Champagne!

I've been told to come up with a menu to accompany a bottle of good
champagne, and I'll be cooking it a week from tonight. Here's the menu I'm
planning:


Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
making this; she really likes it)

Scallops Poached in Miso-Persimmon Broth

Romaine-Mandarin Salad

Seared Duck Breasts with Orange-Tea Sauce

Kiwi Shortcake


Our guest (who's bringing the champagne) is something of a VIP; are there
any suggestions for improving the menu?

Bob

On Sat 28 Nov 2009 01:13:29a, Bob Terwilliger told us...

> I've been told to come up with a menu to accompany a bottle of good
> champagne, and I'll be cooking it a week from tonight. Here's the menu
I'm
> planning:
>
>
> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
> making this; she really likes it)
>
> Scallops Poached in Miso-Persimmon Broth
>
> Romaine-Mandarin Salad
>
> Seared Duck Breasts with Orange-Tea Sauce
>
> Kiwi Shortcake
>
>
> Our guest (who's bringing the champagne) is something of a VIP; are there
> any suggestions for improving the menu?
>
> Bob
>
>
>
>

Are not having a vegetable(s) with the entrée?

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:01492696$0$11359$c3e8da3@news.astraweb.com...
> I've been told to come up with a menu to accompany a bottle of good
> champagne, and I'll be cooking it a week from tonight. Here's the menu I'm
> planning:
>
>
> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
> making this; she really likes it)
>
> Scallops Poached in Miso-Persimmon Broth
>
> Romaine-Mandarin Salad
>
> Seared Duck Breasts with Orange-Tea Sauce
>
> Kiwi Shortcake
>
>
> Our guest (who's bringing the champagne) is something of a VIP; are there
> any suggestions for improving the menu?

2 more bottles of champagne.

Paul

On Sat, 28 Nov 2009 00:13:29 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:


>Our guest (who's bringing the champagne) is something of a VIP; are there
>any suggestions for improving the menu?
>
>Bob
>
>

Who says I am a VIP????? News to me..LOL.

Christine
--
http://nightstirrings.blogspot.com

On Sat, 28 Nov 2009 00:49:45 -0800, "Paul M. Cook" <pmcook@gte.net>
wrote:


>2 more bottles of champagne.
>
>Paul
>

Only if they buy the other two...LOL.

Christine
--
http://nightstirrings.blogspot.com

Wayne Boatwright wrote:
> On Sat 28 Nov 2009 01:13:29a, Bob Terwilliger told us...
>
>
>>I've been told to come up with a menu to accompany a bottle of good
>>champagne, and I'll be cooking it a week from tonight. Here's the menu
>
> I'm
>
>>planning:
>>
>>
>>Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
>>making this; she really likes it)
>>
>>Scallops Poached in Miso-Persimmon Broth
>>
>>Romaine-Mandarin Salad
>>
>>Seared Duck Breasts with Orange-Tea Sauce
>>
>>Kiwi Shortcake
>>
>>
>>Our guest (who's bringing the champagne) is something of a VIP; are there
>>any suggestions for improving the menu?
>>
>>Bob
>>
>>
>>
>>
>
>
> Are not having a vegetable(s) with the entrée?
>


Know what kind of Champagne? Im told there are still drinkable bottles
of nineteenth century Veuve Clicquot (sp?) around. Bottle of Cristal?
95 Krug Clos du Mensil? Perrier Jouet Belle Epoque Blanc de Blanc?
Hopefully a Tete de Cuvee Champagne at the very least, Henriot?
Taittinger? Pomery? Philipponnat Clos des Goissess?

I once had some one once say much the same thing to me, but i was quite
happy to receive a case of that lovely Spanish Cava, Freixenet, cordon
negro brute.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Sat, 28 Nov 2009 01:21:12 -0800, "Mr. Joseph Littleshoes Esq."
<jpstifel@isp.com> wrote:


>Know what kind of Champagne? Im told there are still drinkable bottles
>of nineteenth century Veuve Clicquot (sp?) around. Bottle of Cristal?
>95 Krug Clos du Mensil? Perrier Jouet Belle Epoque Blanc de Blanc?
>Hopefully a Tete de Cuvee Champagne at the very least, Henriot?
>Taittinger? Pomery? Philipponnat Clos des Goissess?
>
>I once had some one once say much the same thing to me, but i was quite
>happy to receive a case of that lovely Spanish Cava, Freixenet, cordon
>negro brute.

