Need Intermezzo - dinner for 8
Ok, I need an intermezzo for a dinner for eight in the beginning of March. I found these wonderful little glasses (mouth about 2 1/2" wide and 1 1/2" deep) and would like something colorful and tasty that will go with a brut rose.
Thinking a layered soup? I would love to do oysters & mignonette, but not sure all parties like raw oysters… Don’t want a sorbet. Menu is not set, but most likely will include: soupe d'oignon (onion soup), Hericots Verts (mini green beans) & Cherry tomato salad with Crème fraiche dressing, (insert intermezzo), salmon served with garnet yam and asparagus, baked apples. Any ideas???
And.... I tried another recipe I found - Fruity Tooty Crab Salad
Which I liked, but without the crab or creme fraiche - too bad because it is so pretty with it on there. Maybe a homemade light whipping cream instead???? Here is where I got the recipe: http://www.kare11.com/life/recipes/re...
I would advise to be careful with the cayenne pepper, even a sprinkle added a real zing at the end. The raspberry coole is awesome, but very potent - would be great on ice cream!! This, just as a light fruit salad was great.
Actually, I am not sure. I generally use sugar in the honeydew juice and have never tried it with honey although with the crab i thought it would be a better flavor.
If you add the honey to the juice while at room temp and allow to disslove, I don't think it should thicken the juice...maybe a bit? You could always freeze and shave the frozen juice into a granita if you are looking for a more sturdy base in the glass.
Here are the pics from the test...
and with the granita instead...
We really liked the honeydew granita by itself, which is funny, because I was trying to get away from sorbets et all!!
This is a layered gazpacho gelee that might do the trick:
Gazpacho Gelee with Avocado Cream
1/2C drained canned tomatoes, chopped
1/2C peeled, seeded and chopped cucumber
1/2C peeled and chopped red pepper
1T red wine vinegar
1/4t very finely chopped garlic
3/4t powdered unflavored gelatin
1 avocado, seeded, peeled and chopped
1T fresh lime juice
2t extra-virgin olive oil
In blender, puree tomatoes through cumin. Pass through fine sieve into glass measuring cup. Season with salt. Transfer half of mixture to small saucepan. Sprinkle gelatin evenly over the mixture and let stand 5 minutes. Cook over moderate heat until gelatin is melted, about 1 minute. Stir in remaining tomato mixture. Pour into 4 small glass bowls and chill until firm, about 1 hour.
Meanwhile, clean out blender., then puree avocado through oil. Season with salt. Spoon avocado cream over each bowl and serve.
Can made the day ahead; chill the gelees and the avocado cream separately then assemble before serving.