7th Dinner Club Meeting – “Romantic”

February 2004

This was a really fun dinner!  How could it be anything else considering we started with champagne and caviar?  The framboise added a pink tint to the champagne – perfect for the "Romantic" theme.  M cut the toast points into heart shapes, topped the toast and the blinis with crème fraiche and two types of caviar, salmon and sturgeon.  The dish was whimsical and colorful.  Caviar is one of those things that K is a little picky about – not that it has to be perfect but it’s not on the top of her list of things to eat – so a couple of us helped her out with her portion!

Then we moved on to the Crab Towers.  These are so elegant looking and although the prep is a little time consuming, it is all done ahead of time so that serving is a breeze.  I highly recommend these as an easy way to make an impressive looking and great tasting dish. 

The veal was wonderful!  Very rich and a little goes a long way.  Again, most of the prep can be done ahead of time, so that you just have to pop them in the oven while you are enjoying your appetizer and/or salad.  The rice tian was a great accompaniment as it foiled the richness of the veal. 

And then there was fondue for dessert!  K is a fondue queen, as her family has some holiday rituals involving fondue and she made us proud again tonight!  She served several varieties of fruit, along with the Poppy Seed Cake so you could tailor dessert to your own tastes. 

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