SAINT
PATRICK'S DAY
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Serves 8
AMUSE-BOUCHE
Parsley Cheese Balls with Emerald Isle
HORS
D'OEUVRE
Crab Avocado Duet
Spring Pea Soup
Shamrock Rolls
ENTRÉE
Butter Poached Dover Sole with Herb Pistou
Sautéed
Ramps
INTERMEZZO
Carambola-Lime Sorbet
RELEVÉ
Herb-Crusted Rack of Lamb with Rosemary Infused
Lamb Jus
Smashed Fingerling Potatoes
SALAD
Watercress, Pear, and Gorgonzola
SAVOURY
Vegetable Terrine
DESSERTS
Key Lime Mousse
Pistachio Millefeuille
PETIT
FOUR
Mint Leave Petits Fours with Irish Coffee
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Parsley Cheese Balls
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10
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grams flat-leaf parsley, chopped
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10
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grams grated parmesan
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80
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grams cream cheese, at room temperature
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1
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clove garlic, minced
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aa
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freshly ground white pepper
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aa
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Melba toasts
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Stir
together flat-leaf parsley and parmesan. Combine cream cheese and garlic;
season with white pepper; mix well. Divide in eight. Roll each in
parsley-parmesan mixture to form a ball. Cover; chill for 2 hours to let
flavors mellow.
Arrange
balls on a platter with Melba toasts. Serve as guests arrive.
32x32-cm
platter
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Parsley
Cheese Balls
Emerald Isle
For each serving:
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60
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ml gin
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10
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ml green crème de menthe
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2
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dashes Angostura bitters
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aa
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cracked ice
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1
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lime-peel shamrock
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Shake
first three ingredients with cracked ice; strain into a chilled cocktail glass.
Garnish with lime-peel shamrock. Serve as guests arrive.
8 @
cocktail glasses
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Emerald
Isle
Crab Avocado Duet
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1
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avocado, 240 g
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50
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ml lemon juice
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aa
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sea salt
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aa
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freshly ground white pepper
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5
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grams English mustard
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240
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grams lump crabmeat
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aa
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pea sprouts
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Pit
and peel avocados; cut into 1-cm chunks. Toss with 20 ml lemon juice; season
with sea salt and white pepper. Whisk together mustard and the remaining 30 ml
lemon juice; season with sea salt and white pepper. Add crabmeat; toss to
combine.
Stand a 6-cm Ø ring mold on a plate. Scoop in one-eighth of the avocado; top with one-eighth of the crabmeat. Press down evenly to form the shape; pull off the mold gently. Repeat with the remaining seven plates. Garnish with pea sprouts; serve. 8 @ 20x20-cm plates |
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Crab
Avocado Duet
Spring Pea Soup
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100
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grams leek, tender part only, sliced
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5
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grams unsalted butter
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1000
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ml Pea Stock
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aa
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sea salt
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aa
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granulated sugar
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400
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grams fresh peas
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aa
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cream
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aa
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snipped chives
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8
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chive blossoms
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Sweat
leek in butter. Add 200 ml Pea Stock; simmer for 5 minutes. Add the remaining
Pea Stock; bring to a boil. Season with sea salt and a pinch of sugar. Add
peas; simmer until bright green. Purée; strain. Ladle into bowls; drizzle with
cream. Garnish with snipped chives and chive blossoms; serve.
Pea Stock
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100
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grams leek greens, sliced
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8
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parsley branches
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8
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Bibb lettuce leaves, torn
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5
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grams butter
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400
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grams fresh pea pods
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1
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black peppercorn
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Sweat
leek, parsley, and lettuce in butter. Add pea pods, black peppercorn, and 1500
ml water. Bring to a boil; simmer for 20 minutes. Strain. Makes 1000 ml.
8 @
240-ml bowls
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Spring
Pea Soup
Shamrock Rolls
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240
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grams all-purpose flour
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2
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grams sea salt
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60
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ml milk
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60
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grams unsalted butter
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10
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grams granulated sugar
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½
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package active dry yeast, 3.5 g
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2
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eggs
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aa
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grape seed oil
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Mix
flour and salt. Warm milk and butter to 40°C; stir in sugar, yeast, and eggs. Add
flour mixture to form a smooth dough. Turn into an oiled bowl; cover; let ferment
for 2 hours. Chill overnight.
Knock
back; divide in three. Cut each into 12 pieces; roll into balls; dip in oil.
Place 3 balls in each cup of a 12-hole muffin pan; brush tops with oil. Let proof
just to the rims of muffin cups, about 45 minutes.
Bake
in a 200°C oven for 15 minutes. Brush liberally with oil; bake for 5 minutes
more, until golden brown and flaky. Transfer to a napkin-lined basket; serve.
napkin-lined
basket
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Shamrock
Rolls
Butter Poached Dover Sole
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8
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Dover sole fillets, 120 g each
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120
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grams butter
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aa
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Sautéed Ramps
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aa
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lemon juice
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aa
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Osetra caviar
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aa
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Herb Pistou
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aa
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petit celery leaves
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Pat
dry fillets. Heat butter to 85°C. Poach two fillets at a time just until edges
start to lose translucency. Drain. Keep warm while poaching the remaining
fillets.
