Before leaving for a holiday trip to New York and Minnesota (more on that later), we had friends over for a giant feast. Toby made carrot and red lentil soup, and I made a large pile of crêpes.
The crêpes turned into a layered “gâteau de crêpes” out of Mastering the Art of French Cooking. I layered them with golden beets, goat cheese, sliced and browned mushrooms, spinach, and béchamel sauce. I couldn’t serve it neatly, so it wasn’t worth memorializing in a picture, but it was delicious and didn’t last long.
For dessert we had coconut macaroons, which I made to use up the egg white left over from an earlier batch of mayonnaise.
I love coconut macaroons. And here is the mayonnaise that left me with an egg white:
We ate it the night before the dinner party, as a dip for roasted potatoes.
