Ingredients
Equipment
Method
1. Sparkling Cranberry & Rosemary Kiss Cocktail:
- Prepare Cranberry Syrup (can be done ahead): In a small saucepan, combine 1 cup fresh cranberries, 1/2 cup sugar, and 1/2 cup water. Simmer over medium heat for 10-15 minutes until cranberries burst and liquid thickens slightly. Strain through a fine-mesh sieve, pressing on solids to extract all liquid. Let cool completely.1/2 part homemade cranberry syrup
- Assemble Cocktail: In a sparkling wine flute, add 1-2 tablespoons of cranberry syrup. Pour in 1 part gin or vodka, then top graciously with 3 parts chilled sparkling wine or Prosecco.1/2 part homemade cranberry syrup, 1 part premium gin or vodka, 3 parts sparkling wine or Prosecco
- Garnish: Gently stir. Garnish with a fresh rosemary sprig and a few fresh cranberries. Serve immediately.Fresh rosemary sprigs, Fresh cranberries
2. Gourmet Mushroom & Truffle Crostini:
- Prepare Crostini: Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush lightly with olive oil. Bake for 8-10 minutes, or until lightly golden and crisp. Set aside.1 baguette, 2 tablespoons olive oil
- Sauté Mushrooms: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until softened and browned, about 8-10 minutes.2 tablespoons olive oil, 8 ounces mixed gourmet mushrooms
- Flavor Infusion: Add minced garlic to the skillet and cook for 1 minute until fragrant. Pour in white wine or vegetable broth, scraping up any browned bits from the bottom of the pan. Let the liquid reduce for 2-3 minutes.2 cloves garlic, 1/4 cup dry white wine or vegetable broth
- Finish Filling: Remove from heat. Stir in chopped parsley, truffle oil, and Parmesan cheese. Season with salt and pepper to taste.2 tablespoons fresh parsley, 1 tablespoon truffle oil, 1/4 cup grated Parmesan cheese, Salt and freshly ground black pepper
- Assemble: Spoon the mushroom mixture generously onto each toasted baguette slice. Serve warm.1 baguette
3. Lemon Herb Roasted Chicken with Asparagus:
- Prepare Chicken: Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels. In a small bowl, mix olive oil, juice of one lemon, and a generous amount of salt and pepper.1 whole roasting chicken, 2 tablespoons olive oil, 2 lemons, Salt and freshly ground black pepper
- Season Chicken: Place chicken in a roasting pan. Rub the olive oil mixture all over the chicken, including under the skin. Stuff the chicken cavity with lemon slices, rosemary, thyme, and smashed garlic cloves.1 whole roasting chicken, 2 lemons, 4 sprigs fresh rosemary, 4 sprigs fresh thyme, 4 cloves garlic
- Roast Chicken: Roast for 20 minutes, then reduce oven temperature to 375°F (190°C) and continue roasting for another 60-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Baste occasionally with pan juices.1 whole roasting chicken
- Roast Asparagus: During the last 15-20 minutes of roasting, add the trimmed asparagus spears to the roasting pan, tossing them with a little olive oil, salt, and pepper. They will cook alongside the chicken, absorbing the pan juices.1 bunch asparagus, 2 tablespoons olive oil, Salt and freshly ground black pepper
- Rest and Serve: Once cooked, remove chicken from oven, cover loosely with foil, and let rest for 10-15 minutes before carving. Serve with roasted asparagus.1 whole roasting chicken, 1 bunch asparagus
4. Chocolate Lavender Pots de Crème:
- Infuse Cream: In a medium saucepan, combine heavy cream, whole milk, and culinary lavender buds. Heat over medium heat until small bubbles form around the edges (do not boil). Remove from heat, cover, and let steep for 15-20 minutes.1 1/2 cups heavy cream, 1/2 cup whole milk, 1 teaspoon culinary lavender buds
- Strain and Reheat: Strain the cream mixture through a fine-mesh sieve into a clean saucepan to remove lavender buds. Reheat gently over low heat.
- Prepare Yolks: In a medium bowl, whisk egg yolks and granulated sugar until light and pale.4 large egg yolks, 1/2 cup granulated sugar
- Temper Yolks: Slowly drizzle about half of the warm cream mixture into the egg yolk mixture while whisking constantly. This tempers the yolks, preventing them from scrambling.
- Combine and Melt: Pour the tempered yolk mixture back into the saucepan with the remaining cream. Add the chopped bittersweet chocolate and a pinch of salt. Cook over low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of the spoon, about 5-8 minutes. Do not boil.6 ounces bittersweet chocolate, Pinch salt
- Chill: Pour the mixture into small ramekins or espresso cups. Cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
- Serve: Garnish with fresh berries or a dollop of whipped cream, if desired.Fresh berries or whipped cream
Notes
This menu promises a memorable celebration without kitchen stress, all prepared within a comfortable timeframe of around two hours for the main components.