It will be NM champagne/aka sparkling wine. Gruet champagne, to be
exact.
http://www.gruetwinery.com/

I am the guest bearing champagne.. Probably green chile too...

Christine
--
http://nightstirrings.blogspot.com

Wayne replied:

>> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will
>> be making this; she really likes it)
>>
>> Scallops Poached in Miso-Persimmon Broth
>>
>> Romaine-Mandarin Salad
>>
>> Seared Duck Breasts with Orange-Tea Sauce
>>
>> Kiwi Shortcake
>
> Are not having a vegetable(s) with the entrée?


Good catch! I guess it'll depend on what we see at the farmers' market.
Maybe carrots and parsnips with roasted pecans and a touch of honey and
Meyer lemon? I'm trying to be seasonal.

Bob

On Nov 28, 2:54*am, Christine Dabney <artis...@ix.netcom.com> wrote:
> On Sat, 28 Nov 2009 00:13:29 -0800, "Bob Terwilliger"
>
> <virtualgoth@die_spammer.biz> wrote:
> >Our guest (who's bringing the champagne) is something of a VIP; are there
> >any suggestions for improving the menu?
>
> >Bob
>
> Who says I am a VIP????? News to me..LOL.

In another post you wrote that you'd be brining green chile. That
would make you a VIP.
>
> Christine
> --http://nightstirrings.blogspot.com

--Bryan

"Christine Dabney" <artisan2@ix.netcom.com> wrote in message
news:1ds1h5tqvf4i2eu62v59jcg0cpqamnai8n@4ax.com...
> On Sat, 28 Nov 2009 01:21:12 -0800, "Mr. Joseph Littleshoes Esq."
> <jpstifel@isp.com> wrote:
>
>
>>Know what kind of Champagne? Im told there are still drinkable bottles
>>of nineteenth century Veuve Clicquot (sp?) around. Bottle of Cristal?
>>95 Krug Clos du Mensil? Perrier Jouet Belle Epoque Blanc de Blanc?
>>Hopefully a Tete de Cuvee Champagne at the very least, Henriot?
>>Taittinger? Pomery? Philipponnat Clos des Goissess?
>>
>>I once had some one once say much the same thing to me, but i was quite
>>happy to receive a case of that lovely Spanish Cava, Freixenet, cordon
>>negro brute.
>
> It will be NM champagne/aka sparkling wine. Gruet champagne, to be
> exact.
> http://www.gruetwinery.com/
>
> I am the guest bearing champagne.. Probably green chile too...
>
> Christine
> --
> http://nightstirrings.blogspot.com


Oh, If it's Chris.....something with Spam and a can of condensed soup.....
-ginny
(ducking and running as Chris digs out a can of something to throw in her
general direction, then cuss at me for making her unpack something).

"Bob Terwilliger" wrote

> I've been told to come up with a menu to accompany a bottle of good
> champagne, and I'll be cooking it a week from tonight. Here's the menu I'm
> planning:

> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
> making this; she really likes it)

> Our guest (who's bringing the champagne) is something of a VIP; are there
> any suggestions for improving the menu?

Yes, check first to see if the guest likes cilantro or if they think of it
as 'soap weed'. In a case like that, it doesnt matter how much 'you' like
cilantro or how well done the dish is. For those of us who have the wrong
genes, it tastes exactly like when someone doesnt rinse the dishes of the
soap and lingers up to an hour in every other dish you eat to try to clear
it.

If they are a cilantro = soap-weed, you just ruined the whole meal and the
champagne won't even be enjoyable ;-)

If you can't check or don't know, replace the first course with something
else or replace the cilantro with a compatible flavor (I'd suggest but have
no idea what it is supposed to taste like, all I get is pervasive
dishwashing liquid flavor)

"Christine Dabney" wrote

> I am the guest bearing champagne.. Probably green chile too...

Snicker, do you like Cilantro?

On Nov 28, 12:13 am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
wrote:
[snip]
> Our guest (who's bringing the champagne) is something of a VIP; are there
> any suggestions for improving the menu?
>
The menu is interesting as is, but since you ask, I'd make tea-smoked
duck instead of the seared duck breast. More substantial after the
seafood teasers.

