WE WORKSHOPPED

...Christmas spirit came.


After a week of mumbling about the lack of Christmas spirit we made a bit of our own.

In honour of all our offshore sisters we had a christmas "workshop"...8 women, mulled wine, swedish christmas songs, egg nog, christmas cookies and sweet treats, festive espumas, foie gras cocktail food, orange and clove balls, Perry Como...Had you looked through the window you would have seen us laughing, crying, cooking.

Here's a couple of cocktail nibble ideas, both very easy and quick to throw together.


Espuma Roquefort, Celery, Panacetta
This recipe requires a siphon*..

100 gr Roquefort cheese
50 cl cream
1 teaspoon lavender honey
1 gelatine leaf
Celery, 2 branches cut into long slim battons

Soak gelatine leaf in cold water.
Meanwhile melt roquefort in cream over a low flame. Dry off gelatine leaf and add along with honey to melted mixture.
Whip up mixture to eliminate any lumps and pour into siphon at least 3 hours before desired service time.
Charge gas into siphon.
Roll panacetta around celery sticks.
To serve siphon espuma into either small verrine/white expresso cups and add celery/panacetta stick.



Mille Feuilles Sud Ouest,
Framboises Balsamiques

Pain d'Epices/ Finely sliced pre-cut Gingerbread
(I use Albert Menes available in most supermarkets)
250 gr foie gras
Raspberries, a handful, frozen ok
1tsp quality Balsamic Reduction


Heat through raspberries over low flame, add balsamic reduction.
Let simmer 10 mins.
Build your mini mille feuilles by taking 3 slices of pain d'epices and making a club sandwich with sliced foie gras between each slice. Cut this across twice creating 3 finger sized sandwiches.
Serve on a spoonful of the warm raspberry/balsamic mixture either as an entrée or in a small slimline verrine. As an apperitif marries well with a Sauternes or a glass of my favourite south west appero, Lillet.



*Siphon
Siphons are back in popular use.
No longer for soda but to lighten
and add air to mousses, sauces, frothy

espumas etc.
Practical and easy to use.
I bought mine from
Happy Kitchen, Bordeaux.

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