1. Wassail Drink
(from HOLIDAY SAMPLINGS Cookbook compiled by Columbus Service League and contributed by Rhetta Glick)
1 gallon apple cider
1/2 cup brown sugar (I use 1/4 cup.)
1 6-oz. can lemonade concentrate, thawed
1 6-oz. can orange juice concentrate, thawed
1 Tbsp. whole cloves
1 tsp. nutmeg
(I also add 2 whole sticks of cinnamon.)
Combine all ingredients in a large kettle. (I put spices in a large tea ball so they're easy to remove without having to strain the drink before serving it.) Simmer. May add 1 cup rum, stirring in just before serving. Serves 32.
(I wish I could have served the Wasail Bowl recipe previously posted by Richard in Cincy, but my in-laws--DH included(!)--do not have refined enough palates for his true ale version at post #5008.)
2. Crudites platter with herb dip from THE COMPLETE CATERER by Elizabeth Lawrence.
3. Classic Tenderloin with Balsamic Portobello Sauce. Many thanks to Olga_D_Ont for posting this recipe. It was superb! Canadian Living Winning Tastes of Beef.
4. Potato, Shiitake and Brie Gratin from I'LL TASTE MANHATTAN, Junior League of NY, NY.
5. Green Beans (with tomatoes & bacon).
6. Broccoli Slaw with Cranberies from CHRISTMAS WITH SOUTHERN LIVING 2004.
7. Fleta's Pesto Bread from COOKING WITH HERBS compiled by The Columbus, IN, Herb Society.
8. Classic Creme Brulee -- from COOK'S ILLUSTRATED, Nov/Dec 2001. I notice that MarilynFLA posted this recipe a while back. I got it in a cooking class I took where the instructor made it the exact same way, BUT increased the amount of sugar to 3/4 cup so that's what I've always done, too. My yield is eleven 6-oz ramekins.
9. Pumpkin-Crunch Torte from THE GOOD HOUSEKEEPING ILLUSTRATED BOOK OF DESSERTS.
10. Choco-Caramel Bars from BAR COOKIE BONANZA.
11. Mexican Wedding Cakes (I have no idea where this version originated, but it was the recipe my mom always made, and she NEVER used vanilla in it, but put in a double quantity of almond extract instead.)
12. Chicken Artichoke Elegante (A casserole served on day 3 or 4 of the visit as all my in-laws are from out of town.) The recipe comes from WINNERS Cookbook by the Junior League of Indianapolis, IN.
Follow link to get to the rest of the recipes.
http://eat.at/swap/forum1/97048_Holiday_MenuI_would_love_to_announce_that_this_is_my_plan_for_2008_but_truth_
(from HOLIDAY SAMPLINGS Cookbook compiled by Columbus Service League and contributed by Rhetta Glick)
1 gallon apple cider
1/2 cup brown sugar (I use 1/4 cup.)
1 6-oz. can lemonade concentrate, thawed
1 6-oz. can orange juice concentrate, thawed
1 Tbsp. whole cloves
1 tsp. nutmeg
(I also add 2 whole sticks of cinnamon.)
Combine all ingredients in a large kettle. (I put spices in a large tea ball so they're easy to remove without having to strain the drink before serving it.) Simmer. May add 1 cup rum, stirring in just before serving. Serves 32.
(I wish I could have served the Wasail Bowl recipe previously posted by Richard in Cincy, but my in-laws--DH included(!)--do not have refined enough palates for his true ale version at post #5008.)
2. Crudites platter with herb dip from THE COMPLETE CATERER by Elizabeth Lawrence.
3. Classic Tenderloin with Balsamic Portobello Sauce. Many thanks to Olga_D_Ont for posting this recipe. It was superb! Canadian Living Winning Tastes of Beef.
4. Potato, Shiitake and Brie Gratin from I'LL TASTE MANHATTAN, Junior League of NY, NY.
5. Green Beans (with tomatoes & bacon).
6. Broccoli Slaw with Cranberies from CHRISTMAS WITH SOUTHERN LIVING 2004.
7. Fleta's Pesto Bread from COOKING WITH HERBS compiled by The Columbus, IN, Herb Society.
8. Classic Creme Brulee -- from COOK'S ILLUSTRATED, Nov/Dec 2001. I notice that MarilynFLA posted this recipe a while back. I got it in a cooking class I took where the instructor made it the exact same way, BUT increased the amount of sugar to 3/4 cup so that's what I've always done, too. My yield is eleven 6-oz ramekins.
9. Pumpkin-Crunch Torte from THE GOOD HOUSEKEEPING ILLUSTRATED BOOK OF DESSERTS.
10. Choco-Caramel Bars from BAR COOKIE BONANZA.
11. Mexican Wedding Cakes (I have no idea where this version originated, but it was the recipe my mom always made, and she NEVER used vanilla in it, but put in a double quantity of almond extract instead.)
12. Chicken Artichoke Elegante (A casserole served on day 3 or 4 of the visit as all my in-laws are from out of town.) The recipe comes from WINNERS Cookbook by the Junior League of Indianapolis, IN.
Follow link to get to the rest of the recipes.
http://eat.at/swap/forum1/97048_Holiday_MenuI_would_love_to_announce_that_this_is_my_plan_for_2008_but_truth_