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20/11/2024
Autumn has nearly finished and winter is creeping up on us. It has been a busy time for us, hosting several wedding tastings, catering for special occasions and also a few intimate dinner parties. Each event has been different but the food has reflected the nature of the occasion and changing weather.
Last weekend we catered for a beautiful dinner party in a private home, there was a cold bite in the air so all the fires were lit, the Sonos set to play a suitable soundtrack and guests were welcomed to the pop of a champagne bottle. We served warm parmesan and rosemary biscuits on arrival.
We tried several recipes to make sure they were cheesy enough with that melt in the mouth texture. The first trial would have been perfect placed on top of a warming homemade soup - like mini cheese focaccia made with spelt flour, but not right for this occasion. Experimenting is fun, it is often where we get our inspiration from.
Then for the starter we made sour dough bruschetta, topped with a mellow blue cheese, mascarpone and ricotta base, toasted walnuts, honey roasted figs and a rocket salad. It was a recipe we played with several times, we didn’t want it to be sweet as it was a savoury dish and it needed something sharp to make it sing and there was the exciting moment when we added a grainy mustard vinaigrette to the rocket that it sang. Oh joy ! A real marriage of flavours.
For the main we cooked duck with a sweet cherry reduction with creamy dauphinoise and plentiful vegetables. For dessert we served poached pears in muscat with a muscat caramel sauce, clotted cream and sprinkling of mint. It was a menu fitting for the change of season.
What dish makes you think of winter?
