THE
DAY AFTER
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Serves 8
AMUSE-BOUCHE
Chèvre and Pine Nuts Canapés with Gin and Tonic
HORS
D'OEUVRE
Festive Aspic
Split Pea Soup
Peasant Bread
ENTRÉE
Turkey Ramekin with Biscuit
Pickled Succotash
INTERMEZZO
Cantaloupe Sorbet
RELEVÉ
Ham Lasagna Rolls
Crayon-Box Vegetables
SALAD
Baby Spinach with Clementine
SAVOURY
Shrimp Salad Puffs
DESSERTS
Gingerbread with Poached Pear
Mascarpone and Cranberry Parfait
PETIT
FOUR
White Chocolate Pumpkins with Fifth Avenue
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Chèvre and Pine Nuts Canapés
This
dish makes use of leftover chèvre and pine nuts.
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chèvre, sliced
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pine nuts, toasted
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snipped oregano leaves
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freshly ground black pepper
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smoked sweet paprika
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honey
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ficelle slices
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Arrange
chèvre slices on a platter; sprinkle pine nuts and oregano atop. Season with
black pepper and paprika; drizzle honey over everything. Serve with ficelle
slices as guests arrive.
32x32-cm
platter
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Chèvre
and Pine Nuts Canapés
Gin and Tonic
For each serving:
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30
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ml gin
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ice cubes
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60
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ml tonic water, chilled
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1
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lime slice
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1
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lemon twist
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1
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lemon verbena leaf
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3
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juniper berries
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Pour
gin into a highball glass filled with ice cubes; top with tonic water. Stir
gently. Garnish with lime slice, lemon twist, lemon verbena leaf, and juniper
berries. Serve as guests arrive.
8 @
highball glasses
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Gin
and Tonic
Festive Aspic
This
dish makes use of leftover ham, carrot, cauliflower, and stock made of leftover
turkey.
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1
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envelop unflavored gelatin, 7 g
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1000
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ml turkey stock
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sea salt
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freshly ground white pepper
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100
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grams green peas
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100
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grams carrot, diced
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100
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grams cauliflower, cut into florets
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320
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grams smoked ham, sliced
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8
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cherry tomatoes, halved
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8
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radishes, sliced
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micro herbs
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vinaigrette
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Soften
gelatin in 60 ml turkey stock. Bring the remaining stock to a boil; blanch peas,
carrot, and cauliflower, one kind at a time. Strain stock; reduce to 340 ml;
season with sea salt and white pepper. Tip hot stock into softened gelatin;
stir to dissolve. Cool.
Arrange
blanched vegetables to the bottom of eight 120-ml straight-sided cylindrical
molds; top with half of the gelatin mixture. Divide ham among molds; top with
the remaining gelatin mixture. Chill until set, about 4 hours.
Unmold
onto plates. Garnish with cherry tomato halves, radish slices, and micro herbs.
Drizzle with vinaigrette. Serve.
8 @
20x20-cm plates
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Festive
Aspic
Split Pea Soup
This
dish makes use of leftover ham hock.
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200
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grams mirepoix, cut up
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30
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ml grape seed oil
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1
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smoked ham hock, 400 g
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2000
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ml chicken stock
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400
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grams green split peas, sorted, soaked, drained
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120
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ml yogurt
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sea salt
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freshly ground white pepper
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Sweat
mirepoix in oil. Add ham hock and chicken stock; bring to a boil. Simmer for 40
minutes; strain. Return stock and ham hock to the pot; add split peas. Simmer
until peas are completely soft, about 1 hour.
Lift
ham hock. When tepid, remove and discard skin and fat. Trim meat; cut into
bite-sized pieces.
Purée
peas with stock; strain; heat through. Stir in yogurt; season with sea salt and
white pepper. Ladle into bowls; garnish with ham pieces. Serve.
8 @
240-ml bowls
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Split
Pea Soup
Peasant Bread
This
bread makes use of the remaining sourdough starter.
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300
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grams all-purpose flour
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100
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grams whole wheat flour
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100
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grams light rye flour
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10
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grams sea salt
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¼
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package active dry yeast, 1.75 g
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200
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grams sourdough starter, at room temperature
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300
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ml water
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grape seed oil
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dusting flour
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Mix
the first seven ingredients to form a smooth dough; knead well. Turn into an
oiled bowl; cover; let ferment for 2 hours.
Knock
back; stretch to form a ball. Place in a couche cloth-lined bowl, seam-side up;
let proof for 2½ hours.
Place
a pan of hot water in the bottom of a 220°C oven. Turn peasant dough out onto a
parchment-lined baking sheet; score the top into a tic-tac-toe. Bake for 30
minutes. Drop temperature to 200°C; bake until a good crust has formed, about
10 minutes.
