CHRISTMAS
DAY
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Serves 8
AMUSE-BOUCHE
Vegetarian Charcuterie with Royal Manhattan
HORS
D'OEUVRE
Green Apple Spherification
Cannelloni Trio
Classic Cheese Fondue with Breads
ENTRÉE
Bouillon Fondue with Fish and Seafood
Vibrant Vegetables
INTERMEZZO
Passion Fruit Sorbet
RELEVÉ
Oil Fondue with Lamb, Veal, and Beef
Winter Root Vegetables
SALAD
Deconstructed Caesar Salad
SAVOURY
Jet Black Risotto
DESSERTS
Chocolate Fondue
Butterscotch Fondue
PETIT
FOUR
Light Fruitcake with Hot Buttered Rum
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Vegetarian Charcuterie
Tonburi
(とんぶり) is processed seeds of ragweed (Bassia scoparia). Its texture is similar
to caviar.
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shiitake carpaccio
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tonburi caviar
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shiso chiffonade
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vegetable chorizo sausage
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potato chicharron
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salsa verde
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beet mousse
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orange-walnut gremolata
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vegetable terrine
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roasted Brussels sprouts
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grilled ficelle rounds
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At
the left, arrange shiitake carpaccio; top with tonburi caviar and shiso
chiffonade.
At
the center, arrange vegetable chorizo sausage and potato chicharron; top with
salsa verde.
At
the right, arrange beet mousse; top with orange-walnut gremolata.
At
the front, arrange vegetable terrine; top with roasted Brussels sprouts.
At
the back, arrange grilled ficelle rounds. Serve as guests arrive.
32x32-cm
platter
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Vegetarian
Charcuterie
Royal Manhattan
For each serving:
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50
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ml Crown Royal
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20
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ml sweet red vermouth
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3
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dashes Angostura bitters
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cracked ice
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1
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maraschino cherry
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Shake
first three ingredients with cracked ice; strain into a chilled cocktail glass.
Garnish with maraschino cherry. Serve as guests arrive.
8 @
cocktail glasses
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Green Apple Spherification
"Spherification"
is a culinary technique in the subdiscipline of molecular gastronomy. There are
two main methods for creating such spheres: one is basic spherification; the
other is reverse spherification.
Reverse
spherification is
more versatile. The resulting sphere is long-lasting, and conserves
its shape better when plated.
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8
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green apple spherications filled with creamy fioe gras
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8
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thin slices brioche toast
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salt crystals
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aged balsamic
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Place
green apple spherications on brioche toasts; arrange on plates. Top each with a
salt crystal. Garnish with dots of aged balsamic. Serve.
8 @
20x20-cm plates
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Cannelloni Trio
Three
tubes of cannelloni are attractively presented, each taking up a filling of its
own.
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24
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cannelloni, cooked al dente
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roast carrot tartare
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crisp fried carrot
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carrot purée
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sashimi-grade salmon, chopped
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crème fraîche
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kaffir lime leaves
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salmon roe
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smoked duck
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candied orange peel
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orange suprêmes
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micro herbs
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orange glaze
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On
each plate:
Fill
the first tube with roast carrot tartare; top with crisp fried carrot and
carrot purée.
Fill
the second tube with chopped salmon; complement with crème fraîche, kaffir lime
leaves, and salmon roe.
Fill
the third tube with smoked duck; garnish with candied orange peel, orange suprême,
micro herbs, and a miniature pool of orange glaze.
Serve.
8 @
20x20-cm plates
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Classic Cheese Fondue
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200
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grams Emmental, shredded
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200
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grams Gruyère, shredded
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15
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grams all-purpose flour
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1
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clove garlic, halved
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250
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ml dry white wine
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30
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ml lemon juice
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30
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ml kirsch
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black peppercorn grinder
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nutmeg with grater
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assorted firm bread cubes
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Toss
together cheeses and flour; take to the table along with all ingredients.
Smear
bottom and sides of fondue pot with garlic; set on heat. Pour in white wine and
lemon juice; heat until small bubbles start to rise to surface. Gradually add
cheese mixture; heat until melted, stirring constantly, before adding the next
batch. Pour in kirsch; grind in black pepper; grate in nutmeg. Stir to combine.
Serve.
Guests
help themselves by sparing bread cubes on fondue forks, dipping in warm cheese
sauce, and releasing to individual plates. Enjoy by individual forks.
2-liter
cast iron fondue set serves 8
assorted
bowls, dishes, jugs, and utensils
8 @
20x20-cm plates
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Black
Cast Iron Fondue Set
Bouillon Fondue
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Bouillon Fondue Dipping Sauces
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8
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slices Chilean sea bass, 30 g each
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8
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slices Arctic char, 30 g each
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8
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prawns, shelled, deveined, 30 g each
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8
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large scallops, 30 g each
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8
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broccoli florets
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8
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cauliflower florets
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8
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slices butternut squash
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8
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slices portobello
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2000
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ml chicken stock
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200
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grams mirepoix, chopped
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2
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cloves garlic, chopped
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sea salt
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freshly ground black pepper
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Divide
Dipping Sauces among 8 condiment dishes; arrange fishes, seafood, and
vegetables on 8 ingredient plates.
