We are having some friends over for a final holiday meal to celebrate Epiphany. I am getting a Galette des Rois and trying to decide what I should make for dinner. I originally thought beef bourguignon, but now I am thinking Mimi Thorrison's parmesan soup or Ina Garten's lentil sausage soup. Any suggestions? I thought a soup would be nice instead of something meat heavy.
If I did the parmesan soup, would gougeres be acceptable for a starter or too much cheese? The soup has bacon in it and I wonder if it would be enough on its own. Mimi suggests it as a starter for beef bourguignon, but that seems like too much soup/stew in one meal.
Also wondering if there is a classic dish made on the Epiphany. I like the idea of something rich with the idea of the Three Kings.
Google e.g. "Epiphany food traditions" - there are a lot of hits, which suggest to me that adding the name of a country or region to the search might get more specific ideas. Adding "savory" might help a little, but that category seems to be harder - lots of sweets come up in all of these. These were two that I saw going by:
Fotokoliva, a soup idea from Crete - this site includes a nice story, too - http://www.toloukoumi.com/blog-greek-... (scroll down or search for the heading "Fotokoliva.")
Mexico - https://www.theschizochef.com/2018/01... For a discussion and more pozole (or posole) recipes, also see https://www.chowhound.com/post/great-...
Brief overviews, more on customs than on food, for several countries - https://www.whychristmas.com/customs/...
Have fun!
Omg that soup is so good.
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