June Salon

Saturday Night Salon, my monthly formal dinner party is this weekend.  Today is dedicated to prep.  I broke-down four ducks this morning and I am using everything but the legs and breast to make a stock that will be the base for the soup course.  I love making stocks as my entire place is gently filled the seductive scent of spiced duck.  Really it is potpourri for food junkies like me.  The menu…

 

Canapés:

Big Eye Tuna Tartar in homemade tortilla cups

Warm Figs stuffed with Gorgonzola

1996 Jean Laurent Milliseme Rose, Champagne, France

1995 Cuvee Doyard Blanc de Blanc, Champagne, France

 

Duck & Wild Mushroom Bisque

2006 St. Pauls Exclusiv Egg Leiten Vineyard Pinot Gris, Alto Aldige, Italy

 

Baby Spinach Salad with Heirloom Tomatoes & Buffalo Mozzeralla

2003 Martinelli Pinot Noir, Zio Tony Ranch Vineyard

 

Duck Leg Confit with a smoked fois gras pastry wheel

2002 Hyde & deVain Syrah

 

Selection of Cheese from Cowgirl Creamery with warm Truffled Honey, Wild Berry Compote, & other accoutrements

1977 Grahams Port

 

 

Two days, and a lot of cooking to go.

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5 Responses to June Salon

  1. caphill20210 says:

    I have never had duck and heard it is really good. I would have to skip the tuna portion there, allergic.

    Happy cooking 😉

  2. freckledk says:

    Oh yeah? Well, I’m having some boxed pasta with olive oil and parmesan, to be washed down with a frosty glass of Crystal Light. So there! Jealous?

    Angel Hair, or Bow Tie? If you say tagllieatelle, I will be green with envy

  3. Shannon says:

    What, no frog legs?

    Not this evening, although I do have a recipe for buffalo style frog legs that makes me rather happy

  4. freckledk says:

    You may keep your creamy complexion. I’m having spaghetti.

  5. […] of a decade.  We have boozed together, cruised together, dined together, he’s been a guest at my Saturday Night Salons, and I happy to have him as a friend.  When I got the invitation to his house warming/BBQ, my […]

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