CHRISTMAS
EVE
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Serves 8
AMUSE-BOUCHE
Brie with Bourbon-Balsamic
Glaze and Kir Royale
HORS
D'OEUVRE
Rabbit Terrine
Lobster Bisque
Sun-Dried Tomato and Olive Bread
ENTRÉE
Broiled Lobster Tail with Drawn Butter and
Grilled Lemon
Buttered Brussels Sprouts and Whipped Rutabaga
INTERMEZZO
Pomegranate Sorbet
RELEVÉ
Prime Rib with Madeira Jus and Horseradish Crème
Fraîche
Yorkshire Pudding, Pearl Onions and Baby Carrots
SALAD
Belgian Endive Salad
SAVOURY
Foie Gras d'Oie with Fruits
DESSERTS
Grilled Winter Fruits with Sabayon
Eggnog Crème Brûlée
PETIT
FOUR
Dark Fruitcake with Hot Mulled Wine
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Brie with Bourbon-Balsamic Glaze
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240
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ml bourbon
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240
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ml balsamic vinegar
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aa
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freshly ground black pepper
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1
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round brie, 224 g, at room temperature
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aa
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ficelle, sliced
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360
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grams raspberries
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Gently
simmer bourbon and balsamic vinegar until syrupy and reduced to 60 ml, about 20
minutes. Season with black pepper.
Arrange
brie on a platter; drizzle with warm bourbon-balsamic glaze. Surround it with ficelle
slices and raspberries. Serve as guests arrive.
32x32-cm
platter
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Brie
with Bourbon-Balsamic Glaze
Kir Royale
For each serving:
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10
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ml crème de cassis
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90
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ml champagne, chilled
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1
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raspberry
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Add
crème de cassis to the bottom of a champagne flute; top up with champagne. Garnish
with raspberry; serve as guests arrive.
8 @
champagne flutes
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Kir
Royale
Rabbit Terrine
Rabbit Legs
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1
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rabbit, dressed
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30
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ml olive oil
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2
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thyme sprigs
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1
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clove garlic, sliced
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Remove
2 rabbit loins and 4 rabbit legs; store loins, chilled. Vacuum seal legs with olive
oil, thyme, and garlic. Sous vide at 83°C for 12 hours. Flake the cooked meat.
Ham Knuckle
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1
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lightly smoked ham knuckle, 400 g
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200
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grams mirepoix, cut up
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1
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bouquet garni
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1
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sachet, including black peppercorns, coriander seeds, and bay leaves
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Bring
ham knuckle, mirepoix, bouquet garni, sachet, and enough water to cover to a
boil; simmer for 3 hours. Lift ham knuckle; flake the meat. Strain liquid,
reduce to 400 ml.
Black Chanterelle
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100
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grams black chanterelle
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5
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grams butter
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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; season with sea salt and black pepper. Drain.
Assembly
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1
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envelop unflavored gelatin, 7 g
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400
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ml ham knuckle 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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aa
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flaked meat of Rabbit Legs
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flaked meat of Ham Knuckle
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2
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rabbit loins
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10
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grams butter
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aa
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sautéed Black Chanterelle
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aa
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kale leaves, blanched
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aa
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truffle oil
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fleur de sel
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quince confit
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micro herbs, seasoned with extra-virgin olive oil, champagne vinegar, sea salt, and white pepper
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Soften
gelatin in 60 ml water. Heat ham knuckle stock to a simmer; add gelatin; stir until
dissolve. Season with sea salt and black pepper. Divide in four. Mix one part
into flaked Rabbit Legs; mix another part into flaked Ham Knuckle.
Sear
rabbit loins in butter until lightly pink, about 5 minutes. Rest for 5 minutes.
Line
a 20x10x6-cm mold with cling film. Layer in Ham, followed by Black Chanterelle
and kale. Place in one rabbit loin; add in flaked Rabbit Legs. Pour in one part
gelatin mixture. Continue to layer with mushrooms, kale, ham, and rabbit,
finishing the terrine with a layer of ham. Pour in the remaining gelatin
mixture. Press; place a heavy weight on top. Chill until set, about 8 hours.
Unmold;
slice into 1.5-cm thick. Arrange on plates; drizzle with truffle oil; sprinkle
with fleur de sel. Garnish with quince confit and seasoned micro herbs; serve.
