SAINT
LUCY'S DAY
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Serves 8
AMUSE-BOUCHE
Parmesan Panna Cotta with Lychee Martini
HORS
D'OEUVRE
Hiramasa Crudo with Citrus Caviar
Quenelles in Beef Consommé
Saffron Buns
ENTRÉE
Veal Prince Orloff
Braised
Belgian Endive
INTERMEZZO
Champagne Snow
RELEVÉ
Frosted Leek Ramekin
Bread Pudding with Rainbow Chard
SALAD
White-on-White Salad
SAVOURY
Golden Beet and Chèvre Terrine
DESSERTS
Violet Torte
Berries Meringue
PETIT
FOUR
Snow Rose with White Tea
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Parmesan Panna Cotta
Panna
Cotta is "cooked cream" in Italian.
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½
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envelop unflavored gelatin, 3.5 g
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150
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ml whole milk
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150
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ml cream
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100
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grams grated parmesan
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30
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grams pear, peeled, finely diced
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aa
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flat-leaf parsley, chopped
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aa
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lemon juice
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8
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Parmesan Crisps
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Soften
gelatin in 30 ml water; heat to melt. Bring milk and cream to a simmer; tip in
parmesan. Remove from heat; whisk until completely melt. Stir in gelatin; divide
among eight 60-ml molds. Chill until set.
Mix
pear, flat-leaf parsley, and lemon juice into a relish; drain.
Unmold
panna cotta onto Parmesan Crisps; garnish with pear relish. Arrange on a
platter; serve as guests arrive.
Parmesan Crisps
Scatter
grated parmesan on a parchment-lined baking sheet. Bake in a 200°C oven until
melt together and golden brown, about 10 minutes. Cut into 5x5-cm squares while
still warm.
32x32-cm
platter
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Parmesan
Panna Cotta
Lychee Martini
For each serving:
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30
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ml Lychee Syrup
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30
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ml vodka
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10
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ml Cointreau
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aa
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cracked ice
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1
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canned lychee, drained
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Shake
first three ingredients with cracked ice; strain into a chilled cocktail glass.
Garnish with lychee; serve as guests arrive.
Lychee Syrup
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1
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can lychees, 560 g
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120
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ml simple syrup
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30
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ml lemon juice
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Drain
canned lychees; purée with simple syrup and lemon juice. Strain, pressing
through sieve, yielding 300 ml.
8 @
cocktail glasses
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Hiramasa Crudo with Citrus Caviar
Fruits
of finger lime (Citrus australasica)
have pulps resembling caviar, hence known as "citrus caviar".
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1
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sashimi-grade Pacific hiramasa fillet, 300 g
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aa
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coarse salt
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60
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grams cilantro stem, cut up
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2
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cloves garlic, sliced
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1
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lemon, zest and juice
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1
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lime, zest and juice
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aa
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ultra premium extra-virgin olive oil
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2
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French breakfast radishes, trimmed
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4
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finger limes, pulp only
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aa
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cilantro leaves
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Rub
fish fillet with coarse salt; cure, chilled, for 1 hour. Rinse; pat dry.
Combine cilantro stem, garlic, lemon juice, lime juice, and 30 ml olive oil; evenly
coat fish fillet. Marinate, chilled, for 6 hours.
Thinly
slice radishes with a mandoline.
Wipe
clean fish fillet; dice. Toss with lemon zest, lime zest, radish slices, finger
lime pulp, and cilantro leaves. Divide among plates; drizzle generously with
additional olive oil. Serve.
8 @
20x20-cm plates
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Quenelles in Beef Consommé
Pâté à Choux
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40
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grams butter
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4
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grams sea salt
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70
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grams all-purpose flour
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1
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egg
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2
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egg whites
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Bring
butter, sea salt, and 180 ml water to a boil. Tip in flour; whisk vigorously
until the mixture leaves sides of pan and forms a mass. Remove from heat; whisk
in egg and egg whites, one at a time, until smooth. Chill well; divide in two.
Yielding 360 g.
Halibut Quenelles
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200
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grams halibut fillet, cut up, chilled
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40
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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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fish stock
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Purée
fish and 30 ml cream with one part of Pâté à Choux; season with sea salt and
white pepper. Blend in more cream if the mixture can absorb while holding
shape.
Bring
fish stock to a bare simmer. Using two wet dessert spoons, form 40 g quenelle
mixture into an olive shape. Slip into stock; poach until about doubled in
volume and rolls over easily. Lift with a slotted spoon. Continue to make eight
quenelles.
