CHRISTMAS EVE MENU

 
29-Nov-2007 by

                                            

 

   CHRISTMAS EVE MENU
 

AMOUSE BOUCHE


PEPPER CRUSTED TUNA LOIN WITH MESCLUN WITH ROASTED LEMON AND CAPER VINAIGRETTE

 OR
SMOKED RED PEPPER AND CREAM CHEESE MOUSSE WITH HERB SALAD AND BLACK OLIVE FOAM
 ***
MAPLE ROASTED WINTER SQUASH SOUP WITH ROASTED PINENUTS AND SAGE OIL
***
TOMATO AND FENNLE SORBET

***
ROAST TURKEY, GRAIN MUSTARD SWEET POTATO HASH, GIBLET GRAVY, CRANBERRY SAUCE

 OR

NAPOLEAN OF ROASTED MEDITERRANEAN VEGETABLES, BASIL PESTO, MARINATED TOMATOES, CRUMBLED FETA AND TOMATO CHILLI JAM

 ***
TRADITIONAL CHRISTMAS PUDDING, SPICED FRUIT COMPOTE AND BROWN BREAD ICECREAM

Surprised

 

Comments

shantihhh profile page

shantihhh says :

That is quite a menu! I just made a pumpkin squash soup and added some horseradish and nutmeg-great and different slant to jazz it up. Shanti/Mary-Anne
Posted on: 29 November 2007 - 9:27pm
Vibs profile page

Vibs says :

You right,thats really inovative sound.... Chef Vibs Group Leader & Star Chef www.ifood.tv
Posted on: 1 December 2007 - 12:25am
shantihhh profile page

shantihhh says :

A little horseradsh is also excellent in stroganoff. Never enough for anyone to detect what makes it so good. I earned the stroganoff trick - toadd horseradish with the sour cream, mushrooms, rich broth, ect from an old Russian lady when I was in my teens. I started cooking dinner every night for my parents when I was 11-why? because I loved to create in the kitchen even back then. Cooking has always been a passion for me. My college room mates use to beg me to cook for them as they would buy pizza all the time and fix top ramen-neither ofthem cooked, but loved to eat. I was cooking Indian then that I had learned in London from friends. Shanti/Mary-Anne
Posted on: 1 December 2007 - 12:35am
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