A Mid-summer Night Supper

– in celebration of Mom’s Birthday –

17 July 2010

Watermelon & chevre

Perrier Jouet Grand Brut Champagne, France

Crusted tuna crisps & wasabi cream

(more) Perrier Jouet Grand Brut Champagne, France

Heirloom tomato gazpacho

with Dijon mustard ice cream

La Vieille Ferme, Cotes du Ventoux Rose 2009, France

Artisanal spaghetti with garlic,

anchovies, white wine & parsley

La Joya Reserve, Viognier 2008, Chile

Cheese

Champfleury, Longueuil, Quebec

White stilton with mango & ginger, Somerset, England

Heritage 3-year-old cheddar, Winchester, Ontario

Smoked jarlsberg, Norway

Iced red berry souffle &

chocolate bonbons

Stratus Ice Wine 2007, Ontario

2) the watermelon and goat cheese … the cheese is mixed with bacon infused olive oil, bacon, shallots, parsley and tarragon

3) I deepfry the won ton wrappers; 4) fresh sushi grade tuna awaits it sesames 

5) we over did the tuna a little (need higher heat on the element) with watercrest, cucumber and radish salad with a peanut, sesame, ginger dressing and wasabi cream

6) yes, I made Dijon mustard ice cream;  7) with the KitchenAid – just cream, egg yolks and a lot of mustard

8) here I am preparing the heirloom tomatoes by skinning them; 9) red onion, cucumber, red pepper, cayenne and garlic

10) pulse and add in the tomatoes

11) done, heirloom tomato gazpacho with Dijon mustard ice cream … fabulous!

12) G made homemade seed crackers; 13) outstanding!

14) here’s the anchovy and caper pasta with our homemade spaghetti and Parmesan crisp

15 & 16)  the cheeses are prepared

17) my homemade raspberry sherbet; 18)  G kindly did the messy job of wrapping sherbet in hot chocolate (not an easy task!)

19) I prepare the red berry souffle; 20) which required an Italian meringue

 
21) bringing the sugar and water to 250 degrees for the magic to take place; 22) I had making desserts and Italian meringues … we actually had to make this not once, or twice but three times to get the blessed thing right!

23)  folding the berries into the meringue; 24) G tempers the chocolate … a necessary step to get glossy chocolate

25) I’m glad he’s doing this; 26) well done G … gorgeous chocolates with frozen sherbet inside

 
27) PERFECTION!
 

28) the souffle which was good but not spectacular; 28) served with the bonbon and hand-dipped strawberries