Chicken Quenelles
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200
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grams chicken suprême, cut up, chilled
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40
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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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chicken stock
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Following
the same method as Halibut Quenelles, make eight chicken quenelles.
Beef Consommé
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400
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grams flank steak, cut up
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400
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grams mirepoix, cut up
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2
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egg whites
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2500
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ml beef stock, cold
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aa
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sea salt
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Grind
together beef, mirepoix, and egg whites; divide in two. Stir one part into cold
beef stock; heat, stirring, until almost to a simmer. Cease stirring; simmer
for 40 minutes. Strain; cool in an ice bath. Repeat the process with the
remaining ground mixture. Strain; degrease thoroughly. Season with sea salt if
needed.
Assembly
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aa
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snipped parsley
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In
each wide-brimmed bowl arrange one Halibut Quenelle and one Chicken Quenelle;
sprinkle parsley around. Transfer Beef Consommé to a pitcher; present to dinner
table all together. Pour consommé on top of quenelles in front of guests.
8 @
240-ml wide-brimmed bowls
2000-ml
pitcher
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Quenelles
in Beef Consommé
Saffron Buns
In
Sweden and Swedish-speaking areas, having saffron buns, or lussekatt in
Swedish, for breakfast at St. Lucy's day is a tradition.
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180
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ml milk
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½
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gram saffron strands
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10
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grams granulated sugar
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1
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package active dry yeast, 7 g
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480
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grams all-purpose flour
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3
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grams sea salt
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2
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eggs
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60
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grams butter, at room temperature
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60
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grams quark
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aa
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raisins
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aa
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egg wash
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Heat
milk and saffron until steamy; let cool to 40°C; stir in sugar and yeast. Mix
flour and sea salt; add saffron milk, eggs, butter, and quark to form a smooth
dough. Cover; let ferment for 2 hours. Chill overnight.
Knock
back; divide in 12. Shape each into 35-cm long; curl ends in opposite
directions, forming an "S" with a spiral at each end. Arrange on
parchment-lined baking sheets; let proof until doubled in volume.
Brush
buns with egg wash; stud a raisin at each "S" spiral. Bake in a 200°C
oven until golden brown and flaky, about 10 minutes. Transfer to a platter;
serve.
32x32-cm
platter
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Saffron
Buns
Veal Prince Orloff
Veal Loin
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1
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tied boneless loin of veal roast, 1800 g
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aa
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sea salt
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aa
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freshly ground black pepper
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aa
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olive oil
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400
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grams mirepoix, cut up
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2
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bouquets garnis
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200
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ml dry white wine
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200
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ml veal stock
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Pat
veal dry; sprinkle with sea salt and black pepper. In a 5000-ml casserole sear
veal in hot oil until browned on all sides; remove from pan. Sweat mirepoix in
pan drippings; add bouquets garnis, white wine, and veal stock; bring to a
simmer. Place in veal; cover. Transfer to a 160° oven; braise until center of
meat registers 55°C, about 45 minutes.
Transfer
veal to a cutting board; let rest for 30 minutes. Temperature at center of meat
will rise to 60°C.
Mornay Sauce
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40
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grams butter
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40
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grams all-purpose flour
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360
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ml milk
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30
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grams Gruyère, shredded
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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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aa
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freshly grated nutmeg
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Strain
pan drippings from Braised Veal; skim off fat; reduce to 360 ml. Make a roux
with butter and flour; whisk in jus and milk; cook, stirring, until thickened
and bubbly. Continue to cook, stirring, over low heat for 5 more minutes.
Remove from heat; whisk in Gruyère. Season with sea salt, black pepper, and
nutmeg.
Soubise
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400
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grams onion, sliced
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30
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grams butter
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60
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grams pearl barley, rinsed, drained
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60
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ml veal stock
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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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Sweat
onion in butter. Add pearl barley; stir to coat evenly. Tip in veal stock;
season with sea salt and black pepper; cook until liquid is absorbed. Coarsely
purée.
Duxelles
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400
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grams cremini mushrooms, minced
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30
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grams butter
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60
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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 black pepper
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Sauté
mushrooms in butter until liquid has evaporated. Stir in cream; season with sea
salt and black pepper. Cook until liquid has reduced in half and thickened.
Braised Belgian Endive
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6
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Belgian endives, trimmed
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250
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ml vegetable stock
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30
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grams butter
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5
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grams granulated sugar
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5
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ml white wine vinegar
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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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aa
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freshly grated nutmeg
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Quarter
each Belgian endive lengthwise; arrange in a skillet in a single layer. Add
vegetable stock, butter, granulated sugar, and vinegar; season with sea salt,
black pepper, and nutmeg. Braise until crisp-tender, turning occasionally.
