Thursday, October 05, 2006

What Would You Serve To Your Food Blogging Friends
for a Welcome Dinner Upon their First Visit to Your Home?

Describe a sort of "signature menu" revealing much of your personal cooking style and culinary preferences; it's up to you how many dishes you choose or if you prefer a buffet or a different way of presentation; let your fantasy play!

originally posted by Garrett of Vanilla Garlic.


Welcome Reception:

Fruits: Pineapple, Quince, Strawberry, Grapefruit, Oranges, Champagne Grapes, Apple, Pear

Vegetables: Broccoli, Cauliflower, Red Pepper, Radish, Baby Carrots, Snow Peas, Cucumber, Celery

Assorted Cheeses: Colby, White Cheddar, Pepperjack, Muenster, Bleu from Silverlake Cheese Shop

Pomegranate and Pistachio Studded Cream Cheese Dressing (fruit)

Kalamata Olive Hummus

Sundried Tomato Spread

Marinated Olives

Spicy Cashew Butter

Homemade Cheddar Cheese Straws & Parmesan Peppercorn Crackers

Mumm Napa Brut Prestige Sparkling Wine

Blueberry Lemoncake Martinis

Blueberry Stoli, Absolut Citron, Absolut Vanilia, Sugar Cookie Rim, Grand Marnier Macerated Blueberries, Lemon Wheel.

Upon Seating:


Ciabatta with Sesame Seed, Rosemary Foccacia, Olive Pugliese, Injera, Sourdough Roll, French Baguette, Cornbread Sticks, Buttermilk Biscuits

Extra Virgin Olive Oil and Balsamic Vinegar

Unsalted Butter Rosettes

Clover Honey (bottled in Franklin, Ohio)

Kosher Salt &

Cracked Black and Pink Peppercorns

Amuse Bouche

Cakebreaded Tiger Prawn, Spicy Plum Reduction

Fiddlehead Sauvignon Blanc, Happy Canyon 2004

Main Course (choose one fish, one fowl, one mammal...ha!)

Lobster in Phyllo "Shells" with Saffron Butter Sauce


Guinness Battered Lake Erie Walleye Fillets, Malt Vinegar Reduction

Rosenblum Roussanne Fess Parker 2003

Kobe Beef "Pops" on Bamboo Skewers with Lemongrass Curry Sauce


Bourbon Ham with Dijon and Gingersnap Crust

Roasted Chicken, Persimmon & Vidalia Enchiladas with Cinnamon Mole Sauce


Cap'n Peanut Butter Crunch Coated Chicken on Silver Dollar Johnnny Cakes, Sorghum Molasses

Merryvale Profile Meritage 2002

Accompaniments (pick two):

Rosemary, Olive Oil, & Balsamic Roasted Vegetables: Red Onion, Parsnip, Carrot, Red, Gold, Blue, and Sweet Potato


Pommes Frites served on the Bee with Saffron Ketchup, Malt Vinegar, Sea Salt


Adobo Spiced Tostones


Hilljack Cauliflower Salad-Cauliflower, Mayo, Bacon, Parmesan, Sugar, Iceberg Base

Dessert (Choose as many as you wish. Isn't this the most important course?)

Amaretto, Creme de Cacao & Van Gogh Vodka Chocolate Martinis with Floating Toasted Marshmallows & Graham Cracker Dust

Hawaiian Vintage Chocolate Chunk King's Hawaiian Bread Pudding, Kahlua & Kona Coffee Sauce, Scoop Vanilla Frozen Custard

Peanut Butter Beignets with Caramel Frosting, Banana Schapps (flambe!)

Chocolate Bourbon Fudge Brownies with Praline Ice Cream (more pyrotechnics involved)

Fried Coconut and Red Bean Ice Cream in Fortune Cookie Bowl

Triple Chocolate Stack Cake with Birthday Buttercream Frosting, sprinkles, lots of celebratory candles, singing, fanfare. Still more fire involved.


Several candles, flowers, huge table, white china, big utenstils. Smiles & laughter, and free flowing red wine.

*Note: I didn't mean to leave any food out that I enjoy. In fact, I am sure I left out several and I will wish I would have included them as I continue thinking of this post. If you're allergic to things or have food restrictions (in a perfect world we could eat gluten/nuts/dairy without adverse reaction), this menu is probably not for you. I don't mean to leave out vegans/vegetarians either--but I guess I kind of did. Anymore selection on that menu though, and I would have a cookbook. ;)


Anonymous said...

Hi Cakegrrl, oh what an abundance of treats ! Love it ! It will be on my list still this weekend... thank you very much for your most generous invitation and for participating in this project, angelika from vienna

Anonymous said...

How totally intimidating. ;-)

What in the name of goddess can I come up with to match yours, and Garrett's? [Ack!]