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Amuse Bouche question

User
16 years ago

Hello Good People,

IÂm new here, my name is Bill. I usually hang out in the Gardening Forums but find myself needing some entertaining advice.

If I may, IÂd like input from people on this forum.

IÂm serving a five course Christmas dinner. Prior to getting the first course underway, IÂm planning on serving an Amuse Bouche as guests sit down.

IÂm planning on serving a small champagne granita with a smoked salmon, brie and mushroom phyllo. IÂd like to rest the phyllo on a complimenting sauce or coulis.

I was thinking of Dijon mustard or a sweet red pepper jelly. IÂm not a big smoked salmon fan so IÂm not sure if my choices so far are good or off base. Any other suggestions?

Any input would be appreciated!

Bill

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