The Persian Pearl
Gala
105 Guests Arrive at 7:00
Chocolate Fountain of Gaza
Whole Strawberries, Marshmallows, Banana Slices, Fresh Pineapple, Apple Wedges, Moist Apricots, Pretzels, Rippled Crisps, Rippled Pound Cake Squares, Coconut Macaroons, Chopped Pistachios
Apples are cut into wedges, seeds and
cores removed, but skins are left intact, (use red and yellow Delicious
and green Granny Smiths), skewers are inserted half way up the wedge,
all are rinsed in bottled lemon juice to stay pristine.
Strawberries are washed, husked and the skewer goes through horizontally.
Bananas are peeled, cut into four pieces, skewered, then dipped into
the lemon juice.
Pineapples are peeled, cored and cut into mouth sized chunks, then
skewered.
Pound cake squares are really half Twinkies, skewered lengthways.
Coconut macaroons are threaded two to a skewer, with about an inch
of space between them
Marshmallows, (large), are threaded two to a skewer with a drained
maraschino cherry on each end and in between, making 3 in total, on
each.
Apricots are cut in half, then skewered with about an inch of space
between the halves.
Pretzels are just piled in dish, as are chips.
2 parts vodka, 2 parts white grape juice, 1 part blue curacao
5 parts white grape juice, 5 parts 7UP, blue food colouring
Slit pitted date lengthways. With finger create hollow area, add whole almond, then stuff with cream cheese that has been mixed with cinnamon. Press into sesame seeds, chill.
Cut ends off dried figs, make a slit in each, cover in Merlot, soak overnight. Mix Mascarpone and blue cheese, put in pastry bag, stuff figs, then roll with slice of Prosciutto.
• fresh spinach, 1 ½ pounds
• chick peas, 1 ½ oz.
• black-eye beans, 1 ½ oz.
• lentils, 1 ½ oz.
• split peas, 1 ½ oz.
• onions, 2 large
• turmeric, 1/2 teaspoon
• salt
• 2 t. curry powder
• black pepper
Directions:
Soak peas, beans, lentils
in water for overnight, then drain and discard water. Peel and chop onions
and fry in oil until golden. Add 3 quarts chicken stock, peas, beans,
lentils, turmeric, salt, curry powder, and pepper, and cook over low
heat for about one hour, stirring frequently.
Wash and finely chop spinach and add to the aash. Cook for another
25 minutes. Add a 4 sticks of butter, then purée, in batches,
in blender. Chill in fridge.
1 head of lettuce, chiffonade
1 cup chopped fresh parsley
1 large box raisins, plump in boiling chicken stock
1 bag baby carrots, shoe string
1 large can bean sprouts, drain
1 large yellow pepper, chop
1 box white mushrooms, slivered, rinsed in bottled lime juice
6 red roses, slice petals
The meat from 2 Chinese chickens
1 cup limeade, undiluted
2 cups honey
1 tsp. salt
1 package softened cream cheese
1 cup mayonnaise
Toss salad ingredients. Make dressing in mixer. Just before serving toss together and stuff into pita shells, ½ per guest.
Ingredients:
• long-grain rice,
1 ¼ pounds
• ground beef and cubes of lamb, 1 pound each
• 1 pound sausage chopped in bite sized pieces
• cabbage, 2 pounds
• onions, 2 large
• tomato paste, 6 teaspoons
• cooking oil
• salt
• black pepper
• turmeric
Directions:
Peel and thinly slice onions.
Fry in oil over medium heat until slightly golden. Add beef and lamb
meat, fry over medium heat just until meat changes color, but do not
cook it. Add tomato paste, salt, pepper, and turmeric and mix well.
Wash and finely chop cabbage. Fry in oil over medium heat for 10 minutes.
Add 8 oz. beef stock, salt, pepper and tomato paste and cook over medium
heat for 10-15 minutes. Add cabbage to meat and mix well. Remove from
heat. Add sausage.
Prepare polow, (rice). When rice is half-cooked and rinsed, add cabbage-meat
to rice in layers in greased pan and bake covered at 350º for 45
minutes.
Ingredients: (8 servings)
• potatoes,
2 ¼ pounds
• eggs, 5
• baking powder, one teaspoon
• peanut oil
• salt
• black pepper
Directions:
Cook potatoes, then peel
and grate them. Let cool completely. Beat eggs well until they become
foamy. Add salt, black pepper, baking powder, and potatoes and mix well.
Heat oil in a nonstick pan until it is hot. Pour in the mix, flatten
the surface with the back of a spoon, and place the lid on. Reduce
heat and fry for about 10 minutes, until kookoo is cooked under. Cut
radially into 8 equal pieces, turn over, and fry for another 10 minutes.
Ingredients:
• tart and sweet apples, 5 lbs
• sugar, 1 cup
• lemon juice, 1/2 cup
• rose water
Directions:
Wash and peel the apples. Cut each into thin slices, removing the seeds
and the hard middle core.
Pour apples in a nonstick pot. Add enough rose water to cover the
apples, and bring to boil. Cook over high heat for about 10 minutes.
Add sugar and cook for another 10 minutes. Add lemon juice and cook
for 2-3 minutes. The mix should be quite thick when cooking is over.
• 8 oz each: yogurt and sour cream
• peeled cucumber, 3 (chopped)
• onion, one small (grated)
• mint, 6 teaspoons
• salt
• black pepper
Directions:
Beat yogurt with sour cream. If fresh mint is used, it should be finely chopped. Add mint, grated onion and cucumber, salt and pepper to yogurt and mix well. Leave in the refrigerator for two hours, then serve.
2 parts vodka
1 part coconut juice
1 part pear nectar
coconut ice cream balls
As above but 7-Up instead of the vodka