HALLOWEEN
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Serves 8
AMUSE-BOUCHE
Oysters with Seaweed-Grape and Purple Rain
HORS
D'OEUVRE
Beetroot Carpaccio
Roasted Garlic Soup
Persimmon
Bread
ENTRÉE
Poussin en Demi-Deuil with Chervil Sauce
Haricots
Verts Almondine
INTERMEZZO
Apple Carrot Ginger Sorbet
RELEVÉ
Sous Vide Venison Fillet with Blackberry Coulis
and Kohlrabi Whip
Salsify, Celeriac, and Pearl Onion
SALAD
Deconstructed Waldorf
Salad
SAVOURY
Devils on Horseback
DESSERTS
Mont Blanc
La Bête Noire
PETIT
FOUR
Pumpkin Bars with Hot Pumpkin
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Carved Pumpkin
Although
traditionally Jack-o'-lanterns are associated with monstrous faces or ghostly impressions,
pumpkins can be artistically carved in seasonal themes.
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Carved Pumpkin
http://hortus2.wordpress.com/2011/11/02/pumpkins-for-the-season/
Oysters with Seaweed-Grape
Nori
(Porphyra spp.) is purple
laver; aonori (Monostroma spp. and Enteromorpha spp.) is green
laver.
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24
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oysters on half shell
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aa
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aonori, thinly sliced
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aa
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nori, cut into grape-vine shape
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crushed ice
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aa
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Mignonette Sauce
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Select
quality oysters, such as Malpeque, Kumamoto, or Belon. Using aonori and nori,
create a grape-vine scheme on each oyster. Nestle oysters in a bed of crushed
ice to keep them steady; spoon Mignonette Sauce on top. Serve as guests arrive.
Mignonette Sauce
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200
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ml rice wine vinegar
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1
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shallot, minced
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10
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grams fresh gingerroot, minced
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5
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grams cracked black peppercorn
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Whisk
together all ingredients. Cover; chill for 2 hours to let flavors mellow.
32x32-cm
platter
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Oysters
with Seaweed-Grape
Purple Rain
For each serving:
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30
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ml vodka
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20
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ml blue curaçao
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20
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ml cranberry juice drink
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aa
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cracked ice
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1
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viola flower
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Shake
first three ingredients with cracked ice; strain into a chilled cocktail glass.
Garnish with viola flower. Serve as guests arrive.
8 @
cocktail glasses
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Purple
Rain
Beetroot Carpaccio
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8
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beetroots, 100 g each, scrubbed
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1000
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ml red wine vinegar
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200
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grams granulated sugar
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100
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grams thyme
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1
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orange, zest and juice
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10
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grams gingerroot, thinly sliced
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2
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bay leaves
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1
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cinnamon stick, 8-cm
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1
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star anise
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aa
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flat-leaf parsley stems, chopped
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aa
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Horseradish Cream
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aa
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dehydrated beetroot, ground
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Green Apple Jelly, cut into 1-cm cubes
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salted walnut halves, toasted
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flat-leaf parsley leaves
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candied orange peel curls
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Bring
first eight ingredients and 1000 ml water to a boil; simmer until beetroots are
tender, about 30 minutes. Drain, reserving poaching liquid. When cool, thinly
slice beetroots with a mandoline.
Strain
200 ml poaching liquid; reduce until syrupy. Cool.
Arrange
beetroot slices on plates. Drizzle with beetroot reduction; scatter chopped
parsley stems atop. Spoon on Horseradish Cream; sprinkle with ground beetroot.
Decorate with Green Apple Jelly and salted walnut halves; garnish with
flat-leaf parsley leaves and candied orange peel curls. Serve.
Horseradish Cream
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120
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grams cream cheese, softened
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60
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grams prepared horseradish
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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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120
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grams whipping cream, whipped
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Whisk
cream cheese and horseradish until smooth and fluffy; season with sea salt and
white pepper. Fold in whipped cream.
Green Apple Jelly
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100
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grams spinach, cut up
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½
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envelop unflavored gelatin, 3.5 g
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120
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grams apple jelly
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Heat
spinach in a dry saucepan over low heat until wilted. When tepid, chop. Extract
juice by squeezing liquid through two layers of cheesecloth, yielding 40 ml.
Soften
gelatin in 40 ml water; heat to dissolve. Add apple jelly; stir until
dissolved. When tepid, stir in spinach juice. Tip into a parchment lined
20x10x6-cm loaf pan; chill until set.
