Hello Beth, I love your idea of making individual frittatas in the raclette dish, what a good idea! Every family has its favourite choices of charcuterie, teenagers tend to love little knacki balls( the so-called saucisses de Strasbourg in an apéritif format). I always add quail eggs( I couldn’t find any here in the States, if I had seen your video before, I would have gone for the regular ones, I like how you made those square fried eggs !). I love to add these 2 cured meats options: lardons fumés and jambon râpé. A bowl of radishes is great to cut all the heavy cheese and cured meats.
Oh I love all these suggestions! We were in Strasbourg just after Christmas (What an amazing time to be there! I'm still in awe of the decorations and markets!) and discovered the "Knack Sausage" so now I can just imagine the little ones ha! I love the idea of the radishes! Yes, I bet they would be a great way to cut the richness of everything. Totally doing that next time! :)
Ha! Aww thanks for that. We do "east first" with our eyes ha! :) I also think that's the difference between "cooking" and "Entertaining" I think setting a scene, or creating little touches that make guests feel "transported" is another form of the "entertainment" in entertaining ha! It's really my favorite part :)
Hello Beth, I love your idea of making individual frittatas in the raclette dish, what a good idea! Every family has its favourite choices of charcuterie, teenagers tend to love little knacki balls( the so-called saucisses de Strasbourg in an apéritif format). I always add quail eggs( I couldn’t find any here in the States, if I had seen your video before, I would have gone for the regular ones, I like how you made those square fried eggs !). I love to add these 2 cured meats options: lardons fumés and jambon râpé. A bowl of radishes is great to cut all the heavy cheese and cured meats.
Oh I love all these suggestions! We were in Strasbourg just after Christmas (What an amazing time to be there! I'm still in awe of the decorations and markets!) and discovered the "Knack Sausage" so now I can just imagine the little ones ha! I love the idea of the radishes! Yes, I bet they would be a great way to cut the richness of everything. Totally doing that next time! :)
Such FUN Beth!!!
So fun! And so yummy too! :)
Wow ~ this sounds fantastic. Thank you Beth, for another great meal idea.
It's so much fun! And SO easy on the host ha!!!
What a fun meal idea! Much better than fondue! I just love the way you entertain everything is always so lovely. Have a great week!
Ha! Aww thanks for that. We do "east first" with our eyes ha! :) I also think that's the difference between "cooking" and "Entertaining" I think setting a scene, or creating little touches that make guests feel "transported" is another form of the "entertainment" in entertaining ha! It's really my favorite part :)