| January 2004 | Recipes |
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Recipes
Starters & Soups
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Celery Root–Potato Pancakes with Green Apple Sour Cream |
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Chickpea Blinis with Pineapple Relish |
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Pan-Fried Potato Samosas |
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Spicy Orange Shrimp Seviche |
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Winter Borscht with Brisket |
Brunch
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Caviar and Potato Salad Tartlets |
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Orange-Rosemary Scones |
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Shirred Eggs with Mushrooms and Swiss Chard |
Vegetables & Salads
Grains, Pasta & Rice
Meat & Poultry
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Beef Stew with Belgian-Style Pale Ale |
| Lemon Confit Chicken with Calamata Olives | |
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Spiced Turkey Tagine with Prunes |
Fish & Shellfish
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Lobster with Pinot Noir Sauce, Salsify Puree and Frizzled Leeks |
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Salt-Baked Sea Bass with Warm Tomato Vinaigrette |
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Shrimp and Chicken Summer Rolls |
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Steamed Ginger Salmon with Stir-Fried Bok Choy |
Desserts
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Apricot and Almond Soufflés |
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Blood Orange and Chocolate Trifle |
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Chocolate-Pecan Brownie Cake with Glossy Chocolate Glaze |
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Cinnamon-Ginger Cookies |
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Citrus Chiffon Cake |
Drinks
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Gingery Soymilk Chai |
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Iced Pomegranate-Fennel Green Tea |
Condiments
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Pineapple-Mint Relish |
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Tamarind-Date Dipping Sauce |
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