SAMHAIN
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Serves 8
AMUSE-BOUCHE
Shrimp Stuffed Tomatoes with Pomegranate Mimosa
HORS
D'OEUVRE
Poached Quince with Granola
Crab Quiche with Hash Brown Crust
Croissants
with Butter Curls and Fruit Spreads
ENTRÉE
Broccoli and Chèvre Soufflé
INTERMEZZO
Lavender Sorbet
RELEVÉ
Nova Lox Benedict
SALAD
Avocado, Grapefruit, and Arugula
SAVOURY
Spinach and Mushroom Crêpes
DESSERTS
Pumpkin Ginger Waffle
Broiled Persimmons with Mascarpone
PETIT
FOUR
Rose Petal Petits Fours with Passion-Politan
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Shrimp Stuffed Tomatoes
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8
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campari tomatoes, blanched, peeled
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80
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grams cooked, peeled shrimps, diced
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30
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grams celery, finely diced
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30
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grams green bell pepper, finely diced
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1
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hard-boiled egg, finely diced
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60
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grams crème fraîche
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5
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grams Dijon-style mustard
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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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sweet basil leaves
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Cut
off tops of tomatoes; core and drain, reserving tops.
Toss
together shrimps, celery, bell pepper, egg, crème fraîche, and mustard; season
with sea salt and white pepper. Stuff into tomatoes; set on tops. Line each
with a sweet basil leaf; arrange on a platter. Serve as guests arrive.
28-cm
Ø platter
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Shrimp
Stuffed Tomato
Pomegranate Mimosa
For Each Serving:
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30
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ml pomegranate juice
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30
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ml orange juice
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60
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ml champagne
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Add
pomegranate juice to the bottom of a champagne flute; top with orange juice,
followed with champagne. Serve as guests arrive.
8 @
champagne flutes
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Poached Quince with Granola
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240
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grams strained yogurt
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120
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grams granola
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8
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Poached Quince Quarters with poaching liquid
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Divide
yogurt among plates; top with granola. Slice Poached Quince Quarters; arrange
in plates. Drizzle with poaching liquid; serve.
Poached Quince Quarters
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150
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grams granulated sugar
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50
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grams honey
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½
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lemon
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15
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grams gingerroot, sliced
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4
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quinces
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Bring
sugar, honey, lemon, ginger, and 1000 ml water to a simmer. Quarter, peel, and
core quinces, removing any tough or fibrous parts; slip each quarter into
simmering liquid before preparing the next. Cover the surface with a round
parchment with a hole in the center; simmer, do not boil, until fruit can
easily be pierced with the point of a knife, at least 1 hour.
Poached
quince may be stored in poaching liquid, chilled, for a week. Color will deepen
and brighten with time.
8 @
20-cm Ø plates
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Poached
Quince with Granola
Crab Quiche with Hash Brown Crust
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30
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grams butter, at room temperature
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8
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eggs
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1
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large russet potato, 350 g, peeled, grated, partially dehydrated
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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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240
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grams crème fraîche
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120
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grams lump crabmeat
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4
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scallions, thinly sliced
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Line
a 20-cm Ø x 6-cm springform pan with parchment; brush the inside with butter. Whisk
together the remaining butter and 1 egg. Toss in potato; season with sea salt
and white pepper. Turn into springform pan; press evenly onto sides and bottom.
Place in a shallow baking sheet; bake in a 190°C oven until set, about 15
minutes.
Whisk
together crème fraîche and the remaining eggs; season with sea salt and white
pepper. Tip into hash brown crust; sprinkle crabmeat and scallions atop. Bake
in a 190°C oven until set, about 40 minutes.
Let
rest for 10 minutes. Remove from pan; cut into 8 wedges. Transfer to plates;
serve.
8 @
20-cm Ø plates
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Crab
Quiche with Hash Brown Crust
Croissants
Beurre Manié
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120
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grams unsalted butter, at 16°C
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8
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grams all-purpose flour
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Combine
butter and flour. Place between 2 layers of parchment, form into 10x8-cm. Chill
for 2 hours.
Pâte Levée
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1
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package active dry yeast, 7 g
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8
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grams granulated sugar
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20
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ml lukewarm water
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180
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grams all-purpose flour
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4
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grams sea salt
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120
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ml milk, at 30°C
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40
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ml half-and-half, at 30°C
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Soften
yeast and sugar in lukewarm water. Combine flour and sea salt; tip in milk, half-and-half,
and yeast mixture; knead to form a smooth dough. Place between 2 layers of
parchment, form into 18x12-cm. Chill for 1 hour.
