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Warm English
Garden Salad
Beef Tenderloin with Cayenne Sauce
Braised Red Cabbage
Sugar Snap Peas
Bread Pudding
Iron Horse Cabernet 1986
Jenni Messina, the Anglo-Indian owner of Dallas' Jennivine's
Restaurant and Culinary Center, has made her business a success
by recharging her native English cookery with Southwestern flavors
and produce. In this buffet for twelve, Messina's warm English
salad is dressed with a British standby -- Stilton cheese -- but
bits of juicy jicama and sorrel add Tex-Mex animation. At the
center of her holiday menu is roast tenderloin of beef, smothered
with a fresh-cayenne-pepper sauce. Following this are deep-dish
tributes to autumn: braised red cabbage and sugar snap peas. Dessert
is a sumptuous bread pudding, studded with raisins and drizzled
with spoonfuls of bourbon-zapped crème anglaise. |
(List below is for full menu; individual recipe lists are included
on each recipe page)
Produce
celery stalk
carrot
2 medium or 3 small onions
parsley
fresh cayenne, serrano or red jalapeño peppers to equal
1/4 cup diced
garlic
3 - 4 tomatoes
2 - 3 bunches cilantro
red cabbage (no recipe)
sugar snap peas (no recipe)
jicama
4 ounces mushrooms
red onion
1 head curly endive
sorrel leaf
mache
arugula
mesclun
Meat & Dairy
boiled ham
3 beef tenderloins
4 ounces Stilton cheese
8 slices bacon (or bacon bits)
2 dozen eggs
half-gallon milk
1 pound butter
Grocery
all-purose flour
4 cups canned beef bouillon
tomato paste
bay leaves
thyme
oil
salt
raspberry vinegar
black peppercorns
salad oil
sugar
vanilla
12 ounces raisins
cinnamon
Bakery
3 loaves French bread
Frozen
8-ounce package frozen raspberries
Liquor Store
dry white wine
bourbon |
