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Company Information:, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

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Swan's Palette Recipes

Swan's Palette Recipes

This week I have something really special for you. This is a project that I have been working on for 3 years. It’s called The Swan’s Palette, a fine collection of recipes from the Forward Arts Foundation. My friend Betsy and I co-chaired this book and it is fabulous! It is available on the site, of course. Keep in mind that the profits go to furthering the visual arts in Atlanta. If you don’t live in Atlanta, you should visit and check out the new, improved visual arts that we now have because of this wonderful book.

I have had many requests from subscribers for seafood recipes. Obviously they are new to my world because the rest of you know that I hate fish! But I’ve decided to kill two birds with one stone. Here is a menu from the new book featuring seafood (2 to be exact). The rest of the menu is just good stuff. Serve these with the salad of your choice.

This menu serves 8

Crab Meat Mornay with crackers

Grilled Tuna with Mango Papaya Relish

Potato Gratin with Boursin

Fresh Apple Cake

Crab Meat Mornay:

1 stick butter

1 bunch green onions

1/2 cup finely chopped parsley

2 tablespoons flour

2 cups 1/2 and 1/2

8 oz. Shredded Swiss cheese

1 tablespoon sherry

Salt and red pepper to taste

1 pound lump crab

Melt the butter in a heavy pan and sauté the green onions and parsley until tender. Add the flour, half and half, and cheese. Cook until the cheese melts stirring frequently. Add the sherry, salt, red pepper and crab meat. Mix gently. Serve hot with crackers for dipping.

Grilled Tuna with Mango and Papaya Relish:


1 mango, peeled, seeded and chopped

1 papaya, peeled, seeded, and chopped

1 tablespoon chopped fresh cilantro

2 tablespoons lemon juice

Salt and pepper to taste


8 tuna steaks

2 teaspoons ground coriander

2 tablespoons olive oil

Salt and pepper to taste

For the relish: puree half the fruits and the cilantro in a blender or food processor. Transfer to a bowl. Add the remaining mango and papaya and the lemon juice, salt and pepper to the bowl and mix well.

For the tuna: rub the tuna with the olive oil and sprinkle with the coriander, salt and pepper. Grill for 4 to 5 minutes per side for medium rare over a medium high grill. Grease it first. Serve with the relish. You can make the relish in advance and refrigerate it.

Potato Gratin with Boursin:

2 cups heavy cream

1 (5 ounce) package Boursin cheese

5 medium baking potatoes, thinly sliced

Salt and pepper to taste

1 1/2 tablespoons chopped fresh parsley

Combine the heavy cream and cheese in a large saucepan. Cook over medium heat until the cheese is melted and the mixture is well blended, stirring constantly. Arrange half of the unpeeled potato slices in slightly overlapping rows in a greased 9x13 baking dish. Sprinkle generously with salt and pepper. Pour half of the cheese mixture over the potatoes. Arrange remaining potato slices over the cheese mixture. Sprinkle generously with salt and pepper. Top with the remaining cheese mixture. Bake at 400 degrees for 1 hour or until top is golden brown and the potatoes are tender. Sprinkle the parsley over the top. This can be made a day ahead and reheated.

Fresh Apple Cake:

2 cups flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 cup vegetable oil

3 eggs, beaten

3 cups chopped peeled apples

1-1/2 cups chopped walnuts or pecans

Combine the flour, sugar, baking soda, salt, and cinnamon in a large bowl and mix well. Add the oil, eggs and apples and mix well. Fold in the walnuts. Spoon the batter into a greased bundt pan. Bake at 325 degrees for 1-1/2 hours. Let cool in pan for 10 minutes. Remove from pan and cool completely.

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