8 @
20x20-cm plates
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Lobster Bisque
Lobster Stock
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5
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grams sea salt
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1200
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grams lobster claws, thawed
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200
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grams mirepoix, cut up
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60
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grams butter
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1
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bouquet garni
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Bring
sea salt and 2000 ml water to a boil. Add lobster claws; cover; simmer for 18
minutes. Lift out claws; strain liquid.
Crack
shells; remove meat; set aside. Cut shells into pieces; flatten with a mallet. Sauté
shell pieces and mirepoix in butter. Tip in strained liquid; add bouquet garni.
Bring to a boil, skimming off foam. Simmer for 40 minutes. Strain; reduce to
1000 ml.
Lobster Bisque
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aa
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cooked lobster meat
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1
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yellow onion, diced
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60
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grams butter
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100
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grams carrot, diced
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2
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cloves garlic, chopped
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30
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grams all-purpose flour
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250
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ml dry white wine
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30
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grams tomato paste
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1000
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ml Lobster Stock
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250
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ml cream
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30
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ml cream sherry
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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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Select
and slice half of the lobster meat; chop the remaining.
Sweat
onion in butter. Add carrot and garlic; sauté until softened, about 10 minutes.
Stir in flour; sauté until bubbly. Stir in wine and tomato paste; tip in
Lobster Stock. Bring to a boil; cook, uncovered, over medium heat for 5
minutes. Reduce heat. Add chopped lobster meat; simmer for 2 minutes.
Purée.
Bring to a simmer. Stir in cream and sherry; season with sea salt and white
pepper. Simmer over low heat until slightly thickened, about 10 minutes.
Ladle
into soup dishes; garnish with sliced lobster meat. Serve.
8 @
20x20-cm deep dishes
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Lobster
Bisque
Sun-Dried Tomato and Olive Bread
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240
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grams whole wheat flour
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240
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grams all-purpose flour
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10
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grams sea salt
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1
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package active dry yeast, 7 g
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320
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ml water, at 70°C
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60
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grams sun-dried tomatoes, chopped
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60
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grams pitted black olives, chopped
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aa
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olive oil
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aa
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cornmeal
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Mix
flours, sea salt, yeast, and water to form a smooth dough. Fold in sun-dried
tomatoes and black olive; form into a ball. Turn into an oiled bowl, seam-side
up. Cover; let ferment for 18 hours.
Knock
back; let rest for 15 minutes. Stretch to form a loaf. Place in a couche
cloth-lined bowl, seam-side up; let proof for 2 hours.
Place
a pan of hot water in the bottom of a 220°C oven. Turn dough out onto a baking
sheet sprinkled with cornmeal; 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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Sun-Dried
Tomato and Olive Bread
Broiled Lobster Tail
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8
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lobster tails, thawed, 300 g each
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aa
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melted butter
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60
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ml dry white wine
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sea salt
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freshly ground white pepper
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snipped parsley
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Drawn Butter
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8
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grilled lemon halves
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Buttered Brussels Sprouts
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Whipped Rutabaga
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Using
a pair of kitchen shears, cut along center of the underside of each lobster
tail, leaving the tail fan intact. Gently pull out fleshes; set on top of
shells. Arrange in one layer in a baking pan; brush with melted butter. Pour in
wine and 60 ml water; broil 10 cm from heat element for 6 minutes. Switch
arrangements; baste with pan liquid; sprinkle with sea salt and white pepper.
Continue broiling until fleshes start to turn opaque, about 6 minutes more.
Remove
from oven; sprinkle with parsley. Tent with foil; let rest while preparing the
plates.
Transfer
Drawn Butter to warm dishes; arrange on plates along with grilled lemon halves,
Buttered Brussels Sprouts, and Whipped Rutabaga. Place in broiled lobster
tails; serve.
Drawn Butter
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500
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grams unsalted butter, cubed
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Melt
butter over low heat. Simmer gently and let foam rises to the top, skimming off
foam. Continue simmering and skimming until the butter stops spluttering.
Strain. Keep warm.
The
skimmed foam can be used as the "melted butter" in Broiled Lobster
Tail.
Buttered Brussels Sprouts
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600
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grams Brussels sprouts, trimmed
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sea salt
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30
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grams unsalted butter, melted
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aa
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freshly ground white pepper
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Cook
Brussels sprouts, uncovered, in a small amount of simmering salted water until
crisp- tender, about 12 minutes. Drain. Toss with melted butter; season with
sea salt and white pepper.
Whipped Rutabaga
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600
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grams rutabaga, peeled, quartered
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30
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grams butter, at room temperature
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120
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grams crème fraîche
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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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Cook
rutabaga, covered, in boiling salted water until tender, about 30 minutes.
