17 April, 2011

09 April, 2011

Menu: Netherland’s Easter Brunch

This menu is from Orchids at Palm Court at the Hilton Cincinnati Netherland Plaza.


Brunch Menu
Easter 2011

Entrees
  • Prime Rib with Shallot Au Jus
  • Rosemary & Garlic Marinated Leg of Lamb with Worcestershire Reduction
  • Honey Glazed Ham
  • Dijon Encrusted Salmon with Lentil Ragout, Pearl Onions
  • Chicken Coq Au Vin with Balsamic Grilled Red Onions & Mushrooms
  • Roasted Duck Breast with Wild Rice and Cherries
  • Smoked Salmon & Accompaniments
  • Smoked Trout & Peppered Mackerel
  • Iced Display of Cocktail Shrimp and Crab Claws
  • Roasted Vegetable Ravioli with Sun Dried Tomatoes, Spinach, & Roasted Garlic Cream
  • Whole Poached Salmon and Smoked Fish Melange
  • Omelets and Waffles Made To Order


Sides & Salads
  • Bacon and Sausage
  • Breakfast Potatoes with Peppers & Onions
  • Netherland Eggs Benedict with Saffron Aioli
  • Scrambled Eggs
  • French Toast
  • Grilled Asparagus with Balsamic and Feta
  • Scalloped Potatoes
  • Baby Glazed Carrots
  • Imported Domestic Cheeses Platters
  • Wedged Fruit of the Season
  • Tossed Caesar Salad
  • Field Mixed Greens with Assorted Toppings
  • Poached Pear Salad with Arugula, Candied Walnuts, Maytag Blue Cheese &  Candy Brittle
  • Key Lime Cheesecake Breakfast Pastries
  • Antipasto Salad with Marinated Olives, Artichokes, Roasted Red Peppers, & Feta Cheese
  • Quinoa Salad with Sweet Potatoes & Dried Cranberries
  • Fresh Tuna Nicoise Salad
  • Caprese Salad
  • Country Style Pate with Accompaniments
  • Chocolate Dipped Marinated Strawberry Salad with Balsamic, Fresh Basil & Red Onions

Desserts
  • Chocolate Fountain with Accompaniments
  • Berry Crisp
  • Chocolate Decadence
  • French Macaroons
  • Raspberry Almond Torte
  • Lemon Meringue Pie
  • Strawberries
  • Carrot Cake Parfaits

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08 April, 2011

German Hot Potato Salad | BHG: America's Best-Loved Community Recipes

Here is a satisfying dish that is just as perfect served alongside a succulent pork or beef roast as it is a hot dog or your favorite sandwich. Don't wait for a special occasion to prepare this salad!


German Hot Potato Salad ingredients
Makes 12 servings
4-LBS whole tiny new potatoes
6 to 8 slices bacon
3 Tbsp minced onion
1/2 cup sugar
1/2 cup vinegar
1-1/2 cups water
1 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch

05 April, 2011

Red Cabbage with Apples | BHG: America's Best-Loved Community Recipes

Red Cabbage with Apples (Rotkhol mit Apfeln) is a very traditional German dish. The deep crimson color contrasts nicely with many foods, including roast turkey or goose.
Served for generations in Germany, this beautiful, slightly crisp side dish will quickly become a favorite. The combination of sweet and sour flavors makes this a perfect accompaniment to all cuts of pork. ~Better Homes and Gardens
The secret to cooking this dish, a classic German accompaniment to a hearty meat course, is in keeping the pot covered, which helps preserve the cabbage's deep, purple hue. ~Saveur

Photo source unknown

Red Cabbage with Apples ingredients
Makes 4 to 6 servings
1 small head red cabbage, coarsely shredded (1-1/4-LBS)
1/4 cup red wine vinegar
1 Tbsp brown sugar
1/2 tsp salt
1 Tbsp bacon drippings
1/2 cup finely chopped onion
1/8 tsp ground cloves
1 small bay leaf
1/4 cup water
1 large cooking apple, peeled,cored and thinly sliced
2 Tbsp apple jelly
1 Tbsp lemon juice

Variation(s):
If you don't have apple jelly on hand, substitute 1 to 2 Tbsp brown sugar, depending on how sweet you like your cabbage.

Notes:  Red cabbage looks lovely when served in a white bowl.

DIY: Festive Mexican paper flowers | 100 Layer Cake (photo & link)

So much better than the ones we proudly made in grade school. Cinco de Mayo?

Cranberry Ambrosia-Cream Cheese Spread | Southern Living

This spread is a lovely addition to the holiday table.


Cranberry Ambrosia-Cream Cheese Spread ingredients
Makes 24 appetizer servings
For the spread
2 (8-oz) pkgs cream cheese, softened
1/4 cup powdered sugar
1 (6-oz) pkg sweetened dried cranberries (divided use)
2 (8-oz) cans crushed pineapple
1 (3.5-oz) can shredded coconut (divided use)
1 cup chopped pecans, toasted

For garnish
1/4 cup sweetened dried cranberries (reserved above)
1 (11-oz) can mandarin oranges, drained
1/4 cup shredded coconut (reserved above)
8 pecan halves

For serving
Ginger snaps or
Bagels or
English muffins


Directions
Prepare the spread
Stir together cream cheese and sugar until blended. Add all but 1/4 cup dried cranberries; reserve the 1/4 cup for garnish.

Pat dry the oranges between layers of paper towels; set aside. Repeat for pineapple and then stir it and all but 1/4 cup of the coconut into cream cheese mixture;  reserve the 1/4 cup for garnish. Stir in chopped pecans and spoon mixture into a serving bowl. (You will have about 5 cups of spread.)


Garnish and serve
Sprinkle the reserved dried cranberries around edges of bowl; arrange orange sections around inside edge of cranberries. Sprinkle reserved 1/4 cup coconut in center, and top with pecan halves.

Serve as a sweet dip with gingersnaps, or as a spread for bagels or English muffins.


Nutritional Info (Per Serving)
Calories 162 (67% from fat)
Fat 12.1 g (sat 5.8g, mono 4.2g, poly 1.5g)
Protein 2.2 g
Carb 13.3g
Fiber 1.3g
Chol 21 mg
Iron 0.5 mg
Sodium 68 mg
Calc 23 mg


The Cranberry Ambrosia-Cream Cheese Spread recipe is from The All-New Ultimate Southern Living Cookbook (Birmingham: Oxmoor House, Inc, 2006), 46.


Index
Breakfast and Brunch > Sweet Dips / Spreads
Cranberry > Cranberry Ambrosia-Cream Cheese Spread


Page Last Updated 29 April 2015

02 April, 2011

Slow-Cooked Roast Beef | Sacred Heart Home School Association

Slow Cooked Roast Beef ingredients
Servings not stated
3 to 4-lbs. rump or pot roast
2 to 3 carrots, pared and sliced
1/2 cup water or beef consomme
1 tsp dill weed
2 to 3 potatoes, pared and sliced
1 or 2 onions, peeled and sliced
3 to 4 medium dill pickles
Salt and pepper


Slow Cooked Roast Beef Directions
Put vegetables in bottom of crockpot.

Salt and pepper meat and add to pot; add liquid. Cover and cook on Low for ten to twelve (10 to 12) hours, or on High for four to five (4 to 5) hours.


Slow Cooked Roast Beef Notes
  • Recipe is from Cookbook Presented by . . . Sacred Heart Home School Association (Waterloo: G & R Publishing Company, 1978), 35

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Page Last Modified 22 July 2016