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Fun school assignment
9 years ago
School assignment: Come up with a four course menu for a wedding, and make a menu for each of the year's seasons. Here's my results..
Wintermenu:
Appetizer:
Seared lime and soy marinated tuna on a bed of a spiced beetroot slaw.
Dish between Appetizer and Main:
Creamy sunchoke soup with a hint of ginger and a sprinkle of crispy bacon
Main Course:
Grilled filet of venison seasoned with saffron and cilantro. Served with parsnip pure, butterpoached brusselsprouts and demi glace.
Dessert: Wintercheesecake. Crust is made off of gingerbread, the cream cheese mixture has almond and vanilla added to it. And there’s a cherry jelly coating the top.
Springmenu
Appetizer:
Guinness-marinated carpaccio on a bed on baby spinach, grated irish cheddar and pickled red onion rings.
Dish between appetizer and main:
Scallops poached in irish applecider on potato and carrot hash browns
Main course:
Whiskey-braised porkcheeks with steamed white asparagus, baked tomato and mashed potatoes. Served with a whiskey jus
Dessert:
Rhubarb ice cream in a waffle-bowl with whipped cream, with Baileys added to it. And toasted, chocolate coated hazelnuts.
Summermenu
Appetizer:
Bruschetta with parma ham, strawberries, fresh basil leaves and feta cheese. Comes with a drizzle of balsamic claze, freshly ground blackpepper and toasted pinenuts
Dish between Appetizer and Main:
Sake and wasabi marinated chicken skewer on a grilled slice of watermelon that’s got a mint and ginger glace.
Main course:
White wine poached turbot with a cauliflower pure, with added mustard. Served with caramelized onion and sauteed fresh peas.
Dessert:
Elderflower pannacotta with dark chocolate sauce and pickled plums
Autumn menu:
Appetizer:
Pike wrapped in poached leek on a bed of cornpure
Dish between appetizer and main:
Creamy mushroom(chanterelle)soup with a dash of cognac and a parmesan chip
Main course:
Grilled rack of lamb, seasoned with pink pepper and thyme. Served with pomme duchesse, butterpoached broccoli, baked mushroom and a creamy pepper sauce.
Dessert:
Pear pie served with cardamom scented whipped cream and caramelized pecans.
Wintermenu:
Appetizer:
Seared lime and soy marinated tuna on a bed of a spiced beetroot slaw.
Dish between Appetizer and Main:
Creamy sunchoke soup with a hint of ginger and a sprinkle of crispy bacon
Main Course:
Grilled filet of venison seasoned with saffron and cilantro. Served with parsnip pure, butterpoached brusselsprouts and demi glace.
Dessert: Wintercheesecake. Crust is made off of gingerbread, the cream cheese mixture has almond and vanilla added to it. And there’s a cherry jelly coating the top.
Springmenu
Appetizer:
Guinness-marinated carpaccio on a bed on baby spinach, grated irish cheddar and pickled red onion rings.
Dish between appetizer and main:
Scallops poached in irish applecider on potato and carrot hash browns
Main course:
Whiskey-braised porkcheeks with steamed white asparagus, baked tomato and mashed potatoes. Served with a whiskey jus
Dessert:
Rhubarb ice cream in a waffle-bowl with whipped cream, with Baileys added to it. And toasted, chocolate coated hazelnuts.
Summermenu
Appetizer:
Bruschetta with parma ham, strawberries, fresh basil leaves and feta cheese. Comes with a drizzle of balsamic claze, freshly ground blackpepper and toasted pinenuts
Dish between Appetizer and Main:
Sake and wasabi marinated chicken skewer on a grilled slice of watermelon that’s got a mint and ginger glace.
Main course:
White wine poached turbot with a cauliflower pure, with added mustard. Served with caramelized onion and sauteed fresh peas.
Dessert:
Elderflower pannacotta with dark chocolate sauce and pickled plums
Autumn menu:
Appetizer:
Pike wrapped in poached leek on a bed of cornpure
Dish between appetizer and main:
Creamy mushroom(chanterelle)soup with a dash of cognac and a parmesan chip
Main course:
Grilled rack of lamb, seasoned with pink pepper and thyme. Served with pomme duchesse, butterpoached broccoli, baked mushroom and a creamy pepper sauce.
Dessert:
Pear pie served with cardamom scented whipped cream and caramelized pecans.
I noticed you had alcohol in a few dishes. Did you also have to provide any non-alcoholic versions for any of these?
Do you have to actually cook any from this selection or is it purely an academic assignment?