Sunday Gazette-Mail from Charleston, West Virginia on July 27, 1975 · Page 88
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July 27, 1975

Sunday Gazette-Mail from Charleston, West Virginia · Page 88

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Charleston, West Virginia
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Sunday, July 27, 1975
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Page 88
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July 27,1973 RECIPE FOR A BRIDE Impress First Dinner Guests When the wedding gown is packed in tissue and honeymooa snapshots are pasted in an album, newlyweds turn their thoughts to entertaining their first dinner guests. There's no better choice than chicken to serve on this important occasion. Not only is chicken easy on the budget; it is a wholesome, high protein food with universal taste appeal. And chicken is so versatile it is delicious as a simple hurry- up dinner for two or as that "something special" for guests you want to impress. Of course the new bride wants something distinctive for her first dinner party -- something that will live up to the table set with her best linens and wedding gifts of china, silver and crystal. If she lacks years of cooking experience, she'll also want a main dish that isn't too difficult to prepare; one that she can start well in advance so she will be relaxed and lovely when the guests arrive. The National Broiler Council suggests flambeing the chicken, which meets both the requirements of superb taste and easy preparation. Flaming chicken provides extra flare and is really quite simple to do. Chicken can be flambeed in the French tradition, before it is cooked, browning the meat and leaving a special flavor. Or it can be flamed at the table at serving time, as in the recipe for Flambe' Chicken and Fruit (given below). Just one Pre-Bridal Brunch Is Tradition It's back to an old tradition of feasting before the wedding when you welcome guests with a brunch before the ceremony -- a brunch that gives guests the chance to get to know each other and to relax before the great moment. ' Prepare a dish that's worthy of celebration and that you can make ready in advance -- Poached Salmon with Bourbon Cream Sauce. After poaching the salmon (gentle heat is the trick), cover its luscious, pale-pink meat with an exceptionally tasty mixture of mayonnaise, Bourbon, fish broth and chopped herbs. Thin cucumber slices arranged on the salmon from head to tail, artfully simulate fish scales. To round out the brunch provide a bowl of crisp green salad with vinaigrette dressing, toasted crescent rolls, "Bridal Marys" of gin and tomato juice, and freshly brewed coffee. POACHED SALMON WITH BOURBON CREAM SAUCE 4'cups dry white wine 1 onion, sliced 1 carrot, sliced '·. -.-I.celery;- stalk -.· · - ·· : ;'· 1 teaspoon thyme ;' -3 sprigs parsley ' ; · 1 bay leaf i 1 tablespoon salt ; 8 crushed peppercorns " : 2 quarts water, or to cover - 7 to 8 pound salmon .cleaned with head .rLand tail intact ; Bourbon Cream Sauce ·' 3'envelopes unflavored gelatin /2 cup cold water ; V/2 cups reserved court-bouillon - IVa cups mayonnaise : !'*' V 2 .cup sour cream Vj cup bourbon or other whiskey ; 2 tablespoons fresh dill, chopped . 2 tablespoons parsley, chopped ; "A teaspoon paprika Freshly ground black pepper, to taste ·' 3 cucumbers, sliced i 3 pitted black olives, sliced ; Pimiento strips ·IBring wine, vegetables, seasonings and :: water to a boil in a large fish poacher or ·roasting pan. Simmer 20 minutes to make "a court-bouillon. Wrap the salmon in chee- *secloth and lower it gently into the pan. ^Bring the court-bouillon to a boil again, rover the pan, and simmer the fish gently -for 8 minutes per pound, about 1 hour. Cool ".the salmon in the broth before removing it from the pan. Remove the cheesecloth and peel the skin from the upper side of the fish. Turn over onto a serving platter; peel skin from other side. Chill the fish while you make the Bourbon Cream Sauce. Sprinkle gelatin over cold water. Add strained court-bouillon and stir over low .heat until gelatin is dissolved. Pour % cup word of caution: don't carry a "flaming dish but light it at the table or buffet. It is a dramatic touch, especially by candlelight or by no light other than its own. With a main dish as elegant as this, you need little else to complete a memorable meal. Menu Suggestion Flambe Chicken and Fruit Lemon Broccoli or Buttered Zuchinni Slices Herb-buttered Rolls Coffee FLAMBE CHICKEN AND FRUIT You will need: 1 broiler-fryer chicken, cut in parts* 1/2 cup flour 1 teaspoon ground ginger 1 teaspoon curry powder 1 teaspoon salt «1 stick butter 1 can (9 oz.) pineapple chunks 1 can (11 oz.) mandarin oranges 1 tablespoon lemon juice 2 tart apples, cored and cubed 1/3 cup brandy * Boned chicken breasts may be substituted for the broiler-fryer parts. The Night Before or Earlier in Day: 1. Wash and cut chicken into parts. Refrigerate. 