A Night In
Every once in a while, when our family is in the mood for a nice meal, but doesn't feel like going out to a restaurant, I like to plan a meal for a special night in. These dishes might require a little more time and prep, but the memories they help create are always worth it.
That said, I’m starting this episode with a really pretty appetizer that is quick and easy to pull together: Prosciutto-Wrapped Apples. For our sides, we’ve got Twice-Baked New Potatoes and Brussels Sprouts (tossed with pecans and bacon). And while the main course—Beef Tenderloin served with Horseradish Sour Cream—is definitely an important part of the meal, I’m always thinking ahead to dessert: Mocha Trifle Cups.
Even though the kids call this our “fancy” dinner, these nights are anything but formal. We come to the table as we always do—however we are. The only real difference is that we step up the menu a bit. And I think that’s what makes these moments at home even more memorable—when it feels like time stands still and it’s just us, turning what might have been an ordinary evening into a special night in.
Let’s get cooking!
from Magnolia Table, Volume 2 Cookbook
sliced apples, arugula, and white cheddar cheese wrapped in pieces of salty prosciutto and drizzled with a balsamic reduction
Beef Tenderloin with Horseradish Sour Cream
savory, rich, and tender meat marinated in a homemade brine
Brussels Sprouts with Crispy Bacon, Toasted Pecan & Balsamic Reduction
roasted Brussels sprouts tossed with crispy bacon, toasted pecans, and a balsamic reduction
Twice-Baked New Potatoes
from Magnolia Table, Volume 2 Cookbook
new potatoes baked once to cook and then stuffed with a mashed potato mixture, topped with cheese and baked again to perfection
creamy layers of chocolate mousse and cookie crumble, topped with fresh whipped cream
