[Sca-cooks] Successful food holiday

[David Walddon]

Well our big cook off is really New Year's Eve when we have 60  
friends over for a multi-course (10 this year) sit down dinner.
This is the 9th year we have been doing it.
Hopefully everyone will be able to make it this year since the snow  
in the Seattle area is HORRENDOUS!

Here is the menu.

Eduardo

PS - The theme this year is MOD! And as always the dress is formal.  
Check out my bLog under New Years for pictures from past years.

To Start

A Sparkling Cocktail Infused with Pomegranate, Kiwi or Passion Fruit  
Liqueurs

Olives Marinated with Italian Herbs, Preserved Lemon and Orange Peel

Sweet, Salty and Spicy Almonds

3 Bites of Salmon 3 Different Ways

Layered Salmon Canapé

Salmon Parfait with a Homemade Sesame Cracker

Salmon Orange and Caper Pate on an Artichoke Arborio Cake



Soup Course

Re-Imagined, Pour Your Own French Onion Soup with Bacon Caramelized  
Onions in a Sherry Beef Broth with a Toasted Gruyere Crouton and  
Fragrant Herbs



The Quintessential Mod Dish

A Tomato Aspic from the Kennedy Whitehouse with Shrimp, Grated  
Cauliflower and Hard Cooked Egg



Seafood Course

Savory Crepes Filled with Mushrooms, Crab, Shrimp, Halibut and  
Ricotta Flavored with Fresh Dill and Enrobed in a Parmesan Béchamel  
Sauce, Topped with Melted Fontina



An Interlude

Terrine de Campagne of Pork and Veal Served with Anne Marie’s 14th  
Century Mustard, Cornichons and Lingonberry Jam Together with by a  
Slice of Fresh Baguette



Salad Course

Composed of Shaved Fennel, Carrot Pins, Broccoli and Cauliflower  
Matchsticks, with Red and White Cabbage on a Bed of Baby Arugala and  
Frizze Topped with Mandarins and Candied Ginger Dressed in a Blood  
Orange and Champagne Citrus Vinaigrette



To Cleanse and Refresh Your Palate

A Spoon Each of Rosehip and Kiwi Sorbet



The Main Course

Panko and Pecan Encrusted Chicken Roulade Stuffed with Asparagus,  
Swiss Cheese, Parma Ham and Truffled Mushroom Pate Sauced with a  
Sherry Demi-Glace Accompanied by Minted Pea Puree, Glistening Carrot  
Balls and Pink Potatoes



Cheese Course

A Sliver of Fresh French Brie with Sauterne Jelly and a Homemade  
Digestive Biscuit



Dessert

Rum Babas, a Light Yeast Cake Soaked in Rum Syrup, Served on White  
Peach Puree Fortified with Peach Schnapps and Topped with Freshly  
Whipped Cream


________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST  
REPAST.

David Walddon
david at vastrepast.com
www.vastrepast.com
web.mac.com/dwalddon


On Dec 26, 2008, at 3:45 PM, aeduin wrote:

> Yesterday was a food success on many levels.
>
> I cooked a 3 bone rib roast to just about fork tender.  My wife  
> added Iasmin's Brussels Sprouts, an onion pie and Yorkshire  
> puddings.  We had stuffed mushrooms for an appetizer and home made  
> meringues with fresh blackberry syrup for desert.
>
> Earlier in the day I was gifted with:
>
> Tudor Cookery, Recipes & History from English Heritage,
> Food & Feast in Tudor England by Alison Sim
> and
> A Mediterranean Feast by Clifford Wright.
>
> Earlier this month I got Peter Brears' Food and Cooking in 16th  
> Century Britan, the English Heritage book.
>
> All in all it's been a pretty good food month.  :-D
>
> aeduin
>
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