Wine matching dinner

The menu for a wine matching dinner with fellow wine geeks (February 2006) comprised:

White truffle custard with mushroom ragout

Based on the French Laundry’s, but with a mushroom ragout instead of their black truffle ragout. I like it this way because (i) mushroom and truffle is a natural combo for me that works well, (ii) it’s ovo-lacto vegetarian friendly, and (iii) mushrooms are cheaper than black tuffles but still taste great.

Pan seared scallops with a creamy soy-Madeira sauce, nori rice and spicy glazed vegetables

Caesar salad with creamy mustard dressing

I like to see Cos, crispy British bacon and well browned croutons.

Braised shin of beef on roast parsnip mash with melted leeks and Brandy beef-reduction

Brandy works so well in a reduction of shin of beef braising liquid.

Braised shin of beef on roast parsnip mash with melted leeks and Brandy beef-reduction

Roast pheasant with a beetroot-mulled wine reduction, chestnut sauce and braised cabbage

The pheasant was barded and stuffed (largely with sausage meat, which can be seen in the photo below). It’s so important to keep it moist while roasting. The chestnut sauce is basically sauted mire poix with Sherry and roast chestnuts added, then slightly thickened.

Roast pheasant with a beetroot-mulled wine reduction, chestnut sauce and braised cabbage

Chocolate tranche of Earl grey cream over bitter-sweet rich chocolate-orange Marquise over chocolate sponge with hard-caramel date

Assorted cheeses

Since this was a wine matching dinner and there were (going to be) a few dessert wine options, I wanted to offer a variety of desserts for diners to experiment with: fruit and toffee, creamy fruity mousses and rich dark chocolate.

Spiced poached apple and pear with toffee sauce

Marbled white chocolate and raspberry mousse with black pepper tuile

This has dried lemon and raspberry powders on top which add a nice piquancy. Black pepper provides an interesting combo with raspberry.

Chocolate tranche of Earl grey cream over bitter-sweet rich chocolate-orange Marquise over chocolate sponge with hard-caramel date

Dessert

Dessert

This entry was posted in Beef, Canapé/Hors d'œuvre, Dessert, Menu, Pheasant, Salad, Scallops, Uncategorized. Bookmark the permalink.

Comments are closed.