EASTER
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Serves 8
AMUSE-BOUCHE
Incarnated Citruses with Shirley Temple
HORS
D'OEUVRE
Ambrosia
Deviled Eggs
Lemon Cranberry Muffins
ENTRÉE
Prawn and Fruits Kabobs
Chicken and Capsicum Kabobs
INTERMEZZO
Strawberry Sorbet
RELEVÉ
Croque Monsieur
Reuben Sandwich
SALAD
Stuffed Celery Stalks
SAVOURY
Frittata
with Green Beans and Feta
DESSERTS
Strawberry Cheesecake Squares
Caramel Apple Wedges
PETIT
FOUR
S'more with Spiced Hot Chocolate
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Incarnated Citruses
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2
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oranges
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2
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lemons
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2
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limes
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1
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3-oz box orange flavored Jell-o mix
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200
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ml orange juice
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1
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3-oz box lemon flavored Jell-o mix
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200
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ml lemonade
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1
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3-oz box lime flavored Jell-o mix
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200
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ml limenade
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Halve
citruses lengthwise; scoop out flesh, keeping peels intact. Arrange peel cups
in a 12-hole muffin pan.
Dissolve
orange Jell-o mix in 200 ml hot water; stir in orange juice. Fill orange peel
cups. Repeat the process to fill lemon and lime peel cups. Chill until set,
about 4 hours.
Slice
each incarnated citrus halves into 3 wedges. Arrange on a platter; serve as
guests arrive.
28x20-cm
platter
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Incarnated
Citruses
Shirley Temple
For each serving:
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aa
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ice cubes
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180
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ml ginger ale, chilled
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20
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ml grenadine
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aa
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lemon peel
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aa
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mint spring
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Fill
a Collins glass with ice cubes. Pour in ginger ale; dash in grenadine. Garnish
with lemon peel and a mint spring. Serve as guests arrive.
8 @
Collins glasses
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Shirley
Temple
Ambrosia
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120
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grams strained yogurt
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120
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ml whipping cream, whipped
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6
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clementines, suprêmes only
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180
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pineapple cubes
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120
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grams mini marshmallows
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60
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grams pecans, toasted and chopped
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60
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grams grated coconut
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Fold
yogurt into whipped cream. Gently toss in the remaining ingredients. Transfer
to a bowl; chill for 2 hours. Serve.
1200-ml
bowl
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Ambrosia
Deviled Eggs
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8
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hard-boiled eggs, peeled
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40
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grams mayonnaise
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40
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grams cream cheese
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10
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grams Dijon-style mustard
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10
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ml lemon juice
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5
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grams chives, finely chopped
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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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aa
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asparagus tips, blanched, sliced
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Halve
hard-boiled eggs lengthwise; remove yolks carefully. Reserve whites.
Whisk
together egg yolks, mayonnaise, cream cheese, mustard, lemon juice, and chives;
season with sea salt and white pepper. Pipe into egg whites; garnish with
asparagus. Arrange on a platter; serve.
28x20-cm
platter
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Deviled
Eggs
Lemon Cranberry Muffins
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100
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grams granulated sugar
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180
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grams frozen cranberries
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120
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grams yogurt
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120
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ml grape seed oil
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2
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eggs
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180
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grams all-purpose flour
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7
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grams baking powder
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3
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grams sea salt
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1
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lemon, zest and juice
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Sprinkle
120 g sugar over cranberries; let stand until thawed, about 30 minutes.
Whisk
together yogurt, oil, and eggs. Tip in flour, baking powder, and sea salt; stir
until combined. Fold in sugar-cranberry mixture and lemon zest. Line a 12-hole
muffin pan with parchment cups; fill to ⅔ full. Bake in a 175°C oven until a
wooden stick inserted in the center of a muffin comes out clean, about 20
minutes.
Heat
lemon juice and the remaining 60 g sugar, stirring, until sugar has dissolved.
Brush over muffins; serve.