Tourage
Bring
both Beurre
Manié and Pâte
Levée to 16°C. Place Beurre Manié on one side of Pâte
Levée; fold over; seat edges. Roll out to 20x15-cm; make a single turn (fold
into thirds). Wrap with a damp towel; chill for 1 hour.
Bring
dough to 16°C. Roll out to 25x15-cm; make a double turn (fold both ends toward
center, then fold over to make 4 layers). Wrap with a damp towel; chill for 1
hour.
Bring
dough to 16°C. Roll out to 20x15-cm; make another single turn. Wrap with a damp
towel; overwrap with cling film. Chill at least 4 hours. Makes 480 g Pâte Levée Feuilletée.
Assembly
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aa
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milk
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Bring
Pâte Levée Feuilletée to 16°C. Press to flatten; roll out to 30x30-cm. Cut into
two 30x15-cm strips; cut each strip into four isosceles triangles with a 12-cm
bottom and a 15-cm height. Separate triangles; place on a parchment-lined
baking sheet; chill for 20 minutes.
Roll
each triangle from the bottom to the point; bow in ends to form a croissant
shape. Arrange on the parchment-lined baking sheet. Brush with milk; let proof
until doubled in volume, about 2 hours.
Bake
in a 220°C oven until flaky and golden brown. Cool on a wire rack.
Serve
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aa
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butter curls
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aa
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Fruit Spreads such as St. Dalfour
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Transfer
croissants to plates. Serve with butter curls and Fruit Spreads.
Fruit Spreads
"Fruit
Spreads" or "Spreadable Fruits", as marketed, do not contain any
added sugar. Their sweetness only comes naturally from the fruits, or from
concentrated grape juice. Fruit Spreads do not contain any additives,
colorings, flavorings, or preservatives, just 100% fruit.
8
sets @ 20-cm Ø plate w/ condiment
dishes
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Croissant
Broccoli and Chèvre Soufflé
To
prepare ramekins, brush with softened butter in vertical strokes; dust with
grated parmesan. Chill. Repeat the process once more. Chill.
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30
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grams butter
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30
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grams all-purpose flour
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300
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ml milk
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1
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gram marjoram leaves, chopped
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120
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grams chèvre, crumbled
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2
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egg yolks
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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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6
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egg whites
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1
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gram cream of tartar
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180
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grams broccoli florets, blanched, chopped
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8
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prepared ramekins
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Make
a blond roux with butter and flour. Stir in milk and marjoram; cook, whisking,
until velvety. Remove from heat. Whisk in chèvre and egg yolks; season with sea
salt and white pepper.
Whisk
egg whites and cream of tartar until stiff peaks form. Fold into béchamel sauce
along with broccoli. Divide among prepared ramekins; flatten off tops. Bake in
a 190°C oven until the tops are set and risen well above the rims, about 20
minutes. Serve.
8
sets @ 180-ml ramekin w/ saucer
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Broccoli
and Chèvre Soufflé
Lavender Sorbet
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100
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grams granulated sugar
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4
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lavender flower heads
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30
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ml lemon juice
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20
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ml vodka
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Gently
bring sugar, lavender, and 200 ml water to a simmer, stirring to dissolve
sugar. Remove from heat; stir in lemon juice. Let steep until cooled. Strain;
stir in vodka and 300 ml cold water. 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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Lavender
Sorbet
Nova Lox Benedict
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4
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English muffins, split and toasted
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aa
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melted butter
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240
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grams nova lox, sliced
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8
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poached eggs
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aa
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Hollandaise Sauce
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8
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dill twigs
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Brush
muffin halves with butter; arrange on plates. Top with nova lox, followed by
poached eggs. Spoon on Hollandaise Sauce; garnish with dill twigs. Serve.
Hollandaise Sauce
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4
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egg yolks
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120
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grams butter, at room temperature
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40
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ml lemon juice
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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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In
a stainless-steel bowl set over a small pan of boiling water, whisk egg yolks and
40 g butter until butter has melted. Add the remaining butter in 2 batches.
Gradually add lemon juice, whisking until sauce starts to thicken. Remove from
heat; season with sea salt and white pepper. Whisk well.
8 @
24-cm Ø plates
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Nova
Lox Benedict
Avocado, Grapefruit, and Arugula
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40
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ml extra-virgin olive oil
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10
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ml raspberry vinegar
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5
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grams Dijon-style mustard
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2
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grams honey
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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 baby arugula
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1
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radish, finely julienned
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2
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ruby grapefruits, suprêmes only
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2
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avocados, peeled, pitted, sliced
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Whisk
together olive oil, raspberry vinegar, mustard, and honey; season with sea salt
and white pepper. Tip in arugula and radish; toss to coat. Divide among plates.
