MEMORIAL
DAY
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Serves 8
AMUSE-BOUCHE
Grilled Pepper Poppers and California Caipirinha
HORS
D'OEUVRE
Matsukaze Yaki
Cucumber
and Mango Gazpacho
Three
Herb Grilled Focaccia
ENTRÉE
Himalayan Pink Salt Block Grilling
Salt Block Scallops with Salt Block Asparagus
INTERMEZZO
Fresh Fruit Popsicles
RELEVÉ
Cedar Plank Grilling
Grilled Salmon Fillet with Grilled Chipotle Lime
Cauliflower Steaks
SALAD
Hand Salad with Buttermilk, Grapefruit, and
Mixed Seeds
SAVOURY
Thin Crust Tomato Basil Pizza
DESSERTS
Grilled Summer Fruit Cobbler
Lemon-Cherry Yogurt Parfait
PETIT
FOUR
Key Lime Pie Stuffed Strawberries with Grasshopper
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Grilled Pepper Poppers
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60
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grams chèvre
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60
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grams cream cheese
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30
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grams freshly grated parmesan
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½
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Roma tomato, blanched, chopped
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½
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scallion, snipped
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1
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sage leaf, finely chopped
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aa
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sea salt
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8
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jalapeños, halved lengthwise, seeded
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aa
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cooking spray
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aa
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chopped cilantro leaves
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Combine
first six ingredients; season with sea salt. Fill pepper halves with cheese
mixture; arrange on a grill grids misted with cooking spray. Grill, covered,
until bottom of peppers are lightly charred and cheese mixture is lightly
browned, about 5 minutes.
Transfer
to a wooden board; sprinkle with cilantro. Serve as quests arrive.
28-cm
Ø wooden board
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Grilled
Pepper Poppers
California Caipirinha
A
Californian version of the Brazil's national cocktail, caipirinha.
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6
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limes, cut into eighths
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30
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grams turbinado sugar
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480
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ml cachaça
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120
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ml orange muscat
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120
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ml simple syrup
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aa
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ice cubes
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8
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stirs
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In
a pitcher muddle lime wedges with sugar. Stir in cachaça, orange muscat, and simple
syrup; chill well.
As
guests arrive, fill rocks glasses with ice cubes; strain in caipirinha. Garnish
with stirs; serve.
2000-ml
pitcher
8 @
rocks glasses
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California
Caipirinha
Matsukaze Yaki
White
yam (Dioscorea oppositifolia, 長芋) are used extensively in Japanese cuisine.
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250
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grams skinless boneless lean chicken thigh, finely ground
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100
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grams white yam, peeled and grated
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1
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egg
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30
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grams white miso
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15
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ml mirin
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20
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grams millet, soaked and drained
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aa
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powdered aonori
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aa
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amaranth greens
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aa
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bamboo leaves
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Combine
first five ingredients and one third of millet; purée. Press mixture through a sieve.
Tip one third into a parchment-lined 16x8x4-cm loaf pan; shake to level off. Sprinkle
with aonori; top with a layer of amaranth greens, cut leaves to fit. Tip in
remaining mixture; shake to level off. Sprinkle remaining millet on top; bake
in a 210°C oven until a wooden pick inserted near center comes out with clear
juices, about 20 minutes.
Cool
completely. Unmold; cut in three, 8x5-cm each. Cut each portion into 5 or 6
slices; arrange on a bamboo leaves-lined wooden board. Arrange on the buffet
table.
28-cm
Ø wooden board
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Matsukaze
Yaki
Cucumber and Mango Gazpacho
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2
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English cucumbers, 400 g each
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2
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mangos, flesh only, 600 g total
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15
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grams freshly grated gingerroot
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2
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limes, zest and juice
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4
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Thai basil leaves, chiffonade
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4
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large mint leaves, chiffonade
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10
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ml extra-virgin olive oil
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3
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grams sea salt
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Reserve
½ cucumber; peel and cut up the remaining. Combine with mango, ginger, lime
juice, and 250 g water; purée. Cover; chill for 4 hours.
