Karen's epic soiree saw the four eff crew exercise restraint in portion sizes -- but not in liquor. Good times were had by all -- even mr. spittles -- and highlights included karen and her CFM boots atop the kitchen counter.
Courses were as follows:
Bourbon: BBQ Bourbon chicken wings, with All-American cocktails
Vermouth: Scallops in Dijon vermouth cream sauce, with Chablis
White wine: French onion soup with garlic croutons and gruyere, with Beaujolais nouveau
Red wine: Truffled red wine risotto in parmesan broth, with pinot noir
Beer: Beer braised beef, with red wine
Cognac: roasted sweet potatoes with pancetta and cognac-soaked chestnuts; cognac carrots
Grand Marnier: chocolate souffle cake with cranberries; Grand Marnier coffee with whipped cream
Stellar lineup!
The recipe for the risotto can be found here.
Foodies, post your recipes below!
The lovely Delia Smith is responsible for the French Onion Soup recipe (whose aroma still lingers in all my rooms!): http://www.deliaonline.com/recipes/type-of-dish/soups/french-onion-soup.html
ReplyDeleteThe sauce for the wings is courtesy of Epicurious.com (http://www.epicurious.com/recipes/food/views/359849?mbid=ipapp). The liquid smoke was omitted. The wings were marinated in half the sauce overnight and then cooked on a wire rack for 35 minutes at 400 degrees. The wings were then tossed in the remaining sauce and returned to the oven for about 15 minutes to crisp up. The wings were served with an All-American (1oz Bourbon, 1oz Southern Comfort, a little coca-cola and sour cherries for good measure).
ReplyDeleteThe boozy beef is, of course, courtesy of fine cooking and may be found here:
ReplyDeletehttp://www.finecooking.com/recipes/beer-buttered-roasted-rib-eye-beer-cide-sauce.aspx
No alterations necessary - prepared as written.
So, I've been searching cyber space high and low and my cranberry orange choclate souffle cake with, you guessed it, Grand Marnier, cannot be found!
ReplyDeleteI got it from the Bon Appetit cookbook, compliments of Shanley, fellow foodie femme. Thanks Shan! If you need the recipe I would recommend borrowing the book :)