Christmas Day

25 December 2010

Starters:

Main Course:

Bricked Cornish Game Hens

with savory and lemon

Glazed Baby Carrots

Spinach Salad

with garlic dressing

Desert:

Maryann’s Kitchen

Wild Maine Blueberry pie

with

Maple’s

Sea Salt Carmel-Almond Gelato

Kittery Point, Maine – David Gibson and Kathy Connor

Bricked Cornish Game hens from Cooking With Claudine, TV Programs in Cooking Notes, 10/4/97, two entries, Salad the same.

Bricked Cornish Game Hens

Open up, Russian style, cut ribs off, flatten, cover with plastic wrap and pound.

Season with salt, pepper and dry savory.

Place in very hot pan skin side down. I can get two in the oval Caphlaon baking pan

After a couple of minutes turn over and cover, cook 10 mins

Turn back over and place foil wrapped bricks on top, lower heat to low.

Cook 25-30 minutes.

Remove chickens,

Deglaze with white wine.

To plate up:

Cut chickens in half.

Place over salad.

Garnish with lemon juice, zest and fresh dill or savory.

Top with sauce.

Spinach Salad with Garlic Dressing:

2 cloves of garlic crushed and chopped placed in the salad bowl

Add

mustard

cracked pepper

red wine vinegar

olive oil

Wisk

Add spinach greens and toss

Family Thanksgiving Dinner

27 November 2010

Roast Turkey

with

Root Vegetables and Gravy

Rustic Herb Stuffing

with

Swiss Chard

Haricots Verts

with

Goat Cheese and Warm Bacon Dressing

Desert

Warm Apple Pie

with

Vanilla Bean Ice Cream

Turkey is 12 lb, cut in pieces, recipe Saveur 11/2010, farm vegies, cleery root, butternut squash.  In convection roast, done sooner than expected. Same for dressing, which was on bottom shelf, probably should have been on top. Heat is applied from the bottom.

A 10 lb turkey would have been fine, we ate less than half, 5 adults, two kids

Stuffing form Bon Appetit 11/2010

Green Beans from Bon Appetit 11/2003, made by Kathy and Scott with Michaela’s help

Molly helped me with the gravy, she was my taster, and it was very good.

Easter Dinner

April 12, 2009

Starters:

Exotic Mushroom Pizza

with Goat Cheese and Chives

Main Course:

Grilled Boneless Leg of Lamb

with French Kiss

and Roasted Pepper Sauce

Roasted Tri-colored Potatoes

Glazed Baby Carrots

Grilled Asparagus

Desert:

Apple Crisp with Shanes of Maine French Vanilla

Kittery Point, Maine – David Gibson and Kathy Connor

Thanksgiving Dinner

23 November 2000

Red Chile and Honey-Glazed Turkey

with

Ancho Pan Gravy

Corn Bread, Apricot

and

Toasted Pumpkin-Seed Dressing

Corn, Zucchini

and

Poblano Chile Saute

Rosemary Mashed Potatoes

Deserts:

Pumpkin Pie

Chess Pie

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All but pies from Bon Appetit, November 2000. Also made the following year.