Chocolate Champagne and Caviar - Sparkling Berry Cocktail, Blini's, Chocolate Timbale, Berry Compote, Almond Bread

These three C’s, Chocolate, Champagne, and Caviar, are the star attractions that inspire wise hosts to create an elegant, memorable festive table. “Happiness, simple as a glass of chocolate or torturous as the heart, Bitter. Sweet. Alive.” - Joanne Harris, Chocolat.

Don't invite the usual suspects; be brave and invite someone new who'll breathe new life into old conversations. I also like having someone outspoken and controversial at my table, even when politics and religion are boring. Let everyone sit up straight! Place settings give you the upper hand, so separate old foes and boring couples.

Even Stalin, in his madness, realised these were commodities the world needed, even as his fellow citizens starved. Why Marie Antoinette said, "give them cake," we'll never know; she really gave confectionery a bad name.

For me, these words spell Holiday, Christmas, summer, bliss, pleasure, indulgence, and opulence. A well-planned, well-executed menu would shine a spotlight on your table and leave your guests satisfied and mystified by your brilliance.

The beauty of the recipes I share is that they can be prepared in advance. Serving bubbly or a sophisticated Sparkling Red Cocktail when guests arrive adds a glamorous sparkle to the evening. A sprinkling of caviar or fish roe as a garnish, or a generous dollop on Blinis with sour cream, served as canapés or a starter, shows panache.

The Chocolate Timbales (Fondants) can be made well in advance and kept in the freezer; just 8 minutes before serving, pull them out, pop them into the oven, and Voilà, you have a spectacular dessert! Garnish with the Tuile biscuits and a scoop of ice cream.

When the accolades have died down, swoop in with a beautiful Cambrieni, mixed-berry compote, and homemade Almond bread. All the competition will groan, and, as a final pièce de résistance, move in with a perfectly brewed French coffee (Brandy) and Chocolate Rum Truffles.

Golden rule: Guests always remember the Starter and the Dessert, so tailor your effort to your confidence level. With a little effort, you can make them glamorous, fun, and creative, regardless of your experience.  Add gold leaf, candles, flowers, and herbs to make them sparkle, and focus on the freshest seasonal ingredients to impress your guests.

Place some crushed ice cubes, a slice of lemon, and some lemon juice in each flute. Add a dash of Crème de Cassis and top with soda water or Sparkling wine. For an informal affair, serve the cocktail in a large glass bowl or be frivolous and serve the drinks in jars, festively decorated with a sprig of mint or a lavender flower. 

 A large bowl of the freshest Strawberries on the side complements the Sparkling wine and the Red Sparkling Cocktail.  Who's up for Boules, you may well ask!  A silver salver piled high with shucked oysters and caviar on crushed ice would be the ultimate treat.

---oOo---

BLINI SERVED WITH SOUR CREAM AND CAVIAR

(Blini is a small “pancake” made with yeast) Blini are small, almost like our “crumpets”; therefore, you could make four blini in a pan at once.

Prepare the batter 3 days in advance, cover with cling wrap, and refrigerate until needed. 45 minutes before guests arrive, make the blinis and serve at room temperature.
You can also serve blinis topped with a neatly rolled slice of smoked salmon, garnished with a dollop of thick Crème Fraiche and either caviar or a sprig of fennel.

INGREDIENTS:

To Garnish: sour cream and caviar.

METHOD:

1. Stir together warm water, yeast, and sugar in a bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
2. Sieve together all-purpose flour, buckwheat flour, and salt, then stir in milk, 3 tablespoons butter, and eggs.
3. Add the frothy yeast. Mix well.
4. Cover the bowl with plastic wrap and set it in a roasting pan filled with 1 inch of warm water. Let it rise in a warm place until the dough has increased in volume, has bubbles breaking the surface, and is stringy when scooped, 1½ to 2 hours. Stir the batter before using.
5. Heat a 12-inch non-stick pancake pan or frying pan over moderately high heat until hot and brush with some of the remaining melted butter (if butter browns, immediately lower the heat). Working in batches of 4, spoon 1 tablespoon batter into the pan for each blini, then cook, turning over once, until golden on both sides, about 2 minutes. Transfer to an ovenproof platter and keep blinis warm in a low oven
6. Serve blini topped with sour cream and caviar.

Serve blini neatly plated on a large platter or silver tray (makes it easier to serve if guests are standing around)

To serve as an individual starter, plate and serve with a small herb and lettuce salad dressed with a citrus dressing. 1 part olive oil, ½ part lemon and vinegar, a teaspoon of honey, salt and pepper, grated citrus peel, and chopped fennel or snipped chives.

Prepare your plates, platters, or trays an hour before your guests arrive, and cover with cling film. The small salads will improve in flavour at room temperature; dress them after the main filler has been added, just before serving.

