Any ideas for a posh starter/ aperitif?!
Any ideas for a posh starter/ aperitif?
Thanks a lot!
Additional Details1 month ago
I mean food...
Answers:
1 month ago
I mean food...
Starters
Cream of Parsnip, Rhubarb & Ginger Soup
Stilton & Pear Paté with a Port and Redcurrant Jelly on a Bed of Baby Chard and Rocket Leaves
Kiln-roasted Salmon & Local Smoked Trout on a Bed of Baby Leaves with Capers, Drizzled with a Lemon & Thyme Dressing
Duck Liver Paté with Apricots & Brandy with a Red Onion Marmalade
Or go to this great website below. It has heaps of ideas for posh starters. They're for weddings and functions, but will still hit the spot!
Source(s):
www.posh-nosh.co.uk
There is no one particular type of alcohol that is always used for apéritifs, although liqueurs are common.
One of the most common apéritifs is sherry, but it varies from region to region. For example, in Greece, ouzo is a common apéritif, whereas in the United States, it would be rare to have ouzo as an apéritif. In the Czech Republic, a common type of apéritif is Becherovka, especially in the spa town of Karlovy Vary (Carlsbad).
In southern France, a common apéritif is Pastis which is another anise-based drink, with commonly found brands in France being Ricard, Pernod and Pastis 51. The French typically drink the aperitif diluted 1:5 with water in a tall glass. The water may be added by drizzling it into the glass through a slotted absinthe spoon on which one or more cubes of sugar are placed as part of the infusion. A notable feature of this drink is that it turns from a sombre yellow to opaque white when water is added. This is distinct from but closely related to absinthe, an alcoholic beverage containing a wider array of botanical extracts.
Also popular are "aperos" which are known as bitter drinks. These include Campari, Suze, Byrrh and Cinzano. Vermouth is also another popular apéritif.
In Italy "aperitivo" is very popular, especially in the north of Italy. The offering with the pre-dinner drink can be as small as a few potato chips and olives to an elaborate buffet including hot dishes and sometimes fresh pizza. The latter is becoming an attraction in itself as many more bars aggressively compete for the "aperitivo" crowd.
Caviar and blinis with chopped egg yolk, chopped egg white and finely diced raw onion. Pop a bottle of Philippe Gonet Blanc de blancs Champagne or Perrier Jouet champagne. Enjoy!
Flash fried scallops with a little garlic and chilli on rocket and citrus salad served with citrus dressing & a nice bottle of Sancerre or Veuve Cliquot! Nice, fresh,easy to cook and always looks good! A little caviar to dress if the budget affords!
Kir, a mixture of Crème de Cassis and white wine, is very good and elegant.
try bread sticks wrapped in very salty bacon strips, with a basil and sundried tomatoe pesto
Smoked salmon or gradvalax on blinis with a twist of black pepper,serve with a very dry,crisp champagne!
Asparagus is bang in season at the moment, so why not lightly fry them in butter, then wrap them in parma ham? Tastes great and means minimum effort.
Alternatively, try a terrine. there was one made on Saturday Kitchen the other week that would be perfect.
For drinks, I would go for something light and refreshing, such as Tio Pepe sherry or a nice chilled bottle of Prosecco.
I would say smoked salmon starter, Oysters, Mussles or maybe cavier?
Something that looks really nice, is three diffeent types of melon, it's light, refreshing and low in calories - Get yourself a melon baller (cookshops - I got mine in Boots the chemist) and make balls of yellow, red and green melon add a few sprigs of mint, pile them into glasses, add a twist of lemon/lime peel and there you go! also has the beauty of being able to prepare in advance and just put in the fridge. If you can't find a melon baller, just skin and cut into even sized cubes