Luxury Leftovers

11 10 2010

Apéritif

Chicken Liver and Sage Crostini

Savory Pumpkin Tartlets

Royal Marquissac Saumur Brut

Soupe

Velouté de Cèpes

Mustard Twists and Rosemary Crème Fraîche

Domaine Prieur-Brunet Chassagne-Montrachet 1er Cru Morgeot 2007

Plat

Pork Roast with Prunes and Hidden Bacon

Smoky Herbed Bread Pudding

Tangy Braised Swiss Chard with Pine Nuts

Spiced Persimmon Sauce

Vaucher Père & Fils Bourgogne Hautes-Côtes de Nuits 2008

Fromage

Bleu des Causses with Fresh Figs

Château Les Rochers Sauternes Voigny 2008

Dessert

Vanilla-Gewurtztraminer Poached Pears

Caramel-Praliné Ice Cream

Warm Chocolate Sauce and Praliné Crumbles

Eau de Vie Poire Williams

 

I adore planning menus.  I had a lot of fun with this one, and was almost relieved when I didn’t advance in Project Food Blog, because it meant that I could really enjoy the meal I had created.  Of course, I had planned to do lots of it ahead of time, but in the end it all got done the day of the party, except for the pears and ice cream, which I had the foresight to make earlier in the week.  Believe it or not, I didn’t even know what the meat was going to be until I went out to the butcher on Saturday and scoped out what he had that would go with the sides I had planned.  (I’m also the sort of person who starts her outfit with the accessories I want to wear.)

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