|
| |
| Camembert Fondue w Truffle Essence | Serves | 4 |
| In 1 qt heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. Add
cream and simmer, uncovered, until reduced to about 2/3 c. Remove pan from heat and stir in truffle oil until incorporated. Season w
salt and pepper and sprinkle w chives. Cut cheese into 4 pieces and arrange on 4 plates. Divide warm sauce among plates, spooning
it on either side of cheese. Arrange pear slices, grapes, and walnuts around
cheese and serve bread on the side. |
| Chives | 1 |
| tsp finely chopped |
| Cheese, Camembert | 4 |
| oz at room temp |
| Camembert Gougere | Serves | 10 |
| Combine 1 c water, butter, 1/2 tsp salt, 1/8 tsp pepper and fines herbes. Boil. Add flour all at once. Stir vigorously til mix forms a ball.
Remove from heat. Cool 5 min. Add eggs, one at a time, beating 1 min after each. Stir in cheese, almonds and parsley. Spread mix in
greased 9" pie plate. Place on baking sheet. Bake 30-35 min @ 400. |
| Cheese, Camembert | 6 |
| oz, cubed |
| Nuts, Almonds, slivered | 0.25 |
| c, toasted |
| Cream all but heavy cream together. Mix at high speed until light and smooth. At medium speed, add heavy cream gradually in steady
stream. Mix 1 min after all cream is incorporated. Refrigerate, covered. |
| Combine eggs and butter in processor. Blend until egg is finely chopped and butter is mixed in (15 sec). Season w salt. Press into 9"
pie pan. Refrigerate 20 min. Mix sour cream and onion. Place caviar in strainer. Rinse gently w cold water and drain. Spoon sour
cream mix into egg "crust" . Cover and refrigerate until set, at least 1 hr. Spoon caviar over. Surround w crackers or toast points. |
| Caviar | 4 |
| oz, black lumpfish |
| Cherry Tomatoes, Russian | Serves |
| Poke 5-6 holes in each tomato and put in shallow bowl. Pour vodka over and let stand, covered, tossing occasionally, 1-4 hours. Stir
together salt and lemon pepper. Serve tomatoes w salt for dipping. 2 cups. |
| Alcohol, Vodka | 0.5 |
| c, pepper flavored |
| Cherry Tomatoes, Spicy Tequila | Serves |
| Cut off 1/4" from blossom end of each tomato and carefully scoop out seeds. In small saucepan, sprinkle gelatin over juice and let stand
1 min to soften. Heat over moderately low heat, stirring, until gelatin is dissolved. Remove pan from heat and stir in jalapeno and all
remaining ingredients except tomatoes. Cool filling slightly. Using a small spoon and holding each tomato over pan, spoon filling into
tomatoes, arranging on a platter as filled. Chill 4 hours up to one day, until filing is set. Garnish each w coriander leaf. |
| Chili Peppers | 1 |
| fresh jalapeno, seeded & minced |
| Tomato Juice | 0.33 |
| c or use V-8 |
| Cherry Tomatoes, Stuffed | Serves |
| Mix grated
cheese, egg yolks, sour cream, curry powder, chopped green onions, salt & pepper. Stuff hollowed out cherry tomatoes.
Top w/ bread crumbs, dot w/ butter and bake 15 min at 325 |
| Cheese, Cheddar | 1 |
| cup, grated |
| Cherry Tomatoes--Lemon-Vodka | Serves |
| Cut a small X in stem end of each tomato. Blanch 2-3 seconds in boilin water and plunge into ice water. Slip off skins. Stir vodka,
vinegar, and sugar together until sugar is dissolved. Add tomatoes w dill and s&p. Marinate, covered and chilled 30 min-1 hr. Toss w
lemon zest strips. |
| Alcohol, Vodka | 0.33 |
| c lemon flavored |
| Mash cheese, butter, flour, salt, cayenne, Worchester, and crackers (or use cereal or seasoned bread crumbs). Shape into balls on
ungreased cookie sheet. Flatten. Bake 7 min @ 425. |
Chicken & Cilantro Bites
Stir together soy and vinegar in bowl for dipping sauce. Stir together
chicken, egg, cilantro, scallions, sesame oil and salt w fork until just
blended. Spread cornstarch in a shallow baking pan. With wet hands form chicken
mix into 1-inch balls, transferring them to baking pan as formed. Wash and dry
your hands, then gently roll balls in cornstarch until coated (Balls will be
soft). Heat 1/4 c vegetable oil in a 12-inch heavy skillet over moderately high
heat until hot but not smoking, then cook half of balls, turning once after
about 2.5 min, until firm and golden (they will flatten slightly), and cook 1-2
min more. Transfer w slotted spoon to paper towels to drain. Wipe skillet out w
paper towels, add remaining 1/4 c oil to skillet and repeat. Serve w dipping
sauce.
|
Ingredient |
Quantity |
Comments |
|
Soy Sauce |
0.25 |
c |
|
Vinegar |
0.25 |
c rice |
|
Chicken |
1 |
lb ground |
|
Egg |
1 |
large |
|
Cilantro |
0.5 |
c finely chopped |
|
Onions, Green |
2 |
finely chopped |
|
Sesame Oil |
2 |
tsp |
|
Salt |
1 |
tsp |
|
Cornstarch |
0.75 |
c |
|
Vegetable Oil |
0.5 |
c |
Chicken Liver Pate
| Saute livers in 1/2 butter over low for 20 min. Warm brandy, pour over livers and ignite. When flame dies, puree livers w onion, salt,
mace, mustard, pepper and 1/2 butter. Chill. Makes 2c. |
Chicken Liver Pate w
Pomegranate Gelee
Line 6-inch square pan or 9 x 6-inch loaf pan w plastic wrap; set aside.
