Sorbet as a starter ?

Soup is too heavy if followed by steak pie and trifle. How about eggs hollandaise with asparagus? You can buy a jar of hollandaise sauce and cook eggs & asparagus in advance.

I have been served an Earl Grey sorbet and a tomato sorbet, both delicious but no idea how to make them , or even buy them.
Avocado and cream cheese with a few prawns.
Gazpacho.
A small amuse bouche coffee cup of soup as the meal sounds quite filling.
Got it !
Grapefruit, grilled, with sherry and the final touch of sophistication, a maraschino cherry on top!

Grapefruit, grilled, with sherry and the final touch of sophistication, a maraschino cherry on top !
Or channel the whole 60's retro vibe with a tiny glass of orange or tomato juice

@ joseann our "trous normands" -a regular given the chance - were and remain strictly of the liquid variety !

Baby vodka tomatoes?

Callistemon21

Oreo

RosiesMaw

How about just a platter of cold cuts like Parma ham, chorizo, olives, sliced pepperdew peppers (jar) anchovies or stuffed tiny peppers? With sourdough I think.
Not a sweet sorbet- the wrong taste in your mouth to start a meal IMO.

Oooh! That sounds delish.

DD often makes that - spread out on a huge dish or wooden board.

This is one of our favourite snacky lunches, everyone from 3 yearss old to 80 seems to enjoy it, particularly if it includes anchovies and some smoked salmon. You can also include quite a lot of vegetarian bits and pieces, including cheese, just make sure that the veggies get the first crack at the plate.

NotSpaghetti

Baby vodka tomatoes?

Bin the tomatoes - drink the vodka! Nobody will be any the wiser 🤣🤣

Chardonnay mushrooms. We serve tepid.

Norah

Chardonnay mushrooms. We serve tepid.

Never heard of those, it sounds interesting.

Is that in a sauce made with the wine?

Just do canapés instead of a starter,smoked salmon on brown bread, hummus and crudités etc.
Much simpler.
A sorbet is not a starter or pudding, it is a palate cleanser.

Callistemon21

Norah

Chardonnay mushrooms. We serve tepid.

Never heard of those, it sounds interesting.

Is that in a sauce made with the wine?

No.

Cooked in wine with herbs a long period, strained. Allowed to 'semi dry' and served on small plates with bamboo skewers.

I have always seen sorbet as a palate cleaner between courses.

I'm puzzled Norah, mushrooms cook so quickly (max 15 mins boiling, ideally much less,) do they not become slimy if cooked for a long time?

Chardonnay sautéed mushrooms are nice though

RosiesMaw

I'm puzzled Norah, mushrooms cook so quickly (max 15 mins boiling, ideally much less,) do they not become slimy if cooked for a long time?

No. They're lovely.

I pulled the recipe, to remember the exact time. Six hours covered, followed by 5 hours uncovered - until almost dry.

May I have a link to the recipe please?

RosiesMaw

May I have a link to the recipe please?

Chardonnay Mushrooms
500 g chestnut mushrooms, cleaned, stems trimmed
60g butter
90ml chardonnay
1t worcestershire
1/4t pepper
1/4t garlic powder
60ml water
2t vegemite (or 2 cooking cubes, if you tolerate msg)

Simmer 6 hours, covered.
Simmer 5 more hours uncovered, watch liquid level as it dries.

I did Google chardonnay mushrooms and recipes seem to recommend about 10 - 15 minutes cooking time.

Did you mean minutes, Norah?

So, what did you serve in the end, Floradora?

I think a vegetable sorbet would be a nice and unusual idea. Why not make some gazpacho(cold vegetable soup) and sorbet that?

Yes a secret message to those it fits. Two or three different melon balls so you could have the different colours mixed up. To those you love it is a lovely starter and to any that you are not so keen on you can say balls to the lot of them!!!

I never have a starter, when I've tried I find I can't finish the main course and dessert. And dessert is so much better than starters.

Why not? I adore Champagne Sorbet as a starter, but have never had it with fruit

As a quickie - baked Camembert with ready to bake rolls or other bread.
With pre-prep time - filo pizza bites - use cup cake/muffin tin - layer 5 sheets of ready to roll filo with spray oil (for ease) between then using pizza wheel, cut into squares (to fit holes in tin). Bake until crisp then leave to cool until needed. Make up a thick filling using tinned tomatoes, lots of mozzarella, basil, (and anything else you'd put on a pizza) and refrigerate until ready to use. When ready, spoon filling into tart bases, sprinkle with grated parmesan and bake. Serve hot or cold.

How about an individual tart, leek and cheese for example with bacon for the non veggies. TBH I’d be tempted to make a swift visit to M and S or Waitrose