Wayne Boatwright wrote:
> Oh pshaw, on Tue 18 Jul 2006 08:04:32p, Terry Pulliam Burd meant to say...
>
> > I'm having a dinner party next weekend. We'll be 8 in all, but one of
> > the guests had heart surgery a while ago. I want to serve an
> > interesting meal, but one that he can enjoy, as well. Can you see
> > anything in the following menu that I might want to
> > eliminate/replace/modify (recipes follow):
> >
> > *marinated shrimp
> > *flatbread and spread
> >
> > *barbecued salmon and halibut
> > *asparagus with lemon-herb sauce
> > *wild rice with wild mushrooms
> > *white rolls
> >
> > *bittersweet chocolate marquise with raspberry sauce
>
> Your menu sounds lovely, Terry, as do the recipes. However, a lot depends
> on the nature of your guest's heart problem. Was this aterial bypass
> surgery? Do they have high cholesterol? etc. Depending...you may need to
> re-think fats, both type and quantity. Cream cheese, chocolate, whipping
> cream, egg yolks, etc. You might consider using fat-free cream cheese, egg
> substitute, as well as making a chocolate dessert that uses only cocoa
> rather than chocolate.
>
> David had quadruple bypass surgery two years ago. We generally tend to
> miminize fats as well as well as choosing the fats we do use very
> carefully.

I agree with Wayne here, Terry. Consider the type of fats. If it were
me, I would tend to go with heart healthy fats, such as olive
oil,cannola oil, walnut oil...avocados,etc. These are also prevalent
in the cusines found around the mediterrenean..and I would also tend to
look to these cusines for inspiration. Another bonus is that these
cuisines are great choices for eating in the sweltering heat much of
the country has been having.

Christine