August 25, 2010

a toast

My birthday was a couple of weeks ago, and to celebrate, I threw a small dinner party. By small, I mean six to eight. I like to be able to talk to everyone. It’s also a manageable size to cook for, especially on a weeknight. Another constricting factor — my dining room table only fits six comfortably, eight if we squeeze. So, on a Tuesday night, around eight, I packed a couple friends around my table for a birthday feast of:

  • avocado toasts;
  • fennel slaw;
  • saffron pasta salad;
  • curried chickpeas; and
  • almond cake with balsamic strawberries and fresh whipped cream.

Recipes to come, but first, let’s have a drink, and aperitif, to be exact. Blush pink, bubbly, and thus festive, the kir royale is a favorite party drink. Doesn’t hurt that it’s easy peasy, either.

Kir royale

Pour about a 1/2 oz of crème de cassis in a champagne flute and top with champagne, or other sparkling wine, (about 6 oz).

Note: For a regular kir, combine the crème de cassis with still white wine.

Serves 1