Gourmet
Veal or Turkey Roulades with Dried Apricot Rosemary Stuffing and Apricot Mustard Sauce
We used veal in the following recipe; however, turkey cutlets (slices of raw turkey breast) would also be delicious and have about half the fat grams. When the veal or turkey is pounded, the cutlets may tear. The holes can be sealed with wooden toothpicks, and as soon as the roulades are baked, the holes with close.
We suggest cooking the potatoes before the roulades, as they require a higher oven temperature. If desired, the potatoes may then be warmed up in the oven as the roulades finish baking.
Gruyère Walnut Wafers
Can be prepared in 45 minutes or less.
Coconut Gingerroot Rice
Can be prepared in 45 minutes or less.
Steamed Asparagus with Ginger Garlic Sauce
Can be prepared in 45 minutes or less.
Cheddar Cornmeal Crackers
Can be prepared in 45 minutes or less.
Vermont Maple Syrup Cheesecake
Vermont's maple sugaring season is in early spring, and Vermont Grade B maple syrup-which has a more pronounced flavor than Grade A-is available by mail order in quart-size containers from Highland Sugarworks, Websterville, VT, tel. (800) 452-4012.