Côtelettes de porc aux pommes dans leur sirop d'érable

 

4 portions

• 30 ml beurre
• 1 oignon moyen, haché
• 150 gr champignons de Paris, tranchés
• 4 côtelettes de porc d'environ 1.5 cm d'épaisseur en coupe papillon
• Sel et poivre au goût
• 90 ml sirop d'érable
• 30 ml farine tout-usage
• 250 ml jus de pomme¸
• 2 pommes, évidées et coupées en deux

1. Poêler dans le beurre l'oignon et les champignons 5 minutes ; ajouter les côtelettes et saisir la viande environ 2 minutes de chaque côté, saler et poivrer au goût.
2. Dans un bol, mélanger le sirop d'érable et la farine ; répartir ce mélange sur les côtelettes et ajouter le jus de pommes.
3. Couvrir et laisser mijoter à feu moyen environ 20 minutes ; placer ½ pomme sur chaque côtelette, couvrir à nouveau et laisser mijoter 20 minutes supplémentaires ou jusqu'à ce que la sauce épaississe.
4. Servir avec une purée de pommes de terre et de céleri-rave ainsi qu'un légume vert.

BON APPÉTIT

Carré de porc au sirop d'érable

 

6-8 portions

Pour la marinade

• 250 ml jus de pomme
• 250 ml sirop d'érable
• 2 gousses d'ail, écrasées
• 2 grosses échalotes françaises, émincées
• 60 ml persil frais, haché
• 2 feuilles de laurier
• 15 ml moutarde de Dijon
• 30 ml sauce soya
• Sel et poivre au goût

Pour la viande

• 2.25 kg carré de porc 
• 30 ml huile d'olive
• 30 ml beurre 
• Sel au goût

1. Dans un grand bol, mélanger tous les ingrédients de la marinade et y déposer le carré de porc ; couvrir et réfrigérer toute une nuit ou au moins 6 heures.
2. Placer la grille au centre du four ; préchauffer le four à 350F (180C).
3. Dans une poêle allant au four, chauffer l'huile et le beurre et colorer le carré de porc de tous les côtés ; réserver la marinade.
4. Badigeonner la viande de marinade ; cuire au four 1 heure en ajoutant régulièrement de la marinade sur le carré de porc.
5. Sortir la viande du four et la couvrir de papier aluminium ; laisser reposer environ 15 minutes avant de la trancher.
6. Pour la sauce, dans une petite casserole, réduire le reste de la marinade à feu doux ; assaisonner au besoin.

BON APPÉTIT

Mini-boulettes cocktail à la dijonnaise (Hors-d'oeuvres chauds)

 

30 boulettes

Pour les boulettes

• 500 gr porc haché
• 60 ml sirop d'érable
• 60 ml moutarde de Dijon
• 60 ml persil haché
• 60 ml chapelure
• Sel et poivre au goût

Pour la sauce

• 60 ml mayonnaise
• 60 ml moutarde de Dijon
• 10 ml sirop d'érable

1. Placer la grille au milieu du four ; préchauffer le four à 400F (200C).
2. Dans un bol, bien mélanger les ingrédients des boulettes ; façonner des boulettes avec 1 cuiller à thé (5 ml) de mélange de viande.
3. Déposer les boulettes sur une plaque de cuisson recouverte de papier parchemin et cuire au four 15 minutes (si après 15 minutes elles ne sont pas assez colorées, les mettre à broil quelques minutes en les surveillant).
4. Dans un bol, mélanger les ingrédients de la sauce jusqu'à l'obtention d'un mélange lisse et servir avec les boulettes chaudes.

BON APPÉTIT

Roulés à l'érable (Hors-d'oeuvres chauds)

 

16 unités

• 8 tranches de pain blanc sans la croûte et coupées en deux
• 1 paquet (250 gr) fromage à la crème à tartiner, à la température ambiante
• 8 tranches de bacon coupées en deux
• 125 ml sucre d'érable

1. Placer la grille au centre du four ; préchauffer le four à 375F (190C).
2. Tartiner le pain de fromage à la crème ; rouler le pain, l'entourer d'une tranche de bacon et maintenir en place avec un cure-dent.
3. Déposer les roulés dans un sac plastique ; saupoudrer le tout de sucre d'érable et secouer doucement le sac pour que le sucre colle bien sur les roulés.
4. Couvrir de papier aluminium une plaque allant au four et y déposer les roulés.
5. Cuire au four environ 15 minutes en les retournant à mi-cuisson ; assurez-vous d'une coloration uniforme du bacon.

BON APPÉTIT

Chicken Breasts and Kiwi Fruit with Orange Sauce (Buffet cookery)

 

Serves 4

• 4 cooked chicken breasts
• 3 kiwi fruit
• 25 gr butter
• 2 tablespoons sugar
• 150 ml fresh orange juice
• Grated rind of ½ orange
• 1 tablespoon brandy

1. Skin the chicken breasts and thinly slice the meat ; arrange the meat in a fan shape on four individual plates, or on a large serving platter.
2. Thinly peel and slice the kiwi fruit, and arrange the slices alongside the meat.
3. Melt the butter in a small pan, prinkle with the sugar and stir over the heat until the sugar has dissolved.
4. Gradually add the orange juice, blending the juice thoroughly into the mixture with each addition, and sprinkle in the orange rind.
5. Bring the sauce to the boil and simmer over a low heat, stirring continuously, until the liquid is reduced by half.
6. Take it off the heat, stir in the brandy and leave to cool.
7. Pour some of the orange sauce over the chicken and kiwi fruit and serve the rest separately.