Mound
Sautéed Ramps in plates. Arrange sole fillets on top; splash with lemon juice.
Dot fillets with Osetra caviar; stroke plates with Herb Pistou. Garnish with
petit celery leaves; serve.
Sautéed Ramps
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600
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ramps, roots trimmed off
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10
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grams butter
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10
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ml grape seed oil
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aa
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sea salt
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aa
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freshly ground white pepper
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Separate
white bulbs from ramp greens. Cut greens into 4-cm sections. Heat butter and grape
seed oil. Add ramp bulbs, sauté until translucent, about 2 minutes. Add ramp
greens; sauté just until wilted, about 2 minutes. Season with sea salt and
white pepper.
Herb Pistou
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80
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grams flat-leaf parsley
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60
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grams chervil leaves
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40
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grams tarragon leaves
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aa
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sea salt
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½
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clove garlic
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30
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ml grape seed oil
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Blanch
herbs in a large pot of boiling salted water for 10 seconds. Refresh in ice
water. Squeeze dry; coarsely chop. Reserve and chill 180 ml blanching liquid.
Purée
herbs, garlic, and chilled blanching liquid. Drizzle in grape seed oil; purée
until smooth. Season with salt.
8 @
28x28-cm plates
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Butter
Poached Dover Sole
Carambola-Lime Sorbet
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6
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carambolas, 120 g each
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100
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grams granulated sugar
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20
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ml light rum
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1
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lime, zest and juice
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Extract
juice from carambolas, yielding 500 ml. Add sugar, rum, lime juice, and lime
zest; stir until sugar has dissolved. Chill. Churn in an ice cream maker until
frozen. Scoop into 8 chilled champagne coupes; serve.
8
sets @ champagne coupe w/ saucer
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Carambola
Herb-Crusted Rack of Lamb
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2
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racks of lamb, 8 ribs, 800 g each
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4
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cloves garlic, cut up
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20
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grams thyme
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5
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grams rosemary
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aa
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grape seed oil
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aa
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sea salt
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aa
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freshly ground white pepper
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English mustard
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Herbed Breadcrumbs
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Smashed Fingerling Potatoes
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Rosemary Infused Lamb Jus
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Cut
lamb into 8 two-rib servings; trim off excessive fat; pat dry. Marinade,
chilled, in garlic, thyme, rosemary, and 60 ml oil for 12 hours. Wipe off
herbs; season with sea salt and white pepper. Sear in oil to brown all sides.
Drain. Place in a baking pan, fat sides up. Bake in a 200°C oven for 6 minutes.
Drain.
Coat
lamb generously with mustard; press on Herbed Breadcrumbs liberally. Let rest
for 5 minutes. Return to oven; bake until lightly golden brown and crusty,
about 4 minutes.
Mound
Smashed Fingerling Potatoes in plates. Cut each serving of lamb in half. Place,
cut side up, on potatoes. Stroke plates with Rosemary Infused Lamb Jus; serve.
Herbed Breadcrumbs
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150
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grams stale white bread, sliced
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50
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grams parsley leaves
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10
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grams thyme leaves
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5
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grams rosemary leaves
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50
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grams grated parmesan
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10
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ml grape seed oil
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Crumble
bread in a food processor. Add herbs; process to fine crumbs. Stir in parmesan
and oil.
Smashed Fingerling Potatoes
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300
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grams fingerling potatoes
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30
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ml grape seed oil
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aa
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sea salt
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freshly ground white pepper
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Place
potatoes in a saucepan; add cold water to cover by 2 cm. Bring to a boil; cook
until tender, about 15 minutes. Drain. Coarsely break potatoes with a fork;
toss with oil, sea salt, and white pepper.
Rosemary Infused Lamb Jus
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5
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grams rosemary
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500
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ml lamb stock
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aa
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sea salt
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Simmer
rosemary in lamb stock for 20 minutes; drain. Reduce to 120 ml. Season with sea
salt if necessary.
8 @
28x28-cm plates
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Watercress, Pear, and Gorgonzola
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60
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grams red onion, chopped
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5
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grams English mustard
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3
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grams honey
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½
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lemon, zest and juice
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30
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ml red wine vinegar
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120
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ml grape seed oil
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aa
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sea salt
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aa
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freshly ground white pepper
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300
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grams watercress, stemed
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2
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large Bartlett pears, 240 g each
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100
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grams gorgonzola, crumbled
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Combine
onion, mustard, honey, lemon juice, vinegar, and oil. Purée into a smooth
dressing. Season with sea salt and white pepper. Toss with watercress.
