Recipes for Fall-Holiday Menu

Wild Mushroom-Brie Bruschetta, Serves 4 persons



2 lbs. Wild Mushrooms, well washed and Sliced

2 T. Olive Oil

2T. Butter

Juice of 1 Lemon

3 Cloves Garlic Sliced

¼ cup Dry Sherry

2 T. Italian Parsley, Chopped

½ lb of imported Brie sliced into ribbons

1 baggette of crusty French bread

Salt and fresh ground  Black Pepper to taste


in a large skillet over medium flame, gently sauté the garlic with the butter and olive oil until softened but not brown, add the mushrooms and continue cooking until the mushrooms are beginning to soften. Then add the sherry, Lemon and chopped parsley turn flame to high ad cook until the sauce thickens slightly, season to taste with salt and pepper, tip contents of pan onto serving platter lay slices of brie and French bread next to the mushrooms. Serve warm or room temperature.


Seared Sea Scallops with Pumpkin Risotto and Ginger Butter Sauce serves 4 as entree


For the Pumpkin risotto;

1 Medium Onion diced

1 cup Zucchini Diced

1 Cup Pumpkin Meat Diced

1 T. fresh sage leaves Julienned

2 T. Olive Oil

8 cups Chicken Stock Simmering

2 Cups Arborio Rice

½ cup White wine

1 T. Butter

¾ cup Parmesan Cheese Grated

Salt and Pepper to taste


In a medium skillet over medium flame sauté the pumpkin, onion and Zucchini with the olive Oil until tender about 10 minutes, set aside. In a 1 gallon heavy sauce pan over medium-high heat dry roast the rice until slightly browned and aromatic about 7 minutes, add the white wine, then add the chicken Stock ½ cup at a time as the stock is absorbed stirring all the while until all the stock is absorbed. Then add the sautéed Pumpkin mixture, grated Parmesan and the Butter. Cover keep warm while the scallops finish cooking.


For the Scallops and Ginger Butter:


16 Large dry pack scallops, rinsed and patted dry

2 T. Peanut Oil

Salt and Pepper to taste


1 cup dry white wine

2 t. chopped fresh ginger

1 T. sherry vinegar

4 T. room temp Butter

4 T, chopped Italian Parsley


in a Large Non-stick heavy skillet over medium-high heat add 1 T. peanut oil when shimmering add half of the scallops leaving in place until well browned then turn browning on the other side, cook the rest of the scallops working in batches when all the Scallops are finished browning wipe the excess oil from the pan, turn to high heat, add the white wine, sherry vinegar and ginger reducing to about ¼ cup, turn off the heat add the butter stir until incorporated, season to taste with salt and pepper.


To serve the dish:

Add a cup or so of the warm risotto to the center of 4 warmed plates, surround with 4 scallops spoon the sauce over the scallops, garnish with chopped parsley.



Brussel Sprouts braised with Garlic and Parmesan:


3 lbs. Brussel Sprouts, trimmed and Cut in half

½ stick butter

¼ cup olive oil

12 cloves garlic sliced

2 cups Chicken Broth

1 ½ cups Parmesan Cheese Grated

Salt and Pepper to taste


In a large sauce pan over medium flame soften the garlic with the Olive oil and butter for 3-4 minutes, add the Brussel Sprouts and the Chicken Stock cover and allow to cook Stirring occasionally until Sprouts are tender about 10 minutes, stir in the Parmesan cheese and season with Salt and Pepper to taste, serve.









Honey-Mustard Glazed Ham:


1 10-14 lb bone in shank ham

½ cup brown sugar

¼ cup Dijon Mustard

2 T. honey


Pre-heat oven to 325 degrees. Add the ham and bake until the internal temperature reaches 170 degrees, or 1 hour for the first 10 lbs. And 8 minutes per pound over 10 lbs. Mix the ingredients for the glaze, set aside. 45 minutes before the ham is to be finished cooking remove it from the oven, using a sharp knife score the top half of the ham making 1/8 inch cuts 1 inch apart in a cross-hatch pattern, poke a whole clove into each diamond created by the scoring, then brush liberally with the mustard glaze then place ham back into the oven for the rest of the cooking time. Remove from the oven serve warm or room temperature.


Lemon-Herb Roast Chicken


2 t. fresh Rosemary chopped

2 t. chives chopped

1 t. lemon zest

3 cloves Garlic, Chopped

½ t. red pepper Flakes

½ t. Salt

1- 4to 7 lb. Roasting Hen

2 T. butter melted


in a small mixing bowl mix together the first 6 ingredients. Rinse and pat dry the roasting hen. using your fingers, carefully separate the skin from the Hen and push the herb mixture under the breast and thigh skin. Brush the bird all over with melted butter and sprinkle with salt. Roast in a pre-heated 400 degree oven until the internal temperature in the thickest part of the bird  reaches 165 to 170 degrees, or 1 hour for the first 4 lbs. And 8 minutes for each additional pound.


Roasted Prime Rib with Horseradish-Mustard Crust


1 4.5- 9 pound ribeye roast

½ cup prepared Horseradish

½ cup Dijon Mustard

½ cup coarsely ground Black Pepper

1 cup ruby port

1 cup beef broth


pre-heat oven to 400 degrees. In a small mixing bowl mix the horseradish and Dijon mustard together. Sprinkle the ribeye roast with salt, rub all over with mustard mixture then roll the roast in the black pepper, place on a roasting rack in the center of the oven and roast until an internal temperature of 125 degrees for medium rare, about 1 hour. Remove the roast to a platter, cover loosely with foil while allowing the roast to rest for 15 minutes and you make the Au Jus. Deglaze the roasting pan with the port wine allowing the alcohol to burn off, add the beef broth, reduce to about 1 cup, serve with the roast.


Sweet and white Potato Gratin


6 cups heavy cream

6 cloves Garlic, peeled

6 whole fresh Sage leaves

salt and pepper to taste

6 small sweet potatoes or yams, peeled and sliced a ¼ inch thick

6 medium russet potatoes, peeled and sliced a ¼ inch thick


to a medium sized sauce pan over medium heat add the cream, garlic, sage leaves and season with salt and pepper, bring just to a boil. Meanwhile pre-heat an oven to 375 degrees, layer the potato sliced in a casserole alternating sweet and white until casserole is full. Pour the hot cream over and place in the oven, bake until the cream is thickened and potatoes are tender, about 1 hour, serve hot.





Waldorf Salad


1 cup Diced Celery

1 cup Diced Apples

½ Cup toasted Walnuts

½ cup seedless Grapes, halved


for the dressing;

½ cup Mayonaise

½ cup heavy cream, Whip until thickened

2 T. honey

Combine all the ingredients for the dressing, then fold in all the other ingredients, serve chilled.


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