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| Hello Good People,
I’m new here, my name is Bill. I usually hang out in the Gardening Forums but find myself needing some entertaining advice. If I may, I’d like input from people on this forum. I’m serving a five course Christmas dinner. Prior to getting the first course underway, I’m planning on serving an Amuse Bouche as guests sit down. I’m planning on serving a small champagne granita with a smoked salmon, brie and mushroom phyllo. I’d like to rest the phyllo on a complimenting sauce or coulis. I was thinking of Dijon mustard or a sweet red pepper jelly. I’m not a big smoked salmon fan so I’m 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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| 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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- Posted by ottawapepper (My Page) on Sat, Dec 22, 07 at 11:00
| 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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| I would rather something with a citrus flavor. How about a mango puree with lemoon zest? Linda C |
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| 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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- Posted by prosperity66 (My Page) on Sat, Dec 22, 07 at 18:29
| 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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- Posted by ottawapepper (My Page) on Sun, Dec 23, 07 at 10:05
| 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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| 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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- Posted by ottawapepper (My Page) on Wed, Dec 26, 07 at 18:50
| 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 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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| fabulous, I'll jot down this recipe. |
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