29th Wedding Anniversary 2004
Use a traditional Quiche Loraine recipe, assemble
ingredients the day before. Using commercial tart shells, bake just before
serving.
Ingredients:
2 1/2 cups currant vodka
1 1/4 cup champagne
3/4 cup raspberry schnapps
1/4 cup lime juice.
2 1/2 cups currant vodka
1 1/4 cup champagne
3/4 cup raspberry schnapps
1/4 cup lime juice.
Make with Squirt instead of water.
Peel and seed 8 cucumbers,
purée in food processor. In blender combine 1 can of cream of
potato soup with 3 cartons of heavy cream. Make three batches. Add
to cucumber purée, with 1 small can chicken consommé,
1 tsp. white pepper, and salt to taste. Hand chop 1 cucumber, (seeded
but not peeled), and reserve for garnish. Just before serving
float a bit in the centre of each cup of soup. Tint water in icer a
delicate pink.
In mixer beat 2 sticks of
softened butter with 1 tsp. onion salt and 1 tsp. of rosemary, pipe
rosettes onto wax paper, freeze, then store in tightly covered container
in fridge.
Choose 6 scallops per guest, dip into a beaten
egg bath then roll in a breading made of 1 cup crushed potato chips,
1 cup of crushed frosted flakes, and 1 cup Bakers coconut. Deep fry,
arrange on bed of torn raw spinach.
Mix 1 cup cocktail sauce with
2 cups tartar sauce, 1/4 cup minced cilantro, the juice of 1/2 warmed
lemon, and 1 tsp. Tabasco.
Core but do not peel 16 cold, tart green apples,
chop. Cut open 2 pomegranates, rap strongly with
a substantial kitchen spoon to release the seeds, separate carefully,
discard any white pith. Add 2 cups stringed, chopped celery, 4 cups whole
pecans, 2 cups chopped dates (toss with enough melted butter to coat
and keep from clumping together), and 2 cups of cubed Provolone, present
on a bed of torn curly endive.
2 cups honey, 1 cup white
wine, and the chopped petals from 25 red roses. Allow to macerate,
in the fridge, for a month.
Mince and fry 1 lb of bacon,
with 1 large chopped onion and 12 cloves of chopped garlic, before
the bacon is crisp add 2 bottles hickory smoked barbecue sauce, then
1 cup catsup, 1/2 cup molasses, 2 cups tomato juice, 2 Tbs. chili powder,
the zest from 2 oranges, and homemade chutney. Simmer, covered, over
the lowest flame possible, stirring frequently, for an hour. Uncover
and allow to thicken, stirring frequently so that bottom does not scorch. Place
10 hens on steel cones, carefully separate skin from flesh with a finger,
but try to avoid the skin at the bottom of the breastbone, or secure
with a metal skewer. Warm sauce, spoon some into the pocket just created,
then brush over entire bird. Bake according to directions. Cut in half
lengthways, brush again with sauce, serve.
1 big bag corn bread cubes,
1 can creamed corn, 2 beaten eggs, 1 cup chopped celery, 1 chopped
red onion, 1/3 cup sugar, 1 tsp. salt, 1 tsp. orange extract: bake
covered at 350° F for 1 hour. Spoon a mound onto plate, rest half
bird on top, scatter 6 seeded orange wedges and 1 tsp. pistachios around
plate.
Purée 1 jar of grapefruit
with its juice in food processor. Combine with 2 cans frozen pink grapefruit
juice and enough Squirt to equal the required water in can's instructions. Freeze
in Gelato maker.
Make and fry sweet potato baskets,
store covered in fridge. Thaw 2 bags of peas, sauté in
butter with 1 cup minced onions, 1 jar of minced candied ginger, and
1 cup peach preserves. Spoon into baskets, already positioned on dinner
plates, serve.
In food processor purée
2 cups fresh basil, with one cup of extra virgin olive oil and 1 Tbs.
coarse black pepper. Drain 2 cups stuffed green olives and add to oil,
pulse until olives are crushed and in pieces, but still recognizable. Slice
tomatoes and put 3 on each plate, overlapping. Spoon dressing over,
then top with sliced green onion.
Orange sherbet, vanilla ice cream, champagne