Monday, January 7, 2013
12th Night: the 'Salad' Table
We are working our way around what I think of as the salad table.
Next to the veggies and dip is the brie with a blackberry balsamic reduction. There isn't a recipe for the reduction. Just toss some washed blackberries in a pan with a decent balsamic vinegar (about 1/4 cup). Simmer it over low heat until the berries release their juices and it is thick and syrupy. You might consider adding a wee bit more sugar, but I seldom do. This is perfect for over soft cheeses like brie.
Moving on around the table you see the oh so complicated fruit salad: Grapefruit and Green Apples. That's it. The only trick is to cut the grapefruit in half and use your grapefruit spoon to pry out the sections. Do it over a bowl to catch all the juices. Add the apples and you are done.
Behind the fruit salad is a cheese tray. I choose at least three different cheeses that have contrasting tastes and colors. I used to cube the cheese, but people are perfectly happy cutting their own, particularly if you have the appropriate fancy knives with each variety. The tray the cheese is sitting on is stone. We have several heavy stone platters and trays for the purpose. We chill them well before the event and they keep the cheese cool for several hours.