Tuesday, January 03, 2012

A festive dinner menu

Coming Saturday I will arrange my friend Ketil's 55th birthday. I have composed a five course dinner. Here is what I am gonna serve.

Before dinner

Foie Gras de Canard
Wine: Nederburg Noble Late Harvest 2010
Aromatic, creamy, foie gras served with a sweet late harvest wine is my pefect way to greet my friends for a festive evening
Salmon tartar - Russian blinis with Creme Fraiche, raw onions and trout roe
Wine: Battenfeld-Spanier Estate Riesling 2010
This will by my first salmon tartare ever, but it will. as this sashimi, be made with this first class, sushi quality Salma salmon
Main course
Duck confit with chili and orange
Rösti potatoes and asparagus
Wine: Allesverloren Shiraz 2010
Duck confit is ridiculously easy to make, but in spite of this deliciously tasty, succulent and exceptionally tender
Assorted cheese platter
Matured Cheddar, French Chevre, French Camembert, Italian Gorgonzola Dolce
Caramellized figs, red onion marmalade, grapes
Wine: Battenfeld-Spanier Estate Riesling 2010
Wine: Brema Ai Cruss Barbera d’Asti 2009
Serving cheese is the typical French way to separate a savoury main course and a sweet dessert
Dark and white chocolate mousse
Wine: Domaine de Pécoula 2004/2005
Ying and yang - dark and white chocolate mousse
Here are recipe to some of the dishes offered on this feast offered on Enjoy Food & Travel

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