From Margot’s Table to Yours

Menu for the December 26^th Holiday Dinner for Clients (2012)

Appetizers

Caesar Salad Spears topped with Shredded Parmesan

Lox Salad Spears topped with Dill Sauce

Jumbo Shrimp with sides of Dill Sauce, Red Sauce and Orange Marmalade/Horseradish sauce

Vegetables

Braised Celery and Julienned Carrots Caribbean Style

Zucchini and Mushroom Melange

Potatoes

Scalloped Yams and Parsnips

Sour Cream Mashed Potatoes with Chives

Salad

Red and Green Salad with Pears, Cheese and a Cranberry Vinaigrette

Relish

Cranberry, Clementine and Pumpkin Seed Conserve

Desert

Linzer Torte

Balsamic Roasted Pears with Pepper and Honey over Manchego Cheese

Bon Appétit and Happy Holidays

Ruth and Gunnar Lie—Phone Message

“Everything was just wonderful.  There wasn’t one thing we didn’t love. Our son in law said I would like to cook with her because she used ingredients that are different.  I can’t wait to do it again next year.  I love some of those dips for the shrimp.  I could eat the orange marmalade one with a spoon.”