Recipes for Tanner’s Holiday Party Menu if you choose to have a very special dinner before watching the evening's entertainment.
BABY BLUE SALAD
YIELD: Makes 2 servings
PREP TIME:10 Minutes
Ingredients
1 (5-ounce) bag mixed spring salad greens
2 ounces crumbled blue cheese
1 orange, peeled and sectioned
1/2 pint fresh strawberries, quartered
1/2 cup Sweet-and-Spicy Pecans
Balsamic Vinaigrette
Preparation
Toss together first 5 ingredients in a large bowl. Drizzle with 1/2 cup Balsamic Vinaigrette, gently tossing to coat. Serve with remaining vinaigrette.
CREAMY BELL PEPPER 'N' TOMATO SOUP
Prep: 10 min., Cook: 40 min., Cool: 10 min.
YIELD: Makes 11 cups
Ingredients
2 tablespoons butter or margarine
3 garlic cloves, finely chopped
2 (28-ounce) cans crushed tomatoes
1 (14-ounce) can chicken broth
3 or 4 whole roasted red bell peppers (from jar), drained
1 tablespoon sugar
1 (0.75-ounce) package savory tomato pasta sauce mix
2 cups half-and-half
1/4 teaspoon ground red pepper
Garnish: freshly grated Parmesan cheese
Preparation
Melt butter in a large Dutch oven over medium heat; add garlic, and sauté 2 minutes or until slightly golden. Stir in crushed tomatoes and next 4 ingredients; cook, stirring occasionally, over medium heat 30 minutes. Remove from heat, and let cool 10 minutes.
Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Return mixture to Dutch oven.
Stir in half-and-half, and simmer, stirring occasionally, over low heat until thoroughly heated; stir in ground red pepper. Garnish, if desired.
Note: For testing purposes only, we used Spice Islands Savory Tomato Pasta Sauce Blend.
BEEF TENDERLOIN WITH HENRY BAIN SAUCE
Henry Bain Sauce was originated by the head waiter at the Pendennis Club in Louisville and is a mixture of chutney, ketchup, chili sauce, steak sauce, Worcestershire sauce and hot sauce. Freeze any leftover sauce for later use.
YIELD: Makes 3 dozen appetizer or 12 main-dish servings
Ingredients
1 (9-ounce) bottle chutney
1 (14-ounce) bottle ketchup
1 (12-ounce) bottle chili sauce
1 (10-ounce) bottle steak sauce
1 (10-ounce) bottle Worcestershire sauce
1 teaspoon hot sauce
1/4 cup butter or margarine, softened
2 teaspoons salt
1 teaspoon freshly ground pepper
1 (4 1/2- to 5-pound) beef tenderloin, trimmed
Preparation
Process chutney in a food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill sauce at least 2 hours.
Stir together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. (Fold under narrow end of tenderloin to fit on rack.)
Bake at 500° for 30 to 35 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145° (medium-rare). Loosely cover tenderloin with aluminum foil, and let stand 15 minutes before serving. Serve tenderloin with sauce and dinner rolls.
Note: For testing purposes only, we used Major Grey's Chutney and A.1. Steak Sauce.
WILD MUSHROOM AND PORT BRIOCHE
YIELD: 6 Servings
2 tbsp olive oil
225g ( 1 cup) chestnut mushrooms , quartered
115g (1/2 cup) shiitake mushrooms , halved
2 large field mushrooms , sliced
3 sticks celery , finely chopped
1 onion , cut into thin wedges
2 garlic cloves , crushed
300ml (1 1/3 cups) red wine
1.2l (5 cups) hot vegetable stock
2 sprigs fresh thyme
150ml (3/4 cup) port
1 tbsp redcurrant jelly
6 brioche rolls
flatleaf parsley , to garnish
Instructions
Heat oven to 190C/fan 170C/gas 5 (375 Degrees F).
Heat 1 tbsp oil in a large pan, then fry mushrooms for 4-5 mins, stirring occasionally, until lightly browned. Remove with a slotted spoon, then set aside. Add remaining oil to the pan, then fry the celery, onion and garlic over a low heat, stirring occasionally, for 5-6 mins. Add wine, stock and thyme and bring to the boil. Simmer for 30 mins.
1. Add the port and redcurrant jelly. Bring back to the boil, then boil for 10 mins until reduced by half and thick and syrupy. Season to taste, discard the thyme and stir in the mushrooms. Simmer for 5 mins.
2. Meanwhile, pull the tops off the brioche and reserve, then pick out dough from the centre to leave a thick shell. (Process remaining dough to make breadcrumbs, then freeze for future use.) Place rolls on a baking sheet, then bake for 5-7 mins until hot and crisp.
Spoon the mushroom mixture into the brioche rolls, then garnish with the flat-leaf parsley. Serve immediately with any remaining gravy, potato wedges and green beans.
