Main course for a progressive dinner
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14 years ago
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Need 1st Course for Wine Dinner
Comments (15)Sounds like it will be a great evening. I'm sure the chef will be thrilled! This is very nice and can be made ahead of time as well. The Tannery’s Crab Crème Brûlée with Pickled Cucumber and Melba Toast adapted from Paul Flynn via The Afternoon Show and Paul Flynn: Irish Food Serves 4 as a starter “Any time you have something creamy, you need something sharp to offset it. This is why we serve pickled cucumber with this dish. You need something to cut through the cream, and the pickled ginger is the starting point of that,” says Paul Flynn. One of the keys to this dish is its lovely creamy consistency, so keep an eye on your oven temperature: “You put it into a low oven because you don’t want the eggs to soufflé, you want them to gently set, like a custard.” 400 ml (1 3/4 cups) cream 1 egg 2 egg yolks 1 garlic clove, peeled and finely chopped (or grate it directly into the custard mixture with a Microplane grater) 2 tablespoons pickled ginger, drained and finely chopped salt and freshly ground black pepper 150 g (1 cup) picked white crab meat, finely chopped 50 g (1/2 cup) freshly grated Parmesan pickled cucumber, to serve (see recipe below) Melba toast, to serve (see recipe below) lemon wedges, to serve Place the cream in a bowl with the eggs, garlic, pickled ginger and some salt and pepper and mix well. Add in the crab meat, ensuring there is no shell, and mix well again. Cover with cling film and place in the fridge to allow the flavours to infuse for at least 30 minutes, but ideally up to overnight. Preheat the oven to 150°C (300°F). Ladle or pour the mixture into the ramekins, making sure you get an even amount of crab in every ramekin, as the crab tends to fall to the bottom. Place the ramekins in a roasting tray. Fill the tray with warm water until the water comes halfway up the sides of the ramekins. Place this bain marie in the oven and cook for 45 to 60 minutes (check after 40 minutes). When cooked through, the mixture should be set but still have a slightly wobbly consistency. Remove the ramekins from the bain marie and allow to cool ��" the crab crème brûlée should be served at room temperature. When ready to serve, sprinkle a very thin layer of Parmesan on top of each ramekin and brown under the grill. Serve with pickled cucumber, really thin Melba toast (“sort of a retro addition that you don’t see very often”) and a lemon wedge. “So there you have it,” says Paul. “The Tannery crab crème brûlée ��" my classic.” Pickled Cucumber 1 cucumber pinch of salt 50 g (1/4 cup) caster sugar 50 ml (1/4 cup) white wine vinegar 1 teaspoon sweet chilli sauce Slice the cucumber as thinly as you can (a mandolin or food processor’s slicing attachment is perfect for this job). Place the sliced cucumber in a bowl and sprinkle with a little salt. Set aside. Bring the sugar, vinegar and chilli sauce to the boil and reduce for 30 seconds. Take off the heat and allow to cool completely. Once it’s cool, pour the liquid over the cucumbers and stir gently to coat them all. This will keep in the fridge for 2 or 3 days ��" any more and the cucumber loses its colour. Melba Toast Toast slices of white bread and remove the crusts. Slice the bread laterally to make two slices that are half the original thickness of the bread. Rub off excess bread from the untoasted side, then cut diagonally into triangles. Place the untoasted side under the grill until the edges curl. The Tannery Restaurant...See Moreprogressive dinner?
Comments (6)Here's a really good fruit compote...it's nice that it can be done ahead...or... if you are going to roast the pork tenderloins, put some/all over the pork after the pork has browned. Another thought...roast the pork, make the compote, slice the pork and put the compote over it, then reheat in the oven just before serving, since you are doing a progressive dinner... Baked Fruit Compote 1 can (28 ounces) pear halves in heavy syrup 1 can (28 ounces) peach halves in heavy syrup 1 can (20 ounces) pineapple chunks in juice 1/2 cup dried apricots 1/2 cup dried pruines 1/2 cup dried cherries or raisins 2 tablespoons packed brown sugar 1/4 cup brandy, if desired 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup slivered almonds, if desired Heat oven to 375. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches. Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit. Bake uncoverd about 45 minutes or until bubbly. Serve warm or cool. Note...you could add apples to this fruit mixture... Here's a different green bean recipe... Fancy Green Beans 2 tablespoons teriyaki sauce 1 tablespoon honey 1 tablespoon butter 1 tablespoon fresh lemon juice 1 1/2 pounds fresh green beans 2 slices bacon 1/2 cup red bell pepper strips 1/2 cup thin onion wedges 1/2 cup whole cashews In a small bowl, stir together the teriyaki sauce, honey, and butter. Fill a bowl with cold water and ice cubes. Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside. In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki\-honey sauce and toss gently Or what about spinach???? Creamed Spinach a la Lawry's 2 pkgs. (10 oz. each) frozen chopped spinach, thawed 4 slices bacon 1 small onion, minced 2 cloves garlic, minced 2 tablespoons flour 1 teaspoon Lawry's Seasoned Salt teaspoon freshly ground black pepper, or to taste 2 cups milk Drain spinach well and squeeze out excess moisture with hands; chop finely and set aside. Fry bacon in heavy skillet until crisp; remove, drain and chop. Sauté onion and garlic in bacon drippings; add flour, Lawry's Seasoned Salt and pepper and blend thoroughly. Slowly add milk, stirring constantly until thickened. Add spinach and bacon; heat. Makes 4 to 6 servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Can you get fingerling potatoes?? This might be different and I know how good it is... The wine and bay give a good flavor.. Fingerling Potatoes (Recipe from Dan Silverman and Joann Cianciulli's Lever House Cookbook, Clarkson Potter, 2006.) For different flavor note, substitute fresh rosemary or thyme for the bay leaf.