Thank you sooooo much for making our celebration so special!!!! You Rock!!! xoxo.... from CL
Dinner Menu
December 30, 2016
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| Me at the stove and my assistant and server working away. |
Pre-dinner
Hot Artichoke &; Dill Dip
with crudités, breadsticks
Red Pepper Tapenade
with crostini
Dinner
Meat:
·
Prime Rib Roast
·
Horseradish Sauce
·
Roasted Chicken with BBQ sauce
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| The dishes staged but not yet ready to be presented. |
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| Explaining what the various dishes are at the time they are served. |
·
Sweet Potatoes with ginger, maple syrup & pecans
·
Macaroni & Four or more cheeses
·
Assorted Roasted Vegetables
with roasted garlic & crispy leeks
·
Roasted Beets with goat cheese & walnuts
·
Upside-down Onion Cornbread
Assorted
Breads
Vegetarian:
·
Braised Eggplant: Imam Bayaldi
·
Stuffed Zucchini with couscous, pine nuts & raisins
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| The roasted potatoes and vegetables ready to return to the oven. |
Dessert
· Poached Bosc Pears stuffed with
mascarpone
& drizzled with chocolate
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| Pear Dessert |
½ onion
6 ounces orange juice
10 roasted garlic cloves
juice 1 lime
½ cup brown sugar
1 teaspoon dry mustard
1 teaspoon chile powder
1 tablespoon Tamarind paste
1 teaspoon black pepper
1 teaspoon salt
½ cup apple cider vinegar
½ up maple syrup
4 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon liquid smoke
1/8-1/4 cup bourbon
In a blender combine the onion and orange juice and puree. Stir well and pour into a saucepan then stir in the rest of the ingredients. Bring it to a boil and simmer gently for about 25 minutes until it is slightly thickened and reduced. Stir occasionally. Let cool.
