An Analysis of Wedding Menu Essay

Menu for The Smiths wedding Fritelle Di Borragin- Deep fried Borage leaves served with a spicy dip Minestone with Monkfish and Jumbo Shrimp- A Italian minestone soup with monkfish and shrimp. Braised Wild Rabbitt- A tender, moist rabbitt braised to perfection Sorbetta Di Pompelmo- A Grapefruit and Lemon flavor combination sorba. Appitizer Fritelle Di Borragin Serves four For Batter cup all purpose flour 2 eggs 6 Tablespoons Milk teaspoon salt For Dip 2 red bell peppers, half, cored, and seeded 1 small red chile pepper seeded and finely chopped 1 garlic clove, finely chopped 1 teasppon lime juice 1 teasppon paprika ST to taste 7 oz. Borage leaves Vegetable oil Batter Make a smooth batter from the ingredents given and strain if necessary to get rid of any lumbs. Wash Borages leaves and drain well. Dip Preheat oven to 425 degress. Roast red bell peppers until skin blisters, peel peppers. Finely dice half of the bells and puree the other half untill smooth. Combine the dice and pureed peppers in a bowl with the other remaining ingredents. Leaves Heat the oil to 350 degrees, dip each leave in batter and deep fry. Lift out and drain on towels. Sprinkle with coarse salt and serve with dip. Soup Minestrone with Monkfish and Jumbo Shrimp Serves four 1 lb. tomatoes peeled cup olive oil 1 cup finely chopped onions 2 garlic cloves, finely chopped 2 cups diced yellow bell peppers 2 cups diced mealy potatoes 2 tablespoons tomato paste 4 cups vegetable stock SP to taste 1 lb. skinned Monkfish 4 Jumbo Shrimp, peeled and deveined Small basil leaves cup freshly shaved aged caciotta cheese Quarter and core the tomatoes. Remove and strain the seeds, reserving the jucie, and chop into small pieces. Heat half the oil in a large saucepan and sweat the diced onions and garlic without letting them color. Add the...