Celebrate Beaujolais Nouveau with a French Dinner Party

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With Beaujolais Nouveau Day fast approaching (the third Thursday in November every year), we’re putting on our menu-planning hats and coming up with ways to celebrate the new wine. Bottled just 6 to 8 weeks after harvest, Beaujolais has very little tannin and typically is quite fruity and light. In fact, some find the purple-pink wine to be immature and equate drinking it to eating cookie dough (but we all know cookie dough is delicious). Most, however, consider the wine to be an early indicator of the wine’s potential once properly aged. Either way, the arrival of Beaujolais Nouveau marks the end of the harvest and a lot of hard work, meaning it is the perfect excuse for a celebration.

And we’re going to do just that, with a group of friends over a lovely French meal—such as this one brought to us by some of our favorite bloggers. Won’t you join us?

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These gorgeous Gougères, made with Gruyere cheese and fresh thyme, set the tone for a memorable meal. The best part is you can make them in advance–just freeze them before baking and focus on other elements of your meal. {from The Little Epicurean}

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Simple ingredients create stunning results with these Mussels in White Wine Sauce. Just add wine (of course), onion, parsley, and tomatoes to cleaned mussels, et voila you have made a dish that is sure to impress with complex flavors and beautiful presentation. {from Cooking Melangery}

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We simply couldn’t have a French dinner without this classic French dish, now could we? Nigel Slater’s Coq au Riesling may stray a bit from the traditional but it wows with its rich, creamy sauce (made with dry white wine, portabello mushrooms, and pancetta) over tender chicken. {from Simply Delicious}

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This Daube Provençale (French Beef Stew with Red Wine) effortlessly combines comfort and elegance in one bowl, making it the ideal dish for a dinner party or a cold winter night. Red wine, citrus, and olives are simmered low and slow with the beef to create layers of salty, briny, and earthy flavors. {from Katie at the Kitchen Door}

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End every meal on a sweet note is our philosophy, and this Flourless Dark Chocolate Soufflé with Earl Grey Cream does exactly that. The rich dark chocolate combined with tea-infused cream is an unexpected yet delightful use of flavors. Plus, these adorable little desserts puff up like soufflés but are much less finicky. {from Artful Desperado}

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When a meal calls for something beautiful and bright, these Verrines of Strawberries and Vanilla-Flavored Custards are all you need. Creamy homemade vanilla custard is topped with a strawberry sauce (made from nothing more than fruit and sugar), making them an easy and perfect ending to a celebratory dinner. {from La Tartine Gourmande}

Photos courtesy of Maryanne, Yelena, Alida, Katie, Gabriel, and Bea.

Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

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