8 @
20x20-cm plates
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Beetroot
Carpaccio
Roasted Garlic Soup
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6
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heads garlic, top 1-cm cut off
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aa
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olive oil
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2
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onions, chopped
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60
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grams butter
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5
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grams chopped thyme
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1500
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ml chicken stock
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250
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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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snipped thyme
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Place
garlic, cut-side up, in a baking pan; drizzle with olive oil. Bake in a 175°C
oven until golden brown, about 50 minutes. When tepid, squeeze out flesh.
Sweat
onion in butter and 60 ml olive oil. Add garlic flesh and chopped thyme; sauté
for 5 minutes. Add chicken stock; simmer, covered, until garlic is very tender.
Purée. Stir in cream; heat through; season with sea salt and white pepper.
Ladle into bowls; garnish with snipped thyme. Serve.
8 @
240-ml bowls
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Roasted
Garlic Soup
Persimmon Bread
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2
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squishy-soft Hachiya persimmons, peeled and seeded
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200
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grams all-purpose flour
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200
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grams granulated sugar
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4
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grams sea salt
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3
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grams baking soda
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2
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grams freshly grated nutmeg
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120
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grams butter, at room temperature
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2
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eggs, lightly beaten
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80
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ml cognac
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120
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grams pecan, toasted and chopped
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120
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dried apricots, diced
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Purée
persimmons, yielding 250 ml.
Combine
flour, sugar, sea salt, baking soda, and nutmeg. Make a well in the center;
whisk in butter, eggs, and cognac; stir in persimmon purée, pecans, and
apricots. Tip into a parchment-lined 24x12x8-cm loaf pan; bake in a 175°C oven
until a wooden pick inserted in the center comes out clean.
Cool
to room temperature. Slice. Transfer to a napkin-lined basket; serve.
napkin-lined
basket
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Persimmon
Bread
Poussin en Demi-Deuil
Demi-deuil
means half-mourning in French. It has been a tradition to wear black when
mourning the loss of a family member. The layer of black truffles tucked
between skin and flesh of chicken breast, which is visible through the skin,
resembles half-mourning.
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2
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fresh black truffles, 30 g each
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4
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squab chickens, dressed, 450 g each
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60
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grams butter, at room temperature
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sea salt
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freshly ground black pepper
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30
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grams butter, melted
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Haricots Verts Almondine
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Chervil Sauce
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Using
a truffle shaver, thinly slice truffles.
Pat
dry birds. Tuck truffle slices between skin and flesh of breasts; slide in softened
butter. Season with sea salt and black pepper inside and out. Tie legs together
with kitchen twine. Arrange on a rack in a shallow baking pan, breast-side up;
brush with melted butter. Roast in a 200°C oven for 20 minutes. Start basting every
5 minutes with pan juices; continue roasting until the thickest part of thighs
reach 75°C.
Remove
birds from pan. Tent with foil; let rest for 10 minutes. Carve each in half; transfer
to plates. Arrange in Haricots Verts Almondine; stroke plates with Chervil
Sauce. Serve.
Haricots Verts Almondine
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800
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grams haricots verts, trimmed
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aa
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sea salt
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2
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shallots, minced
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30
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ml olive oil
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30
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grams butter
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½
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lemon, zest and juice
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aa
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freshly ground black pepper
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20
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grams slivered almonds, toasted
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Blanch
haricots verts in boiling salted water; refresh in cold water. Drain. Sweat
shallots in olive oil and butter. Stir in haricots verts, lemon juice, and
lemon zest; season with sea salt and black pepper. Toss in almonds.
Chervil Sauce
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aa
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roasting pan from chickens
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250
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ml dry white wine
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250
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ml chicken stock
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5
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grams chervil leaves, chopped
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250
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ml cream
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aa
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sea salt
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Skim
off fat from roasting pan. Deglaze with white wine; reduce to 80 ml. Add
chicken stock; reduce to 150 ml. Stir in chervil and cream; heat through. Season
with sea salt if necessary.
8 @
28x28-cm plates
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Poussin
en Demi-Deuil
Apple Carrot Ginger Sorbet
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400
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grams carrot, cut up
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30
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grams gingerroot, sliced
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100
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grams granulated sugar
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2
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Fuji apples
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20
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ml vodka
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Using
a juice extractor, extract carrot juice and ginger juice, yielding 250 ml
total. Tip in sugar; stir until dissolved. Quarter and core apples, working
swiftly to minimize discoloration. Extract apple juice, yielding 250 ml. Stir
together juices and vodka; churn in an ice cream maker until frozen. Scoop into
8 chilled champagne coupes; serve.
