WINTER 1996 I 5757

Recipes For Successful Hohday Gatherings

Beginning with Thanksgiving and running through Super Bowl

Sunday, this time of year is filled with a variety of occasions to entertain.

Potato Latke

Whether you are planning a Hanukkah party or heading to an office

get-together, Chef Michael Miller offers some recipes for you to try. ■

Salmon Napoleon

INGREDIENTS
1 1/4 lbs. of peeled and finely grated potato
2 1/2 oz. flour
2 whole extra large eggs
1/2 tsp. baking powder
1 medium Spanish onion peeled, sauteed and finely minced
1 clove of garlic minced and sauteed
2 tsp. salt (to taste)
1 tsp. white pepper (to taste)

Mix potatoes, onion, garlic and eggs. Sift flour and
baking powder. Add to potato mixture until batter is formed.
Pour onto hot grill with vegetable oil to form 6 latkes. Brown
well on both sides.

Cut two thin slices of large Idaho potato 2-1/2 inches wide
lengthwise. Saute until crisp and golden brown. Place 2 1/2 oz. of
thinly sliced smoked salmon between layers of potato. Spin cucum-
ber linguini into thimble shape. Place on plate next to Napoleon.
Dill cream with red pepper and caper garnish to finish the plate.

Smoked Honey Bourbon Turkey Breast

PRESENTATION
2 oz. grauard lax (gray-lox) sliced thin, formed into rose flower shape
1 thin crisp potato latke
2 oz sour cream sauce
1 tbsp. minced chives
1 tbsp. minced dill
2 tbsp brunoise of tomato and scallion
Place crisp latke in center of plate. Drizzle in zigzag
fashion sour cream sauce over latke. Garnish latke with dill.
Garnish outside of plate with chives, scallions and tomatoes.
Put salmon rose on top of latke. ■

See the Cranberry Pear Chutney recipe on page 4

BRINE FOR TURKEY BREAST
3 oz. kosher salt
3 oz. granulated sugar
3 oz. dark brown sugar
1 gallon ice water
1/2 cup bourbon
1/2 tbsp. allspice whole
1/2 tbsp. black peppercorns
1/2 tbsp. juniper berries

3 bay leaves
4 sprigs thyme
4 sprigs parsley
4 sprigs rosemary
1/2 head garlic
4 oz. celery diced
4 oz. onion diced
3 oz. carrot diced

Place turkey breast in brine for 48 hours. Rinse thorough-
ly and towel dry. Then allow to air dry for up to 3 hours until
pelicle forms. Rub with 1/2 cup of honey and 1/4 cup of bour-
bon. Smoke with hardwood in your barbecue for approxi-
mately 3 hours on low heat. Allow to rest from heat for 15 min
* -
utes. Serve.