2. Drain juices from canned fruit. Reserve juices and refrigerate. 3. Core and cube apples; mix in drained pineapple chunks, mandarin oranges and lemon juice. Refrigerate. Preparation (about 1 hours before party): 1. In a clean paper bag, combine flour, ginger, curry powder and salt. Add chicken parts and shake until well coated; reserve mixture. 2. In a large skillet, melt butter. Brown chicken on all sides. Remove chicken to baking dish. 3. Gradually add leftover flour mixture to pan drippings; stir over low heat until smooth. Slowly add fruit juices, stirring constantly. Simmer until thickened. 4. Pour fruit mixture over chicken then add sauce. · 5. Cover and bake at 350° F. for 1 hour. At Serving Time; 1. Heat brandy but do not boil. 2. Pour directly over hot chicken at the table and ignite. 3. OR, for a more dramatic effect at the table, pour brandy into heated ladle or large serving spoon. Ignite and pour flaming brandy over chicken. Serves 6. NOTE: Although brandy is used for flaming the chicken in this recipe, rum, kirsch or any strongly alcoholic liquid, including flavoring extracts, may be substituted. The alcohol vanishes completely in the burning, leaving only the flavor of the liquid. Just be sure to heat liquid before setting it afire. Preserve and protect the original beauty of your ENTERTAIN with a flare and a flair with Flambe Chicken and-Fruit. It's an impressive, easily-prepared dish that will make the bride's first dinnerpar- ty a very special occasion. Have it cleaned and sealed in our. . . KEEPSAKE PAK T.V. Stamps MAGIC DRY CLEANERS 310 41st. St. S.E.. Kan. Citv 925-7148 SAVE SUPPLY COMPANY Where Quality Home Needs Have Cost Less for the pasf 46 years WELCOME WEDDING GUESTS with brunch before the ceremony -- Poached Salmon with Bourbon Cream Sauce serves the occasion swimmingly. And after the ceremony, toast the newly married couple with Sparkling Orange Blossom Punch. of this mixture into a small bowl and reserve it. Chill remaining gelatin mixture until it is thick and syrupy, add mayonnaise, cream, bourbon, dill, parsley and seasonings to taste. Blend well, chill this Bourbon Cream Sauce until it is on the point of setting. Spread 2 cups of the sauce evenly on the top and sides of the fish. Dip the edges of the cucumber slices into the remaining sauce and arrange them in overlapping rows on the salmon, beginning at the tail end, to simulate fish scales. Brush the "scales" with the reserved,clear court- bouillon gelatine mixture. Chill at least 2 hours before serving. Garnish with black olives and pimiento strips; serve with lemon wedges. ORANGE BLOSSOM PUNCH 2 quarts orange juice, chilled 2 cups rum, bourbon, gin or vodka, chilled /2 cup orange liqueur, chilled Ice 6 oranges, thinly sliced 2 quarts champagne or other sparkling white wine, chilled Just before serving time, pour orange juice, liquor and orange liqueur over ice in a 5-quart punch bowl. Add orange slices. At the table, add champagne, stir lightly. Makes about 25 servings. West Virginia's Largest Kitchen Vanity Dealer because Hundreds More Home Owners Will COMPARE QUALITY -PRICE -SATISFACTION tjniui ii T ·KKii.r · BEYOND COMPARISON THAT GIVES YOU MORE Seating from 10 to 110. 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Retresriments,poor Prizes, Something Special tor every Bride-(o-Be during Open House. * FLOWERS FOR EVERYONE * CHURCH DECORATIONS * RECEPTION CATERING * ENGRAVED NAPKINS * INVITATIONS * ANNOUNCEMENTS FM owl Giil Puto* Utfloge Skatying. Cwfoi - £xU 9 - 9 64 755-2951 SUPPLY COMPANY PHONE 344-1661 711 PARK AYE. Free Parking Hours: Monday Friday 8:00 a.m. to 9:00 p.m. Tuesday, Wednesday Thursday 8:00 a.m. to 5:00 p.m. Saturday 8:00 a.m. to 1:00 p.m.

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