BON APPÉTIT

Lime Cream

 

Serves 4

• 4-5 limes
• 3 tablespoons milk
• 3 egg yolks
• 175 gr sugar
• 7 gr gelatine
• 300 ml double cream
• 1 tablespoon Grand Marnier liqueur
• 4 maraschino cherries

1. Squeeze the limes, measure off 150 ml of the juice, cover, and leave on one side.
2. Blend the milk with egg yolks and 100 gr sugar in the liquidiser until frothy.
3. Transfer the mixture to a bowl, stand the bowl in a pan of hot water and beat with a hand whisk until creamy ; remove the bowl from the pan and place on one side.
4. Into another bowl, pour 2 tablespoons hot water and stand this bowl in the pan of hot water ; sprinkle with gelatine and stir until dissolved, then pour the gelatine liquid into the milk and egg yolk mixture and leave the mixture to cool thoroughly.
5. Whip the cream until stiff, gradually adding the remaining sugar as you beat, and fold into the cooled gelatine mixture.
6. Mix the lime juice and Grand Marnier together, stir into the mixture and transfer the lime cream to four individual cocktail glasses.
7. Leave to set in the refrigerator for about 1 hour ; before serving, top each portion with a maraschino cherry.

BON APPÉTIT

Meat Salad Rolls (Buffet cookery)

 

Makes 8 rolls

• 4 slices meat loaf, not too thin
• 1 tablespoon mustard
• 1 tablespoon bottled creamed horseradish
• 2-3 medium carrots
• 2 large pickled cucumbers
• 1 red pepper, cut into thin strips
• 8 pickled cocktail onions for garnish

1. Cut the meat loaf slices in half lengthways and coat one side of each with mustard, then sprinkle with horseradish.
2. Wash and scrape the carrots and cut into long, thin strips ; blanch in a little salted water for 2 minutes, then drain, plunge in cold water and leave to cool on a towel.
3. Cut four round slices from each pickled cucumber and leave the slices on one side ; slice the remainder into long, thin strips.
4. Lay strips of carrot, pickled cucumber and red pepper alternately on each slice of meat loaf, rool up and secure with a cocktail stick.
5. Garnish the top of each stick with a slice of pickled cucumber and a cocktail onion.

BON APPÉTIT

Prawn and French Bean Salad (Party starters)

 

Serves 4

• 150 gr frozen or canned prawns
• 225 gr young french beans
• 2 limes
• 2 shallots, finely chopped
• Small bunch parsley, chopped
• 3 leaves each fresh mint and basil, chopped
• 2 tablespoons wine vinegar
• Pinch salt
• 3 tablespoons dry sherry
• 4 tablespoons olive oil
• Pinch Cayenne pepper

1. Place frozen prawns in a bowl, cover and leave to thaw ; drain the canned prawns, rinse in cold water and leave to dry.
2. Wash and top and tail the beans ; bring a little salted water to boil in a pan and blanch the beans for 8 minutes, plunge into cold water, drain well and leave to cool.
3. Wash and dry the limes and cut into very thin slices.
4. Beat the vinegar with the salt, sherry, oil, Cayenne, chopped shallots and herbs.
5. Arrange the slices of lime in a ring on each of four individual plates and top with the green beans and prawns ; Sprinkle with the herb dressing.

BON APPÉTIT

Salad Supreme (Party starters)

 

Serves 4

• 2 heads chicory
• 100 gr corn salad or watercress
• 1 yellow pepper, sliced into rings
• 2 firm tomatoes, cut into eight
• 1 small honeydew melon, scooped into balls
• 1 onion, cut into rings
• 100 gr Edam cheese, cut into strips
• 100 gr smoked ham, cut into strips
• 50 gr canned tuna fish
• 2 smoked trout fillets
• 50 gr canned prawns
• 1-2 spring onions, chopped finely
• Bunch fresh mixed herbs, chopped finely
• 4 tablespoons canola oil
• 1 tablespoon wine vinegar
• 1 tablespoon fresh lime juice
• Pinch sugar
• Salt and coarsely ground black pepper
• Pinch ground ginger
• 10 black olives

1. Wash the chicory and separate the leaves.
2. Drain the tua and break up with a fork ; skin and flake the trout fillets.
3. Drain the prawns, rinse through with cold water and allow to dry.
4. Beat the oil with the vinegar, lime juice, sugar, salt, pepper and ginger.
5. Arrange the salad ingredients in four individual cocktail glasses, sprinkle with the dressing and garnish with olives.

BON APPÉTIT

Mussel Cocktail (Party starters)

 

Serves 4

• 400 gr canned mussels
• ½ (396 gr) can artichoke hearts
• 1 small lettuce
• 4 tablespoons mayonnaise
• 2 tablespoons lemon juice
• Pinch sugar
• 2 tablespoons brandy
• Dash Tabaco sauce
• Pinch salt
• 5 stuffed olives for garnish
• 1 lemon for garnish

1. Drain the mussels and artichoke hearts. (You can use fresh mussels, if desired).
2. Wash the lettuce, separate the leaves, drain and cut into strips.
3. Line four individual glass dishes with strips of lettuce and arrange the mussels and artichoke hearts on top.
4. Beat the mayonnaise with the lemon juice, sugar, brandy, Tabasco sauce and salt, and spoon over the mussel cocktail.
5. Slice the olives and sprinkle over the top ; wash the lemon, dry it and cut four thin slices from the center.
6. Garnish each cocktail with a slice of lemon.

