Starter :

Prosciutto Baskets

Main Course :

Roquefort Veronique served with Asparagus Gratin and Garlic-Roasted Potatoes

Cleanse Palate or Light Dessert option :

Port & Lemon Sorbet

Dessert :

Maple Bavarian Cream

All recipes are for 4 people

• 1 1/3 sheets filo pastry, 16 x 12-inch (40 x 30 cm) rectangles
• 1 1/3 tablespoons butter, melted
• 2/3 tablespoon olive oil
• 2/3 red onion, finely chopped
• 2/3 teaspoon sugar
• 3 oz prosciutto, coarsely chopped
• 6 2/3 sun-dried tomatoes, coarsely chopped
• 5 oz salad greens
• basil leaves, to garnish

DRESSING:

• 1/8 cup olive oil
• 1 1/3 teaspoons white wine vinegar
• salt
• freshly ground pepper

Preheat oven to 375F (190C). Cut filo pastry into 24 (4-inch) squares.

Lightly brush a 12-cup muffin pan with butter. Brush 12 sheets of pastry with butter. Line each cup with a square of pastry. Brush remaining sheets of pastry with melted butter and place on top, arranging them so that the points are like petals. Bake 10 minutes or until golden. Keep warm. Heat oil in a saucepan, add onion and cook, stirring occasionally, 5 minutes, until soft. Add sugar and cook 3 minutes. Stir in prosciutto and sun-dried tomatoes. Heat over low heat to warm through.

To make dressing, put olive oil, wine vinegar, salt and pepper in a large bowl and whisk together. Add salad greens and toss well. Arrange salad on 6 serving plates. Fill tartlet cases with prosciutto mixture. Arrange on serving plates, garnish with basil leaves and serve.

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 4 skinned, boned chicken breasts halves
• 1 leek, chopped
• 2 teaspoons all-purpose flour
• 3/4 cup milk
• 2 1/2 oz Roquefort cheese
• 1/3 cup half-and-half
• 5 oz seedless green grapes, halved
• chopped fresh parsley, to garnish

In a skillet, heat butter and oil. Add chicken; cook, turning, until golden on all sides. Reduce heat. Stir in chopped leek. Cover and cook 30 minutes or until chicken juices run clear when chicken is pierced. Remove chicken from skillet; set aside on a warmed plate.

Sprinkle flour into pan; cook, stirring, 1 minute. Remove from heat; gradually stir in milk. Bring to a boil, stirring, and cook 2 minutes until thickened. Add cheese, half-and-half and grapes; cook, stirring, 5 minutes. Pour sauce over chicken and garnish with parsley.

• 1 1/2 lb asparagus

SAUCE:

• 1 leek, finely chopped
• 2 teaspoons all-purpose flour
• 3/4 cup milk
• 4 teaspoons chopped tarragon
• 2 tablespoons whipping cream
• salt
• black pepper to taste
• 1 egg

TO GARNISH: a tarragon sprig

Preheat oven to 375F (190C).Trim and cook asparagus in usual way; drain off cooking water, reserving 1/3 cup. Set asparagus aside.

To prepare sauce, in a saucepan, melt 1/2 of butter. Add leek, cover and cook over low heat 5 minutes. Stir in flour and cook over low heat 2 to 3 minutes.

In a separate pan, heat milk and reserved asparagus cooking liquid; do not allow to boil. Add to roux and stir over low heat until sauce has thickened. Remove from heat and stir in tarragon, cream and season with salt and pepper. Beat egg lightly and stir into sauce.

Lay asparagus in a gratin dish, tips facing alternate ends. Pour over sauce, dot with remaining butter and bake in oven 10 to 12 minutes, until golden and sauce is bubbling.

Serve from baking dish, garnished with tarragon sprigs.

• 1 1/2 lb new potatoes
• 8 1/8 unpeeled shallots
• 8 1/8 cloves garlic, unpeeled
• 2/3 tablespoon chopped fresh sage
• 2/3 tablespoon chopped fresh thyme or rosemary
• 1/8 cup hazelnut oil or olive oil
• salt
• pepper

Preheat oven to 400F (205C). Rinse and dry potatoes and halve any large ones. Trim shallots, removing root ends. Combine with potatoes, garlic and herbs.Into a roasting pan, place oil. Place in the oven 5 minutes until hot and starting to smoke. Add potato and shallot mixture, taking care not to splash the hot oil. Stir until potatoes, shallots, garlic and herbs are well coated.Return to the oven and roast 50 to 60 minutes or until potatoes are tender, turning occasionally to brown evenly. Transfer to a hot serving dish and serve at once.

• 1 cup fresh lemon juice (4 to 6 lemons)
• 2 cups water
• 1/2 cup sugar
• 3/4 cup ruby port wine
• 1 egg white, whipped

TO GARNISH:

• lemon slices, if desired
• mint leaves, if desired

In a medium bowl, mix lemon juice, water, sugar and port wine. Stir until sugar dissolves. Omit egg white. Pour in ice cream canister. Freeze in ice cream maker according to manufacturer's directions.

FREEZER METHOD: Pour prepared mixture into several undivided ice trays; cover; place in freezer; freeze to a thick slush. In a food processor/blender, process semi-frozen sorbet and egg white until light and smooth. Return to trays. Recover; freeze until firm. Serve within 2 to 3 hours.

Pile sorbet in chilled champagne flutes.

Garnish with a lemon slice and a mint leaf, if desired.

• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons water
• 1 1/2 teaspoons unflavored gelatin
• 1 1/4 cups whipping cream
• 1/4 cup maple syrup,
• plus 1 tablespoon (additional) maple syrup
• 1/3 cup creme fraiche
• additional maple syrup to serve
• langues de chat cookies to serve

In a small bowl, combine lemon juice and water. Sprinkle gelatin over lemon-water and let stand 2 to 3 minutes, until softened. In a bowl, whip cream lightly, adding 2 1/2 tablespoons of maple syrup. Set bowl of gelatin in a saucepan of hot water and stir until dissolved. Stir in remaining maple syrup, then pour into whipped cream. Whisk again until cream stands in soft peaks. Fold creme fraiche into maple-cream mixture. Spoon into individual dessert dishes and chill until set. Spoon additional maple syrup over top and serve with cookies.

Note: Real maple syrup, as opposed to maple-flavored syrup, is very expensive and not always easy to obtain. It is worth seeking out for this dessert, as it greatly improves flavor.