In our rotating supper club, the hosts pick a theme each month and then every one makes and cooks a dish. The hosts this time picked "1920s / Speakeasy". Which, in practice, means lots of pre-prohibition craft cocktails. Others are making classic seafood dishes. A dessert from 1920s London is being made, stretching the implied-Americaness of the theme, but prohibition destroyed fine dining for decades, so cut us some slack :).
I want to make some thing with or in aspic. Probably a seafood aspic is out as we already have plenty of that. I am thinking a pate or even trying cheese: the "Camembert in Aspic" from the 1920s episode of Supersizers Eat... sounded very interesting. (By the way, if you haven't seen that BBC series, find a way to obtain and watch it. Very entertaining if you are into food.)
Any thoughts, suggestions, recipes?
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