Gougeres, Cranberry Almond Salad with Raspberry Vinaigrette, Boeuf a la Mode, and Red Velvet Cake

Gougeres

When I made these lovely cheese puffs for the first "French Fridays with Dorie," I froze some.  They stored and baked really well.  We served them with the salad course.

Cranberry Almond Salad with Raspberry Vinaigrette

This is a reprise of the salad we made for John's big birthday bash.  It has wonderful autumn flavors of cranberries, almonds, and feta cheese.

Salad

1 bag Fresh Spring Greens (we used the 50/50 mix, but any of these would be good)

1/2 Cup toasted, sliced Almonds

1  Cup Craisins

1 4-ounce Package crumbled Feta Cheese

Raspberry Vinaigrette

In a jar with a lid, place:

1/2 Cup Raspberry and Basil Vinegar

1 Cup Olive Oil

2 Tablespoons Blood Orange-Honey Marmalade

1 Tablespoon Lavender Gourmet Lemon Pepper

Screw lid on tight, and shake until well-blended.

Pour over salad and toss until coated. This salad should be made and dressed as close to the time it's going to be eaten as possible so it doesn't wilt or get soggy.  This recipe makes enough for 2 salads, so just use half of it.

Boeuf a la Mode

This is a fantastic pot roast recipe from Dorie Greenspan's newest cookbook,

"Around my French Table."  It's tender and full of flavor.

You have to plan ahead because the meat is marinated overnight in a bottle of red wine with herbs and vegetables, but it is so worth it!  We took a $7 piece of meat and turned it into a fantastic meal.  We modified the recipe slightly by adding potatoes, onions, and carrots to the dutch oven for the last 45 minutes of cooking.

Red Velvet Cake

My bother and sister-in-law brought this amazing Red Velvet Cake from our favorite bakery, The Bread Basket!

Bon Appetit!