12 Courses

I started the post by wanting to write about doughnuts. Going to a doughnut shop can be a treat beyond compare. In the USA, the landscape seems to be overrun with chains such as Winchells, Yum Yum, or Dunkin. The smaller shops tend to have fewer varieties on the shelves and, of course, what they have generally don't move as quickly as the inventory might in one of the larger establishments.
But instead, I thought about meals. I once read that a child's IQ score was lowered because he was unable to answer the question, "Name the three meals of the day." Sadly, he was of a classified "minority" group and did not grow up eating three meals a day. He knew breakfast because it came to him at school for free. Then he knew that he would get something between breakfast and going to sleep. It was called "something to eat" or simply "food".
Food security is something that I include in the morning and evening prayers. It's up there with a roof over my head, clean running-water with variable temperatures, clothing, soap, and a car that fires up in the morning.
I once was invited to a 12-course meal that was served in an Austrian vineyard. The barn had been converted into a dining hall. Each course was paired with two glasses of some wine from the vineyard. There was smoking at the table and I found myself leaving at every other course to air out my nostrils in the sub-freezing night air.
As for the bill? I was an invited guest, but I did remember calculating how many months of rent could have been paid with that Schilling price tag.
Most of these courses are not part of my lifestyle. And the explanations of what sort of dish they might include are not suitable for the vegetarian or kosher eater. This would neither be suitable for a person of limited financial means, nor would it be too appropriate for someone who is watching his/their/its/her weight.
My world is soup, salad, protein based dish, starch (rice, pasta). The formality of an evening meal doesn't really exist in my world anymore even though that is how I grew up. I avoid caffeine at night and might put up a pot of something herbal (hibiscus, chamomile, or a pre-mixed herbal tisane).
Still and all, I do like looking at these examples of how the well-to-do gorge themselves on massive amounts of unnecessary calories and micronutrients.



12 Course Meal Menu

Below are explanations of the courses in a 12 course meal and dish suggestions for each stage.

1. Course One - Hors D'Oeuvres: Since this course is typically served during cocktail hour or as guests arrive, hors d’oeuvres are hand-held finger foods that are easy to eat.
   • Goat cheese crostini with fig-olive tapenade
   • Zucchini fritters
   • Shallot and pancetta tortilla crisps
2. Course Two - Amuse-Bouche: This can be translated from French to mean “amuse the mouth” or to generally please guests’ palates with a small, flavorful taste. Frequently, this might stimulate the appetite or hint at upcoming flavors in the next meal course(s). Restaurants use this as a complementary item chosen by the chef.
   • Sweet potato chips with goat cheese and caviar
   • Caprese bites with basil vinaigrette
   • Pea soup served in a shot glass or espresso cup
3. Course Three - Soup: As with all your courses, one classic idea is to relate your soup course to the season. Avoid soups that are too hearty so guests don’t fill up for the rest of the meal.
   • Melon and basil gazpacho
   • Pumpkin sage bisque
   • Tuscan white bean and roasted garlic soup
4. Course Four - Appetizer: In many parts of Europe, this course is called the "entree" because it introduces the main stages of the meal. It is usually served on serving trays or small appetizer plates and features small cuts of meat, seasonal vegetables, starches, and sauces.
   • Charred broccoli with shishito peppers and pickled onions
   • Mushrooms stuffed with Pecorino Romano, garlic, and bread crumbs
   • Candied carrots with honey, cumin, and paprika
5. Course Five - Salad: This course is usually an assortment of raw vegetables with a flavorful dressing. Some restaurants in parts of Europe serve salad after the main course, but it is also common to serve salad before it.
   • Garden salad with lettuce, tomatoes, onions, and tart vinaigrette
   • Chopped Thai salad with peanut dressing
   • Greek salad with olives, lettuce, red onions, and feta cheese
6. Course Six - Fish: This dish is a flavorful light protein before the main courses.
   • Grilled salmon with a soy sauce marinade
   • Lemon garlic tilapia
   • Crispy trout with a parsley-caper vinaigrette
7. Course Seven - First Main Course: The first main dish is often white meat, such as chicken, duck, or turkey.
   • Spicy Thai basil chicken
   • Roasted duck with an orange-ginger glaze
   • Deep-fried turkey with a honey bourbon glaze
8. Course Eight - Palate Cleanser: This is like a reset for your taste buds. Palate cleansers remove residual flavors from the mouth before the next course.
   • Sorbet (lemon, melon, or mint)
   • Prosecco
   • Water with lemon
9. Course Nine - Second Main Course: Typically, the second main course is red meat, such as premium beef and lamb, or game meat such as venison.
   • Stuffed lamb breast with lemon, ricotta, and oregano
   • Grilled flatiron steak with rosemary potatoes
   • Herb-crusted venison medallions
10. Course Ten - Cheese Course: Create a platter of different cheeses and items to accompany them.
    • Include a variety of cheese textures and flavors, such as aged, soft, firm, and blue cheeses
    • Choose a selection of breads and crackers
    • Provide companion items, such as jams, chutneys, spicy mustards, caramelized onions, candied nuts, and pistachios
11. Course Eleven - Dessert: Usually accompanied by an after-dinner drink such as a glass of dessert wine, coffee, or tea, this is a sweet and decadent course.
    • Rich flourless chocolate cake with a glass of sweet port wine
    • Lemon creme brulee with dry white wine
    • Fruit tarts and berries with champagne
12. Course Twelve - Mignardise: Many restaurants offer mignardise to conclude the meal on a sweet note. This tiny, bite-sized dessert pairs with tea, coffee, port, brandy, or scotch.
    • Miniature butter madeleine biscuits
    • Small pieces of chocolate
    • Bite-sized macarons