*  Exported from  MasterCook  *
 
                    FOR THE ELEGANT SET (MENU & RECIPES)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Onion juice
                         Juice from 1/2 lemon
    8       oz           Pacakge softened cream
                         -cheese
                         Toast rounds
    1       sm           Jar of caviar
 
   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.
   
   ~ÿMenu 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)
   
   ~ÿServing 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.
   
   ~ÿRed 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.
   
   ~ÿStrawberry 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!!!
   
   ~ÿFondue 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.
   
   ~ÿMeat Dip Sauces --ÿMock 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.
   
   ~-ÿAnchovy Combine 2 tsp anchovy pate with 1 cup
   mayonnaise. Mix thoroughly.
   
   ~-ÿGarlic Cream together 1 stick of softened butter
   and 1 clove finely minced garlic.
   
   ~-ÿCurry Combine 2 tsp curry powder (or more) witha
   dash of garlic powder, dash oflemon juice and 1 10-oz
   can of beef gravy.
   
   ~-ÿMustard Combine 1 cup mayonnaise, 2 Tbsp sour
   cream, 1-1/2 Tbsp dry musgard, 2 tsp tarragon vinegar
   and a little salt.
   
   ~ÿPlum 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 ]
   
   ** -ÿthis comes from the bottom of the files of
   Shelley Rodgers <ÿ
  
 
 
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