Archive for November, 2009

Bernstein December and Christmas menu

Bernstein December Menu

Chicken
Morrocan Lemon Chicken – Fresh chicken with garden vegetables is spiced up with cumin, lemon and cilantro. -1 protein, 1 vegetable

Chicken Chili – Chicken  with tomatoes, onions, celery and chili powder
1 protein, 1 vegetable

Pork
Pork Goulash - Pork with cabbage, tomatoes, paprika and caraway seed
1 protein, 1 vegetable, 1 tbsp FF sour cream

Pork Paprikash – Pork with onions, celery and sweet red and green peppers is simmered in a marjoram and dill sauce and finished with sour cream.
1 protein, 1 vegetable, 1 tbsp FF sour cream

Pork Picante  - Pork  in a sweet spicy sauce of apricot preserves and salsa served over cauliflied rice.
1 protein, 1 vegetable, 1 tbsp ED Smith apricot preserves, 1 tbsp salsa

Veal
Veal Marengo – Veal with tomatoes, mushrooms and onions
1 protein, 1 vegetable

Fish/Seafood
Curried Shrimp Ratatouille – Shrimp with onion, mushroom, tomato and zucchini
1 protein, 1 vegetable  (Vegetarians can substiute Tofu for Shrimp)

Bengal Style Fish – Fish  in an aromatic Bengal style sauce flavoured with tomatoes, onions, celery, ginger, garlic, coriander, cumin, and fenugreek and fat free sour cream.
1 protein, 1 vegetable,  1 tbsp. FF sour cream

Soups
Zucchini and Tomato with Basil
Cream of Broccoli

Prices
6 to 23 entrees, no delivery, $10 per meal, soups $5 each with minimum 6 meal purchase

24 entrees + 6 soups includes local delivery $250
48 entrees +12 soups includes local delivery $450

Christmas Dinner Special
Traditional mushroom/celery dressing stuffed in a turkey scallopini served with faux mashed potatoes (cauli), steamed vegetables and a spicy fruit chutney.
Spiced apple cheesecake - 1 protein, 1 ½ vegetable, 2 bread, 1 fruit
1 tbsp. FF sour cream, 1 tbsp FF cream cheese, 1 tsp Splenda
$20 added to any order of 24 entrees or more otherwise -  $25 (pick up only)

Fruitcake resumed!

Due to the untimely death of my computer I was not able to follow up with the rest of the fruitcake operation. Back to the class: Once the fruit has marinated for a day, I mixed up the batter for the cake, tossed the fruit with some of the flour mixture and then stirred it all together with the jam/pineapple mixture. I had to bring home some giant bowls from the restaurant.

I divided the mixture up into 23 foil containers and then baked them in a 350 oven with a pan of water on the floor of the oven. It took about 3 1/2 hours to cook all of these babies…my oven was really full.

Here they are after baking. Golden brown and ready to be wrapped in cheesecloth and then doused weekly in brandy.

Fruitcake preparations!

For anyone who likes fruitcake, you’ll swoon over homemade fruitcake. Since I have found a little down time this fall, thank you recession, I can dabble a bit with some recipe testing and get my holiday baking done.

Halloween is my alarm to start the fruitcake process. I’ve mixed my dates, currants, raisins (lexia & golden), cherries, almonds, citron peel and brandy. Next, I cook up canned pineapple with sugar, jam and the maraschino liquid. Tomorrow I’ll prepare the pans, make up the batter and get baking!