Increase heat; cook until liquid has evaporated and endives are golden brown.
Assembly
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16
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slices black truffle
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Untie
veal; cut into 16 medallions, keeping in order. On each medallion pipe Soubise
on one side and Duxelles on the other. Arrange in an oven-proof
oval platter in the original order. Top with black truffle slices; spoon half
of Mornay Sauce over. Bake in a 190°C oven until heated through, about 15
minutes.
Arrange
Braised Belgian Endive to the sides; serve with remaining Mornay Sauce.
42x30-cm
oval platter
gravy
boat w/ saucer
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Veal
Prince Orloff
Champagne Snow
Alcohol
has a melting point at -114°C thus it does not freeze in household freezers.
Champagne contains 13% alcohol. It needs to be sufficiently boiled away before
the sorbet, or snow, can properly freeze.
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200
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ml champagne
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100
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grams granulated sugar
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1
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white grapefruit, zest and juice
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1
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Meyer lemon, zest and juice
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Bring
champagne, sugar, and zests to a vigorous boil. When tepid, stir in 200 ml
mixed juices. Strain; 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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Champagne
Snow
Frosted Leek Ramekin
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60
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grams slivered almonds, ground
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60
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grams all-purpose flour
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60
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grams grated parmesan
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60
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grams butter, at room temperature
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8
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leeks, tender parts only, 180 g each
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aa
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sea salt
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120
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grams fresh chanterelle
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120
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grams fresh porcini
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15
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ml olive oil
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1
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clove garlic, chopped
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aa
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freshly ground black pepper
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aa
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flat-leaf parsley, leaves only
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aa
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Bread Pudding with Rainbow Chard
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Mix
ground almond, flour, and parmesan; rub in butter. Spread on a parchment-lined
baking sheet; bake in a 200°C oven until edges are golden, about 15 minutes.
Cool; crumble.
Cook
leeks in simmering salted water until tender, about 25 minutes. Refresh with ice
water; drain.
Cut
mushrooms into strips; sauté in olive oil with garlic; season with sea salt and
black pepper. Divide among 8 shallow ramekins.
Cut
leeks, one at a time, into 6-cm sections; diagonally slice each into two pieces.
In each ramekin arrange the pieces of one leek and several leaves of flat-leaf
parsley; sprinkle almond-parmesan crumbs atop.
Bake
ramekins in a 200°C oven until heated through. Transfer to plates; serve with Bread
Pudding with Rainbow Chard.
Bread Pudding with Rainbow Chard
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300
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grams stale baguette, cubed
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300
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ml milk
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30
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grams chopped onion
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10
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ml olive oil
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10
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grams butter
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1
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clove garlic, chopped
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150
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grams rainbow chard, cut up
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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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1
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egg, beaten
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60
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grams fontina, shredded
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Soak
bread cubes in milk until milk is mostly absorbed.
Sweat
onion in olive oil and butter; add garlic; sauté until fragrant. Stir in
rainbow chard; remove from heat. Season with sea salt and black pepper.
Continue stirring and let the greens wilt in the skillet's residual heat. When
tepid, stir in egg; fold in soaked bread. Tip into a 20x10x6-cm loaf pan lined
with parchment; sprinkle with fontina.
Bake
in a165°C oven until just set, about 30 minutes. Rest for 10 minutes; cut into eight
squares.
8
sets @ 200-ml shallow ramekin w/ plate
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Frosted
Leek Ramekin
Rainbow
Chard
White-on-White Salad
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½
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watermelon radish, peeled, halved
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1
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snow pear, peeled, cored, halved
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1
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Meyer lemon, zest and juice
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1
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Florence fennel, "bulb" only, halved
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2
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stalks celery from the heart
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1
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head escarole, torn
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1
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white pomelo, suprêmes only
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aa
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Vinaigrette
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Very
thinly slice watermelon radish into half-moons; thinly slice snow pear; toss
with lemon juice to prevent discoloration. Slice fennel and celery; toss with
radish, pear, and escarole with half of Vinaigrette. Divide among plates; top
with pomelo suprêmes.
Drizzle with remaining dressing; sprinkle with lemon zest. Serve.
Vinaigrette
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10
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grams finely minced shallot
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30
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ml Meyer lemon juice
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30
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ml champagne vinegar
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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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60
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ml extra-virgin olive oil
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Let
shallot macerate in lemon juice, vinegar, sea salt, and black pepper while
preparing salad. Whisk in olive oil before tossing.
