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Dinner party meal photos

Sunday, January 22, 2012

I've been following a dairy-free gluten-free way of eating for the past 2 weeks. We invited a couple of friends over to help us drink a fine wine which was ready to be opened. The husband is a wine connoisseur and they were happy to share the occasion with us. We conferred on the menu and he brought 2 other wines to pair with the courses. We had 5 courses: hors d'oeuvres, a fish course, main/meat course, cheese and salad course, and dessert.
Because wheat was a small part of this meal, I broke my non-gluten fast, as well as the non-dairy fast. On Friday night I ate gluten and dairy, as well as having some on Saturday when we went with friends to a nice restaurant. I was interested to see whether there would be any effects since I had not noticed any specific differences in how I felt from before I started my GF DF way of eating. Well, over those 2 days I gained 4 pounds!!! So, back to the GF DF way of life.

Here's the details of our special wine meal.

The hors d'oeuvres included a plate of mixed olives, a chicken and pork paté with truffles served with small toasts, and a filo pastry that I made by tucking 3 small sheets of filo dough into a mini cupcake tin and then filling it with a tiny bit of Boursin cheese and topping it with a slice of cherry tomato. Twenty minutes in the oven at 375 degrees and voilà, a yummy crunchy nibble.







The other couple brought a lovely champagne which we had with the hors d'oeuvres. They also provided the fish, which was crab cakes. They brought 4 4-oz. delicious cakes of big lumps of crab meat and we merely baked them in the oven. I served them with a tiny mound of thinly sliced cabbage dressed in a sesame dressing, along with two baby heirloom carrots, which I had sautéed. As this was a small course, I served it on smaller salad-sized plates. The picture is not great and doesn't do justice to this plate. We had a merlot with the fish.



The next course was tiny lamb chops, center cut, marinated in a mustard-rosemary-garlic-olive oil glaze and then broiled. I served them with haricots verts (French green beans) and wild rice. We opened the special bottle of wine for this course.

Here are the lamb chops coated with the mustard sauce, and they marinated in this for several hours before broiling.



Here is the plate as I served it, and also a picture of a plate with the bottle of wine. We will send a photo of this to the person who gifted us with the wine.





I served the cheese course just as the French do it--with a small salad. We don't normally have a cheese course with our meals, but it seemed that it was done all the time in France. At least in restaurants it was offered. When our French friends stayed with us here for 2 weeks, they wanted cheeses for dinner and usually had a plate of cheese toward the end of the meal. I served a platter of 6 cheeses, along with some grapes and a sliced pear and some bread. It was quite good, but something that I'd never do normally. This was, of course, off my dairy-free diet.



And finally, we had a light dessert of apricot chiffon pie, which is basically a meringue into which apricot puree is folded. The light apricot "cloud" is then piled into a graham cracker crust and baked for about 20 minutes. I served a slice of pie with a dollop of whipped cream on the side. Here's a photo of the pie after it was cut.



So today I'm back to the GF DF way of eating. We are going to a church pot-luck supper tonight and I'm taking my own bowl of vegetable soup and an apple. I won't even go near the table of food. Last night I ordered a water cress-poached pear salad at the restaurant, along with a sautéed trout and green beans. Then we and our friends came back here and had a cheese course, using the cheese that was left over from the night before, and we finished the pie. So those two meals did some damage. Dieting is tough!! Back to the straight and narrow!!
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  Member Comments About This Blog Post:

EVWINGS 1/25/2012 1:09PM

    Everything looks so lovely and yummy. I have recently learned here on SP that those pounds come on right after you eat, but will show coming off if you go back to a few less calories and a tad more exercise all the next week! So I look forward to hearing from you how you do with those four pesky pounds.

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ROBBGIN 1/23/2012 9:30AM

    Looks delicious. I know it was worth it. Today it's back to business! Take care.

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JANICEMC 1/22/2012 8:15PM

    Yummy, Yummy, Yummy... Beautiful presentation. What a lovingly prepared meal.

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