Dice
the remaining cucumber, unpeeled. Mix with lime zest, Thai basil, mint, olive
oil, and sea salt. Divide chilled soup among rocks glasses; garnish with
cucumber mixture. Place on a wooden board; arrange on the buffet table.
8 @
240-ml rocks glasses
28-cm
Ø wooden board
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Cucumber
and Mango Gazpacho
Three Herb Grilled Focaccia
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250
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grams bread flour
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250
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grams all-purpose flour
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6
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grams sea salt
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½
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package active dry yeast, 3.5 g
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250
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ml lukewarm water
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40
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ml olive oil
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2
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grams sage leaves, minced
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2
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grams thyme leaves, minced
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2
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grams chives, minced
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aa
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coarse salt
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aa
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freshly grated parmesan
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Mix
bread flour, all-purpose flour, sea salt, yeast, water, and 25 ml olive oil to
form a smooth dough. Divide into two pieces, one 450 g, the other 300 g. Shape the
smaller piece into a ball; cover; let ferment and reserve for Thin Crust Tomato
Basil Pizza. Knead herbs into the larger piece; shape into a ball. Cover; let
ferment for 2 hours.
Drizzle
half of the remaining olive oil into a 25-cm Ø cast iron skillet. Form the
three-herb dough into a disc; place into the skillet; dimple with fingertips, starching
the dough to the edges of skillet. Brush surface with remaining olive oil;
sprinkle with coarse salt and grated parmesan.
Place
in a 230°C grill; grill until the surface is golden brown, about 20 minutes. Turn
out onto a wooden board; cut into 8 wedges. Arrange on the buffet table.
28-cm
Ø wooden board
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Three
Herb Grilled Focaccia
Himalayan Pink Salt Block Grilling
Salt Block Scallops
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24
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sea scallops, 30 g each
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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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aa
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scallion, trimmed
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aa
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lemon slices
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aa
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snipped red chili
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aa
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Citrus Vinaigrette
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Place a 30x20x4-cm
Himalayan pink salt block with holder in a cold grill. Heat slowly
to 200°C; continue heating for 20 minutes.
Pat
scallops dry; sprinkle with sea salt and black pepper. Place 12 scallops, half
scallion, and half lemon slices directly on salt block; cook until both sides
of scallops are golden brown, about 5 minutes total. Transfer to a platter.
Repeat with remaining ingredients.
Garnish
with red chili; arrange on the buffet table along with Citrus
Vinaigrette.
Citrus Vinaigrette
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1
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small shallot, minced
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180
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ml extra-virgin olive oil
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60
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ml champagne vinegar
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40
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ml lemon juice
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40
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ml orange juice
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1
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gram finely grated lemon zest
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1
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gram finely grated orange zest
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3
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grams sea salt
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1
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gram freshly ground black pepper
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Combine
all ingredients in a small jar; shake to blend.
28-cm
Ø platter
condiment
jug
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Salt
Block Scallops
Salt Block Asparagus
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600
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grams asparagus, trimmed
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15
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ml olive oil
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aa
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freshly cracked black pepper
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Place a 30x20x4-cm
Himalayan pink salt block with holder in a cold grill. Heat slowly
to 200°C; continue heating for 20 minutes.
Coat
asparagus with olive oil; sprinkle with black pepper. Place directly on salt
block; cook until spears are crisp-tender, turning once, about 10 minutes
total.
Transfer
to a platter; arrange on the buffet table.
28-cm
Ø platter
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Salt
Block Asparagus
Fresh Fruit Popsicles
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1
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yellow peach
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2
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kiwis
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8
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small strawberries
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80
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grams blueberries
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300
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ml white grape juice
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aa
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cracked ice
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Peel
peach; cut into eight 1.5-cm-thick slices while removing from stone. Peel
kiwis; cut each into four 1-cm-thick round slices. Hull and halve strawberries.
In
each of eight 100-ml ice-pop molds, fit a kiwi slice to the tip. Add two
strawberry halves and a slice of peach, filling cavities with blueberries. Pour
enough juice to each mold to just cover fruits; insert ice-pop
sticks. Freeze until solid, about 6 hours.
