from 101 cookbooks

Sausage, fennel, goat cheese and apple ravioli with lemon cream sauce

The filling
12 oz. ground sausage (gourmet if you can, but Jimmy Dean is fine)
3 apples, sliced (pref. Gala)
1 small onion
1 bulb fresh fennel (take off fibrous outer skin and slice very thinly)
8 oz. crumbled goat cheese
1 egg
1/4 cup bread crumbs (I use panko)

In a large pan, cook thinly sliced apples, fennel and onions until golden - aiming for slightly caramelized but not burnt. I add a pinch of sugar and a pinch of lemon while cooking. Keep heat medium to low and let them get really soft.

Meanwhile, cook sausage in a separate pan until browned. Drain grease and set sausage aside.

When everything is cooked and cooled, mix apple, fennel and onion mixture with the sausage. Incorporate well and add the goat cheese and bread crumbs. Mixture should be stiff, but pliable. Taste, and add salt and pepper to taste. Once you're satisfied, add the breadcrumbs a bit at a time - these are just to give the mixture a little body and keep it together. Finally, add one beaten egg. Spoon a small amount into your ravioli dough.

Homemade Ravioli

You'll need a pasta machine to do this right. I've adapted this from a number of recipes.

1 cup cake flour (nice, but not required)
1/4 cup all-purpose flour
1/2 tsp. salt
2 eggs
1/4 cup of warm water
1 tbsp. olive oil

To really make authentic pasta dough, pour the flour onto a smooth surface and make a well in the center. Add salt, olive oil and eggs to the center, ideally not letting it spill over the sides of the well. Gently pinch at the sides of the well, incorporating the flour into the eggs and olive oil. If you do it right, you end up with a nice ball of dough to which you can add the water as needed until it is a pliable consistency. Knead, then set aside to rest for about an hour.
After it rests, cut the ball in quarters. Put the dough through the widest setting on your pasta machine. Roll through a couple times, patting with a small amount of flour. Continue to increase the setting, making the dough thinner and thinner. Ravioli dough should be thin, but not see-through, to make it tender.

Meyer Lemon Cream Sauce

3 tbsp. butter
3 tbsp. flour
1 cup whole milk, warmed
Juice of 1/2 Meyer (or regular) Lemon
1/4 cup Fume Blanc

Melt butter, then add flour, whisking briskly. Let the mixture cook down and brown about 2 minutes, but make sure it doesn�t burn. Add the warmed milk and stir until you have a nice, smooth sauce. Add the lemon, stirring quickly and the wine. Season with salt and pepper to taste. Drizzle over the top of the raviolis.

