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At the Pritikin resort this year, Christmas
and New Year’s Eve were fantastic experiences for food lovers.
The dishes were, truly, the very definition of delish! Below are
the full menus, plus two of the prized recipes. More gala feasts
are being planned for evenings throughout 2005, says Executive
Chef Drew Rosen.
| Christmas Dinner |
Shrimp Kebabs
Rainbow Micro Greens With Blood Orange & Meyer Lemon
Chilled Watercress & Melon
Marinated Cornish Hen With Red & Purple Fingerlings
Baby Roasted Beets & Zucchini Flowers
Cherry Pie A La Mode |
| New Year’s Eve Menu |
Stone Crabs
Wild Mushroom Broth With Pearled Vegetables
Braised Lobster
With Grilled Tomatoes & Parsnips
Seared Elk Chop With
Cherry Jus
Sweet Potato Soufflé
Three Bean Ragout
Baby Fennel
Banana Split Sundae |
| Late Night Snacks |
Crab Cakes
Barbequed Chicken Pizza
Stuffed Oysters
Vegetable Sushi Roll
Black Bean & Corn Tacos
Shrimp Tacos |
Elk Chops With Garlic & Sage Crust
Serves 4
- 5-oz elk chops with the bone
- Tbsp garlic, peeled and minced
- Tbsp fresh sage
- Tbsp fresh rosemary
- Tbsp juniper berries, ground
- tsp black pepper, ground
- Tbsp coriander, ground
Turn on broiler. Mix all spices together. Coat the elk chops
with spices. Place under a hot broiler for 2 minutes. Flip and
cook for 1 ½ minutes more.
SERVING SUGGESTION: Serve with a white bean ragout.
NUTRITIONAL INFORMATION (PER SERVING): 170
calories, 1g saturated fat, 80mg cholesterol, 85mg sodium, 33g
protein.
PRITIKIN EXCHANGES: 1 AP (animal protein)
Cherry Jus
Makes 30 2-ounce servings
- 6 cloves garlic, peeled
- 1/2 cup shallots, peeled
- 1 carrot, peeled
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 Tbsp black peppercorns
- 1 cup unsweetened dried cherries, halved
- 1 cup Madeira
- ½ cup canned whole tomato
- 4 cups chicken stock, de-fatted, low-sodium
- 1 Tbsp cornstarch
- 1 Tbsp water
In a hot stockpot, sauté garlic, shallots, carrot, herbs,
and peppercorns. When light brown, add 1/2 cup cherries, Madeira,
tomato, and chicken stock. Bring to a boil and reduce heat to simmer.
Cook until reduced by half. Strain out vegetables, cherries, and
herbs. Put liquid back on stove over high heat. Add remaining 1/2
cup cherries.
Mix cornstarch and water, and add. Stir until thickened. Serve
with Elk Chops With Garlic & Sage Crust.
NUTRITIONAL INFORMATION (PER SERVING): 30 calories,
0g fat, 0mg cholesterol, 5mg sodium, 2g sugar.
PRITIKIN EXCHANGES: 1/2 F
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