Unmold;
arrange on a bed of cracked ice in a glass bowl. Serve immediately.
24-cm
Ø glass bowl
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Fresh
Fruit Popsicles
Cedar Plank Grilling
Cedar Plank Salmon Fillet
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30
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grams grainy mustard
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30
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grams maple syrup
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2
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grams freshly ground dill seeds
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aa
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zest of 1 lime, grated
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3
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grams sea salt
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1
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gram freshly ground black pepper
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1
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salmon fillet with skin, 800 g
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aa
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lime slices
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aa
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dillweed
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Soak
a 40x15-cm cedar grilling plank in water for 2 hours, keeping it immersed.
Whisk
together mustard, maple syrup, dill seeds, lime zest, sea salt, and black
pepper. Spread on flesh side of salmon; let stand at room temperature for 15
minutes.
Place
salmon on plank, skin-side down. Grill, covered, until flesh is just cooked
through and edges are browned, about 12 minutes. Remove from grill; let stand
on plank for 5 minutes.
Garnish
with lime slices and dillweed; arrange on the buffet table.
40x15-cm
cedar grilling plank
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Cedar
Plank Salmon Fillet
Grilled Chipotle Lime Cauliflower Steaks
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2
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small heads cauliflower, trimmed
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45
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ml olive oil
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2
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limes, zest and juice
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5
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grams maple syrup
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2
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cloves garlic, finely chopped
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10
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grams paprika
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5
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grams chipotle powder
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6
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grams sea salt
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20
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grams chopped cilantro leaves
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aa
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lime wedges
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Slice
cauliflowers into 1.5-cm-thick "steaks". Whisk together olive oil,
lime juice, maple syrup, and garlic; brush on one side of each cauliflower
steak. Mix lime zest, paprika, chipotle powder, and sea salt; sprinkle over
cauliflower. Place steaks, seasoned-side down, on hot grill; brush tops with
oil mixture; sprinkle with chipotle mix. Grill, covered, 5 minutes on each
side.
40x15-cm
cedar grilling plank
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Grilled
Chipotle Lime Cauliflower Steaks
Hand Salad with Buttermilk, Grapefruit, and
Mixed Seeds
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1
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gram coriander seeds, toasted
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0.5
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gram fennel seeds, toasted
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120
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ml cream
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1
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clove garlic, crushed
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aa
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zest of ½ lemon
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aa
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finely grated serrano chile
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aa
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sea salt
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30
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ml grapefruit juice
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10
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ml lemon juice
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10
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ml champagne vinegar
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3
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grams finely grated gingerroot
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400
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grams Little Gem Lettuce Hearts, cut into wedges
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10
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grams assorted seeds, including sunflower, sesame, and poppy
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aa
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grapefruit-infused olive oil
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aa
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grapefruit zest
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Crush
coriander seeds and fennel seeds; combine with cream, garlic, and
lemon zest. Cover; chill for 1 hour. Strain; stir in butter milk. Whisk until
soft peaks form; season with grated chile and sea salt.
Combine
next four ingredients; season with sea salt. Add lettuce wedges; toss to coat.
Arrange lettuce on a platter; spoon some cream over each wedge. Sprinkle with
half of assorted seeds; drizzle with infused olive oil; scatter with grapefruit
zest. Arrange on the buffet table. Combine remaining cream and assorted seeds;
serve alongside.
28-cm
Ø platter w/ condiment dish
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Hand
Salad with Buttermilk, Grapefruit, and Mixed Seeds
Thin Crust Tomato Basil Pizza
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1000
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grams Roma tomatoes, sliced
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3
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cloves garlic, thinly sliced
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10
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sprigs thyme
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aa
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olive oil
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aa
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sea salt
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300
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grams dough from Three Herb Grilled Focaccia, fermented for 2 hours
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200
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grams fresh mozzarella, sliced
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40
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grams sweet basil leaves
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aa
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freshly grated parmesan
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Toss
together tomatoes, garlic, thyme, olive oil, and sea salt; roast in a 110°C
oven until tomatoes are shriveled, about 3 hours.
