My occasional wanders elsewhere notwithstanding, this is a food blog, and I can hardly imagine having blogged for so long and not blogging my own wedding feast. Below was our menu:
Amuses Bouches (during cocktails)
Crispy Parmesan Basket with Soft Goat Cheese and Fresh Herbs
Smoked Trout in a Cucumber Cup
Crab Cakes with Apricot and Ginger Chutney
Chicken and Fig Brochette
Lamb and Yogurt Salad in Baby Iceberg Cup
Lamb Tajine Cigar with Vadouvan Yogurt
Miniature Sausages in a Puff Pastry with Mustard (for the Children) (ed: children. Yeah, right. I'm still clearing puff pastry off my mouth).
Appetizer
Louisiana Shrimp with Légumes Confits au Basilic Shaved Fennel and an Heirloom Tomato Vinaigrette
Main Course
Baked Red Snapper Tajine
Potato, Tomato and Green Pepper
Chickpea Panisse
or
Roasted Rib Eye
Potato, Tomato and Green Pepper
Chickpea Panisse
Pre-Dessert
Sake Glazed Plums, Almond Biscuit, Orange Mousse, Mirabelle Sorbet
Wedding Cake
Opera Wedding Cake
10/14/2009
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3 comments:
Congratulations! How does one make sake-glazed plums?
Thanks, PG! I would guess you cook them in a flavored liquid and let them glaze as it cools, but I don't really.
I don't really know, I meant.
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