Comments on: Holiday Menus and Place Cards…

By: sha

sha — Sun, 10 Dec 2006 21:24:41 +0000

oh my I am staying here in Italy cooking for a multi ethic crew at this stage am still racking my brains
thing is we are at a ship yard not particularly a good place look for fresh products but will go in vain to France to get duck and turkey.

I once used mistletoe to decorate the table and use as place cards.

Fresh figs not in season anymore MM but I can gladly send you tons of dried ones!!!!

By: Marketman

Marketman — Thu, 07 Dec 2006 09:12:38 +0000

I bought these glass balls at a bazaar several years back. I also sourc glass ornaments from a company called Liman enterprises, in Cubao, literally in a hole in the wall… They have a stall at Mega Mall near the ice skating rink…but those balls are usually to order. Alternatively, you might want to get cheap but deent looking glasses at Landmark or Quiapo and do the same. The transfer letters are only PHP10 per sheet and can do at least 10-12 normal names. So it’s the glass or ball that will cost you…

By: janet

janet — Thu, 07 Dec 2006 08:46:46 +0000

hi MM,

i liked the idea of glass balls as place cards. where can i buy the materials for that? i’m part of the organizing committee of our xmas party and i’ll like to do the same. thanks in advance! :)

By: Marketman

Marketman — Tue, 05 Dec 2006 23:25:15 +0000

trish, yes I pickled my own asparagus. They were lightly blanched then soaked in a vinegar and spice solution. I wasn’t terribly happy with the outcome, they turned a little olivey green dead looking thought they were tart and a good counterpoint to the foie. I cannot recall the exact chocolate desserts, but most likely they included a mousse, chocolate creme brulee, chocolate tart or chocolate cookies. I just used seeless red grapes for the tart…it also had a concord grape jelly and lots of port glaze that was brilliant. Excellent served with a triple cream cheese, or with whipped cream. Shhhh, no I didn’t make the hazelnut ice cream, I bought it from a restaurant source. Ash baked potatoes are literally meant to be baked int he hot embers/ashes of a fireplace but a barbecue works. Frankly these can burn unevenly so doing potatoes in the oven naked (no foil) works just as good, then you half them, scoop out the potatoes and mix them with the smoked salmon, sour cream and chives and return them to the half-shell. Yes we had wine for most major courses but friends are the ones who usually do the wine, I am not a big wine afficionado. Suffice it to say the wines were superb, we have a serious wine enthusiast as a frequent guest and another couple whose family own a vineyard in Bordeaux…

By: trishlovesbread

trishlovesbread — Tue, 05 Dec 2006 23:12:21 +0000

P.S. If your current menu can accomodate one more thing, please make it brioche dinner rolls! I just used your ensaimada recipe (minus corn oil and half the sugar) to make dinner rolls–excellent with turkey!