I’m reposting this menu from last Spring when I was first blogging full time! I’m busy working on new menus for the Spring and Summer that will begin next week. In the meantime I hope you’ll enjoy this if you’re reading for the second time and if it’s the first time…..Bon Apetit!
I’m sharing a menu today that I have prepared for guests many times. When I lived in New York City I did a lot of entertaining. This menu was always my “go to” choice if I wanted something simple and elegant. I have changed it over the years, adding blood oranges instead of canned mandarin’s, and a few other tweeks to make it healthier and even more delicious than ever. Being based on the French method of cooking, the recipes naturally do use butter. I hope you’ll love this as much as my family and guests have. It’s the perfect Spring meal accompanied by a glass of chilled champagne to begin and crisp, cold Viognier to go with the main course!
Champagne
Sugar Snap Peas and Carrots with Fresh Dill Dip
Chicken in White Wine with Blood Oranges and Red Seedless Grapes
Pink Rice with Almonds
Lightly Sauteed Asparagus Tips
Salad of Mixed Greens with Goat Cheese Cakes
White Chocolate Mousse with Raspberries
Viognier
Sugar Snap Peas and Carrots with Fresh Dill Dip
I love to use rainbow carrots when I can find them. Uncle Don’s Local Market has them on St. Simons Island.
1/2 pound fresh Sugar Snap Peas
1 bunch organic carrots
1 cup sour cream
8 ounces cream cheese
1 tablespoon mayonnaise
3 scallions, cleaned and finely diced, including the green ends
2 tablespoons fresh dill, chopped
sea salt and white pepper to taste
Wash and dry the veggies. In a large bowl combine the sour cream, cream cheese and mayonnaise, whip until well blended and smooth. Fold in the remaining ingredients. Serve in a glass bowl and surround with the cold snap peas and carrots.
Chicken in White Wine with Blood Oranges and Red Seedless Grapes
4 – 6 boneless skinless chicken breasts
6 tablespoons flour
salt to taste
3 tablespoons butter
3 tablespoons extra virgin olive oil
3/4 cup dry white wine, good quality
Juice of one fresh blood orange (regular oranges will do if blood oranges are not available)
1 tablespoon orange blossom honey
1 cup chicken broth
1 cup thinly sliced shitake mushrooms
2 tablespoons melted butter
1/2 cup heavy cream
Thin slices of blood oranges and seedless red grapes for garnish.
Preheat the oven to 350 degrees. Lightly dust the chicken with the flour and salt. Melt the butter and oil in a large saute pan that will hold all of the chicken. Brown the chicken well on all side. Place the chicken in a baking dish and bake uncovered for 20 minutes. Pour the fat from the saute pan, return to the stove top and add the white wine, blood orange juice and chicken broth. Bring to a simmer, add the baked chicken and cook uncovered for 20 minutes, or until the chicken is tender. I always like to “bathe” the chicken with the sauce as it simmers by spooning the liquid over the breasts every few minutes. Lightly saute the mushrooms in the melted butter. Add the mushrooms and cream to the chicken, mix and heat briefly. Place each chicken breast on a plate with a mound of pink rice (see recipe below).
Pink Rice with Almonds
1 1/2 cups brown rice
1 cup water
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons butter
1/2 cup sliced, toasted almonds
1 tablespoon ground paprika
Place the brown rice, water and broth in a pot and bring to a boil. Cover and let simmer until all of the liquid is absorbed, about 30 minutes. Mix the remaining ingredients into the cooked rice. I use a large, professional ice cream scoop to place a serving on each plate. Sprinkle with chopped parsley.
Lightly Sauteed Asparagus Tips
1 pound fresh asparagus, washed and snapped about three – four inches from the end of the spear
1 tablespoon extra virgin olive oil
1 tablespoon butter
sea salt and pepper to taste
In a saute pan, melt the butter into the olive oil. Add the asparagus and saute for about five minutes over medium heat. Season with salt and pepper to taste.
hungryapple.com
Salad of Mixed Greens with Goat Cheese Cakes
I like to serve this after the entree as would be done in France.
2 endive
1 radicchio head
1 butter lettuce head
1 log of goat cheese, about six inches, cut into 1/2 inch slices
1 cup panko crumbs
1 tablespoon extra virgin olive oil
French vinaigrette dressing
3 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar
1/2 teaspoon ground mustard
salt and pepper to taste
Wash the greens well and hand tear them, placing them in a chilled salad bowl. Take the slices of goat cheese and gently press them to about 1/4 inch each. Spread the panko crumbs on a paper towel and press the cheese into the crumbs to coat them on both sides. Lightly brown in a saute pan with 1 tablespoon of olive oil.
French vinaigrette dressing:
Whisk all ingredients together and pour over the salad greens, tossing well.
White Chocolate Mousse with Raspberries
I know just hearing the word mousse sends cold shivers up the spine of anyone who has not made a mousse. Do NOT be afraid! They are really, really easy to make! Be sure you have a nice set of glass ! This is so delicious and easy…..you’ll love it! (Thanks to Epicurious.com for this foolproof recipe!)
- 8 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
- 1 2/3 cups chilled whipping cream
- 2 small flats of fresh raspberries, washed well and patted dry
- 1 bunch fresh mint, washed
- Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours. (Can be made 1 day ahead. Keep chilled. NOTE: I spoon the mousse into individual serving pieces and chill.
- Garnish with fresh raspberries and a sprig of fresh mint.
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