Valentine's Luncheon 2004
Slice French bread into 12
thin slices with serrated knife. Tint 1/2 cup of mayonnaise pink, spread
over bread. Slice Chedarski cheese, then, using
a heart shaped cookie cutter, cut 12 hearts, place one on the
centre of each canapé. Mix a can of chunky
cranberry sauce with a jar of pineapple preserves, then add 1/2 cup
raisins, 1/2 cup snipped chives, 1 cup minced apricots, 1/2 cup coconut
and a dash of coarse black pepper, combine well. Top each heart
with a generous dollop, serve.
Make frozen grape juice with ginger ale instead
of water.
6 cups heavy cream
2 cans cream of potato soup, blended smooth
30 oz oysters, pureed
3/4 cup strained creamed spinach (Gerber's works well)
8 T butter
1 t A-1 Sauce
1 1/2 t salt
3/8 t ground black pepper
Generous dash of garlic salt
1/4 t cayenne pepper
1 C heavy cream, whipped and tinted pink
In a large saucepan, heat cream and soup just to simmering. Add oyster puree, spinach, butter, A-1 Sauce, salt, pepper, garlic salt, and cayenne. Heat to simmering, whisking until smooth for about 5 minutes; do not boil. Heat thoroughly in microwave. Ladle into soup cups and top each with a spoonful of whipped cream.
2 cans cream of potato soup, blended smooth
30 oz oysters, pureed
3/4 cup strained creamed spinach (Gerber's works well)
8 T butter
1 t A-1 Sauce
1 1/2 t salt
3/8 t ground black pepper
Generous dash of garlic salt
1/4 t cayenne pepper
1 C heavy cream, whipped and tinted pink
In a large saucepan, heat cream and soup just to simmering. Add oyster puree, spinach, butter, A-1 Sauce, salt, pepper, garlic salt, and cayenne. Heat to simmering, whisking until smooth for about 5 minutes; do not boil. Heat thoroughly in microwave. Ladle into soup cups and top each with a spoonful of whipped cream.
Use 3" round cutter to cut
out circlets of Hawaiian bread, brush with sesame oil on both
sides, toast under broiler on one side, then flip, add sesame seeds
and toast the other side, serve immediately.
Halve and seed 12 papayas,
then, with small side of melon baller, scoop out balls. Warm 12 limes,
and juice them, mix in 3 Tbls powdered sugar and stir until completely
incorporated. Pour over melon balls in compote, garnish with
a thin 1/2 slice of lime. Tint water and crushed ice a yellow-green
in bottom of icer.
Butter 9 scallop shells, add
5 to 8 poached scallops, then top with a mixture consisting of 2 cups
well chopped spinach, 2 cups unflavoured bread crumbs, 2 sticks of
soft, (not melted), butter, 2 tsp. onion salt, and 1 cup crushed potato
chips. Heat in 400° oven for 8 to 10 minutes, or until crumbs
are browned and butter is melted, dust quickly with Parmesan, serve
immediately.
Wash leaves of Romaine, trim any imperfections,
soak in ice water for 5 hours, spin dry, arrange on frozen plate like
the petals of a daisy with dressing in oyster cocktail in centre.
Chinese a chicken. Render fat
from skin, and while still warm put in blender with 2 cups mayonnaise,
1 cup sour cream, 2 Tbls. onion powder, 1 cup blue cheese, and blend
until smooth. Chop white meat quite well by hand, and combine with
dressing. Chill.
Wash and trim asparagus,
steam until tender crisp. Make the standard blender hollandaise, but
add 1/2 tsp. of cayenne pepper.
Thread 2 whole shrimp on wooden
skewer alternately with green and yellow pepper chunks, onion wedges,
and cherry tomatoes. Make 20. To warm, put 1/3 cup of 7-UP mixed
with 1 cup Hellman's tartar sauce in 3 frying pans and heat to simmering.
Place shrimp skewers into simmering liquid, cover and heat until shrimp
are warm, do not cook. Remove onto bed of hot rice, spoon cooking liquid
over shrimp and serve.
Cut tops off 10 oranges, scoop
out fruit and discard it. Slice enough baby carrots to fill orange
shells. Steam carrots about 20 minutes. Melt 1 large jar of orange
marmalade with 3 sticks of butter, add 1 cup frozen orange juice, 1/2
honey, 2 Tbls cinnamon, 1 tsp. salt, and heat through. Fill
shells with heated cooked carrots, pour in hot orange sauce, put top
back on and serve.
Heat 2 packages peas. Melt 2 sticks butter, whisk
in 1 cup sour cream, 1 tsp. salt, 1/2 tsp. almond extract, 1/2 tsp. sugar
and a dash of white pepper. Drain away any moisture the peas may have
rendered, toss with sauce, cast a handful of slivered almonds over top,
serve.
Heavily butter halves of 6 English muffins, dust
generously with garlic salt, toast under broiler, snip each half into
four quarters with kitchen shears, serve hot.
Julienne 4 cups of lettuce, make a nest in each
compote. Slice ripe bananas and mound in nest. Make
dressing of 3 cups Miracle Whip, 1 whole jar of maraschino cherries,
(stemless), with juice, and 1/2 tsp. salt, and blend until smooth. Pour
over bananas. Roughly chop 1 cup of pecans,
top sauce. Add a single, whole maraschino cherry and serve.
Melt a jar of red raspberry
preserves, add 1/2 cup brandy and 1 pint fresh raspberries, stir well.
Melt 1 1/2 cups milk chocolate chips in microwave,
whisk in enough hot cream to make it loose enough to allow for incorporating
additional hot cream, make enough to fill chocolate pot.