chèvre and grapefruit panna cotta

February 4th, 2012

 

chèvre and grapefruit panna cotta

 Super Bowl parties and a touchdown dessert:
chèvre and grapefruit panna cotta

In my experience, both as a guest and as a caterer, there are two truths about Super Bowl parties. The first is that the food served primarily consists of hand to mouth heavy foods that involve meat, sauces, and dips (chili is allegedly the favorite). The second is that throughout the game, the guests tend to break off into groups and the division is generally gender based. The gorgeous weather and the markets filled with citrus inspired me to bring a little lightness to your Super Bowl plates with something all party guests will enjoy, no matter the room they end up in, and so chèvre and grapefruit panna cotta, is this week’s simple pleasure. Read the rest of this entry »

boulettes de chèvre et raisins secs et groseilles (goat cheese balls with raisins and currants)

July 1st, 2011

a “palette” pleasing appetizer and adieu to an artist

I was in France last week when I heard the news that Peter Falk had passed. I thought of the first time I met him. It was nearly twenty years ago at his home.  I was scurrying around trying to be helpful and when I turned around, there stood Mr. Falk. I did not recognize him and so I asked him in my most matter-of-fact, grown-up tone, “may I help you?” He smiled at me with that “Columbo” smile and I realized as soon as the clumsy words spilled from my mouth who he was and I felt a little foolish. Peter Falk was charming and kind. He was an incredibly talented actor and artist. I thought of him in his art studio, surrounded by his female sketches. I thought of an artist’s “palette ” and everyone’s “palate” and it is the combination of the two which is the inspiration for this week’s simple pleasure: boulettes de chèvre et raisins secs et groseilles (goat cheese balls with raisins and currants). The artist palette serving tray is optional.

Read the rest of this entry »