Lerosey Dinner 2004
fluted cucumber, cut in circles
sliced radishes
green olives, (top bowl)
black olives, (top bowl)
1 each red, green, yellow pepper, cut lengthways into strips
seeded lemon wedges
celery sticks
carrot crinkles
green onions
sweet gherkins
sliced radishes
green olives, (top bowl)
black olives, (top bowl)
1 each red, green, yellow pepper, cut lengthways into strips
seeded lemon wedges
celery sticks
carrot crinkles
green onions
sweet gherkins
1 (48-ounce) bottle cranberry-raspberry juice cocktail
1 (750-milliliter) bottle dry, full-bodied Spanish red wine
2 tablespoons Grand Marnier or Triple Sec
1/4 cup raspberry Schnapps
1 orange, thinly sliced
1 lemon, thinly sliced
1 cup fresh raspberries, crushed
2 cups orange soda, chilled
Combine first 4 ingredients in a large pitcher, stirring until sugar dissolves. Add fruit slices and raspberries; cover and chill overnight. Strain. Pour in soda just before serving. Yield: 12 1/2 cups
1 (750-milliliter) bottle dry, full-bodied Spanish red wine
2 tablespoons Grand Marnier or Triple Sec
1/4 cup raspberry Schnapps
1 orange, thinly sliced
1 lemon, thinly sliced
1 cup fresh raspberries, crushed
2 cups orange soda, chilled
Combine first 4 ingredients in a large pitcher, stirring until sugar dissolves. Add fruit slices and raspberries; cover and chill overnight. Strain. Pour in soda just before serving. Yield: 12 1/2 cups
3 (10 3/4-ounce) cans tomato soup, undiluted, puréed
in blender with 1 cup cream and 1 cup melted butter
1 (14 1/2-ounce) can diced tomatoes
2 1/2 cream
2 tb chopped fresh basil or 1 dried
1/4 tsp freshly ground pepper, salt
1 tsp sugar
4 cans drained shrimp
Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or until thoroughly heated. Put shrimp in each soup cup, then hot soup; serve immediately. Yield: about 9 cups
1 (14 1/2-ounce) can diced tomatoes
2 1/2 cream
2 tb chopped fresh basil or 1 dried
1/4 tsp freshly ground pepper, salt
1 tsp sugar
4 cans drained shrimp
Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or until thoroughly heated. Put shrimp in each soup cup, then hot soup; serve immediately. Yield: about 9 cups
1 cup mayonnaise, mixed
with 1 cup sour cream, 4 tb dill, 2 tb onion powder and 1/4 tsp white
pepper.
4 large potatoes (3 to 3 1/2 pounds), peeled
1 large onion
1/4 cup biscuit mix
2 large eggs, lightly beaten
1 tsp coarse pepper
1 tsp Kosher salt
Peanut oil
Grate potatoes and onion, drain well.
Stir together biscuit mix and egg; add potato and onion.
Pour peanut oil to a depth of 1/2 inch in a large, heavy skillet. Drop potato mixture by tablespoonfuls into hot oil, and fry mixture, in batches, over medium heat 2 minutes on each side or until golden brown. Drain latkes on paper towels. Yield: Makes 10 to 12 servings
1 large onion
1/4 cup biscuit mix
2 large eggs, lightly beaten
1 tsp coarse pepper
1 tsp Kosher salt
Peanut oil
Grate potatoes and onion, drain well.
Stir together biscuit mix and egg; add potato and onion.
Pour peanut oil to a depth of 1/2 inch in a large, heavy skillet. Drop potato mixture by tablespoonfuls into hot oil, and fry mixture, in batches, over medium heat 2 minutes on each side or until golden brown. Drain latkes on paper towels. Yield: Makes 10 to 12 servings
Drain well, put crushed ice in bottom bowl.
10 medium artichokes (about 10 ounces each)
3 1/2 tablespoons pineapple juice, plus extra for rubbing on cut edges
1/4 cup vegetable stock or water
1 tablespoon olive oil
1 cup minced onion
1 garlic clove, minced
3 cups chopped zucchini
1 cup chopped tomato
1/2 cup chopped fresh parsley
2 tb chopped red bell pepper
1 tb balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
Wash artichokes by plunging them up and down in cold water. Cut off stem end of each artichoke; remove bottom leaves. Trim about 1/2 inch from the top of each artichoke; trim away about one-fourth of each leaf (tip). Rub the top of each artichoke and trimmed edges of leaves with pineapple juice to prevent discoloration.
Arrange the artichokes, stem ends down, in a large Dutch oven; cover with water, and add the pineapple juice. Bring to a boil cover, reduce heat, and simmer for 30 minutes or until a leaf near the center of each artichoke pulls out easily. Drain and set aside.
Combine vegetable stock and oil in a nonstick skillet; place over medium heat until hot. Add onion and garlic; sauté 3 minutes. Add zucchini, tomato, parsley, and bell pepper; cook 13 minutes or until tender, stirring occasionally. Remove from heat; stir in salt and pepper.
