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Old 11-16-2004, 09:57 PM   #1
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Kick butt menus for the holidays..don't be shy

I'd like to see what exactly you'd want to do with the holidays if you had total control and a lot of money. from decor to food, table linens to wine. let me have it, please. 2 mains, 6 sides, 4 salads,6 desserts....min.

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Old 11-17-2004, 12:50 AM   #2
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hmmmmmmmmm....total control and a lot of money.........pay someone else to do it for me :)
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Old 11-17-2004, 12:55 AM   #3
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I'll post my resonse tomorrow 'cause I know exactly what I'd do - and it would start out with a kitchen remodel :P
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Old 11-18-2004, 09:35 AM   #4
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can you tell I'm spending someone else's money next week???
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Old 11-18-2004, 09:50 AM   #5
 
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We always had a great vegetable relish tray with various dips, devilled eggs, and a fantastic cheese tray would be my appetizers.

For the meat, I would choose one of the many wonderful types of turkey [depending on your preferences - smoked, roasted, or fried] for tradition's sake. Then I would have a baked ham or a standing rib roast.

As far as sides are concerned, I like my own version of garlic mashed potatoes, giblet gravy, whole green beans [either romano or tender slender ones], creamed tiny onions, collard greens, scalloped oysters, cranberry sauce, and of course cornbread stuffing.

Cole slaw, a fruit salad, carrot and raisin salad, and a simple mesulan salad with your choice of dressing would be good.

I always like home made rolls of some sort, cornbread or garlic bread, and lots of butter.

For dessert I like my two crust sweet potato pies, pecan, and pumpkin pies. A great cake of some sort would be good -- I love a good carrot cake and/or a wonderful pina colada or rum cake.

I will leave the choice of beverages to you. Wines are not my thing [except home made wines].


As far as decorations are concerned, I like antique lace tablecloths with a colored undercloth. A big basket of fall fruits artfully mixed with fall flowers or leaves would be pretty. Of course bring out the good crystal, silver, and china; and you must have candles.
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Old 11-18-2004, 10:04 AM   #6
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beautiful choc. chef...how do you do those 2 crust pies? same filling as the traditional ones and covered, or do you have to tweak the filling to compensate?
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Old 11-18-2004, 10:11 AM   #7
 
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You boil the sweet potatoes almost tender, peel them, and slice them.

You put them in the crust, and season like a apple pie, with cinnamon, nutmeg, sugar to taste, a drop or so of vanilla, a little butter, sprinkle with flour, and add a little water. Put the top crust on, as usual.

When the to crust is ready, you brush on a little evaporated milk [or you could use egg whites or egg yolk] to add color to the crust. Bake at 350 til the pie is golden.
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Old 11-18-2004, 12:42 PM   #8
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I would just head for the Casino.
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Old 11-18-2004, 12:52 PM   #9
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OK....Ok.......I would skip the turkey and make Prime Rib instead. I have done this a few times without any complaints.

Pecan Pie
Mincemeat Tarts
Yorkshire Pudding
Whole Dried Peas
Baked Apples
Mashed Potatoes
Gravy
Stuffing
Rolls
Sweet Potatoes
Stuffed Grape Leaves
Caeser Salad
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Old 11-18-2004, 08:58 PM   #10
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Over the top, huh? This is a dinner I did for DH's boss in NYC and a party of 8 - It's got to be the most 'blue sky' thing I ever did, and boy did I have fun!



DINNER MENU

~Hors D’Oeuvres~

Assorted puff pastry cheese straws and palmiers

Celery barquettes with Stilton cheese and toasted walnuts

Asparagus tips with lemon tarragon aioli in phyllo cups

Shrimp Cocktail with vodka/cilantro cocktail sauce on endive spears

Bourbon cured salmon on black bread with chive cream cheese or green peppercorn mustard

~Appetizer~

Seared ‘everything’ tuna, with wasabi aioli, served on a bed of mizuna dressed with soy-ginger sauce

~Salad~

Baby arugula with shaved asiago, toasted walnuts, and pears, with a vanilla-pear vinaigrette

~Main Course~

Pepper-crusted tenderloin with Jack Daniels Hunter’s sauce

Grilled free-range Cornish Game Hens with maple bourbon glaze (2)

Roasted shallot confit

Horseradish-chive mashed potatoes

Roasted garlic-rosemary potatoes (1)

Assorted organic steamed baby vegetables, with shallot/herb butter or margarine

Assorted fresh baked rolls and butter

~Dessert~

Lemon apricot tart, with an apricot brandy drizzle

Lemon sorbet

Assorted black-tie truffle platter
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