Cool
completely; slice. Serve on a wooden board.
40x28-cm
wooden board
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Peasant
Bread
Turkey Ramekin with Biscuit
This
dish makes use of leftover turkey dark meat, and stock made of leftover turkey.
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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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200
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ml turkey stock
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200
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ml milk
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100
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ml dry white wine
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360
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grams skinless turkey dark meat, cubed
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120
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grams mushrooms, trimmed, quartered, blanched
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2
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grams rosemary leaves, chopped
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sea salt
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freshly ground white pepper
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Biscuit Dough
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8
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rosemary sprigs
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Pickled Succotash
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Make
a blond roux with butter and flour. Stir in turkey stock, milk, and white wine;
cook, whisking, until velvety. Tip in turkey, mushrooms, and rosemary; season
with sea salt and white pepper. Heat through. Spoon into ramekins, filling each
two-thirds full. Top with Biscuit Dough; bake in a 200°C oven until biscuits
start to brown.
Garnish
with rosemary sprigs; serve with Pickled Succotash.
Biscuit Dough
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180
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grams all-purpose flour
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10
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grams granulated sugar
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8
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grams baking powder
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4
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grams sea salt
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60
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grams butter, at room temperature
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180
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ml milk
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Mix
flour, sugar, baking powder, and sea salt. Rub in butter; gradually stir in
milk. Knead into a soft dough. Pat out to 25x13-cm; let rest for 15 minutes. Cut
into eight 6-cm Ø rounds.
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Pickled Succotash
This
dish makes use of leftover corns and cherry tomatoes.
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1
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red onion, diced
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180
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grams shelled baby lima beans, blanched
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180
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grams corn kernels, blanched
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8
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cherry tomatoes, halved
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120
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ml cider vinegar
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20
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ml extra-virgin olive oil
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20
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grams granulated sugar
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snipped flat-leaf parsley
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snipped oregano
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sea salt
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freshly ground white pepper
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Toss
together all ingredients; let marinate, chilled, for 4 hours.
8
sets @ 360-ml
ramekin w/ 28x28-cm plate
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Pickled
Succotash
Cantaloupe Sorbet
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500
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grams cantaloupe, peeled, seeded
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100
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grams granulated sugar
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20
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ml vodka
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1
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lemon, zest and juice
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Cube
cantaloupe; add sugar, liqueur, 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; serve.
8
sets @ champagne coupe w/ saucer
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Cantaloupe
Sorbet
Ham Lasagna Rolls
This
dish makes use of leftover ham and stock made of leftover turkey.
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8
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curly lasagna sheets, cooked to al dente, 30x7.5-cm each
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240
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grams thinly-sliced smoked ham, cut into 7-cm wide pieces
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60
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grams basil leaves
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240
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grams ricotta cheese
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freshly ground white pepper
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15
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grams butter
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15
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grams all-purpose flour
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100
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ml turkey stock
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100
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ml milk
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50
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ml dry white wine
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sea salt
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120
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grams shredded mozzarella
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30
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grams grated parmesan
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snipped flat-leaf parsley
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Crayon-Box Vegetables
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Lay
lasagna sheets on a working surface; top with one layer of ham and one layer of
basil. Sprinkle with ricotta; season with white pepper; roll up.
Make
a blond roux with butter and flour. Stir in turkey stock, milk, and white wine;
cook, whisking, until velvety. Season with sea salt and white pepper. Tip into
a 20x20x5-cm baking sheet; place in lasagna rolls snugly. Sprinkle with
mozzarella, followed with parmesan. Bake in a 175°C oven until heated through
and cheeses start to turn a golden brown, about 25 minutes.
Transfer
to plates; sprinkle with flat-leaf parsley. Serve with Crayon-Box Vegetables.
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Ham
Lasagna Rolls
Crayon-Box Vegetables
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8
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spears asparagus, cut into sections
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200
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grams light green cauliflower florets
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100
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grams orange cauliflower florets
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sage leaves, coarsely chopped
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savory leaves
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olive oil
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2
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vitelotte potatoes, cooked, cut up
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2
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beetroots, cooked, peeled, cut up
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sea salt
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Steam
asparagus and colored cauliflowers until crisp-tender; remove from heat. Fry
herbs in olive oil until crisp; toss with five crayon-colored vegetables;
season with sea salt.
8 @
28x28-cm plates
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Crayon-Box
Vegetables
Baby Spinach with Clementine
This
dish makes use of leftover spinach and orange-cranberry sauce.
