Sadly the middle attempt looked a little better than the first and third, but hopefully our guests will be so blotto by dessert it won’t matter all that much.
Recipe here, and the improvements I made last time were definitely worth repeating – ie make a vanilla mascarpone and rather than glazing the tarte with apricot jam, slightly reduce the spicy red wine used to poach the pears, and paint that on with a pastry brush.
It’s one of the last weekends before term begins, so we are having a little soirée and I’ve gone completely over the top with the food.
- Peach Kir royale on arrival
- Canapés – roasted tomato tartlets and fig and goats cheese mini-croissants (*)
- Chicken liver mousse topped with parsley jelly with home made bread
- Pulled pork with mustard mash and green veg (*)
- Pear and chocolate tarte
- Coffee with home-made after dinner mints, earl grey truffles
In a sign of how badly behind with my reading I am, the starred recipes are inspired by September Olive magazine. That’s September, 2010.
The earl grey truffles are recovered from the hateful ganache made to top the awful cake I made last weekend that no-body apart from me would eat. Half of it went into work with P and has been eaten by his colleagues, and I ate the other half myself.
Cooking for dinner parties is so much more fun a) without a camera crew and b) when you can spread it out over several days.
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