Preparation:
Bagna Cauda Smoked Salmon Timballi Mussels with Saffron-Tomato Mayonnaise Shrimp, White Beans and Tarragon Bacon-Rosemary Roasted Capon Cotechino, Lentils and Broccoli Rabe Wild-Mushroom Lasagna Roasted Vegetables Pear and Almond Crostata with Bittersweet Chocolate Sauce
Cook's Countdown: ** December 30: ** Make Wild Mushroom Lasagna components and refrigerate or assemble-bake-cool-and-refrigerate. Cut, marinate and refrigerate vegetables for Roasted Vegetables or prepare vegetables through Step 3 and r4efrigerate. Prepare and roll out Crostata crust; fit into tart pan; wrap and refrigerate. ** December 31 ** ** Early in the Day ** Prepare Timballi; wrap and refrigerate. Prepare components for Shrimp and White Beans; wrap and refrigerate. Prepare Musels; wrap and refrigerate. Prepare Bagna Cauda vegetables; wrap and refrigerate. Make bouquet garni and trim broccoli rabe for Cotechnio; wrap and refrigerate. Set and decorate table. Get out all equipment needed. ** Four hours before serving ** Start Capon. Complete and bake Pear and Almond Crostata; cool and store at room temperature. ** Two hours before serving ** Assemble and bake Wild Mushroom Lasagna or place prebaked lasagna in oven to reheat. ** One hour before serving ** Start dipping sauce of Bagna Cauda. Cook Cotechin o with Lentils and Broccoli Rabe. ** Thirty minutes before serving ** Complete Shrimp, White Bean and Tarragon. Arrange seafood appetizers. Put out bread sticks. ** Twenty minutes before serving ** Start Bittersweet Chocolate Sauce; sift confectioners' sugar over Crostata. Remove Bacon-Rosemary Roasted Capon from oven; prepare sauce. Complete roasting vegetables. ** Just before serving main course ** Serve seafood appetizers and Bagna Cauda. Arrange main course on buffet table. Set up expresso of coffee make so it will be ready to be turned on later. ** Enjoy the party and Happy New Year! **
Country Living January 1998, page 9 |
