BRILLIANCE
DAY
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Serves 8
AMUSE-BOUCHE
Cucumber Cups with Mojito
HORS
D'OEUVRE
Shrimp Cocktail
Chilled Corn Soup
Hemp Flax Bran Muffins
ENTRÉE
Grilled Salmon with Oat Groats Pilaf
Grilled Summer Squashes
INTERMEZZO
Mango Sorbet
RELEVÉ
Smoked Beef Brisket with Barbecue Sauce
Smoked Beans and Red Cabbage Slaw
SALAD
Watermelon Salad Skewers
SAVOURY
Smoked Trout Pâté Canapés
DESSERTS
Red, White, and Blueberry Trifle
Grilled Banana Foster
PETIT
FOUR
Pineapple Dessert with Piña Colada
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Cucumber Cups
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2
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continental cucumbers
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50
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grams thick strained yogurt
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10
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grams wasabi paste
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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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4
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slices nova lox, halved
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40
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grams salmon caviar
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aa
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micro herbs
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Partially
peel cucumbers; cut each into four 4.5-cm sections. Using a melon baller, scoop
out cucumber fleshes to form cups. Drain well, chilled.
Whisk
together yogurt and wasabi; season with sea salt and white pepper.
Fill
cucumber cups with lox and dressing; top with salmon caviar. Transfer to a
platter; garnish with micro herbs. Serve as guests arrive.
28x20-cm
platter
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Cucumber
Cups
Mojito
In
this cocktail it is essential to employ mint sprigs to acquire the aroma and
freshness.
For Each Serving:
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10
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grams granulated sugar
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½
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lime
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3
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spearmint sprigs
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50
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ml Havana Club 3 Años white rum
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100
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ml sparkling water, chilled
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4
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ice cubes
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aa
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lime slices
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Add
sugar to the bottom of a Collins glass; squeeze in lime juice to cover all the
sugar. Reserving twigs from spearmint sprigs, add rum and the remaining mint to
glass; crush with a pestle. Top with sparkling water and ice cubes; stir
gently. Garnish with lime slices and mint twigs. Serve as guests arrive.
8 @
Collins glasses
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Mojito
Shrimp Cocktail
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24
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cooked large shrimps, chilled
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aa
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Cocktail Sauce
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aa
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cracked ice
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aa
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lemon slices
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aa
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lime slices
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8
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rosemary tips
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Peel
shrimps, leaving tail shells intact. Divide Cocktail Sauce among condiment
dishes; set on brandy snifters filled with cracked ice. Rest 3 shrimps on the
rim of each set; garnish with lemon, lime, and a rosemary tip. Arrange on the buffet
table.
Cocktail Sauce
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100
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grams Heinz ketchup
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100
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grams Heinz chili sauce
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40
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grams prepared horseradish
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10
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ml lemon juice
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2
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ml Tabasco sauce
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2
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ml Worcestershire sauce
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Combine
all ingredients; chill.
8
sets @ brandy snifter and condiment dish
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Chilled Corn Soup
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8
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ears sweet corn, shucked
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1000
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ml milk
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240
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ml cream
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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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Mayer lemon infused olive oil
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aa
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finely snipped chives
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Cut
corn kernels from cobs; set aside. Bring milk and cobs to a boil; simmer gently
until liquid has reduced to two-thirds, about 20 minutes. Tip in corn kernels
and cream; simmer until kernels are tender, about 5 minutes. Remove and discard
cobs. Purée; season with sea salt and white pepper. Chill.
Ladle
into rocks glasses; drizzle with lemon oil; sprinkle with chives. Arrange on
the buffet table.
8 @
240-ml rocks glasses
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Chilled
Corn Soup
Hemp Flax Bran Muffins
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180
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ml milk
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1
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egg
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60
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ml grape seed oil
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25
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grams dark brown sugar
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100
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grams wheat bran
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80
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grams all-purpose flour
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30
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grams freshly ground flax meal
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30
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grams hemp seeds
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5
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grams baking powder
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2
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grams baking soda
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4
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grams sea salt
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Whisk
together milk, egg, oil, and sugar. Tip in remaining ingredients; mix well.
Spoon into a lined 12-hole muffin pan; bake in a 190°C oven until golden brown,
about 25 minutes.
