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Joe

Summer Provencal Buffet

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8089 posts
Joined: Dec 14, 2005

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Posted to Thread #20 at 10:16 pm on Mar 19, 2007

This colorful, garlicky menu has never failed me. It's heavy on peppers and olives but so far I've gotten no complaints. It looks best piled onto platters and served buffet style.

HORS D'OEUVRES:
Tapenade and Toast
Stuffed Mushroons with Bacon and Garlic
Pissaladiere (Caramelized onion "pizza" on flaky pastry with achovies and olives)
Crudites with rouille (red garlic sauce)

MAIN:
Provencal Braised Chicken (in a puree of red peppers, garlic and vinegar)
Herbed Rice Pilaf
Zucchini Nicois (baked with red onion, olives, tomatoes, capers and herbs de Provence)
Feta-stuffed peppers

DESSERT:
Julia's Provencal Beehive Cake (spiced brioche dough baked with honey and walnuts, doused with rum syrup and filled with rum buttercream.)
Fresh Berries



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