*  Exported from  MasterCook  *

                   For The Elegant Set (Menu & Recipes)

Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Red Caviar Canapes:
   1       ts           Onion juice
     1/2                Lemon -- juice of
   8       oz           Cream cheese -- softened
                        Toast rounds
   1       sm           Jar caviar
                        Strawberry Surprises:
   2       lb           Fresh strawberries
   1       c            Powdered sugar
   1       c            Light rum
   1       c            Vodka
   1       c            Triple Sec
                        Fondue Bourguignonne:
   1 1/2   lb           Beef tenderloin (cheaper cuts may
                        - need to be tenderized)
                        Peanut oil
                        Mock Bernaise Soak:
   1       ts           Tarragon
   1       tb           Tarragon vinegar
   1       c            Mayonnaise
   3                    Shallots
   1       pn           Dry mustard
                        Anchovy Sauce:
   2       ts           Anchovy pate
   1       c            Mayonnaise
                        Garlic Sauce:
     1/2   c            Butter -- softened
   1       cl           Garlic -- finely minced
                        Curry Sauce:
   2       ts           Curry powder -- or more)
   1       ds           Garlic powder
   1       ds           Lemon juice
  10       oz           Can beef gravy
                        Mustard Sauce:
   1       c            Mayonnaise
   2       tb           Sour cream
   1 1/2   tb           Dry mustard
   2       ts           Tarragon vinegar
                        Salt -- to taste
                        Plum Elite:
   4                    Parts Sake
   1                    Part Plum wine
   1       ds           Fresh lime juice
                        Fresh pineapple wedges --
                        - for garnish
  
  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.
  
  Menu:

  * 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)
  
  Serving 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.
  
  Red Caviar Canapes:
  
  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.
  
  Strawberry Surprises:

  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!
  
  Fondue Bourguignonne:
  
  Cut meat into bite-sized pieces and set aside. Pour oil into your
  fondue dish or chafing dish until it is at least 3" deep. Heat the
  oil to about 360°F or until it will cook a test chunk of meat in 
  3 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.
  
  Meat Dip Sauces:

  Mock Bernaise Soak:

  Whirl ingredients in a blender for 1 minute.
  
  Anchovy Sauce:

  Mix ingredients thoroughly.
  
  Garlic Sauce:

  Cream together ingredients.
  
  Curry Sauce:

  Combine ingredients.

  Mustard Sauce:

  Combine ingredients.

  Plum Elite:

  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.

  Recipe by Food for Wet Fingers by Sharon R. Hines Nov, 1981

  From: Shelley Rodgers (Jolly Rodgers: the Portuguese Pirate!)

 
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