Pie in the Sky: The Menu

One of the best things about a pizza party is that the possibilities are endless.  From a simple Margherita to Wolfgang Puck’s smoked salmon & caviar rendition, there are more delicious topping combinations than could be consumed in a lifetime.  I’ve included one of my favorites that’s a bit outside the norm, plus an addictive appetizer, scrumptious salad, and decadent dessert.

Bruschetta with Gorgonzola & Honey

From Giada De Laurentiis

This hors d’oeuvres is salty & sweet, creamy & crispy… the perfect way to greet your guests as they arrive.  And the best part is that it takes about 5 minutes to prepare.

Serves 6.

Ingredients:

• 1 loaf french bread, sliced 1/2″ thick
• 1/4 Cup extra-virgin olive oil
• 8 ounces Gorgonzola, sliced
• 3 Tbsp honey

Directions:

• Preheat the oven to 400 degrees F.
• Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until bread is golden & crisp, about 10 min.
• Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
• Drizzle the toasts with honey. Place on a serving platter and serve immediately.

Thai Chicken Pizza

From California Pizza Kitchen

It would be a shame to go to CPK and not order this pizza… it’s THAT good.  The sweet and spicy sauce combined with the crunch of the peanuts, carrots, & sprouts create an addictive combination.

Makes 1 large pizza.

Ingredients:

For the Pizza:

• Store-bought or homemade pizza dough
• 2 Cups shredded mozzarella cheese
• 4 scallions, slivered diagonally
• 1/2 Cup white bean sprouts
• 1/4 Cup shredded carrots
• 1/4 Cup chopped, roasted peanuts
• 2 Tbsp. chopped fresh cilantro

Waldorf Chopped Salad

This salad is so good that when I served it to my friend who “doesn’t eat salad,” he polished off two servings.

Make 6 servings.

Ingredients:

• 8 cups chopped romaine lettuce
• 1/2 cup red seedless grapes, halved
• 1 granny smith apple, chopped in 1″ cubes
• 1/2 cup celery, sliced 1/2″ thick
• 1/2 cup candied walnuts, crumbled
• Gorgonzola cheese, crumbled
• Good balsamic vinaigrette dressing

Directions:

Toss vegetables together with a light amount of dressing, season with salt & pepper, and top with candied walnuts & gorgonzola.  Serve family-style.

Flourless Chocolate Cake

From Baking Illustrated

Rich & decadent, a tiny sliver of this cake provides a grand finale that feels extra special.  Serve with a sparkling glass of Moscato d’Asti to toast an unforgettable summer evening with friends.

Serves 12.

Ingredients:

• 8 large eggs, cold
• 1 lb. bittersweet or semisweet chocolate, coarsely chopped
• ½ pound (2 sticks) unsalted butter, cut into ½-inch chunks
• 2 Tbsp grand marnier or strong coffee (whatever you prefer)
• Confectioner’s sugar to dust over top, and Raspberries for garnish.

Instructions:

• Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring Kettle of water to boil.
• Beat eggs with mixer (hand-held or stand) at high speed until volume doubles to approximately 1 quart, about 5 minutes. (Use medium speed to achieve same results on stand mixer.)
• Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Fold ⅓ of egg foam into chocolate mixture using large rubber spatula until only a few streaks of eggs are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.
• Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour in enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant-read thermometer inserted halfway through center of cake registers at 140 degrees, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days).
• About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of confectioners’ sugar over cake, & garnish with fresh raspberries.