Select Recipes from Tim Laird's That' Entertaining
by Lambert and Lindsey
posted Nov 26 2013 9:00AM
In a punch bowl or large pitcher, add:
8 ounces Chambord liqueur
8 ounces cranberry juice
2 750-ml bottles Korbel Brut California Champagne, chilled
Stir and garnish with fresh raspberries or blackberries, then serve immediately.
Note: For a dramatic look, use a small Bundt mold to freeze water and raspberries and float the ice with berries in the punch.
Beef Tenderloin Sandwiches with Horseradish Dijon Cream
If you do not have time to cook your own beef tenderloin, pick it up already cooked from your favorite market or the prepared food area of your local grocery store and have it sliced thick (¼-inch). Place a slice or two of beef on a “slider” or mini hamburger bun and add the Horseradish Dijon Cream or serve it on the side.
Horseradish Dijon Cream
In a small bowl, combine:
1 cup sour cream or non-fat plain yogurt (preferably Greek-style)
¼ cup horseradish
2 tablespoons Dijon mustard
½ teaspoon Kosher salt
½ teaspoon black pepper
You can get Tim's new book (as well as his first one) at Amazon