For whatever reason - all of the links have gone cold on this page, and I've lost many pictures. When I have the time, I will try to re-do this page. Until then - sorry!

Luau Themed Dinner
Appetizers/Side Dishes

Lomi Lomi Salmon

Kahuku Corn Smashed Potatoes

Tomato, Cucumber and Papaya Salad

Entree
Hawaiian Chicken and/or Pork Kabobs with Green Bamboo Rice

Dessert

Macadamia Coconut Cake

Beverages

Blue Hawaiian

Barbeque Themed Dinner
Appetizers/Side Dishes

Italian Flat Bread
(flat bread portion of recipe only)
with Roasted Eggplant Spread

Corn Dip

Cooking spray or butter to grease baking dish
2 - 11 oz. can Mexican corn, drained
2 - 4.5 oz. can Chopped green chilies, drained
2 c. shredded Monterrey Jack cheese (8oz.)
1 c. grated Parmesan cheese
1 c. mayonnaise
Corn chips for dipping

Preheat the oven to 350 F. Grease a 2 quart baking dish.

In a bowl, combine the corn, chilies, cheeses, and mayonnaise. Mix thoroughly. Spread evenly in baking dish. Bake for 30 - 40 minutes. Serve warm with corn chips.

Barbeque Baked Beans

Entree

Grilled Chicken Breasts with Spicy Peach Glaze

Dessert

Blueberry Hand Pies

Lemon/Lime Themed Dinner
Appetizers/Side Dishes
Grilled Lemon/Lime Shrimp with Yogurt-Cilantro Dipping Sauce

Goat Cheese with Olive Oil and Lemon Zest - just following the picture!

Whole Wheat Couscous with Lemon, Peas, and Chives

Entree and Beverage

Crab Crumble

Watermelon Agua

Dessert
Key Lime Pie Cupcakes

French Themed Dinner
Appetizers/Side Dishes

Baked Brie in Puff Pastry

Ratatouille

Entree
Coquilles St. Jacques

Dessert
Tarte Au Citron

Downton Abbey Themed Dinner
Appetizers/Side Dishes

Upstairs Anchovy-Onion Tarts

Classic Summer Vegetable Casserole

Casserole on right

Turnip Puree

Entree

Roasted Rosemary Cornish Game Hens

Dessert

Dark Chocolate Bread Pudding with Salted Caramel Sauce

Beverage

Pimm's Cup

Favorite Christmas Foods Themed Dinner

Appetizers/Side Dishes

Sausage stuffed mushrooms - no particular recipe

Carmelized Onion Pudding

Entree

Christmas Chicken

Oven temperature: 350 degrees

Instructions:

1. Cut 4 boneless chicken breasts into 1 inch pieces. Soak them in 2-3 beaten eggs. You can soak them overnight. Roll in Italian breadcrumbs. Brown in batches in 3 sticks of melted butter.

2. Saute in butter one 12 oz package of sliced, fresh mushrooms. Add more butter if needed.

3. Add to the mushrooms ½ can chicken broth and 2/3 cup of white wine. Bring to a rolling boil. Pour over chicken.

4. Top with slices of Muenster cheese and Bake for 20-30 minutes.

Dessert

Gingerbread Pear Trifle

"Native American" Themed Dinner

Appetizers/Side Dishes

Three Sisters Soup

www.allrecipes.com

Berries and Wild Rice

http://www.driscolls.com/recipes/view/6689

Entree

Roast Cod with Crisp Potatoes

http://www.yummly.com/recipe/external/Roast-Cod-With-Crisp-Potatoes-My-Recipes

Dessert

"Transylvania" Themed Dinner

Appetizers/Side Dishes

Mămăligă Cu Smăntănă (Polenta with Sour Cream)

Credit: Landon Nordeman

Spinach and Cheese Strudel

Mititei (Grilled Sausages)

www.saveur.com

Entree

Csirkepaprikás (Chicken with Paprika)

www.saveur.com

Dessert
Chocolate and Walnut Strudel
(however, I decided to use phyllo dough rather than puff pastry, and I used semi-sweet chocolate chips)

http://www.huffingtonpost.com/2011/10/27/chocolate-walnut-strudel_n_1050533.html

"Local Foods" Themed Dinner

Appetizers/Side Dishes

Bruschetta (no recipe, just pick and chop!)

