FATHER'S
DAY
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Serves 8
AMUSE-BOUCHE
Wurstwaren with Weizenbier
HORS
D'OEUVRE
Arctic Char Tartare
Cauliflower Soup with Chive Oil
Pumpernickel
ENTRÉE
Westfälischer-Pork Loin Rouladen with Cider
Gravy
Roasted Apples
INTERMEZZO
Sour Cherry Sorbet
RELEVÉ
Sauerbraten with Ginger-Raisin Gravy
Potato Dumplings
SALAD
Spargel and Pine Shoots with Beurre Blanc
SAVOURY
Quark with Shell Beans and Orach
DESSERTS
Bavarian Cream with Redcurrants
Apricot Phyllo Strudel
PETIT
FOUR
Mini Black Forests with Black Forest Shooter
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Wurstwaren
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aa
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Steirischer Schinkenspeck
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aa
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Karreespeck
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aa
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Weinlandschinken
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aa
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Salami
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aa
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fruits and herbs
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Display
a selection of dry-cured ham, air-dried loin, cooked ham, and salami on a
wooden board. Lavishly garnish with fruits and herbs. Serve as guests arrive.
40x28-cm
wooden board
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Steirischer
Schinkenspeck (dry-cured ham)
Karreespeck
(air-dried loin)
Weinlandschinken
(wine country ham)
Salami
Weizenbier
Weizenbier
is wheat beer.
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aa
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Weizenbier, chilled to ice-cold
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Serve
ice-cold Weizenbier in Weizenbier glasses as guests arrive.
8 @
Weizen glasses
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Weizenbier
Arctic Char Tartare
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1
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lemon, zest and juice
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60
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ml extra-virgin olive oil
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10
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grams granulated sugar
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2
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grams green peppercorns, ground
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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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1
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red onion, finely diced
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4
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gherkins, finely diced
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400
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grams sashimi-grade Arctic char fillet
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2
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Hass avocados, 180 g each
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aa
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rice krispies
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Whisk
lemon juice, olive oil, and sugar until sugar has dissolved. Whisk in lemon
zest and ground green peppercorn; season with sea salt and white pepper. Toss
in onion and gherkin. Cover; chill for 2 hours to let flavors mellow.
Before
serving, peel and slice avocados. Cut sashimi into 0.6-cm dices; toss with
relish. Divide among plates. Garnish with avocado slices and rice krispies;
serve.
8 @
20-cm Ø plates
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Arctic
Char Tartare
Cauliflower Soup with Chive Oil
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1
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head cauliflower, trimmed, 1000 g
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120
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ml olive oil
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1
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white onion, diced
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500
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ml vegetable stock
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aa
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sea salt
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aa
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Chive Oil
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8
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rye crustini
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Brush
whole cauliflower with 60 ml olive oil. Place in a baking pan; add 120 ml
water. Roast in a 200°C oven just until tender, about 90 minutes. When tepid,
cut up.
Sweat
onion in the remaining olive oil. Add vegetable stock and 500 ml water; bring
to a boil. Tip in cauliflower; simmer until very tender, about 10 minutes. Purée;
season with sea salt. Stir in cream; heat through.
Ladle
into soup dishes; drizzle with Chive Oil. Garnish with rye crustini; serve.
Chive Oil
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60
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grams chives, blanched, squeezed, coarsely chopped
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180
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ml extra-virgin olive oil
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Purée
chives with olive oil. Tip into a coffee filter set in a glass; let drain for 3
hours.
8 @
20-cm Ø deep dishes
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Cauliflower
Soup with Chive Oil
Pumpernickel
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480
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grams rye flour
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240
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grams whole wheat flour
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120
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grams bulgur wheat
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10
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grams sea salt
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30
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grams molasses
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15
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grams grape seed oil
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Mix
rye flour, whole wheat flour, bulgur wheat, and sea salt. Stir together
molasses, oil, and 840 ml warm water; add to flour mixture. Mix to form a dense
dough. Turn into two parchment-lined 16x8x5-cm loaf pans, pressing well into
the corners. Cover tightly with cling film; let stand in a warm place for 24
hours.
