Goat Cheese Crisp with Tomato-Cucumber-Mint "Salsa"
This past weekend I catered a dinner party for 11 people on a 120 foot yacht. The dinner, a birthday celebration, was for my very good customers who I have been cooking for since 1999.
The menu was a paring of wine and food consisting of three hors d’oeuvres, four small plate courses and dessert. I had the best help with the wine paring from Andrew of The Wine Watch. Even though The Wine Watch retail store is local, Andrew does long distance sales as well. His website is worth checking out. www.winewatch.com
I did get to taste each of the wines before we served them. After all, I needed to be sure they went with the food. Of course they did and I loved them all. My absolute favorite was the Sauternes: It was thick and syrupy but not too sweet and it had a smooth finish. I was a little skeptical about this wine in particular since I have never really been a fan of Sauternes and almost always like an Ice Wine from Canada with dessert. But I trusted Andrew to put me on the right track and he certainly did.
The dinner was a huge success and I am posting the menu to give you an idea of what a great dinner party it was. My plan had been to take pictures of each course and post them with the article but I got so involved with getting the food out in a timely manner and making sure it was perfectly perfect when it was served that I just couldn’t fit in picture taking. I do have a few pictures which are posted.
Wine and Food Tasting Menu
Passed Hors d’oeuvres
Smoked Trout Mousse Served on Black Bread with Cranberry-Apple Preserves
Lobster “Salad” Filled Endive Leaves
Goat Cheese Crisps Topped with Tomato-Cucumber-Mint “Salsa”
Billiecart Salmon Brut Reserve Champagne, France
Cloudy Bay Sauvignon Blanc, Teko Marlborough, Australia
Jeal Luc Colombo, Cotes Du Rhone Les Albellies, France
1st Course
Jumbo Fresh Florida Stone Crab Claws with Swamp Cabbage Slaw (Fresh Hearts of Palm Slaw)
2005 Bruno Colin Chassagne Montrachet 1er Cru Chaumees, Cote de Beaune, France
Swamp Cabbage Slaw
Jumbo Stone Crabs - Soooo Delicious!!
2nd Course
Cassoulet De-Constructed
Duck Confit Served on Cannalini Bean and Pancetta Sauté
2008 Paul Hobbs Pinot Noir Hyde Vineyard, Carneros, Napa, California
Duck Curing for Confit
3rd Course
Wild Greens with Dried Brown Turkey Figs, Ripe Nectarines, Humboldt Fog Goat Cheese Drizzled with Spanish Sherry Vinaigrette
2006 Alex Gambal Chambolle Musigny, Cote De Nuit, Burgundy, France
Simple Salad But Oh So Good
4th Course
Veal Tenderloin Medallions in Morel-Chanterelle Sauce with Cherry Tomato Compote, Potato Gallette and Sautéed Sweet Corn-Asparagus-Green Beans
2007 Vine Cliff Cabernet Sauvignon Oakville Estate, Napa, California
Potato Gallette
Cherry Tomato Compote
5th Course (Dessert)
Chocolate Malted Gelato Cake with Chocolate Malted Whipped Cream, Caramel Sauce, Chocolate Sauce, Berry Sauce and Fresh Berries
2006 Chateau Lafaurie Peyraquey SauternesSauternes Region, Bommes, France
So there you have it. I am sure you understand why you haven’t heard from me on the blog for the last week: I was pretty busy. I apologize for not taking more pictures but I promise I will next time. The veal tenderloin was so incredibly beautiful as well as the duck confit and I, myself, can’t believe I didn’t take any pictures of those items. Next time!!! I might just make the veal and duck confit again, soon, just so I can take pictures – maybe.
If anyone would like any of the recipes let me know and I will get them to you.
Here is the Swamp Cabbage Slaw recipe Shelly requested.
Swamp Cabbage Slaw (Fresh Hearts of Palm Slaw)
This is a new and refreshing take on cabbage slaw. It is super refreshing and doesn’t need much in the way of herbs. You want to taste the Hearts of Palm and since the flavor is subtle you don’t want to disguise it with strong flavors. Swamp Cabbage Slaw is a great accompaniment to Stone Crab Claws.
Fresh Hearts of Palm are not always easy to find, even in Florida. But you can order them on line by visiting www.localharvest.org
This recipe makes a large amount so don’t be afraid to cut it in half. It will last in the refrigerator for several days.
Serves 12 As A Side Dish
5 Lbs. Fresh Hearts of Palm
4 Large Carrots, Peeled and Grate Medium on a Box Grater
4 Celery Stalks with Tops, Thinly Sliced on an Angle Crosswise
1/2 Medium Red Onion, Thinly Sliced Lengthwise
1/2 Cup Flat Leaf Parsley, Finely Chopped and Squeezed Dry
1 Cup Mayonnaise
2 Tablespoons Dijon Mustard
2 Tablespoons Granulated Sugar
1/4 Cup White Balsamic Vinegar
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Pepper
Remove the hard outer core from each heart of palm and discard. You will have about 1.5 pounds of trim. The inner part of the heart of palm will be semi-soft. Cut each heart of palm in half crosswise (each should be about 6 inches). Julienne each piece into thin strips.
In a large bowl combine the julienned hearts of palm, shredded carrots, sliced celery, sliced onion and chopped parsley.
In a medium bowl combine the mayonnaise, mustard, sugar, vinegar, salt and pepper. Whisk the ingredients until well combined. Pour over the hearts of palm mixture and toss to incorporate. Check for seasoning.
Transfer to container with a lid and refrigerate several hours or overnight, giving the salad time to blend the flavors.