Fotocuisine

(Read to the end for a FotoCuisine Giveaway!)

Every year, I do a four-course Christmas dinner for family. The number of guests range from 10 to 20 depending on the year, and to which cities family members are traveling over the holidays.

Each year, I do a theme. One year it was “wrapped” foods, one year was green and red. One year we had four hurricanes in Florida, so I picked courses based on the names of the hurricanes (Charley, Francis, Ivan, and Jeanne). Last year, I did an Iron Chef theme where guests picked the ingredient a week in advance.

This year, I struggled with a theme. Work and life pressure has been intense this year, like a good chunk of America. Both of my brothers and their families would be away this year, visiting in-laws, so the guest list was smaller than usual. My mother half suggested Christmas-on-a-budget, and it immediately resonated with me.

I wanted to still do a four course meal, but I wanted to keep it refined, yet inexpensive. We would have six adults this year, so I planned a meal under $100. Cooking staples already present in my parents’ house (flour, mustard, olive oil, sugar, etc…) wouldn’t count in the ingredient cost. I surprised myself when I planned the meal, went shopping, and ended up with a bill of $79.

Menu inside…

Pomegranates have a wide and varied history in mythology. Since pomegranates may be one of the first cultivated fruits, this shouldn’t be too surprising. Ancient Greeks believed that Aphrodite (the original Greek incarnation of the Roman goddess Venus) planted the first pomegranate, on Cyprus. The rest is history… or at least mythology.

February, of course, is the month of Saint Valentine’s Day — a different cultural viewpoint on the ever evolving courtship of the human race. For Valentine’s Day this year, I thought it would be fun to mix two favorites in the field of love: pomegranates and chocolate.

I made a layered double-mousse, one with white chocolate, and one with pure POM pomegranate juice. When blended, the recipe creates a nice white and pink contrast, in honor of the holiday.

Gotta love it…

Christmas Eve dinner is a special event for me. Every year, I cook a four-course themed dinner for my family. One year the theme was “wrapped” foods, one year the theme was red and green, that sort of thing. Since I only go to this extreme once a year, I like to go all out and push what I’ve learned about cooking. Over the years, I’ve seen some good improvement in my cooking techniques, but also in my meal planning as these dinners have been for as many as eighteen guests.

This year was a first in a few ways. My brother, who is an excellent dessert guy, developed the dessert course in harmony with the earlier courses, and he also gave me a lot of help as my “sous” this year. Previously, I’ve done the entire meal on my own, which can be limiting. Also, this was the first year in which I asked my guests to pick a theme ingredient, Iron Chef style. In years past, I would surprise my guests with the theme — this year the surprise would be on me. I did ask for a week notice, but I also had to come up with the courses, shop, prep, pre-cook, and cook for fourteen adult guests.

After Thanksgiving, the guests emailed back and forth and compiled a possible list of ingredients on which to vote:
Agar gum, liquid nitrogen, miso, the whole goat, goat dairy, filo dough, bacon, rosemary, chili pepper, green chilis, orange, pomegranate, cocoa, rum, bourbon, avocado, sugar, cheese kids like, tomato, cilantro, hazelnuts, pistachio, nuts in general, coffee, beer, deep-fried everything, bread, rice

The semifinals simmered down to coffee and avocado, with a tie-breaking vote creating another tie. So, a coin was flipped, and coffee won the spot of honor.

I created an amuse bouche and three courses of dishes using coffee, and my brother came up with a final dessert (I don’t know what he would have done with avocado).

I asked Christey if she wouldn’t mind printing a tasting menu, just a 1/2 sheet with some different fonts. Of course, she came back with a two-piece vellum and card-stock menu, tied with a coffee-colored bow. It blew me away as well as our guests.
ho ho ho

For every modern nation, there is a line drawn in the sand at which historians believe it was impossible to reverse the course of events. For the US, the birth of our country could have been acceptably marked at the passage of the Stamp Act of 1765, or the Boston Massacre in 1770, or the Tea Party in 1773, or the first shots fired at Lexington and Concorde in 1775. Washington’s final victory over Lord Cornwallis on October 17th, 1781 is hard to argue with. John Adams, himself, assumed that July 2nd, the day the Continental Congress approved the Declaration of Independence, would be celebrated in history. In fact, New York abstained that day as it didn’t have authority to agree to independence (and wouldn’t get that authority for a week), and Jefferson immediately insisted that a paragraph condemning the Slave Trade be removed. July 4th was the day the revised edition was approved again (with New York still abstaining), and the whole thing was finally sent to the printer.

For France, there were similar points in history. Financial and propaganda support of the American Revolution may have given legitimacy to the anti-monarchy ideas in the minds of the French everyman. In May, 1879, Louis XVI reconvened the Nobility, Clergy, and Commoners to hear their greviences — in a sense, limiting the monarch’s limitless authority. There was the June 20th Tennis Court Oath by the commoner leaders declaring they would not separate until a constution was established. In early July, a constitution was being written with, if not the blessing, then at least the knowledge of Louis. The arrest of Louis on August 10, 1792, or his beheading on January 21, 1793 may also be considered as final as Washington’s victory.

However, the storming of the Bastille, on July 14th, 1789, is the act historically considered to be the point of no return. Though the Bastille once housed political prisoners, it was being decomissioned, and there were only seven prisoners there at the time (four convicted of forgery, two lunatics, and an actual aristocrat who might have been there for reasons of insanity). Ironically, if it had been July 4th, 1789, one other notable aristocrat, the Marquis de Sade, would have been released, but he had been transferred. Given the lack of prisoners, the mob was most likely looking for weapons, not free thinkers.

Open treason against the monarch, whether solemnly approved and printed, or blatently stormed, is hard to retreat from.

For the US, after the Revolution, we shipped the grouchy Royalists and Loyalists out of the country. Some went back to England, some to Canada or the other colonies around the world. When the War of 1812 came a couple generations later, we had few serious Royalists left in the States, and our nation was more or less united against the possibility of British re-acquisition. France, on the other hand, did not have the luxury of shipping out its Royalists. France was France, had been for a thousand years, and those who lost the Revolution were killed or exiled or went into a grumbling, muttering underground. France would see the Revolution, the Reign of Terror, an Empire, another Republic, another Empire, another Republic mixed with flavors of an Empire, and a couple dips back into monarchy of various nuances. And that was just in the first 80 years.

So, Happy Birthday France! Perhaps not the modern nation as it exists today, but definitely France the people, the birth of the idea.

——

I’m a culinary Francophile, even though I attempt to fusion its techniques with world cuisine. I’m not a dessert person, however. Most baking is chemistry and science, the lack of a scant tablespoon, the loss or addition of an ingredient on a whim, can completely destroy a recipe. Mousse, however, is pretty forgiving. Mostly whipped cream and whipped egg whites for the base, the flavoring can be just (just!) chocolate, or a menu of other items. I’ve gone fairly classic here with a dark chocolate syrup with egg yolks. A bit of playing, substitution, and improvisation doesn’t hurt this dessert, which is why it’s one of my favorites.

après vous