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| Christmas 2002 | ||||||||||||||
| H'our D'eurves Bruschetta Artichauts aux Duxelles 1st Course Mixed Greens with red onions, madarin oranges, candied walnuts and blush wine vinaegrette 2nd Course Cream of Parsnip Soup with Creme Fraiche and Chives 3rd Course Poulet au Vinagre Haricots Verts 4th Course Fresh Ricotta Gnocchi with butternut squash and pesto in white wine butter sauce 5th Course Chocolate Mousse with reduced frambiose and creme anglais |
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| artichauts aux duxelles: artichoke bottoms stuffed with sauteed mushrooms and walnuts topped with gruyere | ||||||||||||||
| Needed cheese-- blue cheese or feta | ||||||||||||||
| Sounds like it wouldbe weird, right? Really Really Amazing. | ||||||||||||||
| Chicken in Red Wine Vineager with carmalized shallots Green Beans (I added pine nuts, as well) |
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| A recipe I duplicated from Absinthe in San Francisco. Not only did I make this by instinct, and make my own gnocchi, I acctually MADE the ricotta by curdling milk, running through cheese cloth, etc... | ||||||||||||||
| Framboise is raspberry liqueor. Reduced makes a syrup. Actually, I used Chambord. | ||||||||||||||