Fancy 3 course menu ideas??

Question

Hi there. Last time I had these people over we had cucumber and tomato salad with vinagrette for the starter. The main course was chateubriand with onion flavored potatos and mushroms. The dessert was warm brownies smothered with vanilla ice cream, strawberries and hot fudge.

I need an equally impressive 3 course menu for next time they come over (Friday). One with starter, main and dessert.

And no pork or shellfish, we are having a Jewish celebration. (Shabbat)

Bless you all for your help
David T

Answer 1

How about a nice baby greens salad with tomatoes, cukes and homemede croutons. Broccoli caserole made with broccoli on the bottom of a caserole dish, then mix container of sour cream and cream of chicken soup and spread over the broccoli and then use a boxed dressing the newest flavored one is good. Just use the butter and seasoning and mix into crumbs, not the water. Put this on the top of the caserole and bake on 300 until golden. The broccoli needs to be partially cooked or frozen and thawed before making. This can be made ahead of time an reheated in microwave or oven. It is better this way. Then serve a nice baked cornich hen...half a hen per person. Clean with salt water and put onion in the cavity with salt and pepper and olive oil rubbed over it and bake as directed on package. To make the hens even more tasty soak overnight in water with a cup of salt and a cup of sugar then drain and rinse before baking, it makes the hen or even chicken taste divine. Makes me hungry.
Or how about a nice spinach lasagna with fresh garlic and parsley and parmesan cheese toasted bread. Ummmm. Can I come over too? Dessert.... how about death by chocolate. Layer brownies with chocolate pudding and whipped cream, in nice glasses for individual servings or in a nice clear crystal bowl to show it off and serve until you are sick....too good to describe. Really. It is.

Answer 2

For a starter, fried calimari. It's delicous and simple. Make a dipping sauce, which can be set aside. Batter and fry calamari rings for just a few minutes. Fast, easy and delicious. Or you can do something than can just sit and be ready for serving, like soup. Maybe lobster bisque or clam chowder? For a main course, sticking with the seafood idea...maybe crab cakes with coleslaw or an arugula and goat cheese salad, hush puppies and rice pilaf. Or maybe bake honey mustard salmon with asparagus or artichoke, hush puppies and roasted red potatoes. For even simpler, maybe a simple pasta with sear scallops. I struggle with with desserts because I never eat them. Maybe a fruit sorbet or strawberry shortcake (simple, but fantastic!).

Answer 3

Appetizer: Spinach Salad with mandarin oranges, feta cheese,
roasted cashews and Catalina Dressing

Main Dish: Chicken Breasts stuffed with artichokes and goat
cheese
Wild rice pilaf

Dessert: Mocha creme brulee

Enjoy!

Answer 4

salad : tomato and mozzarela cheese
caesar salad with shrimp

maindish: roast chicken with garlic pilaf inside

dessert: caramel flan & banana walnut cheesecake

Answer 5

Hi,
May I suggest Salad with Macadamias and Goat Cheese for starter, Salmon with Thyme Sauce for main course, and Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Creme Fraiche for dessert...

Here are the recipes:

Salad with Macadamias and Goat Cheese

Cut each goat cheese log crosswise into 6 rounds. Place nuts in a shallow bowl. Press cheese rounds into nuts, turning to coat. Arrange cheese rounds on plate; reserve any remaining nuts. Cover cheese; chill.
Mound greens in large salad bowl. Arrange avocado wedges atop greens. Whisk 6 tablespoons live oil and vinegar in small bowl to blend. Season dressing to taste with salt and pepper.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add cheese rounds; sauté until just warmed through but still holding shape, about 1 minute per side. Arrange cheese rounds on top of salad. Drizzle dressing over; sprinkle with reserved macadamia nuts and serve.

Serves 4.


