Aperitif - Bellinis:
Fresh white peach puree and chilled prosecco
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Cold, roasted yellow pepper soup with buttermilk
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Plates of things:
Roasted whole and sliced fresh tomatoes with garden herbs and buffalo mozzarella
Artichokes (barigoule or cold with mayonnaise)
Fresh baby broad beans (fava beans) with ham
Rillettes of pork belly (I know, I know)
Sourdough
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Hand-sliced smoked salmon with lemon wedges and black pepper
Rough brown seedbread and butter
Rough brown seedbread and butter
Baby potato salad: with spring onions, sorrel and lemon/olive oil vinaigrette
or with mayonnaise and hot mustard dressing
(which should it be?)
Green garden salad with purple spring onions
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Chocolate and almond flour tortes with raw raspberry sauce
Passion fruit mousse
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Cheese
Fresh figs
Patriot Street pecans
Vin du Constance
Now I must start my engines and get cooking!
Patriot Street pecans
Vin du Constance
Now I must start my engines and get cooking!
Sounds like a wonderful way to start a New Year! We are doing the traditional Cured Ribs, Sauerkraut and Mashed Potatoes. Ja! :)
ReplyDeleteAll the best for you, Vincent and Estorbo!
Reading this at 7.30am, sky a pale blue/soft grey pin stripe,coffee hot and strong...I go with the mustard!
ReplyDeleteHappy New Year to you all!
(The leaky eegloo has been reported to the Housing Department.Ees no *** good!)
Excellent menu. You motivated me to post my traditional New Year's dessert recipe. I'll get the full menu up tomorrow...IF (!) if I remember to take photos!
ReplyDeleteSounds too good to be true! We'll go with a more southern (US) plan - Smithfield ham with blackeyed peas and stewed tomatoes. Mitchell will add collard greens, altho I will take a chance on less money for the year and pass!
ReplyDeleteHappy New Year to you and your family in SA.
happy new year Marie! my mouth waters in anticipation. Vin de Constance... all I can say to that is 'hou my vas!'
ReplyDelete