Рецепт For The Elegant Set (Menu And Recipes)
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- Food fit for the most exquisite of palates! Build your reputation as a hostess. Do not be faint hearted when it comes to serving your gourmet friends. Bring out your best silver and dazzle them with your culinary skill. The recipes which follow will bring you compliments and you will not have to spend hrs in the kitchen to bring it off.
- =) Menu Red Caviar Canapes Strawberry Surprises Fondue Bourguignonne Meat
- Dip Sauces: Mock Bernaise, Anchovy, Garlic, Mustard Plum Elite Espresso coffee (no recipe) Light California champagne (no recipe)
- =) Serving Suggestion Starched blue linen, crystal serving dishes, white porcelain and sterling champagne glasses all bring a touch of elegance to an intimate deck-side gathering. Arched candelabra with tall white tapes would be perfect for illuminating the fondue dish. Each guest could be handed a porcelain salad size plate with blue linen napkin folded on top and frosted sliver champagne glass. Remember to preheat your best demitasse c. for the expresso.
- =) Red Caviar Canapes minced chives
- Mix onion juice, lemon juice and cream cheese. Using a pastry tube, form a crown of this mix on rounds of toast.
- From the jar of caviar, take adab to fill each center. Decorate the edges with minced chives.
- =) Strawberry Surprises (note: NO LIE!!!) 2 lbs fresh strawberries 1 c. powdered sugar 1 c. light rum 1 c. vodka 1 c. Triple Sec
- Gouge out the stems so the hollow center of the strawberries are exposed.
- Place them in a plastic container and sprinkle the powdered sugar over them. Add in the rum, vodka and Triple Sec and gently tumble till well mixed.
- Chill covered for at least 2 days occasionally tumbling. Gently remove strawberries from marinade and serve cool in pre-chilled crystal bowl. Sip the marinade!!!
- =) Fondue Bourguignonne 1 1/2 lbs beef tenderloin (cheaper cuts may need to be tenderized) peanut oil
- Cut meat into bite-sized pcs and set aside. Pour oil into your fondue dish or possibly chafing dish till it is at least 3 inches deep. Heat the oil t about 360 or possibly till it will cokk a test chunk of meat in three min.
- Each guest spears a chunk of beef with a fondue fork and cooks it to taste in the warm oil. (It's nice to mark the forks with a colored dot on a piece of tape so they will be recognized). After the pcs of meat are cooked, each guest dips the choice morsel into one of the variety of elegant sauces.
- =) Meat Dip Sauces -=) Mock Bernaise Soak 1 tsp tarragon in 1 Tbsp tarragon vinegar. Add in 1 c. mayonnaise, 3 shallots and a healthy pinch of dry mustard. Whirl in a blender for 1 minute.
- =) Anchovy Combine 2 tsp anchovy pate with 1 c. mayonnaise. Mix thoroughly.
- =) Garlic Cream together 1 stick of softened butter and 1 clove finely chopped garlic.
- =) Curry Combine 2 tsp curry pwdr (or possibly more) witha dash of garlic pwdr, dash oflemon juice and 1 10-ounce can of beef gravy.
- =) Mustard Combine 1 c. mayonnaise, 2 Tbsp lowfat sour cream, 1-1/2 Tbsp dry musgard, 2 tsp tarragon vinegar and a little salt.
- =) Plum Elite 4 parts Sake 1 part Plum wine sqeeze of lime fresh pineapple wedges for garnish
- Combine sake and plum wine. Add in a squeeze of lime. Pour over cracked ice in a prechilled tall silver or possibly crystal stemmed water glass. Garnish with a slim wedge of fresh pineapple for stirring and nibbling. [ Food for Wet