appetizers various links

http://dmoz.org/Home/Cooking/Appetizers/Collections_and_Indexes/

• Anna's Online Kitchen: Appetizers - A small collection of recipes.
• Appetizer from Allrecipes.com - A collection of recipes divided into over a dozen various categories from antipasto to wraps and rolls.
• Appetizer, Hors d'oeuvre, and Starter Recipes - A collection of recipes from What's Cooking America.
• Appetizer Recipes - Recipezaar - Browse and filter appetizer recipes by cuisine, main ingredient, and preparation or search for something in particular. Each with nutritional information.
• Appetizer Recipes at iChef - Collection of appetizer recipes, alphabetically indexed.
• Appetizer Recipes from Better Homes and Gardens - A selection of appetizer recipes including Hot Honeyed Spareribs and Stuffed Jalapenos.
• Appetizer recipes from Cooks.com - A searchable collection of appetizer recipes.
• Appetizer Recipes from RecipeGal - A large selection of appetizer recipes including fondues, dips, canapes, chicken wings and blooming onions.
• Appetizer Recipes from RecipeSource - A large collection of recipes with subcategories for cheese, chicken, and seafood appetizers, and wings.
• Appetizer-recipes.net - Alphabetical collection including Barbecue Pecans, Hot Shrimp Appetizers, and Fruit Kabobs.
• Appetizers - A collection of sweet and savory appetizers.
• Appetizers - International appetizer recipes from The Herald Mail Cookbook, including caramelized onion focaccia, praline cheese balls and stuffed vine leaves.
• Appetizers - A small collection of varied recipes from wontons or chicken wings, to meatballs and cauliflowers.
• Appetizers and side dishes from Hub-UK - An extensive range of recipes including king prawns with calvados and garlic, smoked eel with carrot salad and champagne oysters with tarragon.
• Appetizers and Snacks - Small selection of recipes.
• Appetizers and Snacks from The Recipe Place - A small collection of various recipes.
• Appetizers at FamilyTime - A large selection of appetizers recipes, and the possibility of printing out a shopping list for the ingredients required.
• Appetizers from Africa Cookbook - Selection of appetizers from various regions of Africa.
• Appetizers from a1mall.com - A list of simple appetizers arranged alphabetically
• Appetizers from CDKitchen - Salsa, chicken wings, hot or cold hors d'Oeuvres, dips, and spreads.
• Appetizers from Epicurious - A selection of appetizers with ratings and reviews.
• Appetizers from Fine Dining - Collection of recipes including Stuffed Green Olives and Petite Parmesan Baskets. Some recipes with photographs.
• Appetizers from New Orleans - A list of cajun and creole appetizers concentrating mainly on seafood.
• Appetizers from Special Flavors - Small selection of recipes from simple vegetables and dip to whipped eggplant, or paté.
• Appetizers: Greek-recipes.com - A collection of Greek appetizer recipes with photos and reviews.
• Appetizers: Recipe Cottage - Home cooking appetizer recipes for every occasion, organized by category and searchable. Includes reviews and pictures for many recipes.
• Appetizers: Seafish - Seafish appetizers including crab, oysters, mussels, scallops and cod.
• Bears in the Kitchen - Appetizer page with rankings as to the difficulty of cooking.
• BIGG Superstore - Appetizers - A selection of appetizers from buffalo wings to vegetarian mushrooms.
• Choppy's Appetizer Recipes - Several cheese ball recipes, and a few other appetizers.
• Cooking Art - Appetizers - About 1500 multi-cultural appetizers organised alphabetically.
• Diet Recipes To-Go: Appetizers - A collection of appetizer recipes suitable for inclusion in your diet or weight loss program.
• Dip Recipes Archive - A collection of dip recipes from the Carnegie Mellon's School of Computer Science. Many from rec.food.recipes usenet group.
• Gourmet Appetizers - A collection of appetizers from international cuisines.
• Grandma's Appetizer Recipes - Selection of easy recipes.
• Great Party Recipes. - Presents appetizer, dip, fondue, pizza, and punch recipes.
• Greek Appetizers - Collection of Greek appetizer recipes for all occasions.
• Home and Hearth Appetizers - About twenty appetizer recipes, mostly dips.
• Hors d'Oeuvre Recipes from Hugs's Homeheart - Recipes such as African Chicken Livers, Camembert Stuffed with Shrimp, Frosted Cheese and Fruit, Jalapeno Cocktail Pie, Smoked Salmon Cheesecake, and Sweet Potato Balls.
• Indian Appetizers - Indian recipes in Hindi and English.
• An interesting selection of appetizers - A selection of appetizers including baked pumpkin seeds, East Kingsford Trash and roast onion and eggplant pate.
• International Appetizers - An extensive range of appetizers ranging from Chinese to Vietnamese.
• Lesley's Recipe Archive: Snack Recipes - Recipes for appetizers, dips and snacks.
• Manitoba Milk Producers: Appetizers - Includes recipes for Hot Brie Dip, Smoked Salmon Mousse, and Spinach and Cheese Brownies.
• Mega-zine Appetizer Recipes - A directory of appetizers from African Red Dip with Shrimp to Zucchini Hors d'oeuvres.
• Metropark Recipes: Appetizers - A selection of recipes including prosciuttio, baba ghanoush, brandy baked brie and roasted garlic.
• Perfect Entertaining - Searchable collection of appetizers which are also indexed and coded as quick, easy, less than five ingredients, make ahead, low fat, low carb, and vegetarian.
• RecipeAppetizers.com - Recipes include maple chicken wings, jalapeno eggrolls, and prarie fire dip.
• Robbie's Appetizer Recipes - Crab Rangoon, Deviled Eggs, Guacamole, Buffalo Wings, Layered Pizza Dip, Bloomin' Onion, Philly Cheese Ball, Spinach Dip, and Onion Ring Loaf.
• Scrumptious Appetizers and More - From the cookbook of the same name, this site features recipe of the month, and table setting and menu ideas.
• Snail Cooking - Preparation of escargot, and recipes for three appetizers.
• Turkey Appetizer Recipes - Recipes for appetizers, including uses for ground turkey and turkey leftovers from Norbest.
• UniChef.com - A small collection of recipes.
• Vernalisa's Christmas Appetizers - Meat balls, sausages in a blanket, cheese balls, and hot spinach dip are some of the selections you will find here.
• Vikki's Kitchen Appetizers: Crockpot - Two recipes for Chili cheese dip made in the slow cooker.

full service menus

more...



Full-Service Menus

The Cuisine d' Art Full-Service Menus are comprised of the following:

Sit Down Dinner
Seated Salad Presentation or Buffet
Buffet Presentation
Sensational Brunch
Passed Hors d'Oeuvres
Cocktail Hors d'Oeuvres
Heavy Hors d'Oeuvres

Sit Down Dinner

Seasonal menu and wine coordination available.
A cheese course of three hand-passed hors d'oeuvres included.

First Course

Dungeness Crab Cakes with Curry Sauce and Jalapeno Chutney
Sautéed Wild Mushrooms with Brandy and Cream
Chicken Napoleons with Brie and Apricot Brandy Sauce
Salmon Wrapped with Zucchini on a Bed of Ratatouille with Mesclun of
Greens and Balsamic Vinaigrette
Lobster Timbale with Hearts of Palm and Wafer Croutons
Smoked Trout with Tarragon Crème and Fresh Lemon

Second Course

Chicory, Endive and Radicchio
Warm Chevre and Dijon Vinaigrette
Romaine Hearts with Caesar Dressing
Mesclun of Greens in Asiago Cheese Baskets
Mesclun of Greens with Stilton Blue Cheese, Balsamic Vinegar and Olive Oil

Entree

Herb Encrusted Pork Tenderloin with Porcini Cream Sauce
Seared Beef Tenderloin with Bordelaise Sauce
Veal Chop with Demi Glace
Rack of Lamb with Lamb Glace
Seared Beef Wrapped in Phyllo Pastry
Salmon en Croute with Pink Peppercorn Sauce

Accompaniments

Wild Rice with Scallions and Pecans
Layered Herb Potato Terrine
Seasonal Gourmet Vegetables

Dessert

Trio of Specialty Desserts
Chocolate Craquant with Raspberry Couli
Burgundy Poached Pears with Brandy Raisin Sauce
Grand Marnier Soufflé
Back to Top

Seated Salad Presentation or Buffet

Five to seven menu items suggested.
Two hand-passed hors d'oeuvres suggested.
Two entrée presentations available.

