During seasons in which attendees typically participate in a number of special events and galas, it’s important to “spice up” menus and add some variety. Replacing or supplementing traditional seasonal dishes such as turkey with classic entrées is the added touch that guests will appreciate. Dress up a table and surprise guests with lobster Thermidor, beef Wellington, Cornish hen, leg of lamb or roast beef with Yorkshire pudding.
This French classic dates back to 1894 when it was served at Chez Marie restaurant in Paris. It’s easy to prepare. The lobster meat is mixed with a creamy white wine sauce and served in the lobster shell. Parmesan cheese is usually sprinkled on top to add flavor.
Enjoy Emeril Lagasse’s recipe video below.
Cornish Game Hen
Despite its British-sounding name, Cornish game hen is an American classic. These small birds that only weigh about 1.5 pounds each were first bred in Connecticut during the 1950s.
Stuff and prepare using the same procedures used to prepare turkey or a whole chicken for roasting. Usually, one hen is served per guest.
Beef Wellington is a tender cut of beef covered in a spicy paste or foie gras and wrapped in puff pastry. The origin of Beef Wellington is not entirely clear. Some sources indicate that it was likely named for Duke Arthur Wellesley, the 1st Duke of Wellington who defeated Napoleon Bonaparte at the Battle of Waterloo.
Serve one beef Wellington per table or one mini beef Wellington per guests. It will be a treat for North American corporate groups as many guests will be trying it for the first time.
Watch Celebrity Chef Gordon Ramsay demonstrate how to prepare it.
Pheasant Under Glass
The origin of pheasant under glass is unclear, but it’s guaranteed to add a touch of elegance to any gala event. Most recipes use pheasant breasts sautéed in cream, cognac and wine. It’s served under a dome glass and unveiled at the table for a dramatic effect.
Roast Beef with Yorkshire Pudding
Roast beef has been a staple in the English diet since the early 18th century. Yorkshire pudding are a light and fluffy version of one of the many puddings from England prepared from batter. The Historic U.K. site credits Hannah Glasse for first using the term “Yorkshire” in her book The Art of Cookery Made Plain, published in 1747. One way to make Yorkshire pudding more flavorful is to add drippings from the roast into the batter and pour them in the pan before adding the batter.
A spikey-haired BBC chef shows how it’s done.
And those are just a few tip on enjoying classy cuisine for galas and festive events.