I am thinking about a degustation for my wifes birthday. She is a great fan of the chardonays, particularly the big and buttery chardies. We will probably have about 8 for dinner and I am thinking about 6 courses..
Course 1 - Blinis with feta, mascapone and dill cream and home maple cured salmon with salmon caviar and a Pelorus Champagne
Course 2 - Roasted Asparagus salad with hollandaise dressing
Course 3 - Scallop Mousse Ravioli with Caviar butter sauce
Intermission - Turkish Apple and Vodka sorbet
Course 4 - Rabbit and pork terrine with grilled figs and fig reduction
Course 5 - Lamb Rack with Potato Salad and Balsamic Mint Sauce
Course 6 - Mini Guiness, Beef, Bacon and Oyster Pies with mashies and gravy
Course 7 - Deconstructed chocolate gateaux or
Course 7 - Prunes Poached in Brandy with Chocolate Ice Cream
Course 8 - Cheeseboard.
Apart from the first course which really does go exceptionally well with a tart champange and a small amount of honey mead - small amount is about 1/2 teaspoon.
All of these meal with go well with the richness of the chardies. Excepts the gateaux which is probabaly good to match with port or even a desert cabernet.Havent decided which one but to be honest my wife is not overly fussy when it comes to a good drop of vino. Speaking of which, check the link to the side for Blackmarket and see what specials they have on offer.
The other great thing about this menu is that most of the items can be prepared in advance. Course 1 - salmon 3 days ahead, feta mascapone cream 1 day ahead, blinis 1 day ahead.
Asparagus 5 minutes, same with sauce
Ravioli, morning off, and the compound butter can do with a little sitting.
The terrine of course is 1 to 2 days ahead, sauce is a last minute thing (can do it drunk) and the last course, gateaux morning of, sauce last minute and cherries week before.
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