Recipes with Reserve

• Mustard-Roasted Salmon with Lingonberry Sauce
• Roast Turkey with Herb Butter and Caramelized-Onion Gravy
• Chocolate Chip, Cherry and Walnut Rugelach
• Herbed Chicken and Squash
• Chicken Soup with Root Vegetables
• Stir-Fried Egg and Tomato
• Eureka Tiki Punch
• Beets with Garlic-Walnut Sauce
• Buttermilk Cake with Blackberries and Beaumes-de-Venise
• Sweet Blini
• Maple Pecan Baked Apples
• Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives
• Pasta with Lobster, Tomatoes and "Herbes de Maquis"
• Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzo Balls
• Mango-Pineapple Tart with Macadamia Nut Crust
• Zwetschgenkuchen
• Trios
• Frozen Strawberry Lemon Meringue Torte
• Grilled Portabella and Bulgur Salad "Sandwiches"
• Beet, Fennel and Watercress Salad
• Tomato Risotto
• Peach-Frangipane Tart
• Spicy Corn Chowder
• Tomatoes with Moroccan-Style Fish Stuffing