And almost any other fruit would improve on kiwi -- but that's just a
personal bias. -aem

aem wrote on Sat, 28 Nov 2009 09:46:16 -0800 (PST):

> On Nov 28, 12:13 am, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
> [snip]
>> Our guest (who's bringing the champagne) is something of a
>> VIP; are there any suggestions for improving the menu?
>>
> The menu is interesting as is, but since you ask, I'd make
> tea-smoked duck instead of the seared duck breast. More
> substantial after the seafood teasers.

If I were you, I would enjoy the champagne as a before dinner drink and
perhaps have a dry white wine with dinner. I know that's what we did and
it came off rather well.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat, 28 Nov 2009 12:56:57 -0500, "James Silverton"
<not.jim.silverton@verizon.net> wrote:


>If I were you, I would enjoy the champagne as a before dinner drink and
>perhaps have a dry white wine with dinner. I know that's what we did and
>it came off rather well.

That's my usual use of champagne as well. Either as an aperitif, or as
an accompaniment to dessert.

In fact, when I told Lin I was bringing some champagne, that's what I
suggested, that she should tell Bob to make some appetizers/munchies
to go with it.

Salty things do go really well with a brut champagne. From what I
have read, the French really like it with potato chips....

Christine
--
http://nightstirrings.blogspot.com

Christine Dabney <artisan2@ix.netcom.com> wrote:

>It will be NM champagne/aka sparkling wine. Gruet champagne, to be
>exact.
>http://www.gruetwinery.com/

Gruet is pretty good, on the couple times I've had it.

The menu sounds pretty darn good. The two soy and miso seafood dishes
sound potentially a little oversalty, but you guys are careful so
I'm not worried about that. (I'd hesitate to pick them off
a restaurant menu for this reason.)

Steve

On Sat, 28 Nov 2009 00:13:29 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>I've been told to come up with a menu to accompany a bottle of good
>champagne, and I'll be cooking it a week from tonight. Here's the menu I'm
>planning:
>
>
>Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
>making this; she really likes it)
>
>Scallops Poached in Miso-Persimmon Broth
>
>Romaine-Mandarin Salad
>
>Seared Duck Breasts with Orange-Tea Sauce
>
>Kiwi Shortcake
>
>
>Our guest (who's bringing the champagne) is something of a VIP; are there
>any suggestions for improving the menu?

I *love* all-Champagne meals. Your menu is perfect, except for the
duck. Duck is great, but not with Champagne. I'd lean towards a good
farm chicken in cream and morrel sauce :-)

Nathalie in Switzerland

Nathalie Chiva wrote:
> On Sat, 28 Nov 2009 00:13:29 -0800, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
>
>>I've been told to come up with a menu to accompany a bottle of good
>>champagne, and I'll be cooking it a week from tonight. Here's the menu I'm
>>planning:
>>
>>
>>Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
>>making this; she really likes it)
>>
>>Scallops Poached in Miso-Persimmon Broth
>>
>>Romaine-Mandarin Salad
>>
>>Seared Duck Breasts with Orange-Tea Sauce
>>
>>Kiwi Shortcake
>>
>>
>>Our guest (who's bringing the champagne) is something of a VIP; are there
>>any suggestions for improving the menu?
>
>
> I *love* all-Champagne meals. Your menu is perfect, except for the
> duck. Duck is great, but not with Champagne. I'd lean towards a good
> farm chicken in cream and morrel sauce :-)
>
> Nathalie in Switzerland


Supremes de Volaille a l'Proust made with champagne grapes and a nice
suce a vin blanc.


--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Nathalie wrote:

>> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
>> making this; she really likes it)
>>
>> Scallops Poached in Miso-Persimmon Broth
>>
>> Romaine-Mandarin Salad
>>
>> Seared Duck Breasts with Orange-Tea Sauce
>>
>> Kiwi Shortcake
>>
>> Our guest (who's bringing the champagne) is something of a VIP; are there
>> any suggestions for improving the menu?
>
> I *love* all-Champagne meals. Your menu is perfect, except for the
> duck. Duck is great, but not with Champagne. I'd lean towards a good
> farm chicken in cream and morrel sauce :-)


I think by the time we get to the duck, the Champagne will be gone and
two-thirds of the diners will be downing Delilahs. :-)

Bob

On Thu, 3 Dec 2009 01:56:52 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:


>I think by the time we get to the duck, the Champagne will be gone and
>two-thirds of the diners will be downing Delilahs. :-)
>
>Bob

Naw..delilahs come before a meal. Not with a meal.

However, maybe we can find a good red wine to go with the rest of the
meal...

Christine