Caesar Salad with Peppered Croutons
Mesclun of Greens with Balsamic Vinaigrette, Blue
Cheese and Walnuts
Mixed Greens with Burgundy Poppyseed Vinaigrette
Spinach Salad with Yogurt Dressing and Fresh
Strawberries and Grapes
Mesclun with Cranberry Pecan Vinaigrette

Buffet Potatoes and Other Starches

Baby Red New Potatoes Anglaise
Herb-Roasted Potatoes
Potato Gratin
Petite Twice-Baked Potatoes
Overstuffed Potatoes
Thyme Rice Pilaf
Wild Rice with Scallions and Pecan Pilaf
Penne Pasta with Garlic Cream Sauce
Basil Pesto Pasta Salad
Sundried Tomato and Oregano Pasta Salad

Buffet Vegetable

Sauté of Summer Vegetables
Sautéed Green Beans with Almonds
Baby Carrots with Butter Rum
Butternut Squash
Sautéed Zucchini and Mushrooms
Tomato Provencale
Summer Blend of Green Beans, Yellow Wax Beans and Carrots
Back to Top

Buffet Presentation

Desert buffet or food stations available.
Create your own menu or select from our Collection.

Buffet Entrees

Smoked Chicken Breast with Fresh Tomato Salsa
Chicken Breast Stuffed with Shrimp and Crab
Chicken Breast Stuffed with Spinach Dill Veloute Sauce
Chicken Blanquette in Phyllo Cups
Sautéed Chicken Breast with Lemon Sauce
Seared Beef Wrapped in Phyllo Pastry
Carved Wood Roasted Rib Eye of Beef and Horseradish Crème
Carved Beef Tenderloin with Horseradish Crème and Bordelaise Sauce
Carved Herb Roasted Pork Loin and Cranberry Chutney
Skewered Herb Encrusted Pork Tenderloin
Wood Roasted Salmon with Lemon Crème and Fresh Lemon
Grilled Tuna with Caper, Garlic and Tomato Relish
Baked Snapper with Scallion and Kalamata Olive Sauce
Scallop and Shrimp Skewers with Buerre Blanc Sauce

Seated Dessert Presentation

Mocha Caramel Mousse in Chocolate Cups
Chocolate Éclairs with Vanilla Crème
Puff Pastry with Baked Peaches and Crème Anglaise
Apple Tartan with Crème Anglaise
Raspberry Cheesecake with Raspberry
Seasonal Dessert Selection menu available
Back to Top

Sensational Brunch

Suggest five item menus with two passed hors d'oeuvres.
Presented buffet or seated service.

Fruit

Seasonal Fresh Fruit Display
Fresh Fruit Kabobs
Fresh Fruit Salad
Eggs
Quiche with Broccoli, Spinach, Lorraine or Asparagus
Eggs with Sausage and Cheese in Phyllo Cups
Ham and Egg Cheese Croissants
Egg Bake with Sausage

Meats

Carved Honey Baked Ham
Carved Herb Encrusted Pork Loin
Smoked chicken Breast with Fresh Tomato Salsa
Smoked Salmon and Accompaniments
Skewered Poached Shrimp
Chicken Cordon Blue

Vegetables

Poached Marinated Asparagus with Cucumber and Dill
Marinated Green Beans
Seasonal Vegetables

Muffins and Breads

Blueberry, Orange Blossom and Lemon Poppy Seed Muffins
French Danishes
Cheese Blintz with Apricots
Filled Fruit Pastries
Croissants and Coffee Cake
Back to Top

Passed Hors d'Oeuvres

We suggest four to eight menu items.
Hand passed on silver trays or demi-buffet setup.

Hot

Mushroom Duxelle in Petite Phyllo Cups
Teriyaki Chicken Brochettes
Parmesan Chicken Brochettes
Spinach and Artichoke on Croustades
Petite Crab Cakes
Petite Beef Wellingtons
Santa Cruz Chicken in Petite Phyllo Cups
Tomato, Basil and Chevre Cheese Brushetta
Brie en Croute with Raspberry
Shrimp Quesadillas
Asian Spring Rolls

Cold

Brie on Croustades with Raspberry
Stilton Cheese in Petite Pastry Shells
Belgian Endive with Bartlet Pears and Stilton Mousse
Sugared Bacon
Shrimp Canapés
Country Pate with Onion Marmalade on Croustades
Roasted Red Pepper and Kalamata Olives on Croustades
Cherry Tomatoes Stuffed with Dill Crème
Fresh Gourmet Vegetables with Curry Sauce
Fresh Petite Seasonal Fruit
Chevre Mousse on Water Crackers
Crab Salad Profiterole
Grape and Almond Chicken Salad Profiterole
Salmon Beggars Purse in Crepes
Seared Beef Tenderloin on Croustades
Back to Top

Cocktail Hors d'Oeuvres

We suggest six menu items.
Create your own menu by mixing Cocktail Hors d'Oeuvres with Heavy Hors d'Oeuvres.

