As probably some of you remember, last year I was in mourning for my beloved mother's death. Regardless of that, my family decided that it was not time for me to spend the Holiday alone. This is the Menu I shared at the Whats for Dinner Board. Perhaps, it might provide some ideas for those in a similar situation.

A FRESH APPROACH TO AN OLD HOLIDAY

I refuse to conform to the traditional Menu this year. I was not planning on receiving my friends for the occasion but my family decided for me! Yesterday I was told that it was time to shake off the blues and to plan something for next Thursday because they were coming. The option was for me to cook or for my niece to jump in and invent. Therefore, I want to share with all of you my selection for a fresh approach to an Old Holiday, cooked by me with all my love. Buen Provecho!

SUGAR SNAP PEA SOUP WITH MINT
6 servings

1 lb sugar snap peas, ends snapped off and strings removed
2 cups chopped white onion
2 garlic cloves, crushed
3 tb sweet butter
1 1/2 quarts good chicken stock
2 cups water
8 fresh mint leaves
1 cup cream
salt and pepper to taste

In large soup pot, over low heat, cook the onions and garlic cloves in the butter until translucent. Stir in the stock and water and simmer, uncovered for 10 minutes. Add the snap peas and blanch for 2 minutes. Puree the solids in a food processor with some of the liquid. Puree in batches, adding the mint leaves for the last batch. Add salt and pepper and cream and heat, not boiling. Serve garnished with chopped cilantrillo or parsley leaves. Delicious!

SHRIMP SALAD WITH RED PEPPER AND HERB MAYONNAISE
6-8 servings

3 lbs jumbo shrimps
6 quarts cold water
2 tb salt
small thyme sprig
6 peeled garlic cloves
1/2 lime, sliced
1 bay leaf

For the mayonnaise:
1 extra large egg yolk
1/2 roasted red bell pepper or pimento
2 tb tarragon vinegar
3 scallions, white and green parts, chopped
1 tb Dijon mustard
2 tsp fresh lime juice
pinch of cayenne pepper
1/2 tsp salt
1 cup extra virgin olive oil
1 tsp chopped fresh dill
1 tsp chopped parsley
2 tsp chopped tomatoes
1 tb minced red bell pepper.

For the shrimp, combine all ingredients, except the shrimp, and bring the water to a boil, simmering for 15 minutes. Drop in the shrimp and cook for 4 minutes. Drain the shrimps in colander and plunge in ice water to stop cooking. Peel, devein, rinse and pat dry.
For the mayonnaise: Place all the ingredients except the oil, herbs, tomatoes and chopped red pepper in the processor and process for 30 seconds. Add the oil slowly, remove mixture to a bowl and stir in remaining ingredients by hand. To serve, mix the shrimps with the mayonnaise. Chill before serving. Keep well covered in the refrigerator until serving time.

ROAST CHICKEN WITH GARLIC, TARRAGON, AND CUSHED BLACK PEPPERCORNS
6 servings

5 lbs chicken pieces
1 1/2 sticks butter, softened in the microwave
1 tb crushed garlic
1/2 tsp dried tarragon (careful, use sparingly)
2 tsps or to taste crushed black peppercorns

In small bowl, mix together the softened butter, the garlic and tarragon. Lift the skin of the chicken pieces and spread the seasoning over them. Preheat the oven to 500 F. Place the chicken in baking pan large enough to hold it. Smear any remaining seasoning over it. Sprinkle with 1 tsp crushed peppercorns. Lower the heat to 350 F & roast for approximately 20 to 30 minutes. Remove from oven and let the chicken sit for several minutes. Remove chicken from the pan, pour off excess fat and reserve the pan for preparing the sauce.

Sauce:
1/4 cup tarragon vinegar
1/3 cup dry white wine
1 quart chicken stock
3 tb heavy cream
3 tb cold sweet butter, cut in 8 pieces
1 tsp chopped Italian parsley (cilantrillo)
1 tsp minced fresh tarragon
1 chopped tomato

Over medium heat, deglaze the roasting pan with the vinegar, scraping bits and juices with a spatula. When liquid begin to bubble, add the wine and simmer. Strain the liquid into a 12 inch saucepan, add the stock and reduce by two thirds. Add the cream and reduce over medium heat for 5 minutes. Remove the sauce from the heat and incorporate the butter by adding it one piece at a time into the sauce with the wire whisk. Place the pan in very low, add the herbs and chopped tomato. Keep the sauce warm in a bain/marie. For serving, arrange chicken pieces in a serving dish and pour the sauce over and around the chicken.

POTATOES IN GREEN SAUCE
Serves 4

3 tb olive oil
1 peeled garlic clove
1 small minced onio
4 medium Idaho potatoes, peeled and sliced
3/4 cup chicken broth
salt and ground pepper
3 tb minced parsley

Heat the oil in a skillet, add the garlic and cook until lightly browned. Remove the garlic, mash and reserve. Add onion to skillet and sauté until wilted. Add the potato slices and brown lightly. Stir in the broth, salt, pepper, the reserved garlic and the parsley. Cook over low heat, uncovered about 10 minutes. Turn the potatoes, cover and cook about 10 more minutes or until tender. Serve with the chicken.

For dessert, a fruit sherbet served in wine cups, garnished with fresh mint.

For wine, I will serve a refreshing California Savignon Blanc or a Robert Mondavi reserve Chardonnay.