BON APPÉTIT

Seasonal Sausage Salad (Buffet cookery)

 

Serves 4

• 2 hard-boiled eggs, cut in eight
• ½ round lettuce
• ½ cos lettuce
• Bunch radishes
• Bunch spring onions
• 100 gr meat sausage or meat loaf, thinly sliced
• 100 gr Mortadella sausage
• Bunch fresh mixed herbs (parsley, chives, dill, lovage, tarragon)
• 3 tablespoons wine vinegar
• 6 tablespoons canola oil
• Salt and white pepper
• Pinch sugar
• 4 tablespoons mayonnaise

1. Wash the lettuces, separate leaves and drain.
2. Trim, clean and thinly slice the radishes ; wash the spring onions, cut off the roots and chop the rest.
3. Cut the ham sausage in half, and the Mortadella into strips.
4. Line a flat serving dish with the lettuce leaves, and arrange all the salad ingredients on top.
5. Wash and drain the fresh herbs, keep a few sprigs on one side and finely chop the remainder.
6. Beat the vinegar with the oil, salt, pepper and sugar ; mix the herbs into the dressing and pour over the salad.
7. Spoon the mayonnaise into the center of the salad platter, and garnish with the remaining sprigs of herbs.

BON APPÉTIT

Piquant Beef Salad (Buffet cookery)

 

Serves 4 

• 450 gr cooked lean beef, cut into 2-cm/1-inch cubes
• 2 small onions, cut into rings
• 2 pickled cucumbers, sliced
• 2 cooked medium carrots, sliced
• 1 red pepper, cut into strips
• 100 gr muhrooms, cut in quarters
• 1 large dessert apple
• Small bunch parsley, finely chopped
• 3 tablespoons vinegar
• 6 tablespoons canola oil
• 1 teaspoon Worcestershire sauce
• Pinch of garlic salt
• ½ teaspoon black pepper

1. Peel, halve, and core the apple, and cut into small slices.
2. Beat the vinegar with the oil, Worcestershire sauce, garlic salt, pepper and parsley.
3. Mix all the salad ingredients together in a bowl, pour over the dressing, cover and leave to stand at room temperature for 1 hour.

BON APPÉTIT

Feta Cheese Salad (Buffet cookery)

 

Serves 4

• 350 gr feta cheese
• 5 tablespoons olive oil
• 2 tablespoons wine vinegar
• ½ teaspoon coarsely ground black pepper
• 2 sticks celery
• ½ head endive
• Pinch of salt
• 25 gr shelled pecan nuts

1. Slice the cheese and place in a bowl.
2. Beat 3 tablespoons olive oil with 1 tablespoon of vinegar and the pepper, and sprinkle over the cheese ; cover and leave to stand at room temperature for 40 minutes.
3. Wash, trim and slice the celery ; wash the endive, drain well and cut into strips.
4. Place the celery and endive in a bowl.
5. Mix together the remaining oil and vinegar, add the salt and pour over the salad ; carefully add the cheese and top with pecan nuts.

BON APPÉTIT

Italian Salad (Buffet cookery)

 

Serves 4

• 1 red pepper, sliced into strips
• 1 green pepper, sliced into strips
• 1 medium onion, diced
• ¼ lettuce
• 2 small oranges
• 225 gr cooked chicken, cut into strips
• 12 stuffed olives, sliced
• 1 (142 gr) can prawns
• 1 (113 gr) can mussels
• 3 tablespoons remoulade sauce (click for recipe)
• 2 tablespoons single cream
• Salt and white pepper
• 1-2 tablespoons lemon juice
• 2 hard-boiled eggs for garnish

1. Wash the lettuce, separate into leaves, drain and tear into pieces.
2. Peel the oranges, remove the skin from the segments and dice the flesh.
3. Drain the prawns, rinse in cold water and leave to dry ; drain the mussels.
4. Mix the prawns, mussels, peppers, lettuce, onion, orange, chicken and olives together in a bowl.
5. Beat the remoulade sauce with the cream, salt, white pepper and lemon juice, stir into the salad and leave to stand a few minutes.
6. Shell the eggs, cut into eight wedges and use to garnish the salad.

 BON APPÉTIT

Rice and Tuna Salad (Buffet cookery)

 

Serves 4

• 225 gr rice
• 1 red pepper, diced
• 1 (198 gr) can tuna
• 100 gr pickled cocktail onions
• 2 tablespoons capers
• 1 tablespoon lemon juice
• Salt and white pepper
• Grated rind of ½ lemon
• 6 tablespoons mayonnaise
• Parsley sprig for garnish

1. Cook the rice following instructions on the packet, drain, and rinse through with cold water ; then drain again and leave to cool.
2. Drain the tuna and break up with a fork.
3. Drain the pickled cocktail onions, and place the rice, red pepper, tuna and onions together in a bowl.
4. Beat the capers, lemon juice, salt, pepper and grated lemon rind into the mayonnaise ; mix the mayonnaise into the salad ingredients, cover and leave to stand few minutes.
5. Garnish with parsley sprig just before serving.

BON APPÉTIT

Danish Macaroni Salad (Buffet cookery)

 

Serves 4

• 225 gr frozen peas
• 225 gr frozen diced carrots
• 225 gr macaroni
• 450 gr ham sausage, unsliced
• 1 pickled cucumber
• 1 large onion
• 225 ml mayonnaise
• 1 (150 gr) carton natural yogurt
• 1 tablespoon lemon juice
• Salt and pepper
• ½ teaspoon sugar
• 2 tablespoons chopped fresh mixed herbs, (dill, parsley, chives)

Garnish

• 2 hard-boiled eggs
• 2 firm tomatoes

1. Bring a little salted water to the boil in a pan, add the frozen peas and carrots and simmer over low heat for 6 minutes ; drain and leave to cool.
2. Simmer the macaroni in plenty of salted water, following the instructions on the packet, until cooked but still firm ; rinse through with cold water and drain.
3. Remove the skin from the ham sausage and cut the meat into 1 cm (½-inch) cubes.
4. Slice the pickled cucumber into strips ; peel the onion and cut into rings, and place all the salad ingredients together in a bowl.
5. Beat the mayonnaise with the yogurt, lemon juice, salt, pepper, sugar and chopped herbs ; stir the dressing into the salad, cover and leave to stand at room temperature for 30 minutes.
6. Shell and slice the eggs ; cut the tomatoes into eight.
7. Garnish the macaroni salad with tomato and egg.

