First Course -
served before dinner
in living room
Roasted garlic is a delicious and easy-to-make appetizer.
Squeeze the pulp out
of the cloves and
spread on the bread
of your liking.
Crostini with White Truffle Oil and Olive Paste
Served with crackers or bread. This
is so good that you will find yourself licking your fingers to catch
every essence of the truffle.
French Bread Baguette
Either make your own
bread with this very
easy recipe or
purchase your bread.
Second Course - Soup:
Dill Pickle Soup
This very unusual Dill Pickle Soup
tastes fantastic! It always surprises my guests when
they discover that it has dill pickles in it.
Cold Cucumber Soup
This wonderful Cucumber Soup recipe is from the 1965
cookbook A Treasury of Great Recipes by Mary and Vincent Price.
Third Course - Salad:
Mixed greens with fresh tomatoes served with
I would served this salad on individual salad
What could be easier than tossing
your fresh arugula greens in some wonderful olive oil and Fleur de Sel Salt?
This salad is so simple to make and so delicious Your dinner guest will be amazed at how wonderful this tastes!
Fourth Course -
Verjus-Mint Sorbet or
Minty Grapefruit Sorbet
Sorbets are always
very refreshing and
wonderful way to
cleanse your palate
and prepare your
guest for the main
Fifth Course - Main Entree and Sides:
This is a very special beef roast that is sure to please the red meat and red wine crowd.
Swedish version of
baked potatoes. This baked potato has a wonderful
seasoned crispy crust which goes well with beef. This looks like a very fancy side dish,
but is actually
easy to do.
Course - Dessert:
Caramel Cheesecake Pudding
This recipe is by
Michael Moorhouse and appeared in the October, 2004
issue of Food and Wine magazine. I slightly
adapted this recipe. This dessert will be one of
your favorites from now on!
Something a little extra:
Fleur de sel Caramels
The contrast between the sweet and salty is
so wonderful in this candy. Excellent with the above cheesecake pudding!