We’ve been a bit…well, a lot blah over the loss of our four-footed child. Honestly, it’s been difficult to get out of bed. However, a friend called and wanted to do Sunday Supper. I found this a way to shift my focus, prepare a good meal and we even celebrated the Lunar New Year, a bit.
The centerpiece (removed for dinner, of course) was a surprise from two friends. Bucky Farnor sent us the Three-Tiered Stem Stand from Pottery Barn and Carrie and Sam Muldavin brought us sympathy flowers. I added some fresh oranges and chartreuse bead garland and well…that should cheer anybody up. Yes, it’s a little big for a four-top but you know “if it ain’t touching the ceiling…it ain’t divine” (slogan from a flower shop in Jackson, MS). The stand, enchantment lilies, tulips and oranges in concert certainly help us remember our sweet boy and add cheer to our Sunday Supper.
Unfortunately, I haven’t got the timing down of presenting dishes and photographing them. You’ll just have to hear about the “starter”. We had a champagne cocktail of Fresh Orange Juice, Cranberry Infused Vodka (a Christmas gift from friends Delia and Robert) and Minced Ginger topped off with Proseco. To nibble I did a pan-seared duck breast that was the centerpiece of a make-your-own platter with Rice Crackers, Hoisin Sauce, Sriracha, Glaceed Apricots and Blue Cheese…a bit of everything stacked on the cracker…and the platter was quickly emptied.
Salad is not really a Chinese thing. So I did an Asian inspired salad. All the ingredients are often found in Chinese dishes but not combined in a salad. I boiled a 3 pound lobster for three minutes and quickly put it in an ice bath. After removing the lobster meat from the shell I marinated it in lime juice, lime zest, fresh cilantro, salt and pepper. I made a slaw of shredded cabbage, micro greens, thinly sliced piqullo peppers, quartered baby heirloom tomatoes, chopped scallions, chopped cashews and almonds and a sesame vinaigrette. For added texture I made eggplant croutons by breading cubes of eggplant with flour and panko and deep-frying them. I drizzled Asian Remoulade over the eggplant adding Sriracha, Ginger and Saffron to my traditional remoulade.
For the entrée I turned to Food & Wine. I get their weekly newsletter and find wonderful opportunities every week. While I seldom follow a recipe I did this time because Asian flavors are often tricky. We had Osso Buco With Asian Flavors submitted by Jean-Georges. That was served over Coconut Jasmine Rice…really easy and perfect with the veal. For a side we had Grilled Bok Choy with Braised Mushrooms…you’ll never guess the secret ingredient…Whiskey…delicious!!! I even flambeed the sauce to burn away the alcohol.
Again, dessert not such a big deal in China. Fruit, a dry cake, maybe a small custard but they prefer to eat big and have after dinner drinks while singing karaoke. However, we topped the meal off classically American with Milk and Cookies. I did Jacques Torres Chocolate Chip Cookies with a flute of Iced Milk. I made the mixture as if I were making homemade ice cream, poured it in a glass flute and put it in the freezer. When I served the entrée I removed the flutes from the freezer and it was a perfect iced milk when it came time for dessert.