Preferred first course

Peter Creasey

Peter Creasey

Peter Creasey
For, say, a 3 or 4 course at-home dinner with different wine for each course, what might be the preferred non-soup first course -- both from the cook's point of view and the diner's?

From the cook's point of view, it should be (mostly?) pre-prepared, preferably warm, and easy to plate and serve. And, of course, from the diner's point of view, delicious, wine-friendly, and hopefully at least somewhat memorable.

Thanks for all thoughts!

. . . . Pete
 
Apropos of nothing, one possibility would be some sort of wild mushroom crostini. A wild mushroom-shallot-butter saute could be prepared ahead of time, then spread on the bread and grilled just prior to serving. Some hard cheese could be shredded on top for extra umami.

Mark Lipton
 
Something in the raw seafood family, like oysters or crudo. I like something nice and fresh to start with that will go with early-in-the-menu wines, which are usually bright whites like Champagne or Chablis.
 
Agreed on the fresh and bright theme. I lean that way myself.

So for example I might do a verdant puree for the crostini.
 
Thanks for the comments thus far.

I see I should have stipulated, while it's a good suggestion, "No raw protein".

. . . . Pete
 
Creamed morels on crostini are both delicious and a fine match with Champagne or white Burgundy. While fresh are best dried are still wonderful.

They can be prepared about an hour ahead of time and then reheated on the stove.
 
Based on the requirements, gougeres.

I also like the suggestions of creamed morels on crostini, and something-or-other topped with caviar.

Also a big fan of croquetas de bacalao if properly made. Kind of the opposite of fresh and bright, though..
 
No he wants a plated course. Go with mine and serve with Cuvee Fred VT or the 375th a niversary bottling if you have it.
 
Clip some frisee, shred some confit duck, add a slice of pear or a slice of fennel. Apply hot mustard vinaigrette dressing at the last moment.
 
While I appreciate many of the suggestions, cheese and crackers is still my favorite.
When really good cheese is served at the proper temperature and is fully ripe it is a beautiful thing and usually pairs well with white wine, whether still or sparkling.
Easy, too.
Best, jim
 
originally posted by slaton:
Based on the requirements, gougeres.

I also like the suggestions of creamed morels on crostini, and something-or-other topped with caviar.

Also a big fan of croquetas de bacalao if properly made. Kind of the opposite of fresh and bright, though..
Click to expand...

I thought of gougeres except he wanted pre-prepared and I like them best fresh from the oven. I'll usually put them in the oven about 10 minutes before guests are due to arrive.
 
Lots of good suggestions...much appreciated!

The creamed fresh mushrooms (morels?) on crostini dish sounds especially ideal thus far.

. . . . Pete
 
Maureen, I wish I had some of the Cuvee Fred VT; alas, no such luck.

I would never have thought of a pumpkin treatment.

. . . . Pete
 
In the fall I would make an onion tarte or a quiche. You just reheat in the hot oven and comes out like fresh. Great with many white wines.
 
originally posted by georg lauer:
...reheat in the hot oven and comes out like fresh...
Click to expand...

Or make it fresh to be taken out of the oven shortly before the dinner.

One of my favorite dinner party dishes for that reason. All the prep gets frontloaded and the service time does not have to be super-precise if you end up straggling to the table 10-15 minutes late.
 
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