Arrange
grapefruits and avocados on top; serve.
8 @
20-cm Ø plates
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Avocado,
Grapefruit, and Arugula
Spinach and Mushroom Crêpes
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150
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grams spinach leaves
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100
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grams cremini mushrooms, cut up
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10
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ml olive oil
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100
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grams ricotta
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15
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ml milk
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aa
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sea salt
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aa
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freshly ground black pepper
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8
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Plain Crêpes
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aa
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snipped chives
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Wilt
spinach in a dry skillet; squeeze out liquid; chop. Sweat mushrooms in olive
oil; add spinach; sauté until tender. Stir in cheese and milk; heat through. Season
with sea salt and black pepper.
Fold
Plain Crêpes in half; arrange on plates. Spoon on filling; fold in half again. Garnish
with chives; serve.
Plain Crêpes
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90
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ml milk
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1
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egg
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40
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grams all-purpose flour
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20
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grams butter, melt
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aa
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sea salt
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aa
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grape seed oil
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Whisk
together first five ingredients; let rest for at least 4 hours. Using 25 ml
batter, tip into a lightly oiled hot crêpe pan, tilting to spread into a 15-cm Ø
crêpe. Makes 8.
8 @
20-cm Ø plates
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Spinach
and Mushroom Crêpes
Pumpkin Ginger Waffle
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120
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grams all-purpose flour
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5
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grams baking powder
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1
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gram baking soda
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5
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grams ground ginger
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1
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gram ground cinnamon
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aa
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sea salt
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25
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grams crystallized ginger, finely diced
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2
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eggs
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150
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ml buttermilk
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100
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grams canned pumpkin
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50
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grams granulated sugar
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30
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grams butter, at room temperature
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aa
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whipped butter
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aa
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maple syrup
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Combine
first five ingredients and a pinch of sea salt. Dust crystallized ginger with a
small amount of flour mixture; toss well. Whisk together the next five
ingredients; stir in the remaining flour mixture; fold in crystallized ginger.
Divide in 4.
Heat
a 16-cm Ø waffle iron and make waffles, using 1 part batter each time. Cut each
waffle in 4; divide among plates. Serve with whipped butter and maple syrup.
8
sets @ 20-cm Ø plate w/ pair
of condiment jug and dish
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Broiled Persimmons with Mascarpone
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4
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crisp persimmons, such as Fuyū
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50
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grams honey
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240
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grams mascarpone
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5
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ml vanilla extract
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1
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lime, zest and juice
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aa
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muscovado sugar
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Halve
persimmons crosswise; trim. Arrange in a baking pan, cut-side up; drizzle with
honey. Broil 10 cm from heat until tops are golden brown and caramelized, about
8 minutes.
Meanwhile,
whisk together mascarpone, vanilla, lime zest, and 15 ml lime juice.
Transfer
hot persimmon halves to plates; immediately drizzle with remaining lime juice.
Top with mascarpone mixture; scatter with muscovado sugar. Serve.
8 @
20-cm Ø plates
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Broiled
Persimmons with Mascarpone
Rose Petal Petits Fours
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1
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passion fruit cake, 16x8x2.5-cm
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120
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grams white chocolate, cut up
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16
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Frosted Rose Petals
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1
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doily
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Cut
passion fruit cake into 2.5-cm cubes. Select 16; brush off crumbs. Melt white
chocolate; drizzle over each cube to cover completely; chill until set.
Heat
the remaining white chocolate until softened, at about 35°C. Pipe a pea-sized
dot on each petit four. Carefully place on Frosted Rose Petals while dots are
still soft. Chill for 5 minutes.
Arrange
on a doily-lined platter; serve.
Frosted Rose Petals
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2
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fragrant roses, petals only
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1
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egg white
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100
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grams superfine sugar
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Gently
wash and dry rose petals. Pick one at a time, paint both sides with egg white.
Sprinkle with sugar, making sure both sides are entirely coated. Place on a
cooling rack. Repeat to coat 16 petals. Allow to harden, about 8 hours.
28-cm
Ø platter
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Rose
Petal Petit Four
Passion-Politan
For Each Serving:
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40
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ml SKYY infusions passion fruit
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15
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ml Cointreau
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15
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ml Monin rose syrup
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10
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ml lime juice
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aa
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cracked ice
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aa
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rosé champagne, chilled
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1
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rose petal
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Shake
first four ingredients with cracked ice; strain into a chilled cocktail glass;
top with rosé champagne. Float rose petal atop; serve.
8 @
cocktail glasses
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Passion-Politan
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