GRAND Magazine - November/December 2008 - 55

Sautéed Apples 8 apples (Braeburn, Pink Lady or Granny Smith) 1 T. vegetable oil 1 tsp. butter (omit butter if vegans are in your group) 1/4 c. brown sugar Pinch salt 1 T. lemon juice (2 tsp. if using Granny Smith apples) 1/4 c. brandy 2/3 quart vanilla ice cream (or soy ice cream) 1-1/2 tsp. ground cinnamon Core and chop the apples into 1-inch squares. Heat the oil and butter in a skillet. Sauté over medium heat for about 5 minutes. Add brown sugar and salt. Cook apples another 5 minutes, or until softened but still a little crisp. Raise heat. Add brandy and flambé. Remove from heat and rewarm when needed. Spoon over cinnamon ice cream, and top with a sprig of mint. For Cinnamon Ice Cream: Soften 2/3 quart of vanilla ice cream in a large mixing bowl. Add cinnamon and mash into ice cream until evenly distributed. Put ice cream in a covered container and return to the freezer till ready to serve. The Breakfast Spread 8 servings with leftovers 1 dozen assorted bagels (slice while still fresh, place in zip-lock freezer bag, and store in freezer; toast to order!) 2 eight-oz. blocks Neuchâtel cheese or 1 block Neuchâtel and 1 block regular cream cheese (have a spreadable soy-based cheese for vegans) 2-3 large tomatoes, sliced 1 red onion, sliced 2 small packages of smoked salmon (or lox) 1/2 jar nonpareil capers Set table; have extra place settings for laterising stragglers. Place in center of table a platter of sliced tomatoes and onions, and one of smoked salmon and capers. Warm or lightly toast bagels in toaster or on baking sheet in a 350° oven. The Prep List 1 – Prepare Dijon vinaigrette 2 – Set the dinner table 3 – Prepare garlic oil and place bowls on the set table along with the fresh bread, parmesan cheese and the vinaigrette 4 – Dice onions and pepper into 1-inch pieces 5 – Peel and chop 2 garlic cloves; halve 4 cloves 6 – Remove sausage meat from casing 7 – Have the pumpkin, peas, butter, sherry and all the spices measured out for the pasta sauce 8 – Prepare cinnamon ice cream 9 – Cut and sauté apples according to the recipe. Remove from heat before apples are completely tender. Cover and reheat when needed 10 – Wash and dry lettuce. Put 1/3 of the leaves in a zip-lock bag and store in refrigerator for the leftover meal 11 – Break remaining romaine leaves into salad bowl. If you have salad vegetables in your refrigerator that need to be used (and if you have the time), clean and cut them; add to salad bowl. Place on the set table 12 – Have beverages ready to serve with dinner 13 – Put pasta water on high heat 14 – Prepare pasta sauce 15 – Cook pasta and combine with sauce 16 – Serve and enjoy 17 – When ready, serve dessert Note: With added guests, it can sometimes take a while for everyone to get seated at the dinner table, ready to eat. We give our guests plenty of notice to get seated and pour their own beverages. That way, when we serve dinner, everyone is ready to start eating while the food is still nice and hot. NOVEMBER DECEMBER 2008 GRAND 55

GRAND Magazine - November/December 2008

Table of Contents for the Digital Edition of GRAND Magazine - November/December 2008