southerncook
Senior Cook
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.
mish said:Here's a link for some ideas. Williams-Sonoma is one of my favorites. While you're at the site, take a peek at the Christmas Dinner too. Hope you enjoy.
http://content2.williams-sonoma.com...696B783,returnPath=/recipe/index.cfm?type=ent
marmalady said: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