It was a get together with friends for a dinner at the house. The evening started with appetizers and cheese plate. The appetizers consisted of Smoked Salmon on English Cucumber rings dressed with special horseradish sauce, red onion bits and splash of lime juice. This is a very easy appetizer to make and is very refreshing. Just make sure that the serving plate is very cold when served.
The cheese plate consisted of Old Amsterdam (my favorite), Goat Gouda, Berliner and Parmesan Reggiano. All served with rice crackers. The Old Amsterdam is a Gouda style cheese that is semi hard and it has intense nutty flavors.
And the famous cosmopolitan martinis by Phil Palley- As usual delicious and very easy to drink!
First Course-
Frisée Salad with Colossal Crab Cake-
The recipe is right on the 16 oz can and instead of wheat flour, I used rice flour. The lump crab meats are great on their own, however, with a little bit of seafood spices and mayonnaise at 400F oven until golden brown, they are even better. These can be found at Calvert Woodley in DC.
G.H. Mumm Champagne Brut- Reims, France-
Color- Golden yellow with hints of jade, the wine’s abundant bubbles, both fine and elegant, demonstrate the finesse of this champagne.
Nose- Aromas of lemon and grapefruit, combined with the richness of firm, fleshy fruits such as white peaches, apricots and tart apples bring freshness and liveliness to the wine. These are followed by hints of vanilla, enriched with caramel. Honeyed nuts also play their part.
Taste- The bubbles are rich on the palate, but never overpowering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth.
Here are the wine maker's notes:
Dominated by a backbone of top quality Pinot Noir, this flagship cuvée is an assemblage of up to 77 different vineyards with a high proportion of reserve wines of up to five different vintages to create a fresh, yet rich and complex champagne. All the great terroirs of the Champagne region are represented in the blend: the Montagne de Reims, Vallée de la Marne, Vallée de l'Ardes, Côte des Blancs, Sézannais, and Aube. Many of the wines behind the splendor of Cordon Rouge are sourced from Grands Crus and Premiers Crus within the Champagne region, classed at 90% to 100% on the Cru scale.
• 45% Pinot Noir provides structure, intensity and
power,
• 25% Pinot Meunier gives a fruity bouquet, liveliness and a rounded feel,
• 30% Chardonnay complements the whole with finesse and elegance.
Main Course-
Pallela with Saffron- This traditional Spanish dish is one of my favorites. What was so special about tonight's Pallea that Alinda used Lobster bisque instead of fish stock. The rice was to die for! And the flavor of the lobster was complemented by the 2007 Chardonnay!
2007 Ferrari Carano Chardonnay Reserve- The color is deep clear yellow, the nose is honey roasted vanilla with a hint of oak, on the palate, this wine is delicious and buttery. Great marriage with the pallela. Here are the wine maker's notes:Each individual lot for this wine is whole cluster pressed and then cold settled for two days in stainless steel tanks before moving to barrels for fermentation. The wine completes 95 percent malolactic fermentation and is sur lie aged in French oak barrels and stirred every two weeks for nine months until blending in June. Then the blended wine is aged an additional six months in neutral French oak until bottling.
Appellation: 92% Napa Valley Carneros, 8% Alexander Valley
Blend: 100% Chardonnay
Cooperage: 49% new French oak, 51% older French oak
And plenty of water- The San Pellegrino is a satisfying sparkling mineral water that no dinner table should be without!
Dessert-
Chocolate Mousse with Cream Anglaise- Intense chocolate flavors of the mousse blend well with the Carmel sauce. The sauce is not thick, yet it works well with this dish. Everyone loved this dessert.
Campbells NV Rutherglen Muscat served at 38 Deg F! Another one of my favorite wines. The color is clear golden brown, the nose is prunes, plum and raisins, on the palate, this big body wine is sweet and fabulous that works well with the chocolate mousse. Here is what Wine Spectator says: Sweet and spicy, this sneaks up on you, starting off with pretty brown sugar notes and adding layers of spice, prune, raisin and fig that linger on the extra-long finish. Not at all harsh. Drink now.
After Dinner-
Single Malt and Cigars-
Chef du Cuisine- Alinda and Karim Iman
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