Hello Folks,
I thought I would call upon all of you for some thoughts on a menu I am planning. It is my In-laws 40th anniversary on sunday and they have asked their two sons to cook a really "all out" foodie dinner for them. SOOOOOO, of course, I am doing 99% of the work....sigh. Here is what "we" have come up with so far for the menu. I am missing a grenata or sorbet course...any suggestions would be welcome pls pls...and of course any suggestions AT ALL! thanks thanks,
Jody
I've picked out a few items from Bon Appetit OCT 2013.
Entry Drink: Autumn Gin Sour - made with egg whites - looks so cool!
Appie: Beer cheese soup with suasage pumpernickel skews (C@H splendid soups - it was just released I think) - going to serve this with some really nice high end IPA beers
1st course:
Sauteed Diver Scallops with Cauliflouwer, capers and Almonds - like a cauliflower puree under some seared scallops and cauliflower and a balsamic reduction..
I think I will serve with a really nice artisan bread.
Main: Duck Confit with spicy pickled raisins OCT Bon AP.
Dessert:
Malted chocolate Bombe with salted caramel drizzle
I have been dying to make this recipe for a few months. I wonder though, is the wow factor going to be there in taste or just appearance. I have never had malted whipped cream. I am aiming for WOW dessert here folks, these are pretty fussy foodies.
Here is a link to the recipe:
http://www.lcbo.com/lcbo-ear/RecipeContr...p;recipeID=5818
I thought I would call upon all of you for some thoughts on a menu I am planning. It is my In-laws 40th anniversary on sunday and they have asked their two sons to cook a really "all out" foodie dinner for them. SOOOOOO, of course, I am doing 99% of the work....sigh. Here is what "we" have come up with so far for the menu. I am missing a grenata or sorbet course...any suggestions would be welcome pls pls...and of course any suggestions AT ALL! thanks thanks,
Jody
I've picked out a few items from Bon Appetit OCT 2013.
Entry Drink: Autumn Gin Sour - made with egg whites - looks so cool!
Appie: Beer cheese soup with suasage pumpernickel skews (C@H splendid soups - it was just released I think) - going to serve this with some really nice high end IPA beers
1st course:
Sauteed Diver Scallops with Cauliflouwer, capers and Almonds - like a cauliflower puree under some seared scallops and cauliflower and a balsamic reduction..
I think I will serve with a really nice artisan bread.
Main: Duck Confit with spicy pickled raisins OCT Bon AP.
Dessert:
Malted chocolate Bombe with salted caramel drizzle
I have been dying to make this recipe for a few months. I wonder though, is the wow factor going to be there in taste or just appearance. I have never had malted whipped cream. I am aiming for WOW dessert here folks, these are pretty fussy foodies.
Here is a link to the recipe:
http://www.lcbo.com/lcbo-ear/RecipeContr...p;recipeID=5818