For me it began quite early today, as there was a ridiculous amount of prep work to do.

[ profile] senatorhatty decided we should throw a fondue party. But 'we' he meant me, because he was due to arrive at 8:15 this evening returning from his vacation. But it seemed like a really good idea to me, so I volunteered to go through with it. [ profile] esmerel, [ profile] wildpaletz, [ profile] jendavis77, [ profile] redhound, and [ profile] strider attended.

So as I occasionally do, I decided to completely overdo it.

I was a little quiet about it because a fondue party cannot really support a large number of people--we invited a total of 10 and ended up with 7. I had as much as I could prepped ahead of time so I could spend time eating as opposed to cooking and serving, so by the time we got to the party only the fondue needed to be put together in a pot and made ready, and then the same with the chocolate.

Course #1
Each guest got a choice of spinach or spring mix salad. Each salad came equipped with shredded mozarella, shredded carrot, cucumber sticks, half of a hard-boiled egg (sliced), brocolli florets, 2 little chef rolls (roast beef, turkey, ham and swiss rolled together). Several dressings, of course, though I failed to have Italian available.
Course #2
3 different cheese fondues. Basic 3 cheese swiss fondue, black forest mushroom fondue, and french gruyere with onion. Dipping choices: 3 kinds of bread, carrots, brocolli, apples, tomatoes and little dill pickles.
Course #3
The piece d'resistance. An electric griddle (which is cheaper and more effective than a swiss grill) and 4 kinds of meat: alligator tail, ostrich fan, wild boar shoulder and filet mignon. Sauces: K.C. BBQ, pesto mayonnaise, chipotle mayonnaise, asian style orange, spicy peanut, hot sweet mustard, ginger-soy, sour cream-horseradish. All hand-crafted, thankyouverymuch.
Course #4
Chocolate fondue, of course. Semi-sweet and dark. Dippers: apples, strawberries, cream cheese balls (rolled in cinnamon + nutmeg), rice krispie balls, little cookies, ladyfingers, marshmallows and poundcake.
Course #5
Veuve Cliquot Brut Champagne. Because New Year's deserved it.

We got started at 9:15 when the 'host' arrived and even though I had everything as much pre-prepped as possible, we didn't finish the last course until about 1am.

But it was lavish, extravagant and oh-my-god good. I may be willing to do this again next year. As long as I have plenty of kitchen assistance. It's a ton of work.

Date: 2004-01-01 03:39 am (UTC)
From: [identity profile]
Holy CRAP that sounds good.

Date: 2004-01-01 09:52 am (UTC)

Date: 2004-01-02 05:37 pm (UTC)
From: [identity profile]
Nothing else I eat tastes good. I must have died and gone to heaven.

Date: 2004-01-03 10:44 am (UTC)
From: [identity profile]
WOW. Wish I could have been there, because YUM!


merlinofchaos: (Default)

May 2017

 1 23456

Most Popular Tags

Expand Cut Tags

No cut tags
Page generated Oct. 23rd, 2017 04:06 am
Powered by Dreamwidth Studios