Cookbook:Winter Menu

Winter Menu

This is not intended to be an exact menu for a particular meal, but rather a menu of items of a particular theme from which the cook may choose.

The theme is Winter, as being distinct from Fall and Christmas.

Appetizer
Gravlax

Caponata on slices of toasted French Bread

Pickled Herring on dark, stout, multi-grain bread

Soup
New England Clam Chowder

French Onion Soup

Beef and Barley Stew

Salad
Three Bean Salad

Main Course
Honey Apple Glazed Pork Roast

Roast Beef, an elaborate and detailed recipe

Sausages: Kielbasa

Starch
Roasted Redskin Potatoes

German Potato Salad

Vegetables
Ale, Mustard and Winter Vegetable Pie

Boiled Cabbage with Caraway

Brussels Sprouts

Sauerkraut

Dessert
Pound Cake, with warmed fruit jam and whipped cream on top.

Beverage
Red Wine, Ale, Milk

Bread
Sturdy, Chewy Bread

Bread Dressings

Sauces, Condiments, Miscellaneous
Onion Marmalade

Coarse-ground Mustard

Horseradish Sauce

Jams, Preserves, and Syrups

Serving Suggestions, Notes for the Cook:
The challenge is to keep this 'Winter' and not venture too much into 'Fall'.

Keep in the back of your mind the things that you would have on hand (prior to refrigeration and canning) at your location during Winter, and branch out, generously, from there.