As a celebration of the New Year, and Patrick’s departure for Singapore to start rehearsals, we created a “favourites” theme: either your own favourite, a recipe you’ve always want to try, or a much-requested favourite. No restrictions this time, but as always homemade and luscious.
Since this post is a full month late (Michael has been busy though January), some details may be vague. It was, nonetheless, a wonderful gathering of friends ringing in the New Year, enjoying good food together as Supper is always.
For this event, we were eight at table.
Starting wine included the always-civilized Proseco, and 30 Bench Red 2008
Pre-dinner goodies from Margaret:
Baby caprese salads on skewers
Potato disks with tapenade and sour cream
Mixed wild game terrine stacks with jelly
Margaret also assembled a delectable assortment for our antipasto platter.
Though Pam had hope she would have goose available (the pair of geese hadn’t arrived in the expect shipment), she settled for free-range Ontario turkey stuffed with organic spelt breadcrumbs, boiled Italian chestnuts, chorizo sausage, double-smoked bacon, fresh sage, chives and flat leaf parsley. And then she buttered it, under the skin, with help from Margaret.
Joanne (Michael’s mother) brought much requested, and deservedly so, scalloped potatoes, with Gruyere and Parmesan Reggiano. I ALWAYS capitalize cheese, regardless of what a word processor might suggest. Cheese is it’s own country anyway.
Patrick rounded out the vegetable component of dinner with fennel-wrapped with prosciutto, dressed with more Parmesan Reggiano, and fantastic cipillini onions cooked with balsamic vinegar.
In honour of Patrick’s departure, Kay baked her famous and wonderful apple pie. Years of experience making perfect pastry (and years of teaching others to make pastry) adds to the rich flavour. Served with vanilla ice cream, of course.
Second attempts are always fickle: you can’t find the original recipe, you decide to serve it differently, the atmospheric conditions have changed. Michael’s chocolate mousse may not have turned out exactly as he wanted, but it was still thoroughly enjoyed by all.
After Pam’s New York experience with French macaron, she decided to try her hand at them (with Patrick’s coaching). The results were fluffy, chewy clouds filled with melt-in-your-mouth chocolate in pink and blue. We tried to convince her to stack them together, but her artistic temperament won out. All blue, all pink. All far too easy to eat.
As always, espresso and tea were served after dinner. And the following image indicates how a couple of us felt (depending on where you work, this may be NSFW).
At an upcoming supper, we hope to enjoy some liquid gold direct from the producer. Stay Tuned!