Sunday, July 05, 2009
   
Text Size

Enter the words to search

Winter Recipe Calendar

Festive food with a French influence. Find 21 great recipes to get you in the mood for celebration. Appetizers, main courses and desserts to mix and match. Easy to select and create a celebration menu for two, for your family or for a dinner with friends.

Winter 2008 Recipe Calendar

Chic and easy, festive but not expensive, flavorful and still light. find a selection of recipes with all the requisites to make your festive meetings something elegant, healthy and deliciously successful.

Week 1

Monday, 1 December Liver Strips in Salad
appetizer

Tuesday, 2 December Salmon in Mustard Sauce
main course

Wednesday, 3 December Tiramisu with Blueberries
dessert

Thursday, 4 December Salmon Stack
appetizer

Friday, 5 December Wild Boar with Mushrooms
main course

Saturday, 6 December Marzipan Filled Pears
dessert

Sunday, 7 December Pheasant with Chicory and Cranberries
main course

Red glass Christmas balls for decoration.
Striped Christmas socks hanging by the chimney.
Week 2

Monday, 8 December Red Mullet Tarragon
appetizer

Tuesday, 9 December Squab and Veal Stacks
main course

Wednesday, 10 December Prune Compote with Port Orange Sauce
dessert

Thursday, 11 December Duck Pate with Cranberries
appetizer

Friday, 12 December Grilled Lobster
main course

Saturday, 13 December Crème Brûlée
dessert

Sunday, 14 December Loin of Lamb in Crust
main course

Week 3

Monday, 15 December Herb Terrines
appetizer

Tuesday, 16 December Chicken Parcels
main course

Wednesday, 17 December Apple Pie with Grand Marnier
dessert

Thursday, 18 December Sole with Leeks
appetizer

Friday, 19 December Braised Beef with Whiskey
main course

Saturday, 20 December Festive Fruit Soup
dessert

Sunday, 21 December Roasted Chicken with Chestnut Stuffing
main course

Cheers!

As with any good Advent Calendar, we will make live one recipe a day.

Free Newsletter

The food and cooking newsletter packed with delicious recipes, tips and cooking tricks.

Tea Tips and Advice, and easy book from All Foods Natural, free with Food Naturally subscription.
Name
Email Address

Privacy

Subscribe to Food Naturally and get Tea Tips and Advice free, today, with your subscription.

A Hint of Herbs

Add a lemony, pungent flavor to any dish with crumbled thyme leaves, use thyme sprigs as garnish, take advantage of its intense, warm aroma and blend it with other herbs.

Read more... Link  

Choice Tidbits

Picnics and summer garden parties are great ways to enjoy life outdoors, but in the summer time, barbecue and grill reign supreme, as Erin M. Phelan will explain, though this time she took the route of the community BBQ.

Read more... Link  

Full of Flavor

Piquant, strong, distinctive and highly aromatic flavor. Europeans and Western style cooks use it in meat and fish stews, salads, salad dressings, other sauces and with vegetables. An essential ingredient in South Eastern Asia and Indian cooking to flavor all kinds of curries and other spiced dishes; it also has an important place in Japanese and Chinese cuisine.

Find out  

User Login