Drain. Mash; whisk in butter and crème fraîche; season with sea salt and white
pepper. Whisk until whipped.
8
sets @ 28x28-cm plate w/ butter dish
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Broiled
Lobster Tail
Pomegranate Sorbet
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4
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pomegranates
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100
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grams granulated sugar
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20
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ml grenadine
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½
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lemon, zest and juice
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Reserving
30 g arils, juice pomegranate, yielding 500 ml. Add sugar, grenadine, lemon
juice, and lemon zest; stir until sugar has dissolved. Chill. Churn in an ice
cream maker until frozen. Scoop into 8 chilled champagne coupes; garnish with
reserved arils. Serve.
8
sets @ champagne coupe w/ saucer
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Pomegranate
Sorbet
Prime Rib
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1
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4-rib bone-in beef rib roast, 4000 g
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aa
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butter, at room temperature
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aa
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Madeira Jus
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aa
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Horseradish Crème Fraîche
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aa
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Yorkshire Pudding
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aa
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Pearl Onions and Baby Carrots
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sea salt grinder
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aa
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black peppercorn grinder
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Pat
dry beef rib roast. Place in a refrigerator, uncovered, overnight to dry out
the surface, which makes it easier to get a crust. About 3 hours before
roasting, take out of the refrigerator and bring to room temperature.
Smear
cut ends with butter. Place the roast, rib-side down, in a deep roasting pan.
Sear in a 225°C oven for 15 minutes. Reduce to 160°C; roast until the thickest
part of meat registers 47°C, about 90 minutes.
Transfer
to a carving platter. Tent with foil; let rest for 20 minutes. Carve before
guests. Serve with Madeira Jus, Horseradish Crème Fraîche, Yorkshire Pudding,
and Pearl Onions and Baby Carrots. Pass sea salt and black peppercorn grinders around.
Madeira Jus
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aa
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roasting pan from Prime Rib
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120
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ml Madeira
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600
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ml beef stock
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aa
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sea salt
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Skim
off fat from roasting pan. Deglaze with Madeira and beef stock. Reduce liquid
to 400 ml. Season with sea salt if necessary. Strain. Transfer to a gravy boat.
Horseradish Crème Fraîche
Whisk
together equal amount of prepared horseradish and crème fraîche. Transfer to a sauce
bowl. Keep chilled.
Yorkshire Pudding
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aa
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grape seed oil
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200
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ml milk
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4
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eggs
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150
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grams all-purpose flour
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aa
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sea salt
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Brush
two 4-hole Yorkshire pudding tins with oil; place in a 225°C oven. Whisk
together milk, eggs, and flour; season with sea salt. Pour evenly into holes. Bake
until puffed up and browned.
Pearl Onions and Baby Carrots
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24
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baby carrots, blanched
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16
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pearl onions, blanched
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20
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grams butter
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10
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grams light brown sugar
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aa
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sea salt
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Bring
baby carrots, pearl onions, butter, sugar, and 120 ml water to a boil. Cook,
covered, for 5 minutes. Uncover; season with sea salt. Cook until crisp-tender.
carving
platter
serving
platter
2 @
side-dish platters
gravy
boat w/ saucer
sauce
bowl w/ saucer
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Belgian Endive Salad
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8
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heads Belgian endive
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240
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grams crème fraîche
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¼
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lemon, zest and 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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60
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grams salmon caviar
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aa
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snipped chives
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aa
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snipped chervil
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Cut
off ends of each endive; remove and select whole leaves; arrange on plates.
Whisk
together crème fraîche, lemon zest, and lemon juice; season with sea salt and
white pepper. Drizzle over endive. Spoon salmon caviar onto endive; sprinkle
with chives and chervil. Serve.
8 @
20x20-cm plates
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http://www.joanneweir.com/recipes/salads/celebration-salad-endive-creme-fraiche-caviar/#.Upc49tmwqUk
Foie Gras d'Oie with Fruits
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2
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cans bloc de foie gras d'oie, 180 g each, such as Superiore Foie Gras
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8
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dried figs, stemmed and cut up
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8
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dried apricots, cut up
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1
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pack fig paste, 120 g, such as Rutherford & Meyer, cut into cubes
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aa
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black cherry spread, such as St. Dalfour
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8
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mint twigs
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grilled ficelle rounds
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Crosswise
slice each bloc de foie gras into 4 slices; arrange on plates. Sprinkle with dried
fruits pieces and fig paste cubes. Dot plates with black cherry spread; garnish
with mint twigs. Serve with grilled ficelle rounds.