Roasted Butternut Squash Salad with Cranberries and Candied Pecans

Ratatouille

Entree
Pasta (p. 15), Sauce - Homemade - hard to give a recipe!

Dessert
Red Wine and Ginger Poached Pears

Beverages

~Sync, from Anyela's Vineyards; Dry Riesling, from Knapp Winery;

Seedless Concord Grape Juice, from Heron Hill Winery~

"I've Always Meant to Make That!" Themed Dinner

Appetizers/Side Dishes

KALAMATA OLIVES & CHEVRE PHYLLO APPETIZERS

Pico de Gallo

Creamy Onion Tart

Entree

Balsamic and Onion Pot Roast

Dessert

Double-Chocolate Zucchini Cake

"Decadence" Themed Dinner

Appetizers/Side dishes

Cheese and Wine Fondue

http://www.seductionmeals.com/2008/02/fondue---the-perfect-seduction.html

Olive Tarts

kellyslifeisdelicious.blogspot.com

Lobster Mac and Cheese

healthyfoodforliving.com

Entree
Lobster Pie

http://www.roadfood.com/Reviews/Overview.aspx?RefID=208

Dessert
Dulce de Leche Cake

Spoonorfork.com

Antigua (and Caribbean) Themed Dinner

Appetizers/Side dishes

Coconut, Curry Shrimp Bites

Spicy Mango and Avocado Salad

http://globaltableadventure.com/2010/03/14/recipe-spicy-mango-and-avocado-salad/

Entree

Coconut Crusted Red Snapper with Pineapple Salsa

Dessert

Papaya Pie

Moroccan Themed Dinner

Entree

http://www.eatlivetravelwrite.com/2011/01/french-fridays-with-dorie-chicken-b’stilla/

Chicken B’stilla

An adapted Moroccan recipe from: Dorie Greenspan’s Around My French Table

yield: 6 servings

Ingredients:

8 chicken thighs, skinned

2 large onions, coarsely chopped

3 garlic cloves, chopped

3/4 teaspoon ground ginger

3/4 teaspoon ground coriander

3/4 teaspoon ground cinnamon

Big pinch of saffron threads

2 1/2 cups chicken broth

salt

3 Tablespoons fresh lemon juice

3 large eggs

2 Tablespoons honey

freshly ground pepper

1 Tablespoon chopped fresh cilantro

1 Tablespoon chopped fresh parsley

8 sheets filo (each 9 x 14″)

About 6 Tablespoons unsalted butter, melted

3 ounces sliced almonds, toasted and chopped

Cinnamon sugar, for dusting

Directions:

Put the chicken pieces, onions, garlic and spices into a Dutch oven or other large casserole and give everything a good stir. Cover and let the chicken marinate for 1 hour at room temperature. (If it is more convenient for you, the chicken can be marinated in the refrigerator for as long as 1 day.)

Add the chicken broth and 1 teaspoon salt to the pot and bring to a boil over high heat. Lower the heat so that the liquid simmers, cover the pot, and cook for 1 hour, at which point the chicken should be falling-off-the-bone tender.

Using a slotted spoon, transfer the chicken to a bowl. strain the broth, saving both the liquid and the onions. When the chicken is cool enough to handle, remove the meat from the bones and cut it into small cubes or shred it.

Clean the Dutch oven and pour the broth back into it, or pour the broth into a medium saucepan. Whisk in the lemon juice, bring to a boil and cook until you have about 1 cup liquid. Reduce the heat to low.

