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Open House Menus

Writing Workshop Open House - Astrid Bear
Annual 2001 Advent Open House - Doug Essinger-Hileman
Annual 2002 Advent Open House - Doug Essinger-Hileman
Menu for East Coast Gathering - Doug Essinger-Hileman
Late Sunday Afternoon Lunch - Roberta Lovatelli
Menu for East Coast Gathering - Philip Sellew
The Regency Banquet - 18 January 1817

Writing Workshop Open House - Astrid Bear
Nibbles in the afternoon (the party starts at 3pm): veggies, good cheese, tapenade, hummus, chips and salsa, bread.
Dinner served at 6: Roast chickens from Costco, peeled off the bones, served with Mole Sauce, tortillas, beans, salsa, guacamole. (That's Mole with an accent over the "E", not made from little carnivores from the garden, but broth, seeds, many. many spices and chocolate. I'll post the recipe later.)
Churlish person that I am, I ask the guests (students and staff of the workshops, plus assorted friends; about 40 all together) to bring a side dish or dessert. So there is an eclectic assortment of salads, and a vast selection of pies, cakes, cookies, etc., etc.

Annual 2001 Advent Open House - Doug Essinger-Hileman
In years past -- our first Open House was held in 1982, and has been held every year except one since then -- we have held the Open House during Advent, in preparation for Christmas. This is one of my favorite times because it combines good food, good friends and good fellowship.
As you might guess, after 18 years, we have perfected a menu which provides good eating with the minimum of preparation on the day of the Open House.
Our meat course includes ham (usually a smoked and aged Virginia ham that we charcoal grill with a port glaze, though this year, since we were given a spiral-cut ham of the modern variety -- really, chemically cured -- we are using that), three types of loaf-type paté (on the order of fancy meat loafs), and usually, chicken galantine (though this year, we are substituting charcoal-grilled, herb-rubbed turkey breast to honor the needs of one of Sandy's parishioners, who requires a low-salt diet (the chicken galantine is stuffed with one of the patés, made on a base of sausage meat, which is definitely not low-salt!). All of these are prepared ahead, sliced and arranged on plates which are stored in the refrigerator. No preparation is required on the day of the Open House, and replenishing the table is a simple matter.
The meat course is complemented by a variety of cheese, three types of homemade bread, mustard, mayonnaise, a variety of relishes, and usually two spreadable patés -- mushroom and home-smoked trout, though this year, we have to forego the smoked trout paté since the fishmonger stopped carrying fresh trout during the winter.
The vegetable course includes carrots, celery, broccoli, cauliflower and sweet bell peppers, all prepared as finger food and accompanied by three types of dip (caramelized onion and roasted garlic; buttermilk ranch; and blue cheese).
The sweet course features three types of sweet breads my wife makes: double chocolate, cranberry pound loaf, and banana. Originally, we offered cookies, but as the attendance grew, baking cookies for that many became impossible. Softened cream cheese is served alongside these breads.
Beverages include coffee, tea, Golden Wassail (yes, a leftover from our Advent menu, but chosen because it is golden, one of the three colors of Carnival and Mardi Gras) and a grape-tangerine punch.
As the whole of this fellowship knows, the joys of fellowship are increased when we share good food. My joy is further increased by the opportunity to indulge in one of my favorite hobbies -- cooking. Beginning Thursday night, my wife and I, and occasionally the kids, have been working side by side in the kitchen. We often have a glass in hand. Yesterday afternoon it was filled with the remains of the port -- a Sandeman tawny -- in which we marinated the chicken livers that became the middle layer of a basic paté. Earlier today, it was filled with Justino's Rainwater Madeira, some of which was used to marinate the rabbit, pork shoulder and chicken livers which will form the heart of our Paté Maison.
This madeira is new to me, recommended by Walter Staib, head chef at City Tavern. In the City Tavern Cookbook, Staib writes, "Madeira ranges in flavor from dry, pale, and crisp, to full-bodied and very fruity. For cooking purposes, I prefer Rainwater Madeira, a soft, medium-dry Verhelho-style Madeira that has undergone a clarifying process to create a more golden color. According to legend, when shipments of Madeira were put out on the island's beaches for pick-up by boats, rain was absorbed through the barrels, diluting the alcohol and reducing its potency, hence the name." While I cannot attest to the qualities of this Madeira in cooking since this is the first time I have used it and I haven't yet tasted the Paté Maison, I can attest that it is quite pleasant to drink!

