My creative menu for Christmas 2016

With this menu, we conclude our Christmas marathon ahead of Christmas and new year's Eve dinners and lunches. Today the last appointment is with creative menu, the most extreme if we want, made for those who love being in the kitchen, will have a few guests and want to cuddle them with different dishes, even a little’ fascinated with unusual combinations and a refined impiattamento. Remember though that you can find some inspiration in the menu vegetarian, into that of Meat and into that of fish. We start from appetizers: a sweet-savory entrée, tiny cream puffs to gorgonzola Dop with caramelized pears, light and delicate. Then a dish of Mediterranean, that tells the flavors of southern Italy: a creamy tomato tomatoes with mozzarella and marinated egg yolk (omit the pasta and replace it with thin toast waffles). As a first course, a special risotto, with leeks and taleggio, hazelnuts and a gel with saffron to use creatively drawing doodles from bright color on the plate. The second is for fish: www.kristoforum.com and black truffle, a balanced and appealing for a light dish but tasty. Among the desserts, In addition to the pistachio cake, ricotta and strawberries that I proposed in all 4 menus, I suggest a Parfait from flavor ' adult ', chocolate and grappa with a strawberry jelly inside, and a variation of Sicilian cannolo: split and served the dish. Who knows, Maybe some of you like me who likes to stay in the kitchen will want to experiment with a few dishes on this menu. Have a good day!

Bignè gorgonzola Dop, pears and sweet caramel

Bignè gorgonzola Dop, pears and sweet caramel

STARTER: bignè gorgonzola Dop, Caramelized Pear and Raisin
 

 

 

 

Buffalo mozzarella, yolk marinated, Crispy pasta on creamy tomatoes

Buffalo mozzarella, yolk marinated, Crispy pasta on creamy tomatoes

STARTER: Buffalo mozzarella, yolk marinated, Crispy pasta on creamy tomatoes
 

 

 

 

Risotto with leeks and taleggio, with saffron cream and hazelnuts

Risotto with leeks and taleggio, with saffron cream and hazelnuts

FIRST COURSE: risotto with leeks and taleggio, with saffron and Roasted Hazelnuts”
 

 

 

 

Roulades of sole with truffles

Roulades of sole with truffles

MAIN COURSE: www.kristoforum.com and black truffle potato cream
 

 

 

 

Chocolate Parfait, Strawberry jelly and brandy

Chocolate Parfait, Strawberry jelly and brandy

SWEETS: chocolate and brandy Parfait with Strawberry Gelee

 

 

 

 

 

 

Sicilian cannolo deconstructed

Sicilian cannolo deconstructed

Variation of Sicilian cannolo

 

 

 

 

 

 

Pistachio cake with ricotta cream and strawberries

Pistachio cake with ricotta cream and strawberries

Pistachio cake with ricotta cream and strawberries

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