Beat the eggs with the honey and whisking all the while, pour into the broth. Heat, whisking constantly until the sauce thickens enough that your whisk leaves tracks in it, about 5 minutes. Pull the pan from the heat and season the sauce with salt and pepper.

Stir the chicken and reserved onions into the sauce, along with the cilantro and parley. (You can make the chicken and sauce up to 1 day ahead and keep it covered and refrigerated.)

Center a rack in the oven and preheat the oven to 400°F. Line a baking sheet with foil.

Place the filo sheets between sheets of wax paper and cover with a kitchen towel. Brush a 9″ round cake pan, one that’s 2 ” tall, with melted butter. Brush 1 sheet filo with butter and center it in the pan, so that the excess hangs over the edges. Brush another sheet and press it into the pan so that it’s perpendicular to the first sheet and forms a plus sign. Place a third and then a fourth buttered sheet into the pan so that they form and X; the overhand from all of the sheets should cover the edges of the pan.

Sprinkle half of the almonds over the filo. spoon in the saucy chicken, spreading it evenly across the pan, and top with the rest of the almonds. Fold the overhanging filo over the chicken.

Butter the remaining 4 sheets of filo, stacking them one on top of the other on the work surface. Using a pot lid or the bottom of a tart pan as a guide, cut our a 10 to 11″ circle. Center the circle over the cake pan and gently tuck the edges of the dough into the pan, working your way around it as though you were making a bed. Brush the top of the b’stilla with a little butter and sprinkle with some cinnamon sugar. Place the pan on the baking sheet.

Bake the b’stilla for 20 minutes, then lower the temperature to 350°F and bake for 20 minutes more. If the top seems to be getting too brown at any point, cover it loosely with foil. Transfer the b’stilla to a cooling rack and let rest for about 5 minutes.

Lay a piece of parchment over a cutting board, and have a serving platter at hand. Turn the b’stilla out onto the parchement-lined board and then invert it onto the serving platter, so that it is right side up. Serve the b’stilla now, cutting it into wedges, or serve it warm or at room temperature.

Enjoy!

Appetizers

Moroccan Chicken Kebab (Brochette) Recipe

From: About.com

These flavorful kebabs can be made with either chicken or turkey breast. Marinate the meat several hours for best results.

You can serve kebabs as an appetizer or part of a multi-course meal, but they also make a great sandwich filler. Try pairing them with Tomato and Roasted Pepper Salad and pita-like batbout.

Serves 4.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients:

1 1/2 lbs. chicken or turkey breast, cut into 3/4" cubes

2 teaspoons salt

2 teaspoons paprika

1/2 teaspoon pepper

1/2 teaspoon ginger

1/4 teaspoon crushed saffron threads (optional)

1/2 teaspoon turmeric

1 or 2 cloves garlic, pressed or finely chopped

3 tablespoons chopped fresh parsely

1 1/2 tablespoons lemon juice

1 1/2 tablespoons vegetable oil

Preparation:

Combine all ingredients except the chicken. Add the chicken, and mix well to fully coat the meat. Cover with plastic, and leave the chicken to marinate for several hours or overnight in the refrigerator.

Transfer the chicken to skewers and grill or broil about 4 or 5 minutes on each side, or until the meat is done. Serve immediately.

Yields 8 to 10 large skewers.

Moroccan Vegetable Soup with Chicken and Rice

Moroccan Vegetable Soup (Chorba) with Chicken and Rice

Photo © Christine Benlafquih From: About.com

Chorba al-Khadra bil Djej wa Roz is a tasty, satisfying soup made by simmering carrots, zucchini and onions with chicken, rice and Moroccan spices and herbs. Serve it as a starter or as a light supper.

