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Beth's Easy Christmas Dinner Menu 2020
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A delicious, easy, and affordable Christmas Menu for 6! I'll show you how to make the full menu and even give you my "Game Plan" for managing the prep!
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THE MENU
00:29 Goat Cheese Log with Sundried Tomatoes
01:45 Salmon Mousse on Cucumber Coins
03:34 Bouchee a la Reine with Tomatoes Provencal and Roasted Asparagus
10:23 Egg Nog and Hazelnut Crunch Ice Creams with Star Cookies
14:10 The Game Plan
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LOBSTER BOUCHEE A LA REINE
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THE RECIPES FOR MY CHRISTMAS MENU
SALMON MOUSSE ON CUCUMBER COINS:
MAIN COURSE (BOUCHEE A LA REINE WITH PROVENCAL TOMATOES AND ASPARAGUS)
GOAT CHEESE LOG WITH SUNDRIED TOMATOES
Serves 6
INGREDIENTS:
1 large goat cheese log
¼ cup sundried tomatoes in oil, sliced
1 tbsp Thyme, roughly chopped
2 ciabatta rolls, sliced
1 tbsp olive oil
METHOD:
Brush olive oil on both sides of the ciabatta bread. Place on a sheet pan and broil for 2-3 minutes until golden brown. Set aside.
Place goat cheese log on a plate, pour sundried tomatoes over top to drizzle down. Add thyme on top serve with ciabatta toasts
CHEATER ICE CREAMS AND STAR COOKIES
Serves 6
EGG NOG ICE CREAM
INGREDIENTS
1.5 QT French Vanilla Ice Cream
1 ½ tsp Rum Extract
¾ tsp Nutmeg
CHOCOLATE HAZELNUT CRUNCH
1.5 Qt Chocolate Ice Cream
1 cup Chopped Milk Chocolate Hazelnut Candy Bar
1 Cup Chopped Toblerone Candy Bar
A garnish of Chocolate Curls
METHOD:
Place soften ice cream and ingredients in a bowl, combine gently with a spoon or an electric mixer. Don't overmix or ice cream will liquify. Better to keep some of its volume. Transfer back into the container and freeze for 24-hours.
SUGAR COOKIE RECIPE:
MUSIC CREDITS:
_____________________________________________________________________________________________
THE MENU
00:29 Goat Cheese Log with Sundried Tomatoes
01:45 Salmon Mousse on Cucumber Coins
03:34 Bouchee a la Reine with Tomatoes Provencal and Roasted Asparagus
10:23 Egg Nog and Hazelnut Crunch Ice Creams with Star Cookies
14:10 The Game Plan
________________________________________________________________________________________________
LOBSTER BOUCHEE A LA REINE
_______________________________________________________________________________________________
THE RECIPES FOR MY CHRISTMAS MENU
SALMON MOUSSE ON CUCUMBER COINS:
MAIN COURSE (BOUCHEE A LA REINE WITH PROVENCAL TOMATOES AND ASPARAGUS)
GOAT CHEESE LOG WITH SUNDRIED TOMATOES
Serves 6
INGREDIENTS:
1 large goat cheese log
¼ cup sundried tomatoes in oil, sliced
1 tbsp Thyme, roughly chopped
2 ciabatta rolls, sliced
1 tbsp olive oil
METHOD:
Brush olive oil on both sides of the ciabatta bread. Place on a sheet pan and broil for 2-3 minutes until golden brown. Set aside.
Place goat cheese log on a plate, pour sundried tomatoes over top to drizzle down. Add thyme on top serve with ciabatta toasts
CHEATER ICE CREAMS AND STAR COOKIES
Serves 6
EGG NOG ICE CREAM
INGREDIENTS
1.5 QT French Vanilla Ice Cream
1 ½ tsp Rum Extract
¾ tsp Nutmeg
CHOCOLATE HAZELNUT CRUNCH
1.5 Qt Chocolate Ice Cream
1 cup Chopped Milk Chocolate Hazelnut Candy Bar
1 Cup Chopped Toblerone Candy Bar
A garnish of Chocolate Curls
METHOD:
Place soften ice cream and ingredients in a bowl, combine gently with a spoon or an electric mixer. Don't overmix or ice cream will liquify. Better to keep some of its volume. Transfer back into the container and freeze for 24-hours.
SUGAR COOKIE RECIPE:
MUSIC CREDITS:
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