Monday, November 10, 2008

Thanksgiving Dinner

I'm a sucker for holidays, especially the cold ones. There's something about the crisp weather that makes me excitable. And of course the food. No fall holiday is complete without the food. So here at Eclipse we're gearing up to celebrate our Thanksgiving Dinner a full week early!

I've done a lot of recipe testing for our next Prix Fixe Chocolate Tasting Dinner, and those who came to our Anniversary Party had a taste of what's to come. Among the truffles and wine and other chocolate-goodies, we sampled our Savory Bread Pudding with Dark Chocolate Jus.

As I have said time and time again, I am a big fan of bread pudding... and the heavier the better. I must admit, though, for the dozen-or-so bread puddings that have been featured here, I have yet to step outside of the box and go savory on one of them. I know what you're thinking "Stepping outside of box is so a problem Will has when it comes to food". Well this time it was different.

Each Seasonal Dessert Tasting Platter we feature has a bread pudding as one of the four desserts, and since it rotates each six weeks... well it's been a lot of bread pudding. This time, however, I uncovered a savory concept of this favorite to feature at our next dinner: Autumn Harvest. Bound with all heavy cream and eggs instead of meat stock, it's pretty much Thanksgiving dressing on crack. My version showcases a sauteed veggie mixture common to dressing, but is punctuated with the addition of morels and dates. The extravagance of the morels adds a woody aroma and texture that isn't far from the dressing my grandmother used to make with turkey giblets, but of course mine remains vegetarian. It's pretty much the best of both worlds.

The finished plating is dressed with a dark chocolate jus made from an intense beef reduction and, of course, an extra brute cocoa for body and flavor. We have a roasted veggie-cocoa sauce to keep the experience truly vegetarian, as many of our clients prefer such. The remainder of the dinner looks like this:

Amuse Bouche Trio including:
Chilled White Chocolate Roasted Corn Pudding
Cocoa-caramelized Onion Tartlette
Cranberry-peppercorn Champagne Aperitif
Roasted Asparagus Soup with White Chocolate Creme

Savory Bread Pudding with Dark Chocolate Jus

Roasted Root Veggies with Cocoa Butter-Smashed Potatoes & Shaved Parmesan

Milk Chocolate Creme Brulee Duo of Cranberry and Pumpkin

We also have an optional meat starter for those who just can't get enough of the carnivore goodness. And this one is seriously carnivore. I call it "The Devil's Candy":

Cocoa-glazed Duroc Bacon-Wrapped Dates

It's sensationally chewy and meaty and everything that is so wrong with bacon that it's so right.

We are about 70% sold on the event, so don't wait to make a reservation: 619.578.2984.

1 comment:

McKimmie-Style said...

Delicious! I will make it if I am back from camping in time....