Serves 4 to 6.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

150 g (about 5 oz.) cooked chicken, diced

2 tablespoons butter

1 medium onion or 2 leeks, chopped

2 cloves garlic, finely chopped

1 large zucchini, chopped (set aside)

2 carrots, peeled and diced

1 or 2 celery stalks with leaves, diced

4 tablespoons chopped fresh parsley and/or cilantro

1/4 cup uncooked rice

3 cups (700 ml) chicken broth or stock

3 cups (700 ml) water

1 1/2 teaspoons salt (or to taste)

1 teaspoon ginger

3/4 teaspoon turmeric

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper (or black pepper to taste)

several saffron threads, crushed (optional)

Preparation:

In a 3 qt. pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.

Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.

Side Dishes

This simple, herbed couscous is great with Moroccan Beef Meatball Tagine.

6 servings

Recipe by Jeanne Thiel Kelley

Photograph by Misha Gravenor

January 2010 Bon Appetit

Couscous with Fresh cilantro and Lemon Juice

Ingredients
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon turmeric
1 2/3 cups water
1 teaspoon finely grated lemon peel
1/2 teaspoon coarse kosher salt
1 1/2 cups plain couscous
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
Preparation

Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute. Add 1 2/3 cups water, lemon peel, and 1/2 teaspoon coarse salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in cilantro and lemon juice. Season with pepper and additional coarse salt, if desired.
Nutritional Information

One serving contains the following:

Calories (kcal) 208.3

%Calories from Fat 21.5

Fat (g) 5.0

Saturated Fat (g) 0.7

Cholesterol (mg) 0

Carbohydrates (g) 34.5

Dietary Fiber (g) 2.5

Total Sugars (g) 0.2

Net Carbs (g) 32.0

Protein (g) 5.6

6 to 8 servings

PREP: 20 minutes

TOTAL: 20 minutes

Recipe by Taste at the Seattle Art Museum, Seattle, Washington

November 2010 Bon Appetit

Ingredients

1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
Pinch of ground cloves
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
3 tablespoons chopped fresh mint
1 pound carrots, peeled, coarsely grated
4 cups mixed baby greens
1 small sweet onion, thinly sliced

Preparation

Whisk first 7 ingredients in large bowl. Whisk in oil, lemon juice, orange juice, and mint. Add carrots and baby greens; toss to coat. Season with salt and pepper. Top with onion and serve. Adapted from Taste.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Recipes for Root Vegetables Slideshow.

Nutritional Information

6 servings, 1 serving contains:

Calories (kcal) 160.20

% Calories from Fat 71.9

Fat (g) 12.79

Saturated Fat (g) 1.79

Cholesterol (mg) 0

Carbohydrates (g) 11.09

Dietary Fiber (g) 3.15

Total Sugars (g) 5.34

Net Carbs (g) 7.94

Protein (g) 1.44

Sodium (mg) 256.6

Dessert

Moroccan Orange Cake

By Bonnie G #2 on May 10, 2010 from: Food.com

Photo by Mikekey

Prep Time: 10 mins

Total Time: 50 mins

Serves: 4-6, Yield: 1.0 cake

About This Recipe

"This Moroccan Orange Cake Recipe is quick and easy to make, and delicious without frosting. One very large orange, or two medium oranges, should yield the half cup of fresh orange juice used in the recipe. Just for fun, I've listed the traditional measures used in Morocco which had to go in the directions since Zaar wouldn't accept "tea glasses". You might want to follow that method if you're baking with kids. Please note that tea glasses usually hold 4 to 6 ounces of liquid. I guessed at the serving size. Posted for ZAAR World Tour 2010 and thanks to my good friend Carrol for finding it for me. As an update finally had time to make this, specially after reading all the nice reivews. I did follow a reviewers report and reduced the sugar to 1 cup to cut back a little. Baked in a loaf pan as that's all I had. Then added a glaze that I made with fresh oj instead of milk and everyone loved it. Came out moist, sweet and simalar texture to a pound cake. It was enjoyed by all and hope you enjoy it too."

