Marian Miner Cook Athenaeum Cookbook

Page 17

Hors d’oeuvres No reception at the Athenaeum would be complete without a table full of delicious hors d’oeuvres waiting to delight the taste buds of the evening’s guests and foreshadowing the delicious meal to come. Paired with a glass of wine and enjoyed with lively conversation, these little starters will get any Athenaeum dinner off on the right foot.

17


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Top 10 Ways to Bring the Athenaeum Home

3min
pages 75-78

Athenaeum Bread Pudding with Caramel Sauce

0
page 67

Desserts

0
pages 64-65

Salmon with Lemon Dill Butter Sauce

0
page 62

Salmon en Croute

1min
page 63

Rob’s Sesame Crusted Chicken with Sweet Chili Sauce

1min
page 61

New York Pepper Steak with Jack Daniel’s Sauce, Applewood Bacon, & Straw Onions

1min
pages 54-56

Carne Asada, Lupe’s Style

0
page 53

Pecan Tupelo Honey Crusted Rack of Lamb

1min
page 57

Professor Massoud’s Baba Ghanouj

1min
pages 58-60

Grilled Eggplant Four Cheese Cannelloni

2min
pages 49-52

Vegetarian Moussaka

1min
pages 46-48

Veal Stock

1min
page 38

Bibb Lettuce with Brie Croutons & Apricot Conserve Citrus Vinaigrette

1min
pages 30-32

Entrées

1min
pages 42-45

Athenaeum House Raspberry Vinaigrette Salad with Toasted Pecans & Fresh Raspberries

0
page 29

Brown Demi Glacé

0
page 37

Srirat (Sid) Vichaita’s Thai Beef Salad

1min
pages 33-35

Angela’s Marinara

0
page 36

Vegetarian Corn Chowder

1min
page 28

Athenaeum Petite Green Corn Tamale

1min
pages 21-22

Hors d’oeuvres

0
page 17

History

5min
pages 12-16

Chicken Tortilla Soup

0
pages 26-27

Athenaeum Cheese Platter

0
pages 18-19

Foreword

2min
pages 8-11

Whole-Braised Foie Gras with Rhubarb

1min
page 20
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