SUPER
BOWL SUNDAY
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Serves 8
AMUSE-BOUCHE
Lox Napoleon with Planter's Punch
HORS
D'OEUVRE
Potato Skins with Tomato and Chives
Crock Pot White Bean Soup
Thin
Crust Pizza with Pesto
ENTRÉE
Gyro with Tzatziki
INTERMEZZO
White Grape Sorbet
RELEVÉ
Raclette with Gourmet Pickles
SALAD
Tea Smoked Chicken in Lettuce Cups
SAVOURY
Spanakopita
DESSERTS
Pear and Almond Tart
Lemon Mousse
PETIT
FOUR
Chocolate Truffles with Black Velvet
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Lox Napoleon
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60
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grams capers, rinsed and drained
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240
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grams cream cheese, softened
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freshly ground black pepper
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whole wheat bread
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1
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head Bibb lettuce
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240
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grams nova lox, sliced
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60
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grams salmon caviar
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dill twigs
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Pat
dry capers; chop finely. Whisk into cream cheese; season with black pepper.
Slice
bread into eight 0.6-cm-thick slices. Spread each with cream cheese mixture;
lay on a layer of lettuce leaves, followed by a layer of nova lox. Assemble to
make two 4-layer stacks. Trim off crust; cut each stack into 4 squares. Top
with salmon caviar; garnish with dill twigs. Serve as guests arrive.
28x28-cm
platter
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Lox
Napoleon
Planter's Punch
Here
is an avant-garde edition of the century-old cocktail.
For each serving:
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45
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ml dark rum
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30
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ml sweetened cranberry juice
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30
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ml lime juice
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10
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ml Luxardo Maraschino
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2
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dashes Angostura bitters
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cracked ice
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ice cubes
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tonic water, chilled
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1
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brandied cherry
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Shake
first five ingredients with cracked ice; strain into a brandy snifter filled
with ice cubes. Finish with a splash of tonic water; garnish with brandied
cherry. Serve as guests arrive.
8 @
brandy snifters
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Planter's
Punch
Potato Skins with Tomato and Chives
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4
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large russet potatoes, 350 g each, well scrubbed, baked
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grape seed oil
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sea salt
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freshly ground black pepper
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100
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grams thick strained yogurt
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30
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grams grated parmesan
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3
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Roma tomatoes, peeled, seeded, and diced
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4
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slices bacon, cooked and crumbled
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snipped chives
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Quarter
each baked potato lengthwise. Scoop out most flesh from each quarter, leaving a
shell about 0.6-cm thick. Reserve flesh for White Bean Soup.
Arrange
potato skins, skin-side up, in a single layer in a parchment-lined baking pan.
Brush with oil; sprinkle with sea salt and black pepper. Bake in a 200°C oven
until browned and crisp, about 12 minutes.
Transfer
to a platter, skin-side down. Top with yogurt, cheese, tomato, bacon, and
chives. Arrange on buffet table.
28x28-cm
platter
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Crock Pot White Bean Soup
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480
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grams dried Great Northern beans
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2
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cloves garlic, peeled and trimmed
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2
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bay leaves
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2000
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ml vegetable stock
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60
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ml olive oil
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1
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carrot, 150 g, peeled and diced
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sea salt
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freshly ground white pepper
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potato flesh from Potato Skins
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thyme sprigs
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parmesan block with grater
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In
a 3-liter crock pot cook beans, garlic, bay leaves, vegetable stock, and olive
oil on low setting until beans are almost soft, about 10 hours. Add carrot; season
with sea salt and white pepper. Continue to cook on low until carrot is soft,
about 6 hours. Discard bay leaves. Take half of the soup from crock pot; purée.
Return to crock pot; add potato flesh; heat through. Arrange crock pot on
buffet table along with thyme sprigs and parmesan block with grater; keep
warm.
Guests
help themselves by ladling soup to cups, grating on parmesan, and topping with
thyme leaves. Enjoy.
3-liter
crock pot
condiment
dishes
8
sets @ 240-ml cup w/ saucer
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Crock
Pot White Bean Soup
http://www.examiner.com/article/white-bean-soup-simple-crock-pot-super-bowl-recipe-for-busy-families
Thin Crust Pizza with Pesto
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120
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grams all-purpose flour
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3
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grams sea salt
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¼
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package active dry yeast, 1.75 g
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80
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ml lukewarm water
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120
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grams Pesto
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120
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grams fresh mozzarella, sliced
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1
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Roma tomato, thinly sliced
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sea salt
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freshly ground black pepper
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Mix
flour, sea salt, yeast, and water to form a smooth dough; let ferment for 2
hours.
On
a piece of 30-cm Ø parchment, stretch and press to flatten the dough. Roll out
to a 28-cm Ø round. Spread on pesto; top with cheese, followed by tomato. Sprinkle
with sea salt and black pepper. Bake in a 250°C oven until cheese is melted and
bubbling, and crust is browned and crisp, about 8 minutes. Cool on a wire rack
for 5 minutes.
Cut
into 8 wedges; transfer to a platter. Arrange on the buffet table.
Pesto
Purée
together 20 g basil leaves, 10 g flat-leaf parsley leaves, 15 g grated
parmesan, 15 g toasted pine nuts, 1 clove garlic, and 60 ml olive oil. Season
with sea salt and freshly ground black pepper. Makes 120 g.
28x28-cm
platter
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Thin
Crust Pizza with Pesto
Gyro
Gyro
is roasted on a vertical spit. Product such as BEEM Gyro "Grillete"
is suitable for home parties.
