INGREDIENTS

INSTRUCTIONS

FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!)  Food
fit for the most exquisite of palates!  Build your reputation as  a
hostess.  Don't be faint hearted when it comes to serving your  gourmet
friends.  Bring out your best silver and dazzle them with  your
culinary skill. The recipes that follow will bring you  compliments and
you won't have to spend hours in the kitchen to bring  it off.  ~=>
Menu Red Caviar Canapes Strawberry Surprises Fondue Bourguignonne  Meat
Dip Sauces: Mock Bernaise, Anchovy, Garlic, Mustard Plum Elite
Espresso coffee (no recipe) Light California champagne (no recipe)  ~=>
Serving Suggestion Starched blue linen, crystal serving dishes,  white
porcelain and sterling champagne glasses all bring a touch of  elegance
to an intimate deck-side gathering. Arched candelabra with  tall white
tapes would be perfect for illuminating the fondue dish.  Each guest
could be handed a porcelain salad size plate with blue  linen napkin
folded on top and frosted sliver champagne glass.  Remember to preheat
your best demitasse cups for the expresso.  ~=> Red Caviar Canapes
chopped chives  Mix onion juice, lemon juice and cream cheese.  Using a
pastry tube,  form a crown of this mixture on rounds of toast. From the
jar of  caviar, take a dab to fill each center. Decorate the edges with
chopped chives.  ~=> Strawberry Surprises  (note:  NO LIE!!!) 2 lbs
fresh strawberries  1 cup powdered sugar 1 cup light rum 1 cup vodka 1
cup Triple Sec  Gouge out the stems so the hollow center of the
strawberries are  exposed. Place them in a plastic container and
sprinkle the powdered  sugar over them. Add the rum, vodka and Triple
Sec and gently tumble  until well mixed. Refrigerate covered for at
least 2 days  occasionally tumbling. Gently remove strawberries from
marinade and  serve cold in pre-chilled crystal bowl.  Sip the
marinade!!!  ~=> Fondue Bourguignonne 1 1/2 lbs beef tenderloin
(cheaper cuts may  need to be tenderized) peanut oil  Cut meat into
bite-sized pieces and set aside.  Pour oil into your  fondue dish or
chafing dish until it is at least 3 inches deep. Heat  the oil t about
360~ or until it will cokk a test chunk of meat in  three minutes. Each
guest spears a chunk of beef with a fondue fork  and cooks it to taste
in the hot oil. (It's nice to mark the forks  with a colored dot on a
piece of tape so they will be recognized).  After the pieces of meat
are cooked, each guest dips the choice  morsel into one of the variety
of elegant sauces.  ~=> Meat Dip Sauces --=> Mock Bernaise Soak 1 tsp
tarragon in 1 Tbsp  tarragon vinegar.  Add 1 cup mayonnaise, 3 shallots
and a pinch of dry  mustard. Whirl in a blender for 1 minute.  ~-=>
Anchovy Combine 2 tsp anchovy pate with 1 cup mayonnaise. Mix
thoroughly.  ~-=> Garlic Cream together 1 stick of softened butter and
1 clove  finely minced garlic.  ~-=> Curry Combine 2 tsp curry powder
(or more) witha dash of garlic  powder, dash oflemon juice and 1 10-oz
can of beef gravy.  ~-=> Mustard Combine 1 cup mayonnaise, 2 Tbsp sour
cream, 1-1/2 Tbsp  dry musgard, 2 tsp tarragon vinegar and a little
salt.  ~=> Plum Elite 4 parts Sake 1 part Plum wine sqeeze of lime
fresh  pineapple wedges for garnish  Combine sake and plum wine.  Add a
squeeze of lime. Pour over cracked  ice in a prechilled tall silver or
crystal stemmed water glass.  Garnish with a slim wedge of fresh
pineapple for stirring and  nibbling. [ Food for Wet Fingers, Sharon R.
Hines, 11/81 ]  ** -=> this comes from the bottom of the files of
Shelley Rodgers <=-  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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