Our dinner started off with prosciutto and basil wrapped dates stuffed with goat cheese. These were super easy to make. I prefer prosciutto to bacon hence the twist on the classic bacon wrapped dates. Plus you can never go wrong with goat cheese--and I really mean never.
As for the recipe, we substituted butternut squash for the Calabaza squash it called for. I had no idea where to find a calabaza squash so butternut was as close as I could come to a winter squash.
I put together a winter salad of baby kale, spinach, and arugula topped with pomegranate, craisins, walnuts, and goat cheese tossed with a fig balsamic dressing.
And for the main course: braised short rib ragu with crimini mushrooms over fresh pappardelle pasta, cooked for 4 hours in the Le Creuset dutch oven. LOVING this new pot! The beef came out completely tender, and fell off the bone so easily. I first wanted to try this recipe after trying the dish at Cucina Enoteca. Mesmerized by the flavors, I wanted to recreate the recipe and was lucky enough to find it online.
I had been planning to make a pear mascarpone tart but sadly we didn't have enough time to make dessert. However, our wonderful guests brought banana-split ice cream cake that was bomb dot com. Plus the little ones went crazy over our smore's bar which made for some simple make-shift desserts - we have yet to take it down still.