Recipes
Over the years we have built up a scrapbook of holiday recipes and menus that we refer to each year. We add some, keep some favorites and remember some less than successful dishes. Since 1991 the traditional turkey has always been served with artichoke and Parmesan sourdough stuffing.
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Soups, Salads and starters:
Ginger Carrot Soup with Coconut milk
Gingered chicken liver spread with currants
Roasted garlic with roasted red peppers and raspberry vinaigrette.
Romaine & Gorgonzola Salad with spicy glazed pecans and walnut vinaigrette
Fallen goat cheese souffle with bitter green salad.
Terrine of five vegetables with provolone cheese
Smoked salmon and celery root salad with cucumber-red pepper vinaigrette
Vegetables & relishes:
Broccoli with sun-dried Tomatoes, roasted red peppers, olives and feta.
Brussel sprouts with orange pomegranate sauce
Winter squash and Gruyere gratin
French beans sauted with garlic
Marinated Brussels sprouts with pomegranate seeds and pine nuts.
Oven roasted parsnips with onions and chestnuts
