Saturday, June 10, 2006

Bienvenida

Bishop Antonio Ledesma, S.J. was recently installed as Archbishop of Cagayan de Oro. Last 4 June, the Xavier University Jesuit Community welcomed Bishop Tony. I was tasked to prepare the meal for the night And I decided on a Mediterranean theme. The ten-course dinner is as follows:

Appetizers:
Prosciutto con Melone
Bruschetta with Eggplant Caviar
Asparagus & Pancetta Gratin

Soup:
Onion Soup with Gruyere Cheese and Baguette Toasts

Salad:
Country Salad with Feta Cheese and Parsley

Main Course:
Provencal Fish with Sauce Pistou
Rosemary Chicken with Potato Wedges
served with Pasta Con Aglio

Dessert:
Chilled Zabaglione w/ Fresh Mango Slices
Banana-Mango Flambé

I began preparing the dishes at around 1 pm, and the cooking/preparation continued until the dinner itself (which was around 630pm). It was overall satisfying for me to see my brothers gathering together, enjoying the food, moreover enjoying good company.

I capped the dinner with a zabaglione. It is a light custard dessert usually served warm. I decided to chill it and in place of berries, I put slices of ripe Philippine mango. Here's the recipe:

Chilled Zabaglione with Fresh Mango
5 egg yolks
1 egg
6 tbsps. sugar
4 tbsps. rhum
2 Philippine mangoes, sliced
12 mini barquillos sticks

Put the egg, the egg yolks in a double boiler and using an electric mixer, beat the mixture for around 5 minutes until frothy, slowly adding the sugar. Slowly drizzle in the rhum, then remove from the double boiler. Whisk first for around 1 minute on high, 2 minutes on medium, and then 5 minutes on low: this is to ensure a smooth consistency.

Chill the mixture for around 1 hour. Then, repeat the mixing process. 1 minute on high, 2 minutes on medium, and then 5 minutes on low. The end-product must be like a mousse. Proportionally distribute the mango slices into 6 serving cups. Spoon the chilled zabaglione into the cups. Place two mini-barquillos sticks in each cup just before serving.