Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
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Knifemaker / Craftsman / Service Provider
- Joined
- Aug 20, 2004
- Messages
- 37,975
I invited two couples to attend a New Years Dinner at my home today. I prepared a full blown gourmet dinner. Table was set for a four course dinner. The good sterling - three forks, two knives, two spoons. The platinum edged Noritake china.The good crystal. God,I love to do this now that it is just for fun.
I started with aperitif drinks at 4:30PM.
Next was the appetizer course - Shrimp cocktails made with saffron and rosemary steamed shrimp ( makes them bright yellow), and freshly made cocktail sauce. Lemon "snails" garnish (like in a sushi bar).
Then on to the salad course. The base was romaine and araugula, with other mixed greens (mostly grown in my greenhouse,as well as all the herbs used in the dinner). That was topped with wilted spinach , cucumber sticks, chives,plum tomatoes,red and yellow peppers, Madeira infused dried cranberries, cherries, blueberries, and sultanas.The final garnish was with chrushed Iranian Pistachios, and a pomegranate and blueberry vinaigrette.
Next was the main course. I slow roasted (six hours) a five bone Prime rib roast(USDA prime), which I encrusted with rosemary, dill, garlic,ground black pepper, and calamata olive oil.I put whole branches of rosemary under the roast in the pan. It was served with steamed asparagus topped with Madeira infused Lobster Mushrooms, and sweet potatoes whipped with garlic and heavy cream, topped with sautéed prosciutto. Plates were decorated with reduced balsamic syrup and rosemary sprigs.
An assortment of wines were served with dinner.
Next came after dinner wines.
Final course was a maple creme' brulee, served with Hawaiian coffee.
We then retired to the living room and had coffee and Cognac by the fire.
I did all the cooking, wrote the recipes, and did the dishes.Everything was done and cleaned up by 9PM.
It was a superb evening. We made a resolution to do it again next year.
Stacy
I started with aperitif drinks at 4:30PM.
Next was the appetizer course - Shrimp cocktails made with saffron and rosemary steamed shrimp ( makes them bright yellow), and freshly made cocktail sauce. Lemon "snails" garnish (like in a sushi bar).
Then on to the salad course. The base was romaine and araugula, with other mixed greens (mostly grown in my greenhouse,as well as all the herbs used in the dinner). That was topped with wilted spinach , cucumber sticks, chives,plum tomatoes,red and yellow peppers, Madeira infused dried cranberries, cherries, blueberries, and sultanas.The final garnish was with chrushed Iranian Pistachios, and a pomegranate and blueberry vinaigrette.
Next was the main course. I slow roasted (six hours) a five bone Prime rib roast(USDA prime), which I encrusted with rosemary, dill, garlic,ground black pepper, and calamata olive oil.I put whole branches of rosemary under the roast in the pan. It was served with steamed asparagus topped with Madeira infused Lobster Mushrooms, and sweet potatoes whipped with garlic and heavy cream, topped with sautéed prosciutto. Plates were decorated with reduced balsamic syrup and rosemary sprigs.
An assortment of wines were served with dinner.
Next came after dinner wines.
Final course was a maple creme' brulee, served with Hawaiian coffee.
We then retired to the living room and had coffee and Cognac by the fire.
I did all the cooking, wrote the recipes, and did the dishes.Everything was done and cleaned up by 9PM.
It was a superb evening. We made a resolution to do it again next year.
Stacy
HEHEHEHEHEHE!!!!!