BON APPÉTIT

Potato Salad with Cream Dressing (Buffet cookery)

 

Serves 4

• 1 kg new potatoes
• 100 gr ham, unsliced
• 2 pickled cucumbers
• 1 dessert apple
• 2 shallots
• 1 egg yolk
• Salt and pepper
• 1 tablespoon wine vinegar
• 6 tablespoons canola oil
• 150 ml single cream
• Small bunch parsley

1. Wash the potatoes, and without peeling them, place in boiling salted water ; simmer over a high heat for 20-25 minutes, drain and leave to cool.
2. Cut the ham into strips and slice the pickled cucumbers.
3. Peel the apple, cut in half and remove the core, then slice into strips.
4. Peel and finely chop the shallots ; peel and slice the potatoes.
5. In a bowl, beat the egg yolk with the salt, pepper and vinegar, and gradually add the oil, a little at a time ; stir in the shallots and cream.
6. Mix all the salad ingredients lightly together in a bowl and pour over the cream dressing ; cover and leave to stand at room temperature for 30 minutes.
7. Wash, drain and finely chop the parsley, and sprinkle over the salad before serving.

BON APPÉTIT 

Cheese and Salami Salad (Buffet cookery)

 

Serves 4 

• 1 clove garlic, finely chopped
• 5 tablespoons canola oil
• 3 tablespoons wine vinegar
• Salt and black pepper
• Pinch of sugar
• Pinch of dried rosemary
• 1 bay leaf
• 100 gr green noodles
• 100 gr thinly sliced salami
• 225 gr Emmental cheese
• 2 onions

1. Beat the oil with the vinegar, garlic, salt, pepper and sugar ; crush the rosemary and bay leaf and add to the dressing, cover and leave to stand at room temperature for 2 hours.
2. Cook the noodles in plenty of salted water following the instructions on the packet ; take care that you do not over-cooked them.
3. Rinse through with cold water, drain and leave to cool.
4. Cut the salami and cheese into thin strips ; peel the onions and cut into rings.
5. Mix all the salad ingredients together, cover and leave to stand in a cool place ; strain the dressing and sprinkle over the salad just before serving.

BON APPÉTIT

Meat and Vegetable Salad (Buffet cookery)

 

Serves 4

• 350 gr frozen mixed vegetables
• 225 gr cold roast pork
• 1 red onion
• 4 strips canned pimiento
• 2 tablespoons wine vinegar
• 1 teaspoon hot mustard
• 5 drops Tabasco sauce
• Pinch of salt and sugar
• 4 tablespoons canola oil
• 100 gr stilton cheese
• 2 tablespoons chopped mixed fresh herbs

1. Cook the frozen vegetables following the instructions on the packet, drain and leave to cool.
2. Slice the roast pork into strips ; peel the onion and cut into rings, drain and dice the canned pimiento.
3. Mix all the salad ingredients in a bowl.
4. Beat the wine vinegar with the mustard, Tabasco, salt, sugar and oil ; stir the dressing into the salad, cover and leave to stand at room temperature for 15 minutes.
5. Crumble the cheese and sprinkle over the salad just before serving, together with the chopped herbs.

BON APPÉTIT

Rice Salad (Buffet cookery)

 

Serves 4

• 450 gr frozen mixed vegetables
• 225 gr rice
• 225 gr salami, unsliced
• 1 apple
• ¼ root celeriac, peeled
• 150 gr natural yogurt
• 1 tablespoon lemon juice
• 3 tablespoons canola oil
• Salt and pepper
• 2 tablespoons chopped parsley

1. Cook frozen vegetables and rice separately, following the instructions on the packets, drain and leave to cool.
2. Dice the salami, apple and the celeriac ; mix all the ingredients together.
3. Beat the yogurt with the lemon juice, oil, salt, pepper and parsley, and pour over the rice salad.

BON APPÉTIT

Avocado Cocktail (Party Starters)

 

Serves 4

• 1 lime
• 2 avocados
• 4 tablespoons mayonnaise
• 1 teaspoon mild french mustard
• 1 teaspoon bottled horseradish
• 5 tablespoons natural yogurt
• Dash of Tabasco sauce

1. Place four individual glass dishes to chill in the refrigerator.
2. Wash the lime, dry it and cut four very thinly slices from the center.
3. With a sharp knife, halves the avocados lengthways to the stone, and twist to separate the two halves ; remove the stone.
4. Thinly peel the avocado halves and cut the flesh into equal cubes, sprinkling immediately with a little lime juice.
5. Beat the mayonnaise with the mustard, horseradish, yogurt and Tabasco.
6. Place the avocado cubes in the chilled glass dishes and pour over the dressing.
7. Cut to the center of the slices of lime and garnish each cocktail with a twist of lime.

