Food and Drink Fantasies

Cheese

St. Maure goat cheese (France)
Stilton with vintage port (England)
Wensleydale also with port (England)
Monchego with quince paste (membrillo)
Emmenthal and gruyere in a fondue
Appenzel fondue (Switzerland)
La Marechal a Gruyere (Switzerland)
Brie with cranberries en croute (France)
Roblechon (France)
Bishop Kennedy washed in whiskey (Ireland)
Banon goat cheese aged in grape leaves (France)
Epoisses washed in brandy (France)
D'Alpage L'Etivaz (Swiss aged gouda)
Vacherin Mont d'Or (Dunk a pear slice in this, or just eat it with a spoon) (Switzerland)
Asiago (Italy)
Brillat Savarin (France)
Pierre Robert (France)
Prima Donna (France)
Tomme de Savoie (France)
Sbrinz (Switzerland)
New Artisanal Cheeses From Spain: Mont Enebro, Torta La Serena ,Garrotxa , La Leyenda Brandy Cheese
Cashel Blue (Ireland)
Midnight Moon (like a goat gouda from America)
4 Star Grafton Cheddar
Crater Lake Blue (Oregon)
Feta Cheese Marinated in Olive Oil, Thyme and Peppercorns (Australia)

Meat

Foie Gras anyway
Veal with marsala sauce
Pork and potato dumplings
Venison with wild mushroom and port sauce
Bison with cabernet sauce
Lamb-- chops broiled or grilled with red currant jelly; Rack of lamb with a spicy herb crust or green peppercorn cherry sauce
Beef rib roast and steaks with herbed or peppercorn crust
Pork loin stuffed with dried fruits or with a spicy fruit salsa
Port tenderloin with a tangy fruit sauce
Duck --Roasted with fruit stuffing and sauce; Duck confit; grilled duck breast rare
Pennsylvania Dutch bacon
Nuremberg bratwurst on a crusty roll with mustard
Braised meats -- short ribs, brisket, lamb & veal shanks
Roast smoked ham with espresso chili glaze
Jamon Serrano and Jamon Iberico from Spain

Seafood

Fruits and Vegetables

Brussel sprouts and chestnuts
Broccoli anyway
Cauliflower anyway
Sweet corn--only fresh picked
Beets grilled or with a light vinaigrette
Sugar snap peas, especially with mint and black pepper
Fennel grilled or roasted
Grilled pineapple, especially with black pepper
Wild mushrooms--shitake, morels, chanterelles, cepes, Portobellas, oyster, truffles (black or white)--anyway
Potato gratin with Boursin cheese
Roasted potatoes, onions and carrots with Parsley/Marjoram/Rosemary butter
Heirloom Tomatoes--only in the summer
Strawberries--only fresh picked local
Cherries--by the pound
Summer fruit--plums, peaches, apricots--picked fresh
Root vegetables, especially roasted with madiera
Grilled fruit marinated with honey and nuts
Summer berries of all types
Mango and blueberry salad with lime and candied ginger syrup
Persimmons and Pomegranates in the fall--especially in salads with yogurt and honey dressing
Summer melon picked ripe on the vine
Grilled Pineapple with black pepper
Mixed summer vegetable "hobo pack" with herbed butter

Desserts

Fruit and herbal sorbets--only homemade
Anything lemon
Chocolate mouse with chocolate sauce
Vanilla soufflé with raspberry sauce
Hot fudge sundae with whipped cream and nuts
Scones with clotted cream
Fruit tarts and pies--now that I have mastered pastry dough
Profiteroles
Cheesecakes--all flavors
White chocolate bread pudding
Steamed puddings with vanilla & brandy sauces--only in winter
Flan
Creme Brulee (I get to use my torch--but only under strict supervision--so I don't burn down the apartment)
Coconut cake with lemon curd
Chocolate whipped cream cake
Creme anglais ice cream--all flavors--only homemade
Cranberry desserts of all types
Souffles
Anything with nuts
European style desserts--genoise cakes and charlottes
Bread Puddings

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Libations

Red Wines

White Wines

Fortified And Dessert Wines

Armagnac and Brandy

Sparkling Wines

Champagne--vintage--Krug, Dom Peringnon, Fleur de Champagne, Pol Roget Vintage, Bollingers, Serge Matthieu, Francois Seconde, Paillard
Spanish Cava
Italian Prosecco (especially Zardetto)

Beer

Updated March 16, 2008