Cary Dinner Fairy offers gift certificates in any amount desired for any occasion.
Cary Dinner Fairy can prepare food for new parents, bereaved families, injured relatives or friends, special birthday dinners or unique anniversary gifts.
I design specialized menus tailored to every dietary need, and if desired, will package and provide detailed and extremely easy to follow reheating instructions to accompany the food.
SAMPLE GIFT PACKAGE MEALS:
Roasted Chicken with Rosemary Pan Gravy, Baked Apples stuffed with Cheddar Cheese and Wild Rice, Sauteed Wild Mushrooms and Green Beans
A whole young chicken is slowly roasted with garlic and herbs until browned. The natural juices are used, along with some homemade chicken stock and a hint of rosemary, to make a silky gravy. For the apple side dish, I remove the apples’ cores, and stuff them with extra sharp cheddar cheese, wild rice and chives, and then bake them until they are soft. Contrasting with the sweet flavor of the apples are earthy mushrooms that have been sauteed in butter and tossed with French green beans.
Lasagna with Homemade Meat Sauce and Four Cheeses, Salad of Baby Greens with Balsamic Vinaigrette, Fresh Garlic Bread
There are lasagnas, and there is my lasagna… I make my own sauce from scratch using freshly ground veal, beef and pork, Italian tomatoes, garlic, and fresh basil and oregano. The sauce is slowly simmered for hours in order to develop hearty, rich flavors. I layer the sauce over lasagna noodles along with ricotta, mozzarella, Parmesan and Pecorino cheeses and then bake until it is warm and bubbly. This is a fantastic dish for cool weather dinners, and the leftovers freeze or reheat very well. The lasagna is served with a crisp salad of assorted baby greens, cucumber and shredded carrots along with a complementing homemade Italian Balsamic Vinaigrette dressing. The garlic bread is made from freshly baked Italian bread that is spread with a garlic/olive oil compound butter and then toasted until golden brown.
Cabernet Braised Beef with Mushrooms, Roasted Red Potatoes, Salad of Arugula and Figs with Maytag Blue Cheese and Balsamic Vinaigrette
The beef for this menu is slow-cooked for hours until tender with button mushrooms. Its sauce has flavor highlights of rich red wine with a little bit of orange. The new red potatoes are diced, tossed in olive oil and garlic, and then browned in the oven. The figs for the accompanying salad have been marinated overnight in port wine, and then roasted and cooled. The salad is composed of fresh arugula, figs, Maytag, (a slightly creamy blue cheese) and a home made balsamic vinaigrette.
