I’m having some friends over for dinner and was thinking about what to server. I decided to base the whole dinner around JAO. I’m new enough to mead making that everything else I have needs to age some more. Currently I have both some standard JAO and some semi-dry JAO
Here is the plan, any and all suggestions gratefully accepted. I still have no idea what to serve as an appetizer for people to munch on till everyone gets here.
Salad:
Fresh baby spinach
Green Onion
Mandarin Orange slices
Fresh Feta cheese (the local cheese maker at the farmers market makes some of the best I’ve ever had)
Pinon nuts sprinkled on top (just robbed them from my sister in New Mexico, from her back yard)
Salad Dressing JAO and Balsamic Vinegar with a splash of Olive oil. (Should I add some herbs and of so what?)
Serve with the Dry JAO chilled and force carbonated. (After all it is still hot out here)
Main course:
Rack of Lamb basted and served with a sauce made from a reduction of the Sweet JAO and mint and barbecued over a mesquite grill.
Double cooked baked potatoes with garlic
Fresh corn from the neighbor’s garden
Fresh Asparagus served with a topping of diced up home grown Tomatoes and Tomatillos mixed with a little olive oil and a dash of black pepper. On top of that goes fresh grated Parmesan cheese with more pinon nuts.
Served with the dry JAO, non carbonated and room temperature.
Desert:
Fry up some bananas in a reduction of JAO and butter with a bunch of Cinnamon added to it and served over Vanilla Ice cream.
Served with the Sweet JAO.
Here is the plan, any and all suggestions gratefully accepted. I still have no idea what to serve as an appetizer for people to munch on till everyone gets here.
Salad:
Fresh baby spinach
Green Onion
Mandarin Orange slices
Fresh Feta cheese (the local cheese maker at the farmers market makes some of the best I’ve ever had)
Pinon nuts sprinkled on top (just robbed them from my sister in New Mexico, from her back yard)
Salad Dressing JAO and Balsamic Vinegar with a splash of Olive oil. (Should I add some herbs and of so what?)
Serve with the Dry JAO chilled and force carbonated. (After all it is still hot out here)
Main course:
Rack of Lamb basted and served with a sauce made from a reduction of the Sweet JAO and mint and barbecued over a mesquite grill.
Double cooked baked potatoes with garlic
Fresh corn from the neighbor’s garden
Fresh Asparagus served with a topping of diced up home grown Tomatoes and Tomatillos mixed with a little olive oil and a dash of black pepper. On top of that goes fresh grated Parmesan cheese with more pinon nuts.
Served with the dry JAO, non carbonated and room temperature.
Desert:
Fry up some bananas in a reduction of JAO and butter with a bunch of Cinnamon added to it and served over Vanilla Ice cream.
Served with the Sweet JAO.
