Happy Hanniween! I finally, FINALLY got up the nerve to host a Hannibal themed dinner party. It was pretty easy, considering I’ve been collecting everything I’d need over several years for various reasons. I actually came in under budget and with more booze than I started with, so I’d say it was a success!
It was an 8-course dinner menu, consisting of:
1. Butternut squash and red beet soup with speck and cream
2. Massaged kale salad with pomegranate seeds, apples, feta and pecans
3. “Beverly Katz” hasselback potatoes with pearl onions and vine-roasted tomatoes
4. Punch Romaine, as a sorbet with meringue
5. Rib roast with thyme, rosemary and sage, with wine sauce, and purple carrots and beets in sweet sauce
6. Meats and cheeses (headcheese and liver)
7. Desserts of wine jelly and wine-poached pears with honey
8. A nautilus shell spilling red and black fruits (goldenberries, ground cherries, grapes, figs, pomegranate seeds, raspberries and blackberries), inspired by a fellow Fannibal!
Photos aren’t the best, but the lighting was poor and I had to, you know, feed people before it all got cold, lol.
I am unworthy.