Ready-made brioche rolls make wonderfully buttery cases for this rich wine and mushroom filling.
Per serving 365 calories, protein 9g, carbohydrate 43g, fat 12 g, saturated fat 3g, fibre 3g, sugar 3g, salt 1.59 g
SWEET ONION PUDDING
YIELD: 8 servings
Ingredients
6 large eggs
2 cups whipping cream
1 (3-ounce) package shredded Parmesan cheese
3 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter or margarine
6 medium-size sweet onions, thinly sliced
Preparation
Stir together first 3 ingredients in a large bowl, blending well. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside.
Melt butter in a large skillet over medium heat; add onions. Cook, stirring often, 30 to 40 minutes or until caramel colored. Remove from heat.
Stir onions into egg mixture; then spoon into a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 30 minutes or until pudding is set.
SIMPLE ROASTED ASPARAGUS OR GREEN BEANS
You may need to increase the broil time depending on the size of your asparagus.
YIELD: Makes 8 servings
PREP TIME:5 Minutes
Ingredients
2 pounds fresh asparagus
1/4 cup olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preparation
1. Preheat oven to broil. Snap off and discard tough ends of asparagus. Arrange in 2
(15- x 10-inch) jelly-roll pans. Drizzle with olive oil.
2. Broil, in 2 batches, 5 1/2 inches from heat 4 minutes or until tender. Sprinkle with sugar, salt, and pepper.
Simple Roasted Green Beans: Substitute 2 lb. small, thin, fresh green beans, trimmed, for asparagus. Proceed with recipe as directed, broiling, in 2 batches, 7 to 8 minutes or until crisp-tender. Makes 8 servings; Prep: 10 min., Broil: 8 min. per batch
REFRIGERATOR YEAST ROLLS
Prep: 45 min., Stand: 5 min., Chill: 8 hr., Rise: 45 min., Bake: 10 min.
YIELD: Makes about 7 dozen
Ingredients
1 (1/4-oz.) envelope active dry yeast
2 cups warm water (105° to 115°)
6 cups bread flour
1/2 cup sugar
1/2 teaspoon salt
1/2 cup shortening
2 large eggs
1/2 cup butter, melted
Orange Butter
Preparation
1. Stir together yeast and warm water in a medium bowl; let mixture stand 5 minutes.
2. Stir together flour, sugar, and salt in a large bowl. Cut shortening into flour mixture with a pastry blender until crumbly; stir in yeast mixture and eggs just until blended. (Do not overmix.) Cover and chill 8 hours.
3. Roll dough to 1/4-inch thickness on a well-floured surface (dough will be soft); cut with a 1 1/2-inch round cutter, rerolling dough scraps as needed.
4. Brush rounds with melted butter. Make a crease across each round with a knife, and fold rounds in half, gently pressing edges together to seal. Place in a 15- x 10-inch jelly-roll pan and a 9-inch round cake pan. (Edges of dough should touch.) Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
5. Preheat oven to 400°. Bake rolls 8 to 10 minutes or until golden. Serve with Orange Butter.
ORANGE BUTTER
Feel free to shape your butter using butter molds. We used 3 1/2-inch Christmas tree-shape molds. One recipe will make four.
This recipe goes with Refrigerator Yeast Rolls
YIELD: Makes 3/4 cup
PREP TIME:5 Minutes
Ingredients
1/2 cup butter, softened
1/4 cup orange marmalade
Preparation
1. Stir together butter and marmalade until blended. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week.
Blackberry Butter: Substitute blackberry preserves for orange marmalade. Proceed with recipe as directed.
Fig Butter: Substitute fig preserves for orange marmalade. Proceed with recipe as directed.
Strawberry Butter: Substitute strawberry preserves for orange marmalade. Proceed with recipe as directed.
CREAM CHEESE-COCONUT-PECAN POUND CAKE
As if a cream cheese pound cake was not rich enough, this one goes over the top with the addition of shredded coconut and chopped pecans. And don’t forget the sugar glaze that’s drizzled over the top. For a special holiday occasion, garnish the cake plate with sugared rosemary sprigs and sugared cranberries.
YIELD: Makes 10 to 12 servings
COOK TIME:1 Hour, 35 Minutes
PREP TIME:20 Minutes
Ingredients
1 1/2 cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup bourbon
1 1/2 teaspoons vanilla extract
1 cup chopped pecans, toasted
1/2 cup shredded coconut
Powdered Sugar Glaze (optional)
Sugared Rosemary (optional)
Sugared Cranberries (optional)
Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.
Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
As Julia Child said, “Bon Appétit”
From:
http://www.southernliving.com/food/holidays-occasions/holiday-dinner-party-menu-00417000068897/
and
http://www.bbcgoodfood.com/recipes/2958/wild-mushroom-and-port-brioche#