8
sets @ champagne coupe w/ saucer
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Apple
Carrot Ginger Sorbet
Sous Vide Venison Fillet
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8
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venison fillets, trimmed, 120 g each
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aa
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sea salt
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freshly ground black pepper
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Blackberry Coulis
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Kohlrabi Whip
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Salsify, Celeriac, and Pearl Onion
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micro herbs
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Individually
vacuum seal each venison fillet; sous vide at 61.3°C for 3 hours. Remove fillets
from seal; keep warm. Transfer au jus to a saucepan. Reduce to half; strain.
Season with sea salt and black pepper.
Stroke
plates with Blackberry Coulis and Kohlrabi Whip. Arrange in venison fillets,
followed by Salsify, Celeriac, and Pearl Onion. Garnish with micro herbs;
drizzle with au jus reduction. Serve.
Blackberry Coulis
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200
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grams blackberries
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20
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grams granulated sugar
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aa
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ground spices including cardamom, cinnamon, and nutmeg
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aa
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sea salt
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Heat
blackberries, sugar, spices, and a pinch of sea salt until sugar has dissolved.
Purée; press through a sieve.
Kohlrabi Whip
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2
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young kohlrabi bulbs, trimmed
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aa
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sea salt
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30
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ml cream
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30
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ml chicken stock
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aa
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freshly ground black pepper
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Boil
kohlrabies in salted water until tender, about 40 minutes. When tepid, peel and
mash; press through a sieve. Whisk in cream and chicken stock; heat through.
Season with sea salt and white pepper.
Salsify, Celeriac, and Pearl Onion
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2
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salsify roots, scrubbed
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aa
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sea salt
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¼
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celeriac, peeled
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4
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pearl onions, halved
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Boil
salsify in salted water until just tender. When tepid, peel; cut into 8 batons.
Cut
celeriac into 8 wedges. Cook in a small amount of simmering salted water until
just tender. Drain.
Steam
pearl onion halves until just tender. Sprinkle cut side with sea salt.
8 @
28x28-cm plates
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Deconstructed Waldorf Salad
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4
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Fuji apples
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aa
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sea salt
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300
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grams leafy celery tips
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80
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ml frozen apple juice concentrate
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80
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ml walnut oil
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40
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ml champagne vinegar
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aa
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candied walnut halves
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aa
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chèvre
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aa
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freshly ground white pepper
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Core
apples. Very thinly slice crosswise on a mandoline. Dip in salted water; drain well. Arrange on plates along with celery tips; sprinkle with candied walnuts. Cream
chèvre; pipe onto plates. Whisk together apple juice concentrate, walnut oil,
and vinegar; season with sea salt and white pepper. Drizzle over salad. Serve.
8 @
20x20-cm plates
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Deconstructed
Waldorf Salad
Devils on Horseback
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60
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grams gorgonzola
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60
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grams mascarpone
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aa
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freshly ground white pepper
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24
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pitted dates
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8
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slices prosciutto, each cut in 3
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blackberry balsamic coulis
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basil leaves
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Combine
gorgonzola and mascarpone; season with white pepper. Fill dates with cheese
mixture; wrap each with prosciutto. Stroke plates with blackberry balsamic coulis;
place in wrapped dates. Garnish with basil; serve.
8 @
20x20-cm plates
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Devils
on Horseback
Mont Blanc
Genoise
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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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50
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grams granulated sugar
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aa
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sea salt
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20
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grams all-purpose flour
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10
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grams corn starch
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In
a stainless-steel bowl whisk together egg, egg yolk, sugar, and a pinch of sea
salt. Set the bowl over a small pan of boiling water; heat, whisking, until the
mixture reaches 37.5°C. Remove from heat; whisk until the volume triples, about
5 minutes. Mix flour and corn starch; fold into egg mixture. Tip into a
parchment-lined baking sheet; spread to batter to 23x23-cm. Bake in a 200°C
oven until set, about 7 minutes. Cool on a wire rack.
Chestnut Purée
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120
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ml cream
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100
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grams granulated sugar
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1
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egg yolk, lightly beaten
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1
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vanilla bean, split lengthwise
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1
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can puréed chestnut, 420 g (no sugar or other additives)
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Whisk
together cream, sugar, and egg yolk. Add vanilla bean; heat, stirring
constantly, until the mixture starts to thicken. Remove from heat.
