The first time we got together the theme was 'Spanish', and Caroline cooked a paella right in the hearth that was so beautiful it took my breath away.
This time Rebecca and Tom hosted and the theme was 'Canadian'. Each course ended up with a flavouring of maple: Apple Bacon Rumaki drizzled in Maple Syrup, Pacific salmon planked on maple, and maple pecan pie.
I brought the appetizer course and wanted to use quintessential Canadian ingredients, so thought I'd concocted a unique Canadian twist when I came up with Apple Bacon Rumaki drizzled in Maple Syrup. The recipe turned out to be online.
Icewine was the aperitif (Royal DeMaria Vidal Ice Wine 2008) I paired with tastings of Benedictin Bleu cheese, smoked lake trout, peppercorn pate, and maple syrup and ice wine jelly. The peppercorn pate won hands down for favourite pairing with the ice wine.
maple pecan pie. This was served alongside blueberries, strawberries and raspberries that were soaked in Drambuie. The berries were a tart contrast and the last bite at the table.
How fortunate to live in such a great country where we can pull together the ingredients for such a memorable feast!