Low-fat Christmas dinner menu

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* Exported from MasterCook *

 

Menu (Winter): Christmas Dinner

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 268

Serving Size : 8 Preparation Time :0:00

Categories : Menus Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***** NONE *****

 

Consomme with Vegetable Brunoise (see separate recipe)

Herbed Mushroom Risotto (see separate recipe)

Braised Brussels Sprouts and Chestnuts (see separate recipe)

Glazed Acorn Squash with Orange and Ginger (see separate recipe)

Brandied Fear Bread Pudding (see separate recipe)

 

Even on a very low-fat vegetarian diet, you can celebrate holidays with

special foods, such as Italian porcini (dried mushrooms) and

chestnuts. These two add little fat to dishes, but they make a meal into a

special occasion. As this menu suggests, the Reversal Diet shouldn't keep

you from maintaining the enjoyable rituals that go along with the

end-of-year holidays. You can adapt your own recipes or adopt this entire

low-fat menu as your new tradition. Serve the consomme in delicate china

cups or bowls if you have them, and follow with the trio of vegetable

dishes on your prettiest plates.

 

The timing: Make the consomme several hours ahead but don't add the

vegetable brunoise until just before serving. Make the bread pudding

several hours ahead and chill, or make a couple of hours ahead and leave at

room temperature. Soak the dried mushrooms for the risotto. Assemble the

squash and seasonings in their baking dish but do not bake yet. Trim the

Brussels sprouts. About 40 minutes before dinner, put the squash in to

bake. Reheat the consomme with the vegetable brunoise and serve it as a

first course. After the soup, start the risotto and Brussels sprouts

simultaneously. They should be done about the same time.

 

 

 

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