Christmas in July

So it is mid winter and my Christmas in July dinner is coming up.

I have the main elements in mind

Bubbles and nibbles

Entree foie gras and fresh local truffles

Main course crown roast of lamb with roasted veg and minted peas

Dessert. Bread pudding with Whisky sauce (pud will have glacé and dried fruits and some spice)


My problem is to get some freshness in there without serving a salad course
I'm thinking a citrus sorbet between main and dessert and ... ...something at the front end

So people I am seeking your input yet again if anything suggests itself.

Perhaps you could change the dessert to something with fresh fruit? A flan? Strawberry shortcake? Or maybe a course with cheese, fresh fruit and ice wine before dessert?

Thanks Howie
My guests will expect Christmas pud of some sort, but, your thoughts about fresh fruit on the dessert makes me think to do the bread puddings in dariole moulds and garnish with berries which would reduce the heaviness by controlling portion size and add in freshness, and make a pretty presentation..thank you.
BTW what is ice wine?

I'm not Howie but ice wine is a sweet dessert wine made by allowing the grapes to stay on the vine until very ripe... and still hanging there when winter comes... so the grapes freeze, which drives water out of the fruit, and then you make a very intense wine.

http://www.wineloverspage.com/wlp_archive/wineadvisor/tswa1122.shtml

What Jeff said. A lot of ice wine is made locally, most of it across the border in the Niagara Peninsula of Ontario. You could use a TBA or Sauternes if ice wine is not available.

[Jenise]

Will the foie be hot/seared or cold?

Will the foie be hot/seared or cold?

Not entirely decided yet. The foie is en bloc in a tin so may not lend itself to searing, but I think the fresh black truffle needs a little warmth to shine so pondering still.

So our "Christmas" dinner last night went well.
I simplified matters serving canapé bases, toasted brioche and paleo crackers (good friends should be catered for, even if they do strange things like going paleo) some with the foie gras and some with truffled scrambled eggs.
The crown roast of lamb looked spectacular and tasted great, managed to cook, and rest it nicely and serve it with a truffled jus. Lots of roast veg, minty peas and Brussels sprouts.
The bread puddings I made in friend moulds which made for a nice presentation with fanned strawberries.
With some nice wines a great time was had by all.

[Jenise]

Sounds awesome; very clever sub on the truffled scrambled eggs for the foie gras.

And a crown roast! You know how to set a spectacular table.

Sounds delicious. I'm impressed.
A friend just dropped in this afternoon on her way home from playing music at a "Christmas in July" event at the local Community Centre. She and her fellow musicians were offered a July-Christmas dinner (at lunch time) as part of their payment. My hat is off to people who cater for large crowds, in this case 80+ people, but the slice of cold (hard) fruit cake topped with warm custard that she described as their pudding offering didn't sound very nice.
Barb's individual puddings sound much nicer.

I was only catering for six, but as a special annual event (that seems to be where it's heading) it is nice to push the boat out a bit, particularly as our friends have a two hour drive and take accomodation
At the motel (conveniently situated next door).

The crown roast was a really good idea, the young butcher I patronise was delighted when I ordered it. I had some slight qualms when he said he had never done one but had seen one on Downton Abbey! He did a great job, and as you order by the number of points there is perfect portion control.

Matilda, that cold cake sounds awful, no excuse, it is really not so difficult to make a nice pudding either in trays and portioned or in moulds, even muffin tins, cook them and just reheat on the day. Even with a tight budget it is achievable.