Expert: Teri Davis Newman - 9/18/2008

Question
QUESTION: Hello! I'm hosting a small dinner party for my friends, and I was planning on preparing a fairly nice menu. The menu is a bit strange, so please bear with me -- we're college students and we have odd habits.

The main courses I'm preparing are a foie gras terrine with pineapple coulis, Nobu's miso glazed cod recipe, and Japanese shu cream puffs for dessert. I need to decide on the little things to go in between, and I'm not sure what I should do.

I think I need a light appetizer to serve before the foie gras; it seems weird to me to start a meal with something so rich. I have no idea what to aim for, though. Should I try to think of something that would contrast with the foie gras? What sort of flavor does that well? For example I could lightly stir fry some vegetable and garnish with Duxelles... but that might still be too rich... (I am serving the foie gras cold, in case that matters.)

My second question is about what to serve between the foie gras and the cod. It seems appropriate to make a soup, but again I'm not sure what sort of flavor or richness to aim for. Should I serve a cold soup or a hot soup? Creamy or spicy?

Finally, is it normal to serve something between the fish and the dessert? I know a "standard" thing to serve before dessert is cheese, but my guests don't much appreciate cheese. What kind of palate cleanser could I serve here?

Any suggestions you could give me would be much appreciated.

ANSWER: My goodness aren't you the ambitious chef!  Personally I would not use true foie Gras in a terrine as it is an extremely expensive ingredient and will be wasted in this recipe.  I would use chicken livers finely ground as no one  able to discern the difference.  Pineapple and liver are not a good mix, a port wine reduction would be much better with the liver. True Foie Gras should be grilled lightly and serve medium rare to enjoy the uniqueness of this delicacy.  Even though I lived in Tokyo for two years I've never been a big fan of Japanese Food, so the miso glazed cod is wasted on my palate as are the cream puffs but I defer to your expertise.  I would serve lemon sorbet in between the liver and the fish.  I would also serve that terrine with crackers.  I would not add another appetizer because of the richness of your first one.  I would also serve some sort of vegetable with the fish.  After the fish a cheese course of baked Brie with raspberry/basil jam topping served with apple slices and crackers would be delicious.  I would be happy to provide you with a recipe for this dish.  A palate cleanser between the fish and the cheese is not needed.
Good luck with your party,
Teri Davis Newman

---------- FOLLOW-UP ----------

QUESTION: Thanks very much! I have just one question about the cheese course. I think I will be able to do what you suggested, or something reasonably similar. How should I present and serve a dish like that?
Also, do you have a suggestion for a vegetable to go with the cod? I was thinking about bok choi, since I already have that and it fits in with the Asian theme, but it's not a very "fancy" vegetable so I don't know how that would work. One of my friends suggested asparagus, but I don't have any right now and I don't know a particularly good way to prepare asparagus either.

Answer
By a large Brie cheese and cut off the top rind.  Finely mince 3 fresh basil leaves and mix them with 1 cup of rasberry jam.  Cut the top rind off of the Brie.  Spread the jam and basil mix on top of the cheese.  Place cheese in the center of the purchased pillsbury pie crust.  Wrap the cheese in the crust and bake at 375 approximately 30 minutes or until crust is golden brown.  Remove from oven and place on circular serving dish surrounded with apple slices and savory crackers.  Slice and serve allowing each guests to cut their own slices of the cheese.
You could sauté the Bok Choy in some sesame oil, garlic and soy sauce which would probably be really tasty.  The best way to prepare asparagus is too rapid and Saran wrap microwave it for 2 minutes depending on the size of the asparagus stalks, and serve with hollandaise sauce or mayonnaise to dip it in.
Please feel free to contact me again if you need further assistance!
All the best,
Teri Davis Newman