Bring
chicken stock, mirepoix, and garlic to a boil; season with sea salt and black
pepper. Transfer to fondue pot; take to the table along with condiment dishes
and ingredient plates. Set pot on heat; bring bouillon to a boil. Serve.
Guests
help themselves by sparing fish, seafood, vegetable, or mushroom on fondue
forks, dipping in simmering bouillon until cooked to desired doneness, and releasing
to individual plates. Enjoy with Dipping Sauces by individual forks.
Bouillon Fondue Dipping Sauces
Lemon-Parsley Butter
Combine
250 ml clarified butter, zest and juice of 1 lemon, and 5 g snipped flat-leaf
parsley. Season with sea salt and freshly ground black pepper. Keep warm.
Lime-Dill Cream
Whisk
150 ml whipping cream and juice of 1 lime until whipped. Fold in zest of 1 lime
and 5 g snipped dill. Season with sea salt and freshly ground white pepper. Keep
chilled.
Thai-Style Dipping Sauce
Stir
together 150 ml pineapple juice, 50 ml fish sauce, 50 ml key lime juice, and 25
g freshly grated palm sugar until sugar has dissolved. Season with minced
lemongrass, minced galangal, minced garlic, minced shallot, minced bird's eye
chili, and kaffir lime zest.
3-liter
stainless-steel fondue set serves 8
8 sets
@ ingredient plate, dinner plate, bowl,
and condiment dishes
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Stainless-Steel
Fondue Set
Passion Fruit Sorbet
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500
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ml passion fruit juice
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100
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grams granulated sugar
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20
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ml light rum
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1
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lime, zest and juice
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8
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mint twigs
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Stir
together passion fruit juice, sugar, rum, lime juice, and lime zest until sugar
has dissolved. Chill. Churn in an ice cream maker until frozen. Scoop into 8
chilled champagne coupes; garnish with mint twigs. Serve.
8
sets @ champagne coupe w/ saucer
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Passion
Fruit Sorbet
Oil Fondue
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Oil Fondue Dipping Salts and Sauces
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2
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carrots, peeled
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2
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sweet potatoes, peeled
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1
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purple yam, peeled
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½
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celeriac, peeled
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sea salt
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16
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slices lamb tenderloin, 20 g each
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16
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slices veal tenderloin, 20 g each
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16
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slices beef tenderloin, 20 g each
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1000
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ml grape seed oil
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Divide
Dipping Salts and Sauces among 8 condiment dishes. Cut each kind of root
vegetable into 8 pieces. Blanch in boiling salted water; refresh in cold water;
pat dry. Pat dry meat slices; fold each lengthwise; roll up. Arrange on 8
ingredient plates along with root vegetables.
Heat
oil. Transfer to fondue pot; take to the table along with condiment dishes and
ingredient plates. Set pot on heat. Serve.
Guests
help themselves by sparing meat or vegetable on fondue forks, dipping in hot
oil until cooked to desired doneness, and releasing to individual plates. Enjoy
with Dipping Salts and Sauces by individual forks.
Oil
Fondue Meats
Oil Fondue Dipping Salt and Sauces
Truffle Salt
Dehydrate
5 g grated black truffle, yielding 1 g. Stir into 20 g fleur de sel. Cover; sit
in room temperature for at least 3 days to let flavors mellow.
Smoked Sweet Paprika Salt
Toast
1 g smoked sweet paprika until fragrant. Stir into 20 g fleur de sel. Cover;
sit in room temperature for at least 3 days to let flavors mellow.
Salsa Verde
Mince
together 40 g capers, drained, 40 g garlic, 40 g flat-leaf parsley leaves, 20 g
sweet basil leaves, 10 g mint leaves, and 5 g rosemary leaves. Stir in 160 ml
extra-virgin olive oil; season with sea salt and freshly ground black pepper.
Cover; sit in room temperature for 2 days to let flavors mellow.
Curried Yogurt Dip
Toast
5 g curry powder in a dry skillet until fragrant. When cool, stir into 240 g
strained yogurt along with 5 g honey. Season with minced gingerroot, minced Serrano
chili, lime zest, and sea salt. Cover; chill for 3 hours to let flavors mellow.
Keep chilled.
3-liter
copper fondue set serves 8
8
sets @ ingredient plate, dinner plate, and
condiment dishes
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Copper
Fondue Set
Deconstructed Caesar Salad
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1
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head romaine, chiffonade
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extra-virgin olive oil in bottle
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red wine vinegar in bottle
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1
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lemon
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1
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clove garlic, minced
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sea salt grinder
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black peppercorn grinder
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8
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marinated fresh anchovy fillets
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8
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cured anchovy fillets
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8
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grilled bread rounds
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1
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clove garlic, halved
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8
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cuddled eggs
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capers, rinsed and drained
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parmesan cheese block with shaver
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Take
all ingredients to the table.
