Before you run off thinking someone has hacked into my blog… stop, wait, don’t leave. I promise there will be dessert, in fact, two types of dessert.
A few weeks ago I submitted a proposal to Foodbuzz for their monthly 24×24 event which Showcases posts from 24 Foodbuzz Featured Publisher bloggers, highlighting 24 unique meals occurring around the globe during a 24-hour period, and guess what? It got accepted!!
I happen to have a few soccer fans at home, one even asked if he could miss school to stay home and watch the very first game! The answer of course was no, we did make sure and record it for him. His response “It’s just not the same mom….”
So, I gathered a few other soccer fans and invited them over to watch USA play against Ghana all while enjoying a buffet consisting of a variety of dishes from a few select countries. Each dish of a given country was matched up with it’s opposing team’s country.
Let’s start off with cocktails shall we?
The Negroni is a very bold and traditional Italian apéritif traditionally made with Campari bitters. The Kiwi Cocktail was made with a traditional New Zealand favorite Marlborough Sauvignon Blanc infused with kiwi fruit and pears served with a splash of orange liqueur, lime juice, and club soda.
On to the appetizers…
This savory filled pastry proved to be stiff competition for the Mexican quesadilla.
Surprisingly gooey melted Oaxaca cheese with a touch of mayonnaise wrapped in lovely corn tortillas was not good enough to win this match up.
The bold flavors of the bulgogi marinade were no match for the Uruguayan churrasco.
As our first pair of side dishes we had two types of coleslaw, a traditional Dutch version and a Japanese version. Both were tasty, but the kimi zu dressing took these shredded vegies veggies to a whole new level.
Our second side dish pair was made up of the All American Corn on the Cobb and some Fried Plantains… I’m sure you can guess which team won in this case. I suppose our team would have had better luck if I had made corn fritters instead.
||Corn on the Cobb
||Kelewele (Fried Plantains)
And finally we arrive to the last match of the day, dessert. Unfortunately as yummy as the Crema Catalana looks we had to sadly enforce the mercy rule because the Chocolate Fondue was way ahead of the game.
I should have called foul play, because the melted dark chocolate, fresh fruit, and pound cake started scoring points before the game even started.
adapted from 1080 Recipes by Simone and Ines Ortega
4 cups milk
2/3 cup superfine sugar
2 teaspoons lemon zest
8 egg yolks
2 tablespoons potato starch
demerara sugar, for caramelizing
Pour milk into a medium sauce pan with 4 tablespoons of sugar and lemon zest. Bring to a boil. In a separate bowl whisk the egg yolks with the remaining sugar and the potato starch.
Temper the egg yolks by pouring a couple of small ladles (approx 1/4 cup) full of the hot milk into the bowl and whisking as it is being added. Gradually add the remaining hot milk into the bowl and whisk to combine.
Return contents of bowl back into the sauce pan and place over medium-low heat stir constantly until thickened, approx. 5 minutes.
Strain the custard before pouring it into the serving dish, or 6 individual dishes, let it cool, then place in the refrigerator to chill for a minimum of 2 hours before serving.
Once ready to serve sprinkle a little demerara sugar on top of the custard, and use a kitchen blow torch caramelize it.
Dark Chocolate Fondue
1 3.5 ounce toblerone
2 3.5 ounce hershey’s dark chocolate bar
1/2 cup heavy cream
1 small sara lee pound cake
assorted fresh fruit (strawberries, grapes, pineapple)
Melt chocolate and heavy cream in a fondue pot, serve with assorted fruit and pound cake which has been cut into bite size pieces.