The Feast: Part 1 - The Menu

          As a caterer, you are more-often-than-not asked to prepare a unique menu for that special occasion. For many of my clients, the occasion is not always special as it is an occasion. Those who are more wealthy often use caterers to maintain their status as the lady (or lord) of leisure. I am always willing to abide. But, I have to admit. I never did think that I would be catering a client's family Christmas dinner.

          I wanted to make it special. Something that they have never encountered. Similar, it would have to be something that I have never encountered, let alone prepared. I decided to prepare turkey-three-ways, with a multitude of side dishes. It would be a feast.

          I suggested to my client that I prepare appetizers and snacks to be placed on the table. On past visits, she purchased chips and nuts to go into bowls. But, naturally, I felt that I could do one better. For the living room tables I prepared:

Spiced Almonds

Cheese Straws

Artisan Parmesan Crisps

          Although appetizers would not be necessary, I knew that these stomachs were about to partake in a marathon. A marathon, unlike a sprint, requires preparation. And, I could not allow stone cold stomachs to tackle turkey-three-ways. For appetizers I prepared:

Brie with Roasted Pear and Thyme

Seared Beef Tenderloin Canapes

Smoked Salmon with Lemon-Pepper-Dill Cream

Tandoori Chicken Skewers 

(Special thanks to my friend Chef Tom Malycha for many years of witnessing this appetizer. It was time for my own twist)

          My client requested a soup and, upon seeing the options I provided, she requested Lobster Bisque. Alas, many of the guests would not enjoy a seafood option. So, I added Mushroom Bisque as an alternative and away we went. 

          

          Turkey-three-ways would consist of:

Baked Mushroom Breast

Wings and Thighs in a Red Wine Sauce/Marinade

Legs with a Sage Ginger Fruit Compote

          And, although completely unnecessary, a few sides were in order. I tried to remain as traditional as possible, but failed to keep it too simple. That's what an large budget and loads of imagination will do to you. The sides would ring in as:

Cornbread Stuffing

French Green Beans

Potato and Fennel Gratin

Balsamic Roasted Figs and Asparagus

Cranberry Sauce

          The dinner was set to be a full service event, but I felt that platters of dessert would be fitting for our over stuffed athletes. One plate of desert often restricts guests, but platters of mini desserts can result in guests eating more than they anticipated. Those mini desserts will get you every time. Little buggers sneak up on you like ninjas. 

Dulce de Leche Cream Puffs with Frangelico and Hazelnuts

Berry Gingerbread Trifle

Candy Cane Shortbread

Chocolate Covered Strawberries

          And that was it. The dinner was set. Now came the grocery shopping and list-making. I was much more organized that usual, although I appeared a frantic mess. Two sixteen hour days and 8 AM turkey pick-ups were what lay ahead. 

          Stay tuned for the details on each of these recipes!

Written By and Photo Credit: Jane Phillips