Last minute get-together and overnight stay at a friend's beautiful new house in the countryside to celebrate the passage into the New Year of 2014, the Reveillon or as we also say here the "Entering", Entrada.
We were four couples altogether.
Hubby and I did the cooking for the ceia at our home in the afternoon. Translation of ceia: supper, but with a suggestion of a feast to it, as it indeed was!
We started a bit late as had lunch with Son³, BelleFille³ and Herr Baby — Playing with The Baby is Very Important Work and needs time and attention!
We only got started with the cooking on about four o'clock and went right up the time we left at eight thirty (with a little time out for quick bath, packing and party clothes).
Menu Reveillon 2013
Hors d'Ouvres
Plat Principal
The next day, after a leisurely breakfast that I just love, we were to be treated to Bacaulhau a Portuguesa to be made by the husband of one the couples, but there was so much left over from The Feast, that we just served it again for a very late lunch.
As we get older, although we do appreciate food more, we do eat less of it, and a good thing too!
The bacalhau has been set up for another dinner party, a legitimate excuse for more conviviality!
Good friends, beautiful surroundings, good food — an excellent "entrada" to the New Year.
Hors d'Ouvres
Hubby made several*, as he greatly enjoys inventing new combinations.
Kürbiskernöl is a special pumpkin seed oil traditional to the Steiermark region of Austria. It has a dry, nutty flavor and is a surprising dark green color; it’s also great fun to pronounce!
Kürbiskernöl is a special pumpkin seed oil traditional to the Steiermark region of Austria. It has a dry, nutty flavor and is a surprising dark green color; it’s also great fun to pronounce!
* Tomato, fresh mushroom, hearts of palm drizzled with Kürbiskernöl
* Dried apricots, softened in port wine and filled with cream & bleu cheese, garnished with nasturtium flowers
* Carpaccio with capers, grana cheese, and seasoned olive oil
* Parma ham, mini Italian tomatoes
* Cheese plate: bleu, camembert, brie... and cherries
Assorted breads – black olive and plain ciabatta, French baguette
Dried fruit
Nuts
Nuts
Fruit
Entrée
For the entrée Hubby made again his delicious
Smoked Surubim* Crêpes with Wasabi and Dill Cream Au Gratin
Plat Principal
I made my
Filet Mignon à la Moutarde aux Herbes de Provence
and Deglacê Cream Sauce
served with the Hostess’s Fluffy Rice
Filet Mignon à la Moutarde aux Herbes de Provence
and Deglacê Cream Sauce
served with the Hostess’s Fluffy Rice
Dessert
Apfelstrudel with Vanilla Ice Cream
Repeat performance — onto a delicious yummy good thing here!
The next day, after a leisurely breakfast that I just love, we were to be treated to Bacaulhau a Portuguesa to be made by the husband of one the couples, but there was so much left over from The Feast, that we just served it again for a very late lunch.
As we get older, although we do appreciate food more, we do eat less of it, and a good thing too!
The bacalhau has been set up for another dinner party, a legitimate excuse for more conviviality!
Good friends, beautiful surroundings, good food — an excellent "entrada" to the New Year.
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