This year was a departure from years past. In a word...simplicity. Not the structured and restaurant typical outlay for all to see and savor. Not fussed about for the long hours as history has so clearly defined at la casa
. All in all, very tasty, fun and carefree. It was a composure of all things that are meant to be nibbled and gnawed upon, even if that means without justification of thought. Sexy, tasty and cosmo friendly! Here is the guest list...
Roquefort, Yellow Buck Camembert, Boucheron
Aged Gouda, Mahon
Aged Salumi, Macrina Rosemary BreadMango-Tomato "Salsa"
Chips of all kinds and dips from afar...
Chili marinated Chicken Wings, Mole BBQ
Grass-Fed Tenderloin Skewers, Pineapple Glaze
Char-Grilled Fingerling Potato Soups
Foie Gras Mousse, Sweet Potato-Pecan "Toast",
Cranberry Tapenade, Candied Walnut Dust, Cranberry drizzle
"Martini" Shrimp, cooked sous vide with Vodka, evoo, Lemon, Cayenne~ served with Dried Olive "Soil" and natural libations
More Bites (mouthful)...
Ceppo Pasta with Caramelized Onions and Shiitake Mushrooms
Crispy Sausage Turnovers, Onions, Pecans, Gorgonzola
Pumpkin-Chocolate Chip Muffins
Savory Infused Chocolates (see next post)
Dried Cranberry "Tapenade"
1 cp. Dried Cranberries
1/2 cp. Water
1/4 cp. Blackberry or similar liqueur
3 Tbl. Honey
To Taste Salt & White Pepper
Combine all ingredients in a small sauce pan and bring to a simmer. Cook very gently and slowly for 15-20 minutes. Turn off heat, cover and let steep for 1 hour. Transfer to a food processor and pulse to a nice tapenade-like consistency. Season to taste.
Foie Gras Mousse
1/2 lb. Fresh Foie Gras, cut up into 1 inch pieces
1/4 lb. Butter, unsalted, cut up
2 Tbl. Reduced Cranberry Juice, seasoned with Agro Dulce Vinegar, salt and white pepper
Place all ingredients in food processor and blend until very smooth. Season. Remove and chill until needed.
Crispy Sausage "Chaussons"
6 slices Buttermilk Bread, sliced, crusts removed
2 ea. Eggs
2 Tbl. Sausage Meat of Choice, cooked, then chopped, then fried crispy
1 1/2 Tbl. Onions, diced small, cooked slow until caramelized
1 1/2 Tbl. Pecans, toasted, chopped
1 1/2 Tbl. Gorgonzola, crumbled small
1 1/2 tsp. Honey
To Taste~ Salt, Black Pepper, Chipotle Powder
After frying the sausage until crispy, add onions and pecans. Add seasonings and honey. Remove from heat. Add cheese. Check seasoning. Set aside. Take a 3-4 inch ring cutter or something similar in shape and use as a guide for bread. Remove all excess with knife, leaving enough to provide for size of cutter. Place trim in food processor and process until fine breadcrumbs are obtained. Set aside. Using a rolling pin, roll bread slices out very thin one at a time, until almost paper thin, resembling a dough. Stamp out. Discard trim. Place a tablespoon or so in middle of each round disk slice. Crack egg for eggwash. Brush a small amount on bottom portion of bread. Carefully fold bread over to meet bottom edge. Seal with fingers, then a fork. Dip in eggwash. Place in reserved breadcrumbs. Coat well. Brown in oil or clarified butter. Finish in 350 degree oven for 12-15 minutes. Serve with desired dip such as bleu cheese, spicy feta, creamy cumin scented yogurt etc.