New Year’s Dinner was a done deal so to speak – ham, beans
and greens are expected. But lunch was another story. Here the playing field
was open.
Foodtasmic was lucky. A friend gave a bottle of real
Champagne. This one was from Nicolas Feuillatte. This is a consistent producer
of quality Champagne at reasonable prices.
Champagne? New Year’s? Hey, not much decision there. Break
out the nice flutes and enjoy. What else did we have that was already on hand
that would do justice to a bottle of nice Champagne?
A look in the fridge brought the answer in three parts.
First there was smoked salmon. I think there’s hardly a better combination than
thin slices of smoked salmon with bubbly. Ours was topped with a few capers for
a little flavor pop here and there.
There was a jar of trout caviar. The color was right and it
had a clean fresh flavor. The pop from it was so pleasing too.
We found a small piece of 4-pepper goat cheese. It made a
great companion to the salmon and caviar. Its pungency was more interesting
than sour cream or cream cheese.
A knob of beautiful fresh butter rounded out the plate.
Served alongside were simple butter snack crackers.
With all the possible combinations, the few ingredients made
for much variety. A little of this, add a caper next time, use the cheese and
then not. It made for a busy and fitting New Year’s lunch bash.
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