Annual 2002 Advent Open House - Doug Essinger-Hileman
On Sunday we host our annual Open House. About 20 years ago, this started out as a Advent Open House -- with about 25 or 30 people attending. Last year we moved it to be a Carnival Open House, to ease the crowding of December's schedule. Depending on the weather and the inkling of the folk, we host between 65 and 100 people.
While the fellowship is exquisite, the joy of preparing the menu brings the deepest satisfaction to me. That menu will include Gallantine of Chicken, Hardwood Roasted Ham crusted with Port Wine Glaze, Herb Pate, Smoked Trout Spread, trays of veggies and fruits, three types of sweet breads: Chocolate, Banana and Cranberry, and assorted drinks, including fresh roast coffee, iced tea and two different punches.

Menu for East Coast Gathering - Doug Essinger-Hileman
Roasted Pumpkin Soup
Crab Timbales
Cranberry-Cherry Crumble
Though this menu is very simple, I can tell you that the results are heavenly!

Late Sunday Afternoon Lunch - Roberta Lovatelli
Here it is for those who would like a late lunch on a Sunday afternoon, followed by long nap on hammock outside where the breeze sways you slowly.
Roasted and Glazed Loin of Pork
Now for the Sausages
Bananas With Rum
Onions in Hot Sauce
Oranges, as the feijoada is served with MUCH hot sauce. Please peel and cut thinly roundwise several oranges -- taking out the peeps -- and serve to eat with the feijoada.
Dessert - Batida de Maracuja (But I don't think any of you would be ready for desert after this one!!!!)
Now for the Vodka Caipirinha

Menu for the East Coast Gathering - Philip Sellew
The menu cooked up by my wife Kathleen was as follows (inspired by the L&SD recipes in part, but lines drawn against the suet, and noted lack of veggies):
Isis Sherry
Cold collation: gherkins, anchovies, pickled beets, hard boiled eggs
Starters: barley soup
Roast pork tenderloin from the grill
Armenian rice pilaf with mushrooms
Carrots with herb butter
Australian claret (Leasingham Shiraz '96)
Pudding: Gooseberry fool, shortbread
Afters: Port, Stilton cheese, fruit, nuts

The Regency Banquet - 18 January 1817
The Royal Pavilion, Brighton
On 18 January 1817 the Brighton Pavilion was the venue for one of the most opulent and extravagant banquets ever held in Britain. Staged by the prince regent for the state visit of Grand Duke Nicholas of Russia, this legendary feast featured over 120 separate dishes prepared by the greatest chef of the day, the father of modern haute cuisine , Antonin Carême.
Carême's life was itself an extraordinary story. Beginning as a humble kitchen boy, he became cook for the greatest men of his day, including Napoleon, Tsar Alexander, Prince Talleyrand and the Rothschilds.
For a brief but significant period, Carême, lured by a fabulous annual salary, worked at the prince regent's glittering court. He went on to further fame and fortune as the first mass-published chef - this period in Brighton and the feast of 1817 is recorded in detail in one of his many bestselling cookery books.

Dinner served in the Brighton Pavilion to HRH the Prince Regent and Grand Duke Nicholas of Russia 18 January 1817
8 Soupes
Les profitralles de volaille à la moderne
Le potage santè au consommé
Le potage de mouton à l'anglaise
Le potage de riz à la Crèzy
Le potage de pigeons à la marinière
Le potage de karick à l'indienne
Le potage à la d'Orlèans
Le potage de celeri consommé de volaille

8 Relevés De Poisson
Les perches à la Hollandaise
La truite saumonée à la Génoise
Le cabillaud à la crème
Le brocket à l'Espagnol garni de laitance
Les soles au gratin et aux truffes
Le turbot, sauce aux crevettes
Les merlans frits à l'Anglaise
Le hure d'esturgeon au vin de Champagne

15 Assiettes Volants á Servir Aprés Les Poissons
De petits vol-au-vents à la Reine
De petit pâtès de mauviettes
De croquettes à la royale
De canetons à la Luxembourg
De filets de poisons à l'Orly

8 Grosses Piéces
Le quartier de sanglier marine
Les poulardes à l'Anglaise
Les filtes de boeuf à la Napolitaine
Les faisans truffès à la Perigueux
La dinde à la Godard moderne
La longe de veau à la Monglas
Les perdrix aux choux et raciness glacés
Le rosbif de quartier de mounton