Melt 1/4 c butter in a large skillet over medium high heat. Add livers,
mushrooms, shallots, garlic and cayenne pepper. Cook, stirring occasionally,
until livers are cooked through, about 5 min. Stir in 1 tsp salt, wine, and
thyme. Reduce heat to low. Cover; cook until liquid has reduced and mushrooms
are very soft, about 10 min. Let cool. Transfer mix to a food processor. Add
remaining 3/4 c butter and 1.5 tsp salt; process until smooth, about 3 min.
Transfer to prepared pan and refrigerate until cool, about 30 min. Sprinkle
gelatin over 3 T. pomegranate juice in bowl; let stand until softened, about 5
min. Meanwhile, prepare an ice-water bath. Heat remaining juice until warm; add
to gelatin mix. Stir until dissolved. Set bowl in ice-water bath; let cool to
room temp, stirring. Slowly pour over pate; refrigerate until firm, 3 hours or
overnight. Lift up on plastic wrap to unmold. Serve w toast or crackers.
|
Ingredient |
Quantity |
Comments |
|
Butter |
1 |
c unsalted |
|
Chicken Livers |
0.765 |
lb, rinsed and patted dry |
|
Mushrooms, Crimini |
0.5 |
lb, sliced |
|
Shallot |
0.33 |
c chopped |
|
Garlic |
1 |
T minced |
|
Cayenne Pepper |
0.25 |
tsp |
|
Salt, Kosher |
2.5 |
tsp |
|
Wine, White |
0.33 |
c |
|
Thyme |
1.5 |
tsp fresh |
|
Gelatin, Unflavored |
1.5 |
tsp |
|
Pomegranate Juice |
0.75 |
c, chilled |
Cocktail Meatballs
| Mix all ingredients. Form into balls and fry in 1" oil @ 375. Makes 60 meatballs. |
|
Collectors'
Camembert Pie |
Serves |
7 |
|
For brioche
crust: heat milk, butter and sugar until sugar is melted. Remove from heat
and set aside to cool slightly (105-115). Stir in yeast and let stand 10
min. Stir in salt, egg and oil. Add flour 1/4 c at at time, stirring well,
until each addition is thoroughly incorporated and dough holds together
well. Turn out onto a lightly floured board and knead for 10 min, adding
small amounts of flour if necessary, until dough is smooth and satiny. (Or
use dough hook and knead in mixer for the same amount of time). Place
dough in an oiled bowl and turn once to oil the top. Cover and set aside
to rise at room temp until tripled (about 2 hours). Punch the dough down,
roll it into a rectangle approximately 9x13 inches, and place it in a
jumbo-size zippered plastic bag. Refrigerate up to 6 hours. When you begin
to prepare the pie, remove from frig to allow dough to come to room temp.
For the filling: In wide skillet, bring a quart of water to boil and add
Old Bay. Add shrimp and cook until just pink. DO NOT OVERCOOK. Drain and
discard water. Peel shrimp and set aside. Slice asparagus into thirds.
Slice cored and seeded tomatoes into eighths. Drain the artichokes , trim
of any rough edges, and slice each into sixths. Scrape most of the rind
off the Camembert and slice each wheel into sixteenths. In a small bowl,
thoroughly combine the mayo, Parmesan, garlic and herbs. Preheat oven to
350. Butter a 9x13 inch glass pan. Assemble the pie by placing half the
shrimp in the bottom of the pan (3 rows of 6), then evenly layer half the
asparagus, tomatoes, artichokes and cheese over shrimp. Using a small
spoon, dab half mayo mix over. Repeat, ending with the last layer of
shrimp. Carefully place the brioche dough over top and cut several vents
for steam. Bake 45 min or until dough is golden and filling is hot and
bubbly. Allow to cool slightly before serving, 5-10 minutes. |
|
Artichoke Hearts |
1 |
|
lb canned
bottoms |
|
Cheese |
2 |
|
12 oz wheels
Camembert |
|
Cheese |
0.67 |
|
c grated
Parmesan |
|
Corn Salsa,
Roasted |
Serves |
|
Brush corn w
melted butter and place on a medium-hot grill or under a broiler, turning
often, until about 1/2 the kernels are brown (15-20 min). Cool and cut
kernels from cob. Combine with other ingredients. Season to taste w lime
juice, salt and pepper. Makes 5.5 c. |
|
Corn |
4 |
|
ears, fresh,
husked |
|
Tomato |
5 |
|
seeded and diced |
|
Pepper, Jalapeno |
1 |
|
chopped |
|
Crab &
Brie in Phyllo |
Serves |
|
Filling: Melt
butter in skillet. Add shallots and sauté until golden. Add crab and heat
through. Season w s&p, parsley and Tabasco. Spread slices of
Brie over crab and keep over low heat until Brie softens enough to be
stirred in without breaking up the lumps of crab. When mix is fairly
homogeneous, set aside and let cool a bit. Preheat oven to 375. Assembly:
unroll pkg of phyllo. Lift off 15 sheets and set aside covered w plastic
wrap topped w a dish towel. Reroll the remaining phyllo and store. Remove
cover. With a very sharp knife, carefully cut the stack in half
lengthwise. Replace the cover. For each packet, lay out one strip of
phyllo w the short end toward you and brush w melted butter. Fold in half
lengthwise and butter again. Put about 1.5 tsp of filling at the bottom,
off to one corner. Fold up the strip as you would a flag so that you end
up w a neat little triangle. Set on buttered baking sheet and brush once
again w butter. Repeat. If you are not planning to serve the triangles
immediately, cover the baking sheets w plastic wrap and refrigerate.
