|
Holiday Menu
 Starters & Appetizers
Barley and Mushroom Soup
- 4 tablespoons butter
- 1 ½ cups onions, chopped
- 1 carrot, peeled and diced
- 2 cups mushrooms, sliced
- ½ cup fresh parsley, chopped
- 5 cups beef broth
- 1 cup red wine
- ½ cup pearl barley
- Salt & freshly ground pepper
1. Melt the butter in a stockpot and add
the onions, cook over medium heat for 5 minutes. Add the
carrots and mushrooms and cook for another 5 minutes.
2. Add the remaining ingredients and bring to a boil, let boil 1 minute
and then lower heat and let simmer for 1 hour or until barley is tender.
3. Adjust seasonings.
Makes 6 servings.
Cream of Fennel Soup
- 2 tablespoons butter
- 4 Fennel bulbs, chopped
- 1 onion, chopped
- 3 cups chicken stock
- 3 tablespoons anise liqueur
- ½ cup 35% cream
- Salt and freshly ground pepper
1. Melt the butter in a soup pot and add
the fennel and onions. Stir over medium heat for 10 minutes.
2. Add the stock and salt and bring to a boil, then let simmer for
30 minutes.
3. Puree the soup on a blender until smooth.
4. Add the liqueur, cream and pepper. Do not bring to a boil or the
cream may curdle.
Makes 4-6 servings
Baked Winter Squash Soup
- 4 tablespoons olive oil
- 1 onion, peeled and chopped
- 1 butternut squash
- 1 acorn squash
- 2 carrots, peeled and chopped
- 5 cups chicken stock
- 2 tablespoons brown sugar
- 2 tablespoons dark rum
- ¼ teaspoon ground ginger
- Salt
- Pinch of cayenne pepper
- Cut squash in half and scoop out seeds. Place in
a roasting pan and lightly brush the squash with some
of the olive oil and sprinkle the brown sugar over
them. Bake the squash in the oven at 350f until tender.
- Add the rest of the olive oil to a soup pot and
cook the onions and carrots for 10 minutes. Add the
stock and spices and bring to a boil.
- Scoop out the pulp of the cooked squash and add
to the stock and let simmer for 10 minutes. Add the
rum.
- Puree in a blender; adjust the seasonings and serve.
-
Makes 4 - 6 servings
Vodka
Tomato bruchetta
- 6 Roma Tomatoes, finely diced
- 2 Garlic Cloves, crushed & minced
- 2 Green Onions, finely chopped
- 1/2 cup Basil Leaves, finely shredded
- 2 teaspoons of Vodka
- 4 teaspoons Olive Oil Salt & freshly Ground
Pepper
- Combine all the ingredients together and let sit
for one half hour before serving on sliced and toasted
baguette.
Vodka
Bloody Mary Cocktail Sauce
- 2 Tomatoes, chopped and diced
- 1 lime, grate or zest peel and juice the lime
- 2 tablespoons Vodka
- 2 tablespoon Cilantro leaves, finely chopped
- Dash of Tabasco Salt & Freshly Ground Pepper
- Mix all ingredients together in a blender or food
processor until a chunky sauce is made.
- Chill in refrigerator
- Serve with cooked and cooled jumbo shrimp or freshly
shucked oysters.
Vodka
Tomato salad dressing
- 1 Tomato, quartered
- 1 Garlic Clove, minced
- 2 Basil Leaves
- 1/8 cup Vodka
- 1/3 cup Grape Seed Oil
- 1/4 cup Red Wine Vinegar
- Salt & freshly Ground Pepper
- Mix all ingredients together except for the oil
in a food processor or blender until smooth.
- Slowly add the oil while machine is running
- Refrigerate and serve with a mixed green salad
|
|
|
|
Printer friendly page
