Christmas Buffet, Radishes.

I have just been sent a pdf of the Chrtistmas buffet menu from the restaurant we have booked for Christmas Day

Christmas Day Buffet Menu

Freshly Baked Bread

Assortment of freshly baked rolls and flatbreads (V)

Appetizers & Cold Selections

Winter garden greens with toppings and selection of dressings (G, V, D)

Ceasar salad (G, V)

Tri - coloured penne pasta, sweet bell peppers with a pesto vinaigrette (V)

Roasted beet salad with poached pears and honey sage balsamic

vinaigrette (G, V, D)

Oriental noodle salad, crisp vegetables, ponzu hoisin ginger vinaigrette (V)

Red skin potato salad, fire roasted corn, sweet peas and a pommery mustard

thyme mayonnaise (G, V)

Red and yellow heirloom tomatoes, basil julienne, baby bocconcini, balsamic

vinaigrette. (G, V)

Peel and eat shrimp, lemons, cocktail sauce and yuzu mango salsa (G)

Vegetables

Vegetable crudite tower (G, V, D)

Grilled vegetables and spiced olives (G, V, D)

Main Course Selections

Seasonal vegetables (G, V, D)

Buttermilk roasted garlic mashed potatoes (V)

Maple grilled sweet potato (G, V, D)

In-house smoked and grilled honey garlic ribs

Atlantic salmon fillet, orange lemongrass cream (G)

Grilled chicken breast, cipollini onion, bacon sherry demi glaze (G)

Wild mushroom lasagna (V)

Herb stuffing (D)

Roasted young Ontario turkey (G)

Breaded pork schnitzel

Carvery

Slow roasted top sirloin (D)

Beef gravy, horseradish, Dijon mustard, sweet ham glaze (D)

Desserts

Selection of colossal tortes and cheesecakes (V)

In house made petite pastries (V)

Fresh fruit and berry display (G, V, D)

Gourmet cheese and assortment of crackers (V)

Warm Christmas pudding and sauces

G = Gluten free V=Vegetarian D= Dairy Free

Pig tails available by request

I think I will need to give up eating for a week before and another week afterwards.

I finally got some radishes today, I haven't done much with them because we have had no water all day, but I pulled off a piece of the greenery and tasted it. I must confess, I was not impressed with it. I don't think I will be trying it in pesto after all. Mind you the bunches I have, the greenery isn't all that good anyway. I will, however, be trying the roasted radishes dish I posted before. It is a bit heavy on oil and I might reduce that somewhat. Mind you, the way I have been picking at the radishes all day, there may not be any left.

I published this dish a while back. The polenta could also be made at home. It's not that difficult.

Smoky Shrimp and Parmesan-Polenta Cakes

Invite company over for this gourmet-inspired dish that's a snap to make. Serve with salad greens splashed with vinaigrette.

1 pound peeled and deveined medium shrimp 1/4 cup dry white wine 
1 tablespoon chopped fresh chives 
1 tablespoon fresh lemon juice 
1/4 teaspoon Spanish smoked paprika 
1 17-ounce tube polenta, cut into 8 (1/2-inch) slices 
Cooking spray 
8 teaspoons marinara sauce  
8 teaspoons grated fresh Parmesan cheese 
1 tablespoon chopped fresh flat-leaf parsley 

Preparation

1. Preheat broiler.
2. Heat oil in a large skillet over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, stirring frequently. Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat. Keep warm.
3. Place polenta slices on a baking sheet coated with cooking spray. Top each slice with 1 teaspoon sauce and 1 teaspoon cheese; broil 3 minutes or until cheese melts. Place 2 polenta slices on each of 4 plates; top each serving evenly with shrimp mixture. Sprinkle with parsley.

Have a great day