Okay, by now you guys know how totally obsessed I am with Danielle Walker's third and latest cookbook, Celebrations. Though I don't have to eat gluten free or paleo, I prefer to because it makes me feel better. With that said, it's often SO difficult to eat this way at celebratory gatherings but Danielle's cookbook has really helped with this. We suddenly decided to be extroverted and had three couples over in three days! The best part, other than of course seeing our friends, was that it was the perfect opportunity to make a ton of recipes from Celebrations.
For Friday night, we went for roast chicken, corn bread, and the watermelon tomato salad from Celebrations that I've been making non-stop--like literally four times in just a few weeks! So fresh and delicious.
We followed it up with the amazing peach cobbler I talked about earlier. The caramelizing peach goodness was unreal with the cashew topping.
Saturday night, we couldn't figure out at first. Our friends said they were bringing quinoa salad so we flipped through the book to find a good pairing and couldn't stop staring at the short ribs. I mean . . . short ribs braised in wine? OH YES. We paired it with parsnip and carrot puree and we couldn't stop talking about how much we loved it. If you want to make a special meal, I can't possibly recommend the short ribs and puree enough.
For dessert, we decided to make the chocolate, salted caramel panna cotta. When Danielle recommends reading recipes in advance, she means it. I forgot how long this would take to make and hustled to get it into the fridge. It didn't have the full time to set but it still came out well! I've never had panna cotta before but I thought it was delicious.
On Sunday, we had a birthday celebration for a friend so I knew I had to make burger bites and chocolate cake from the birthday section. Uhm, the cake? One of THE BEST cakes I've ever had! We all agreed that no one would be able to tell it was gluten free and my friend's husband (who is not gluten free) was first to say the cake was good. It was very chocolatey so I was in heaven and happy to have vanilla frosting to balance it out. I can't even describe how much I wish we hadn't just finished off the last slice. . .
Everything I've made so far I've loved and I already have a to-make list a mile long. At the top? Pumpkin spice lattes, asparagus leek soup with poached egg, ginger peach sangria, caramel-pecan sticky buns, whoopie pies, and literally everything from the Halloween and autumn dinner party sections (caramel apples, spider cookies, mummy dogs, curry pumpkin soup, butternut sage carbonara, roasted autumn harvest salad, and chia-poached pears). I could go on but I meals to make!
Don't forget--if you want the 7 free recipes you need to pre-order before the 27th!