BON APPÉTIT

Chicken Cocktail (Party Starters)

 

Serves 4

• 450 gr cooked chicken
• 1 small sweet melon
• 2 firm tomatoes
• 100 gr mushrooms, sliced very thinly
• 2 teaspoons lemon juice
• 1 tablespoon chopped fresh mixed herbs
• Pinch of salt, celery salt and white pepper
• ½ teaspoon paprika pepper
• 2 (150 gr) cartons naturel yogurt
• 1 hard-boiled egg for garnish

1. Slice the chicken into small pieces.
2. Cut the melon in half, remove the seeds and scoop out the flesh with a melon baller or a teaspoon.
3. Peel the tomatoes, cut each in eight wedges and remove the seeds.
4. Sprinkle the mushrooms with half the lemon juice.
5. Lightly mix together the chicken, melon balls, tomato and mushroom in a bowl.
6. Stir the herbs, salt, celery salt, pepper, the remaining lemon juice and paprika into the yogurt ; pour the dressing over the chicken mixture, cover and leave to stand in the refrigerator for 1 hour.
7. Before serving season the chicken cocktail to taste and arrange in four individual glass dishes.
8. Cut the egg in eight wedges and garnish each cocktail with two wedges of egg.

BON APPÉTIT

Prawn Croquettes (Canapés)

 

Makes 18 croquettes

• 225 gr frozen prawns
• 25 gr butter
• 50 gr plain flour
• 150 ml milk
• 2 teaspoons lemon juice
• Salt and white pepper, to taste
• 1 tablespoon chopped fresh parsley
• 1 egg, beaten
• 100 gr dried breadcrumbs
• Oil for deep frying

1. Place the prawns in a dish, cover and leave to thaw ; drain and chop finely.
2. Melt the butter in a saucepan ; sprinkle on half the flour and stir over the heat until it becomes golden in color.
3. Gradually add the milk and, stirring continuously, bring slowly to the boil, when the sauce will thicken ; add the chopped prawns, lemon juice, salt, pepper and parsey.
4. Continue cooking for about 2 minutes until the mixture becomes firm, again stirring continuously ; chill the prawn mixture.
5. Wet your hands and, on a lightly floured surface, form the mixture into a long roll ; cut into small pieces and shape into croquettes.
6. Dip the croquettes in the remaining flour, then in beaten egg and finally in breadcrumbs.
7. Heat the oil for deep-frying to 350F (180C) and fry the croquettes for about 6-8 minutes until golden brown ; drain on absorbent kitchen paper and leave to cool.

BON APPÉTIT

Prawn Cocktail (Party Starters)

 

Serves 4

• 450 gr frozen prawns
• 2 tomatoes
• 2 slices canned pineapple
• 8 stuffed olives 3 tablespoons oil
• 1 tablespoon wine vinegar
• 1 tablespoon lemon juice
• Pinch of salt, white pepper and sugar
• Few lettuce leaves
• 1 lemon for garnish
• 4 dill or parsley prigs for garnish

1. Place the prawns in a bowl, cover and leave to thaw.
2. Skin and quarter the tomatoes, remove the seeds and cut the flesh into strips.
3. Drain and chp the pineapple slices.
4. Cut the olives in half.
5. Drain the prawns and mix in a bowl with the tomato, pine apple and olives ; beat the oil with the vinegar, lemon juice,salt pepper and sugar, and pour over the prawn mixture.
6. Cover and leave to stand in the refrigerator for 1-2 hours.
7. Wash the lattuce leaves, allow to drain and break into small pieces ; carefully stir the lettuce into the cocktail just before serving, then taste and adjust seasoning.
8. Spoon the cocktail into four individual glass dishes ; wash and dry the lemon and cut 4 thin slices from the center.
9. Garnish each cocktail with a slice of lemon and a dill or parsley sprig.

BON APPÉTIT

Cheese Fritters (Canapés)

 

For 1 dozen

• 350 gr matured Gouda or Cheddar cheese, in slices 2 cm/1-inch thick
• 150 gr thinly sliced smoked streaky bacon
• 2 eggs
• 25 gr plain flour
• 100 gr dried breadcrumbs
• Oil for deep-frying

For the sauce

• 1 (500 gr) naturel yogurt
• ¼ teaspoon salt
• Pinch of celery salt
• ¼ teaspoon ground white pepper
• Pinch of ground ginger
• 3 tablespoons chopped fresh herbs (parsley, chives, dill, a little rosemary and sage)

1. Cut the cheese into 2 cm/1-inch cubes ; wrap each cube in a slice of bacon and secure with a wooden cocktail stick.
2. Beat the eggs ; dip the cheese and bacon cubes in the flour, then in the beaten egg and finally in breadcrumbs.
3. Heat the oil for deep-frying to 350F (180C) and fry the cubes for 4-6 minutes until golden brown ; drain on absorbent kitchen paper and leave to cool.
4. In a small bowl, mix all the ingredients of the sauce ; serve the sauce with the cubes as a dip.

BON APPÉTIT

Palm Hearts in Ham (Party starters)

 

For 4 portions

• 1 (425 gr/15-oz) can palm hearts
• 1 tablespoon vinegar
• 1 teaspoon lemon juice
• 4 tablespoons olive oil
• Salt and white pepper
• Few sprigs fresh basil
• 2 canned anchovy fillets
• 8 slices smoked ham
• 1 tablespoon pickled green peppercorns, or freshly ground black pepper
• 3 tablespoons single cream
• 4 tablespoons mayonnaise

1. Drain the palm hearts.
2. Beat together vinegar, lemon juice, oil, salt and pepper ; wash, drain and finely chop the fresh basil, keeping a little on the side.
3. Finely chop the anchovy fillets ; stir the basil and anchovy into the oil and vinegar sauce and pour over the palm hearts.
4. Cover and leave to marinate for 1 hour at room temperature, turning the palm hearts from time to time.
5. Lay the slices of ham individually on a board ; drain the palm hearts, roll each in a slice of ham and arrange the roll on a flat dish, and sprinkle with the remaining chopped basil.
6. Finely chop the green peppercorns ; stir together the cream and mayonnaise and add the chopped peppercorns.
7. Serve the mayonnaise separately with the palm heart rolls.

