Recipe(tried): Hello Paula! Monkfish with Carrots and Raisins, Cold Vegetable Roll, Green Salad with White Grapes, Macedoine De Fruits

Here is a Menu that I frequently repeat for family gatherings. If Monkfish is not available you might consider halibut which is another delicious white fish.

MENU FOR A SPECIAL EVENING
I was reviewing my notes from one of the Christmas parties and here is the Men , which was enjoyed by everybody. It was served with several bottles of Puligny Montrachet, a wonderful gift from one of my clients. Bon Appettit!

MONKFISH WITH CARROTS AND RAISINS:
Serves 4

2 pounds monkfish, about I inch thick
Salt
Flour for dusting
2 tb olive oil
1/4 cup finely chopped onion
1 small carrot, scraped and sliced
2 tb brandy
2 tb raisins
1 cup fish broth

Sprinkle the fish on both sides with salt and let sit 5 minutes. Dust with flour. In a shallow casserole, heat 1 tb of the oil and sear the fish on both sides. Remove fish to warm platter and wipe clean the casserole. Heat the remaining oil in the casserole and saut the onion and carrot until they soften. Add the brandy and cook 1 minute. Return the fish to the casserole and add the raisins and fish broth. Bring to a boil, cover and simmer for 10 or 12 minutes, or until the fish is done.

COLD VEGETABLE ROLL:

2lbs potatoes
Boiling salted water
2 tb margarine or butter
warm milk
1 tsp salt
1/4 tsp ground pepper
3 tb olive oil
1 large onion finely chopped
2 garlic cloves crushed
1/2 cup diced cooked carrots
1/2 cup diced green pepper
1/2 cup cooked peas
1/2 cup diced cooked zucchini
1/2 cup shredded Muenster or Mozzarella
Mayonnaise

Cook the potatoes, peel and mash with butter and warm milk. Season with salt and pepper. The potatoes must be smooth and somewhat dry. Spread the potatoes on waxed paper, forming a 9x12 rectangle. Heat the oil in a skillet and saut the onion, garlic cloves and remove from heat. Add the carrots, green pepper, peas, zucchini and cheese. Toss to mix. Add 2 tb mayonnaise, enough to make the vegetables cling together. Spread the vegetable mixture over the mashed potatoes. Roll up the mashed potatoes, starting al the long side, enclosing the vegetables and using a spatula to loosen from the waxed paper. Place on a serving tray and chill in the refrigerator for at least 1 hour. Serve, sliced, near the monkfish.

GREEN SALAD WITH WHITE GRAPES:

Make a selection of salad greens ( Boston lettuce, Romaine and a bit of Aragula). Arrange in a salad bowl and add 1/2 lb seedless grapes. Toss at the moment of serving with the following dressing : 2 tsp sugar; 1 tsp salt; 1/2 tsp white pepper; 1/2 tsp dry mustard; 1/4 cup vinegar. Shake until sugar and salt are dissolved. Add 3/4 cup olive oil; shake until well blended. Garnish with red onion rings.

MACEDOINE DE FRUITS

1 1/2 cups sliced very ripe bananas ( with a few drops of lime juice to prevent blackening)
1 1/2 cups seeded orange segments
3 cups peaches and plums, cut into wedges
1 1/2 cups strawberries
5 tb confectioner's sugar
3 tb Cognac
3 tb Kirsch
3 tb Grand Manier

Combine all the fruits in a mixing bowl and sprinkle with sugar. Blend well. Chill until ready to serve. When serving, add the liqueurs. Stir to blend and serve immediately.

Buen Provecho!