My two good girlfriends recently had birthdays one day a part so I decide to cook them a celebratory birthday dinner. Both ladies really love crab cakes, which served as my inspiration. The menu included clam chowder soup, handmade crab cakes, and orzo salad and baby bok choy. And for dessert, the ladies had unlimited amounts of homemade coffee ice cream that pleases everyone.
I think this was a great menu especially since my girlfriends loved it. You would think that I would have remembered to take pictures of everything…I did not. After everything was consumed, I realized I had no pictures. The only thing I had leftover was the orzo. Here are the ingredients that made my orzo salad great: chopped red onions, lemon zest, sautéed chorizo, olive oil, chorizo oil, Parmesan, Romano and Asiago cheeses and last but not least chopped chives.
Here’s the Coffee Ice Cream thanks to chef Nigella Lawson:
Makes 1 pint
2⁄3 cup sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
1 1⁄4 cups heavy cream
1-pint airtight container
Put the condensed milk in a bowl and stir in the espresso powder and liqueur. In a separate bowl whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture, then pour this gorgeous, caffe-latte–colored, airy mixture into an airtight container and freeze for 6 hours or overnight.
Serve straight from the freezer.