Critique / help my menu, please! I live in California and bought some frozen foie gras before the ban -- having a dinner party on Saturday, total of 5-6 people. My foie course is basically worked out, and then I have other thoughts and things I've wanted to make which I'm trying to refine.
I'd like to get most things done ahead of time, and have picked things which should allow that (eg sauces which won't break!). I have most of this evening and most of the day tomorrow; and if I run out of time/wherewithal I will just chop some of the nibbles off and make larger salmon portions.
1. Cocktails with
a) blue cheese savory cookies (I have some smoked blue that I didn't know was smoked when I bought, would this go in these? Or I have plain St. Augur blue).
b) savory watermelon cubes (salt, thyme, olive oil -- I've done this before).
c) I've been wanting to make pink pickled quail eggs -- ideas for how to serve them here?
d) have also been wanting to make homemade ricotta...hmm, maybe that with the quail eggs?
-- I have tiny garden arugula and spinach, really good bacon, truffle paste, some crockpot-caramelized onions (or course anything else can be procured). Homemade no-knead bread, heavy on the whole wheat.
2. Basil savory flan -- served plain, ramekins with micro basil leaves on top? Some kind of crisp garnish? Does basil fry nicely the way sage does? Would carrot curls?
3. Seared foie gras with rosemary waffles and cherry-rosemary sauce:
Waffles from here: http://www.foodnetwork.com/recipes/fo... I am not interested in the pineapple, but would consider some other fruit -- fig?
Sauce from here: http://www.myrecipes.com/recipe/rosem... planning dried cherries instead of the jam; not sure I'll use the cornstarch
Do I need any other, more savory drizzle/sauce? I have some "demi-glace gold" -- should I do something with that, along these lines? http://www.gatewaygourmet.com/pork2.htm
4. Wild king salmon with balsamic glaze (oven roasted), potato gratin (or maybe roasted wedges), melted leeks. Do I need an additional veg? Something more colorful? Would kind of like to be more ambitious here, as long as it could be done ahead of time.
A friend is bringing wine for the foie course, do you have guidance for me on a light red with the salmon? Under $30, easily available would be good.
and someone else is bringing dessert
Thank you, thank you!