So long ago already, but before we segue fully into barbeque season, a little re-cap of the last fete! It was really the duck's quack, on all seven courses.
There was no static around the table, just pure meringue. A ritzy joint from start to finish.
Thanks to everyone for coming and being such darling guests!
The main - roasted leg of lamb - is courtesy of Fine Cooking (as it the red onion jam) and
the homemade compound butter was inspired by Design*Sponge columnist Ashley English.
The very bourbon-y mint juleps via the Kentucky Derby! (sorry I didn't have proper pewter cups).
I look forward to everyone's photos.
Raspberry Rosé sorbet recipe courtesy of my new bff, David Lebovitz, in his most amazing book "The Perfect Scoop" http://www.amazon.com/exec/obidos/asin/1580088082/davidleboviswebs.
ReplyDeleteThe recipe for the Neiman Marcus popovers is here: http://leitesculinaria.com/590/recipes-popovers-with-strawberry-butter.html
(obviously, strawberry butter was replaced by MK's most delicious compound butter).
Looking forward to the bbq,
S.