New Years buffet - some kind of slaw?
I'm starting to plan for the big New Years Day open house, and so far have the following pencilled in ...
--whole tenderloin, roasted, sliced, served cold with horseradish cream sauce
--spiral cut ham, with mustard and some kind of spicy orange based sauce
--biscuits or rolls, so people can make sandwiches if they want
--sesame noodles with snow peas
--orzo salad, with feta, tomatoes, olives, chopped cucumber
I'll have olives and bruschetta and garlic toasts with my bean spread and so on.... but I am missing the nice fresh veggie/fruit element....
I would like to serve some kind of winter slaw, with maybe some citrus and jicama? I make a good cole slaw but I like to keep that for summer so it's special. Slaws are so nice because they are easy to eat and give that bright fresh note... Do any of you have a good slaw you like?
I wasn't sure why slaw, which I love, didn't seem right with your menu. I think it's because the sesame noodles and orzo salad don't provide enough color. Of course, maybe a carrot and raisin slaw would be good but I would go with something very green and that would be a "winter salad". My recipe calls for romaine, cashews, dried cranberries, shredded swiss cheese, diced apples and pears tossed with a poppy seed dressing.
Sounds like a great menu!
I had a really good salad of julienne carrots and dried cranberries with a white balsamic viniagrette at a restaurant many years ago, I've made it many times, and it's always a hit.
BEETS. Make a beet salad with carrots and red onion and pieces of orange or grapefruit. This will be a big hit.
Peel and cube carrots. Cook until tender. Boil and then peel and cube beets. Thinly slice red onion and segment the citrus. Prepare a vinagraitte(sp.?) with honey and red wine vinegar. Toss together with previous ingredients and salt and pepper and let it sit over nite. Re-season just before serving. This is GREAT with pork tenderloin.
Try red cabbage, granny smith apples, carrots -- all finely julienned... toss with toasted pecans and crumbled blue cheese in a light white balsamic vinaigrette, salt and freshly ground pepper. I've served this several times (especially around the holidays) and people love the colorful combination, textures and flavors.
Another idea that's nice as a fresh, bright note (but is more of a salad) is finely sliced/julienned fennel with supremed oranges (segments)... lightly from the fresh orange juice, a little dijon and olive oil, some salt and pepper. Some people like to add red onion, olives, etc. I like to keep it simple.