Birthday Dinner - Review Due Monday, 5/15/17 - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Birthday Dinner - Review Due Monday, 5/15/17 (/showthread.php?tid=181148) |
Birthday Dinner - Review Due Monday, 5/15/17 - cjs - 04-30-2017 To all our old friends (and hopefully new friends) from Cuisine @ Home forum – we used to have a lot of fun with Birthday dinners and don’t you all think it’s time to bring the fun back into the C@H forum? The way this dinner works is – someone whose B’day is looming chooses a dinner menu – either the whole shebang (appetizer, entrée & dessert) or just an entrée for those who are trying to get ready for a Bikini summer. We choose recipes from Cuisine @ Home magazine, choose a date for us all to review the recipes (usually we give 2 weeks for everyone to have time to work it into the schedule) and on the review date (AND NOT A DAY EARLY!!), we all write up our review – good, bad, indifferent; changes we may have had to make; wine recommendation (if any). In other words, everything you have to say about the dinner. You don’t have to make the entire choice – maybe it’s a dessert you’d like to try, that’s great, also. Since my B’day is coming up in May, I’m choosing a menu from Issue #122 (Mar/Apr 2017) For those of you who do not have the magazine and want to join us, I’ll be glad to post the recipes you’re interested in. My Menu – Starter: Oranges & Strawberries with Honey Syrup (pg. 25) Entrée: Apricot Chicken and Asparagus Couscous (pg. 21) Dessert: Blueberry-Lemon Sauced Ice Cream (Cuisine for Two – Summer 2016) And, if you join us and have a good time, we hope you’ll join us on the forum where we talk all things food – and get ideas for the age old question – what to make for tonight’s dinner!! And, we have another B’day dinner coming up – Maryann’s Birthday is this month too and she always chooses fun menu. RE: Birthday Dinner - Review Due Monday, 5/15/17 - Mare749 - 05-01-2017 Great idea, Jean! Of course I will join in! And thanks for giving me more time to come up with the menu for my birthday dinner. For all you new people who have just joined the forum, please join in the fun! RE: Birthday Dinner - Review Due Monday, 5/15/17 - madmax - 05-01-2017 I'm in and so is Jim & Amber. Is or will someone post the recipes Pretty Please. RE: Birthday Dinner - Review Due Monday, 5/15/17 - cjs - 05-01-2017 Fantastic Trace!!!! I will post them a little later today with the Blueberry-Lemon Sauce recipe Oranges & Strawberries with honey syrup Makes 4 servings (6 cups) MINCE: Zest of 1 navel orange SUPRÊME: 6 navel oranges (2 cups) 1 lb. fresh strawberries, hulledand quartered (4 cups) WHISK: 3 Tbsp. honey 2 Tbsp. chopped fresh mint 1 Tbsp. sugar 1 Tbsp. fresh lemon juice Pinch of salt Mince zest of 1 orange; set aside. Suprême oranges by slicing off tops and bottoms, then slicing around the oranges to remove the peel and pith. Cut segments from between membranes over a bowl to catch the juice, then squeeze remaining juice from membranes and reserve. Combine orange segments and strawberries. Whisk together honey, mint, sugar, lemon juice, salt, reserved orange zest, and reserved orange juice; toss with oranges and strawberries. Per serving: 156 cal; 0g total fat (0g sat, 0g mono, 0g poly); 0mg chol; 1mg sodium; 41g carb (7g fiber, 33g total sugars); 2g protein; 1mg iron; 79mg calcium Apricot Chicken Issue #122, April 2017 Although perfect for weeknights, this quick meal is elegant enough for guests. Just double or triple the ingredients depending on how many you’re serving. Makes 2 servings FOR THE CHICKEN, HEAT: 2 tsp. olive oil 2 boneless, skinless chicken breasts (5–6 oz. each), seasoned with salt and black pepper FOR THE SAUCE, WHISK: 1/2 cup apricot preserves or jam 2 Tbsp. each Dijon mustard and honey Chopped fresh parsley Chopped roasted and salted pistachios Preheat oven to 425°. For the chicken, heat oil in a skillet over medium-high. Add chicken and sear until browned, 2 minutes per side; transfer to a baking sheet. Roast chicken until a thermometer inserted into the thickest part registers 165°, 5–6 minutes. For the sauce, whisk together preserves, Dijon, and honey. Add to same skillet, scraping up any brown bits, and cook over medium-low heat until thickened, 2–3 minutes. Return chicken to skillet, flipping to coat with sauce. Serve chicken with sauce; garnish with parsley and pistachios. Per serving: 484 cal; 9g total fat (2g sat); 100mg chol; 376mg sodium; 69g carb; 0g fiber; 33g protein C@H Notes:
RE: Birthday Dinner - Review Due Monday, 5/15/17 - labradors - 05-01-2017 I'm probably out of this one: it sounds a little too sweet for my mom's taste for chicken. RE: Birthday Dinner - Review Due Monday, 5/15/17 - Mare749 - 05-01-2017 I will be looking for something low/no sugar for my birthday menu, Labs. So, hopefully you will join in for mine. RE: Birthday Dinner - Review Due Monday, 5/15/17 - labradors - 05-01-2017 Thanks. I'll take a look when the time comes. RE: Birthday Dinner - Review Due Monday, 5/15/17 - cjs - 05-02-2017 Here's the last of the recipes for the Birthday dinner - Blueberry-Lemon Sauce C@H’s Cuisine Fast & Fresh Summer Meals for Two – Summer 2016 Lemon gives this sauce a nice touch of brightness, while cinnamon rounds it out so it’s not too tart. Makes 5 servings (1 1/4 cup) 1 1/2 cups fresh or frozen blueberries 1/3 cup sugar 3 T. water 2 tsp. fresh lemon juice 1 1/2 tsp. cornstarch 1/2 tsp. ground cinnamon Pinch of kosher salt 1 tsp. minced lemon zest Vanilla ice cream Heat berries, sugar, water, lemon juice, cornstarch, cinnamon, and salt in saucepan over medium-high to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens, about 5 min. Off heat, stir in zest. Serve sauce warm over ice cream. Refrigerate leftover sauce. NOTE: for the brightest flavor, be sure to stir the lemon zest into the sauce off heat, at the end of cooking. RE: Birthday Dinner - Review Due Monday, 5/15/17 - Gourmet_Mom - 05-02-2017 I'm going to try! Although, I may have to cheat on the couscous. We have tried it a couple of times, and we didn't like it. I think it was a mouth feel thing? It has been a while, so I may give it a shot. RE: Birthday Dinner - Review Due Monday, 5/15/17 - cjs - 05-02-2017 It's flexible.... |