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60
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ml extra-virgin olive oil
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30
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ml champagne vinegar
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10
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grams Dijon-style mustard
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sea salt
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freshly ground black pepper
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300
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grams baby spinach leaves
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1
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red onion, sliced into thin wedges
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3
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clementines, suprêmes only
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orange-cranberry sauce, broken up
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freshly cracked black pepper
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Whisk
together olive oil, vinegar, mustard, sea salt, and ground black pepper. Toss
half of the dressing with spinach and red onion; divide among plates. Top with clementine
suprêmes and orange-cranberry sauce; drizzle with remaining dressing. Scatter
cracked black pepper stop; serve.
8 @
20x20-cm plates
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Baby
Spinach with Clementine
Shrimp Salad Puffs
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100
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grams butter
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2
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grams sea salt
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100
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grams all-purpose flour
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4
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eggs
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Shrimp Salad
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parsley twigs
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Heat
butter, sea salt, and 240 ml water, whisking until butter has melted. Bring to
a simmer; remove from heat. Add flour; stir until combined. Heat, stirring
vigorously until the mixture forms a ball and no longer sticky. Remove from
heat; stir for 30 seconds to release some of the moisture. Whisk in eggs, one
at a time.
Pipe
4-cm Ø rounds onto a parchment-lined baking sheet, spacing 8-cm apart. Makes
16. Bake in a 175°C oven until golden brown, about 30 minutes. Split; remove
any soft dough inside. When cool, stuff with Shrimp Salad. Transfer to plates;
garnish with parsley twigs. Serve.
Shrimp Salad
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240
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grams cooked small shrimps
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80
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grams finely diced celery
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60
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grams mayonnaise
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10
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grams Dijon-style mustard
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¼
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lemon, zest and juice
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sea salt
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freshly ground black pepper
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Combine
all ingredients; chill.
8 @
20x20-cm plates
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http://www.4scakerries.com/speciality-appetizers.html
Gingerbread with Poached Pear
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120
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grams dark brown sugar
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80
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ml dry white wine
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1
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egg
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80
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ml grape seed oil
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80
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grams all-purpose flour
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3
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grams baking soda
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2
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grams baking powder
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1
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gram sea salt
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1
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gram ground ginger
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½
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gram ground cinnamon
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½
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gram ground allspice
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120
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grams thick strained yogurt
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10
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grams icing sugar
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8
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white wine poached pear halves with poaching liquid
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Heat
brown sugar and white wine until dissolved. Whisk the next nine ingredients
into a batter. Pour in hot brown sugar-wine mixture; whisk to combine. Turn into
a parchment-lined 20x10x6-cm loaf pan; bake in a 175°C oven until a wooden pick
inserted in the center comes out clean, about 30 minutes. Cool.
Whisk
together yogurt and icing sugar. Cut gingerbread into 5x5-cm squares; transfer
to plates; top with sweetened yogurt. Arrange in poached pear halves; drizzle
with pear poaching liquid. Serve.
8 @
20x20-cm plates
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Gingerbread
with Poached Pear
Mascarpone and Cranberry Parfait
This
dessert makes use of leftover orange-cranberry sauce.
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400
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grams mascarpone
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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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400
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grams orange-cranberry sauce
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400
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grams graham crackers, crumbled
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Whisk
together mascarpone and icing sugar until fluffy; fold into whipped cream.
Layer
orange-cranberry sauce, mascarpone mixture, and graham crumbs in 8 wine
glasses, finishing with mascarpone mixture. Serve.
8
sets @ 240-ml wine glass w/ saucer
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Mascarpone
and Cranberry Parfait
White Chocolate Pumpkins
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1
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angel food cake, 20x20x3.5-cm
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24
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pretzel sticks
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250
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grams white chocolate, cut up
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tempered bittersweet chocolate
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1
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doily
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Using
a 4-cm Ø ring mold, cut 16 rounds from angel food cake. Insert a pretzel stick
into center of each round all the way down; brush off crumbs.
Place
white chocolate in a stainless-steel bowl set over a small pan of boiling
water; heat to melt. Dip cake rounds in chocolate, using a spoon to cover
completely and run down the sides to even out chocolate. When partially set,
using a wooden stick, score each round with indentations from the
"stem" all the way down the sides to create a "ribbed"
appearance. Garnish the "stem" with melted tempered bittersweet
chocolate. Chill to set.
Transfer
to a doily-lined platter; serve.
32x32-cm
platter
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White
Chocolate Pumpkins
Fifth Avenue
For Each Serving:
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20
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ml dark crème de cacao
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20
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ml apricot brandy
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20
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ml sweet cream
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1
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stirrer
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Layer
chocolate liqueur, apricot brandy, and cream consecutively into a shot glass.
Serve with a stirrer.
8 @
shot glasses
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Fifth
Avenue
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