2004 Recipe List

STARTERS and SALADS

Almond Stuffed with Dates and Bacon

Beet Salad with Horseradish and Fried Capers

Golden Caviar in Potato Baskets

Gravlax with Mustard Sauce

Mini Crêpes with Smoked Salmon, Dill and Crème Fraîche

Pancetta-Wrapped Peach and Arugula Salad

Seared Ahi Tuna with Lavender-Pepper Crust and Mustard Seed Dressing

Tarragon-Beet Relish with Greens and Warm Goat Cheese

SOUPS

Creamless Creamy Butternut Squash Soup

Nasturtium Soup

Zucchini Soup with Fresh Herbs and Lemon

SAUCES and DIPS

Alice’s Dip

Artichoke Spread

Cumberland Sauce

SIDE DISHES

Cauliflower “Rice” with Broccoli and Mustard Butter

Creamed Spinach

Fried Green Tomatoes

Roasted Fennel with Parmesan

PASTAS and STARCHES

Bradley Ogden’s Mashed Potatoes

Confetti Rice Pilaf with Toasted Flaxseed

Hasselback Potatoes

Pasta with Winter Greens, Onions and Raisins

Thai Black Rice Salad

MAIN DISHES

Alaskan Halibut Cooked on the Plate with Tomato Confit

Chicken with Quince (Poulet aux Coings)

Countryside Roast Duck Legs from Perigord

Norwegian Fish with Bacon, Mint and Wild Mushrooms

Osso Buco

Rosemary Pork Tenderloin with Onions, Cream and Apples

Salmon Roasted with Cilantro “Pesto”

Spanish Spice-Rubbed Chicken with Mustard and Green Onion Sauce

Zucchini “Pasta” with Saffron Butter and Peppers

DESSERTS

Almond and Apricot Wedding Cake

Dark Chocolate Oatmeal Cookies

Ground Nut Torte

Lemon Panna Cotta

Pots de Crème Javonaise (Coffee Custards)

Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream

BRUNCH

Ham Saupiquet