Peel
off cling film; cover pans tightly with foil. Place in a baking pan; fill with
3-cm hot water. Bake in a 110°C oven for 4 hours. Increase temperature to 160°C.
Uncover loaf pans; bake until loaves fill firm and tops are crusty.
Cool
in pan for 5 minutes; turn out to cool completely. Wrap tightly with cling film
and foil; chill for two day to allow the stickiness to dissipate.
Slice
into 0.5-cm slices; serve on a wooden board.
40x28-cm
wooden board
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Pumpernickel
Westfälischer-Pork Loin Rouladen
Filling
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30
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grams dried porcini mushrooms, soaked in 250 ml water, do not drain
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60
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grams dried apples, soaked, drained
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½
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onion, minced
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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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5
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grams dried thyme
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5
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grams dried rosemary
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30
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ml Calvados
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400
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grams lean ground pork
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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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Strain
mushrooms, reserving liquid. Finely chop mushrooms and apples.
Sweat
onion in olive oil. Stir in mushroom and apple; sauté to combine. Add garlic,
thyme, and rosemary; sauté to combine. Add Calvados and mushroom liquid; sauté
until absorbed. Cool to room temperature. Stir in ground pork; season with sea
salt and black pepper.
Rouladen
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1
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pork loin, trimmed, 1200 g
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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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400
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grams kale, blanched, drained
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80
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grams Westphalian ham, sliced paper-thin
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5
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rosemary sprigs
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Butterfly
pork loin; pound lightly to an even thickness. Sprinkle with sea salt and black
pepper. Lay on kale leaves in an even layer, leaving a 2-cm border. Spread
Filling atop; roll into a tight cylinder. Wrap one layer of Westphalian ham
around rouladen; tie securely with kitchen twine in 2.5-cm intervals. Tuck
rosemary sprigs under twine, spacing apart.
Assembly
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30
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ml olive oil
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8
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small apples, 160 g each, halved
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250
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ml dry hard cider
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aa
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Cider Gravy
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In
a roasting pan on stove, brown Rouladen in olive oil on all sides. Add cider
and 120 ml water; bring to a boil. Add apples to the sides; transfer to a 200°C
oven. Roast until the thickest part of meat reaches 60°C, about 1 hour.
Transfer
rouladen and apples to a carving platter. Tent with foil; let rest for at least
20 minutes. Carve before guests; pass around with apples. Serve with Cider
Gravy.
Cider Gravy
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aa
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roasting pan from Rouladen
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120
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ml dry hard cider
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aa
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sea salt
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Skim
off fat from roasting pan. Deglaze with cider; reduce liquid to 300 ml. Season
with sea salt if necessary. Strain. Transfer to a gravy boat.
carving
platter
serving
platter
gravy
boat w/ saucer
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Westfälischer-Pork Loin Rouladen with Roasted Apples
http://www.bonappetit.com/recipe/prosciutto-wrapped-pork-loin-with-roasted-apples
Sour Cherry Sorbet
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800
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grams sour cherries, pitted
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100
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grams granulated sugar
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20
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ml kirsch
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1
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lemon, zest and juice
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8
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sweet basil twigs
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Purée
sour cherries. Strain, pressing fruits through sieve, yielding 500 ml. Add
sugar, kirsch, lemon zest, and lemon juice; purée until sugar has dissolved. Chill.
Churn in an ice cream maker until frozen. Scoop into 8 chilled champagne coupes;
garnish with sweet basil twigs. Serve.
8
sets @ champagne coupe w/ saucer
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Sour Cherry Sorbet
http://www.gastronomersguide.com/2011/07/sour-cherry-sorbet.html
Sauerbraten
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1
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beef eye of round, 2000 g
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aa
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sea salt
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500
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ml dry red wine
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300
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ml red wine vinegar
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1
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onion, thinly sliced
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1
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carrot, thinly sliced
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1
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bouquet garni
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1
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sachet, including 12 cloves, 8 black peppercorns, 4 bay leaves, and 2 juniper berries
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30
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grams butter
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2
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onions, quartered
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aa
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Ginger-Raisin Gravy
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aa
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Potato Dumplings
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Season
beef liberally with sea salt; set in a non-reactive bowl. Bring the next six
ingredients and 1000 ml water to a boil; pour over beef. Marinate, covered and
chilled, for 5 days, turning beef twice a day.
