Red Reflet Ranch Cuisine

21 02 2010


As the snow piles up on the hitching posts, I anticipate the arrival of spring, and the fresh strawberry flowers, wild asparagus, and fresh green grass sprouting on the hills.  Barb and Matthieu have been busy readying the greenhouse, calving is going on at the cattle center, and I have been busy reducing stock for velvety sauces.

The Valentine’s Fundraiser given by the Worland Rotary was a big hit!!  I even donated a full dinner for four to the cause and was pleasantly surprised when it fetched the mighty sum of $575.  A big thanks to the ranch staff members who assisted during the dinner,  especially to Baptiste, one of the Rotary exchange students, who prepared many of the appetizers and then knocked out all the dishes the night of the evening.  Here’s the menu:

Appetizers Dinner Buffet Dessert

Garlic-Marinated Prawns

with Thai Red Curry Sauce

Juniper-Marinated, Bone-In Strip Steak

with Bordelaise Sauce

Swimming Blue Crab Rangoonwith Ginger-Plum Sauce Chablis-Poached King Crab Legswith Drawn Butter Dark Chocolate Fountain

with Fresh Strawberries & Toasted Genoise

Smoked Salmon with Charred Lemon Remoulade & Fresh Dill Steamed Asparaguswith Prosciutto & Hollandaise Sauce
Raspberry Gelée Tartletswith Framboise Mascarpone

Truffled Scallp Mousse

with Proscuito Chips

Purple Potatoes – Duchess style

Tahitian Vanilla Bean

Pot de Crème

Cilantro Lime Tuna Tartare

with Mango on Sticky Cocomut rice

Arugula Salad

with Blood Oranges, Candied Almonds, Dried Cherries, and Citrus Vinaigrette

Champagne Poached Lobster Salad on Grilled Baguette

Bon Appétit!


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