COOKS’ NOTE: •

Batter can be made 3 days ahead and chilled, covered (after letting it rise in a warm place). If necessary, thin the batter with a few teaspoons of milk before using.

---oOo---

CHOCOLATE TIMBALES

NB: This recipe must be prepared at least one day before serving, making it the perfect choice for a dinner party.

(MAKES 10)

Method:

1. Melt the chocolate and butter gently over simmering water.
2. Remove from the heat and leave to cool.
3. Beat eggs, egg yolks, and sugar to a sabayon (thick and creamy), slowly add the chocolate mixture, and mix until smooth.
4. Fold in the flour, and pour into well-buttered moulds.
5. Chill overnight.
6. Bake in a pre-heated oven at 180°C for 8 minutes (the cooking time is short so that you have a delicious sauce when the Timbale is opened up.
7. Cool slightly before turning out.

TRY: an additional square of chocolate pressed into the middle of the filled mould adds another yummy dimension to this dessert.  

NOTE:

1. DO NOT OVERCOOK THESE TIMBALES. A runny centre is imperative.
2. The filled moulds may be frozen and baked straight from the refrigerator, which makes it an ideal holiday surprise.
3. If moulds are to be frozen, use metal Timbale moulds, which are available at most good Kitchen boutiques.
4. Use a medium-sized timbale (125ml content)

---oOo---

TUILE BISCUITS

1. Cream butter, sugar, and vanilla together
2. Gradually beat in the egg white (the mixture may look like it’s separating, but that’s fine!)
3. Then mix in the flour to form a smooth paste.
4. Chill for 2 hours.
5. Spread spoonfuls on a baking sheet, bake in a pre-heated oven at 200°C until golden, about 5 minutes.
6. The biscuits can be wrapped around a lightly greased rolling pin or bottle as soon as they come out of the oven, work very quickly as they cool down, and will break. Slide off the rolling pin as soon as they’ve hardened. If you’re adventurous and would like to try this, make 2 tuiles on a baking sheet at a time.
7. Keep in an airtight container until needed.

---oOo---

Cambrieni With Mixed Berry Compote And Almond Bread

1. Line a loaf tin with parchment paper.
2. Beat egg whites until stiff, add sugar and beat well.
3. Fold in the sifted flour, almonds, and essence.
4. Pour into the prepared tin and bake in a pre-heated oven at 180°C for 30 minutes.
5. Cool.
6. Slice into paper-thin slices and bake in a pre-heated oven at 180°C until golden, about 5 minutes.
7. Serve the crispy biscuits

---oOo---

MIXED BERRY COMPOTE

1 Cambrieni round

1. Boil together for 2 minutes.
2. Add berries to the syrup, simmer for a few minutes, remove the cinnamon stick, and pour over the Cambrieni.
3. Serve with almond bread.

---oOo---

CHOCOLATE RUM TRUFFLES

METHOD:

1. Crush the biscuits into fine crumbs. Combine biscuit crumbs, rum, cocoa, icing sugar, and nuts in a bowl. Pour in the melted butter, mix well.
2. Chop 200g of chocolate roughly, put it into the top of a double boiler (a saucepan with another saucepan on top), and stir over simmering water until melted.
3. Remove from the heat, cool slightly, and mix in sour cream. (Note: the water must never touch the bottom of the pan, as the chocolate will burn)
4. Add the chocolate mixture to the biscuit crumb mixture and mix. Refrigerate until mixture is firm. Roll into balls. (mixture will feel like clay)
5. Chop one-third of the extra chocolate roughly, put it into the top of the double boiler, and stir over simmering water until melted.
6. Remove from the heat, pour into a bowl, add one-third of the coconut, and mix. Roll each ball in the melted chocolate mixture.
7. Lay out on a tray, refrigerate until truffles have set. Repeat with the remaining balls and extra chocolate and coconut.
8. Truffles may be dusted with extra cocoa powder, icing sugar, or finely chopped nuts instead of using coconut.
9. A maraschino cherry may also be inserted into the centre of the truffle before rolling.

Keep truffles in an airtight container and serve as needed.

---oOo---

Remember: Your guests feel most comfortable and relaxed when you are relaxed and that happens when you're organised. Plan your menu ahead of time, buy ingredients, and make as many dishes as possible beforehand. Lay the table a day before the party, and make a list, ticking off everything as it's done.  Stack crockery for easy access, and do the garnishes beforehand.  Let friends remove plates after each course and pack the dishwasher.

Enjoy your own party by getting dressed 30 minutes before guests arrive, wearing your favourite red lipstick, and sipping a glass of bubbly as the front door opens. Take a deep breath, reapply the red to your lips, relax, and then knock their socks off! Let your partner in crime oversee the main course; let them bask in your reflected glory, too.