What’s the best way to determine if your dinner party was a success? Emtpy bottles of wine, empty plates, happy guest and no leftovers? In that case last nights dinner party at my mom’s was a huge success.
My mom and her friends have a dinner party every couple of months, every time someone else hosts and cooks. This time it was my moms turn and because she knows how much I enjoy cooking and baking, she asked me to plan and cook the menu for her dinner party.
When I made Michel Rostangs Double Chocolate Mousse Cake from Dorie Greenspans book Around my French Table a while ago, we immediately knew we had found our dessert and we decided to plan the rest of our menu from the same book. Last minute we decided to add a Scroppino (or Sgroppino) after the main course and dessert to cleanse the palate for dessert.
At the end of this post you will find the recipe for the Scroppino.
As for the other recipes: if you love the look of the dishes, go and buy Around My French Table! I’m sure you will enjoy it!
Fresh Tuna, Mozzarella and Basil Pizza (pages 166 – 167)
Making this dish was taking a risk, as one of the guests doesn’t like fish. However since tuna doesn’t taste that fishy we decided it would be worth the risk and it turned out to be a good decision: everyone loved it!
Hachis Parmentier (pages 257 – 259)
Instead of making one huge dish, we made 5 individual portions that went into the oven for 20 minutes: the cheese was goldenbrown, this was perfection! Everyone around the table was focused on eating it, the dining room went quiet!
Spiced Butter-Glazed Carrots (page 335)
Oh my gosh, now this will be my go-to recipe to prepare carrots! I live how the ginger adds some sweetness to the carrots and how the characteristic flavour of the cardamom is just right.
Scroppino (recipe below)
A little bit tangy, a bit sweet and a bit boozy. What’s not to like?
Michel Rostang´s Double Chocolate Mousse Cake (pages 446-447)
This was served with a dollop of whipped cream, a scoop of strawberry sorbet ice cream on a white chocolate disk and some strawberry coulis.
Appetizer, starter and main course were served with a French wine, brought by a friend: Cabernet-Sauvignon (2008) from Domaine de Mont-Auriol. The label says: ‘Domaine de Mont Auriol is a family property for centuries, it takes it name from one of its highest hills that overlooks the beautiful vineyards situated just a few kilometres from the Mediterranean Sea. Due to its proximity to the sea, Domaine de Mont-Auriol is blessed with fertile soil that is favoured by cool and breezy summer evenings which contribute to produce elegant fruit forward wines that will accompany your most pleasurable moments and every day fare.’
Dessert was served with a Chilean wine, bought by me: Tarapacá Terroir Late Harvest (2008) from Viña Tarapacá. The label says: ‘The Isla Maipo region is located 40 km from the Pacific Ocean, and its main geographic influences are the Naipo River, which created its alluvial clay loam soils, and the proximity of the Pacific Ocean, which provudes cool afternoon breezes. Selected lots of Late Harvest Gewürztraminer and Sauvignon Blanc are harvested late in May, this concentrates the sugars and flavors to give us the intense and luscious ripe apricot flavors of the Tarapacá Late Harvest wine.’
Both wines were bought at Wijnkoperij Bartels, where I always buy my wines. The owners are so knowledgeable: they give the best advice on which wine you can best serve with what dish!
4 to 6 servings
200 grams lemon sorbet ice cream
2 dl wodka
2 dl prosecco (or other sparkling white wine)
Mix the lemon sorbet ice cream with the wodka and prosecco: this can be done by hand, mixer or blender.
Divide over 4 to 6 (cold) glazes.