What a memorable meal we had on Saturday night! Our Dinner
Club finally got together after having the month of December off for other
holiday commitments and it sure seems like everyone was more than ready to get
back!
First off, our hostess went all-out on the decorating for
our evening. Most of our Dinner Club’s are themed meals, but not all of them
require “decorating”. Usually some thoughtful attention to the table setting is
all that is required, but for this, a Chinese New Year celebration (2012 is the
year of the dragon), some over-the-top color and flair was required for evoking
the right festive mood.
 |
| Hot and Sour Soup |
For food, we began by mingling and having cocktails
alongside our appetizer, the Jiaozi (Chinese pork dumplings). The friend who
prepared them took the time and care on her dough for the dumpling and sealed
each one just perfectly. They sliced open to a steaming and savory pork filling
with just the right tang of flavor. A drizzle of sesame oil and soy sauce over the
top made them just right.
After a bowl of steaming and tangy hot and sour soup, we were presented
with a gorgeous plated entrée that included our featured item for the night, a
hazelnut-crusted duck breast with sundried cherry sauce. (More on this, my
“best dish of the night”, next week, including the recipe for you to try out!)
Alongside the duck were two sides that perfectly
complemented the entrée. We had a stir fry noodle with a delicate seasoning and
sautéed green beans featuring ginger, shallot and garlic. Both were well
prepared and seasoned just right to complement, rather than overpower, our
entrée. The green beans were bright green and perfectly crisp-cooked!
 |
| Warm Egg Custard Tart with Mandarin Orange Syrup |
It was not! I added a drizzle of Mandarin orange syrup to
the top of each tart which I felt brightened the flavor without overpowering. I
also decorated the plate with chocolate syrup drizzle in the form of the
Chinese symbol for “dragon”. The presentation upped the ante – remember, you
eat first with your eyes – and all of the flavors (each in limited quantity)
complemented one another and the dish. See below for links to the tart and orange syrup
recipes and give it a try. This dessert would NOT have to be with an Asian meal. It
would be a delicious finale to anything you prepare; plus it can be made ahead.
This weekend offered a delicious meal and it was fantastic
to reconnect with friends in this way. The continuity of meeting for our Dinner
Club returns finally and we’re all looking forward already to next months
unusual and offbeat theme! Keep reading and I’ll share, of course!
Warm Golden Custard Tarts
From the February/March 2004 issue of Cooking Pleasures
magazine, an official publication of the Cooking Club of America; http://www.cookingclub.com/Recipes/articleType/ArticleView/articleId/5503/categoryId/4018/Warm-Golden-Custard-Tarts
Mandarin Orange Sauce