Ingredients

4 eggs

1 1/2 cups sugar

1/2 cup vegetable oil

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup fresh orange juice

2 tablespoons orange zest, from 1- 2 oranges

1 teaspoon vanilla

Directions

Preheat your oven to 350Â° F (180Â° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.

With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.

Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.

Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.

Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.

Beverages

Moroccan Mint Tea Cocktail

http://blog.hwtm.com/2009/01/new-party-theme-modern-moroccan/

From: www.yummly.com

Serves 4

2 ice cubes

16 fresh mint leaves

2 cups sweetened iced tea

4 tbsps lime juice

1 cup vodka

1 lime wedge per glass

Add ice and mint to a cocktail shaker – bruise leaves

Add remaining ingredients and shake to combine

Pour into glass and add wedge of lime.

Malaysian Themed Dinner

Entree

Malaysian Chicken Curry

Taken from: Malaysian Food

Ingredients:

2 ½ to 3 lb. chicken cut into serving pieces

5 tbsp Malaysian meat curry powder

1-2 tbsp. chili powder

½ cup cooking oil

1 can coconut milk combined with 2 cups water

2 potatoes cut into 1 ½ inch pieces

salt

2 large onions sliced

8 cloves of garlic

1 ½ in ginger sliced

Items in red to be ground or blended

To Prepare:

Using a mortar and pestle or blender, grind onion, garlic and ginger into a paste.
In a small bowl, combine meat curry powder and chili powder, add a few tbsp. of water and mix into a thick paste.
In a wok or pot heat oil on high, add ground paste and stir-fry till quite translucent.
Add curry paste, reduce heat to low, stir-fry to quite toasted and oil begins to ooze from paste – do not burn!
Add chicken, bring heat up to medium high, stir to coat chicken well with curry paste.
Add coconut mild, season with salt, stir well.
Gradually bring to a boil, then reduce heat to medium, simmer covered 20-25 minutes, stirring occasionally.
Add potatoes, simmer uncovered 10-15 minutes till potatoes are cooked and chicken is tender.
Turn off heat, skim off excess oil on surface.
Serve with bread or steamed rice.

Appetizer

Taken from 101 Recipes

Fresh Spring Rolls with Hoisin-Peanut Dip

Ingredients :

Dipping Sauce -

1 tbsp vegetable oil

4 cloves garlic, minced

1/3 cup (3 fl oz / 80 ml) hoisin sauce

1 tbsp fish sauce

1 tbsp sugar

1 tsp chile paste or hot bean paste

1/2 cup (4 fl oz / 125ml) chicken stock

1/4 cup (1 oz / 30g) chopped unsalted dry-roasted peanuts

Filling -

1/4 lb (125g) dried rice vermicelli, soaked in warm water for 15 minutes

2 cups (16 fl oz / 500ml) chicken stock

2 tsp fish sauce

1/4 tsp sugar

pinch of ground pepper

3/4 lb (375g) boneless pork loin, in one piece

12 large shrimp (prawns)

12 dried round rice papers, 8 inches (20cm) in diameter

12 large, soft red-leaf lettuce leaves, stiff ribs removed

1 carrot, peeled, finely julienned, and tossed with 1 tsp sugar

1 cup (4 oz / 125g) finely julienned jicama leaves from 1 small bunch fresh mint

12 fresh dill sprigs

12 fresh coriander (cilantro) sprigs

Method :

- To make the dipping sauce, in a small saucepan over medium heat, warm the oil. When it is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds. Add the hoisin sauce, fish sauce, sugar, and chile paste or hot bean paste, stir well and simmer for 15 seconds. Stir in the chicken stock; the mixture should have a thick, creamy consistency. Add the peanuts and let cool. Divide among small sauces.

- To make the filling, bring a large saucepan three-fourths full of water to a boil. Drain the rice noodles and add to the boiling water. Boil until just tender, about 2 minutes. Pour the noodles into a colander and rinse thoroughly with cold water. Drain well and set aside. Toss the noodles occasionally to keep them from sticking together.

