I sure did too much thinking about this one:
Soup: Spinach and Clam, Leek & Potato with Stilton
Salad: Joanie's Mango & Shrimp
Dessert: My favourite section and hence such a challenge. This was the toughest one but there is an old recipe in my Jr. High School Home Economics cookbook that has been revived so many times recently by chefs and made to look so elegant without changing anything. It's a tart lemon sponge pudding with a chiffon layer on top and lemon curd on the bottom. I make it, I eat it. I make it in individual souffle dishes and it's elegant. I still eat it.
Duck: Duck Breast with Maple Blackberry Sauce
Beef: Tuscan style steak with Arugula and Parmesan
Pork: Slow-cooked pork loin in milk and Hoisin-baked Pork Ribs
Lamb: Onions stuffed with lamb and apricots
Cheese: Chevre pie with fennel and leeks
Hors d'oeuvre: Caviar pie (the one people hover over, oinking all the way)
Soup: Spinach and Clam, Leek & Potato with Stilton
Salad: Joanie's Mango & Shrimp
Dessert: My favourite section and hence such a challenge. This was the toughest one but there is an old recipe in my Jr. High School Home Economics cookbook that has been revived so many times recently by chefs and made to look so elegant without changing anything. It's a tart lemon sponge pudding with a chiffon layer on top and lemon curd on the bottom. I make it, I eat it. I make it in individual souffle dishes and it's elegant. I still eat it.
Duck: Duck Breast with Maple Blackberry Sauce
Beef: Tuscan style steak with Arugula and Parmesan
Pork: Slow-cooked pork loin in milk and Hoisin-baked Pork Ribs
Lamb: Onions stuffed with lamb and apricots
Cheese: Chevre pie with fennel and leeks
Hors d'oeuvre: Caviar pie (the one people hover over, oinking all the way)