8 @
20x20-cm plates
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White-on-White
Salad
Golden Beet and Chèvre Terrine
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4
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golden beetroots, 100 g each, scrubbed
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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 chèvre
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60
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grams cream cheese
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1
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clove garlic, minced
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aa
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parsley leaves, chopped
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aa
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balsamic reduction
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Wrap
each beetroot with foil; arrange in a roasting pan; roast in a 170°C oven for 2
hours. When tepid, slip off peel. Slice two beetroots into 0.5-cm rounds; halve
the remaining; slice into 0.5-cm half-moons. Season with sea salt and white
pepper.
Cream
chèvre; blend with cream cheese, garlic, and 5 g parsley until smooth.
In
a cling film-lined 16x8x5-cm loaf pan, layer beetroot slices and cheese
mixture, starting and finishing with beetroot. Fold cling film over top; press
to compact. Chill until set, about 2 hours.
Unmold
terrine; slice. Arrange in plates; garnish with balsamic reduction and
additional parsley. Serve.
8 @
20x20-cm plates
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Violet Torte
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1
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20-cm Ø sponge cake
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10
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grams granulated sugar
|
500
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ml whipping cream, whipped
|
30
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grams icing sugar
|
60
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grams jam of violet petals
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aa
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fresh violets, rinsed and pat dry
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Slice
sponge cake horizontally into 3 discs. Dissolve granulated sugar in 120 ml
boiling water; evenly spray over discs.
Sweeten
whipped cream with icing sugar; divide in three. Spread half of violet jam over
the bottom cake disc; top with a part of cream. Place on center disc; repeat
with jam and cream. Place on top disc; cover top and sides with remaining
cream. Chill well.
Before
serving, sprinkle with fresh violets.
32-cm
Ø cake stand
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Violet
Torte
Berries Meringue
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120
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grams thick-strained yogurt
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120
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grams mascarpone cheese
|
15
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grams granulated sugar
|
8
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Meringue Shells
|
200
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grams raspberries
|
100
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grams blueberries
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aa
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icing sugar
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8
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mint twigs
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Whisk
yogurt and cheese until light and fluffy; whisk in granulated sugar.
Arrange
Meringue Shells in plates; fill with yogurt-cheese mixture. Top with berries;
dust with icing sugar. Garnish with mint twigs; serve.
Meringue Shells
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|
3
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egg whites
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½
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gram cream of tartar
|
150
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grams granulated sugar
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10
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ml vanilla extract
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Whisk
egg whites with cream of tartar until soft peaks form. Gradually add sugar and
vanilla, whisking until very stiff and silky. Pipe eight 6-cm Ø circles on a
parchment-lined baking sheet; bake in a 90°C oven for 2 hours. Turn off heat;
allow meringue shells sit in the oven until cooled to room temperature. Store
in an air-tight container.
8 @
20x20-cm plates
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Berries
Meringue
Snow Rose
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|
200
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grams granulated sugar
|
½
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gram cream of tartar
|
40
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grams icing sugar
|
2
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ml almond extract
|
1
|
butter cake, 15x15x3-cm
|
aa
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pink and green frosting
|
1
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doily
|
Bring
granulated sugar, cream of tartar, and 120 ml water to a boil. Continue boiling
until syrup reaches 110-112°C on a candy thermometer. Remove from heat; allow
to cool, without stirring, to 43°C, about 1 hour. Stir in icing sugar and
almond extract.
Trim
edges from butter cake; cut into 16 squares. Dip each in warm icing; place on a
wire rack set over parchment until set. Garnish with frosting flowers with
leaves. Arrange on a doily-lined platter; serve.
32x32-cm
platter
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|
Snow
Rose
White Tea
The
name "white tea" derives from the fine silvery-white hairs on the
unopened buds of the tea plant, which gives the plant a whitish appearance.
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|
aa
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hot water at 85°C
|
15
|
grams loose-leaf white tea, such as Silver Needle (Bai Hao Yin Zhen)
|
In
front of guests, pour an appropriate amount of hot water into a 2000-ml tea
pot; swirl to warm; pour out. Add tea leaves to the pot; top with hot water to
80% full. Cover; let steep for 3 minutes.
Meanwhile,
warm a 1750-ml jug in the same manner as warming the pot. Pour brewed tea into
jug through a tea strainer; divide among tea cups. Serve.
Pour
hot water over wet tea leaves in pot. Cover; let steep for 3 minutes. Serve for
a second round.
hot
water kettle
tea
pot and jug
8
sets @ tea cup w/ saucer
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|
White
Tea
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