Sunday, October 25, 2015

Today is the dinner party . . .

I have already done all of the pre-work in the kitchen that I can do.  This morning it's cleaning, cleaning, cleaning.  And I'm still at it.  One of the guests is allergic to cats and has asked that I put the cat outside.  I will have to take off her magic color, which allows her to come in through the Solo door in the basement whenever she chooses.  Knowing cats, she will want to find this guy and plop down on his lap and stay there!

As for dinner, at noon I will take baguettes out of the freezer and then make the apple pie.  While the pie is in the oven, I'll get the dining room set up.  Just enough mismatched chairs to go around my mom and dad's first dining room table.  I feel so blessed to be the kid who got it!  It's a gate-leg table, and fits against the wall taking up very little space.  But it will easily seat the seven people who will be here.  In fact, last Thanksgiving it seated eleven.  Practical and beautiful, just like my parents.

So once the table is set up and the bar is laid out, I will commence with making the main course dishes.  My favorite line in the braised sauerkraut recipe is "saute the chopped bacon in butter."  Oh, yes!  Then there are sliced carrots added to the saute pan, and finally white wine.  Then herbs, fresh ground pepper and two to three cups chicken or vegetable broth.  (I made vegetable broth Thursday, throwing all of the vegetable and herb trimmings into the soup pot while I made the veal stock.)  Then add the sauerkraut and turn into a Dutch oven.  Into the oven it goes for a slow braise.  Potatoes are added about half way through.

About an hour before dinner, the rabbit gets put into the oven with a gazillion shallots.  During the last 20 minutes, it is basted with the veal stock.  Eventually it becomes a glaze on the rabbit.  The sauerkraut, some sauteed zucchini and leek toast round out the main course.

Well, back to the vacuum cleaner.  Gotta get that cat hair cleaned up!

Stock to use for today's meal

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