BON APPÉTIT

Lobster Cocktail (Party starters)

 

For 4 portions

• 2 sticks celery, cut into fine strips
• 1-800 gr boiled fresh lobster or 1½ (227 gr) cans lobster
• 8 canned artichokes hearts
• 2 oranges
• 20 ml brandy
• 1 tablespoon lemon juice
• Salt and pepper
• Small bunch fresh dill
• 4 fresh mint leaves
• 8 lettuce leaves
• 3 tablespoons mayonnaise
• 3 tablespoons single cream
• Generous pinch each celery salt and Cayenne pepper
• 4 slices truffle (optional)

1. Blanch the celery strips in boiling salted water for 5 minutes, then drain and leave to cool.
2. Break the lobster flesh in small pieces ; drain the artichokes hearts and slice into quarters.
3. Peel one orange, remove the pith and chop the flesh.
4. Mix together the orange, celery, lobster and artichoke ; mix together the brandy and lemon juice, season to taste and pour over the lobster mixture then cover and marinate for 30 minutes.
5. Finely chop the fresh herbs.
6. Remove the lobster mixture from the marinade and allow to drain.
7. Line four individual glass dishes with the lettuce leaves and scoop the lobster cocktail on top.
8. Beat the mayonnaise with the cream, celery salt, Cayenne and herbs, and pour over the cocktail ; cut 4 slices from the center of the remaining orange and use to garnish the cocktails, together with the slices of truffle, if used.

BON APPÉTIT

Hawaiian Ham Rolls (Open sandwiches)

 

Makes 8

• 3 tablespoons mayonnaise
• 2 tablespoons curd cheese
• 2 teaspoons wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon white pepper
• ¼ teaspoon sugar
• 2 canned pineapple rings
• 3 hard-boiled eggs
• 2 slices dark rye bread
• 15 gr soft butter
• 4 large slices ham

Garnish

• 1 tomato
• Parsley sprigs
• Few lettuce leaves

1. Cream together mayonnaise, curd cheese, vinegar, salt, pepper and sugar.
2. Drain pineapple rings and cut into small pieces ; shell and finely chopped the eggs, and stir with the pineapple into the mayonnaise mixture.
3. Remove the crust from the bread, spread the bread with the butter and cut each slice into quarters.
4. Trim all the fat from the ham and cut each slice in half ; spoon an equal amount of the mayonnaise mixture onto each slice and roll up.
5. Place one roll on each piece of bread.
6. Wash and dry the tomato, cut into eight wedges and scoop out the seeds with a spoon.
7. Garnish each ham roll with a wedge of tomato and a parsley sprig, and serve on a bed of lettuce.

BON APPÉTIT

Spicy chicken livers (Open sandwiches)

 

For each sandwich

• 100 gr chicken livers
• 25 gr soft butter
• 1 teapoon salt
• 1 slice white bread
• 1 large lettuce leaf
• 1 tablespoon mayonnaise
• 2 teaspoons red wine
• 1 teaspoon cranberry sauce
• ½ red apple
• Few drops lemon juice
• Pinch of sugar
• 1 wedge lemon for garnish

1. Wash the chicken livers in cold water, trim and dry well.
2. Melt half the butter in a pan and fry the livers for 8 minutes over a moderate heat, turning continuously ; season with salt and when cool, cut into equal slices.
3. Toast the bread, spread with the rest of the butter and top with the lettuce.
4. Arrange the liver on the lettuce and spoon the mayonnaise on top.
5. Mix the red wine with the cranberry sauce and spoon over the mayonnaise.
6. Wash, core and coarsely grate the apple ; sprinkle with lemon juice and sugar and arrange around one corner of the bread.
7. Garnish with a lemon wedge.

BON APPÉTIT

Prawn and Mock Caviar (Open sandwiches)

 

For each sandwich

• 50 gr frozen or canned prawns
• 1 large slice white bread
• 5 ml soft butter
• 2-3 lettuce leaves
• Twist of lime
• 1 teaspoon lumpfish roe

1. Allow frozen prawns to thaw or drained canned prawns.
2. Spread the bread with the butter and top with the lettuce.
3. Arrange prawns on top and garnish with a twist of lime and the lumpfish roe.

BON APPÉTIT

Prawn Tartare Slices (Canapés)

 

Makes 8

• 225 gr frozen or canned prawns
• 2 shallots, finely chopped
• Bunch of fresh dill
• 1 lemon
• 1-2 tablespoons olive oil
• 1-2 teaspoons lemon juice
• Salt and white pepper
• 4 slices pumpernickel bread
• 15 gr butter

1. Place frozen prawns, if used, in a covered dish and allow to thaw, then drain. (If canned prawns are used, rinse them and leave to drain).
2. Wash and dry the fresh dill, keep 8 sprigs and finely chopped the rest.
3. Wash the lemon, dry it and cut eight thin slices from the center.
4. Finely chop the prawns and mix thoroughly with the shallots, dill, oil, lemon juice, salt and pepper.
5. Cut the pumpernickel slices in half lengthways and spread with butter, followed by the prawn mixture.
6. Garnish each slice with a slice of lemon and a sprig of fresh dill.

