feeling fancy en français: Luxury Dinner Party

My sophomore year dorm room had all the usual, truly essential ornaments that a dorm room should. Stacks of important romantic comedies on DVD, jars of peanut butter, closets always open for swapping, and coffee ever at the ready. A large orange Halloween bowl, constantly filled to the brim with assorted chocolate candy lay perched on my roommates’ refrigerator, always at the ready for…well…all sorts of reasons that girls need chocolate.

Late one fateful February night, I slinked into the door as composed as I could. My three dear roommates, sitting round that orange bowl like it was a campfire, looked up at me with inquiring eyes. I had just broken up with my first long-term boyfriend in the hallway, I explained. Honey, you need some chocolate, they retorted. I obliged. Diving into the candy as I nestled into our futon, we laughed off occasional male stupidity, confidently declared tomorrow would be a better day, and I felt so darn lucky to call these people my friends. And, in fact, that bowl of chocolate continued to serve us well that year as we all faced heartbreak, losses, and triumphs together, all while trying to figure out just who we were supposed to be. These celebrations and struggles together continue still, marking almost ten years of friendship now. But we decided to graduate to a little more substantial fare this weekend, as one cannot live on chocolate alone. (Champagne is necessary as well).

When I began planning the menu for Project Food Blog’s Challenge #3 – Luxury Dinner Party, I was concerned that my choice of main course – Coq au Vin – was too rustic or pastoral to fit into the category of the luxurious. But, you know what I decided? Home feels much more luxurious to me than I’d ever want to feel. And having the kind of family and friends who make you want to call them home is gosh darn fancy indeed. Luxury is comfort. And there seems no better comfort than a meal with the kind of people who just know when you need a bit of chocolate. So these were the people, without question, included on the guest list for a French-inspired dinner party.

I chose French because there is something fancy and beautifully elusive to me about French haute cuisine and classic French culinary techniques. And yet all of the dishes I made, from the Carrot Confiture to the Lavender Crème Brûlée, were made simply and from simple ingredients. Plus, as a bunch that really enjoys champagne, there seemed to be no better lines to cross than the Brut-soaked borders of France.

I did all of my grocery shopping the day before, but only because I was positive I would find everything on my list. No problem. That’s the great part about using simple ingredients.

But then I couldn’t find culinary-grade lavender for the Lavender Crème Brûlée, and I was forced to head out the day of the dinner to find it. Let that be a lesson to you for keeping your stress level down, if you’re into that kind of thing. Though I actually quite enjoyed having that sense of purpose when I woke up. I’ve got to find that lavender, I told myself. I did, and one whiff of its aroma and taste of its spice were enough to convince me to never be without it again.

I did a little prep work the night before, assembling the Fig and Olive Tapenade, so I had time to spare. This is something really quite important for taste as well as time management. The flavors blend together in the refrigerator overnight in the most irresistible of ways. It is a melding process that should not be missed.

Early in the day I began making the appetizers. First up was the Carrot Confiture, whose glassy, candy-like sweetness spreads deliciously well on a crusty bread of your choice. And though it appears fancy, it’s a real cinch to make.

Then a decorated wheel of brie – dried currants, fresh dill, poppy seeds, and slivered almonds – made for a fast, yet gorgeous nibbler for guests to pair with their first glass of wine.

And, finally, a Caramelized Onion and Gruyere Tart. The buttery cornmeal pastry might look intimidating at first, but a few whirls of cornmeal and flour in the food processor, some time in the refrigerator, a quick bake in the oven and it’s set to go. Add the gruyere on the bottom, top with caramelized onions and after a 10-minute quick bake, the cheese is now gorgeously melted and melded with the slightly sweet caramelized onions.

Also early in the day, I made the custard for the Lavender Crème Brûlée in order to bake and let cool in the refrigerator for at least 4 hours. This is a great dessert to make since you can do most of the work long before (even a day before) and still serve the dessert hot immediately after caramelizing the sugar on top either with a kitchen torch or under the broiler.

Coq au Vin, paired with Tomatoes Provençal and Green Beans Amande served as the main course. As with anything simmered in wine, the chicken was wonderfully flavorful and tenderly fell away from the bone on its own. The tomatoes and green beans add color and freshness to complete the plate.

A few bottles of champagne and wine later, we moved outside to enjoy our crème brûlée. As the cool wind blew, it felt as if we were single-handedly ushering in fall. And, reminiscent of those nights in college spent around the chocolate bowl, we sat hovered around our lavender crème brûlée, agreeing that we ought to start up a committee in order to instruct people in the best way to live this life. We, of course, will be the chairpersons. Why couldn’t we, ever so humbly, solve the world’s problems? In addition to our decrees ensuring champagne and chocolate for everyone, we would strive to make known the luxurious comforts of home. Making for a joyful look into the people and places in which you find comfort, and celebrating it all in the luxury of good food.

I was honored to share the night with such wonderful people, and I thank each of them – Bridget, Julie, Megan, Jason, and Jim – for not only attending, but also helping with a speedy cleanup, too.

*Recipes to follow in later posts.

Advertisement