What about a seared duck breast with a delicious sauce?
Thanks for all the advice, Jenny.
Normally duck breast would've been a natural choice for this dinner. It's elegant and relatively easy to prepare. But two things rule it out. First, I'm looking for something I can just toss in the oven and essentially walk away from until it's done. I have to be available for the murder mystery, since I'm part of the "cast". The way I usually make duck breasts (pan sear and finish in the oven) requires undivided attention.
And second, two of the attendees are also members of a dinner club I belong to. We did duck breasts with that group just a few months ago. I don't want them to think I'm just rehashing old material.
I like your idea for the tequila spiked stuffed cherry tomatoes. I assume you are "Jen Jen" on the
Fine Cooking forum, since that's the only reference I could find online. Would you mind if I borrowed your suggestion? It sounds very colorful, and, thinking about it, my appetizer menu seems awash in beiges and browns. I would probably do that in place of the stuffed mushrooms.
You asked about the chili glaze being spicy. I've made it before, and the ingredients include orange juice, ancho chili, and honey. I would categorize it as "warm", but not terribly spicy.
Regarding dessert, several people suggested doing something more traditional. However, the wine I'm serving for that course is actually the dessert and the other things are accompaniments. It's a very nice late harvest Riesling from Germany. Remember, these are wine geeks I'm serving, so I know they'll appreciate it.
Then I read the rest of the post!
