I hardly know where to start with this post. We had a fantastic weekend!
Saturday, M and I drove up to Fredrick, Maryland for the day and had brunch at VOLT. Like I mentioned on Saturday, we had been trying to get there for quite some time so I was thrilled to actually sit in the restaurant and eat. The food was everything I expected and more, and brunch was a really great deal at $35 for a three-course menu.
My first dish was my favorite: a pork carnitas dish with pasta.
Next up was the omelet with lobster, cheddar cheese and carmelized onions.
Finally, I had the meyer lemon dessert.
After brunch, we walked around in the freezing cold and stopped into a few shops. Relish Decor, Retro Metro and Vini Culture were my favorites. M and I are already talking about making a return visit when the weather is a little warmer!
We left Frederick and headed over to my cousin’s house to celebrate his 40th birthday. 100 friends and family came to surprise him. It was great to catch up with relatives and celebrate the awesomeness of my cousin. We spent the night and all woke up with quite the headache the next morning
(My top here.)
I made my cousin’s favorite snack for the party: Cheese Truffles. These are a great appetizer to take to a party — who doesn’t like cheese?!? You can make these in advance and they are best served at room temperature. You could also leave out the booze if guests are sensitive to alcohol. They do take a little bit of time to roll and you need to chill the mix for 30 minutes, so plan accordingly.
In a food processor, finely mince shallots. Sauté the shallots in a pan with a little oil until softened. Let cool. Add 1/2 stalk of celery to the food processor and finely chop. Set aside.
Add 3.5 tablespoons of unsalted butter, 1/2 pound of sharp white cheddar, 1/2 pound of jack cheese and 2 teaspoons of brandy to the food processor.
Turn on your food processor and let it go until the mixture is smooth.
Add in the shallots, celery and 2 teaspoons of cayenne. Pulse until combine.
Transfer the mixture to a bowl and chill for 30 minutes.
Form the cheese mixture into 1″ balls.
Roll the balls in seasoned breadcrumbs. Serve at room temperature.