Transfer to a napkin-lined basket; arrange on the buffet table. napkin-lined basket |
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Hemp
Flax Bran Muffins
Grilled Salmon
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2
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grams sea salt
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2
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grams freshly ground black pepper
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2
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grams fennel seeds, ground
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2
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grams coriander seeds, ground
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1
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gram granulated sugar
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aa
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grape seed oil
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8
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skinless salmon fillets, 120 g each
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aa
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Oat Groats Pilaf
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aa
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Grilled Summer Squashes
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aa
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snipped parsley
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Combine
first five ingredients and 15 ml oil. Pat dry salmon fillets; rub on spice
mixture.
Brush
hot grill with oil; arrange on fillets. Grill 4 minutes on each side until
charred; remove from heat.
Mound
Oat Groats Pilaf on plates; place grilled salmon on top. Add Grilled Summer
Squashes; sprinkle with parsley. Serve.
Oat Groats Pilaf
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80
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grams oat groats
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30
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grams onion, diced
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10
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ml grape seed oil
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240
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ml vegetable stock
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60
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ml dry white wine
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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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¼
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lemon, zest and juice
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aa
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snipped parsley
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aa
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pine nuts, toasted
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Sweat
oat groats and onion in oil. Tip in vegetable stock and white wine; bring to a
boil; season with sea salt and white pepper. Cover; simmer until liquid is
absorbed and oat groats are tender, about 50 minutes. Squeeze in lemon juice;
sprinkle with lemon zest, parsley, and pine nuts. Fluff and toss to combine.
Grilled Summer Squashes
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60
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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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sea salt
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aa
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freshly ground white pepper
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8
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small zucchinis, halved lengthwise
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8
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small yellow summer squashes, halved lengthwise
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Stir
together olive oil and garlic; season with sea salt and white pepper. Brush
squash halves with seasoning mixture; grill 8 minutes on each side until tender
and charred.
8 @
28x28-cm plates
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Grilled
Salmon
Mango Sorbet
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500
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grams mango flesh, cut up
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50
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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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lemon, zest and juice
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Purée
all ingredients; stir until sugar has dissolved. Chill. Churn in an ice cream
maker until frozen. Scoop into 8 chilled glass bowls; serve.
8 @
glass bowls
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Smoked Beef Brisket
A
smoker such as Virtual Weber Bullet is suitable for lakeside barbecue.
Virtual
Weber Bullet Smoker
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1
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flat-cut beef brisket, 2000 g
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10
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grams coarse sea salt
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5
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grams black peppercorns, cracked
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aa
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natural charcoal briquettes
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4
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pieces dry smoke wood such as oak, maple, hickory, or mesquite
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aa
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Barbecue Sauce
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aa
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Smoked Beans
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aa
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Red Cabbage Slaw
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Trim
fat of brisket to 0.5-cm thick; rub with sea salt and black pepper.
Prepare
the smoker in accordance with manufacturer's instructions using charcoal
briquettes and smoke wood. Adjust vents to maintain a temperature at 110°C.
Place in brisket, fat-side down; smoke until the thickest part of meat reaches
90°C, about 6 hours.
Transfer
to a carving board. Tent with foil; let rest for at least 20 minutes. Slice across
the grain; arrange a few slices on each plate. Serve with Barbecue Sauce,
Smoked Beans, and Red Cabbage Slaw.
Barbecue Sauce
Bring
240 g ketchup, 120 ml water, 60 ml apple cider vinegar, 50 g dark brown sugar, 20
g minced onion, 10 ml lemon juice, 5 ml Worcestershire, and 5 g Dijon-style
mustard to a simmer. Gently simmer for 75 minutes.
Smoked Beans
Combine
1 can (450 g) baked beans, 30 g minced onion, 30 g ketchup, 25 g dark brown
sugar, 2 g Dijon-style mustard, and 2 ml Tabasco sauce in a foil pan. Add to
the smoker after beef brisket has smoked for 4 hours. Stir a couple times
during smoking.
Red Cabbage Slaw
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60
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ml apple cider vinegar
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30
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ml grape seed oil
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15
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grams granulated sugar
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4
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grams sea salt
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2
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grams freshly ground black pepper
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2
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grams celery seeds
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¼
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head red cabbage, shredded
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1
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carrot, julienned
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½
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red onion, thinly sliced
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Whisk
together first six ingredients. Toss in remaining ingredients. Keep chilled.
carving
board
8 @
28x28-cm plates
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Smoked
Beef Brisket
Watermelon Feta Basil Bites
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16
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wooden picks
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16
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basil leaves
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120
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grams feta cheese, cut into 16 2.5x2.5x1.2-cm squares
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1
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seedless watermelon, cut into 16 2.5-cm cubes
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aa
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balsamic reduction
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With
each wooden pick, spear on a basil leaf, a feta square, and a watermelon cube.
