|Apple Tart Mémé|
I then put way too little flour in the dough for my apple tart, but managed to salvage it by careful surgery once it was in the tart shell.
Hors d'oeuvres consisted of smoked sturgeon and smoked ricotta sprinkled with dill over German style super-multi-grain bread that I bought from She-Wolf Bakery. Even on a bad day, I couldn't screw this up.
|Smoked sturgeon and smoked ricotta crostini|
The appetizer was my beet and turnip salad with Alain Passard's unbelievably complex and delicious honey lime vinaigrette aigre-doux. The beets took twice as long as expected, did not peel easily and generally were a nightmare, but the final result was fine.
|Beet and turnip salad with mesclun and vinaigrette aigre-doux|
There followed a cheese course consisting of spectacularly pungent vieux cantal from 2012 that I brought back from France on New Year's Day, served with walnuts and Spanish fig cake to cut the divine rotten taste and aroma of the cheese.
|Super old Cantal with walnuts and fig cake|
Most important, the company was great and the event a success despite my messes.
So I managed to overcome my demons for the most part, but not as well as Shoki, the Japanese mythological demon-queller, would have done). A challenging day that ended well.