Graduation Menu & Tips (ew) Recipe

Graduation Menu & Tips (ew) Recipe

Yield: 1 Menu
Recipe by luhu.jp

Ingredients:

MENU
Mango Splash,
Rolled Stuffed Turkey Breast & Creamy Basil Sauce,
Fennel a la grecque,
Couscous With Currants,
Roasted Asparagus,
Salad of Mixed Greens,
Crusty Rolls,
Lemon Tartlets,
Basket of Strawberries,

Directions:

Advanced Preparations -

Mango Splash: Make the mango puree up to 8 hours ahead and
refrigerate

Rolled Stuffed Turkey Breast & Creamy Basil Sauce: The turkey breast
should be made 1 to 2 days before serving to allow time for chilling.
Make sauce up to 2 days ahead and refrigerate.

Fennel a la grecque: Prepare up to 2 days ahead and refrigerate.

Roasted Asparagus: Roast the asparagus up to 2 hours ahead.

Salad of Mixed Greens: Make the vinaigrette up to 1 day ahead and
refrigerate.

Crusty Rolls: Make the rolls up to 3 months ahead and freeze.

Lemon Tartlets: Make the pastry shells up to 1 month ahead and
freeze. Make the lemon curd up to 2 days ahead and refrigerate.

Recipes to follow if my fingers dont give out . Chardonnays would
be good with this meal.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The
Magazine of Food and Health (tm) ISSN 1064-16399


Source from luhu.jp