Christmas dinner was a success and the star of the show was Pat's Cranberry-Walnut Salad

C

CathyZ

Well-known member
If you haven't yet tried this recipe, do. Soon. It is a great, not good, recipe. I used toasted pecans (one guest cannot eat walnuts) and I subbed raspberry vinegar for the apple cider vinegar but other than that, I followed it as written.

I had to change my menu- instead of Filet Mignons with orange Bearnaise sauce I made Filet Mignons with a green peppercorn sauce and Salmon for three non-red-meat-eaters at the table and the orange Bearnaise wouldn't pair well with fish in my opinion. I made steamed green bean bundles and the oven roasted parsley potatoes that have been posted before. It all turned out well but that salad was the star!

For starters I made another recipe Pat posted- Filo tarts with crab, cilantro and lime. Very tasty. I also made a hot artichoke spread and a layered pesto and cheese torte. For dessert we had old fashioned flaming Cherries Jubilee- I was amused to find only one of my guests knew what it was....it was such a huge "fad" many years ago and now has almost disappeared from the dessert repertoire. I used two cups of drained, canned sweet Bing cherries (pitted of course) that I warmed in 3/4 c Cognac. I flamed the Cognac to burn the alcohol off then, when the flames subsided, I added 3 Tbsp Kirsch and flamed it again. Then I quickly spooned over good vanilla ice cream. The guests loved it. I also had six kinds of cookies and some sweet breads out for those who needed that extra sugar rush that is "acceptable" at Christmas!

http://www.finerkitchens.com/swap/forum17/7_Cranberry_Walnut_Salad

 
Cathy, did you serve the peppercorn sauce with both the salmon and the beef?

I've been in that predicament myself and haven't yet found a sauce that suits both.

 
Yes I did- and the salmon-eaters loved it.

I did use some good beef stock in the sauce but asked the non-meat eaters if they wanted the sauce or not. All said "yes" and all seemed to enjoy it.

 
Thanks, I'll remember that. I suppose if the guests were stricter you could split the sauce

in two, deglazing the beef pan with stock and the salmon pan with fumet or wine. I'd never thought of green peppercorns with salmon but I bet it was delicious!

 
You may be interested in Randi's rec in T&T Salmon with Pinot Grigio Caper Sauce

I have made it a few times. My DH referred to it as "restaurant quality". VERY Good! Great for a special occasion....

((Thanks again Randi!!))

Cathy, your menu sounds wonderful!! I love the retro Cherries Jubilee w/ ice cream! Your guests were certainly treated to a very impressive dinner!!

Regards,
Barb

http://www.finerkitchens.com/swap/forum11/22_Salmon_with_Pinot_Gris_Caper_Sauce

 
Yes, it worked well- here is another recipe for a tasty fish sauce idea for future, Joe

This is a recipe I use when I am making a fancy dinner with fish- this sauce is delicious too:

SALMON OR FRESH TUNA IN A CREAMY GREEN PEPPERCORN SAUCE (4 servings)

8 T unsalted butter
1 large onion, thinly sliced
1 lb. fresh spinach, or 10-oz package frozen, thawed and drained
4 6-oz salmon or Ahi fillets
3 T olive oil
1-1/2 C whipping cream
1/2 C vodka
2 T green peppercorns in water, drained and crushed
3 T fresh lime juice
salt and pepper
1/4 C snipped fresh chives

Melt 4 T butter in saucepan. Add 1/2 of the onion and cook until just brown. Add spinach and cook until just wilted (fresh) or heated through (frozen). Set aside after salting and peppering to taste.
Season fish with salt and pepper. Heat oil in large skillet over high heat. Add fish and cook about 3 minutes per side. Transfer to platter and tent with foil. Pour off excess oil from skillet. Add onion, cream and vodka, and boil until slightly thickened (until it coats a wooden spoon - about 10 minutes). Add green peppercorns and remaining 4 T butter, and stir until butter melts. Mix in lime juice, and season with salt and pepper.
Divide spinach among plates. Top each with fish fillet; spoon sauce over, and sprinkle with chives.

 
Thanks, loves me leeks!! A long time ago, at a lodge where I worked,

I made little clam and leek souffles as a first course. Been thinking about recreating it and think this might be a starting point for something even better!

Happy New Year!
Nan

 
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