Joey, absolutely do use amontillado in the Marengo and anything that adds to a more creative and personal approach.
Also, I adore blood sausage aka boudin noir (sounds more appetizing doesn't it?). We love that in my country. Goes very well with caramelized apples as you know. However, you need to realize that a lot of people won't eat it, even when they have never tasted such a treat! Anyway, just for fun this fantastic recipe including a video. Easy to make 2 days before the party. Don't know wether it's fit for 75? Maybe for another occasion. Also, it's visually a recipe that will invite people to overcome their aversion towards blood sausage. To be served as a starter or part of a buffet's main dishes! This is NOT a dessert!
Tarte tatin with boudin noir
See the video here http://www.njam.tv/recepten/tarte-tatin-met-zwarte-pens
Translation of the recipe;
5 boudins noir in slices/ 6 Jonagold apples in chunks; use any sweet apple that doesn't fall apart when cooking / 150 gram sugar/ 100 gram butter / 1 sheet puff pastry
Heat the oven to 200°C. Butter a pan with heavy bottom. Add sugar and turn the pan to get it all over the pan surface. Put the apple chunks in as close to each other (they will shrink) as possible and press well. Put on low fire and caramelize the sugar a few minutes. Cover with the boudin noir.
Use the lid of the pan to cut out the puff pastry. Punch some holes in it. Cover the pan with the pastry.
Reduce the ovenheat to 175°C and bake the tarte tatin for 15 minutes. Remove from the oven and let cool to roomtemperature. Important; put in the fridge for another 12 hours!
To serve; heat the pan on very low fire so the tatin detaches from the pan and turn upside down on large a plate (see the video!).
Other videos by this chef from both his pork and fish series; http://www.njam.tv/chefs/johan-segers?page=1
The first paragraph on this page says; "Elk experiment ontstaat spontaan. Als je niets forceert, komt de inspiratie vanzelf".
Or, "Each experiment is spontaneous. When you don't force it, inspirations finds itself". That's probably why he became a Michelin star chef. Traditionalists go nowhere.