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| The First Course
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| Breads - |
whole loaves of white and wheat bread |
| Butters - |
whipped plain, herb, and honey butte |
| Pumpkin Soup - |
Pumpkin, carrots, & onion in cream & spices |
| Cheese and Fruit |
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| The Second Course
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| Harvest Pasty - |
Mushroom, potatoes. and onion in a pastry |
| Carrots - |
a simple dish of carrots preserved lightly in honey, from Le Menagier de Paris |
| Chicken Florentine - |
Chicken in cream sauce with spinach, cheese and bread crumbs* |
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| The Third Course
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| Pork Roast with Spiced Apple Cider Sauce - |
Pork in a sauce of spiced apple cider and pork glace |
| Savory Green Beans - |
Green beans in a herbed cream cheese (see Seleone Cook book) |
| Baked Apples - |
Apples baked with nuts, raisins and brown sugar |
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| Beverages
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| Sweet and Un-sweet tea |
Water |
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| Dessert Table
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| Shortbread, Pumpkin Cheesecake, Florentines, Chocolate Covered Candied Ginger, Spiced Cookies and there will be some sugar-free desserts |
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Pumpkin Soup
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| DESCRIPTION: Pumpkin, carrots, & onions in cream & spices |
- 3 tbsp margarine
2 onions, thin slice
- 2 carrots, diced
- 1 cinnamon stick
- 1 lbs. pumpkin, peeled, seeded and cut in chuncks
- 1 lbs. purred carrots
- 6 cups chicken stock
- 1/8 tsp mace
- 1/8 tsp nutmeg
- Salt & pepper to taste
- 1 cup heavy cream
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Melt margarine in kettle. Add onion, carrot, & cinnamon stick. Cover and cook until vegetables are browned. Stir frequently near end of cooking time to prevent burning. Remove cinnamon stick. Blend in pumpkin and stock. Cook until pumpkin is tender, 15-20 minutes. Puree in blender. Return puree to kettle. Add seasonings and whisk in the cream. Keep warm but do not boil.
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Chicken Florentine
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| DESCRIPTION: Baked chicken in cream sauce with spinach |
- 1 whole chicken
1 qt. milk
- 16 oz. Spinach - frozen
- 1 lb. cheese
- ½ cup bread crumbs
- ¼ cup dried onions
- Salt & pepper to taste
- Chicken stock - canned and/or fresh from baked chickens
- 1 stick of butter or margarine
- ¼ cup of flour
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Place the poultry in a deep pan or casserole dish, salt and pepper. Cover and place in a 325°F oven for 1 hour. Remove chicken from oven reserve the liquid.
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Sauce: In a double boiler melt butter. Add flour to butter and mix until stiff. Add milk to pan and stir until mixed. Add ¼ cup dried onions and let mixture cook until sauce is thickened to the consistency of a thick sauce. Thaw, rinse and drain spinach. Grate cheese.
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Baked Pork Medallions with Apples
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| DESCRIPTION: Baked Pork with Apple Cider Sauce |
- 1 whole pork tenderloin, sliced into 8 pieces
½ teaspoon ground black pepper
- 1 teaspoon each - cinnamon, nutmeg, and cloves
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 1 large apple, cored, coarsely chopped
- ½ cup apple cider
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Procedure: Coat pork with light application of vegetable oil and add seasoning to pork. Heat oven to 375°F and cook until meat thermometer registers 170° to 180° remove from pan and reserve. Deglaze roasting pan and add onion and apples to skillet, sauté until soft. Add apple cider to skillet, heat to a simmer. Slice roast into 6 oz servings and return pork to pan, cover and simmer for 5 minutes. Serve with hot.
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Honey Glazed Carrots
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| DESCRIPTION: Cooked carrots in a honey glaze sauce |
- 16 medium carrots, sliced diagonally
2 tbsp honey
- 2 tsp unsalted butter
- ¼ tsp table salt
- ¼ tsp ground cardamom
- 1/8 tsp white pepper
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1. In a large skillet, bring ¾ cup water to a boil. Add carrots. Reduce heat and simmer, covered, until softened, about 10 minutes. Pour off liquid.
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2. Stir in honey, butter, salt, cardamom and pepper. Cook, covered until carrots are coated. Serve warm.
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Serving Information: Serves: 8
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