The Velvet Curtain
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A couple of weeks ago Lullabelle and I spent an evening at a friends house for a cheese tasting evening. Lullabelle posted a couple of pictures. It is now our turn to do similar and a date is set for 17th January. I have had an idea to make it more interesting, and so we are going to offer this without telling them before hand:
A six course tasting menu as follows:
Plate 1 - Cup-a-soup
A broccoli and blue cheese soup served in an espresso cup with a small cheese straw. The blue cheese will be Stitchleton, the only cheese in the World still made to the original Stilton method using unpasteurised milk, it is fabulous.
Plate 2 - Smoking Duck
Thinly sliced smoked duck breast served over a small Caesar salad with home roasted tomatoes and peppers. Instead of Parmesan grated over the salad there will be thin slices of a semi hard Pyrinean or Tyrlean ewes cheese.
Plate 3 - Box the Goat In
Rectangles of a goats cheese wrapped all over in Serano Ham and pan fried to crisp the ham and soften the cheese, served with a simple rocket salad and a mustard vinigrette. This is a dish we do for ourselves regularly and it always pleases
Plate 4 - The Fish Leaked
A small piece of quality smoked haddock and a barrel of braised leek napped with a cheddar sauce.
Plate 5 - The Damn Vegitarian Course
A small tart of red onion marmalade, sliced tomato and Brie, or similar.
Plate 6 - Leftovers
A full cheeseboard with all the above cheeses, condiments and side dishes I used above. The main event.
The first five plates will be served over an hour and a half or longer to tease our guests and ensure there is the right amount of alcohol on board before the cheese board arrives. The emphasis will be on the first dishes being small but packed with flavour so nobody is full. At the end I would present our friends with the list of dishes as you would see for a tasting menu at a top end restaurant, for them to take away. If anyone can think of a better name for any of the plates then please chip in, I think a couple of them are quite weak at the moment.
A six course tasting menu as follows:
Plate 1 - Cup-a-soup
A broccoli and blue cheese soup served in an espresso cup with a small cheese straw. The blue cheese will be Stitchleton, the only cheese in the World still made to the original Stilton method using unpasteurised milk, it is fabulous.
Plate 2 - Smoking Duck
Thinly sliced smoked duck breast served over a small Caesar salad with home roasted tomatoes and peppers. Instead of Parmesan grated over the salad there will be thin slices of a semi hard Pyrinean or Tyrlean ewes cheese.
Plate 3 - Box the Goat In
Rectangles of a goats cheese wrapped all over in Serano Ham and pan fried to crisp the ham and soften the cheese, served with a simple rocket salad and a mustard vinigrette. This is a dish we do for ourselves regularly and it always pleases
Plate 4 - The Fish Leaked
A small piece of quality smoked haddock and a barrel of braised leek napped with a cheddar sauce.
Plate 5 - The Damn Vegitarian Course
A small tart of red onion marmalade, sliced tomato and Brie, or similar.
Plate 6 - Leftovers
A full cheeseboard with all the above cheeses, condiments and side dishes I used above. The main event.
The first five plates will be served over an hour and a half or longer to tease our guests and ensure there is the right amount of alcohol on board before the cheese board arrives. The emphasis will be on the first dishes being small but packed with flavour so nobody is full. At the end I would present our friends with the list of dishes as you would see for a tasting menu at a top end restaurant, for them to take away. If anyone can think of a better name for any of the plates then please chip in, I think a couple of them are quite weak at the moment.
