Come Dine With Me – Gourmet Edition
Gourmet Duck Breast
What began as a group of friends cooking together remotely during the pandemic has turned into one of our favourite blog topics. The premise is simple: create a three-course menu that features Ambrosia apples in each dish. Home cooks can choose their recipes from the Ambrosiaapples.ca website, and can substitute anything they want on any of the recipes – or create their own — but all the dishes must include Ambrosia apples. Everyone is instructed to choose one appetizer, one entrée, and one dessert. Cocktails are optional.
Our next group, Susan and Brad, are busy professionals who live in the heart of the city. They love to entertain, and are known for hosting elaborate dinner parties in their Yaletown, Vancouver condo. Covid-19 put some of the fun out of their entertainment plans, so they decided to forgo the company and host each other instead. “We decided that a lot of the fun was in the planning, the preparation, and the anticipation of the enjoyment from our labours,” says Brad. “Maybe we can still achieve that with just the two of us, and share it with you?” Thanks, Guys! The results are awe-inspiring and mouth-watering.
Susan and Brad’s Menu
- Apple and Fruit Slaw on a Bed of Butter Lettuce (recipe below)
- Roast Duck Breast with Apple Puree (from Simply Bishop’s Easy Seasonal Recipes – John Bishop & Dennis Green)
- Baked Apples with Cider Butter Sauce (from the Canadian Living Slow Cooker Selection)
- Paired with: 50th Parallel UnParalleled Pinot Noir
Ambrosia Apples purchased from Choices in Yaletown
Gourmet Baked Apple
“As we would with guests, we started with a cocktail to whet our appetite,” Susan tells us. “And since this was an Ambrosia apple challenge, we decided to go with Ambrosia Apple Blossoms from the Ambrosia website. They were delicious, and went down so quickly that we forgot to take a photo.”
“We debated having another for the photo op,” Brad adds, “but decided that we’d better stick to the plan, or we’d never finish dinner!”
Susan and Brad were inspired by the salad from the Roxy Goes Rogue Come Dine with Me post. “It was a lovely way to start,” Susan reports. “The crispness of the apples and fennel with the creaminess of the mangoes was absolutely divine.”
“The duck was definitely the star of the night,” says Brad. “It was amazing, and I couldn’t imagine it with any other kind of apple. The Ambrosias added just the right sweetness. Not surprising, since everything we’ve made from Bishop’s cookbook has been spot-on.”
“The dessert was delicious,” Susan informs us, “The recipe didn’t make a lot of sauce, though, so if we served this for company, I’d have some creme anglaise or caramel sauce on hand.”
“Having no company means more wine for us,” quips Susan. “Ha ha, just kidding! We would usually pair each course with a different wine, instead we shared a bottle of one of our favourites, 50th Parallel UnParalleled Pinot Noir from the Okanagan. It was perfect with the duck, especially!”
The couple agreed that overall this was a really fun experience, but they still prefer to share. “Although we love to cook for each other, and try different recipes, the reaction from our guests is it’s own reward sometimes,” Susan reports. “Maybe once the restrictions are lifted, we could try this again?”
“With different dishes, of course,” adds Brad.
“Of course,” Susan confirms.
We are looking forward to it!
Apple and Fruit Slaw on a Bed of Butter Lettuce Recipe:
(serves two)
- 1 Ambrosia apple, shredded
- ½ c fennel, shredded
- ½ c red cabbage, shredded
- 1 mango, chunked
- ¼ c pumpkin seeds
- 2 large leafs of butter lettuce
Dressing:
- ½ c frozen strawberries
- 2 tablespoons honey
- 1 T balsamic vinegar
- 1 T olive oil
- Salt and pepper to taste
Would you like your Ambrosia Apple menu featured in our blog series? Share your interest by contacting us on our Instagram page http://instagram.com/bcambrosia, or by posting and tagging @bcambrosia and #ComeDineWithMe. Check out our recipes here: https://ambrosiaapples.ca/recipes/.