Hey Guys! For Father’s Day this year I decided to make yet another three-course meal. This one was focused on a caprese theme with a twist on some of my dad’s favorites. I decided to force my brother to be my sous chef because after all the guest of honor was not just my dad but his dad too. For the appetizer, I decided on caprese stuffed portobello mushrooms; who doesn’t love a good stuffed mushroom? For the entree, we made balsamic caprese grilled flank steak; my dad loves to grill so we thought we would do it for him. Finally, for dessert, I made raspberry possets because my dad liked the lemon ones I made last time so much! We even set the table with candles, used a wooden cutting board that my brother made in school for serving, and had name tags at each place setting. But enough about that, let’s get into how I did it!
The Appetizer: Caprese Stuffed Portobello Mushrooms.
- 4 Large Portobello Mushrooms
- 2 Tablespoons Olive Oil
- Salt and Pepper, To Taste
- 1 Cup Cherry Tomatoes
- 8 Ounces Fresh Mozzarella Cheese
- 1/4 Cup Fresh Basil Leaves
The Appetizer: Caprese Stuffed Portobello Mushrooms. For this, I started by preheating my oven to 400°F and lightly greasing my baking sheet. Then, my brother brushed the portobello mushrooms with olive oil and seasoned them with salt and pepper. Once they were seasoned, we placed the mushrooms on the prepared baking sheet, gill side up, and topped them with cheese and tomatoes until they looked good to us. Lastly, we baked them for 15-18 minutes and topped them with torn fresh basil leaves. It is so easy that my brother can do it and if he can, so can you!
The Entree: Balsamic Caprese Grilled Steak.
- 1 Pound Flank Steak
- 2 Tablespoons Olive Oil
- 2 Cloves Garlic, Minced
- 1 Teaspoon Dijon Mustard
- Salt and Pepper, To Taste
- 1 Cup Cherry Tomatoes
- 1 Cup Fresh Mozzarella
- 1/4 Cup Fresh Basil Leaves
- 1 Tablespoon Balsamic Glaze
The Entree: Balsamic Caprese Grilled Steak. To start the steak I mixed the olive oil, garlic, Dijon mustard, salt, and pepper to create a marinade. Then, I poured it over the steak, making sure to coat it evenly, and refrigerated it for 1–4 hours. After that, I started the grill, removed the steak from the marinade, and grilled it for 5–7 minutes per side. While we ate our appetizer I let the steak rest and then sliced it thinly against the grain. Finally, I topped each serving with cheese, tomatoes, basil, and a drizzle of balsamic glaze. It was very delicious and got wonderful reviews all around!
The Dessert: Raspberry Possets.
- 2 Cups Heavy Whipping Cream
- 1/2 Cup Sugar
- 1/4 Teaspoon Salt
- 1 Tablespoon Lemon Zest
- 2 Cups Raspberries
- 2 Tablespoons Lemon Juice
The Dessert: Raspberry Possets. Similar to the lemon possets I made in a previous post to make these you start by combining the sugar, cream, salt, and lemon zest in a saucepan on medium heat, stirring occasionally and letting it come to a gentle, bubbling simmer. Simmer the cream for 5 minutes, stirring occasionally to prevent burning. Then, add the raspberries and bring them back to a simmer, simmering for another 5 minutes while stirring and breaking up the raspberries with a spatula. After that, strain the hot mixture through a sieve into a heat-safe dish and stir in the lemon juice. Immediately pour the posset into the dish that you will be serving it in. Let them sit in the refrigerator for a few hours until they are completely set. I chose to serve the posset with dollops of whipped cream and fresh raspberries on top but that is completely up to you. We were impatient and didn’t let them set all the way so we ended up having a sweet raspberry lemonade for dessert but it was good nonetheless!
As you can see I like to make menus that have a common theme and once I have that it all begins to come together. I hope you enjoyed reading this and maybe it inspired you to create a delicious meal. As always, thank you for stopping by!
Until next time,
Hailey