Check out the latest recipes from the Gourmet Groups

 Je Mangerais Un Boeuf  (October 2007)

Cocktails

Kir Royale

Kir Imperiale

Hors d’oeuvre

Caramelized-Onion Flatbreads with Crème Fraîche

 Assorted Cheeses with Baguette

Salade

Spinach and Radicchio Salad with Mushrooms and Cashews

Entreé

Chicken Fricassee with Figs and Port Sauce

Oven-Baked Ratatouille

Roasted Red Potatoes

Dessert

Crepes with Banana-rum filling

Crepes with Pear Streusel

Bittersweet Chocolate-Port Sauce

Christmas Dinner in New England (December 2007)

Cocktails

Champagne

Hors d’oeuvres

Vermont Cheddar Cheese and Herb Twists

Lobster Corn Chowder

Salad

Blue Cheese Waldorf Salad

Entreé

Black Pepper Crusted Standing Rib Roast with Roasted Red Onions

Mashed Potatoes with Fontina

Maple Glazed Carrots

Dessert

Pumpkin Whoopie Pie