Graduation menu & tips (ew)

Yield: 1 Menu

Measure Ingredient
\N \N Mango Splash
\N \N Rolled Stuffed Turkey Breast & Creamy Basil Sauce
\N \N Fennel a la grecque
\N \N Couscous With Currants
\N \N Roasted Asparagus
\N \N Salad of Mixed Greens
\N \N Crusty Rolls
\N \N Lemon Tartlets
\N \N Basket of Strawberries

MENU

Advanced Preparations -

Mango Splash: Make the mango puree up to 8 hours ahead and refrigerate

Rolled Stuffed Turkey Breast & Creamy Basil Sauce: The turkey breast should be made 1 to 2 days before serving to allow time for chilling.

Make sauce up to 2 days ahead and refrigerate.

Fennel a la grecque: Prepare up to 2 days ahead and refrigerate.

Roasted Asparagus: Roast the asparagus up to 2 hours ahead.

Salad of Mixed Greens: Make the vinaigrette up to 1 day ahead and refrigerate.

Crusty Rolls: Make the rolls up to 3 months ahead and freeze.

Lemon Tartlets: Make the pastry shells up to 1 month ahead and freeze. Make the lemon curd up to 2 days ahead and refrigerate.

Recipes to follow if my fingers don't give out <G>. Chardonnays would be good with this meal.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399

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