Here is the menu from our Progressive dinner. We were not responsible for appetizers or dessert but had the remoulade anyway.
Celery Root Remoulade
Break egg into blender and add other ingredients on low-speed. Keep the blender on low-speed and add the oil until it is absorbed. Add to shredded celery root (about 1 1/2 lbs) until lightly coated. We placed it on lettuce on a salad plate on top of butter lettuce using an ice cream scoop.
Cornish Hens with garlic, tarragon and lemon grass butter (1/2 hen per person)
- garlic cloves (we used 3-4 – your choice here)
- fresh chopped tarragon (pull the leaves of the stems and dice) about 1 tablespoon
lemon grass – grated – about 1/2 a stalk
4 Tb. butter softened
Half the hens by cutting along the backbone, and place in large roasting pan. Gently lift the skin around the breast and press in the
butter mixture under the skin. You can also do this for the leg and thigh area or, if you choose, just rub the remaining butter into the skin. Still good.
Preheat oven to 400 degrees and cook hens for about 35-40 minutes. We added frozen peaches to pan (we had considered making a sauce) but decided that the hens were great as they were.
Baked Rice with sautéed carrots and onion
- 1 cup of rice to 2 cups of water – we made it for a crowd but just use this ratio
- 2 carrots, grated
- 1 onion, grated
- 1 tb olive oil or butter
Finely grate in food processor or by hand 2 carrots and 1 onion (you could also use shallot) and saute the onion and carrot in a large dutch oven until carrot appears cooked – 1- 2 minutes. Add rice and water (2 to 1 ratio) and bake at 350 degrees for 30-40 minutes for white (if you use brown rice it will take longer – about 50 minutes)