Hot

Parmesan Chicken Brochettes
Teriyaki Chicken Brochettes
Sautéed Crab Cakes
Phyllo Purses with Spiced Beef and Water Chestnuts
Petite Stuffed Potatoes
Wood Roasted Vegetable Foccacia Pizza
Petite Horseradish Quiche
Asian Spring Rolls
Spanikopita
Petite Gourmet Pizza

Cold

Crab Salad Profiteroles
Grape and Almond Chicken Salad Profiteroles
Smoked Vegetable Fajita Wraps
Assorted Petite Sandwiches with Smoked Turkey OR Honey Ham
Accompanied by Dijonnaise and Raspberry Mayonnaise
Parmesan Toasts
Parmesan Garlic Cheese Mousse and Water Crackers
Fresh Fruit Display (Seasonal)
Fresh Vegetable Display with Peppercorn Parmesan Dressing
Roasted Red Pepper Dip with LaVasch Crackers
Antipasto Presentation
Back to Top

Heavy Hors d'Oeuvres

Hors d'Oeuvres befitting dinner cocktail buffet presentations.

Hot

Carved Herb Encrusted Pork Tenderloin or Pork Loin
Carved Wood Roasted Rib-Eye
Smoked Beef Tenderloin accompanied by one of the following:
Horseradish Cream, Cranberry Chutney, Peppercorn Cream Sauce,
Bordelaise Sauce or Porcini Mushroom Sauce and served with
Petite French Baguettes and Wheat Rolls
Parmesan Chicken Brochettes
Baked Brie Wrapped in Puff Pastry
Veal Pajolsky with Curry Sauce
Wood Roasted Vegetable Foccacia Pizza
Petite Beef Wellingtons

Cold

Country Pate with Onion Marmalade and Crostini
Imported Cheese Display with Garnish
Wood Roasted Salmon with Lemon Cream
Roasted Red Pepper Dip with LaVasch Crackers
Cold Beef Tenderloin on Petite Baguettes with Horseradish Cream
English Stilton Walnut Torte with LaVasch Crackers
Salmon with Caper Purses Tied with Leeks
Skewered Shrimp Brochettes with Cocktail Sauce
Parmesan Garlic Cheese Mousse with Water Crackers
Santa Cruz Chicken in Petite Phyllo Cups
Asparagus Wrapped in smoked turkey Sauce
Back to Top

x

more gourmet choices

Voilà Catering – Portland’s Gourmet Caterers

Winter 2004-5 Menu Ideas

http://www.voila-catering.com/WinterMenus.htm

The menu possibilities are endless, so our Executive Chef is pleased to meet with you to plan a unique and special event that will be perfect for your theme, location, budget, and occasion. To stimulate your appetite and your food imagination, below we present a sampling of possible menu ideas.

Breakfast and Brunch Items

Breakfast Breads, Coffee Cake, and Scones- all house made breakfast pastries with the most quality ingredients

Cardamom Bread

Banana Walnut Bread

Honey Fig Bread

Bacon Scallion Corn Bread

Sour Cream Walnut Streusel Coffee Cake

Dried Cherry Chocolate Chip Scone

Lemon Walnut Scone

Apricot Almond Scone

Glazed Currant Scone

Stratas- A layered Italian Egg and Bread Casserole baked until light and soufflé like

Ham, Gruyere Cheese, and Thyme Strata

Proscuitto and Fontina Cheese Strata

Italian Sausage and Sundried Tomato Strata

Artichoke and Goat Cheese Strata

Brie Cheese and Fresh Chives Strata

Savory Breakfast Tarts- 11” fluted tarts baked with savory egg fillings

Salmon and Leek Tart

Caramelized Onion and Pancetta Tart

Fine Herb and Chevre Tart

Pear and Gruyere Cheese Tart

Hors D’oeuvres and Finger Foods

Bouchée – French for “mouthful,” a Bouchée is a small puff pastry shell filled with savory preparations. Our Bouchées are a perfect two bite hors d’oeuvre available with a range of fillings.

Curried Chicken and Mango

Quail Egg and Caviar

Smoked Salmon and Chive

Wild Mushroom with Crème Fraîche and fresh Tarragon

Cucumber Cups – A light and refreshing two-bite appetizer with our own fillings:

Roasted Red Pepper Mousse

Smoked Salmon Mousse

Eggplant Puree with Toasted Pita Crumbles

Fresh Herb and White Bean Puree

Croustades – A single bite toasted pastry cup filled with:

Bleu Cheese, Candied Pecan, and sliced Red Grapes

Cajun Crawfish Tail with Remoulade Sauce

Romaine Chiffonade with a Garlic, Lemon, and Anchovy dressing with a Parmesan Curl

Wild Mushroom and Mascarpone Cheese

Bay Shrimp with a Spanish Romesco Sauce

Poached Salmon with a Creamy Tarragon Sauce

Crostini and Bruschetta – Olive oil toasted sliced baguette. The two bite Crostini and the three bite Bruschetta have our delicate toppings:

