Having your close friend move halfway around the world is cause for a sparkling, beautiful, dinner party. As soon as my friend made the announcement of her big move, I began to plan a lakeside enchanted evening under the moon and stars, knowing that on occasion we may still be catching a glimpse of the same evening sky, even if she is miles away.

I set the entire scene with things that sparkle; candles to light the path and our party area, twinkle lights in the trees, and pretty glass pieces of different shapes for the table. Even the tablecloths were flowing and adorned with sparkling glitter. I also hung a dazzling beaded chandelier from the tree over the table to create more of an outdoor dining room.

I used a tiered cheese tray for our appetizers and served martinis to start things off. For dinner I grilled teriyaki steak, my favorite golden potato pouches, and fresh corn on the cob. Dinner was followed by homemade mixed berry tarts.

The theme is easy to put together with things from around your house, and will create a romantic setting for any special occasion you'd like to celebrate. Your friends and family will know how special they are when they see the wonderful setting and fantastic food.

Tiered Cheese Tray

• St. Andrea Brie topped with Amarena Fabbri (available at fine food stores)
• Stilton Wedge topped with walnuts and honey
• Wisconsin Sharp Cheddar Black Wax
• Assorted crackers
• Grapes (use champagne grapes when in season)
• Pears

Teriyaki Sauce
Mix together:

• 1 large bottle soy sauce
• 2 T. brown sugar
• 1 T. lemon juice
• 2 T. Worcestershire sauce
• 2 T. olive oil
• 2 T. garlic salt

Teriyaki Steak

Marinate a 2" cut of prime beef top round steak overnight in teriyaki sauce.

To grill steak:

Preheat gas grill on high, covered, for ten minutes. (To test for the correct temperature on a charcoal grill, you should be able to hold your hand five inches above the rack for three to four seconds.) Sear beef on a lightly-oiled rack over the hottest part of the grill, turning over occasionally until well-browned, approximately 12-15 minutes. Reduce heat to moderate and cook covered until meat reaches 120 degrees. Let stand for a few minutes before slicing and serving.

Reheat remaining teriyaki sauce to boiling (to eliminate bacteria) and serve with thinly-sliced beef.

Teri's Favorite Golden Potato Pouches

• 1 ½ lbs. fingerling potatoes (about 16) cut in half, lengthwise
• ½ lb. pearl onions, blanched one minute, drained and peeled
• 12 cloves garlic
• 2 T. fresh sage, minced
• ¼ c. extra virgin olive oil
• ½ c. sour cream
• 6 bacon slices, cooked and crumbled
• ¼ c. thinly-sliced fresh chives

Tear off eight sheets (2 feet long) of heavy-duty aluminum foil. Divide potatoes, onions, garlic and sage into two stacks, arranging in one layer in center of foil, then drizzle each with 2 tablespoons oil, and season with salt and pepper. Working with top sheet of foil, fold each side over potato mixture to enclose, then turn package a quarter turn and repeat folding and turning package with each piece of remaining foil. Put other half of potato mixture into the other pouch with oil and seasonings.

Place potato pouches on grill rack with folded sides down. Cover and cook over moderately-low heat for approximately 40 minutes, or until vegetables are tender.

Serve with sour cream, bacon and chives.

Grilled Corn on the Cob

• 8 ears fresh corn with husks
• Whipped butter
• McCormick Grill Mates Montreal Steak Seasoning

Soak corn in cold water for 10-15 minutes. Remove corn from water, gently pull back husks and remove silk. Brush corn with whipped butter and sprinkle with McCormick Montreal Steak seasoning. Pull husk back over corn and twist tops to secure in place. Grill corn over medium-high heat for 25-30 minutes turning several times to cook evenly. (Some of the husks will get charred.)

Serve with husks pulled back and tied with a strand of husk to create a handle for the corn.

Homemade Mixed Berry Tart
Mixed Berry Filling:

• 2 c. fresh blueberries
• 1 c. fresh raspberries
• 1/2 c. rhubarb
• 1/2 c. sugar
• 3 T. cornstarch
• ½ t. ground cinnamon
• ¼ t. ground ginger
• ¼ t. salt Dash of cloves
• 4 T. butter (cut into eight pieces)
• 1 large egg
• 1-2 T. milk

Combine blueberries, raspberries, rhubarb, ½ c. sugar, and next five ingredients in a large bowl.

Crust:

• 2 Pillsbury Ready-Made pie crusts (refrigerated)
• Roll out crusts to create four 6-inch circles (8 total)

Preheat oven to 375 degrees. Place crusts onto greased baking sheets. Scoop ¼ c. berry mixture into center of each round crust; top with butter. Pinch about one inch of dough over fruit mixture to create a rim.

Combine egg and milk; brush outside of each tart with the egg wash. Sprinkle tarts with about 1-2 T. sugar. Bake at 375 degrees for 40-45 minutes, or until golden brown, rotating baking sheet halfway through baking time. Let cool on pan five minutes. Place on a wire rack; let cool completely. Top with lightly-sweetened whipped cream.

By Teri Bennett