Lift
beef; pat dry. Strain marinating liquid, reserving bouquet garni and sachet. In
a 8000-ml Dutch oven, brown beef in butter on all sides. Add quartered onions; pour
in 500 ml reserved marinating liquid along with bouquet garni and sachet. Bring
to a boil; reduce heat; simmer for 2 hours, turning beef to braise evenly.
Transfer
beef to a carving platter. Tent with foil; let rest for 20 minutes. Carve
before guests; pass around. Serve with Ginger-Raisin Gravy and Potato Dumplings.
Ginger-Raisin Gravy
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aa
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braising liquid from Sauerbraten
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aa
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reserved marinating liquid
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8
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gingersnaps, crumbled
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80
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grams golden raisin
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½
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lemon, zest and juice
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30
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grams butter
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aa
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sea salt
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Strain
braising liquid; skim off fat. Return to Dutch oven; add the remaining
marinating liquid. Bring to a boil. Add gingersnaps, raisins, lemon zest, and
lemon juice. Boil rapidly over high heat until reduced and slightly thickened.
Reduce heat; gradually whisk in butter. Season with sea salt if necessary.
Transfer to a gravy boat.
Potato Dumplings
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2
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slices sourdough bread
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15
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grams butter
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600
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grams Russet Burbank potatoes, cooked, peeled, and chilled
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aa
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sea salt
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aa
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freshly grated nutmeg
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50
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grams all-purpose flour
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10
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grams potato starch
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1
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egg
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Trim
crusts off bread; cut into 1-cm cubes. Sauté in butter until golden brown;
drain.
Mash
potatoes; season with sea salt and nutmeg. Mix with flour, starch, and egg to
form a dough; divide in 16. Insert bread cubes into center of dumplings; roll
into balls. Cook in simmering salted water for 12 minutes. Lift; transfer to a
platter.
carving
platter
serving
platter
vegetable
platter
gravy
boat w/ saucer
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http://www.saveur.com/article/Recipes/Classic-Sauerbraten
Spargel and Pine Shoots
Spargel
is asparagus. In Germany it usually refers to white asparagus.
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24
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white asparagus, peeled
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aa
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sea salt
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aa
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shoots of white pine, blanched
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aa
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Beurre Blanc
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Tie
asparagus loosely into 4 bundles with kitchen twine. Cook in simmering salted
water until tender, about 15 minutes. Drain. Arrange in plates along with pine
shoots. Dress with Beurre Blanc; serve.
Beurre Blanc
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50
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ml dry white wine
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50
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ml white wine vinegar
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½
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finely minced shallot
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240
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grams unsalted butter, chilled, cut into 16 cubes
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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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lemon juice
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Boil
white wine, vinegar, shallot, and 2 butter cubes until reduced to 30 ml. Over
very low heat, whisk in 2 butter cubes until emulsified. Whisking constantly,
cream all butter cubes into the sauce. Remove from heat; season with sea salt,
white pepper, and lemon juice.
8 @
20-cm Ø plates
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Spargel and Pine Shoots
http://www.nordicnibbler.com/2010/07/noma-copenhagen-restaurant-review.html
Quark with Shell Beans and Orach
Garden
orach (Atriplex hortensis, saltbush)
is also known as German mountain spinach.
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60
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grams fresh shell lima beans
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60
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grams fresh shell cranberry beans
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aa
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sea salt
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240
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grams fresh haricots verts, trimmed
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120
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grams orach
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60
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grams pesto
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20
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ml lemon juice
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aa
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freshly ground white pepper
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300
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grams quark
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Cook
lima beans and cranberry beans in boiling salted water until tender, about 30
minutes. Cool in cooking liquid; drain.
Blanch
haricots verts in boiling salted water until crisp-tender, about 3 minutes.
