Food Talk – Aunties Valentine Menu
ByI come from a big family…half Italian and half Irish, and we get together often but it never seems like I actually get to visit with my female family members. We are always busy cooking, serving or cleaning up after everyone else (sound familiar?)
Well I decided a few years ago I would treat my Aunts and female cousins to a “Ladies Luncheon” so we can really be together! And what is a better holiday to celebrate the women you love than Valentines Day? And so we can really be together at the table I use disposables so no one is stuck in the kitchen.
I’ll use an olfin table cover with one of our new satin pink runners.. of course I’m using disposable plates. I think the Masterpiece plate with silver rim and the Reflections cutlery will pull in the silver from the plates. I use 8oz or 10oz wine glasses as a water goblet..simple and very elegant. A beautiful flower arrangement of deep red roses and a rose tucked into each white better than linen napkin and the look will be complete. The colors will be white, pink, and deep red with silver accents. I love to use our disposable products, they look beautiful and clean up is a breeze and allow me to be creative as I am not working around my same old ” good dishes”
Now for the menu:
Honey and Balsamic Glazed Strawberries
Seafood Newburg En Crut
Lemon Asparagus
Duchess Potatoes
……………………….
Creme Brulee
Fresh Fruits and Cheeses
Cofffee
This sounds fancy but if you plan ahead it’s pretty simple.
CREME BRULEE
ingredients:
6 cups light cream
12 egg yolks
2 tablespoons sugar
3 tablespoons vanilla extract
1/2 cup brown sugar
Put the cream in the a bowl over the top of a pan of gently simmering water. Stir in egg yolk, beaten with the sugar and vanilla. Continue cooking until the cream has thickened enough to coat the back of a wooden spoon. Strain the cream mixture through a cheese cloth or clean dish towel to remove any lumps. Put mixture into one souffle dish or mini souffle dishes and chill for at least 4 hours.
Sprinkle a layer of brown sugar over chilled cream. Place the souffle dish on a bed of ice cubes in a broiler type pan and place under the broiler until sugar is brown and caramelized. Careful not to overdo this step as sugar burns quickly. If you are a foodie or your husband is handy you can use a small blow torch to caramelize your souffle as well. It’s lots more fun!
If you’d like to have your own luncheon and want a recipe or advice on a menu or table setting please contact me. It will be my pleasure to help in any way that I can.
Happy Valentines Day to everyone,
Deb
