The night started out with frozen cranberries and chilled Freixenet champagne, served with organic field tomatoes, layered with fresh mozzarella, basil pesto and balsamic reduction. I also served cranberry and Pepper Boursin with cranberry raincoastcrisps.
After we finished our initial chats... we went onto butternut squash and cinnamon pureed soup....I served it with croutons, plain yogurt and parm cheese shavings on the table so everyone could choose their own toppings!
Mains and Dessert to follow tomorrow....plus our end of the night....after many bottles of wine....photos ;-)))
No comments:
Post a Comment
Thank you for your comments!