Boxing Day 2005
(Medieval Hall)
Crab Cakes
Cocktail Sauce Tartar Sauce
Hot Cider
~
(Flemish Renaissance Dining Room)
Creme of Oyster Purée Sesame Crackers
White Wine or Cloved Lemonade
Fruit de Mer
Pheasant Under Glass
Cranberry Juice
Sorbet le Framboise
Roast Pork Tenderloin with Fresh Mango Chutney
Baked Potatoes ~ Christmas Butter Doll ~ Chived Sour Cream
Minted Pea Mousse ~ Ginger Candied Carrots
Rye Rolls
Champagne or 7 UP
Sweets Tray
Coffee
~
(In Persian Suite)
Baked Brie with Cranberry and Hickory Nut Compote
Paté de Foie Gras
Cracker and Bread Assortment
Sliced hard cheeses
Fruit
Bonbon
~
(Breakfast in Little Dining Room)
Pineapple Orange Juice
2 Melon Ball Compote with cream
French Toast Adrianna
Maple Syrup
Hot Ham (Jambon de Paris)
Coffee with cream and sugar
Recipes
• 1 Pheasant
• 2 tablespoons Lemon juice
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 3 tablespoons Butter
• 1 tablespoon Shallots; peeled, chopped
• 2 tablespoons cognac
• 1/3 cup Dry white wine with 1 tsp. cornstarch dissolved in it
• 1/3 cup Heavy cream
• 2 oz. black truffle butter
• 1 tablespoon Demi Glaze
• 2 dashes cayenne
• 4 tablespoons Mushrooms; thin strips
• toast points
Directions:
Remove skin from pheasant breasts and chop finely. Trim edges and flatten breasts slightly with a meat mallet. Rub breasts with lemon juice, and sprinkle with salt and pepper. Melt 2 Tbs. of the butter in a 9-inch skillet.
When butter foams, add breasts and minced skin, and saute 3 minutes on each side. Do not overcook. Make a shallow cut in one of the breasts with a sharp knife. The meat should be pink and the juice that runs out should be clear yellow. Remove breasts from skillet and keep warm.
Add shallots and mushrooms to drippings and saute until golden brown. Add cognac and wine and reduce to half its volume. Add cream and Demi-Glaze and reduce to half its volume gain. Add the black truffle butter and cayenne.
Cut meat into bite sized pieces and place on crustless buttered toast point on the serving dish. Top each with mushrooms. Pour sauce over meat and cover with a glass cover. Breast of pheasant is served under glass to hold in the cognac aroma that makes this dish so distinctive.
Stud whole, scrubbed lemon with 50 whole cloves. Make frozen lemonade with 7 UP instead of water, pop in studded lemon, store in fridge overnight.
2 cups each, of large chunks, of cooked lobster, whole shrimp and whole scallops, in 2 cups Miracle Whip. Add 1 cup each, of large pieces of canned peaches, pineapple chunks, sliced bananas and whole walnuts. Spoon over a bed of shredded lettuce. Top with a single, stemmed maraschino cherry.
Whip 2 ½ cups heavy cream, whip 1 package softened cream cheese, fold together. Blend 1 ½ cups defrosted peas with 1 can of peas, 1 tsp. salt, 1 T. dried mint, ½ tsp. white pepper, and just a bit of the water from the canned peas, until very smooth. Fold into cream mixture with ½ cup whole peas and 1 cup Cool Whip. Chill.
Slice baby carrots, rather thick, ridged slices. Boil in salted water. Combine ½ cup honey with ½ cup brown sugar, 1 cup butter, dash salt, 2 T minced candied ginger, and warm. Dissolve 2 T cornstarch into 1/3 cup orange juice, stir into sauce and heat until thickened and glossy. Toss with cooked carrots, serve.
