Diner en Blanc. An event that started with a group of friends in Paris 20-plus years ago has turned into a global gathering, and I was lucky enough to attend Cincinnati’s first pass at it.
A very glamorous flash mob…wearing all white and taken to a secret location, you bring the party with you. Literally.
White table, chairs, linens, china, glasses; everything you need to set a lovely table. And the food, and wine, of course. It was really fun to see all of the creativity and effort people put into their settings; I went a bit sparse and modern, but was totally comfortable with that. I didn’t know what to expect, and it was a lot of work to get things together, so it was all about being super simple. Next year…the sky is the limit.
First Course – L’Apéritif
Some light bites, served with Champagne
Provencal Rosemary Almonds
adapted from a recipe at http://frenchfood.about.com/od/appetizershorsdoeuvres/r/rosemaryalmonds.htm
- 3 tablespoons butter or olive oil
- 2 teaspoons dried rosemary, crushed
- ¾ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 cups raw almonds
- Preheat oven to 350 degrees.
- Put almonds in a single layer on a baking sheet
- In a small saucepan, melt butter
- Mix seasoning into the butter, and then pour over almonds. Make sure all almonds are coated
- Bake for about 10-12 minutes, stirring once, until toasted and fragrant
- Remove from heat and serve warm or at room temperature
Prosciutto Wrapped Melon
No real recipe needed here. Wrap the melon of your choice and shape (slices, wedges, cubes) in prosciutto.
Second Course: L’Entrée
Cold White Bean Soup
Velouté de haricot
adapted from a recipe at http://www.easy-french-food.com/cold-soup-recipes.html#.UHwiRMWHL-8
Makes 4 servings
- 1/4 cup chopped white or yellow onion (as mild as possible)
- 2 – 15 ounce cans white beans
- 2 tablespoons sherry vinegar
- 1/4 cup olive oil
- 2 cups milk
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- salt and pepper
- Place onions in a food processor (or blender)
- Drain and rinse the beans completely; add them along with the vinegar and olive oil to the onion.
- Blend until you have a smooth puree.
- Add the milk, cayenne pepper and cumin and blend again until you have a smooth liquid. If you think it is too thick, add a little water (or chicken stock)
- Add salt and pepper to taste.
- Chill for at least 30 minutes, but also good at room temperature
Third Course – Le Plat Principal
Served with a lovely French white wine.
I had big plans for this but to be honest, with all of the other preparations…I ran out of time. So I served store-bought roasted vegetable souffles (baked at home, in individual servings, and wrapped in tin foil a few minutes after coming out of the oven) with an arugula salad, lightly dressed. I will be going all out for this course next year…
Fourth Course – Le Fromage
Had just a few selections – mostly Spanish. By this point, I no longer knew what wine I was drinking…but it was good.
We were having too much fun to remember to document the food…our neighbors were awesome. We were super lucky to be sitting next to them.
Fifth Course – Le Dessert
The original recipe is for cardamom cookies with an orange glaze, which I skipped for the evening. So good, even without it.
- 1/4 cup (1/2 stick) unsalted butter, plus more for pan
- 1 tablespoon good-quality honey
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 2 large eggs
- Brush molds of a madeleine pan with butter; set aside. Make the batter: Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
- Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
- Preheat oven to 325, with rack in center. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plastic wrap, and refrigerate 30 minutes.
- Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wire rack; let cool slightly. Unmold cookies onto rack, and let cool completely.
Balloons! Sparklers! Wine! Dancing! A truly memorable evening; I cannot wait until next year.