an easy feast little gem and beet salad, slow roasted lamb over potato fritters, vanilla ice cream with pistachios
a mid winter menu that is easy to prepare and tastes amazing, the only things this menu asks of you is a long cooking time. But you do not have to fuss- the lamb goes in the oven and roasts for 4 hours to become tender and juicy.
For the starter, you can roast your own beets or use ready made which are just a good in this winter salad. And if making the menu in the summer or early fall think about using tomatoes as a substitute for the beets.
Ice cream is all a winner for dessert– make it, buy it, love it- I sprinkle with crushed pistachios but use whatever suits your fancy- fresh summer berries, almonds or crush up your favorite chocolate bar.
Salads are a good start to any meal, especially if you are serving a main course that is heavier in texture and flavor, such as a stew, beef or even pasta. Beets can be messy to roast yourself though the flavor is more rich and nutty than pickled or ready-made. However, to avoid staining your…
Slow roasting lamb allows all the garlic and rosemary to work magic, plus the acidity of the malt vinegar and the sweetness of the brown sugar adds the perfect balance of flavors. It is hard to get this recipe wrong and the results are amazing.
Potatoes are the common side for many recipes. These potato fritters absorb all the lovely juices of your meat or fish, adding more flavor and a bit of crunch. They can be made an hour or two ahead of serving, just keep them in a warm oven.
Green beans are my go-to vegetable – easy to cook, work with a large variety of main courses, most people enjoy them – and you can add lots of different ingredients for more interesting flavors, textures and color. I prefer the thinner green beans, often called haricot vert. This is a basic recipe to start…
A complement to so many dishes, I continually use this recipe for both meat and fish dishes. It is super simple to make and adds a kick of flavor to any dish. You can adjust the amount of fresh horseradish to your liking, and of course you can always buy store bought sauce to make…
For this recipe you need an ice cream maker and must follow the directions for how to use the machine. I love making ice cream. There is something so satisfying in slowly cooking milk, vanilla and eggs over low heat and then turning it into a smooth, creamy, luscious cold dessert. A friend of mine…
The day before
Make vanilla ice cream
Roast the beets (unless using store bought)
Five hours before
Begin to slow roast the lamb, when finished change oven to warm (170F) for lamb to remain warm
Three hours before
Make the zucchini potato fritters
Clean lettuces, make salad dressing
Mash up the fresh pistachios
Set table- remember napkins, salt and pepper
Organize serving bowls, dishes and serving utensils in kitchen
Put water in a pitcher with lemon or cucumber or nothing and refrigerate
Take out dessert bowls, plates and spoons
One hour before
Place potato fritters in oven to begin to warm
Put on music, open wine, set out glasses for drinks before dinner, and any nibbles/appetizers
15 minutes before guests at table
Prepare the salad, season and toss, put on plates
Light candles and put out water
When guest arrive, serve a light pinot noir or some champagne with a selection of nuts and seasoned crackers.