Perfect Entertaining


Home
Features
Articles
Recipes
Menus
Search
Recipe Contest
Links
Newsletter
Feedback
Awards



Recommended












Recipe of the Week

Angel Hair Nests with Olive Eggs

Angel Hair Nests with Olive "Eggs"

Perfect for spring, this easy and delicious recipe makes a great appetizer, side dish, or entree and will add a bit of whimsy to your spring table. And all in just about 15 minutes total time!





Elegant Six Course Rack of Lamb Menu


Roasted Rack of Lamb with Herb-Dijon Nut CrustPeggy Bucholz, owner and editor of the fantastic Fine Dinings site was gracious enough to allow us to reprint her fantastic six course menu for eight. Revolving around her surprisingly simple and easy yet elegant and delicious recipe for Roasted Rack of Lamb with Herb-Dijon Nut Crust, her menu also features many distinctive and appealing dishes - many of which can be made well in advance.



The Plan


Up to 24 hours in advance

Coffee and Kahlua Tortoni with Chocolate GanacheCut the potatoes in balls for the Parisienne Potatoes, cover with water, and refrigerate.
Cut the carrots into rings for the Fresh Asparagus or Green Beans in Carrot Rings, cover with water, and refrigerate.
Make the won ton baskets for Pureed Sweet Potatoes in a Won Ton Basket and Won Ton Baskets Supreme Appetizer.
Make the sweet potato puree for the Pureed Sweet Potatoes in a Won Ton Basket and refrigerate.
Make the Blue Cheese Baguette Spread with Walnuts and Fresh Chives.
Make the Vichyssoise (Leek Soup).
Make the Coffee and Kahlua Tortoni with Chocolate Ganache.
Make the Red Tomato Rose Garnish.
Make the Lime and Basil Sorbet
Sear the Roasted Rack of Lamb with Herb-Dijon Nut Crust.

One hour in advance

Remove the Blue Cheese Baguette Spread with Walnuts and Fresh Chives from the refrigerator and allow to come to room temperature.
Remove the sweet potato puree and won ton baskets for the Pureed Sweet Potatoes in a Won Ton Basket from the refrigerator and allow to come to room temperature.
Remove the potato balls for the Parisienne Potatoes from the refrigerator and allow to come to room temperature.
Remove the carrot rings for the Fresh Asparagus or Green Beans in Carrot Rings from the refrigerator and allow to come to room temperature. Remove the racks of lamb for the Roasted Rack of Lamb with Herb-Dijon Nut Crust from the refrigerator and allow to come to room temperature.
Assemble the Won Ton Baskets Supreme Appetizer and set aside to reheat at the last minute.

30 minutes before serving

Place the Roasted Rack of Lamb with Herb-Dijon Nut Crust in the oven.

20 minutes before serving

Steam the Fresh Asparagus or Green Beans in Carrot Rings and keep warm.
Make the Shiitake Mushrom-Hazelnut Salad.
Make the Parisienne Potatoes and keep warm.

10 minutes before serving

Heat the Won Ton Baskets Supreme Appetizer.


Make sure to visit Peggy's superlative Fine Dinings web site for many more menus and recipes complete with photos and unique serving ideas. Make sure to take the time to visit the garnishes section for step-by-step directions on making simple yet elegant garnishes.


All text, graphics, recipes, and articles copyright Perfect Entertaining 2001-2007, unless otherwise attributed. Some images courtesy ArtToday. Legal Disclaimer. Privacy Policy. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, advertising information, or for information about recipe or menu development, contact me via our feedback form. Thank you.