Starter: Deviled Eggs
-5 eggs
-4 tbs evaporated milk
-1/2 tsp mustard
-1/2 tsp black pepper
-1/2 tsp crushed pepper (optional)
-1 tsp chopped green onions
-1/2 tsp balsamic vinegar
-pinch of sugar
-salt to taste

*Boil eggs and cool. Peel and cut eggs in half, scoop out the yolks. Mash yolks and add all seasonings. Pipe yolks back into egg whites, using a pastry bag and a star tip.

Starter: Sesame Crab Crackers
-1/2 lb crab meat
-1/2 block cream cheese (4oz)
-1 stalk celery
-1/2 green onion
-1/3 carrot
-1/2 tsp sesame oil
-salt and pepper to taste
-sesame crackers

*Shred crab meat, chop celery and onion. Peel julienne carrot. Fold everything together and serve on crackers, garnished with cilantro.

Starter: Granny Smiths with Pepperjack Cheese
-1 granny smith apple
-1 cube pepperjack cheese

*Wash and core apples. Slice apples and cheese into small bite size pieces. Pair up cheese slices with apples and secure with a toothpick.

Cold Crab and Cucumber Soup

-1/2 lb crab meat
-1 large cucumber
-1/2 cup cream
-1/2 cup vegetable broth
-salt to taste

*Wash and chop cucumbers. Boil together broth and cucumber for 5 mins, cool completely. Blend everything together in a blender until smooth. Serve cold.

Watercress Salad with Poached Eggs and Asian Pears

-2 bunches watercress*
-red leaf lettuce*
-6 eggs *
-2 ripe tomatoes*
-2 Asian pears*

*Measurements are approximate, adjust to desired serving size.

**Poaching the eggs:
For every cup of water add 1 tbs vinegar. There should be at least 3 inches of water. Water should be barely boiling (bubbles forming at the bottom but the surface never boils). Break egg into a bowl, stir water in a circular motion and add egg into the center of the “swirl”. Poach for a few mins (depending on how soft you prefer you yolks).

***Wash lettuce, watercress and tomatoes. Toss with dressing (recipe follows) and arrange on a platter. Slice tomatoes and pears, arrange on top of the salad. Finally, top with poached eggs.

-1/3 cup sugar
-1/2 cup balsamic vinegar
-2 tbs olive oil
-3 tbs pepper

*Mix together until sugar dissolves.

Roast Beef
-Beef rib eye roast
-4 bay leaves*
-4 cloves garlic*
-3 tbs olive oil*
-1/2 tsp each: salt, pepper, dill, thyme, basil, paprika, garlic powder

*For every pound of meat

** Mix together spices, partially de-bone the meat from ribs. Rub meat with oil, followed by spices. Sandwich bay leaves and crushed garlic cloves between meat and ribs, tie together. Let flavors marry for at least ½ hour before roasting. Roast at 450’F for 20 mins; add ½ cup water into roasting pan and continue to roast at 350’F, 20 mins per pound or until internal temperature of meat is 120-125’F (medium rare).

Oven Roasted Veggies
-yellow and green zucchinis*
-drippings from roast beef*
-thyme, salt and pepper

*all measurements are approximate, adjust to desired serving size. Wash, peel and cut veggies into bite size pieces. Mix with thyme, beef drippings, salt and pepper. Roast at 350’F for about 20-30 mins.

Fancy Mashed Potatoes
-6 medium size russet potatoes
-4 strips bacon
-1/2 cup evaporated milk or sour cream
-3 stalks green onions
-grated cheese
-bread crumbs
-melted butter or oil
-pepper and salt to taste

*Boil potatoes; cool and carefully slice in half. Use a spoon to scoop out flesh, reserving the potato skins. Fry and crush bacon, chop green onions. Mix bread crumbs with melted butter. Mash potatoes, add milk, bacon, onions, and salt and pepper to taste. Pipe mashed potatoes back into the reserved skins using a pastry bag and a star tip. Sprinkle grated cheese and bread crumbs on top. Bake at 350’F for 15 mins; then broil until cheese melts and bread crumbs are golden.

Poached Pears with Vanilla Ice Cream
-10 pears
-4 cups water or wine
-1 4 inch long piece of cinnamon
-4 star anises
-5 cloves
-peel from 1 orange and one 1 lemon
-1 cup brown sugar
-vanilla ice cream

*Peel pears leaving stems intact. In a large pot, boil water, spices, peels, and sugar, add pears and simmer for until pears are knife tender but not mushy and falling apart. Serve warm with ice cream.

Comments (1)

On 12:45 PM , Anonymous said...

Such a nice spread, tt! Happy holidays to you & your family!