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For The Elegant Set (Menu & Recipes)

Category: Appetizers

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1 tsp Onion juice
Juice from 1/2 lemon
8 oz Pacakge softened cream cheese
Toast rounds
1 small Jar of caviar

Instructions:

FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!)

Food fit for the most exquisite of palates! Build your reputation as
a hostess. Don't be faint hearted when it comes to serving your
gourmet friends. Bring out your best silver and dazzle them with
your culinary skill. The recipes that follow will bring you
compliments and you won't have to spend hours in the kitchen to bring
it off.

~=> Menu Red Caviar Canapes Strawberry Surprises Fondue Bourguignonne
Meat Dip Sauces: Mock Bernaise, Anchovy, Garlic, Mustard Plum Elite
Espresso coffee (no recipe) Light California champagne (no recipe)

~=> Serving Suggestion Starched blue linen, crystal serving dishes,
white porcelain and sterling champagne glasses all bring a touch of
elegance to an intimate deck-side gathering. Arched candelabra with
tall white tapes would be perfect for illuminating the fondue dish.
Each guest could be handed a porcelain salad size plate with blue
linen napkin folded on top and frosted sliver champagne glass.
Remember to preheat your best demitasse cups for the expresso.

~=> Red Caviar Canapes chopped chives

Mix onion juice, lemon juice and cream cheese. Using a pastry tube,
form a crown of this mixture on rounds of toast. From the jar of
caviar, take a dab to fill each center. Decorate the edges with
chopped chives.

~=> Strawberry Surprises (note: NO LIE!!!) 2 lbs fresh strawberries
1 cup powdered sugar 1 cup light rum 1 cup vodka 1 cup Triple Sec

Gouge out the stems so the hollow center of the strawberries are
exposed. Place them in a plastic container and sprinkle the powdered
sugar over them. Add the rum, vodka and Triple Sec and gently tumble
until well mixed. Refrigerate covered for at least 2 days
occasionally tumbling. Gently remove strawberries from marinade and
serve cold in pre-chilled crystal bowl. Sip the marinade!!!

~=> Fondue Bourguignonne 1 1/2 lbs beef tenderloin (cheaper cuts may
need to be tenderized) peanut oil

Cut meat into bite-sized pieces and set aside. Pour oil into your
fondue dish or chafing dish until it is at least 3 inches deep. Heat
the oil t about 360~ or until it will cokk a test chunk of meat in
three minutes. Each guest spears a chunk of beef with a fondue fork
and cooks it to taste in the hot oil. (It's nice to mark the forks
with a colored dot on a piece of tape so they will be recognized).
After the pieces of meat are cooked, each guest dips the choice
morsel into one of the variety of elegant sauces.

~=> Meat Dip Sauces --=> Mock Bernaise Soak 1 tsp tarragon in 1 Tbsp
tarragon vinegar. Add 1 cup mayonnaise, 3 shallots and a pinch of dry
mustard. Whirl in a blender for 1 minute.

~-=> Anchovy Combine 2 tsp anchovy pate with 1 cup mayonnaise. Mix
thoroughly.

~-=> Garlic Cream together 1 stick of softened butter and 1 clove
finely minced garlic.

~-=> Curry Combine 2 tsp curry powder (or more) witha dash of garlic
powder, dash oflemon juice and 1 10-oz can of beef gravy.

~-=> Mustard Combine 1 cup mayonnaise, 2 Tbsp sour cream, 1-1/2 Tbsp
dry musgard, 2 tsp tarragon vinegar and a little salt.

~=> Plum Elite 4 parts Sake 1 part Plum wine sqeeze of lime fresh
pineapple wedges for garnish

Combine sake and plum wine. Add a squeeze of lime. Pour over cracked
ice in a prechilled tall silver or crystal stemmed water glass.
Garnish with a slim wedge of fresh pineapple for stirring and
nibbling. [ Food for Wet Fingers, Sharon R. Hines, 11/81 ]

** -=> this comes from the bottom of the files of Shelley Rodgers <=-