Amuse Bouche question
Hello Good People,
IÂm new here, my name is Bill. I usually hang out in the Gardening Forums but find myself needing some entertaining advice.
If I may, IÂd like input from people on this forum.
IÂm serving a five course Christmas dinner. Prior to getting the first course underway, IÂm planning on serving an Amuse Bouche as guests sit down.
IÂm planning on serving a small champagne granita with a smoked salmon, brie and mushroom phyllo. IÂd like to rest the phyllo on a complimenting sauce or coulis.
I was thinking of Dijon mustard or a sweet red pepper jelly. IÂm not a big smoked salmon fan so IÂm not sure if my choices so far are good or off base. Any other suggestions?
Any input would be appreciated!