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Amuse Bouche question

Posted by ottawapepper (My Page) on
Fri, Dec 21, 07 at 20:00

Hello Good People,

Im new here, my name is Bill. I usually hang out in the Gardening Forums but find myself needing some entertaining advice.

If I may, Id like input from people on this forum.

Im serving a five course Christmas dinner. Prior to getting the first course underway, Im planning on serving an Amuse Bouche as guests sit down.

Im planning on serving a small champagne granita with a smoked salmon, brie and mushroom phyllo. Id like to rest the phyllo on a complimenting sauce or coulis.

I was thinking of Dijon mustard or a sweet red pepper jelly. Im not a big smoked salmon fan so Im not sure if my choices so far are good or off base. Any other suggestions?

Any input would be appreciated!

Bill


Follow-Up Postings:

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RE: Amuse Bouche question

I think the jelly would be a safer choice, not everyone loves dijon.
Make it tiny, you have quite a feast coming up !!


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RE: Amuse Bouche question

Good point mitchdesj, I didn't think about that.

Yes, it will be small. It's actually a phyllo purse. Bite size.

Thanks,

Bill


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RE: Amuse Bouche question

I would rather something with a citrus flavor. How about a mango puree with lemoon zest?
Linda C


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RE: Amuse Bouche question

Interesting how our palates think!!!

I would be inclined to make a dill based sauce, perhaps sour cream, dijon, fresh dill, capers.


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RE: Amuse Bouche question

While I am not a cuisine expert (even if I live in Belgium and if we eat French cuisine), I think that the best ingredients o accompany smoked salmon are lemon or dill based mixtures ;-)


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RE: Amuse Bouche question

Thank you everyone for the advice.

I've decided on sour cream with dill. Great dsuggestions all around.

Merry Christmas,

Bill


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RE: Amuse Bouche question

Bill I got thinking about this and I think a creme fraiche may be more interesting than the sour cream, although the sour cream would be lovely too.

I make mine with equal parts heavy cream and sour cream (1 cup each). Whisk together, cover with plastic wrap and let sit out on the counter overnight or until thickened.

Cover tightly and refrigerate for 4 hours.

Lovely tart flavour.


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RE: Amuse Bouche question

Hi All,

Just wanted to say thanks again for the suggestions. I settled for the following lemon dill sauce to accent the salmon phyllo purse:

1 3-ounce package cream cheese, softened
1/3 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh dill

Mixed the first five ingredients until smooth and then stirred in the dill. It made 2/3 cup.

It was a huge success!

Bill


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RE: Amuse Bouche question

fabulous, I'll jot down this recipe.


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