Foodie fest on New Year's Eve! This time, with a seafood theme.
Maureen, Dick, Rob and I went to Caroline's and Jim's. Their extensive reno complete, with the house built around a dream kitchen.
Maureen offered crab cakes with a sweet remoulade and I poached pears with saffron syrup, but otherwise it was Caroline's culinary skills that orchestrated the feast.
- Crab Cakes with Sweet Remoulade
- Beausoleils Oyster from Miramichi Bay, New Brunswick, drizzled with Old Pultney whisky
- Appetizer of Scallop Mousseline with Lemon Caper Sauce
- Salad of beets, blood orange, fennel and pea shoots
- Main of Lobster with Warm Aioli Sauce, paired with champagne
- Poached Pears with saffron syrup and Palmier cookies
Each course beautifully arranged, and a variety of textures and tastes. We enjoyed more than four hours at the table, one course flowing into the next.
The crab cakes, crunchy on the outside and smooth inside.
Beausoleils, small oysters packed with flavour, with the Old Pultney single malt drizzled on the oyster to intensify the taste and mouthfeel.
Scallop mousseline melted in our mouths and revealed layers of flavour. Not something you want to eat too quickly, but savour with each spoonful.
The main course was definitely the main event. Everyone helped remove the lobsters from their temporary cardboard homes and then Jimmy cooked them outside in a large boiling pot that billowed steam into the darkness. The elegant table was covered in newspaper so we could dig in at our individual places settings. It was unbelievably satisfying to crack the shells away to get at the tasty bits inside. Our savage behaviour and occasional grunts a contrast to the crystal so delicately sparkling with champagne bubbles.
The pears poached for more than 2 hours with saffron, vanilla bean and cardamon while the courses progressed. The warm soft texture contrasted with the cool yoghurt and crunchy palmiers. Pomegranate seeds brought colour to the plate.
Before we knew it, midnight was chiming. We chose the song Hallelujah to sing in the new year. So much fun we had to do it more than once, so started with Leonard and finished with kay D.
This was our 18th get together! More to come...
March 2016, Spanish Tapas
December 31, 2015, Chinese for New Years
November 2015, Aloha
April 2015, Foodie Fete
March 2014, Foodie Feast High in the Sky
February 2014, Viva Vino Italiano
Dec 31 2013, Tis the Season