Menu: I wanted to share this amazing Fall Harvest Dinner Menu

R

richard-in-cincy

Well-known member
I received an invitation to this and this menu just blows me away. I haven't had any of it, nor do I have recipes, but I thought it was too wonderful not to share for ideas and inspiration:

Aperitif ~ Belleruche, Cotes du Rhone Blanc

1st Course ~ Domaine du Pre Semele, Sancerre

Butternut squash sage risotto with sautéed corn meal shrimp

2nd Course ~ Chanson, Bourgogne Pinot Noir

Duck terrine with red onion marmalade

3rd Course ~ Chateau La Hase, Bordeaux

Roasted thyme crusted rack of lamb with gruyere potato gratin

4th Course ~ M. Chapoutier, Banyuls

Chocolate lava cake with chocolate sauce and caramel

 
I will be within 185 miles of Cincinnati in about a week. I could change some plans. smileys/smile.gif

 
Yum, sounds good (except I've never had lamb). I've made gruyere potato gratin

before, but not often! Enjoy, if you go!!

 
5 glasses of wine? I'd be on the floor ;o) I'd like the recipe for the Red Onion Marmalade

if you happen to get it though.

 
Don't know if this qualifies as a "marmalade" (no citrus) but I'll bet it's durned close:

Red Onion Jam
(Southern living July 2010)

4 cups thinly sliced RED ONIONS
1 tsp OLIVE OIL
¼ cup SUGAR
¼ cup RED WINE VINEGAR
¾ tsp chopped FRESH THYME

Sauté onions in hot oil in a large nonstick skillet over medium-high heat 10 minutes. Reduce heat to low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Keep warm or cool and place in a jar and put in the refrigerator for future use.

 
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