Since early in the months of the pandemic, four of us single, solo-dwelling women have gotten together to flex our culinary muscles and honor the china and silver inherited from various grandmothers. This is our October 2022 dinner:
Soup course: French onion soup with toasted baguette slices topped with creamy Gruyère cheese melted in a broiler for three minutes.
Salad course: Hearts of romaine with homemade croutons, coated with fresh anchovy garlic dressing in a homemade mayonnaise matrix, thinned with lemon juice and a touch of aged white wine vinegar.
Main course: Daube glacé chilled for 24 hours in a demimonde mold, accompanied by homemade mayonnaise, capers, and micro greens, with a squeeze of lemon. Toasted baguette accompanied.
Dessert: Scratch cake embellished with caramel and pecans, then topped with three layers of caramel: homemade caramel sauce, caramel icing, and another layer of caramel sauce. (We call it “the caramel cake.” A two-inch slice instantly induces a sugar coma.)
Last Updated on January 1, 2024 by Anne
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