GRADUATION MENU And TIPS (EW)

13.11.2008 | Author: Cook | Posted in Turkey
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GRADUATION MENU And TIPS (EW)


Servings: 1
Ingredients: 

  • ------------------------------------MENU------------------------------------
    • 

  • Mango Splash
    • 

  • Rolled Stuffed Turkey Breast
    • 

  • -and Creamy Basil Sauce
    • 

  • Fennel a la grecque
    • 

  • Couscous With Currants
    • 

  • Roasted Asparagus
    • 

  • Salad of Mixed Greens
    • 

  • Crusty Rolls
    • 

  • Lemon Tartlets
    • 

  • Basket of Strawberries
    •

Advanced Preparations -

Mango Splash: Make the mango puree up to 8 hours ahead and refrigerate

Rolled Stuffed Turkey Breast and Creamy Basil Sauce: The turkey breast
should be made 1 to 2 days before serving to allow time for chilling. Make
sauce up to 2 days ahead and refrigerate.

Fennel a la grecque: Prepare up to 2 days ahead and refrigerate.

Roasted Asparagus: Roast the asparagus up to 2 hours ahead.

Salad of Mixed Greens: Make the vinaigrette up to 1 day ahead and
refrigerate.

Crusty Rolls: Make the rolls up to 3 months ahead and freeze.

Lemon Tartlets: Make the pastry shells up to 1 month ahead and freeze.
Make the lemon curd up to 2 days ahead and refrigerate.

Recipes to follow if my fingers don’t give out . Chardonnays would be
good with this meal.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine
of Food and Health ™ ISSN 1064-16399

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