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
1 boneless center-cut pork loin (3 pounds)
1 teaspoon olive oil
2 teaspoons mustard seeds, crushed
2 teaspoons dill seeds, crushed
1 teaspoon fennel seeds, crushed
Coarse salt and ground pepper
1. Preheat oven to 475°. Place pork in a 9-by-13-inch roasting pan. Rub pork with oil; evenly coat with mixed seeds. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Roast pork until browned, 25 to 30 minutes. Reduce oven temperature to 350°; continue cooking (tented with foil if browning too quickly) until thermometer inserted into thickest part registers 140° and pork juices run clear, 10 to 20 minutes.
3. Transfer pork to a hot platter. Tent with foil, and let rest 10 minutes. To serve, replace foil with silver dome, put on tea trolley and wheel into dining room where Mr. St. George will carve. Take platter around table and offer slices to guests.
4. Butter whole white potatoes, wrap in foil, roast with pork.
6 parts apple juice to 1 part cinnamon Schnapps, 1 tsp. lemon juice and a pinch of salt
Same, but with Karo syrup instead of Schnapps. Put 3 cinnamon sticks in pot.
Ingredients
1 sheet of Pepperidge Farm Frozen Puff Pastry
2 jars of Cranberry Hickory nut compote
1 5" wheel of Brie (skin can be removed if preferred)
Optional: 1 egg white
Directions
1. Preheat oven to 350°F.
2. Allow pastry to thaw, and then flour a surface and roll out pastry until increased in size by 1/3. Move dough to a lightly greased cookie sheet.
3. Place Brie in center of dough, form into a flat circle and indent the center of the top to allow a shallow dish for the chutney.
4. Pour one entire jar of Hickory nut compote into the top of the Brie. (It’s okay if it overflows.)
5. Bring all sides of the dough up to the center top, forming a bag shape. Carefully gather the dough, pinching tightly above the Brie. Be creative in forming your pastry. You may want to precut a strip of dough from the rolled-out pastry to form a false ribbon around the neck of your bag.
6. Brush entire bag with egg whites; this will make the finished dough shine.
7. Place in oven and bake for 25-30 minutes or until dough is golden brown.
8. Remove and allow to cool for a few minutes.
9. With a large spatula, transfer the pastry to a large plate and circle with your favorite crackers. Serve hot with second jar of nut compote in dish with spoon.
Triscuit, pumpernickel, sliced French bread
Fruit, (2 colours of grapes and pears)
1½ cups heavy cream
1½ cups melted vanilla bean ice cream
2 T vanilla extract
6 well beaten, large egg yolks
1/2 cup powdered sugar
1 1/2 lbs. challah, cut into 1-inch thick slices
3 Tbsps. butter to grease pan
Light maple syrup, hot, and pats of butter
Sliced fresh strawberries and whole blueberries
whipped cream
Butter a 9-by-4-inch loaf pan. Wrap the bottom and sides of the pan with strips of foil long enough to fold up and over the top of the pan for baking. Combine the cream and melted vanilla bean ice cream with extract. Add the egg yolks and sugar to the cream mixture, whisking until well combined and light yellow. Place a layer of bread slices in the pan, cutting pieces as needed to fit evenly. Pour about a fourth of the mixture over the bread. Repeat with three more layers of bread and egg/cream mixture, ending with the latter. (The bread can rise above the rim of the pan.) Fold the foil over the top, place a plate on top and weight down with a can of food. Refrigerate for at least an hour so the custard absorbs into the bread. Remove the plate and can before baking. To bake, preheat oven to 325 degrees. Place foil-wrapped pan in a pan of water that comes halfway up the sides of the loaf. Bake for about 1 to 1 1/4 hours or until firm in the center. Open the foil top to let steam escape. Let French toast cool in pan. Refrigerate until ready to serve. When ready to serve, preheat oven to 350 degrees. Remove loaf from pan and slice into 8 slices. Arrange on a baking sheet. Bake for 10 minutes or until warm in the center. Alternately, heat slices on griddle. Serves 8. Put 3 pats of butter in the centre of each plate, add very hot syrup, then immediately top melting butter with hot French toast. Sprinkle chopped nuts on syrup. Top toast with whipped cream, then spoon on fruit, allowing some of it to fall off onto the plate.