Cooking Irish can also be found at PETIECHEF and Pinterest.
This is the menu I served for many years while living in our Delmar, NY home. Eli is a beef lover, Erin loves seafood, and I love both so this was the perfect marriage to satisfy us all. Seafood stuffed tenderloin of beef was the recipe a fellow English colleague, Rena Grebert, submitted for our SAI cookbook in 1981. As she described it: "Stupendous! Tremendous! Expensive!" When I look at the menu now, I cannot believe I had that much energy. I cooked for a week! The dessert room was the best! One year we went to a holiday party at Troy Savings Bank where Erin was their mortgage coordinator. They held the party in the bank. I remember eating hors d'oeuvres standing at the teller's station. The highlight of the party was the dessert room. It was filled with every type of dessert imaginable. Talk about a little kid in a candy store. And I don't even like sweets that much, but it was a beautiful sight. That was the inspiration for our dessert room. I made sure that most of the desserts I made did not have to be refrigerated. The kids loved to bring their friends over and feast. My son's girlfriend would bring her friends over too. It was fun. It became part of our Christmas tradition.
MENU: THE ABRY TRADITIONAL DELMAR CHRISTMAS DINNER
Appetizer: Irish Scallop Stuffed Shrimp, a variation of Millionaire Shrimp [Recipe courtesy of The Bubba Gump's Seafood Co. Cookbook® and found in Seafood and Fish Entreés Category]
Bread: Toasted Coconut [Recipe courtesy of Richard Gervais in Aunt Annie's Cook Book® 1st Ed., 1981 and found in Breads/Muffins/Scones Category]
Soup: French Onion Au Gratin [Recipe found in Soups/Chowders/Bisques/Stews Category]
Salad: Eve's Salad, the house salad, with choice of Homemade Roquefort, Ranch, or Italian Dressing [Recipe in Salads category]
Relish Trays: Assortment of hard and soft cheeses, marinated mushrooms, hot peppers, sour pickles, assorted olives, and raw veggies [I have a beautiful trisection relish servng dish into which I place a variety of cheeses, in another marianted mushrooms, and in the other pickels, peppers, olives, and raw vegetables. It always serves to keep the children at the table occupied while waiting for a course they like.]
Entreé: Seafood Stuffed Tenderloin [Recipe courtesy of Rena Grebert in Aunt Annie's Cook Book® 1st Ed. 1981. Recipe found in Beef and Seafood Entreés]
Potato: Twice Baked or Ruth's Chris® Potatoes Au Gratin [Recipes found in Vegetables Category]
Vegetables: Asparagus with Hollandaise Sauce and Cauliflower Au Gratin
Desserts: From Chez Abrí Dessert Menu
Black Forest Cheesecake, Iced Carrot Cake, Chocolate Cheesecake, Chocolate Decadence Cake, Mousse au Chocolate de luxe, Double Decker Peanut Butter Fudge, Fudge-filled Cashew Oatmeal Bars, Chocolate Crunch Bars, Assorted Holiday Cookies, Parfaits made with any of these liquers: Amaretto, Anisette, Blackberry, Creme d'Cacao, Creme de Menthe, Galliano, Irish Mist, Kahlua, Midori, Peppermint Schnapps, Raspberry, Sambuca, or Triple Sec, Assorted Candies from Krause's® Candy Store then in Albany, now in Colonie.
On Christmas Eve, I would make a bouillabaisse served with crunchy bread and then after opening the gifts, out came the hors d'oeuvres. I will post that Christmas Eve menu as well.
This is the menu I served for many years while living in our Delmar, NY home. Eli is a beef lover, Erin loves seafood, and I love both so this was the perfect marriage to satisfy us all. Seafood stuffed tenderloin of beef was the recipe a fellow English colleague, Rena Grebert, submitted for our SAI cookbook in 1981. As she described it: "Stupendous! Tremendous! Expensive!" When I look at the menu now, I cannot believe I had that much energy. I cooked for a week! The dessert room was the best! One year we went to a holiday party at Troy Savings Bank where Erin was their mortgage coordinator. They held the party in the bank. I remember eating hors d'oeuvres standing at the teller's station. The highlight of the party was the dessert room. It was filled with every type of dessert imaginable. Talk about a little kid in a candy store. And I don't even like sweets that much, but it was a beautiful sight. That was the inspiration for our dessert room. I made sure that most of the desserts I made did not have to be refrigerated. The kids loved to bring their friends over and feast. My son's girlfriend would bring her friends over too. It was fun. It became part of our Christmas tradition.
Dining Room Decorated for Christmas Dinner 2002
MENU: THE ABRY TRADITIONAL DELMAR CHRISTMAS DINNER
Appetizer: Irish Scallop Stuffed Shrimp, a variation of Millionaire Shrimp [Recipe courtesy of The Bubba Gump's Seafood Co. Cookbook® and found in Seafood and Fish Entreés Category]
Bread: Toasted Coconut [Recipe courtesy of Richard Gervais in Aunt Annie's Cook Book® 1st Ed., 1981 and found in Breads/Muffins/Scones Category]
Soup: French Onion Au Gratin [Recipe found in Soups/Chowders/Bisques/Stews Category]
Salad: Eve's Salad, the house salad, with choice of Homemade Roquefort, Ranch, or Italian Dressing [Recipe in Salads category]
Relish Trays: Assortment of hard and soft cheeses, marinated mushrooms, hot peppers, sour pickles, assorted olives, and raw veggies [I have a beautiful trisection relish servng dish into which I place a variety of cheeses, in another marianted mushrooms, and in the other pickels, peppers, olives, and raw vegetables. It always serves to keep the children at the table occupied while waiting for a course they like.]
Entreé: Seafood Stuffed Tenderloin [Recipe courtesy of Rena Grebert in Aunt Annie's Cook Book® 1st Ed. 1981. Recipe found in Beef and Seafood Entreés]
Potato: Twice Baked or Ruth's Chris® Potatoes Au Gratin [Recipes found in Vegetables Category]
Vegetables: Asparagus with Hollandaise Sauce and Cauliflower Au Gratin
Desserts: From Chez Abrí Dessert Menu
Black Forest Cheesecake, Iced Carrot Cake, Chocolate Cheesecake, Chocolate Decadence Cake, Mousse au Chocolate de luxe, Double Decker Peanut Butter Fudge, Fudge-filled Cashew Oatmeal Bars, Chocolate Crunch Bars, Assorted Holiday Cookies, Parfaits made with any of these liquers: Amaretto, Anisette, Blackberry, Creme d'Cacao, Creme de Menthe, Galliano, Irish Mist, Kahlua, Midori, Peppermint Schnapps, Raspberry, Sambuca, or Triple Sec, Assorted Candies from Krause's® Candy Store then in Albany, now in Colonie.
On Christmas Eve, I would make a bouillabaisse served with crunchy bread and then after opening the gifts, out came the hors d'oeuvres. I will post that Christmas Eve menu as well.
No comments:
Post a Comment