Autumnal Feast

The Autumnal Feast was a success. A fire was blazing on the hearth, candles gleamed and the usual suspects gathered to eat and drink into oblivion.

As per usual, the meal began with hors de oeuvres provided by Tim and Mikey: gravlax with two sauces and aquavit. It was light and delicious. We then proceeded to the soup course, mushroom bisque with a float of thyme cream and a large crouton of olive bread dressed with rosemary-shallot oil. This was accompanied by rainwater Maderia. Salad was a mix of baby greens dressed with a maple syrup-Dijon vinegarette. On the side was a large, perfect slice of Bosc pear drizzled with beer syrup and two "croutons" of fried Roquefort cheese. The cheese was molten and mozzerella like and oh so delicious. (What isn't delicious fried?) Then came the entree: The Spouse's spectacular Beef Wellington in a pool of luscious bordelaise sauce. What that man can do with a mess of beef bones is astonishing. On the side we served wilted arugula and carrots Vichy. We always have port and Stilton with dessert, which this year was apple Charlotte in a rich caramel sauce that was a threat to one's dental work.

Preparing this meal is always a culinary exercise. We've been doing it so long with the same company of friends that we are always challenged to present a fresh menu that represents the season. I think we nailed it, again.

Of course, the real beauty of the evening is the collection of people. We've been good friends with these folks for over a decade and never run out of conversation. Religion, politics, television, technology, it's all up for grabs. There is a perfect blend of personalities and we all seem to bring out the best in each other. The Child has been attending these feasts her entire life and I must say, I was particularly impressed with her this year. Usually the meal is arranged in such a way that one of us is always with our guests. But there was a time while The Spouse was plating up the entree and I was finishing the sides when we were both in the kitchen. I was feeling bad about it and then I heard The Child holding forth, talking about birding and telling jokes. I realized that it's been worth it having her at these grown-up functions all these years. She's learning to be a fine little hostess, perfectly capable of representing the family when required. Hopefully that will last for a few more years, until she becomes a sullen teen who would rather die a thousand deaths than be forced to sit through one of our "lame" parties.

Another gift of the evening was that it forced me into the path of an absolutely brilliant housekeeping tip. I had borrowed table linens and glasses from The Neighbor. Yesterday morning I was clearing the last remnants from the table and discovered a huge red wine stain at The Spouse's end of the table. Now, love him though I do, this is a man who's ability to stain tablecloths is legend. And of course he'd cleaned it right up...with one of The Neighbor's napkins. I was freaking, trying to figure out how I was going to restore her linens. So I googled "removing red wine stains" and found a recipe of equal parts hydrogen peroxide and dish soap. I mixed up the solution, dabbed it on the stains and within 10 minutes they were gone. I mean, gone like it never happened. I couldn't believe my eyes. The recipe said that this treatment even works on old stains so I tried it on one of my every day cloths and sure enough, it's good as new. I have another cloth that The Neighbor brought us all the way from Paris. It's getting the treatment today. I love the internet.

Here's the recipe for the salad we had. Try it at your next dinner party.

Composed Salad of Greens, Pear, Roquefort “Crouton” and Beer Syrup

For the salad and dressing:
1 bag mixed baby greens
3 firm but ripe pears, cut in half, core removed

4 T. champagne vinegar
1 shallot, diced
1 t. mustard
1 t. maple syrup
4 T. olive oil

For the syrup
1 bottle nut brown ale
maple syrup

For the crouton:
6 oz. Roquefort cheese
1 c. flour
1 c. water
¼ t. salt

Cut Roquefort into cubes and place on parchment lined dish. Put in freezer until ready to use (at least 2 hours ahead). Combine flour, water & salt to form a batter. Set aside at room temperature.

Pour ale in saucepan and cook over low flame until reduced by half. Add maple syrup to taste, just to cut the bitterness without masking the beer taste. Cook 5 minutes more. Syrup can be chilled if not using immediately. To serve, warm for 30 seconds in microwave.

Steep diced shallot in vinegar for an hour before combining rest of the dressing ingredients. Whisk in oil. Season to taste with salt and pepper. Toss with greens.

In deep saucepan heat 3 cups canola oil until water sizzles when dropped in. While oil is heating dunk frozen cheese into batter mixture, turning to coat. Drop into hot oil, taking care to keep cubes separate from each other. When cubes are golden brown and float to the top of the oil, remove from pan to a piece of paper towel to drain.

To compose salad:
Place tossed greens on one side of plate, with half a pear right next to the greens, leaving space for the crouton on the side. Drizzle the center of the pear with a little beer syrup, then make a small pool of syrup on the empty space. Place 2 or 3 cheese cubes on the syrup and serve immediately.


Serves 6.