Chimichurri Beef – Filet of Beef with an Argentinean Herb Sauce and Queso Fresco

Bay Shrimp and Cream Cheese with Fresh Dill

Roasted Vegetable Terrine with Chevre and Truffle Oil- bruschetta only

Filet of Beef with Artichoke Spread and fresh Arugula

Artichoke Spread with a Parmesan Curl

Muffaletta – New Orleans Olive Salad mixed with Provolone Cheese and Genoa Salami

Melted Brie Cheese, Apricot, and Almonds

Filet of Beef with Parmesan Cheese and Truffle Oil

Apple Chutney, Roasted Garlic, and Goat Cheese

Artichoke and Proscuitto

Tea Sandwiches – Classic light English Sandwiches

Smoked Salmon and Chive on Pumpernickel

Cucumber and Watercress on crust-less White Bread

Egg Salad and Caper on Light Rye

Cured Ham and whole grain Mustard Butter on Light Rye

Roast Beef with Horseradish Mayonnaise on Whole Wheat

Canapés – A one or two bite decorated piece of bread

Cream Cheese and Salmon Lox topped with Caviar on Pumpernickel

Duck Liver Pâté Mousse with Lingonberries and Chives

Smoked Salmon with Chive Mustard Butter on Pumpernickel

Thinly Sliced English Cucumber with Shallot Parsley Butter

Fresh Tarragon and Caper Egg Salad

Radish and Fine Herb Butter

Herb Olive Tapenade and Chevre

Proscuitto, Parmesan, and Caper

Phyllo Purses- Gourmet Cheese and seasonal Fruit Chutney wrapped in Phyllo baked golden brown. A perfect one-bite gem.

Chevre and Apple Chutney

Pumpkin, Fennel, and Feta Cheese

Brie and Cranberry Chutney

Brie and Apricot Chutney

Brie and Dried Cherry Chutney

Phyllo Cups, Wonton Canapés, and Noodle Cups – Choose a baked Phyllo Cup, a fried Wonton Round, or crispy baked Noodle Cup with a selection of inspired toppings. The delicate nature of these treats require on-site assembly.

Creamy Lobster Salad with fresh Tarragon

Real Dungeness Crab with fresh Lime and Ginger Slaw

Bay Shrimp with fresh Lime and Ginger Slaw

Five Spice Duck Breast with fresh Mango

Spicy Thai Peanut Chicken Salad

Salmon Lox with Wasabi Cream Cheese and Tobiko

Black and White Sesame Seared Scallop with Ginger Rice Wine Dressing

Chili Lemongrass Squid Salad

Savory Tartlets – Delicious fillings in 2” or 3” baked tart shells

Bleu Cheese, Red Onion Confit, and Mascarpone Cheese

Sundried Tomato, Olive Tapenade, and Chevre Cheese

Caramelized Onion and Butternut Squash

Vegetable and Fruit Based Bites

Endive Leaves filled with a Tuna Tartare

Red Grapes coated with Gorgonzola Cheese and Toasted Walnuts

Red Grapes coated with Chevre and Toasted Pistachios

Puff Pastry Turnovers – Two bite finger food of light pastry and savory fillings

Gruyere, Leek, and Pear

Picadillo Pork – A mélange of minced Pork, Olives, Raisins, Tomatoes, and Garlic

Wild Mushroom Turnovers

Proscuitto and Manchego Cheese

Salmon Coulibiac with a Creamy Caper Dill Sauce – Fresh poached Salmon, hard cooked Eggs, Vegetables, Shallot, and Dill

Plated Appetizers, Hors d’Oeuvres, and First Courses

Prepared on-site by our Chef and immediately served

Brandy and Bacon Braised Quail with Crostini Breads

Spicy Lemon Dungeness crab Cakes with Creamy Caper Sauce

Pan Fried Oysters on an Herb Fritter with Red Beet Vinaigrette

Seafood Martini – Choice of Lobster, Dungeness Crab, Prawns, and Bay Shrimp with an Olive & Vermouth Vinaigrette

Coconut Shrimp with Tamarind Dipping Sauce

Sambuca Prawns wrapped in Proscuitto

Seared Sesame Ahi Tuna Bites with Wasabi Mayonnaise

Salads

Mediterranean Wheat Berry and Israeli Couscous Salad

Minted Couscous, Pinenut, Feta Cheese, and Roasted Red Pepper Salad

Lemon Chicken and Couscous Salad with Almonds and Capers

Linguine Pasta Salad with Caramelized Onions, and Goat Cheese

Roasted Red and Purple Potato Salad with a Creamy Parmesan Dressing

Golden Beet, Chevre, and Hazelnut Salad

Thai Steak and Green Bean Salad with Mint Dressing

Curly Endive and Romaine Salad with Ripe Tomatoes, Herbed Toasts, and Creamy Tarragon Dressing

Romaine Salad with Pumpkin Seeds, Queso Fresco, Lime and Olive Oil

Wild Greens with Dried Cranberries, and Toasted Hazelnut Dressing

Wild Greens with Candied Walnuts, Fresh Grapes, Bleu Cheese, and a Thyme Vinaigrette

Wild Greens Salad of Roasted Pears, Bleu Cheese, and Candied Walnuts with a Thyme Vinaigrette

