Thursday, December 25, 2008
poire belle helene
For Christmas eve, we always have the same menu : beautiful winter salad ( this year: baby greens, roasted beets,medgool dates, gorgonzola and walnuts) followed by local, fresh and sweet Dungeness crab feast.My aioli mayonnaise was spiked with cayenne and chives. Cremant ( rose champagne from Alsace) was served. But now, desert had to be different: no more buche de Noel,or other mini cakes.To serve something gluten free, I thought of an old favorite of significant, one we used to order in parisian bistrots when we met: the perennial poire belle helene: vanilla poached pears,served with ice cream, chocolate sauce et toasted almonds.Dot plated the poires and took all the pictures.She also hand drew the pattern on the tablecloth.What a phenomene !
you can always click on the image to see it bigger.