Heat
a 30-cm Ø Emile Henry pizza stone on the grill. Roll the fermented dough into a
30-cm circle; place on a pizza peel. Brush with olive oil; arrange on roasted tomatoes
and garlic; follow with mozzarella slices and a dozen basil leaves. Sprinkle
with grated parmesan; transfer onto the hot pizza stone. Cover the grill; grill
until the crust is crisp and the top is bubbling, about 15 minutes.
Remove
from grill; scatter with remaining basil leaves and more grated parmesan. Cut
directly on the pizza stone into 8 wedges; arrange on the buffet table.
30-cm
Ø Emile Henry pizza stone
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Thin
Crust Tomato Basil Pizza
Grilled Summer Fruit Cobbler
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400
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grams yellow peach slices
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200
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grams raspberries
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200
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grams blackberries
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15
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grams quick-cooking tapioca
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100
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grams granulated sugar
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15
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ml lemon juice
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aa
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zest of ½ lemon, grated
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5
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ml almond extract
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aa
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sea salt
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150
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grams all-purpose flour
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75
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grams light brown sugar
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5
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grams baking powder
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100
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grams butter, cut up
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200
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ml cream
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Combine
first eight ingredients and 1 g sea salt; tip into a 25-cm Ø enameled cast iron
skillet.
Combine
flour, light brown sugar, baking powder, and 1 g sea salt; cut in butter until
coarse crumbs form. Add cream; stir just until mixture forms a soft dough.
Spoon over fruit mixture.
Grill
in a 190°C grill, covered, until fruit is bubbly and topping is golden, about
25 minutes. Arrange on the buffet table.
25-cm
Ø enameled cast iron skillet
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Grilled
Summer Fruit Cobbler
Lemon-Cherry Yogurt Parfait
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100
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grams black cherry, pitted and cut up
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25
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grams granulated sugar
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¼
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envelop unflavored gelatin, 1.75 g
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300
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ml whipping cream, whipped
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300
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grams strained yogurt
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25
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grams powdered sugar
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15
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ml lemon juice
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aa
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zest of ½ lemon, grated
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aa
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lemon zest curls
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Combine
cherries and granulated sugar; macerate until sugar dissolves.
Soften
gelatin in 15 ml water; heat to melt. Whisk together whipped cream, strained
yogurt, and gelatin mixture; divide in two. In one part add macerated cherries;
in the other add powdered sugar, lemon juice, and grated lemon zest.
Spoon
half of the lemon cream into 8 wine glasses; top with half of the cherry cream.
Finish with remaining lemon cream and cherry cream; chill until set, about 1
hour.
Garnish
with lemon zest curls; place on a wooden board. Arrange on the buffet table.
8 @
wine glasses
28-cm
Ø wooden board
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Lemon-Cherry
Yogurt Parfait
Key Lime Pie Stuffed Strawberries
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1
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package reduced fat cream cheese, 225 g, at room temperature
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80
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grams powdered sugar
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15
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ml key lime juice
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aa
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key lime zest, grated
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16
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large strawberries
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2
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key limes, cut each into 8 pieces
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Whisk
together cream cheese, powdered sugar, key lime juice, and 2 g key lime zest.
Transfer to a piping bag fitted with a star tip; chill 20 minutes.
Cut
off both ends of strawberries. Using a small melon baller, hollow out part of
the inside. Line each strawberry with a 4x4-cm parchment; arrange on a wooden
board.
Pipe
cream cheese mixture into strawberry cups; garnish with key lime pieces.
Sprinkle with key lime zest; arrange on the buffet table.
28-cm
Ø wooden board
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Key
Lime Pie Stuffed Strawberries
Grasshopper
For each serving:
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30
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ml Crème de menthe, green
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30
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ml Crème de cacao, white
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30
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ml cream
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aa
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cracked ice
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Pour
first three ingredients into a cocktail shaker filled with cracked ice. Shake
briskly; strain into a chilled champagne coupe.
8 champagne
coupes
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Grasshopper
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