//(Start to finish 20 minutes) 2 teaspoons sea salt 1 cup dry white wine, such as Sauvignon Blanc 2 bay leaves 1/2 pound fingerling potatoes, washed and sliced into 1/4\-inch\-thick coins Bring a large pot of water to a boil. Add the salt, wine and bay leaves. Carefully add the potatoes and simmer for 5 to 8 minutes, or until they are cooked through but still retain their shape. Drain and serve. Makes 4 servings. And another good potato recipe... Boursin Cheese Recipe 2 cloves garlic 8 ounces unsalted butter, softened 2 (8\-ounce) packages cream cheese, softened 1/2 teaspoon salt 1/2 teaspoon chopped fresh basil 1/2 teaspoon marjoram, fresh or dried 1/2 teaspoon chopped fresh chives 1/4 teaspoon thyme, fresh or dried 1/2 teaspoon fresh ground black pepper 1 teaspoon dill weed Add all ingredients to a blender or food processor and process until smooth and well combined. Spoon mixture into a small serving bowl and chill overnight. Serve at room temperature Potato Gratin With Boursin 2 C whipping cream 1 5\-ounce package Boursin cheese w/ herbs 3 pounds red potatoes, peeled, thinly sliced Preheat oven to 400 degrees. Butter 9x13\-inch baking dish with 2\-inch\-high sides. Stir whipping cream and Boursin cheese in heavy large saucepan over medium heat until cheese melts and mixture is smooth. Arrange half of sliced potatoes in baking dish. Generously season potatoes in dish with salt and pepper. Pour half of cheese mixture over. Arrange remaining potatoes atop potatoes in dish. Season again with salt and pepper. Pour remaining cheese mixture over potatoes. Bake until top is golden brown and potatoes are tender when pierced with knife, about 1 hour. Serve 8. Linda...I'm thinking nice elegant dinner... Nancy...See MoreRECIPE: Progressive Dinner for Feb 1
Comments (25)Okay... So I mentioned my problems with appetizers... Same deal with first courses. You're going to have to forgive me -- what I'm posting bears a little resemblance to a salad, but I wanted to post something T&T, and I also think given that the meal is heavy overall, this is a nice light starter. Zucchini Carpaccio 2-4 small to medium sized zukes (depending on how many people you want to serve) Small container of whole milk ricotta 1/2 cup pine nuts, toasted One bunch fresh mint 1-2 lemons fresh ground pepper, coarse salt extra virgin olive oil With a vegetable peeler, peel zukes into many ribbons, peeling the long way. Arrange artfully onto small plates. Add small dollops of fresh ricotta on top. Chiffonade the mint, and sprinkle liberally over top. Add lots of fresh ground black pepper and coarse salt, then squeeze fresh lemon juice on top and drizzle with good extra virgin olive oil. Finish with a healthy sprinkling of the toasted pine nuts. Emily...See MoreMulit-Course Dinner- Help
Comments (34)It's a beautiful table! No faux pas. I only see two condiment dishes, so I assume those are serving pieces, like the vegetable bowl, not part of place settings? Rules (which I don't see broken in your photo): Flatware (American): forks on the left, knife and spoons on the right, knife edge toward plate, forks and spoons first used on the outside working their way in towards the plate. Auxiliary fork and spoon may be placed at the top of the plate (e.g., fish fork and dessert spoon), in the direction as if they swam straight up there from where the bigger ones are (i.e., fork tines pointing right, spoon bowl pointing left). Butter only knives may also be placed above the main plate, but are usually diagonally across the bread plate. Glasses go above the knives and spoons (and diagonally down the right side a bit if need be) in order of (theoretical) largest inmost, so water, (soft drink or mixed drink), red wine, white wine, coffee. Think largest nose space rather than tallest. :) Salad plate to the left of the forks and bread plate above the forks. If there's only one of these, the places can be interchanged depending on what is most comfortable on your table. Nut bowls, individual seasonings and condiments, etc., as well as place cards, go above the plate and auxiliary flatware, wherever they best fit and make an appealing look, though generally the food to the left and seasoning to the right. (That is, if there's a nut bowl and individual salt an pepper the nuts should be left of the S&P, but it might look prettier to put the S&P on either side of the nut bowl, and that's perfectly fine.) If there are several foods, e.g., olives, nuts and compote, they should be arranged left to right in order of when they'll be eaten. But this group is all pretty loosey goosey and goes back to what's practical and what fits and looks best. For any of these rules, there are exceptions and whole different ways of doing things. I only put them up to reassure you that your table is "right". It is also fine to set for the first course and clear between courses. The "rule" for that is that you should replace a dish with a dish as you change courses, but in practicality, you can clear one course completely first. Assuming you don't have a footman for every guest. :) That's why formal place settings are as complex as they are. So there isn't a lot of bustle and asking, "Who needs a fork?" That's definitely family style. :) Plus, a fully set table is a way to show off your pretty things. :)...See MoreBumblebeez SC Zone 7
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