BON APPÉTIT

Danish Salami and Cucumber Sandwich

 

For each sandwich

• 1 slice granary bread
• Top half of 1 sesame roll
• 15 gr soft butter
• ¼ cucumber
• Salt and pepper
• 6-8 thin slices salami
• Chopped parsley

1. Spread the bread and half roll with the butter.
2. Thinly slice the cucumber and season with salt and pepper ; arrange half the cucumber on the bread, cover with the salami, then follow with the rest of the cucumber.
3. Sprinkle with parsley and top with the half roll.

BON APPÉTIT

New Yorker (Open sandwiches)

 

For each sandwich

• 1 large slice rye bread
• 40 gr cream cheese
• 3 thin slices smoked salmon
• ½ small red onion, cut widthways

1. Spread the bread thickly with the cheese ; fold each slice of smoked salmon in half and arrange on the bread.
2. Peel the onion, cut into rings and place over the smoked salmon.

BON APPÉTIT

Beef Mayonnaise (Open sandwiches)

 

For each sandwich

• 1 large thin slice brown bread
• 1 tablespoon mayonnaise
• 3 slices cold roast beef
• 1 hard-boiled egg
• ¼ pickled cucumber, sliced

1. Thickly spread the bread with the mayonnaise.
2. Fold the slices of roast beef in half lengthways and arrange in a fan-shape on the bread.
3. Shell and slice the egg lengthways, and place on the beef.
4. Garnish with the cucumber slices.

BON APPÉTIT

Baked Roquefort Slices (Open sandwiches)

 

Makes 8 sandwiches

• 4 slices white bread
• 75 gr butter
• 8 slices smoked ham
• 100 gr Roquefort or other blue cheese
• ½ red pepper, cut in fine strips for garnish
• ½ green pepper, cut in fine strips fro garnish

1. Preheat the oven to 450F.
2. Cut the slices of bread in half ; melt the butter in a large pan and fry the bread in it until golden brown both sides.
3. Remove the bread from the frying pan and leave to cool ; cover each slices of bread with a slice of ham followed by a piece of Roquefort.
4. Transfer to a baking sheet and bake for a few minutes in the oven or until the cheese begins to melt but not brown ; remove the slices from the oven and allow to cool.
5. Garnish each slice of bread with a few strips of red and green pepper.

BON APPÉTIT

Gourmet's Delight (Open sandwiches)

 

For each sandwich

• 2-3 lettuce leaves
• 1 large slice brown bread
• 5 ml soft butter
• 100 gr cooked chicken breast
• 1 canned peach half
• 1 tablespoon mayonnaise
• Chopped parsley

1. Wash the lettuce and dry thoroughly.
2. Spread the bread with the butter and place the lettuce on top.
3. Skin the chicken breast, slice thinly and arrange in layers on the lettuce.
4. Drain the peach half, cut into equal slices, and place in a fan-shape on the chicken.
5. Spoon the mayonnaise into a piping bag fit with a star-shaped nozzle and pipe two swirls onto the peaches ; sprinkle with chopped parsley.

BON APPÉTIT

Smoked trout (Open sandwiches)

 

For each sandwich

• 1 large slice brown or white bread
• 5 ml soft butter
• 75 gr smoked trout fillet
• 2 thin slices honeydew melon
• 1 teaspoon mayonnaise
• 1 teaspoon pickled pink peppercorns

1. Lightly toast the bread and when cooled, spread with the butter ; cut the trout fillet in half and arrange on the bread.
2. Remove the peel from the melon slices, scrape away the seeds and place the slices on the trout.
3. Spoon over the mayonnaise and sprinkle with pink peppercorns.

BON APPÉTIT

Tomato and fish (Open sandwiches)

 

For each sandwich

• 1 large slice brown bread
• 5 ml soft butter
• 1 tomato, sliced
• ½ teaspoon white pepper
• 2 canned sild or pilchards
• ½ hard-boiled egg, cut lengthways
• 1 tablespoon mayonnaise
• ½ teaspoon canned lumpfish roe

1. Spread the bread with the butter ; place tomato slices on the bread.
2. Sprinkle with pepper and top with the fish.
3. Remove the yolk from the egg, mix with the mayonnaise and fill the egg white with the mixture ; garnish with lumpfish roe.
4. Place the egg in the center of the sandwich.

BON APPÉTIT

Salami and egg salad (Open sandwiches)

 

For each sandwich

• 1 large slice brown bread
• 5 ml soft butter
• 6 thin slices salami
• 1 lettuce leave
• 1 hard-boiled egg, shelled
• 3 mushrooms
• ½ tomato
• 1 teaspoon mayonnaise
• 1 tablespoon single cream
• Dash of lemon juice
• Salt and pepper
• Few capers

1. Spread the bread with the butter and arrange the salami slices on top ; add the lettuce.
2. Chop egg and mushrooms, dice the tomato, and mix these ingredients with the mayonnaise, cream and lemon juice.
3. Season and arrange on the lettuce ; sprinkle with capers.

BON APPÉTIT

Ham and egg (Open sandwiches)

 

For each sandwich

• 5 ml soft butter
• 50 gr smoked ham, finely chopped
• Pinch curry powder
• 1 large slice brown bread
• 1 hard-boiled egg, shelled
• 1 teaspoon chopped fresh mixed herbs
• 1 tablespoon mayonnaise
• Parsley sprig for garnish

1. Mix the butter wth the ham and curry powder and spread the bread with the mixture.
2. Slice the egg and arrange on top ; Stir the herbs into the mayonnaise and spoon over the egg.
3. Garnish with parsley.