Otherwise, bake for 20-25 min. Serve hot. (This recipe can be doubled.
They freeze very successfully. Arrange unbaked packets in single layer on
plastic lined baking sheets. Brush w butter, wrap tightly and freeze. To
bake, preheat oven to 375 and bake until golden |
|
Cheese, Brie |
0.5 |
|
lb, thinly
sliced |
|
Crab &
Wild Mushroom Cheesecake |
Serves |
|
Preheat oven to
350. Combine parmesan, bread crumbs and butter until thoroughly blended,
and press into a 9" spring form pan. In a sauté pan, heat the oil.
Add onions, shallots, garlic and peppers. Sauté for 2 min. Stir in
mushrooms and season w salt and pepper. Sauté for 1-2 min and remove from
heat. Using an electric mixer, beat the cream cheese w eggs in large bowl
until very thick, about 5 min. Beat in the cream cheese, Gouda, sautéed
vegetables and crab meat. Mix until thoroughly incorporated and creamy,
for about 2 min. Pour filling over crust in the spring form pan and bake
until firm, for about 2 hours. Remove from oven and allow to cool to room
temp. To serve, spoon a pool of Green Onion Coulis in center of plate.
Place a slice of cheesecake in center and garnish w egg whites, chives,
capers and red onion. |
|
Cheese, Parmesan |
1 |
|
c fresh grated |
|
Peppers, Red |
0.5 |
|
c chopped |
|
Onions, Green |
0.5 |
|
c chopped |
|
Mushrooms |
4 |
|
c coarsely
chopped assorted wild |
|
Cheese |
1 |
|
c grated smoked
Gouda |
Crab Rangoon
Preheat oven to 350. Mix crabmeat, cheese, onions and mayo. Spray 48 small
muffin trays w cooking spray. Gently place one won ton wrapper in each cup,
allowing edges of wrappers to extend above sides of cups. Fill evenly w crab
mix. Bake 18-20 min or until edges are golden brown. Garnish w chopped green
onions.
|
Crab |
16 |
oz |
|
Cream Cheese |
8 |
oz, softened |
|
Onions, Green |
0.5 |
thinly sliced |
|
Mayonnaise |
0.5 |
c |
|
Won ton wrappers |
48 |
|
Crab Meat
& Beet Puree on GS Apple
|
Preheat oven to
450. Trim beet, leaving about 1" stem and wrap tightly in foil. In a
small baking pan, roast beet in middle of oven until tender, about 1 hour.
Break up crab meat and stir together w chives, lemon juice, 1 T sour cream
and s&p. May be made 6 hours ahead and chilled. Unwrap beet carefully.
When beet is just cool enough to handle, slip off skin and stem and cut
beet into a few pieces. While still warm, mash beet w mortar and pestle.
In small bowl, stir beet w vinegar, remaining .5 T sour cream and s&p.
May be made 1 day ahead and chilled. Cut apple through stem into quarters.
Core. Cut crosswise into 1/4" slices. Top each w .25 tsp beet puree
and some crab mix. Makes about 32 |
|
Lemon Juice,
Fresh |
1.5 |
|
tsp |
| Place 3 slices bread across bottom of buttered shallow pan and cover w cheese. Top w crab, then 3 more slices bread. Cut into strips.
Beat eggs w milk, season and pour over bread. Chill 2 hours. Bake 30 min at 350. |
|
Cucumber Aquavit Granita |
Serves |
|
Coarsely chop
enough cucumbers to measure 4.5 c and puree in blender w remaining
ingredients in 2 batches until smooth. Pour into an 8 or 9 inch baking
pan. Freeze, stirring and crushing lumps w fork about every hour, until
evenly frozen, about 4 hours total. Scrape w fork to lighten texture,
crushing any lumps. Serve immediately or freeze, covered up to 3 days (rescrape
to lighten texture again if necessary) Serve as first or intermezzo
course. Try it on top of raw oysters or thick tomato slices. |
|
Cucumber |
3 |
|
large English,
peeled and seeded |
|