Transfer
romaine into a bowl; drizzle with olive oil and wine vinegar. Grate on lemon
zest; squeeze lemon juice atop. Sprinkle with minced garlic; grind in sea salt
and black pepper. Toss.
Arrange
marinated and cured anchovy fillets at one side of plates; add tossed romaine
to the other side. Rub one side of grilled bread rounds with halved garlic;
brush with olive oil. Arrange onto plates; top with cuddled eggs. Garnish with
capers.
Shave
large pieces of parmesan atop; grind on extra black pepper. Serve.
8 @
20x20-cm plates
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Deconstructed
Caesar Salad
Jet Black Risotto
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500
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ml chicken stock
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60
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grams onion, finely chopped
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30
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grams butter
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1
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ml dry white wine
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120
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grams Arborio rice
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60
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ml dry white wine
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1
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sachet squid ink, 4 g
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sea salt
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freshly ground black pepper
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100
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grams sautéed black chanterelle
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100
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grams grilled squid rings
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flat-leaf parsley twigs
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lemon zest
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Keep
chicken stock at a gentle simmer. Sweat onion in butter; stir in garlic. Tip in
rice; stir to coat. Pour in white wine; stir until liquid has reduced to half.
Add squid ink; stir thoroughly to combine. Gradually add hot chicken stock, a
ladle at a time, stirring constantly until absorbed before adding more. Keep
adding and stirring until rice is al dente, about 20 minutes. Remove from heat;
season with sea salt and black pepper; stir in mushrooms.
Stand
a 6-cm Ø ring mold on a plate. Scoop in one-eighth of the risotto; press down
evenly to form the shape; pull off the mold. Repeat with the remaining plates. Top
with grilled squid rings; garnish with flat-leaf parsley. Sprinkle with lemon
zest; serve.
8 @
20x20-cm plates
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Jet
Black Risotto
Chocolate Fondue
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480
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grams semisweet chocolate, cut up
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240
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ml cream
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60
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ml dark crème de cacao
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250
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grams hulled strawberries
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250
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grams kiwi chunks
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250
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grams banana chunks
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250
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grams angel cake squares
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In
a stainless-steel bowl set over a small pan of boiling water, heat chocolate,
cream, and chocolate liqueur, stirring, until melted. Transfer to fondue pot.
Take to the table along with fruits and cake; set pot on heat. Serve.
Guests
help themselves by sparing fruits or cake on fondue forks, dipping in warm
chocolate sauce, and releasing to individual plates. Enjoy by individual forks.
1.5-
liter white ceramic fondue set serves 8
4 @
deep dishes
8 @
20x20-cm plates
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Butterscotch Fondue
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300
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grams golden syrup
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100
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grams muscovado sugar
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60
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grams unsalted butter
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240
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ml cream
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2
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ml vanilla extract
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250
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grams Granny Smith apple wedges
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250
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grams Asian pear wedges
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250
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grams pineapple chunks
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250
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grams yellow cake squares
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Heat
golden syrup, muscovado sugar, and butter until sugar has dissolved; simmer for
5 minutes. Transfer to fondue pot. Take to the table along with fruits and
cake; set pot on heat. Serve.
Guests
help themselves by sparing fruits or cake on fondue forks, dipping in warm
butterscotch sauce, and releasing to individual plates. Enjoy by individual forks.
1.5-liter
cast iron fondue set serves 8
4 @
deep dishes
8 @
20x20-cm plates
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Orange
Cast Iron Fondue Set
Light Fruitcake
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100
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grams dried apricots, diced
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100
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grams golden raisins
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100
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grams candied lemon 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 dried clementine suprêmes
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60
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ml Cointreau
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60
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ml orange juice
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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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100
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walnut halves, toasted
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1
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egg, beaten
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50
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grams granulated sugar
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60
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grams butter, at room temperature
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2
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ml lemon extract
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Cointreau and orange juice 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, and sea salt. Toss in fruits and walnuts. Stir in egg, sugar, butter, and
lemon extract. Tip into a parchment-lined 20x10x6-cm loaf pan; bake in a 145°
oven until set, about 2 hours. Wrap with liqueur- and orange juice-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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Light
Fruitcake
Hot Buttered Rum
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100
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grams dark brown sugar
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1
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sachet, including 1 cinnamon stick, 6 whole cloves, and 12 gratings from a whole nutmeg
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300
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ml dark rum
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8
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pats unsalted butter, 15 g each, at room temperature
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8
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cinnamon sticks
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8
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whole cloves
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1
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whole nutmeg
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Bring
brown sugar, sachet, and 1000 ml water to a boil. Reduce heat; simmer for 10
minutes. Remove from heat; let steep for 4 hours.
Bring
spiced syrup to a boil; remove and discard sachet. Add rum; gently heat
through. Divide among glass mugs; top each with a pat of butter. Garnish each
with a cinnamon stick, a whole clove, and a couple gratings of nutmeg; serve.
8 @
240-ml glass mugs
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Hot
Buttered Rum
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