Friday, September 9, 2016

Chef Patrick's "All Finger Foods" 5-Course Menu

The other night my husband and I were fantasizing, over cocktails on our little balcony above Avenue Franklin Roosevelt, about all the dinner parties we’d like to give once we're back in circulation. (His recovery from a collision with a VW minivan is moving right along, and my recovery from an acute midlife crisis is progressing with cautious speed.) One of the menus we came up with is a five-course dinner of finger foods. The "mini-muffins" contain bits of sausage (a kitchen staple in our household). For an entrĂ©e, there's a choice of three: oysters on the half-shell, mussels (we have a method for eating these with your fingers), or poached shrimp with mayo. Main course: barbecued ribs with Vermont-grown ("Vermontoise") corn-on-the-cob, asparagus spears (the French consider this finger food), and steamed artichokes. There's a cheese course (of course) and, for dessert, an ice-cream cone or a candied apple mounted on a licorice stick. The recipe for the mini-muffins is one we clipped from the TV guide. If you would like a copy, send me an email. It's in French, but I'm working on a translation.


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