Ingredients

For the roasts:

• 1 boneless turkey breast (3 pounds)
• 4 tablespoons butter, softened
• 3-4 tablespoons minced fresh herbs – parsley, chives, thyme
• 1 small clove garlic
• 1 small shallot, grated
• Juice of 1/2 lemon
• Kosher salt and coarse black pepper
• 1 pork loin (3 pounds)
• 1 center-cut beef tenderloin, trimmed (3-4 pounds)
• Extra virgin olive oil (EVOO)
• 2 teaspoons fennel seed
• 2 teaspoons granulated onion, divided
• 2 teaspoons granulated garlic, divided

For the horseradish sour cream sauce:

• 1 1/2 cups sour cream
• 1/3 cup heavy cream
• 3 round tablespoons prepared horseradish
• 6 tablespoons chives, finely chopped (1 small bundle)
• Salt and coarsely ground pepper, to taste

For the apple sauce with fresh thyme:

• 4 large, crisp apples, peeled and coarsely chopped
• 1 tablespoon lemon juice
• 3 cups cloudy organic apple cider
• 1/4 cup dark amber maple syrup
• A pinch of salt
• 2 tablespoons fresh thyme, finely chopped

For the Caesar pesto:

• 1 cup packed dark leafy romaine leaves, stemmed and coarsely chopped
• 1 round teaspoon anchovy paste
• A generous handful of grated Romano cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Juice of 1 lemon
• 1 large clove of garlic, grated or pasted
• Coarse black pepper, to taste
• 3 tablespoons toasted pine nuts
• 1/4-1/3 cup extra virgin olive oil (EVOO)

For the fixin's:

• Watercress, 1 bundle per 6 guests
• Romaine hearts, chopped, 1 heart per 6 guests
• 1/4-1/3 cup extra virgin olive oil (EVOO)
• Cornichons or mini Gherkins
• Giandiniera, chopped in food processor into relish
• Assorted mustards
• Sharp cheddar cheese
• Warm French rolls or baguettes, 2 rolls or 6 inches of baguette per party guest

Description

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