MENU FOR THE WEEK OF DECEMBER 26, 2010

Christmas has come and gone and the year is going out with quite a howl.  Here in New York, we are under blizzard conditions with well over a foot of snow and gale winds.  As soon as they shovel us out, the snow blows right back.  Too much wind to make it a particularly pretty snow. And it has just about shut down this area.  We have all been advised to stay home – hundreds of cars stranded over night.  As I have said before, snow is a four letter word best viewed on a picture postcard sent to you by some well meaning but demented ski friend….

W are well, as expected.  The crab imperial is wonderful and could in fact be a main course. And of course, who wouldn’t love a standing rib.  The goose was fun – gamey and rich.   And of course we will do a goose stock.  Dori Greenspans Spaetzle was excellent – and easy in that it is a do ahead dish.  Completely forgot about the desert on Friday, so did the tart on Sat. instead.  It strikes me that this is a very easy way of doing a crème brulee for a group of people – as opposed to the individual ones that will take up a full shelf in the fridge.

Did restock the Christmas cookies.  Baked Martha Stewart’s fabulous chocolate pepper cookies, a spiced Madeleine, a lemon snap, thumb prints with Warner’s wonderful marmalades (here raspberry and lime) and those wonderful Nutella cookies – also stuffed with Warner’s raspberry jam.  It is such a pleasure to have these around for afternoon tea!

For New Years – Julia’s lobster sauté is one of the most elegant dishes in the world. And the braised lamb shoulder should be a real treat as well. Then we’ll have to return to the broiled fish and roasted chicken sort of menu for the benefit of both our waistline and our wallets…. And start the count down till spring.

The big freezer.

Sun. AM              Bean Soup

Sun. PM               Cheese and Sausage Platter

Spaghetti with Shrimp, Tomatoes and Olives FW 2002 131

                             Tossed Salad

Mon. PM              Roast Goose with Sausage/ Prune Stuffing

                             Spaetzle with Mushrooms

                             Corn Pudding

Tues. AM             Ham and Cheese Panini

    Scrapple and scrambled eggs

Tues. PM              Key West Pork Chops CCI

                             (Pork Chops Braised on a Bed of Rice Topped with a Slice of

                               Onion a Slice of Lime and a Dab of Chili Sauce

                             Tossed Salad

Weds.         AM            Bean Soup

Weds. PM            Mustard Batards AMFT

                             Gumbo with Chicken Sausage & Shrimp served with Fluffy Rice GM 1/84

                             Braised Brisket with Mushrooms and Dried Cranberries

                             Potato Pancakes OHCB

                             Patricia Wells’ Celery au Gratin AHIP

                             Jasper White’s Indian Pudding with Vanilla Bean Ice CreamJWCFNE

Thurs. AM            Ham and Cheese Panini

Thurs . PM           Alfred Portale’s Salmon with Red Wine and Balsamic Vinegar APSP 158

Veal Piccata

                             Steamed Rice

                             Sautéed Green Beans

Fri. AM                Gumbo Revisited

(He knows what is coming)

Fri. PM                 Shrimp Pancakes Tapas

                             Julia Child’s Lobster Sauté with Cream and Madeira

                                Served over Puff Pastry ShellsWTC

                             Arugula Salad

Sat. PM                Syrah Braised Lamb Shoulder with Black Olives, Dried

                                Cherries and Endive Food Net

                             Emeril’s Creamy Polenta with Mascarpone FTF

                             Braised Red Cabbage

Sun. AM              Fresh Waffles with Blueberry Syrup

                             Hazelnut Coffee

Sun. PM               Braised Chicken Thighs  FSBF 160

                             Squash Gnocchi f/i

                             Baby Peas