The birthday boy specifically requested a prime rib roast and a flour less chocolate torte for dessert, everything else we got to play around with a bit, including a harvest themed pumpkintini. Here's a rundown of the menu for you.
Starters:
Pumpkintinis
Caramelized garlic cheese ball
Shrimp cocktail
Main:
Prime rib roast
Red bliss mashed potatoes
Roasted asparagus
Creamed Spinach w/ buttery crumb topping
Sauteed mushrooms
Desserts:
Chocolate Chip cheesecake
Chocolate Truffle torte w/ homemade raspberry sauce
Homemade whipped cream
dessert wine
Now while most of the cooking was done by K you can find the recipes for the Cheese Ball and Creamed Spinach in my archives. I will however share the recipes for the pumpkintinis and Chocolate Truffle Torte.
The pumpkintini was quite delicious and was perfect for the cool, harvest weather we had on Saturday night. We started by rimming the glass with a little lemon juice and crushed graham crackers. Then add:
1 splash Kahlua
1 1/2 splash Malibu rum
2 counts of Vanilla vodka
1 heaping teaspoon pumpkin puree (canned pumpkin pie mix)
Shake well with ice and drain into martini glass.
These can be dangerous, but oh so good!
Chocolate Truffle Torte
Preheat the oven to 350.
2 tablespoons confectioner’s sugar
8 ounces bittersweet chocolate, chopped
10 tablespoons unsalted butter
5 eggs
2/3 cup sugar
¼ teaspoon salt
1 tablespoon dark rum
3 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
Coat the inside of a 9-inch cake pan, with non-stick cooking spray, then sift the confectioner’s sugar onto the cooking spray in the pan.
In a glass bowl, melt the chocolate and butter together in the microwave on high for 2 minutes, stirring half way through. Remove from the oven and continue to stir until the chocolate is melted. Set aside and allow to cool.
In the stand mixer with the whip attachment, beat the eggs, sugar, salt and flavoring together for about 8 minutes, until tripled in volume. (try cooling the whip attachment prior, apparently it helps in the whipping process)
With the machine on low, gradually pour in the chocolate mixture, until it is incorporated. Fold in the cocoa and flour, until it disappears and then pour the batter into the prepared pan. (FYI: At this point, the mixture can be refrigerated for up to 8 hours, or frozen for 6 weeks.)
Defrost and bring to room temperature before baking 20 to 25 minutes, until the torte is set in the middle. Remove from the oven and allow to cool for 10 minutes, then invert onto a serving platter. (Since the bottom of the cake will be the most beautiful side, don’t re-invert the cake)
Sprinkle confectioners sugar on top and add a few fresh raspberries. 
Or you can go all out and add your own homemade raspberry sauce.
Or you can go all out and add your own homemade raspberry sauce.
1 bag frozen raspberries
little sugar
raspberry liqueur
Let this simmer for an hour or two and drizzle it right on top of your torte! I will give you a warning that the chocolate torte is not for the faint at heart. I consider myself a sweet tooth but this was almost a little much for me. Don't get me wrong, I cleaned my plate, but without the help of the raspberry sauce and K's homemade whipped cream I probably would have had to bow out.
All in all the meal was perfection in my eyes. I had never quite seen a piece of meat as we had the other night and all the fixins' just really hit the spot. I will include another post that shows off some of the tabletop festivity
My two favorite times of the evening where when each of these plates were placed in front of me.
Dinner Dessert
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