Spinach, Fennel, and Mushroom Salad with Parmesan Dressing

Spinach Salad with Fresh Apples and Curry Vinaigrette

Spinach and Shiitake Mushroom Salad with Yellow Miso Dressing

Pea Shoot Greens with curled Vegetables and Orange Vinaigrette

Watercress Salad with Walnuts, Bleu Cheese, and Champagne Vinaigrette

Soups

Gingered Butternut Squash and Pear

Cauliflower and Saffron

Cream of Watercress

Vichyssoise

Pumpkin and Coconut

Butternut Squash and Pancetta

Cardamom Carrot

Sweet Pepper Soup with a Sambuca Cream swirl

Exotic Soups

Farm Raised, Sustainable, Free Range Birds and Meats

Cream of Porcini Soup with Quail Eggs

Belgian Style Pigeon Pot-au-feu

Mushroom Stew with Venison Dumplings

Fish and Seafood Entrees

Pan Seared Halibut with Leek and Pernod Sauce

Proscuitto wrapped Halibut with Rosemary Butter

Wine Baked Halibut Steaks with Mustard Fennel Butter

New Orleans Pecan Crusted Catfish

Salmon Coulibiac Entrée with Dill Shallot Sauce

Miso Citrus Glazed Salmon

Hazelnut Crusted Salmon with Tarragon Crème Fraîche

Lemon and Extra Virgin Olive Oil Roasted Salmon

Baked Salmon with a Mustard Tarragon Sauce

Maple and Marjoram Glazed Salmon

Salmon Filet with Cranberry Mustard Sauce

Beef, Pork, and Lamb Entrees

Beef Filet with Roasted Shallot, Bacon, and Port Sauce

Apricot and Rosemary Glazed Pork Loin

Ginger-Rum Glazed Ham

Clove Studded Ham Glazed in Red Currant and Mustard

Filets Mignons with Mustard Port Sauce and Red Onion Confit

Proscuitto and Mozzarella Stuffed Beef Filet

Black Pepper and Lavender Crusted Beef Filet

Pork Tenderloin Roulade with Italian Sausage and Sun Dried Tomato Filling

Herb Crusted Leg of Lamb with Tomato-Olive Compote

Roasted Pork Loin with Rosemary, Garlic, and Fennel Seeds

Pork Tenderloin with Balsamic Vinegar and Cranberry Reduction

Roast Pork Loin with Apricot Shallot Stuffing

Rosemary Garlic Beef Loin

Roasted Pork Loin with Apple Chutney

Poultry Entrees (Free-Range Available)

The following Chicken Breast Entrees are available in 4, 5, and 6 oz portions

Ginger Chicken with Pumpkin Chutney

Apricot and Rosemary Glazed Chicken Breast

Orange and Pancetta Braised Chicken

Proscuitto wrapped Chicken Breast

Orange Caramel Chicken Breast

Chicken Breast marinated in fresh Thyme and Lemon

Chicken Breast marinated in Rosemary and Garlic

Dijon and Fresh Tarragon Chicken Breast

Sage Roasted Chicken with a Rich Madeira Reduction

Tequila and Lime Marinated Chicken Breast with house made Mole Sauce

Basil Pesto Chicken Breast

Turkey Breast with a Cranberry Madeira Sauce

Turkey Breast with Wild Mushroom Sauce

Exotic Entrees

Farm Raised, Sustainable, Free Range Birds and Meats

Sautéed Frogs Legs in Persillade

Sautéed Duck Breast with Figs and Port

Pomegranate glazed Duck Breast

Stuffed Boneless Quail with Wild Rice, Sage and Apples

Roasted Balsamic Poussin

Rabbit Braised in Dijon Mustard

Pan Roasted Breast of Pheasant with Vanilla and Pears

Pheasant Breasts with Cider Vinegar, Apples and Pomegranates

Venison Loin with Lingonberry Brandy Sauce

Molasses Seared Elk Loin with Onion Polenta

Vegetarian Entrees

Polenta Layered with Fontina Cheese and Roasted Vegetables

Eggplant Napoleon Provencal

Butternut Squash and Hazelnut Lasagna

Orecchiette with Artichokes, Mushrooms, and Roasted Peppers

Fennel and Sun-Dried Tomato Pesto Linguini

Spaghetti with Chevre and Onion Confit

Baked Rigatoni Pasta baked with Arugula Pesto and Sundried Tomatoes

Eggplant, Mozzarella and Pesto Gratin

White Bean, Tomato, and Zucchini Gratin

Accompaniments

Roasted Potatoes with Parmesan and Fresh Herbs

Potatoes Baked in Cream

Buttermilk Mashed Potatoes with Caramelized Onions and Sage

Potatoes Braised in Butter and Sake

Herb-Roasted New Potatoes

French Roquefort Potato Gratin

Roasted Potatoes with Artichokes, Pinenuts, and Feta

Gorgonzola Mashed Potatoes

Candied Butternut Squash

Sautéed Haricot Vert with Whole Grain Mustard Sauce

Steamed Carrots with Fresh Dill Butter

Steamed Butternut Squash with Honey and Orange

Zucchini with Walnut Sauce

Braised Parsnips and Winter Vegetables

Sautéed Haricot Verts with Lemon Brown Butter

Steamed Carrots with Cumin

Haricot Vert sautéed with Shiitake Mushrooms, Ginger, and Garlic

Wild Rice Pecan Pilaf

Couscous with Dried Apricots, Currants, and Pistachios

Balsamic Orzo with Cranberries and Walnuts

Rice Pilaf with Caramelized Onions and Mushrooms

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Phyllo Cup Recipes

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LOOKING for: Phyllo cup appetizer

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Posted by girlblue (My Page) on

Thu, Dec 29, 05 at 9:54

I'm having a party and bought phyllo cups (they were on sale) but I'm not quite sure what to fill them with. Any suggestions are very much appreciated. Thanks!

