Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Red Caviar Canapes:
1 ts Onion juice
1/2 Lemon -- juice of
8 oz Cream cheese -- softened
Toast rounds
1 sm Jar caviar
Strawberry Surprises:
2 lb Fresh strawberries
1 c Powdered sugar
1 c Light rum
1 c Vodka
1 c Triple Sec
Fondue Bourguignonne:
1 1/2 lb Beef tenderloin (cheaper cuts may
- need to be tenderized)
Peanut oil
Mock Bernaise Soak:
1 ts Tarragon
1 tb Tarragon vinegar
1 c Mayonnaise
3 Shallots
1 pn Dry mustard
Anchovy Sauce:
2 ts Anchovy pate
1 c Mayonnaise
Garlic Sauce:
1/2 c Butter -- softened
1 cl Garlic -- finely minced
Curry Sauce:
2 ts Curry powder -- or more)
1 ds Garlic powder
1 ds Lemon juice
10 oz Can beef gravy
Mustard Sauce:
1 c Mayonnaise
2 tb Sour cream
1 1/2 tb Dry mustard
2 ts Tarragon vinegar
Salt -- to taste
Plum Elite:
4 Parts Sake
1 Part Plum wine
1 ds Fresh lime juice
Fresh pineapple wedges --
- for garnish
Food fit for the most exquisite of palates! Build your reputation
as a hostess. Don't be faint hearted when it comes to serving your
gourmet friends. Bring out your best silver and dazzle them with
your culinary skill. The recipes that follow will bring you
compliments and you won't have to spend hours in the kitchen to
bring it off.
Menu:
* Red Caviar Canapes
* Strawberry Surprises
* Fondue Bourguignonne
* Meat Dip Sauces: Mock Bernaise, Anchovy, Garlic,
* Mustard Plum Elite Espresso coffee (no recipe)
* Light California champagne (no recipe)
Serving suggestion: Starched blue linen, crystal serving dishes,
white porcelain and sterling champagne glasses all bring a touch of
elegance to an intimate deck-side gathering. Arched candelabra with
tall white tapes would be perfect for illuminating the fondue dish.
Each guest could be handed a porcelain salad size plate with blue
linen napkin folded on top and frosted sliver champagne glass.
Remember to preheat your best demitasse cups for the expresso.
Red Caviar Canapes:
Mix onion juice, lemon juice, and cream cheese. Using a pastry
tube, form a crown of this mixture on rounds of toast. From the jar
of caviar, take a dab to fill each center. Decorate the edges with
chopped chives.
Strawberry Surprises:
Gouge out the stems so the hollow center of the strawberries are
exposed. Place them in a plastic container and sprinkle the
powdered sugar over them. Add the rum, vodka, and Triple Sec and
gently tumble until well mixed. Refrigerate covered for at least
2 days occasionally tumbling. Gently remove strawberries from
marinade and serve cold in pre-chilled crystal bowl. Sip the
marinade!
Fondue Bourguignonne:
Cut meat into bite-sized pieces and set aside. Pour oil into your
fondue dish or chafing dish until it is at least 3" deep. Heat the
oil to about 360°F or until it will cook a test chunk of meat in
3 minutes. Each guest spears a chunk of beef with a fondue fork and
cooks it to taste in the hot oil. (It's nice to mark the forks with
a colored dot on a piece of tape so they will be recognized). After
the pieces of meat are cooked, each guest dips the choice morsel
into one of the variety of elegant sauces.
Meat Dip Sauces:
Mock Bernaise Soak:
Whirl ingredients in a blender for 1 minute.
Anchovy Sauce:
Mix ingredients thoroughly.
Garlic Sauce:
Cream together ingredients.
Curry Sauce:
Combine ingredients.
Mustard Sauce:
Combine ingredients.
Plum Elite:
Combine sake and plum wine. Add a squeeze of lime. Pour over
cracked ice in a prechilled tall silver or crystal stemmed water
glass. Garnish with a slim wedge of fresh pineapple for stirring
and nibbling.
Recipe by Food for Wet Fingers by Sharon R. Hines Nov, 1981
From: Shelley Rodgers (Jolly Rodgers: the Portuguese Pirate!)
