April 05, 2008

Gourmet Dinner Parties Part 4

Ok final part to this menu........I know there's alot here but this was one of our yearly banquets where we would splurge on a grand meal. Remember, everyone involved was making a part of this, it wasn't all on me. I would not expect anyone to do all this without help. Also our lil group would go once a year out to dinner too, someplace we all agreed on.


1 lg. bunch of broccoli, broken into florets, stems peeled

1/2c sesame seed, toasted

1/4c. sake, dry white wine or sherry

1 1/2tb. soy sauce

2tsp. sesame oil

2tsp. honey

Cook broccoli in boiling water till crisp-tender. Drain thoroughly. Let cool to rm. temp. Combine remaining ingredients in lg. bowl. Shortly before serving; add broccoli and toss to mix well.


2tb. soy sauce

2 slices fresh ginger root, peeled and chopped

1/4tsp. apple pie spice ( yes you saw that right and its amazing!)

2tb. oil

Pinch each of sugar and pepper

2tb. dry white wine

6 thick white fish fillets

Coriander sprigs (cilantro) and scallion tassels (opt)

Combine all ingredients except the fish and garnish, in a flat dish. Place the fish in the dish and turn to coat. Leave for 1hr. turning the fish now and then. Line the grill or broiler pan with foil. heat well and place the fish in , skin side up. Pour over half the marinade and grill or broil at high heat 4-5min. Pour over the remaining marinade and cook for a further 4-5min. Transfer to a heated platter and pour over any marinade remaining in pan. Garnish with coriander sprigs and scallions.

This has become a regular recipe in my house. You will be amazed at what the apple pie spice will do. Ive used this on sword fish to grill even and when I did my daughter just loved it. Each child got a special birthday dish that I would make for them, this was her choice. Its awesome!

And finally dessert, something light and fruity......I once served this at a catered party I did. It was for a bunch of Russian diplomats who were here in town for a computer show my exs company was at. When I asked the men who they were I was told they are so high up they answer to Yeltsin!



2 1/2c. almond cookie crumbs (about 20 cookies, Ive used amaretti too)

2tb. butter, melted


6 egg yolks

4 egg whites

1c. whipping cream

1/2c. chopped crystallized ginger

3/4c. sugar

1/4c. sugar

1/4c. Grand Marnier

Mandarin orange slices for garnish

Crust- Crush cookies to make crumbs and combine with melted butter. Reserve a sm. amt. and pat remaining on bottom and slightly up sides of 8-9in. springform pan. ( You can also make individual creams for service too) Chill while making filling. Filling- Beat egg yolks with 3/4c. sugar in top of double boiler over warm water till thick, about 6-10min. Turn into lg. bowl and let cool 5min. then beat 1min. more. Beat egg whites till foamy. Gradually add 1/4c. sugar and beat till stiff. Fold into yolks. Whip cream in another bowl till thickened. Add liqueur and beat till stiff. Fold into egg mixture. Spoon into pan alternately with the finely chopped ginger. Sprinkle with reserved crumbs and freeze till ready to serve. This can be made up to one week before serving. I garnish each serving with a few mandarin orange slices.

1 comment:

toxiferous said...

That frozen ginger cream sounds delicious. :)