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RE: LOOKING for: Phyllo cup appetizer

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• Posted by Susan_in_NC (My Page) on
  Thu, Dec 29, 05 at 10:27

If you are looking for easy, you can fill them with just about anything -- from chicken salad to pudding (as a dessert). I've had them filled with crab and shrimp salad, with a small shrimp on the top, with a bit of fresh dill to accent. I have also had them filled with a purchased spinich/artachoke(sp?) dip. Tasty! I have a friend that fills and bakes them -- like mini quiche (I never have). Mostly, I have used them either with a premade salad (seafood, chicken) or as a dessert cup, pudding topped by a strawberry, lemon curd-- that sort of thing. Susan

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RE: LOOKING for: Phyllo cup appetizer

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• Posted by Ann_T (My Page) on
  Thu, Dec 29, 05 at 11:30

I filled little wonton cups with a mixture of guacamole and then topped some with crab meat and some with baby shrimp, and a dollop of homemade salsa. This would work with phyllo cups too. Ann

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RE: LOOKING for: Phyllo cup appetizer

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• Posted by MsAzadi (My Page) on
  Thu, Dec 29, 05 at 12:11

A rich creamed crab, cf the baked crab dips SANS mayo, topped with a sprinking of chives.

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RE: LOOKING for: Phyllo cup appetizer

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• Posted by girlblue (My Page) on
  Thu, Dec 29, 05 at 14:44

I would have never thought of filling them with pudding. What a great idea!

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RE: LOOKING for: Phyllo cup appetizer

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• Posted by moniqueb (My Page) on
  Thu, Dec 29, 05 at 17:12

I have a Canadian Living Thai filled Phyllo cups..wish I had it on hand:)

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RE: LOOKING for: Phyllo cup appetizer

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• Posted by doucanoe (My Page) on
  Thu, Dec 29, 05 at 18:08

I made some a recipe from a book called "Finger Food" for Xmas called Cocktail Leek Pies. It used puff pastry, with the leek filling between two layers. I made a note to try the filling in puff pastry cups, but I think it would be eually good in phyllo cups. I will try to remember to bring the recipe tomorrow and post it for you. The filling was VERY good. You could also use a Spanikopita or Spinach Pie filling in them. Linda

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• Posted by craftyrn (My Page) on
  Thu, Dec 29, 05 at 19:11

I've done a these--all easy & good-- but the Feta custards are very good. SPICY EGGPLANT WITH CARAMELIZED ONIONS Ingredients 3 teaspoons olive oil, divided 1 tablespoons julienne-cut onions, for garnish 1/2 teaspoon minced garlic 1 2/3 cup peeled 1/2 inch cubed eggplant 2 tablespoons medium diced red bell peppers 3 tablespoons salsa 1/4 cup coarsely chopped, firmly packed fresh spinach 1 tablespoon julienne-cut sun-dried tomatoes 2 tablespoons reduced fat feta cheese 15 Athens™ Mini Fillo Shells (1 box) In a small skillet, heat 1 teaspoon of oil over medium heat and slowly sauté onions until fully caramelized and dark brown about 5 minutes. Remove onions and set aside. Heat 2 teaspoons of oil, add garlic and sauté for 1-2 minutes. Add eggplant and sauté for 7-10 minutes. Add bell peppers and salsa. Simmer until all liquid is evaporated and turn off heat. Add spinach, tomatoes and cheese. Mix lightly. Spoon 1 rounded teaspoon of filling into each fillo shell. Garnish with the caramelized onion. Heat in preheated 350°F oven for 5 minutes. Serve warm. Makes 15 Appetizers LUSCIOUS BLUEBERRY CREAM SWIRLS ingredients 1/3 cup light sour cream 1 tablespoon powdered sugar 1/3 cup blended blueberry fat-free yogurt 1/3 cup fresh or frozen blueberries 1 package Athens™ Mini Fillo Shells (15 count) Combine sour cream and powdered sugar. Spoon about 1 teaspoon sour cream mixture and one teaspoon blueberry yogurt, side by side, in each Fillo Shell. With the tip of a knife, gently stir the sour cream and yogurt to make a swirled pattern ( do not over mix). Top each shell with whole blueberries and serve immediately. Makes 15 Mini Shells SALMON APPETIZERS Ingredients 3 packages Athens™ Mini Fillo Shells (15 count) 1 8 oz. package cream cheese, softened 2 Tablespoons parsley, finely chopped 1 Tablespoon lemon juice 2 teaspoons onion, grated 1 teaspoon prepared horseradish 1/2 teaspoon salt 1/8 teaspoon black pepper, ground 1/8 teaspoon liquid smoke seasoning 1 16 oz. can salmon, drained, cleaned and flaked Remove Mini Shells from freezer. In a medium bowl, cream together the cream cheese, parsley, lemon juice, onion, horseradish, salt, black pepper and liquid smoke seasoning. Add the salmon, mixing lightly. Chill for 1 hour. Fill each mini fillo shell with 2 teaspoons of filling using a pastry bag or teaspoon. Garnish with sliced scallions, pimentos or sliced olives. Serve cold. Yields 45 appetizers Feta Custard in Phyllo Cups Ingredients 30 1-3/4-inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade Mini-Phyllo Shells (see recipe below) 1 4-ounce package crumbled feta cheese 1 3-ounce package cream cheese, softened 1 egg 2 teaspoons lemon juice 1 teaspoon all-purpose flour 1/3 cup pitted kalamata olives, chopped 1/2 teaspoon dried oregano, crushed 1/2 teaspoon olive oil 1/4 teaspoon balsamic vinegar 1 clove garlic, minced Dash ground cumin Dash ground red pepper Snipped fresh parsley or snipped fresh oregano 1. Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp. 2. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers.