Quarter
pears; core; thinly slice. Arrange slices of each quarter on one side of a
plate; sprinkle the other side with gorgonzola. Mound watercress in the middle;
garnish with lemon zest. Serve.
8 @
20x20-cm plates
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Vegetable Terrine
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1
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large zucchini
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60
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grams carrot, 20-cm long, blanched
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1
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scallion, 20-cm long, blanched
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100
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grams haricots verts, blanched
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3
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eggs, beaten
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150
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ml cream
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10
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grams grated parmesan
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aa
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sea salt
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aa
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freshly ground white pepper
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With
a mandoline, thinly slice zucchini into strips at least 20-cm long. Line a 6x6x20-cm U-shaped mold with cling film. Lay zucchini strips into the mold
crosswise, leaving enough length hanging over sides to wrap over top after the
terrine is filled.
Slice
carrot into thin strips; half scallion lengthwise. Lay haricots verts, carrot
strips, and scallion into the mold lengthwise. Mix eggs, warm cream, and
parmesan; season with sea salt and white pepper. Tip into terrine; cover top
with the hanging zucchini strip ends. Place in a steam oven; steam at 85°C
until set, about 20 minutes.
Remove
from steam oven; let rest for 10 minutes. Unmold; slice into 8 slices. Place on
plates; serve.
8 @
20x20-cm plates
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Key Lime Mousse
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½
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envelop unflavored gelatin, 3.5 g
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10
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key limes, zest and juice
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150
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grams granulated sugar
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aa
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sea salt
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3
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eggs, separated
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180
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grams strained yogurt
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Soften
gelatin in 30 ml water. Heat to dissolve.
Grind
half of the key lime zest with 100 g sugar. Add to key lime juice (80ml) along
with a pinch of sea salt; heat to dissolve sugar. Whisk egg yolks in a
stainless-steel bowl. Stream in key lime syrup, whisking until smooth. Set the
bowl over a small pan of boiling water; heat, whisking, until the custard has
thickened. Set the bowl over an ice bath; whisk until the custard is fluffy and
pale. Stream in gelatin, mixing well. Fold in yogurt.
Whisk
egg whites to soft peaks form. Tip in the remaining sugar, whisking to stiff
peaks form. Fold into custard mixture; divide among 8 cups. Cover; chill until
set. Garnish with the remaining key lime zest; serve.
8
sets @ 160-ml cup w/ saucer
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Key
Lime Mousse
Pistachio Millefeuille
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160
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grams puff pastry, 9x4x4-cm, chilled
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60
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grams pistachios
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240
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grams crème Chantilly
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100
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grams blueberries
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aa
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mint leaves
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aa
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icing sugar
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Roll
out puff pastry to 24x16-cm. Cut into 8x3-cm rectangles, yielding 16. Transfer
to a baking sheet lined with parchment; chill 30 minutes. Cover with another
parchment, then another baking sheet to weigh down and to keep the pastry from
puffing. Bake in a 200°C oven for 12 minutes. Remove the top baking sheet and
parchment; bake until golden brown and flaky, about 8 minutes. Cool on a wire
rack.
Grind
20 g pistachios; fold into crème
Chantilly. Pipe half amount onto 8 of the pastry
rectangles. Top with half of the blueberries, pistachios, and mint leaves.
Place on the remaining 8 pastry rectangles. Pipe on the remaining pistachio
cream; top with the remaining blueberries, pistachios, and mint leaves.
Transfer
to plates. Dust with icing sugar; serve.
8 @
16x16-cm plates
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Pistachio
Millefeuille
Mint Leave Petits Fours
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1
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chocolate cake, 16x8x2.5-cm
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120
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grams bittersweet chocolate, cut up
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16
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Frosted Mint Leaves
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1
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doily
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Cut
chocolate cake into 2.5-cm cubes. Select 16; brush off crumbs. Melt chocolate;
drizzle over each cube to cover completely; chill until set.
Heat
to soften the remaining chocolate, at about 35°C. Pipe a pea-sized dot on each
petit four. Carefully place on Frosted Mint Leaves while dots are still soft.
Chill for 5 minutes.
Arrange
on a doily-lined platter; serve.
Frosted Mint Leaves
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1
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bunch mint
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1
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egg white
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100
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grams superfine sugar
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Gently
wash and dry mint bunch. Pick one leaf at a time, paint both sides with egg
white. Sprinkle with sugar, making sure both sides are entirely coated. Place
on a cooling rack. Repeat to coat 16 leaves. Allow to harden, about 8 hours.
32x32-cm
platter
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Mint
Petit Four
Irish Coffee
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640
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ml freshly brewed coffee
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320
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ml Irish whiskey
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30
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grams light brown sugar
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240
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ml cream
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Heat
coffee, whiskey, and sugar to 85°C, stirring to dissolve sugar. Pour into 8
glass mugs. Float cream atop; serve.
8 @
160-ml glass mugs
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Irish
Coffee
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