Arrange on a platter drizzled with balsamic reduction; place on the buffet
table.
28x20-cm
platter
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Watermelon Feta Basil Bites
http://www.mbskitchen.com/watermelon-feta-basil-bites/
Smoked Trout Pâté Canapés
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120
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grams smoked trout
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100
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grams crème fraîche
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10
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grams prepared horseradish
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½
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lemon, zest and juice
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8
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grilled baguette slices
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8
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dill twigs
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Combine
first four ingredients; purée. Spread on grilled bread slices; garnish with
dill twigs. Arrange on a platter; place on the buffet table.
28x20-cm
platter
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http://www.sydneycateringcompany.com/2012/08/31/house-baked-crostini-topped-smoked-trout-pate-fresh-dill/
Red, White, and Blueberry Trifle
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300
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grams thick strained yogurt
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50
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grams icing sugar
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240
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ml whipping cream, whipped
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200
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grams gingersnap cookies, crumbled
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240
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grams raspberries
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240
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grams blueberries
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Whisk
together yogurt and icing sugar; fold in whipped cream.
Divide
gingersnap crumbs among tumblers. Top with a layer of white mixture, a layer of
raspberries, another layer of white mixture, a layer of blueberries, and finish
with a layer of white mixture. Garnish with berries. Arrange on the buffet
table.
8 @
240-ml tumblers
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Red, White, and Blueberry Trifle
http://www.glorioustreats.com/2012/06/strawberry-blueberry-mini-cheesecake-trifle.html
Grilled Banana Foster
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4
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firm bananas, peeled
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60
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grams butter, melted
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100
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grams light brown sugar
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1
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gram ground cinnamon
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½
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gram ground nutmeg
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½
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gram sea salt
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160
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ml dark rum
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1000
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grams vanilla ice cream
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Cut
each banana in 2 crosswise, then halve lengthwise. Brush with melted butter.
Grill, cut-side down, until lightly charred, about 5 minutes. Flip over and
repeat. Transfer to a plate.
In
a skillet heat brown sugar, spices, sea salt, and remaining butter, stirring
constantly, until sugar has dissolved. Pour in rum. If the sauce is hot enough,
it will flame on its own; otherwise flame the sauce. Continue cooking until the
flame has quenched. Add bananas; heat through.
Scoop
ice cream onto plates. Add banana pieces; drizzle with rum sauce. Serve.
8 @
24x16-cm plates
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Grilled
Bananas Foster
http://www.yumsugar.com/Grilled-Bananas-Foster-23833379
http://www.yumsugar.com/Grilled-Bananas-Foster-23833379
Pineapple Dessert
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¼
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pineapple, sliced
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100
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grams granulated sugar
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300
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grams Pastry Cream
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8
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graham crackers
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8
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lemon balm twigs
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1
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doily
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In
a skillet cook pineapple and sugar over medium heat, turning occasionally,
until caramelized. Cool.
Pipe Pastry
Cream onto graham crackers; top with pineapple confit. Garnish with lemon
balm; arrange on a doily-lined platter. Serve.
Pastry Cream
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1
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egg
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1
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egg yolk
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25
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grams granulated sugar
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240
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ml milk
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aa
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sea salt
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2
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ml vanilla extract
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In
a stainless-steel bowl whisk together egg, egg yolk, and sugar; stir in milk
and a pinch of sea salt. Set the bowl over a small pot of boiling water; heat,
stirring constantly, until the custard has thickened. Set the bowl over an ice
bath; whisk until the custard is fluffy and pale. Stir in vanilla. Makes 300 g.
28x20-cm
platter
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Pineapple
Dessert
Piña Colada
For Each Serving:
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30
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ml light rum
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30
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ml coconut cream
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90
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ml pineapple juice
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aa
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crushed ice
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1
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pineapple slice
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1
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maraschino cherry
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1
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stir
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Shake
first three ingredients with crushed ice; pour into a chilled poco grande glass.
Garnish with pineapple, maraschino cherry, and a stir; serve.
8 @
poco grande glasses
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