Friday Night Dates :: 11

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #11

This date was intense on many levels.
For one, I had never tried Chambord
and it so divine that I just wanted
to sip drink after drink.

The Pear and Raspberry Crostini was
dreamy and I enjoyed nibbling on each bite
followed by another sip of my cocktail.

By the time I realized I was a bit drunk,
Nicholas Cage had become a fallen angel
and he and Meg Ryan were smoochin' it up.

It was a very dizzy and romantic night.

Here are the recipes...

Angel's Poison Cocktail

1 oz. Chambord
0.25 oz. Triple Sec
1 dash Lime Juice
2 oz. Lemon Lime soda

how to make a Angel's Poison
Pour over ice in a lowball glass, garnish with a lime wedge.

Parmesan Pear & Raspberry Crostini

{From Stonemill Kitchens}

– 1 baguette, sliced 1/4 inch thick (about 30 slices)
- 3/4 Cup oilve oil
- coarse salt and ground pepper
- 2 Tbsp granulated sugar
- 1 Tbsp water
- 1 medium pear, peeled, quartered and seeded and sliced crosswise into 1 inch by 1/8 inch slices
- 30 raspberries, rinsed and patted dry
- 1 10-oz package Stonemill Kitchens Artichoke & Parmesan Dip

Preheat oven to 350 degrees F. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.

Bake until golden, 15-20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets.

Add sugar and water to a small (8 or 9″) saute pan and cook over medium high heat until the water evaporates and the sugar is a nice caramel color.

Add the prepared pear slices and remove from the heat. Cover the pan and set aside for 3-4 minutes to allow the pears to cook slightly; stir to coat the pears with caramel sauce.

Spread each crostini with an even layer of dip then top with pears and raspberries.