I decided to have some “good ole girls” over for lunch today. Good ole girls like good food, good wine and just love to laugh out loud. We began with a Bailly Cremant Chardonnay and potted shrimp. http://cookinginsens.wordpress.com/2011/09/02/crevettes-en-pot/
I knew they would love the honey mustard chicken with sweet potatoes http://cookinginsens.wordpress.com/2011/10/04/honey-mustard-chicken-and-sweet-potatoes/. The wine was Bourgogne Aligote and quite good. Notice my new red tajine It’s a pity I didn’t think of having a Calvados pause or trou Normand before the salad but it was okay, the Aligote sufficed.
I have to say that the girls were starting to flag and didn’t really show much enthusiasm when I mentioned dessert until I sat it in front of them. They rallied. My girls! Panna cotta with a kiwi coulis and a topping of fresh kiwi. For the panna cotta http://cookinginsens.wordpress.com/2011/09/22/white-chocolate-panna-cotta-with-berries/ Then instead of the berries, make the kiwi coulis, pour the panna cotta over, allow to set and then top with fresh, chopped kiwi.
2 tbsp cornstarch
1/2 cup water
1/4 cup sugar
2 cup kiwis, coarsely chopped
Dissolve the cornstarch in a little water and set aside. Boil the water, sugar and kiwi together for about 5 minutes. Add the cornstarch and stir for 1 minute. Allow to cool before using.
Impossible to keep them still for the photos. I have to ask Roger what to do when taking pictures of good ole girls.