Autumnal Feast 2006
A fire roaring on the hearth. Lamplight and candles. The Child working the catwalk as she modelled her bridesmaids dress. The Dog sitting oh so patiently at the table, praying for someone to drop a crumb. Laughter. Talking about "Battlestar Galactica" and why they should all be watching it. Examining the Democrats chances for victory in 17 days. Fabulous hostess gifts. The Cardinal asking ChouChou if she had purchased the port at "Reasonably Honest Mufasa's House of Port". (He was being amusing. The port was delicious). Stacks of empty, sticky plates. Autumn has officially begun.The Menu
i
Cheese and Salmon Tart ala The Boys
Veuve Cliquot
(my favoritest champagne ever)
ii
Wontons Stuffed with Wild Mushrooms & Shallots on a Tomato Cream Sauce
2005 Charles Shaw Sauvignon Blanc
(I neglected to take a picture. These are the mushrooms).
iii
Cream of Parsnip Soup with Carrot Puree & Walnut-Chevre Crostini
2004 Dry Creek Fumé Blanc
iv
Mixed Greens with Cranberry Bits & Hazelnuts in Raspberry Vineagrette
v
Spiced Chicken Breasts with Roasted Pears, Shallots & Garlic
Wild Mushroom Rice Pilaf
Green Beans in Pepper Cumberbunds with Sautéed Cherry Tomatoes
2003 Napa River Merlot
2003 Jackaroo Shiraz
vi
Apple Charlotte with Caramel Sauce & Whipped Cream
with Fonseca Port Bin #27 & Stilton
(I also neglected to take a picture of the pretty little charlottes but this is what ChouChou's plate looked liked after dessert).
The port and Stilton
The Cardinal, saving the caramel sauce while The Child whips the cream.
Labels: Battlestar Galactica, cheese, feasts, The Dog
cobbled together by Moi at 11:20 AM
8 Comments:
Is that one of Nigella's soup bowls in the second pic?
That is, in fact, one of Nigella's mixing bowls. Nice catch.
You already had me with the cheese and salmon paired with the Veuve Cliqout. Gasp!
As soon as I get the recipe from The Boys I'll share it with you. It was amazing.
I am by no means an expert in caramel. But I do make a lot of it and one thing I've noticed, though you may already know this, is that every single tiny grain of sugar must be dissolved before the stuff boils. Otherwise, at one point or another in the process - and it's usually at the end when I add the cream - the whole thing turns into a rock that needs to be remelted.
Oddly, Nicole, that's not the problem. The sugar melts and boils, it just doesn't brown. It used to brown in the apartment but not here. I also can't make sourdough here. It's got to be some weird microclimate thing. But ChouChou has already decided her next hostess gift is going to be a copper pan. Maybe that will help.
I'm with Jon...the cheese and salmon with the Veuve Cliquot... I could have left after that course and been happy. Your guests must have been sated by this feast for the eyes, nose and mouth. Wow.
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