Welcome back, Outlanders! The wait is almost FINALLY over, and it looks as though we have some luscious viewing ahead of us in season two.
It also looks like everyone with access to Outlander around the world will be watching the episodes on the same weekend, give or take a day, which is a great change over season one (especially if you’re Canadian like me — Showcase is only one day behind the Starz Premiere on April 9, so we will see the Premiere on Sunday, April 10!)
The Frasers have hit Paris, and they’ll spare no expense in their attempts to wheedle their way into the City of Love’s Jacobite circle – full of intrigue, power struggles, and impeccably dressed men, like Charles Stuart, aka the Bonnie Prince:
I mean, EVEN Murtagh is coiffed and dressed!
Outlander Kitchen’s Outlander on Starz Premiere Menu for season 2 is a light affair, a series of small sips and bites easily made ahead of time so that you’ll have time to mingle with your guests, pimping your 18th Century French hostessing skills.
I always tend to focus more on the food for the party, so I don’t have any downloadable decorations, or fancy stuff like that. I had a look online, but my google searches didn’t find anything. Yet. Please let us know in the comments below if you come across some ideas for decorating!
A good bet is to find inspiration in the official photo for season two above: sumptuous table linens, silver serving trays, candelabras and floral centrepieces. (It doesn’t look like I’ve done any of that in the photos below, but I promise to dress things up next week when I present the last item on today’s menu, Fergus’s Iced Cakes.)
For more menu inspiration, check out these FIVE menus I posted for the season one premiere.
First up is consommé, a traditional start to a formal meal. Crystal clear and rich with flavour, it stimulates diner’s appetites and prepares the palate for the meal to come. Serve it in shot glasses to toast the start of your party and the new season!
I won’t lie – consomme can take some time, as you’ll see when you check out the recipe below, but a little goes a LONG way, and your guests will thank you for this treat while they praise your culinary prowess.
Gougères are handheld cheese savories perfectly suited to a cocktail party for a bunch of would-be Jacobites. Serve them plain, as they are in Burgundy, as an accompaniment at wine tastings, or fill them for more hearty fare.
Outlander Kitchen’s recipe for Gougères.These mussels are based on a recipe taught to me by my very first culinary mentor, Chef Patrice. Meaty morsels swimming in butter that just beg for a crusty French loaf to soak up all the richness. Serve them in their shells, or on top of lightly toasted baguette slices. An easy dish to prepare ahead of time, then pop them under the broiler for 2 minutes when your guests arrive.
I will be serving a choice of red and white wine with the food, but during the show, I thought it might be fun to sip from some Dragonfly in Amber themed beverages.
Hot Chocolate, or Chocolat Chaud, has been served in Paris for hundreds of years, and this rich version is beyond delicious, especially when you compare it to a package of powdered instant.
Another choice is this dressed up gin and tonic. Inspired by the Comte, this tasty cocktail is mixed with St. Germain Elderflower Liqueur.
With that, I say Slainté and Ith do leòr! (Eat Plenty)…and enjoy the show!