Tuesday, December 28, 2010
Sunday, December 26, 2010
Wednesday, December 22, 2010
I know what you're thinking: what about the stuffing? Now that's an easy fix. I have this killer stuffing recipe which will, no doubt, satisfy your guests. The interesting part is that you don't have to stuff it in the turkey to make it. You make it on the side and Voilà!, you've got your stuffing. It's not more complicated thant that.
Monday, December 20, 2010
|Creamy basil and garlic snails|
|A classic: bacon wrapped olives|
|Mushroom duxelle laid in a filo paste nest and topped with a hint of balsamic glaze|
|Fresh tomatoes stuffed with black olive tapenade and sliced cured Copa|
|Half a kiwi stuffed with curry and coco|
Tomatoe and cantaloup gazpacho in a shooter glass
|Lemon cake served with a raspberry coulis|
And as an extra, I even managed to get the recipes to two of the nights hits.
Sunday, December 19, 2010
In a nice flat serving plate, lay the fried won tons. With a small spoon, put a little bit of the mayo on each won ton. On top of it, add a slice of salmon. Sprinkle with the black sesame seeds. Finally, add a little bit of green on top of each bite. Serve and enjoy!
Puree in a blender the small fruits and all reserved juices, brown sugar, crème de cassis and rose water, if desired. Strain mixture into a medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer.