Christmas Baking 2015

Hello all-

Some years I do very little baking at the holidays, and sometimes I do a fair amount. It just kind of depends on how I’m feeling that year, or what I see that looks cute and I want to try (in addition to standard, family favorites).
This year, as you can see below, I was a bit out of control! 🙂
I found all kinds of cute cupcake decorations and other clever, cute recipes that I just had to try this year!

 

Merry Christmas and Happy Holidays to all!
Carol

Mistral Kitchen 9-Course Dinner

In late May, Karen, Jeri, Jen, and I were able to get our schedules coordinated and enjoy a special deal we had gotten to enjoy a 9-course meal at Mistral Kitchen in downtown Seattle. We have all been there before, and they have wonderful food and fantastic cocktails. So we were very excited to have a whole evening there!

We had the most amazing servers and were having such a great time, that we ended up having the manager and pastry chef sit down and chat with us! We were there 5 hours and it just went by like that! Apparently, since they loved us so much, we ended up with more of like a 12-course meal! By the last of the 3 desserts, we were so stuffed, we had it home with us. We were just maxed out!

I ended up taking some notes (I know I know- nerd alert!) on what each course was, just to remember all the details and how amazing everything was (I tried to include the wine pairings when I’m remembering them, but that didn’t really go so well. Particularly after the “cocktail course”!

Intro/”Welcome” Snack: Champagne with chili oil
and lime popcorn:

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Amuse-bouche: Grav lox with creme fresh:

Big eye tuna with shaved asparagus and radish,
grapefruit segments, and radish sprout basil oil:

Maine diver scallop, corn, basil oil, and hon
shemiji mushrooms:

Alaskan halibut, Egyptian farro mustard greens, baby
turnips, heirloom carrots, radish sprouts, and pea foam:

Lamb, black beans, ramp oyster mushrooms, in
a port reduction:

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Pierre Robert cheese with apricot
marmalade and radish sprouts:

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Dessert:
Coconut pudding with rum foam, shaved coconut,
compressed pineapple, and cilantro syrup:

Chocolate bombe (peanut butter filling) with port
soaked cherries:

Some of the other items we had (that I was too wrapped up in to get a picture of):

Foie Gras with thinly sliced apple and candied orange peel (who would have thought I would like Foie Gras?! But I do!)
The “Cocktail Course”: “Point of No Return” was the name. It involved fire. Very cool.

What a great, fun experience. Sometimes I don’t mind paying extra for a special experience. And that’s what this was. Not just good food and wine. But a whole experience, and one I won’t forget anytime soon.  Can’t wait for our next culinary adventure…