8 @
20x20-cm plates
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Foie
Gras d'Oie with Fruits
Grilled Winter Fruits with Sabayon
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8
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figs, halved
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4
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plums, quartered and pitted
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2
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oranges, suprêmes only
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1
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apple, cored and sliced
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1
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pear, cored and sliced
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1
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banana, peeled and sliced
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butter
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50
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grams granulated sugar
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aa
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Champagne Sabayon
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red currant clusters
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Grill
fruits in a buttered grill pan until lightly charred. Sprinkle with sugar;
grill until caramelize. Divide among plates; top with Champagne Sabayon. Scatter
red currant clusters atop; serve.
Champagne Sabayon
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4
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egg yolks
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50
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grams granulated sugar
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120
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ml champagne
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In
a stainless-steel bowl whisk together egg yolks, sugar, and champagne. Set over
a small pan of boiling water; whisk constantly until thickened and doubled in
volume, about 5 minutes.
8 @
20x20-cm plates
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Grilled
Winter Fruits with Sabayon
Eggnog Crème Brûlée
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600
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ml cream
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1
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vanilla bean, split lengthwise
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2
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eggs
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6
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egg yolks
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100
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grams granulated sugar
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30
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ml dark rum
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15
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ml brandy
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aa
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freshly grated nutmeg
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60
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grams light brown sugar
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Bring
cream and vanilla bean to a simmer; let steep for 20 minutes. Remove vanilla
bean. Bring back to a simmer; remove from heat.
Whisk
together eggs, egg yolks, and granulated sugar. Stream in hot cream, whisking
until combined. Stir in rum, brandy, and nutmeg; strain. Pour into eight 120-ml
ramekins. Arrange in a baking pan; pour in 2-cm hot water. Bake in a 160°C oven
for 20 minutes. Turn off heat; keep oven door closed. Let sit in residual heat
until set, about 40 minutes. When cool, chill, covered, for at least 3 hours.
Before
serving, sprinkle with brown sugar. Flame surface with a butane torch until
lightly charred. Serve.
8
sets @ 120-ml ramekin w/ saucer
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Eggnog
Crème Brûlée
Dark Fruitcake
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100
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grams dried cherries
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100
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grams golden raisins
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100
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grams candied orange peel, diced
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100
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grams dried pineapple, diced
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100
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grams pitted dates, diced
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60
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ml brandy
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60
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ml dark rum
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120
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grams all-purpose flour
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3
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grams baking powder
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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 mixed ground spices including cloves, nutmeg, allspice, and ginger
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100
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pecan halves, toasted
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1
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egg, beaten
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50
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grams muscovado sugar
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60
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grams butter, at room temperature
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aa
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brandy and dark rum for mellowing
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1
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doily
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Combine
first seven ingredients; cover; let sit overnight. Combine flour, baking
powder, sea salt, and spices. Toss in fruits and pecans. Stir in egg, muscovado
sugar, and butter. Tip into a parchment-lined 20x10x6-cm loaf pan; bake in a
145° oven until set, about 2 hours. Wrap with liqueur-soaked cheesecloth;
overwrap with foil. Store, chilled, for 3 weeks to let flavors mellow.
Slice;
serve on a doily-lined platter.
32x32-cm
platter
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Dark
Fruitcake
Hot Mulled Wine
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2
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clementines
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1
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lemon
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1
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lime
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150
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grams granulated sugar
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1
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sachet, including 1 cinnamon stick, 1 vanilla bean, split, 1 star anise, 3 bay leaves, 6 whole cloves, and 12 gratings from a whole nutmeg
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2
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bottles Chianti, 750 ml each
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8
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whole star anises
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8
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cinnamon sticks
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8
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clementine peel strips studded with whole cloves
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Using
a peeler, slice large sections of peel from clementines, lemon, and lime. Place
in a large saucepan; squeeze in clementine juice. Add sugar, sachet, and 250 ml
red wine; heat until sugar has dissolved. Boil over medium-high heat until
syrupy, about 5 minutes. Reduce heat; pour in remaining red wine. Gently heat
through; keep warm, without boiling, until ready to serve.
Ladle
hot mulled wine into glass mugs; garnish with star anises, cinnamon sticks, and
clementine peel strips studded with cloves. Serve.
8 @
240-ml glass mugs
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Hot
Mulled Wine
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