It has become a birthday tradition that my hubby gets a big home-cooked birthday degustation, rather than going out for his birthday.
This has been happening since before we met and married! Often friends all joined in to make something together.
What this has evolved into however is him sitting down with our vast collection of cookbooks and pulling out recipes that takes his eye or he enjoys. Two rules however: there will always be French Onion Soup. And there will always be Croquembouche. (His family history is French, go figure!)
So last night I executed the menu of global feast for the six of us… and I have to say it went down well. Once the mains all hit at once I did NOT have time to photograph every dish!
Here’s the full menu:
**Course 1: Amuse Bouche**
Pickled Ginger & Crab Spoon Served with Champagne Cocktails
Some years I make the Croquembouche but this year I bought one to cut down the work. And another lovely friend brought the Pavlova as something to add to the feast.
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Hi from Australia!
It has become a birthday tradition that my hubby gets a big home-cooked birthday degustation, rather than going out for his birthday.
This has been happening since before we met and married! Often friends all joined in to make something together.
What this has evolved into however is him sitting down with our vast collection of cookbooks and pulling out recipes that takes his eye or he enjoys. Two rules however: there will always be French Onion Soup. And there will always be Croquembouche. (His family history is French, go figure!)
So last night I executed the menu of global feast for the six of us… and I have to say it went down well. Once the mains all hit at once I did NOT have time to photograph every dish!
Here’s the full menu:
**Course 1: Amuse Bouche**
Pickled Ginger & Crab Spoon Served with Champagne Cocktails
**Course 2: Entree 1**
Blue Cheese & Peach Crostini with Prosciutto
**Course 3: Entree 2**
Tuna & Green Onions with Sweet-Sour Miso Sauce
**Course 4: Soup**
French Onion Soup
**Course 5, 6, 7 (served simultaneously): Fish, Chicken, Beef**
Grilled Snapper with White Wine Sauce
Chicken Tikka
Black Pepper Beef
**Side Dishes: Served with Course 5, 6, 7**
Karahi Potatoes with whole Spices
Agetebashi – Fried Vegetables Marinated in Dashi
**Course 9, 10: Table Desserts**
Croquembouche (supplied)
Pavlova (supplied)
Served with Spiced Mango Lassi
**Course 11: Ice Cream Dessert**
Roasted Nectarine Sundae
Some years I make the Croquembouche but this year I bought one to cut down the work. And another lovely friend brought the Pavlova as something to add to the feast.
A lovely, but filling night!
Mmm monkey bread