28x20-cm
platter
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Lemon
Cranberry Muffins
Prawn and Fruits Kabobs
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16
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prawns, 45 g each, deveined
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60
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ml olive oil
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½
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lemon, zest and juice
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2
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cloves garlic, minced
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5
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grams parsley, finely chopped
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aa
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sea salt
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aa
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freshly ground black pepper
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8
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bamboo skewers, soaked
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1
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Granny Smith apple, cored, cut in 8
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¼
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pineapple, peeled, cored, cut in 8
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1
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red guava, cut in 8
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Shell
prawns, leaving tails intact; pat dry. Combine olive oil, lemon juice, lemon
zest, garlic, and parsley; transfer to a resealable bag. Add prawns; marinate,
chilled, for 2 hours, turning once in a while. Before sparing, sprinkle with
sea salt and black pepper.
Make kabobs by starting with one cube of apple; continue with 1 prawn, 1 cube of pineapple, 1 more prawn; finish with 1 cube of red guava. Grill until prawns turn pink and are lightly charred, about 2 minutes on each side. Serve. 40x28-cm platter |
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Prawn
and Fruits Kabobs
Chicken and Capsicum Kabobs
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4
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chicken suprêmes, 180 g each
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30
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grams honey
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30
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ml soy sauce
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30
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ml olive oil
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2
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cloves garlic, minced
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aa
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freshly ground black pepper
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8
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bamboo skewers, soaked
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1
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each, red, yellow, and green bell pepper,
seeded, each cut in 8
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1
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white onion, cut in 8
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Pat
dry chicken suprêmes; cut each in 4. Combine honey, soy sauce, olive oil,
garlic, and black pepper; transfer to a resealable bag. Add chicken; marinate,
chilled, for 2 hours, turning once in a while.
Make
kabobs by starting with capsicum and onion; continue with 1 piece of chicken,
more capsicum and onion, another piece of chicken; finish with onion and
capsicum. Brush with marinade. Grill until chicken juices run clear and are
lightly charred, about 6 minutes on each side. Serve.
40x28-cm
platter
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Chicken
and Capsicum Kabobs
Strawberry Sorbet
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500
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grams strawberries, hulled
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100
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grams granulated sugar
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1
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lemon, zest and juice
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aa
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sea salt
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20
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ml light rum
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Combine
strawberries, sugar, lemon juice, and a pinch of sea salt; chill for 1 hour.
Add rum; purée. Churn in an ice cream maker until frozen. Scoop into 8 chilled
bowls; serve.
8 @
160-ml bowls
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Strawberry
Sorbet
Croque Monsieur
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8
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slices artisan bread, lightly toasted
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aa
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butter, melted
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16
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slices baked ham
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8
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slices tomato
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120
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grams shredded Gruyère
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aa
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Dijon-style mustard
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aa
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Béchamel Sauce
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Place
4 slices of bread on a work surface; brush with butter. On each slice lay 4
slices of ham and a layer of tomato; top with cheese. Spread mustard on one
side of the remaining bread slices; sandwich on top, mustard-side down. Place
in a parchment-lined baking sheet; top with Béchamel Sauce. Bake in a 200°C
oven for 5 minutes. Turn on broiler; broil until bubbly, about 3 minutes. Cut
each sandwich in half; serve.
Béchamel Sauce
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20
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grams butter
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15
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grams all-purpose flour
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360
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ml milk
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60
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grams shredded Gruyère
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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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Melt
butter; stir in flour. Pour in milk; whisk until thickened and bubbly. Remove
from heat; stir in shredded cheese. Season with sea salt and white pepper.
40x28-cm
wooden board
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Croque Monsieur
Reuben Sandwich
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8
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slices rye bread, lightly toasted
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aa
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butter, melted
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8
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slices Emmental cheese
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24
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slices corned beef
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200
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grams sauerkraut, rinsed, squeezed
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aa
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Russian Dressing
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Brush
butter on one side of each bread slice. Place on a work surface, buttered-side
down. On each slice lay 1 slice of cheese, followed by 3 slices of corned beef.
Mound sauerkraut on 4 sets; drizzle with Russian Dressing. Sandwich together
with the remaining 4 sets. Grill until browned and crusty, about 3 minutes on
each side. Cut each sandwich in half; serve.
Russian Dressing |
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30
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grams mayonnaise
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10
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grams ketchup
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5
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grams prepared horseradish
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Stir
together all ingredients.
