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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