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Cooking for a Crowd

It's Christmas!

Menu

• Baby Greens with Bleu Cheese, Grape Tomatoes, and Red Onion Rings
• Your favorite Salad Dressing
• Crusty Brown and Serve Rolls
• Buttery Cornish Hens
• Wild Rice with Cranberries, Golden Raisins, and Pecans
• Broccoli Florets
• Fantastically Rich Chocolate Pie

It’s Christmas! Looking for a change from turkey? Here’s a special menu to help you celebrate the season with family and friends. Purchase the rolls and your favorite salad dressing.

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Baby Greens with Bleu Cheese, Grape Tomatoes, and Red Onion Rings

Preparation

Wash and dry baby greens, and add grape tomatoes (or tomato wedges), red onion rings, and sprinkle with bleu cheese. Top with your favorite dressing.

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Buttery Cornish Hens

6 Servings

6 Rock Cornish hens
Salt and pepper to taste
1 ½ sticks unsalted butter
1 cup chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
3 tablespoons olive oil
1 ½ tablespoons crumbled dried sage

50 Servings

50 Rock Cornish hens
Salt and pepper to taste
3 ½ lbs. unsalted butter
8 cups chopped fresh parsley
1 cup chopped fresh rosemary
1 cup chopped fresh thyme
1 cup chopped fresh sage
1 ½ cups olive oil
¾ cup crumbled dried sage

Preparation

Rinse the birds and pat dry. Sprinkle the cavity of each bird with salt and pepper. Using a food processor with the steel blade*, process the butter, parsley, rosemary, thyme, and fresh sage. Carefully separate the skin from the breast of each bird. Spread about 2 tablespoons of the herb butter between the skin and breast of each bird. Smooth the skin into place and truss.

Preheat oven to 450 degrees. Rub the oil over the birds, and sprinkle with salt and pepper. Finally rub the dried sage evenly over each bird and place in a roasting pan. Roast for 20 minutes and then reduce the heat to 350 degrees. Continue roasting until juices run clear when the thickest part of a thigh is pierced, about 40 more minutes, basting frequently with pan juices. Serve immediately.

*If you don’t have a food processor, you may be able to substitute a blender or a mixer at this step.

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Wild Rice Mix with Cranberries, Golden Raisins and Pecans

6 Servings

1 (or 2) packages wild rice mix
¼ cup dried cranberries
¼ cup golden raisins
¼ cup chopped pecans

50 Servings

Packages of wild rice mix to total 50 or more servings
2 cups dried cranberries
2 cups golden raisins
2 cups chopped pecans

Preparation

Purchase packaged rice mix and follow preparation directions on the box. Add the cranberries, raisins and pecans to the rice, with the water, or stir them in before serving, so the items are evenly spread throughout the rice.

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Broccoli Florets

Preparation

Steam the broccoli or blanch in boiling water. Be careful not to overcook.

Remove from the water and pour a little melted butter over the broccoli.

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Fantastically Rich Chocolate Pie

6 Servings

Crust:
4 egg whites
1 cup almonds
½ cup sugar
Dash of salt
Dash of cream of tartar

Filling:
1½ sticks butter
1 cup sugar
3 squares semi-sweet chocolate
3 large eggs
1 teaspoon vanilla

50 Servings

Crust:
32 egg whites (2 ¾ dozen eggs)
8 cups almonds
4 cups sugar
1 teaspoon salt
1 teaspoon cream of tartar

Filling for 50:
3 lbs. butter
8 cups sugar
3 lbs. semi-sweet chocolate (24 squares)
2 dozen eggs
3 tablespoons vanilla

Preparation

You will probably need to make this in several batches depending on the size of your equipment. If so, use the “Serves 6” recipe, and double or triple the batch. (The “Serves 50” amounts become your grocery list).

For crust, beat egg whites with salt and cream of tartar until stiff. Grind almonds and sugar together very fine in food processor. Fold quickly into stiff whites and spread into a greased 8” pie plate or springform pan. Bake at 350 for 25–30 minutes until lightly browned. Cool.

Put chocolate pieces in processor and grind very fine. Melt half of butter until sizzling hot and add through the feeder tube with processor running. Add 1 egg, processing until smooth. Remove chocolate mixture. Process remaining butter and sugar until very light, then add vanilla and processed chocolate mixture. Run processor until mixture is smooth. Add eggs, one at a time, processing until all sugar is dissolved. Pour into crust and chill. Serve in wedges.

If desired, garnish with whipped cream, a dust of cocoa powder, or chocolate leaves, or a chocolate dipped strawberry complete with green stem. Please note that because it is quite rich, it can be cut into 7 or 8 pieces rather than 6.

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We want to hear from you! If you use this menu for an event—large or small—please let us know! Send an email to: pkennedy@ag.org, and send along your photos from the event.

PRISCILLA TAYLOR

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