Cookbook:Winter Menu
Cookbook | Recipes | Ingredients
This is not intended to be an exact menu for a particular meal, but rather a menu of items of a particular theme from which the cook may choose.
The theme is Winter, as being distinct from Fall and Christmas.
Appetizer edit
Caponata on slices of toasted French Bread
Pickled Herring on dark, stout, multi-grain bread
Soup edit
Salad edit
Main Course edit
Roast Beef, an elaborate and detailed recipe
Sausages: Kielbasa
Starch edit
Vegetables edit
Ale, Mustard and Winter Vegetable Pie
Boiled Cabbage with Caraway
Dessert edit
Pound Cake, with warmed fruit jam and whipped cream on top.
Accompaniments edit
Beverage edit
Bread edit
Sturdy, Chewy Bread
Bread Dressings
Sauces, Condiments, Miscellaneous edit
Coarse-ground Mustard
Horseradish Sauce
Jams, Preserves, and Syrups
Serving Suggestions, Notes for the Cook: edit
The challenge is to keep this 'Winter' and not venture too much into 'Fall'.
Keep in the back of your mind the things that you would have on hand (prior to refrigeration and canning) at your location during Winter, and branch out, generously, from there.