Sunday, November 22, 2009

I’ve been in my glory for the past few weeks, scouring all the magazines, cooking shows and blogs for Thanksgiving recipes.  I know it’s just one day, one meal, but I so enjoy looking at everyone’s ideas for both new and traditional Thanksgiving dishes. 

So, the past two Sunday menus have inlcuded recipes that I found intriuging, but decided not to fix for Thanksgiving.  The “Pureed Root Vegatables” for today came from Ina Garten, the Barefoot Contessa.  I thought the recipe sounded delicious but I didn’t want to make it for Thanksgiving because it would replace the mashed potatoes, but you wouldn’t put gravy on them.  That seemed unacceptable to me – no gravy??  No way!  So, I decided to make them for the second Sunday of “pre Thanksgiving” dinners.  Sadly, they turned out badly.  The apples in them give them a very wierd taste.  They look like they should taste savory but then they have this odd sweet, sour taste.  I will try the recipe again without the apples and without the apple cider theyare cooked in.

MENU:

• Baked Ham With Orange Marmalade, Dijon Mustard Glaze
• Puree of Wintry Root Vegatables
• Steamed Green Beans with Butter
• Classic Southern Chess Pie

Sunday, September 27, 2009

This menu is for Sunday dinner with my husband and my mother-in-law.  She loves lamb.  She isn’t a big fan of vegatables, so I jazzed up some frozen chopped spinach with a very easy mini souffle recipe.  She ate every bit of it.  Mum’s favorite course is always dessert.  I make sure and give her very small portions of dinner so she has plenty of room for lots of dessert.  The greek inspired baklava cups are from a recipe from chef, Sunny Anderson of Food Network TV.  They are so easy to make and taste every bit as good as classic labor intensive baklava.  Everyone loved the baklava.

MENU:

• Oven Roasted Boneless Leg of Lamb with Fresh Oregano
• Individual Spinach and Feta soufflés
• Brown Rice with chicken stock, lemon and fresh herbs
• Baklava Cups

Roast Lamb Slices