40x28-cm wooden board |
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Reuben
Sandwich
Stuffed Celery Stalks
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8
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celery stalks, trimmed
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120
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grams cream cheese
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120
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grams white cheddar cheese
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aa
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freshly ground white pepper
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30
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grams craisins
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30
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grams pecans, toasted, chopped
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aa
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freshly grated parmesan
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Pat
dry celery stalks; cut each into two 10-cm sections. Whisk together cream
cheese and white cheddar; season with white pepper. Stir in craisins and pecans;
fill into celery stalks. Arrange on a platter; sprinkle parmesan atop. Serve.
28x20-cm
platter
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Frittata with Green Beans and Feta
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1
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onion, diced
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15
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ml olive oil
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15
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grams butter
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6
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eggs, beaten
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200
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grams green beans, snapped, blanched, well
drained
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60
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grams feta cheese, crumbled
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aa
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sea salt
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aa
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freshly ground black pepper
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In
a 24-cm Ø oven-proof skillet, sweat onion in olive oil and butter. Lift onion;
add to eggs along with beans and feta; season with sea salt and black pepper.
Turn back into the hot skillet; stir gently over low heat until the mixture
starts to thicken. Cease stirring; let it cook until the bottom is set yet the
surface is still runny, about 15 minutes. Run the skillet under a broiler until
the frittata has puffed up and set.
Cut
into wedges; serve.
28x20-cm
platter
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Strawberry Cheesecake Squares
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60
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grams graham crackers, crumbled
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20
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grams butter, at room temperature
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40
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grams strawberry preserve
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120
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grams cream cheese, softened
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40
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grams granulated sugar
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120
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ml whipping cream, whipped
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4
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strawberries, halved
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Mix
graham crumbs and butter; press onto bottom of a parchment-lined 20x10x6-cm
loaf pan. Carefully spread preserve atop.
Whisk together cream cheese and sugar; fold in whipped cream. Tip onto crust; smooth the top. Chill until set, about 3 hours. Cut into 8 squares; top with strawberry halves. Serve. 28x20-cm platter |
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http://www.kraftrecipes.com/recipes/strawberry-cheesecake-squares-75330.aspx
Caramel Apple Wedges
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2
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Granny Smith apples
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2
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wooden sticks
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200
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grams granulated sugar
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10
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grams unsalted butter
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150
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ml cream
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3
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grams sea salt
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120
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grams peanuts, toasted, chopped
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Wash
apples under hot water to get off any wax coating; dry thoroughly. Place,
stem-side up, on a parchment-lined work surface; push sticks into the core.
Evenly
sprinkle sugar over the bottom of a heavy, deep skillet. Heat over moderate
heat until sugar starts browning at edges. Reduce heat; drag caramel from edges
toward center to prevent any burnt spots, until the caramel is smooth and turns
an amber color. Remove from heat; stir in butter, followed by cream and sea
salt. Drizzle over apples; flip upside down to let the caramel set, about 15
seconds. Chill until set, at least 15 minutes. Cut each caramel apple into 8 wedges;
press on peanuts. Serve.
28x20-cm
platter
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Caramel Apple Wedges
http://www.dreamstime.com/stock-photography-caramel-candy-apples-image6978032
S'more
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8
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large marshmallows
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8
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bamboo skewers, soaked
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8
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squares semisweet chocolate, 28 g each
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16
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squares graham crackers
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Spear
marshmallow with skewers; heat over campfire until soft and lightly charred.
Place
chocolate on 8 graham crackers; top with hot marshmallows; sandwich together
with the remaining crackers. Serve.
28x20-cm
platter
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S'more
http://grocerymama.typepad.com/grocery_mama/2008/08/national-smores.html
Spiced Hot Chocolate
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8
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squares semisweet chocolate, 28 g each
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25
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grams granulated sugar
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aa
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sea salt
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1200
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ml milk
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aa
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freshly grated nutmeg
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8
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cinnamon sticks
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Heat
together chocolate, sugar, a pinch of sea salt, and 200 ml water until
chocolate has melted. Stream in milk, stirring, until heated through. Do not
boil. Remove from heat; whisk with an immersion blender until frothy. Transfer
to mugs; sprinkle with nutmeg. Garnish with cinnamon sticks; serve.
8 @
240-ml mugs
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Spiced
Hot Chocolate
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