CHRISTMAS EVE MENU
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
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MAPLE ROASTED WINTER SQUASH SOUP WITH ROASTED PINENUTS AND SAGE OIL
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TOMATO AND FENNLE SORBET
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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
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TRADITIONAL CHRISTMAS PUDDING, SPICED FRUIT COMPOTE AND BROWN BREAD ICECREAM
Comments
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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 says :
You right,thats really inovative sound....
Chef Vibs
Group Leader & Star Chef
www.ifood.tv
Posted on: 1 December 2007 - 12:25am
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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