- In a saucepan, bring the chicken stock to a boil over high heat. Add the fish sauce, sugar, pepper and pork and return to a boil. Reduce the heat to medium and boil gently until the pork is firm and no longer pink, about 20 minutes. Remove the pork from the stock and let cool. Cut into thin strips 3/4 inch (2 cm) wide by 2 inches (5 cm) long.

- Bring a saucepan three-fourths full of water to a boil. Add the shrimp and boil until they turn bright orange-pink, 1-2 minutes. Drain, let cool, then peel, devein, and cut in half lengthwise. Set aside.

- To make the spring rolls, lay 1 rice paper round on a flat surface. Lay another paper next to but not touching it. If space permits, lay out as many as 4 papers without touching. Using a pastry brush, generously brush the papers with warm water and leave them for 30 seconds or longer until they are softened and feel like wet tissue. While working on one, cover the others with a damp kitchen towel. Arrange 1 lettuce leaf on the lower third of the round. Put about 2 tbsp of the rice vermicelli, a few strips of pork, carrot, jicama, a few mint leaves, and 1 dill sprig on the lettuce. Fold the lower edge over the filling, half covering it and forming a log. Fold in the sides to enclose the ends. Put 2 pieces of shrimp with 1 coriander sprig across the log. Continue rolling the paper over the shrimp to seal the roll. Moisten the ends with water to seal the seam. Set the roll on a tray lined with plastic wrap. Cover with a damp kitchen towel. Repeat until all the rolls are done.

- Arrange the rolls, whole or cut into rounds, on a serving tray. Distribute the dipping sauces among the diners. To eat, dip the rolls into the sauce and eat out of hand.

Serves 6; Makes 12 rolls

Note - When making these marvelous spring rolls, don't skimp on the aromatic herbs. In Ho Chi Minh City, I tasted rather plain spring rolls with very little meat, but the abundant fresh herbs made up for the simplicity. The sauce, called nuoc leo, uses hoisin sauce, a popular Chinese condiment.

Side Dishes

Taken from 101 Cooking Recipes

Lasak Lamak Soup

Ingredients :
3 3 6 5 cm 1 tablespoon 1 teaspoon 115 g 2 tablespoons 700 g 675 ml 450 g 225 g 225 g 450 ml	dried red chilies, cored, seeded and chopped cloves garlic, crushed shallots, chopped piece fresh root ginger, chopped ground coriander ground turmeric rice vermicelli vegetable oil boneless, skinless chicken breast, cubed chicken stock raw, unpeeled medium prawns tofu, cut into 2.5 cm cubes bean sprouts coconut milk small bunch spring onions
Method : Soak chilies in 3 tablespoons hot water in a blender for 10 minutes. Add garlic, shallots, fresh root ginger, coriander and turmeric and grind to a paste. Soak noodles in hot water for 3-5 minutes, stirring occasionally. Drain. In a wok or saucepan over medium heat, heat oil. Stir in spice paste and cook, stirring, for 3-4 minutes. Add stock; simmer gently for 20-25 minutes. Add prawns and simmer for 3-4 minutes until they turn pink. Add tofu, bean sprouts, noodles and coconut milk. Stir and simmer for 5 minutes. Thickly slice spring onions on diagonal, including some green. Add half to pan and stir in. Serve garnished with remaining spring onions. Serves 6 A unique local noodle soup dish with ingredients such as coconut milk, seafood, bean sprout, cucumber and spices. Variations include Laksa Penang, Laksa Johor and Laksa Sarawak, each with its own distinct flavor and taste.

