|champagne jelly avec champagne|
For several days it sat in my cupboard, untouched, until I could figure out what to do with it. I finally came up with the idea of (plain) mini bagels topped with cream cheese and champagne jelly. Of course, with the elevation of Fauchon gelée, I knew I couldn't use just any old bagels; I made a trip to Absolute Bagels for the best bagels (I know of) in N. Y. C. (David once made a trip home with a dozen Absolute bagels in his carry-on; by the time he arrived at the airport, he smelled of garlic)
|Fauchon, Paris, "gelée au champagne"|
instead that I must pair the champagne jelly with real champagne! I selected: Heidsieck & Co. Monopole "Blue Top" brut champagne. It was a nice brut with good flavor--worth its $32 price tag.
I decided to top my mini bagels with some greens as well, in effort to balance the texture and flavor. At Westside Market, I was hoping to find some chervil, but could only find a small bunch of slightly-bruised watercress--it would have
to do. Once home, I sliced three mini bagels in half; topped them with cream cheese, gelée and watercress; and popped open the bottle of Heidsieck & Co. "Monopole."
I was surprised to find the champagne jelly didn't taste that much different than ordinary jelly and the watercress went by nearly unnoticed. I decided to grind some black peppercorns atop the minis as well...
|this was my original plan, but I was afraid the black pepper might be a bit too much...|
Disappointingly, as with the watercress, the freshly-ground pepper was lost among the other flavors as well... perhaps this was not my best culinary creation. (I never did say I was a cook!) But one thing that was not lost on this dinner, was the three tasty macarons I'd picked up at Silver Moon Bakery!
|apricot, vanilla and pistachio macarons|
The pistachio macaron was the first to be tasted and I never knew macarons paired so wonderfully with champagne! Next, I moved onto the apricot macaron which had a thin, jelly layer followed by the black vanilla macaron...