Gourmet Menu Planner

**Fall French Gourmet Menu** *Appetizer: Pumpkin Velouté with Sage Croutons* **Ingredients:** - 1 small pumpkin, peeled and diced - 1 onion, chopped - 2 cloves garlic, minced - 4 cups vegetable or chicken broth - 1/2 cup heavy cream - 1 tablespoon butter - Salt and pepper to taste - Fresh sage leaves - Baguette, sliced - Olive oil **Instructions:** 1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until softened. 2. Add the diced pumpkin to the pot and cook for a few minutes. 3. Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender. 4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste. 5. For the sage croutons, drizzle olive oil over sliced baguette and toast in the oven until golden brown. Top each slice with a fresh sage leaf. 6. Serve the pumpkin velouté in bowls garnished with sage croutons. *Wine Pairing: A crisp Chardonnay or a light Pinot Noir complements the creamy texture and earthy flavors of the soup.* --- *Main Course: Coq au Vin* **Ingredients:** - 4 chicken thighs - 4 chicken drumsticks - Salt and pepper to taste - 6 slices of bacon, chopped - 10-12 pearl onions, peeled - 2 carrots, sliced - 2 cloves garlic, minced - 1 cup mushrooms, sliced - 2 cups red wine (such as Burgundy) - 1 cup chicken broth - 2 tablespoons tomato paste - 2 sprigs of fresh thyme - 2 bay leaves - 2 tablespoons butter - 2 tablespoons all-purpose flour - Chopped parsley for garnish **Instructions:** 1. Season the chicken thighs and drumsticks with salt and pepper. 2. In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot. 3. Brown the chicken pieces in the bacon fat until golden brown on all sides. Remove and set aside. 4. In the same pot, add the pearl onions, carrots, and garlic. Sauté until slightly caramelized. 5. Add the mushrooms and cook until they release their juices. 6. Return the chicken to the pot. Pour in the red wine and chicken broth. Stir in the tomato paste, thyme sprigs, and bay leaves. 7. Cover and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender. 8. In a small saucepan, melt the butter over medium heat. Stir in the flour to make a roux. Cook for 1-2 minutes. 9. Gradually whisk in some of the cooking liquid from the chicken until smooth. Pour the mixture back into the pot and stir until the sauce thickens. 10. Serve the Coq au Vin hot, garnished with chopped parsley and crispy bacon. *Wine Pairing: A classic choice would be a full-bodied Burgundy wine, such as a Pinot Noir or a Beaujolais.* --- *Dessert: Pear and Almond Tart* **Ingredients:** - 1 sheet of puff pastry, thawed - 3 ripe pears, peeled, cored, and thinly sliced - 1/2 cup almond meal - 1/4 cup granulated sugar - 1/4 cup unsalted butter, softened - 1 egg - 1 teaspoon almond extract - Powdered sugar for dusting - Vanilla ice cream or whipped cream for serving **Instructions:** 1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. 2. Roll out the puff pastry sheet into a rectangle and transfer it to the prepared baking sheet. 3. In a bowl, mix together the almond meal, granulated sugar, softened butter, egg, and almond extract until well combined. 4. Spread the almond mixture evenly over the puff pastry, leaving a small border around the edges. 5. Arrange the sliced pears on top of the almond mixture, overlapping slightly. 6. Bake for 25-30 minutes or until the pastry is golden brown and the pears are tender. 7. Allow the tart to cool slightly before dusting with powdered sugar. 8. Serve slices of the pear and almond tart with a scoop of vanilla ice cream or a dollop of whipped cream. *Wine Pairing: A sweet dessert wine like Sauternes or a sparkling cider would complement the fruity flavors of the pear tart.* --- *Plating Instructions:* - Start with an elegant presentation of the Pumpkin Velouté, garnished with a single sage leaf on top. - Follow with the Coq au Vin served in shallow bowls, ensuring each plate has a mix of chicken, vegetables, and sauce. - Finish with a slice of Pear and Almond Tart, dusted with powdered sugar and served with a quenelle of vanilla ice cream or whipped cream on the side. - Pair each course with the recommended wine to enhance the dining experience. This Fall French Gourmet Menu is designed to delight the senses with rich, comforting flavors and exquisite presentation, perfect for a special occasion or a cozy dinner party. Enjoy!