http://www2.ljworld.com/news/2010/jan/18/bierocks-old-world-culinary-icons-live-kansas/
Bierock
http://jimlerner.com/recipes/
TIKKA MASALA
A rich, tangy sauce from Rajasthan in northern India. Tikka
Masala with chicken is the most popular Indian restaurant dish in the UK. Its
full flavor comes from a balanced blend of aromatic spices, including cilantro
and lemon. The characteristic yellow color arises from the use of turmeric
http://www.worldfood.com/indian/cooking_sauces_products.asp?prod=tikka_masala
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Wines & Spirits
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The traditional Swedish smörgåsbord consists of both hot and cold dishes. It's
served buffet-style and diners go around the table themselves picking the dishes
they want. Bread, butter and cheese are always part of the
smörgåsbord as well as eggs and different types of cold fish dishes
which are generally various forms of pickled herring, smoked salmon and eel.
There are often omelettes, gratins, sausages, meatballs
and pates among the hot dishes.
There is an art to eating a smörgåsbord. The dishes are meant to
be eaten in a certain order on clean plates for every serving
and it's easy to spot the non-Swede by the way they load
everything on to a single plate.
- Begin with the various herring dishes, egg dished with
anchovies and shrimps plus salmon dishes (smoked salmon or
grav lax which is a raw, marinated salmon). Those dishes are
served with boiled potatoes and dill. The matjesill herring
is also served together with sour cream and chives. Together
with this first course you also take some Swedish crisp
bread and cheese. To this you drink Swedish Aquavit and
beer.
- Next plate will be filled with cold cuts such as various
sausages, ham and different pates.
- Now is the time for the warm dishes such as meat balls
with lingon berries, roast beef and spare ribs. At Christmas
time of course the HAM is the main course.
state dinners were served a la Russe - in the Russian style of bringing
prepared plates and bowls from a separate serving area. No food or serving
dishes appeared on the table to detract from the elaborate centerpieces,
candlesticks, etc
STATE DINNER MENU
OCTOBER 29, 1997
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Chilled Lobster with Corn Leek Relish
Marinated Butternut Squash
LobsterTarragon Sauce
Pepper Crusted Oregon Beef
Yukon Gold Whipped Potatoes
Roasted Root Vegetables
Shallot Marmalade
Pinot Noir and Chanterelle Sauce
Salad of Mache, Endive and Arugula
Tomato Asiago Custard
Balsamic and Chive Dressing
Orange Blossom Surprise
Pomegrante Sauce
Mandarin Tea Tartlet
Chocolate Tea Candy
Crystallized Ginger
Wines:
Cuvaison "Carneros" Chardonnay 1995 (California)
Ponzi "25th Anniversary" Pinot Noir 1995
(Oregon) Iron Horse Blanc de Blanc L.D. 1991 (California)
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STATE DINNER MENU
January 11, 1999 |
MENU
Lemon Herb Roasted Chicken
Grilled Vegetable Risotto
Tomato Basil Broth
Seared Striped Bass
Cassoulet of Jonah Crab, Corn and Fava Beans
Sauteed Morels and Sweet Potato
Salad of Winter Greens, Endive and Spinach
Bleu Cheese Fritter
Sherry and Pancetta Dressing
DESSERT
Frozen Dulce de Leche
Baked Pineapple
Caramel Walnuts
Coconut Snowballs
WINES
Sanford Chardonnay "Estate" 1996
Beaux Freres Pinot Noir 1995
Mumm Cuvee Napa "DVX" 1993
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