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RE: LOOKING for: Phyllo cup appetizer

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• Posted by HanArt (My Page) on
  Thu, Dec 29, 05 at 20:20

I'm gonna be on the lookout for these phyllo cups. I'm major league phyllo-challenged and these babies sound right up my alley. LOL

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RE: LOOKING for: Phyllo cup appetizer

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• Posted by clairebuoyant (My Page) on
  Thu, Dec 29, 05 at 20:26

You can cut small cubes of brie and drop them in, then garnish with tiny pieces of roasted red pepper or capers, bake for about 6-8 minutes at 350, they'll disappear quickly!

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RE: LOOKING for: Phyllo cup appetizer

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• Posted by girlblue (My Page) on
  Fri, Dec 30, 05 at 8:56

I love brie. Filling them with the brie and topping with a preserve might also be delicious.

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RE: LOOKING for: Phyllo cup appetizer

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• Posted by Ann_T (My Page) on
  Fri, Dec 30, 05 at 9:20

What about Alexa's lobster filling that she uses in her Phyllo Triangles with Lobster filling. Ann

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• Posted by Susan_in_NC (My Page) on
  Fri, Dec 30, 05 at 10:17

I love the brie idea, with some toasted almonds! The feta cheese filling also looks very good. Susan

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• Posted by Terri_PacNW (My Page) on
  Fri, Dec 30, 05 at 19:57

Oh I have a Key Lime Filling recipe for the phyllo cups....I made it year before last at my annual cookie exchange. It was GONE! Okay gotta go looking for the recipe booklet it comes in. Those Blueberry ones look and sound fantastic.

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RE: LOOKING for: Phyllo cup appetizer

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• Posted by Terri_PacNW (My Page) on
  Sat, Dec 31, 05 at 18:20

Key Lime Mini-Tarts 1 cn (14oz) sweetened condensed milk 1/2 c key lime juice (I've used lemon or regular lime as well.) 1 container (8oz) Frozen whipped topping, thawed 4 packages frozen mini fillo dough shells Raspberries, if desired 1. Bear milk and lime juice in a large bowl on medium speed until smooth and thickened. Fold in whipped topping. 2. Spoon heaping teaspoonful lime mixture into each fillo shell. Cover and refrigerate tarts at least 1 hour or until set but not longer than 24 hours. Garnish with raspberries. 60 Tarts From Betty Crocker APpetizers and Desserts Booklet December 2001

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• Posted by Ruthanna (My Page) on
  Sat, Dec 31, 05 at 21:30

I use this as a filling in phyllo triangles but I think it would also work with the phyllo cups: CRAB & BRIE FILLING 1 Tbs. butter 2 Tbs. minced shallots ½ pound crabmeat, well picked over for shell ¼ tsp. salt ¼ tsp. pepper 2 tsp. minced parsley Tabasco to taste (optional ½ pound Brie cheese, cut in thin slices Melt the butter in a skillet. Add shallots and saute until golden. Add the crab and heat through. Season with remaining ingredients except cheese. Spread the slices of Brie over the crab and keep over low heat without stirring until the Brie softens enough to be stirred without breaking up the lumps of crab. When the mixture is fairly homogenous, set aside and let cool a bit.

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RE: LOOKING for: Phyllo cup appetizer

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• Posted by girlblue (My Page) on
  Fri, Jan 6, 06 at 11:13

Thanks so much for all the great recipes. For my party, I ended up filling some of the cups with chocolate pudding with a sprinkle of cinnaminin and some with guacamole, salsa, a bit of sour cream, topped with crab meat. They were both delicous. In my search, I also found this recipe that I thought I'd share: Phyllo filled with Marsala Mushrooms 1 lb sliced mushrooms 2 medium onions, chopped 1/2 stick butter 1 tsp dried sage salt pepper 1 cup Marsala wine (could use sherry, brandy or madera just as easily) Phyllo pastry shells Grated Parm cheese Sautee mushrooms and onions in butter until soft. Add herbs and seasoning and simmer another few minutes. Add wine and cook until reduced to almost gone. Fill cups with mushroom mixture. Top with a sprinkly of cheese and bake, if desired in a 350 oven until pastry is hot.