When
cool, combine with puréed chestnut. Purée until very smooth and creamy. Press
through a sieve. Divide in 3.
Chestnut Cream
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180
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ml whipping cream, whipped
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25
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grams icing sugar
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Whisk
together whipped cream and sugar. Fold in one part of the Chestnut Purée.
Assembly
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aa
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icing sugar
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Peel
parchment off Genoise; trim. Cut into eight 5x5-cm squares; place each on a
plate. Transfer Chestnut Cream to a piping bag fitted with a large round tip. Pipe
3 layers of cream onto each piece of Genoise, making each layer smaller. Transfer
the remaining two parts of Chestnut Purée to a piping bag fitted with a medium
round tip. Starting from a corner of a cake, pipe purée in a continuous stream
going over the top all the way to the opposite corner, then loop back up and
over again.
Dust
with icing sugar; serve.
8 @
20x20-cm plates
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Mont
Blanc
La Bête Noire
Bête
noire means "black beast" in French.
Prepare the Baking Set
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aa
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butter
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Butter
a 24-cm Ø springform ring without bottom; set it on three layers of heavy-duty
foil. Wrap foils around outside of the ring, bringing to top of rim. Place the
set in a baking pan; butter the foil inside the ring.
Flourless Chocolate Cake
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150
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grams granulated sugar
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125
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grams granulated sugar
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500
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grams bittersweet chocolate, cut up
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aa
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sea salt
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6
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eggs
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Bring
sugar and 250 ml water to a boil; stir until dissolved. Simmer 5 minutes more.
Heat
butter, chocolate, and a pinch of sea salt over low heat, whisking until
smooth. Remove from heat. Stir in syrup; whisk until tepid. Add eggs; whisk
until combined. Tip into the prepared Baking Set. Pour enough hot water to
baking pan to come halfway up sides of springform ring. Bake in a 175°C oven
until center no longer moves when the pan is gently shaken, about 50 minutes.
Transfer to a wire rack; cool completely in pan.
Ganache
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250
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ml cream
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250
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grams bittersweet chocolate, cut up
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Bring
Cream to a simmer; remove from heat. Add chocolate; whisk until smooth. Pour
over top of Chocolate Cake still in pan. Gently shake pan to distribute ganache
evenly. Cover; chill until set, about 2 hours.
Assembly
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125
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ml whipping cream, whipped
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10
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grams icing sugar
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8
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strawberries, cut each in a fan shape without detaching the stem
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Run
a knife around springform ring to loosen cake. Release ring. Warm a clean knife
by rinsing with hot water; pat dry. Cut cake in half. Clean and warm the knife for
each cut, slicing one half into 8 wedges. Transfer to plates.
Fold
sugar into whipped cream; pipe onto cake wedges. Garnish with strawberries;
serve.
8 @
20x20-cm plates
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La
Bête Noire
Pumpkin Bars
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2
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eggs
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150
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grams granulated sugar
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120
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ml grape seed oil
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½
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can pumpkin, 210 g
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120
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grams all-purpose flour
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2
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grams sea salt
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2
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grams ground cinnamon
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2
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grams baking powder
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1
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gram baking soda
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240
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grams cream cheese, softened
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120
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grams butter, at room temperature
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300
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grams icing sugar
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5
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ml vanilla extract
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8
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candied pecan halves
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1
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doily
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Whisk
eggs, granulated sugar, and oil until fluffy and pale; stir in pumpkin. Mix the
next five ingredients; fold into pumpkin mixture. Tip into a parchment-lined
20x20x5-cm baking pan; smooth the top. Bake in a 175°C oven until a wooden pick
inserted in the center comes out clean, about 25 minutes. Cool completely.
Whisk
cream cheese and butter until smooth. Tip in icing sugar, whisking until
combined. Stir in vanilla. Spread on top of pumpkin cake. Cut into 5x5-cm
squares; garnish with pecan halves. Transfer to a doily-lined platter; serve.
32x32-cm
platter
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Pumpkin
Bars
Hot Pumpkin
For each serving:
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30
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ml pumpkin spice liqueur
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15
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ml Kahlúa coffee liqueur
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90
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ml freshly brewed coffee
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aa
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whipped cream
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Pour
pumpkin spice liqueur and coffee liqueur into a glass mug; add hot coffee. Top
with whipped cream; serve.
8 @
160-ml glass mugs
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Hot
Pumpkin
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