Valentines Day

Discussion in 'Professional Catering' started by shroomgirl, Jan 30, 2001.

  1. shroomgirl

    shroomgirl

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    OK guys I had a call today from someone who wants alot of RED at dinner.....ideas...
    small(10) sit down dinner party.
    This is what I threw together:
    Tomato Bisque with basil twists
    Red pepper stuffed with garlic herb cheese and a basalmic drizzle
    Chicken stuffed with smoked mozz and proscuitto marinara
    pasta alfredo
    Broccolini with lemon
    Strawberry tart with nut crust and Grand Marnier Chantilly

    or
    non red but I like
    Pate with currants, grand marnier served with apple slices and croutons

    Heart of Palm with shrimp with a Thousand Island dressing on baby greens...(haven't done that in years)

    Veal Blanquette with carrots, pearl onions, haricot verte

    bagette/plugra
    Chocolate mousse in a chocolate shell
     
  2. momoreg

    momoreg

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    My favorite shade of red is redcurrant puree. You could use it as a sauce, or use it to flavor a mousse, bavarian, fool, cheesecake, whatever. It's just a gorgeous color!

    I sometimes bake flower petals into white tuiles, and they do retain their color. This is something I think I invented, let me know if you've seen it elsewhere.

    And this one I told capechef about. It is one of the coolest desserts I've see. It was at the Park Avenue Cafe (Dan Budd pastry chef). It was a chocolate cake, with red fruit leather. The cake was a cylinder, and the leather was rolled up into a cylinder, placed on top of the cake, with a candle in the center, glowing through the red of the leather. It was amazing. Great for a small party, and really festive for Valentines, with the flame!!
     
  3. cape chef

    cape chef

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    Blood orange mousse in a passion fruit cup with a pomegranate sauce. Just pulled that out of my derriere [​IMG]. warm lobster medallions with roast lobster butter and coral sauce?
    Maybe over squid ink pasta for dramatics.
    Momoregs leather production served with cherry/raspberry sorbet in a lace Florentine cookie cup (leather and lace)Yum
    cc
     
  4. shroomgirl

    shroomgirl

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    lol you are hilarious!!!who says there is no humor in food. MOMO the flower petal is too coool...nope don't think I've seen it before.
    I thought of lobster americane(it ws James'Beard book)
    morel bisque with tarragon heart crisps
    Asparagus with goat cheese souffle
    the lobster
    bagette
    chocolate puff with chambord chantilly and organic berries.

    HMMMMM leather and lace
    whips of string cheese with a suggestion of pomagranite dressing...on a soft bed of greens with a beeting heart

    Satiny smooth heart of artichoke soup with
    cupids herb arrows

    YOUR TURN



    [This message has been edited by shroomgirl (edited 01-30-2001).]
     
  5. cape chef

    cape chef

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    How about warm mini beet and goat cheese tartlets?
    or peppered camembert and raspberry filo purses?
    Or Stem strawberries hollowed out and piped with strawberry marscapone and dipped in chocolate.
    Or heart shaped tuna carpaccio canapes with horseradish sauce and chive oil drizzle.
    Ok who's next [​IMG]
    cc
     
  6. cape chef

    cape chef

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    Hey Nella,

    sounds good to me!!
    I would eat every morsel [​IMG]
    cc

    [This message has been edited by cape chef (edited 01-30-2001).]
     
  7. momoreg

    momoreg

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    For an HD, a hollowed out radish, filled with blue cheese and frisee.
     
  8. shroomgirl

    shroomgirl

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    Radichio rolled around pancetta adn parmesan bread crumbs lightly sauteed...think it would turn brown?

    I really like that mascarpone with strawberries in choc....guess their shelf life is negliable.
    ...truffle oil sexy not red....hmmmm
    How about a ligonberry sauce with duck breast?

    OYSTERS anyone??????


    [This message has been edited by shroomgirl (edited 01-30-2001).]
     
  9. cape chef

    cape chef

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    shroomgirl, maybe dip the radicchio concoction in a light egg batter.It would definitely turn on you when heat is applied.
    The berries you need to make the same day except for the stuffing
    cc
     
  10. cape chef

    cape chef

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    how about pink scallops from the puget sound napped with a beurre rouge
    cc

    [This message has been edited by cape chef (edited 01-31-2001).]
     
  11. shroomgirl

    shroomgirl

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    Very Good Mark!!! Welcome to the fun.
    Didn't dawn on me to use new potatoes....duh. how about the old

    New potatoes with sour cream adn caviar as a passed hdo.
    Possibly a decent red caviar?

    Beet soup....Borscht with a creme fraiche heart and dillweed heart biscuits.

    oh I like this game.
     
  12. shroomgirl

    shroomgirl

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    No comprend~ I got the buerre rouge but I don't understand the pink scallop JOKE???

    Sensual descriptions help sell a dish.....don't get down and dirty but let the wit come forth.
     
  13. cape chef

    cape chef

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    shroomgirl
    the Puget sound is in the Seattle area.
    It is famous for pink shell Bay scallops
    They are very nice soft pink shell
    cc
     
  14. shroomgirl

    shroomgirl

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    Welcome Nutritionpost! Thanks for the post.

    Well I ended up with

    Cold puree of beet soup with creme fraise (heart if it is thick enough) and dillweed hear biscuits

    Cornish game hens with ligonberry sauce
    Wild rice
    Cream spinach in a radicchio cup
    rolls butter hearts

    Raspberry tart (organic) with a grand Marnier chantilly cream and almond crust

    It's ok I would have chosen a differen entree plate but hey it's what they wanted.

    I also got a Mardi Gras sit down for 10...

    Gumbo
    shrimp and heart of palm remoulade
    trout with crab and almonds in a lemon brown butter
    spinach and artichokes
    Baby potatoes
    Crepes Fritzgerald....orange cream cheese filled with strawberry sauce

    So that's what I'm doing but I'd still like to bounce Ideas off you guys.
     
  15. davewarne

    davewarne

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    momoreg
    What is red fruit leather?

    New one to me

    David
     
  16. momoreg

    momoreg

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    Like a fruit roll-up. Fruit puree w/ 10% sugar. cook down to a thick sauce, spread on silpat, thin but not transparent, and dehydrate in a low oven 200 degrees, for about 2 hours. You can do wild stuff with it, and combine colors and flavors.