ANYWAY menu time.
So I'm thinking some pan seared quail, stuffed with button mushrooms, diced pears, galriconionrosemary... served on a bed of wild rice with star anise and golden raisins. If I do this one right, the mushrooms will soak up juices from the bird and make their own sauce =) sneaky, eh?
On that I'm seeing a side salad with iceberg lettuce, some fresh plums, dried cherries and grilled canteloupe... tossed with a clove and redwine reduction, could be tasty. I don't know, the wine might overpower things, but I really want that warm flavour so things don't get too summery.
Then some substantial little rolls with caramel butter, something sweet.
For dessert, I wanna try a fig brulee with french vanilla liquer and iced cream =D Okay, so, creme brulee is where you have a custard, and you put some granulated sugar on top and then take a little flamethrower to it; the sugar caramelizes and hardnes forming a little shell over the custard. I want to take figs, slice them in half, sprinkle on a little sugar, do the flamethrower thing. Then I would serve it with a little tiny tournanty type thing of vanilla ice cream with a little french vanilla sauce.
MMM.