Anyone know a Really Fancy, but Light Starter, Main Course is Lamb?!
ThanksWww@FoodAQ@Com
Answers:
I have a couple of ideas !.!.!.!.!.!. wasn't sure exactly what you were wanting and I didnt want to do a typical salad !.!.!.!.!.!.!. both go great with a lamb dinner !.!.!.!.!.!.!. = )
Wonton Baskets Supreme Appetizer
12 Wonton wrappers
1 tablespoon butter
1/2 pound mushrooms, finely chopped
5 cloves garlic, minced
Salt and pepper, to taste
1/4 cup Brie cheese, rind removed
5 slices smoked salmon lox
Parsley and/or Capers for garnish
Wonton Baskets
Trim wonton wrappers to 2-1/2-inch squares with scissors; brush lightly with oil and fit into a mini muffin tin!. Bake at 375° for 7 minutes!. They can be made 1 day ahead, covered and stored at room temperature!.
Filling
In a large skillet melt butter; sauté mushrooms, garlic, salt and pepper until all liquid evaporates!. Spoon into prepared wonton baskets; add cheese and broil until cheese melts!. Remove from oven; drape smoked salmon lox over the top!. Garnish with parsley or capers and serve wonton baskets supreme appetizer with a dry white wine!.
OR
Vichyssoise (Potato Leek Soup)
2/3 cup leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons butter
2-1/2 cups potatoes, peeled, sliced thinly
2 cups chicken broth
1-1/2 cups milk
1 cup heavy cream
Salt, to taste
Snipped fresh chives or parsley for garnish
In a saucepan over medium high heat sauté leeks and onion in butter until tender but not brown!. Add potatoes and chicken broth; bring to a boil, cover, reduce heat and simmer for 35 minutes!. Puree the soup mixture in a food processor; return to the saucepan!. Add milk and cream mixing well, add salt if needed!. Garnish with chives or parsley!. Can be served hot or cold!.Www@FoodAQ@Com
Wonton Baskets Supreme Appetizer
12 Wonton wrappers
1 tablespoon butter
1/2 pound mushrooms, finely chopped
5 cloves garlic, minced
Salt and pepper, to taste
1/4 cup Brie cheese, rind removed
5 slices smoked salmon lox
Parsley and/or Capers for garnish
Wonton Baskets
Trim wonton wrappers to 2-1/2-inch squares with scissors; brush lightly with oil and fit into a mini muffin tin!. Bake at 375° for 7 minutes!. They can be made 1 day ahead, covered and stored at room temperature!.
Filling
In a large skillet melt butter; sauté mushrooms, garlic, salt and pepper until all liquid evaporates!. Spoon into prepared wonton baskets; add cheese and broil until cheese melts!. Remove from oven; drape smoked salmon lox over the top!. Garnish with parsley or capers and serve wonton baskets supreme appetizer with a dry white wine!.
OR
Vichyssoise (Potato Leek Soup)
2/3 cup leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons butter
2-1/2 cups potatoes, peeled, sliced thinly
2 cups chicken broth
1-1/2 cups milk
1 cup heavy cream
Salt, to taste
Snipped fresh chives or parsley for garnish
In a saucepan over medium high heat sauté leeks and onion in butter until tender but not brown!. Add potatoes and chicken broth; bring to a boil, cover, reduce heat and simmer for 35 minutes!. Puree the soup mixture in a food processor; return to the saucepan!. Add milk and cream mixing well, add salt if needed!. Garnish with chives or parsley!. Can be served hot or cold!.Www@FoodAQ@Com
On a bed of watercress or baby romaine leaves for each salad plate, arrange slices of avocado and grapefruit sections [alternate for best effect] and dress with light vinaigrette!. Posh but simple, good "prequel" for a heavy lamby-rich main course!.!.!.best is that you can prepare the plates beforehand and park in fridge until showtime!. Avocado can brown/discolor if kept over an hour undressed - best to put a spritz of the vinaigrette or a smidge of citrus juice [lime or whatever] to retard the brown!.Www@FoodAQ@Com
Provincial Tomatoes are really good and light
INGREDIENTS
2 large tomatoes, cut into 1/4 inch slices
salt and pepper to taste
1 tablespoon olive oil, or as needed
1/2 cup grated Parmesan cheese
1/4 cup grated Asiago cheese
1/4 cup dry bread crumbs
2 tablespoons dried parsley
DIRECTIONS
Preheat your oven's broiler!.
Place tomato slices in a single layer on a baking sheet or in a baking dish, season with a little salt and pepper, and drizzle with olive oil!. Mix together the Parmesan cheese, Asiago cheese, bread crumbs and parsley; sprinkle over the tomato slices!. Drizzle a little bit more olive oil over the top!.
Broil for 5 minutes, or until the top is golden and toasty!.Www@FoodAQ@Com
INGREDIENTS
2 large tomatoes, cut into 1/4 inch slices
salt and pepper to taste
1 tablespoon olive oil, or as needed
1/2 cup grated Parmesan cheese
1/4 cup grated Asiago cheese
1/4 cup dry bread crumbs
2 tablespoons dried parsley
DIRECTIONS
Preheat your oven's broiler!.
Place tomato slices in a single layer on a baking sheet or in a baking dish, season with a little salt and pepper, and drizzle with olive oil!. Mix together the Parmesan cheese, Asiago cheese, bread crumbs and parsley; sprinkle over the tomato slices!. Drizzle a little bit more olive oil over the top!.
Broil for 5 minutes, or until the top is golden and toasty!.Www@FoodAQ@Com
I would just do a simple salad using a mixture of baby lettuces with toasted walnuts along with a drizzle of raspberry vinaigrette, make it more special by tossing on a few raspberries!. Sweet seems to compliment lamb and the salad won't be too hearty and fill everyone up before the main course is served!.Www@FoodAQ@Com
shrimp cocktailWww@FoodAQ@Com