A Labor Day menu with no labor... How about that?

Recipe Courtesy of Elizabeth Dougherty

Menu

Composed Cheese Board with Grapes and Gourmet Crackers
Tenderloin of Beef with Three Sauces
Tomato Salad with Chili Powder and Sherry Wine Vinegar
Fresh Tortellini Salad with Black Olives, Sun-dried Tomato and Ricotta Salata
Grilled Peaches and Plums with Vanilla Ice Cream

Use a chimney to light the coals and use natural wood charcoal

Cheese Board

Ingredients

6 oz of Cambozola Black Cheese (about 1/2 lb) (a sublime blend of Camembert and Gorgonzola)
4 oz of Montchevre Goat Cheese
3 oz of Maytag Blue Cheese
5-6 oz of Auricchio Stravec (has almost a Swiss flavor)
Red grapes
White grapes
Assorted gourmet crackers

Method - Cheese Board

Arrange cheeses on a wood or bamboo board, with selections of crackers and red and white grapes. (see picture above)

 

Tenderloin of Beef with Three Sauces

Ingredients

2 lb beef tenderloin, trimmed and dressed (tied)
Good quality olive oil
Sea salt
Black pepper
Horseradish Sauce:
1/4 cup horseradish
1/2 cup sour cream
1 tsp Dijon mustard
2 tsp lemon juice
Sherry Peppercorn Sauce:
4 oz chicken or beef stock
4 TB sour cream
1 tsp Exotic Peppercorn Blend
1 TB Spanish sherry wine vinegar
Heavy cream, if needed
Mustard Sauce:
3 oz chicken or beef stock
1 oz heavy cream
4 TB sour cream
6 TB Deli mustard

Method - Tenderloin

Prepare a grill to medium-high heat. Salt and pepper tenderloin generously and rub with olive oil. Place on grill for 6 minutes, then flip. Wait another 6 minutes and flip on the diagonal (for nice grill marks). Wait another 6 minutes and flip on the diagonal again. Let it go for the last 6 minutes. It should be medium-rare.

Combine ingredients for Horseradish Sauce. Place in a ramekin for serving.

For Sherry Peppercorn:

Reduce stock  and sherry vinegar over high heat by 50%. Take off heat. Combine remaining ingredients. Place in ramekin.

Mustard Sauce:

Bring stock to a boil for 5 minutes. Remove from heat. Combine remaining ingredients. Place in ramekin.

Tomato Salad with Chili Powder and Sherry Wine Vinegar

Method - Tomato Salad

Cut tomatoes into one-inch pieces. Combine with other ingredients. 

Tortellini Salad with Black Olives, Sun-dried Tomato and Ricotta Salata

Ingredients

1 lb fresh tri-color tortellini
sea salt
3 oz small black olives, chopped
3-4 oz sun-dried tomato. chopped
2 oz Extra Virgin Olive Oil
4 oz Ricotta Salata, crumbled
10 large leaves of basil, rolled up and thinly sliced

Method - Tortellini Salad

Boil fresh tortellini for 5 minutes in salted water. Drain and rinse. Combine with other ingredients.

 

Grilled Peaches and Plums with Vanilla Ice Cream

Ingredients

1 lb peaches
1 lb plums
cooking spray for grilling
1 pint vanilla ice cream

Method -Grilled Fruit

Heat grill to medium heat. Cut fruit in half and remove stones. Spray grill with cooking spray for the grill. Place cut-side down over indirect heat for 5-7 minutes, until grill marks appear. Remove and serve immediately with ice cream.