BON APPÉTIT

Cranberry Conserve (Holiday menu for the family)

 

About 5 half-pints conserve

• 2 cups packed brown sugar
• 2 cups water
• 2 packages (12 ounces each) cranberries
• 2 tablespoons grated orange peel
• 4 oranges, peeled and chopped
• 2 apples, peeled and chopped
• 1 cup chopped nuts

1. Mix brown sugar and water in Dutch oven.
2. Heat to boiling ; boil 1 minute.
3. Stir in remaining ingredients except nuts.
4. Heat to boiling ; boil rapidly about 20 minutes or until cranberries pop and mixture thickens.
5. Stir in nuts and immediately pour into hot, sterilized jars or glasses or freezer containers, leaving ½-inch headspace.
6. Wipe rims of jars and cover tightly ; cool.
7. Serve with your Thanksgiving or Christmas turkey or roast chicken.
8. Store in refrigerator or freezer up to 3 months.

BON APPÉTIT

White Chocolate-Almond Sauce (Holiday menus for the family)

 

About 2¾ cups sauce

• 2 tablespoons margarine or butter
• 1 cup slivered almonds
• 1 cup whipping (heavy) cream
• 1 package (12ounces) vanilla milk chips
• 1 tablespoon almond-flavored liqueur (Amaretto) or ¼ teaspoon almond extract
• Pinch of salt

1. Heat margarine and almonds in 3-quart saucepan over medium heat 6 to 8 minutes, stirring frequently, until almonds are golden brown ; remove from heat.
2. Stir in cream until well blended (mixture will spatter) ; stir in chips.
3. Heat over low heat, stirring frequently, until chips are melted ; stir in liqueur and salt.
4. Serve it over pound cake or chocolate ice cream.
5. Store tightly covered in refrigerator up to 4 weeks.

BON APPÉTIT

Divine Caramel Sauce (Holiday menus for the family))

 

About 4 cups sauce

• 2 cups sugar
• 1 cup light corn syrup
• ¾ cup margarine or butter
• 2 cup whipping (heavy) cream
• Pinch of salt
• 1 teaspoon vanilla

1. Heat all ingredients except vanilla to boiling in heavy Dutch oven over medium heat, stirring constantly.
2. Reduce heat slightly ; boil 30 minutes, stirring frequently, until sugar is dissolved and mixture is caramel colored.
3. Stir in vanilla ; serve hot or warm.
4. Store in refrigerator up to 2 months.

BON APPÉTIT

Hot Fudge Sauce featuring Orange Fudge Sauce (Holiday menus for the family)

 

About 3 cups sauce

• 1 can (12 ounces) evaporated milk
• 1 package (12 ounces) semisweet chocolate chips (2 cups)
• ½ cup sugar
• 1 tablespoon margarine or butter
• 1 teaspoon vanilla

1. Heat milk, chocolate chips and sugar to boiling in 2-quart saucepan over medium heat, stirring constantly ; remove from heat.
2. Stir in margarine and vanilla ; serve warm over ice cream.
3. Store tightly covered in refrigerator up to 4 weeks.

To Microwave

1. Mix milk, chocolate chips and sugar in 8-cup microwavable measure.
2. Microwave uncovered on high 6 to 8 minutes, stirring every 2 minutes, until thickened and smooth.
3. Stir in margarine and vanilla until mixture is smooth and creamy.

Orange Fudge Sauce

1. Substitute 2 teaspoons orange-flavored liqueur (Grand Marnier) for the 1 teaspoon vanilla.

BON APPÉTIT

Glazed Baked Ham (Holiday Menus for Family)

 

For 12 servings

• 6- to 8-pound fully cooked smoked bone-in ham
• Whole cloves, if desired
• ¼ cup honey
• ½ teaspoon dry mustard
• ¼ teaspoon ground cloves

1. Heat oven to 325F.
2. Place ham, fat side up, on rack in shallow roasting pan ; insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. 
3. Cover ham and bake until thermometer registers 135F, 13 to 17 minutes per pound.
4. About 20 minutes before ham is done, remove from oven and pour drippings from pan ; remove any skin from ham.
5. Cut uniform diamond shapes on fat surface of ham, insert clove in each diamond.
6. Mix honey, mustard and cloves ; brush on ham and bake uncovered 20 minutes.
7. Cover ham and let stand about 10 minutes or until thermometer registers 140F.

BON APPÉTIT

Standing Beef Rib Roast with Yorkshire Pudding (Holiday Menus for Family)

 

For 6 servings

• 4- to 6-pound beef rib roast
• Salt and pepper
• Yorkshire pudding batter (recipe below)

1. Heat oven to 325F.
2. Place beef roast, fat side up, on rack in shallow roasting pan ; sprinkle with salt and pepper.
3. Insert meat thermometer o tip is in the center of thickest part of beef and does not touch bone or rest in fat, do not add water.
4. Roast uncovered to desired degree of doneness ; 135F for rare, 23 to 25 minutes per pound ; 155F for medium, 27 to 30 minutes per pound.
5. About 30 minutes before roast reaches desired temperauture, prepare yorkshire pudding batter ; heat square pan, 9 x 9 x 2 inches in oven.
6. When roast reaches desired temperature, remove from oven ; increase oven temperature to 425F.
7. Transfer roast to warm platter ; cover with aluminium foil.
8. Pour ¼ cup drippings from roasting pan ; place drippings in heated square pan.
9. Pour in pudding batter and bake about 25 minutes or until puffed and golden brown ; cut into squares and serve with beef.

Yorkshire Pudding Batter

• 1 cup all-purpose flour
• 1 cup milk
• ½ teaspoon salt
• 2 eggs

1. Mix all ingredients with hand beater just until smooth.

BON APPÉTIT