Taken from All Recipes

Nasi Lemak (Coconut Rice)

Recipe by: Suhara

This coconut rice dish is typically served at breakfast but depending on how heavy the side dishes are, can be a complete meal for lunch or dinner. The traditional accompaniments are sliced cucumbers, egg: either hard-boiled or small omelet slice, roasted dry peanuts, fried anchovies and a sambal. For a heavier meal it can be served with different curries, rendang and sambals

Ingredients

Serves: 4

1 cup jasmine rice

2 cups (500ml) coconut milk

2 pandan leaves

2 shallot

1 slice ginger

Salt to taste

Traditional accompaniments :

1 small cucumber, peeled and sliced

50g whole peanuts, dry roasted

2 eggs, beaten and fried

100g dried anchovies, fried crispy

Sambal Ikan Bilis

Preparation method

Prep: 10 mins |Cook: 20 mins

1.	Wash rice and drain.

2.	Slice the shallots and put in pot with the rice, add coconut milk, ginger slice, pandan leaves and add a pinch of salt. Mix and cook until the rice is done.

3.	To serve Nasi Lemak: Serve rice in the center of a plate and arrange the traditional accompaniments around the dish.

Dessert

From: Rasa Malaysia

Malaysian Banana Pancakes with Lemon Coconut CurdMakes approximately 7 pancakes

Ingredients:

For the lemon & coconut curd:
1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon)
2 tsp finely grated lemon zest (approximately the zest of 1 lemon)
1/3 cup (70g) sugar
3 egg yolks
1/4 cup (60g) unsalted butter, cubed
4 tbsp coconut milk

For the pancakes:

1 egg
30g (approx 1/8 cup) sugar
60g (approx 1/2 cup) self-raising flour
a pinch of salt
1/4 cup coconut milk (can be replaced with regular milk if unavailable)
2 large ripe bananas, mashed
Butter, for frying
Optional: vanilla ice cream to serve

Method:

1. Prepare the lemon and coconut curd first; place lemon juice, zest and sugar in a medium saucepan. Place on medium heat and stir until the sugar dissolves completely.
2. Whisk egg yolks in a medium heatproof bowl until frothy and then gradually add the hot lemon mixture, whisking continuously to combine. Strain the mixture through a fine mesh sieve.
3. Return to the heatproof bowl and place over a saucepan of simmering water. Cook, stirring continuously, until the mixture coats the back of a wooden spoon. Do not allow the mixture to boil.
4. Remove from the heat and add the butter cubes, one at a time, whisking until fully combined. Finally, add the coconut milk, whisk to combine and set aside to cool.
5. For the pancakes, whisk eggs and sugar until light and frothy in a large mixing bowl.
6. Sift flour and salt and fold into beaten eggs, along with the coconut milk. Add in mashed banana and mix until combined well.
7. Heat a small frying pan with a small pat of butter. Pour in two tablespoons of batter at a time, turning the pan so that the batter forms a thin layer (or you can spread it out with the back of a spoon as the mixture is quite thick). Cook until lightly browned on both sides. You can use a paper towel to dab off any extra grease on the pancakes. Stack pancakes on a plate to keep them warm while you are cooking the rest of the batter.

8. Serve pancakes warm with the lemon and coconut curd and (optionally) a scoop of vanilla ice cream. Pancakes can also be served with slices of fresh banana or lemon.

Colonial Christmas Themed Dinner

Entree

King's Arms Tavern Boneless Breast of Chicken and Virginia Ham

From The Williamsburg Cookbook

King's Arm Tavern Chicken:

Ingredients:

1/3 c. flour

1/3 c. finely crushed crackers

4 large chicken breasts-boned

Salt and Pepper to taste

2 T. butter

2 T. vegetable oil

4 thin slices Virginia Ham

Grape Sauce (recipe to follow)

1. Combine the flour and cracker crumbs, season the chicken breast with salt and pepper and roll them in the mixture.

2. Heat the butter and oil in a heavy skillet. Add the chicken breasts and saute until golden brown.

3. Place each chicken breast on a thin slice of Virginia Ham, coat with grape saucse and serve immediately.

Grape Sauce:

1 c. chicken stock or broth

1/2 c. orange juice

3/4 c. seedless grapes

1/4 raisins

1/4 tsp. suga

r1/8 tsp. cinnamon

1/8 tsp. nutmeg

1 T. cornstarch

Combine the first 7 ingredients and bring to a boil. Thicken the sauce with the cornstarch dissolved in a little cold water.

