Bijouxs is getting ready to welcome 2011 with a festive New Year’s menu that includes the Bijouxs version of Sea of Rubies Punch. It is a pretty little jewel, providing an easy and modern house cocktail to get your celebration started.
Long ago and far away we lived in a magical blue house. There, a secret garden contained a glass orchid house and a giant persimmon tree. It was there and then that I learned to make Persimmon Pudding, a holiday Bijouxs from Christmas past.
These simple cutlets were a favorite for my clients, nice to have on hand in the freezer when you come home famished. They are really a take on classic Italian veal cutlets, using turkey cutlets, which you can find in almost every market. I am using a vegetable spray to keep down the calories, but you can surely fry them up in a olive oil to increase the richness. The keys is to dredge the cutlets hot out of the pan in the grated Parmesan cheese and then I like to add a little grated lemon zest, adding that little bit of fresh. You can freeze them, if you can keep them around long enough, they are a great snack.
The best-ever poached salmon recipe that really is not a recipe at all, it’s just too simple. Fresh salmon fillet is topped with fresh herbs, a dash of white wine, lemon juice a little butter and popped off into the oven to gently poach. The poaching liquid creates a wonderful light sauce that can be used to top the salmon, along with rice, or steamed white creamer potatoes. Serve with additional lemon wedges.
The holiday train is on the fast track, racing us all to meetings, holiday events, shopping and also dragging behind is my broken oven that needs repair. What can I cook for holiday guests that is simple, easy and provides the warm comforts of the season without an oven? The phone rings, a friend reminds me of Seafood Chowder, a perfect soup for a chilly night and certainly company worthy – Bijouxs without an oven.
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