Summer Party with Champagne, Rosé, and Appetizers

Before summer ended, my husband and I decided to host a last minute-party for our friends. We agreed that champagne (my favorite drink any time of the year) and rosé (his default wine of the season) would anchor the gathering along with appetizers made with the season’s fresh fruits and vegetables. While my spouse tended to the libations, I concentrated on the food.

The glorious produce and herbs that abound this time of year provided me with inspiration. Homemade aïoli served with haricots verts, heirloom cherry tomatoes, and sliced fennel was a colorful creation. An avocado pâté garnished with tomato salsa and chips, and a tray of cheeses and fresh figs were set out as well. Chicken wings seasoned with lime juice, apricot jam, and cilantro, plus mini-lobster rolls, and slices of cantaloupe marinated in a mint and Pernod syrup completed the offerings.

The latter was one of the most popular and definitely one of the easiest dishes. After the Continue reading

Roasting Fish Deliciously in a Breton Way

Roast Salmon with Pernod and Creme Fraiche 1 1799x1366This summer while my family spent ten days in Brittany, I was lucky enough to meet a Breton woman named Manou Gorin. the contact person for the house we had rented. Trim, petite, and charming, this grand’mère (French grandmother) became an instant friend when we discovered that we shared a love of cooking. She brought us treats such as coconut crème caramel as well as crêpes with salted caramel sauce, and gladly shared some of her Breton recipes. One in particular, for lobsters roasted with Pernod and crème fraîche, caught my attention.

She explained that she halved the shellfish (while alive!), and arranged the halves on a baking sheet. The lobsters were topped with pats of butter, sprinkled with cayenne, and then roasted in a very hot oven. Finishing touches included pouring a little flamed Pernod (an anise-scented liqueur) over the fish, then topping them with small dollops of crème fraîche. I couldn’t bring myself to do in lobsters by plunging a knife into them, so I substituted thick salmon fillets instead, and loved the results.