Holiday Menus for 2006
Hanukkah
Hors d'Oeuvres
First Course
Main Course
- Holiday Beef Brisket with Onions
- Sautéed Turnips and Carrots with Rosemary-Ginger Honey
- Haricots Verts and Chestnuts with Date Vinaigrette
- Skillet-Roasted New Potatoes
Dessert
- Doughnuts in Cardamom Syrup
- Moroccan Citrus Fruit Salad
- Dark-Chocolate Bark with Walnuts and Dried Cherries
Kwanzaa
© Frances Janisch
Sides
- Green Beans in Cherry Tomato Sauce
- Roasted Sweet Potatoes with Caramelized Onions
- Warm Succotash Salad
- Smoky Black-Eyed Peas
- Jamaican Cornbread Fritters
Fish
Chicken
Dessert
Christmas
© Tina Rupp
Drinks
Starters
Mains
Sides
- Whisky-Glazed Parsnips and Carrots
- Potato and Celery Root Puree with Glazed Cranberries
- Swiss Chard Gratin with Toasted Bread Crumbs
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