40 Entrées
(arranged around the relevés de poissons as indicated)
La sante de poulardes à la d'Artois
Les ris de veau glacés à la chicorèe
La croustade de grives au gratin
Les poulets à la reine, à la Chevry
Les côtelettes de lapereaux en lorgnette
(Les perches à la Hollandaise)
Les quenelles de volaille en turban
Les cailles à la mirepoix, ragout à la fiancière
La magnonaise de perdreaux à la gelée
L'emince de langues à la Clermont
Les poulets dépèces l'Italienne
(La truite saumonée à la Génoise)
Les filets de volaille en demi-deuil
Les aiguillettes de canrds à la bigarade
La darne de saumon au beurre de Montpellier
Le pain de volaille à la royale
Les filets d'agneaux à la Toulouse
(Le cabillaud à la crème)
La caisse de lapereaux au laurier
La blanquette de poulardes aux champignons
La casserole au riz à la Monglas
Les petits canetons à la Nivernoise
Le sauté de faisans à la Perigord
Les sautés de perdreaux au supreme
La chevalier de poulets garni d'Orly
La timbale de nouilles à la Polonaise
Les escalopes de chevreuil à l'Espagnole
Les ballotines de poulardes à la tomate
(Les soles au gratin)
Les bécasses, entrée de broche à l'Espagnole
Les filtes de volaille à la belle vue
Les hateletes d'aspic de filtes de soles
Les cervelles de veaux à la Milanaise
Les escalopes de gelinottes, sauce salmis
(Le turbot, sauce aux crevettes)
Les filets de poulardes glacés aux concombres
Les boudins de faisins à la Richelieu
La salade de volaille à l'ancienne
La noix de jambon aux épinards
Les ailerons de poulardes à la Piémontaise
(Les merlans frits à l'Anglaise)
Les pigeons au beurre d'écrevisses
La poularde à la Maquignon
Le vol-au-vent à la Nesle, Allemande
Les cotelettes de mountons à la purée de pommes de terres
Les filets de poulardes à la Pompadour

8 Piéces Montées
An Italian pavilion
A Swiss hermitage
Giant Parisian meringue
Croque-en-bouche aux pistache
A Welsh hermitage
A grand oriental pavilion (the Brighton Pavilion in pastry)
Un gros nougat à la française
Croque-en-bouche aux anis

8 Roasts
Les bécasses bardées
Le dindonneau
Les faisans piques
Les poulardes au cresson
Les sarcelles au citron
Les poulets à la reine
Les gelinottes
Les cailles bardées

32 Entremets
(of which 16 are desserts, with indication of arrangement around roasts and grosses pièces)
Les concombres farcies au velouté
La gelée de groseilles (conserve)
(Les bécasses bardées)
Les gaufress aux raisins de Corinthe
Les épinards à l'Anglaise
(Le Pavilion Italian)
Le buisson des homards
Les tartelettes d'abrictos pralineés
(Les dindonneaux)
La geléé de marasquins fouettée
Les oeufs brouilles aux truffes
(La grosse meringue à la Parisienne)
Les navets à la Chartres
Le pouding de pommes au rhum
(Les faisans piques)
Les diadémes au gros sucré
Les choux-fleurs à la magnonaise
(L'Hermitage Suisse)
Les truffes à la serviette
Les fanchonettes aux avelines
(Les poulardes au cressons)
La gelée de citrons renversées
La croute aux champignons
Les cardes à l'Espagnol
La gelée de fraises (conserve)
(Les cailles bardées)
Les gateaux renversés, glacés au gros sucré
Le buisson de crevettes
(Le Pavilion Asiatique)
La salade de salsifis à l'Italienne
Les gateaux à la dauphine
(Les gelinottes)
Le fromage Bavarois aux abricots
Les laitues à l'essence de jambon
(Le gros nougat à la française)
Les champignons grilles demi-glacé
Les pannequets à la Chantilly
(Les poulets à la reine)
Les pains à la duchesse
Les truffes à la serviette
(L'Hermitage Gaulois)
Les pommes de terre à la Lyonnaise
Les gateaux d'amandes glaces à la rose
(Les sarcelles aux citrons)
La gelée de cuirassau de Hollande
Les céleris à l'Espagnol

12 Assiettes Volantes
4 soufflés de pomme
4 soufflés à la vanille
4 fondus

Some recipes devised by Antonin Carême:
Les petits vol-au-vents à la Nesle This recipe was prepared by Carême at the grand banquet at the Brighton Pavilion in 1817.
Le bar grillè à l'italien (Grilled sea bass in an Italian champagne sauce) This recipe was prepared by Carême at the Château Valençay in 1806.
Meringue des pommes en herrison (Apple meringue as a hedgehog) This recipe was prepared by Carême at the Brighton Pavilion in 1817 but not at the grand banquet.