July 4th Guinea Pig Hoedown

I capitalized on the 4th of July holiday to party-host and try out of few of my potential menu items on my family.  My desired outcome was some honest, usable feedback that would guide me towards improving my recipes. My relations are people of opinions – strong opinions.   Saturday, I came to understand that they are people of conflicting opinions.  Nine conflicting opinions, to be exact.

 We began the afternoon with my appetizers of eggplant and lamb meatballs in a garlic-walnut dipping sauce served with a few different flatbreads.  My sister, S., thought the meatballs were a bit greasy and she has determined they would be better if baked.  My sister-in-law’s brother-in-law (no joke) and my brother decided they needed more binder (egg or breadcrumb).  S. said the binder was fine, but the dipping sauce was too garlicky (my brother, B., disagreed).  I served three kinds of flatbread.  Before the party, I had already settled on the Moroccan “pita-style” flatbread for my menu.  Well, S. thought the traditional, cracker-style flatbread was better.

 The main dish was Tamarind-glaze baby back ribs.  Everyone (surprisingly) liked them and told me not to change a thing.  Sister-in-law’s brother-in-law thought they would be undercooked (I baked them at 350 for 90 minutes), but had to take it back as they were perfect. The main course was “opinion intermission”.

 I finished the evening with two desserts.  The first was a pile of sticky honey-glazed yeast fritters dotted with crystallized ginger and golden raisins.  S. didn’t think they sounded good when I described them to her, but changed her mind once she took a bite of their sticky and crunchy goodness, although, she kept trying to convince me to dust them with chopped walnuts.  She also thought they needed to be smaller and encouraged more ginger.  My brother, B., said they needed more raisins.  I also served a tart with sucree crust, fig and sesame layer, topped with an orange-cardamom pastry cream, and finally decorated with Chantilly cream and sesame brittle.  My sister is the pastry expert.  She thought the crust was undercooked (I would agree) and we both agreed that the pastry cream was too “floury”.  She also didn’t like the texture of the sesame brittle.  My sister-in-law, T, loved the sesame brittle.  My brother’s mother-in-law said “10” on both.

 So what the fuck do I do now?


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s