Typically, the servings of food at a seven course dinner are very small.
The idea is to get the guests to taste a wide assortment of dishes, not to stuff or overwhelm them with food.
The small portions are arranged on small plates, and silverware is usually brought out with each course so that the table will not be cluttered when guests first sit down to dinner.
Wine is also offered with a seven course dinner, and it is usually carefully chosen to complement the foods being served.
The only rule to follow here is : to use one Coupon for a grocery item (you know those saving coupons for food items?)…
1. Bouché-compliments du chef (S)
Well for this one, I kept it simple…, a triscuit cracker sitting on two leaves of green. Then as layers, one layer of grated green papaya, one layer of basil pesto and topped with one caper rolled with one anchovy. Served with black pepper and strong mustard.
2. Pottage, soup (C)
We used white asparagus for this pottage, cooked the veggies, blend it in the blender to a liquid consistency and add cream to make it a pottage. Very good.
3. Entrée (S)
Puff pastry with one layer of cooked onions and cooked mushrooms, topped 3 kind of shredded cheeses, broiled in the oven for 10 minutes.
4. Trou Normand (C)
Mango sorbet served with one tablespoon of Calvados
5. Main course (C)
Baby back ribs, served with oven grilled veggies
6. Dessert (S), fruit cake
Finally my fruit cake got cut up and the taste was just divine. A sure hit, one recipe that I will be making for the next year for sure. Then cranberry cream was made with whipped cream, one slice of kiwi, papaya jam and topped with candy cane chippits.
7. Cheese and fruit plate (S)
I used a wasabi goat cheese for this dish, baked in a puff pastry. The goat cheese was covered with papaya jam and then, wrapped in the pastry. Fresh fruits were served with the cheese.
8. Wines for each of the 7 courses (C)