The tale of our Progressive Dinner commenced last Thursday. Today, we share soup, salad, entrée and dessert. After hors d’oeuvres at the Feannys, dinner continued up the road at Cloister where the hosts decided to create a spectacular Thai-inspired evening. To say that we were left gung-ho is an understatement

Ann Marie Feanny and Gloria Palomino made it over before Mike, who arrived in time to enjoy the excellent, spicy ginger-carrot soup. Prior to that we exchanged pleasantries with Raymond Chung, who was visiting from Canada, Donald Chung of Yes Distributors and businessman Desmond Panton.

Conversation was a breeze, especially when ladies were ushered to chairs – each one with its own pashmina – (this to ward off the evening’s chill), while the gentlemen had several different-shaped masks. We made a mental note of the pashminas for our next dinner party.

The soup was an instant winner with the aromatic hints of cardamom finding favour with all, but especially with Gloria Palomino.

Our hosts, fully sensitive of the sudden drop in temperature at this time of year, provided not only pashminas but a warm ‘salad’ – Sugar snaps with peanut dressing – and what a sensation this proved to be.

The portions were just right (leaving guests wanting one forkful more), the sugar snaps, wonderfully green, were expertly al dente and the subtle drizzle of peanut dressing brought it all to a formidable snap.

The pause at this particular juncture was well-timed, allowing us time to discuss what had transpired thus far, to challenge the fairways with golf fanatic Donald Chung, to hark back to childhood memories of an entire pot of tripe and beans consumed by two dinner guests, and tales of Bussu.

Another bottle of Hardys Chardonnay is opened and discussion now moves to the South Eastern section of Australia where this wine is produced. Captain Feanny loves the ample Martini glass (the centrepiece) filled with floating votive candles and yellow chrysanthemums, yet another great idea. Space is made at our cosy table to receive tureens of rice, trays containing platters of beef with aubergine and roasted pork rack with basil.

More space is needed for the shrimp with coconut cream and bell peppers. There’s naught else to do save enjoy a meal so exquisite with jalapeno peppers so crunchy, a pork rack to convert the most strident vegetarian, and rice that craved further indulgence. We applaud with gusto our hostess, who has created this fare, each course from scratch from her open and made-to-cook/entertain kitchen.

Our Progressive Dinner ends in an even more spectacular manner. We thought it absolutely impossible that the residents of Cloister could pull off yet another winner, but this they did. Enter the final course. Pumpkin Custard served inside the pumpkin. The lid removed and the subtle, sweet melange of coconut cream and milk, vanilla, nutmeg, splashes of Cointreau, eggs and condensed milk explode – oh so slowly – in our mouths. We enjoy spoon after spoon, with nary a word uttered until the dessert bowls revealed once again their magnificent interiors.

Progressive Dinners are a must for 2006. Get to know your neighbours by creating wonderful theme dinners. Each house provides a course. Some (like Cloister) might even prefer to do several so that the party literally moves from place to place throughout the evening.

(Photos: Bryan Cummings.)

Share your Progressive Dinner experiences with us at The Jamaica Observer by e-mailing to whyten@jamaicaobserver.com

RECIPE

Shrimp with Coconut Cream and Bell Peppers

Ingredients:

4 lbs deveined large shrimps

12 bird peppers crushed

2 tablespoons light soy sauce

1 1/2 teaspoons Thai fish sauce

10 pearl onions – quartered

1 medium yellow bell pepper cut in long thin strips

1 medium orange bell pepper cut in long thin strips

1/2 cup coconut cream

5 tablespoons Ravida olive oil

Method:

Mix bird peppers in shrimp and marinate for 2 hours.

Mix soy sauce, fish sauce, coconut cream and onions.

Heat olive oil over high heat and saute shrimps for 20 seconds on each side. Add mixture and stir for 20 seconds. Add bell peppers and stir for 30 seconds.

Roasted Pork Rack with Basil

Ingredients:

4 lbs pork rack

2 tablespoons Thai basil (finely chopped)

3 tablespoons roasted peanut oil

3 tablespoons light soy sauce

1 1/2 tablespoons Thai fish sauce

1 tablespoon rice-wine vinegar

3 tablespoons fresh lime juice

3 tablespoons crushed garlic

1/2 teaspoon cumin

12 bird peppers crushed

1 tablespoon cilantro (finely chopped)

Method:

Using a long narrow-blade knife, make an incision in centre of pork down the full length. Mix all ingredients. Holding pork rack upright, use a teaspoon to heap mixture and pour into incision. Periodically, use the long handle of a wooden spoon to stuff mixture down the full depth of the incision. Reserve 1 1/2 tablespoons of the mixture and rub on exterior of pork.

Marinate for 2 hours

Preheat oven at 375 degrees F and roast for 2 hours.

Spicy Ginger-Carrot Soup

Ingredients:

3 tablespoons Ravida olive oil

2 large yellow onions

4 stalks celery, stripped and chopped

6 cloves garlic

6 tablespoons peeled, chopped fresh ginger

2 pounds carrot

9 cups chicken stock

1/2 teaspoon chopped bird peppers

1/2 teaspoon ground coriander

1 teaspoon tumeric

3 tablespoons Thai fish sauce

6 tablespoons fresh lime juice

4 teaspoons seasoned rice-wine vinegar

4 tablespoons smooth peanut butter

4 tablespoons brown sugar

2 teaspoons toasted sesame oil

2 cups coconut milk

Method:

In a large stockpot, heat oil over medium-high heat. Add onions, celery, garlic, ginger, and carrots and saute for 5 to 6 minutes, until onions are translucent.

Add stock, chopped bird peppers, coriander, tumeric, fish sauce, lime juice, vinegar, peanut butter, brown sugar, sesame oil, and coconut milk and bring to a simmer.

Cover and lightly simmer for 25 to 30 minutes. Let cool well.

Transfer the mixture to a food processor or blender and pulse several times.

This needs to be done in batches. Puree until smooth.

To serve, bring to a low boil. Ladle into soup bowls and sprinkle with chopped cilantro and toasted sesame seeds. The soup may be stored, covered, in the refrigerator until ready to be served and can also be served chilled as well.