Appetizer

Virginia Ham Biscuits

From: The Colonial Williamsburg Tavern Cookbook, by John R. Gonzales

Make 40 regular or 70 cocktail biscuits

1 recipe Mrs. Booth’s Biscuit Mix (to follow)

Milk as needed, 3-4 tbsp. per c. of mix

Flour for kneading

Melted unsalted butter or milk for brushing

1 ¼ - 1 ½ lbs Virginia ham, very thinly sliced

Preheat the oven to 425°F. and grease 2 large baking sheets.

In a large bowl, place the biscuit mix. Using a fork, stir in enough milk to make a soft but not sticky dough, 3-4 tbsp per cup of mix. Knead on a lightly floured work surface until the dough is smooth and elastic.

Roll the dough out ¼ inch thick, then fold over so that the biscuits will open easily when baked. Cut with a 1 ½ - 2 inch biscuit cutter (or smaller for cocktail size) and place on the baking sheets. Brush the tops with melted butter or milk. Bake for 7-10 minutes, or until golden brown. Open the biscuits and place pieces of ham inside. Serve warm.

Mrs. Booth’s Biscuit Mix

From: The Colonial Williamsburg Tavern Cookbook, by John R. Gonzales

3 c. self-rising flour, plus more for kneading

1 ½ tsp. baking powder

1 tbsp. sugar

1 ½ tsp. salt

1 c. chilled vegetable shortening

Milk as needed, 3-4 tbsp. Per cup of mix

Melted unsalted butter or additional milk for glazing

In a large bowl, combine the flour, baking powder, sugar, and salt. Add the shortening and with your fingertips, 2 knives, or a pastry blender, cut in the dry ingredients until the mixture resembles the texture of coarse meal.

Preheat the oven to 450ºF. For six 2-inch biscuits, combine 1 cup of the mix with just enough milk to moisten, 3-4 tbsp. per cup of mix. Knead lightly on a floured work surface 5-6 times. Roll out the dough ½ inch thick for high biscuits, ¼ inch thick for thin, crusty biscuits. Cut with a biscuit cutter and arrange on a greased cookie sheet. Brush the tops with melted butter or milk. Space the dough close together for soft biscuits, 1 inch apart for crusty ones.

Bake for 7-10 minutes, or until golden brown.

Side Dish

POTATO STEW

The following concoction was discovered in the old files of the Gaspee Days Committee, and were apparently used by some Pawtuxet Village restaurants during Gaspee Days c1966-1972. Some selections were found in old hand-written cookbooks that had been families for over 200 years.

Pare and slice one quart of potatoes;

Put on two slices of salt pork; fry nice and brown,

Add one onion chopped fine,

And one tablespoon flour; stir well to prevent burning.

Add one quart boiling water and potatoes

Boil until soft then add one cup rich milk and one-half dozen large (may be stale) soda crackers.

One large spoonful butter may be added.

Dessert

Panettone Bread Pudding with Cinnamon Syrup

Recipe courtesy Giada De Laurentiis, 2007

Ingredients

Cinnamon Syrup:

1 cup water

1 cup (packed) dark brown sugar

2 tablespoons whipping cream

1/2 teaspoon ground cinnamon

Bread Pudding:

Butter

1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes

8 large eggs

1 1/2 cups whipping cream

2 1/2 cups whole milk

1 1/4 cups sugar

To make the syrup:

Directions

Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)

To make the bread pudding:

Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.

In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.

Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.

Beverages