Refresh in ice water; drain well. Slice diagonally. Combine shell beans,
haricots verts, orach, pesto, and lemon juice; season with sea salt and white
pepper; toss well. Divide among plates; top with quark. Serve.
8 @
20-cm Ø plates
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Quark with Shell Beans
http://www.bonappetit.com/recipes/article/what-you-should-be-cooking-and-what-s-in-season-in-november
Bavarian Cream with Redcurrants
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2
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envelops unflavored gelatin, 7 g each
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6
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egg yolks
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150
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grams granulated sugar
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500
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ml milk
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30
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ml brandy
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300
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grams whipping, whipped
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aa
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Raspberry Coulis
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8
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redcurrant clusters with leaves
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Soften
gelatin in 120 ml water. Heat to dissolve.
In
a stainless-steel bowl whisk egg yolks and sugar until fluffy and pale. Heat
milk to 85°C; stream into egg yolks, whisking constantly. Set the bowl over a
small pan of boiling water; heat, whisking, until the custard has thickened.
Strain. Stir in gelatin and brandy; fold in whipped cream. Divide among 8 cups;
chill until set.
Spoon
on Raspberry Coulis; garnish with redcurrants. Serve.
Raspberry Coulis
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300
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grams raspberries
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30
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grams granulated sugar
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Heat
raspberries and sugar until sugar has dissolved. Strain and chill.
8
sets @ 240-ml cups w/ saucer
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Bavarian Cream with Redcurrants
http://www.yummly.com/recipe/Vanilla-panna-cotta-with-red-currant-and-raspberry-coulis-320051?columns=2&position=33%2F59
Apricot Phyllo Strudel
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5
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apricots, 60 g each, halved, pitted
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15
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grams light brown sugar
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aa
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sea salt
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4
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sheets phyllo dough, 45x35-cm each
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60
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grams butter, melted
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aa
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icing sugar
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Heat
apricots with brown sugar and a pinch of sea salt until sugar has dissolved.
Cool.
Cut
phyllo dough into eight 35x22.5-cm pieces. On a parchment-lined board place 2
pieces; brush with butter. Lay on 2 more pieces; brush with butter. Repeat to
form an 8-layer stack.
Along
a 35-cm edge, place 8 apricot halves, leaving a 2-cm border. Dice the remaining
apricot; fill gaps between apricot halves. Roll into a tight cylinder. Transfer
to a baking sheet lined with parchment; arrange the strudel seam-side down;
tuck under ends. Make slashes on top between apricot halves. Brush with butter;
dust with icing sugar. Bake in a 175°C oven until golden brown, about 30
minutes.
Cut
off ends; slice into 8 strudels. Transfer to plates; serve.
8 @
20-cm Ø deep dishes
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Apricot Phyllo Strudel
Mini Black Forests
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6
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eggs
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140
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grams granulated sugar
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30
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grams cocoa powder
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120
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grams all-purpose flour
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3
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grams baking powder
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1
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gram sea salt
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60
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ml kirsch
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250
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ml whipping cream, whipped
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16
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dark sweet cherries, halved, pitted
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aa
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semisweet chocolate
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1
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doily
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In a
45x30x2.5-cm jelly roll pan bake a thin chocolate cake with the first six
ingredients. Cool. Using a 5-cm Ø ring mold, cut 32 circles from the cake.
Drizzle with kirsch. Set 16 on a stand; pipe on whipped cream; add a cherry
halve. Top with a second circle; pipe on whipped cream; add a cherry halve.
Shave chocolate atop.
Transfer
to a doily-lined platter; serve.
32-cm
Ø platter
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Mini Black Forests
http://www.frankdalefoods.co.uk/Product-range/Dessert-canapes/Mini-Black-Forests.aspx
Black Forest Shooter
For each serving:
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10
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ml white crème de cacao, chilled
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10
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ml Balaton cherry juice, chilled
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10
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ml heavy cream, chilled
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aa
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semisweet chocolate
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1
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stirrer
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Layer
clear chocolate liqueur, tart cherry juice, and heavy cream consecutively into
a shot glass. Shave chocolate atop; serve with a stirrer.
8 @
shot glasses
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