Salmon with Thyme Sauce (Salmone al Timo)

4-6 salmon fillets, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) freshly squeezed lemon juice
2 Tbs (30 ml) finely chopped fresh thyme leaves
2 Tbs (30 ml) finely chopped parsley

Season the salmon fillets generously with salt and pepper and
pan-fry, broil, or grill until the flesh is firm and opaque. Meanwhile,
combine the remaining ingredients in a small bowl and whisk
until emulsified. Spoon the sauce over the salmon and serve
immediately. Serves 4 to 6.

Side dish:
Linguine with Pesto and Tomatoes (Linguine al Pesto e Pomodori)

1/2 cup (125 ml) pesto Genovese (recipe below)
2-3 tomatoes, seeded and finely chopped
1 lb (450 g) linguine or other pasta shape, cooked
according to the package directions and drained

Combine the pesto, tomatoes, and 2 to 3 tablespoons (30-45 ml)
of the boiling pasta water in a large bowl. Add the cooked pasta
and toss to combine. Serves 4 to 6.

Pesto Genovese

2 cups (500 ml) fresh basil leaves
1/2 cup (125 ml) extra virgin olive oil
1/2 cup (125 ml) freshly grated Parmesan cheese
3 Tbs (45 ml) pine nuts (pignoli)
2 cloves garlic, peeled and crushed
1 tsp (5 ml) salt, or to taste

Combine all ingredients in and electric blender and process until
smooth, stopping the blender once or twice to scrape down the sides
of the jar. When serving with pasta, "loosen" the sauce with a little
bit of the boiling water from the pasta pot. Makes about 2 cups
(500 ml).



Drunken Raspberries and Vanilla Creme Fraiche

Crust
1 cup all purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
3 tablespoons cocoa nibs*

Caramel filling
1 cup sugar
1/4 cup water
1/4 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
1/2 vanilla bean, split lengthwise
1/4 teaspoon finely ground fleur de sel or fine sea salt

Chocolate ganache
1 cup heavy whipping cream
5 ounces high-quality bittersweet chocolate, chopped

For crust:
Position rack in center of oven; preheat to 375°F. Butter 9-inch tart pan with removable bottom. Blend flour, sugar, and salt in processor. Add 1/2 cup butter; process until mixture resembles coarse meal. Add egg yolks; process until moist clumps form. Add cocoa nibs; blend in using on/off turns. Press dough onto bottom and up sides of prepared pan. Bake until crust is golden brown, about 20 minutes. Cool in pan on rack while preparing caramel filling.

For caramel filling:
Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Remove from heat; add cream (mixture will bubble vigorously). Add butter and stir over low heat until caramel is completely smooth. Scrape in seeds from vanilla bean; stir in salt. Cool 10 minutes. Pour warm caramel into crust. Let stand at room temperature until completely cool, about 45 minutes.

For ganache:
Bring cream to simmer in small saucepan. Remove from heat; add chocolate. Whisk until smooth. Let stand until slightly cooled but still pourable, about 10 minutes. Pour ganache evenly over caramel filling. Refrigerate tart uncovered until chocolate is firm, about 2 hours. do ahead Can be made 2 days ahead. Cover and refrigerate.

Brush top of tart with gold dust, if desired. Cut tart into thin slices. Arrange 1 slice on each plate. Spoon berries and crème fraîche alongside.


Drunken Raspberries

2 1/2-pint containers fresh raspberries
3/4 cup raspberry liqueur

Combine raspberries and liqueur in small bowl. Let soak at room temperature at least 1 hour and up to 3 hours. do ahead Can be made 1 day ahead. Cover; chill.

Makes about 2 cups.


Vanilla Creme Fraiche

1 8-ounce container crème fraîche*
1/2 vanilla bean, split lengthwise

Spoon crème fraîche into small bowl; scrape in seeds from vanilla bean and stir to blend. Can be made 1 day ahead. Cover and refrigerate.

*Available at some supermarkets and specialty foods stores.

Makes about 1 cup.