Poppinfresh
Senior Cook
- Joined
- Mar 8, 2006
- Messages
- 496
The objective: A full menu featuring fall fruits (apples, pears, quince). Kind of a poor man's Iron Chef thing I do with some buddies every now and again.
The eventual menu:
-Crusty Bread with Membrillo and Manchego
-Chilled Creamy Pear Soup
-Lamb Tenderloin with Pear Brandy Sauce, Braised Red Cabbage with Apple, and Poached Lady Apples
-Apple-Quince-Cherry Galettes
-A drink with no name
-Pequipple Sauce
Appetizer was simple. I just prepared crusty bread with membrillo (quince paste) and slivers of 2 year aged manchego cheese:
And finished:
And on to the main course. Start with:
2 cups white wine
2 cups water
1/2 tsp salt
2 1/2 cups sugar
1/4 cup apple vinegar
Allspice
Thyme
Cinnamon sticks
And of course the lady apples.
Toss it all into a pot and simmer for 40 minutes
While that's going, time to start getting the dough ready for the galettes. Start with 1/2c crushed and toasted walnuts:
Mixed with 1/4 tsp salt, 3 cups flour, 1/4 cup sucanat or brown sugar, 1/4 tsp pepper, 3/4 cup canola oil, and 1/2 cup milk...toss it in the fridge to chill/rise.
Continued...
The eventual menu:
-Crusty Bread with Membrillo and Manchego
-Chilled Creamy Pear Soup
-Lamb Tenderloin with Pear Brandy Sauce, Braised Red Cabbage with Apple, and Poached Lady Apples
-Apple-Quince-Cherry Galettes
-A drink with no name
-Pequipple Sauce
Appetizer was simple. I just prepared crusty bread with membrillo (quince paste) and slivers of 2 year aged manchego cheese:
And finished:
And on to the main course. Start with:
2 cups white wine
2 cups water
1/2 tsp salt
2 1/2 cups sugar
1/4 cup apple vinegar
Allspice
Thyme
Cinnamon sticks
And of course the lady apples.
Toss it all into a pot and simmer for 40 minutes
While that's going, time to start getting the dough ready for the galettes. Start with 1/2c crushed and toasted walnuts:
Mixed with 1/4 tsp salt, 3 cups flour, 1/4 cup sucanat or brown sugar, 1/4 tsp pepper, 3/4 cup canola oil, and 1/2 cup milk...toss it in the fridge to chill/rise.
Continued...