Menu: An American Country Christmas

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* Exported from MasterCook *

 

Menu: An American Country Christmas

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 170

Serving Size : 8 Preparation Time :0:00

Categories : Menus

 

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

8 to 10 servings

 

Braided Sweet Potato Bread

Spiced Carrot and Orange Soup

Creole Green Salad

Leek and Corn-Stuffed Peppers

Wild Rice Pilaf with Apples and Pecans

Sautéed Red Cabbage

Cocoa Mock-Mince Pie

 

Continuing the celebration of the harvest that began with Thanksgiving,

this menu, which can easily be made dairy-free, is chock-full of the

cold-weather produce that is so comforting this time of year. But

comforting need not mean bland or winter-dreary and this meal looks as

festive as it tastes. Your taste buds will be perked up by

Christmas-spiced flavors, and your eyes will enjoy warm colors - the cheery

orange of carrot soup, the deep greens of winter lettuces, the jewel tone

of red cabbage, and the bright yellow of corn.

 

Additions to the menu: Have a batch of Soy and Honey Nuts and Pretzels on

hand for nibblers. If you'd like to serve appetizers, Mushrooms Rosemary

is quite appropriate, since rosemary is one of the classic greens of

Christmas. Or choose any of the dips or spreads to serve with vegetables

or crackers. (See separate recipes)

 

Contains no eggs. Can be made dairy-free by following the suggested

substitutions in the recipes.

 

Suggested timetable for

 

A day ahead:

 

• Make the Braided Sweet Potato Bread. Let cool, then store at room

temperature wrapped in foil, then plastic.

 

• Make the French Dressing for Creole Green Salad and refrigerate.

 

• Cook the wild and brown rice for Wild Rice Pilaf with Apples and

Pecans. Let cool and refrigerate, covered.

 

• Bake the dough for the Pastry Crust for Cocoa Mock-Mince Pie. Wrap it

tightly in plastic wrap and store in the refrigerator.

 

Same day, morning:

 

• Make the cocoa Mock- Mince Pie and bake it.

 

• Make the Spiced Carrot and Orange Soup. Let it stand off the heat,

covered, until needed.

 

• Cook the corn for Leek and Corn-Stuffed Peppers.

 

Starting 3 hours before serving:

 

• Assemble the Leek and Corn-Stuffed Peppers

 

• Shred the cabbage for Sautéed Red Cabbage

 

• Make the Creole Green Salad, but don't dress it. Cover and refrigerate.

 

Starting 1 1/2 hours before serving:

 

• Serve appetizers suggested in additions to the menu, if desired, to any

guests who have arrived.

 

• Make the Wild Rice Pilaf with Apples and Pecans. Cover and leave off the

heat until needed

 

Starting 1 hour before serving:

 

• Bake the Leek and Corn-Stuffed Peppers.

 

• Finish making the Sautéed Red Cabbage.

 

• Finish making the soup and heat through. Warm the Braided Sweet Potato

Bread, wrapped in foil, in the oven.

 

• Dress the salad if desired, or leave dressing separate so that guests may

dress their own.

 

During the meal:

 

• While soup and bread are being eaten, gently heat any dishes that need

heating through, such as Sautéed Red Cabbage and Wild Rice Pilaf with

Apples and Pecans. After the soup dishes have been cleared, arrange the

Leek and Corn-Stuffed Peppers and the wild rice dish as described in the

recipe.

 

 

 

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