Raspberry Collins
By now, some of you know that me and some of my friends have a party each year on Twelvth Night, or Trettondagsafton as it's known here. (2006, 2007, 2008.) It's a gourmet dinner with 13 courses, and each couple cooks three courses. (I, as hostess, also make a welcome drink and something to nibble on.) So, it's essentially a very exciting tasting menu, and usually quite eclectic! I'll post my recipes soon-ish, and I'm sure Dagmar and Lena will share their recipes on their blogs as well, Tesse isn't blogging, though. So - here's what we ate! We started with drinks, a Raspberry Collins with Olive Hazelnut Cantuccini. And of course, alcohol-free versions for some of us.
Olive Hazelnut Cantuccini
On to the appetizers. We started with a light Vietnamese Pomelo salad, with chicken, papaya and fresh coriander. (Dagmar.) More asian - we then got a spring roll filled with mushrooms and fennel, with rosemary dipping sauce. (Tesse.) Next was a Petit Choux filled with smoked moose. (Lena.) I went last with chicken thai bites - a savory sour-sharp salad in cucumber cups.
Vietnamese Pomelo Sala
Spring Rolls with Mushrooms and Fennel, Rosemary Dipping Sauce
Petit Choux with Smoked Moose
Chicken Thai Bites
Main courses: Tesse offered a very exciting kangaroo filet with Dijon mustard sauce and mashed potatoes. That was followed by one of Dagmar's specialties - potstickers with dipping sauce. I made Jalapeño Shrimp, and Lena finished with a blue cheese pork tenderloin in puff pastry, with a refreshing melon salad.
Kangaroo Filet with Dijon Mustard Sauce & Mashed Potatoes
Potstickers with dipping sauce
Jalapeño Shrimp
Blue Cheese Pork Tenderloin with Melon Salad
Dessert is always my favorite. Lena went first, with a vanilla pannacotta on top of blackberries, finished with flambéed Punsch, a sweet Swedish liquour. I then served a Parfait with orange, strawberries and dark chocolate, with a chocolate glaze. Dagmar hade made the cutest little mini-semlas, a lovely Swedish pastry. And finally, a very light citrus cocktail with candied walnuts and balsamic vinegar.
Punsch-flambéed Pannacotta
Orange-Strawberry-Chocolate Parfait with Chocolate Glaze
Mini-Semlas
Citrus Cocktail with Candied walnuts
I feel extremely lucky to have such talended foodie friends. This is really a lovely tradition, and I hope we can keep it up for many more years!
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