Fete recap

I had wanted to post the full fete recap on Monday as quoted, so that the details would be fresh in my mind. As tends to happen, the week got away from me and here I am at home on a Friday, nursing the gaping holes where my wisdom teeth used to be. Apologies if you're of the squeamish persuasion...I'm only sharing this fact to let you know I'm on a soft food diet for the next day or so, which means my Chefty tales will (if all goes according to plan) involve things like swiss chard risotto, carrot soup, and (later today) poached eggs & grits.

But, back to the fete last Saturday. It was quite a feast. The food we had to work with was so fresh and delicious, you just can't beat summertime as the season for parties! I can't take credit for the menu--I was there to work and work (not to mention cavort) I did. Here are some shots of the fruits of our labor, taken by various partygoers.

First, the canapes. One is a crostini with goat cheese and a cherry Pinot Noir confit. The other is walnut crostini with dolce gorgonzola and blackberry honey.


The trio of chilled soups was a big hit. Cucumber wasabi...Radish buttermilk...Cantaloupe amaretto. Melon soup, when made with heavy cream and liqueur, is a beautiful thing. I loved the array of colors, the soups were festive and easy and also a great conversation piece.


I wasn't sure how these were going to turn out, these mini chicken and apple sausages. We grilled them and popped them into regular buns with a forkful of caramelized onions, some arugula, and a succulent grilled peach. I was pleasantly surprised with how the flavors came together. Smoky, sweet, pungent, with just enough of a peppery kick from the arugula. With these we also served some little lamb burgers with tahini and grilled radicchio -- quite yummy. Not surprising that those didn't make it to the photo shoot.


The real piece de resistance was the paella, made by our fantastic hostess right on the Weber. Very dramatic and worthy of an Iron Chef episode. Look at the size of that pan--you could sled down a hill in that thing.

And last but not least, the cake, also made by our hostess and also delicious. This is a delectable mascarpone frosting, a nice match for the lemon curd in between the cake layers.

So there you have it! I've left out the picture of the great cocktail we made with cucumbers and vodka, but I'm including the recipe for you here. This is of course great for a party but would probably be just as happy hanging out in your fridge for you to sip on whenever you feel like it.

The Cuke
New York Times Dining section Summer Cocktail 2006
submitted by reader Adam Frank

Makes 6 servings.

6 limes, rinsed
1 cup packed mint leaves, no stems, plus 6 sprigs for garnish
3 medium cucumbers, unwaxed (or 1 1/2-2 English cucumbers)
1/2 cup superfine sugar (or simple syrup if you've got it)
2 cups vodka or gin
Sparkling water

1. Thinly slice 3 limes and place in a pitcher. Juice the rest and add juice to pitcher. Add mint leaves. Slice 2 cucumbers and add, then add sugar. Muddle ingredients. Add vodka or gin. Place in refrigerator to steep for 30 minutes or longer.

2. Peel remaining cucumber and cut length-wise into 6 spears.

3. Fill highball or other large glasses witih ice. Strain mixture from pitcher into each. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.