Scrape out the fuzzy thistle center (choke) from each artichoke with a spoon, and discard. Spoon 1/2 cup vegetable mixture into center of each artichoke, and serve immediately. Yield: 6 servings
3 1/2 tablespoons pineapple juice, plus extra for rubbing on cut edges
1/4 cup vegetable stock or water
1 tablespoon olive oil
1 cup minced onion
1 garlic clove, minced
3 cups chopped zucchini
1 cup chopped tomato
1/2 cup chopped fresh parsley
2 tb chopped red bell pepper
1 tb balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
Wash artichokes by plunging them up and down in cold water. Cut off stem end of each artichoke; remove bottom leaves. Trim about 1/2 inch from the top of each artichoke; trim away about one-fourth of each leaf (tip). Rub the top of each artichoke and trimmed edges of leaves with pineapple juice to prevent discoloration.
Arrange the artichokes, stem ends down, in a large Dutch oven; cover with water, and add the pineapple juice. Bring to a boil cover, reduce heat, and simmer for 30 minutes or until a leaf near the center of each artichoke pulls out easily. Drain and set aside.
Combine vegetable stock and oil in a nonstick skillet; place over medium heat until hot. Add onion and garlic; sauté 3 minutes. Add zucchini, tomato, parsley, and bell pepper; cook 13 minutes or until tender, stirring occasionally. Remove from heat; stir in salt and pepper.
Scrape out the fuzzy thistle center (choke) from each artichoke with a spoon, and discard. Spoon 1/2 cup vegetable mixture into center of each artichoke, and serve immediately. Yield: 6 servings
2 pints defrosted frozen strawberries (12 ounces
each)
1 cup granulated sugar
1 cup strawberry soda
Process strawberries, sugar and 1/4 cup of the soda in a food processor or blender until smooth. Pour into a medium-size bowl. Stir in remaining soda until blended. Pour into ice-cream maker and freeze. Makes 5 cups.
1 cup granulated sugar
1 cup strawberry soda
Process strawberries, sugar and 1/4 cup of the soda in a food processor or blender until smooth. Pour into a medium-size bowl. Stir in remaining soda until blended. Pour into ice-cream maker and freeze. Makes 5 cups.
1 tsp freshly ground pepper
1/2 tsp salt
12 cloves garlic, crushed
10 (5-ounce) lamb loin chops
Vegetable cooking spray
Mash pepper, salt, and garlic to a paste.
Trim fat from chops. Rub garlic mixture over both sides of chops; cover and chill 30 minutes.
Place chops on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 5 to 6 minutes on each side or to desired degree of doneness.
1/2 tsp salt
12 cloves garlic, crushed
10 (5-ounce) lamb loin chops
Vegetable cooking spray
Mash pepper, salt, and garlic to a paste.
Trim fat from chops. Rub garlic mixture over both sides of chops; cover and chill 30 minutes.
Place chops on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 5 to 6 minutes on each side or to desired degree of doneness.
Sauce for frozen peas: 1 pkg. cream cheese, 1 carton
sour cream, 1 stick butter, 1 can cream of mushroom soup. Heat, whisk
together. Heat peas separately, pile on heated plate, spoon some sauce
over each.
2 1/4 cups all-purpose flour
1 tsp salt
1 egg, well beaten
1/4 to 3/4 cup water
Sift flour and salt into a mixing bowl. Add egg; mix. Add water gradually until batter is stiff but smooth. Press dough flat on a plate or floured board. With a sharp knife, scrape small pieces of dough off and drop into boiling salted water. There should be only one layer at a time of spaetzle cooking. Boil gently for 5 to 8 minutes. Remove with perforated spoon and let drain. Sauté the finished spaetzle in butter until golden and sprinkle with 1/2 cup Parmesan cheese.
1 tsp salt
1 egg, well beaten
1/4 to 3/4 cup water
Sift flour and salt into a mixing bowl. Add egg; mix. Add water gradually until batter is stiff but smooth. Press dough flat on a plate or floured board. With a sharp knife, scrape small pieces of dough off and drop into boiling salted water. There should be only one layer at a time of spaetzle cooking. Boil gently for 5 to 8 minutes. Remove with perforated spoon and let drain. Sauté the finished spaetzle in butter until golden and sprinkle with 1/2 cup Parmesan cheese.
Chevrolet
cheddar
yellow apples
red apples
pears
red and green grapes
fresh pineapple wedges
oranges
cantaloupe
Each listed thing, with the exception of the grapes, goes on/in its own serving vessel, (tazza, bowl or plate). The grapes are in the same bowl, with their scissors. Use toothpicks to secure the bottom tier of things like apples and pears, then put another on top, centred. The melon is first cut in half and seeded, then each half is quartered, and rind is cut off. The cheeses are cut into wedges and arranged, each on its own serving plate.
cheddar
yellow apples
red apples
pears
red and green grapes
fresh pineapple wedges
oranges
cantaloupe
Each listed thing, with the exception of the grapes, goes on/in its own serving vessel, (tazza, bowl or plate). The grapes are in the same bowl, with their scissors. Use toothpicks to secure the bottom tier of things like apples and pears, then put another on top, centred. The melon is first cut in half and seeded, then each half is quartered, and rind is cut off. The cheeses are cut into wedges and arranged, each on its own serving plate.