June 23, 2012
After a spectacular electric storm the humidity lifted and left us with a perfect day on the farm for a picnic under the giant maples. A dozen or so friends each created a course the all day (and night) french food fest, the table was set with sunflowers, lemons and herbs and wine never stopped flowing, in fact there was a pairing with each course.
Fried squash blossoms filled with ricotta, lemon zest and herbs started the official meal. Gougeres were served while we were enjoying cocktails.
Next, french charcuterie included pâté, meats, olives, home-made french bread and herb crackers.
The pasta course was goat cheese and slow roasted tomatoes mixed in fettuccine like noodle.
Fried quail eggs on toast accompanied the frisée and lardon salad.
A highlight was a stacked bouillabaisse rich with saffron and loaded with
Shrimp, mussels, halibut, and clams. A toasted slice at the base soaked up every last drop of the delicious sauce.
Tender lamb chops were beautifully cooked and served with lentils and sautéed carrots and garlic.
A cheese course (mandatory in a French meal) was hard and soft cheeses served with mustards, quince paste, and honey.
The finish was lemon curd in mason jars with lavender sea salt short bread crust and fresh blue berry compote. Because this was my course… I forgot to take a photo prior to eating it, but as it was the “fini” an empty jar seems appropriate .
I’ll leave you with a pretty picture of the table mid evening, and the “wine ladder”, we hand a wrung for each pairing.