On the 11th of November, our little group of foodies met again. This time, we didn't only have home cooks/bakers around the table, but also a few testers (we were eight) who came to eat our creations (we always have so much food that we desperately need mouths to feed; people whose aim is to indulge with us)!
Regarding the season at that moment, we decided that the theme would be related to autumn/fall. With such a vast and interesting subject, it was impossible for our imagination to fail...
Kiriel (Australia) at "The Papillon Pantry" made a "Lobster Scented Potato Velouté" (see recipe) which was served in tiny porcelaine casseroles. Very cute! We ate it as an amuse-bouche and let me tell you that it was really wonderful and delicate tasting! The lobster oil came directly from Australia and added a really special tinge to the whole dish.
As main course, she prepared "Port & Fig Duck". That duck breast was very tasty and pleasing. The sweetness of the sauce was very pleasant and the combination of the dried figs with Port wine was amazing...
For dessert, Kiriel delighted us all with her "Pavlovas With Spiced Clementine Sauce, Macadamia Nuts And Cream" (see recipe). The leatherwood honey from Tasmania that she used for the sauce was also imported from Australia and it gave a gorgeous dimension to this ambrosial treat. I've never tasted a variety of honey like that. It tasted ever so gorgeous and was heavenly aromatic... Definitely a hammer!
Mike (Malaysia) made a starter which was marvelously exotic. His "Shrimp Sambar On Bread" was well-balanced flavor-wise and harmoniously spicy. Fusion food at it's best!
Corinne (Switzerland), our new member and friend, brought a delicious "Pumpkin Salad" as a side dish. It was made with a hazelnut oil, vinegar and roasted sesame seeds vinaigrette. Exquisite!
As main course, she delected us with her "Spicy Lamb Casserole" which was gently aromatised with fresh coriander and cinnamon. She also made some excellent "Chocolate Chip Muffins". Yummy!
I - Rosa (Switzerland) - brought a main dish which I particularly enjoy eating when October's around... I served my "Greek Pork Stew With Quinces" (see recipe) with a homemade "Wheat And Rye Sourdough Baguette" (The King Arthur Flour) which contained anise seeds, caraway seeds and ground cardamom. It matched the stew pretty well.
I also made an extremely hearty cream cheese-ladden "Pumpkin Cheesecake" (see recipe) which was accompanied by a "Cranberry Coulis". Mind-blowing!
As usual, our "Dinner Party" was a real success! We ate really well and tasted to so much good food. It was an unforgettable experience and I'm looking forwards to our next get together!
Our next rendez-vous is planned for December the 9th. The theme will be "Afternoon Tea", so I hope you'll stay tuned!