attimes_bracing: (Default)
[personal profile] attimes_bracing
I'm looking for some input on a menu I'm planning.  Please assume you are either vegetarian or have no dietary requrements. (NB If I did have someone with other dietary requirements I would of course adjust accordingly).  This is a summer menu so is light on purpose.

Starter
Salmon and white fish terrine wrapped in spinach
Vegetable terrine with goats cheese(V)
(Bread, butter, humous and tapenade will be served)

Main
Salmon en croute
Spanakopita (V)
Courgettes with curry spiced oil (v)
Asparagus in butter (v)

Desert
Charlotte Royale
Clafoutis aux Pruneaux
Tarte aux pommes
(Served with cream or a chocolate sauce)

Date: 2016-07-12 06:52 am (UTC)
From: [identity profile] coth.livejournal.com

I think I'd add a tomato salad to the main course, with a vinegar rather than oil dressing. The green vegetables will be very nice, but the course is quite oily overall.

Date: 2016-07-12 07:33 am (UTC)
From: [identity profile] dorispossum.livejournal.com
Also think tomato salad (dressed with olive oil, coarse sea salt & garlic but no vinegar - toms are acidic enough) would be nice. Maybe cucumber salad dressed with lemon juice?) Cans of artichokes roasted in oil & garlic may also work for veggies?

But my main thought in menu is Nom!

Date: 2016-07-12 01:58 pm (UTC)
From: [identity profile] brixtonbrood.livejournal.com
It sounds delicious, but goats cheese for vegetarian starter is a) incredibly predictable and b) a bit marmite (I'm biassed here as a meat reducer who loathes the stuff). So it might be worth checking with the actual veggie
attendees whether they liked the stuff .

Date: 2016-07-12 02:32 pm (UTC)
drplokta: (Default)
From: [personal profile] drplokta
Having salmon for both the non-vegetarian starter and main course feels like overdoing it a bit. For a summer menu, asparagus and apples are both out of season.

Date: 2016-07-12 02:48 pm (UTC)
From: [identity profile] ms-cataclysm.livejournal.com
It seems like quite a lot of food for summer. If you are cooking it yourself, I might want to make the asparagus the starter ,lose the terrines and one or two of the puds.

If it is a very formal meal, I would try not to repeat salmon and cheese from course to course. Salmon is of course a very good choice if you want to do a croute but terrines can be done with almost anything.

If you do want to repeat the salmon,you could make one of the salmons cold or hot smoked and pass it off as a salmon tasting menu.

Also, agree about the oil level for the mains -especially without potatoes to soak it up.

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