Thanks for all the help on this. I took AndreainDC's advice for the puff pastry. I sprinkled it with lime sugar and chopped macadamia nuts. It puffed more than I wanted so I just used the tops sugared and nutted, topped with the coconut ice cream and pineapple sorbet bombe and sprinkled with toasted coconut. One of our guests, a very prim and proper older woman was licking the plate!
The menu that night started with wickedly dry Bombay Sapphire martinis and baked brie with homemade peach chutney and toasted almond slices.
Duck Breasts with a Port and Raspberry sauce
Wild and Jasmine Basmati Rice with Wild Mushrooms
Braised Cabbage by Curious (with a touch of balsamic vinegar at the end)
This was a farwell dinner for a friend moving to Portland, Oregon so we served an unfiltered 2002 Pinot Noir from Witness Tree Vineyard in Willamette Valley in Oregon.
The menu that night started with wickedly dry Bombay Sapphire martinis and baked brie with homemade peach chutney and toasted almond slices.
Duck Breasts with a Port and Raspberry sauce
Wild and Jasmine Basmati Rice with Wild Mushrooms
Braised Cabbage by Curious (with a touch of balsamic vinegar at the end)
This was a farwell dinner for a friend moving to Portland, Oregon so we served an unfiltered 2002 Pinot Noir from Witness Tree Vineyard in Willamette Valley in Oregon.