The Holland House Recipes

HOLLAND HOUSE

Steps:

• Add the genever, dry vermouth, lemon juice and maraschino liqueur into a shaker with ice and shake until well-chilled.
• Double-strain into a cocktail glass.
• Garnish with a lemon twist.

CHICKEN MARSALA HOLLAND HOUSE

Steps:

• Pound chicken (or veal) until thin.
• Dredge lightly on both sides with flour.
• In large skillet, melt butter and saute mushrooms over medium heat until browned, about 10 minutes.
• Remove and set aside.
• Add chicken to skillet and cook through, 4 minutes on each side. Remove to serving platter.
• Return mushrooms to pan, stir in Marsala, water, parsley and rosemary.
• Heat and pour over chicken.

HOLLAND HOUSE

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

HOLLAND HOUSE® LEMON CHICKEN SALAD

Steps:

• Place cooking wine and chicken in large saucepan. Add enough water to cover. Bring to a boil; reduce heat. Simmer 10 minutes or until chicken is tender and no longer pink.
• Let chicken cool in liquid 45 minutes. Drain; cut chicken into bite-sized pieces.
• In large bowl, combine chicken, pea pods, celery, onions, mayonnaise, lemon peel and pepper; mix well. Cover; refrigerate 1 to 2 hours to blend flavors.
• Just before serving, stir in almonds. To serve, spoon chicken salad onto lettuce-lined plates.

THE HOLLAND HOUSE

Steps:

• Add the ingredients except the lemon twist to a shaker and fill with large, ice cubes.
• Shake, and double-strain into a Martini glass.
• Garnish with the lemon twist.