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9
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grams sea salt
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3
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grams dried parsley
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3
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grams dried oregano
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3
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grams smoked sweet paprika
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2
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grams garlic powder
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1
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gram hot paprika
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1
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gram white pepper
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1
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gram black pepper
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½
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gram fennel seeds
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½
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gram coriander seeds
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½
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gram cinnamon
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½
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gram nutmeg
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300
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grams pork, sliced into large pieces
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300
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grams lamb, sliced into large pieces
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300
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grams veal, sliced into large pieces
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120
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ml dry white wine
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120
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ml white wine vinegar
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Pitas
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onion slices
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tomato slices
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Tzatziki
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sea salt grinder
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black peppercorn grinder
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Grind
first 12 ingredients together; divide in 3. Season 3 kinds of meat slices; place
each in a resealable bag. Divide wine and vinegar among them; marinate
overnight.
Starting
at the base, lay meat slices around gyro skewer, alternating each layer with
different kinds of meat, and pressing down to compress. Set on "Grillete";
take to the buffet table along with Pitas, onion, tomato, Tzatziki, and
grinders.
Grill
on high setting until the outer layer is lightly charred. Vertically slice off
charred meat into thin, crisp strips; transfer to a platter. Continue to grill,
slicing off meat as it chars. Adjust heat level to suit demand.
Guests
help themselves by taking a Pita, topping with onion, tomato, meat strips, and Tzatziki.
Grind on sea salt and black pepper; roll up and enjoy.
Pitas
Refer
to 0904 Whole Wheat Pide.
Tzatziki
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1
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continental cucumber, 180 g
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200
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grams thick strained yogurt
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½
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lemon, zest and juice
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1
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clove garlic, minced
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5
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ml extra-virgin olive oil
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sea salt
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Grate
cucumber; squeeze out excess liquid, yielding 120 g. Stir into yogurt along
with lemon zest, lemon juice, garlic, and olive oil. Season with sea salt.
Cover; chill for 3 hours to let flavors mellow.
gyro
griller
32x32-cm
platter
assorted
plates, dishes, and grinders
8 @
28x28-cm plates
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Gyro
White Grape Sorbet
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250
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ml white grape juice
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100
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grams granulated sugar
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20
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ml light vodka
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1
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lemon, zest and juice
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8
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mint twigs
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Stir
together white grape juice, sugar, vodka, lemon juice, lemon zest, and 250 ml
water until sugar has dissolved. Chill. Churn in an ice cream maker until
frozen. Scoop into 8 chilled cups; garnish with mint twigs. Arrange on the
buffet table.
8 @
240-ml cups
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White
Grape Sorbet
Raclette
Raclette
is both a semi-firm cheese most commonly used for melting, and a Swiss dish
based on heating the cheese and scraping off (racler) the melted part.
Traditionally
the cheese is heated by a fire. Nowadays a special mechanism is usually
employed in making this dish. The heater presented here is of a
"traditional" style.
Heating
Raclette
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½
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wheel raclette cheese, 6000 g
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air-dried lean beef, such as Viande des Grisons, very thinly sliced
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dry-cured ham, such as Jambon de Bayonne, very thinly sliced
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hard salami, very thinly sliced
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fingerling potatoes, roasted
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Gourmet Pickles
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sea salt grinder
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black peppercorn grinder
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Place
cheese on raclette heater; take to the buffet table; set on heat. Arrange dried
meat slices, fingerling potatoes, Gourmet Pickles, and grinders along side.
Guests
help themselves by adding meats, potatoes, and pickles onto warm individual
plates. As cheese starts to melt, scrape off melted part onto plates. Grind on
sea salt and black pepper; enjoy.
Serving
Raclette
Gourmet Pickles
Traditionally
raclette is accompanied with gherkins (cornichons)
and pickled pearl onions. Various olives and other unusual pickles such as
pickled cherries are also introduced here.
Gourmet
Pickles
Pickled
Cherries
http://200birdies.wordpress.com/2012/06/07/preserving-the-cherry-harvest-pickling-cherries-two-ways/
raclette
heater
assorted
plate, dishes, and grinders
8 @
28x28-cm plates
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Tea Smoked Chicken in Lettuce Cups
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1
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boneless skinless chicken thigh, 120 g
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1
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gram Szechuan peppercorns, toasted and ground
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½
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gram five-spice powder
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2
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grams sea salt
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50
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grams rice grains
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10
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grams light brown sugar
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5
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grams Chinese black tea leaves
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20
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ml Chinese yellow wine
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10
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ml soy sauce
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2
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ml toasted sesame oil
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2
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grams minced gingerroot
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1
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scallion, thinly sliced
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8
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iceberg lettuce cups
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¼
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lime, zest and juice
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8
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bamboo skewers
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Rub
chicken with a mixture of pepper, spice, and sea salt. Marinate overnight. Smoke
with rice grains, brown sugar, and tea leaves until chicken is smokey-brown and
cooked through, about 12 minutes. When cool, dice.
Heat
together yellow wine, soy sauce, sesame oil, and ginger. When cool, toss with
chicken and scallion. Divide among lettuce cups; drizzle with lime juice;
sprinkle with lime zest. Thread each with a skewers; transfer to a platter. Arrange
on the buffet table.
28x28-cm
platter
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Tea
Smoked Chicken in Lettuce Cups
Spanakopita
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160
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grams spinach
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40
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grams diced onion
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10
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ml olive oil
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chopped parsley leaves
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chopped mint leaves
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40
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grams feta cheese, crumbled
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freshly ground black pepper
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4
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sheets phyllo dough, 45x35-cm each
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butter, melted
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Heat
spinach in a dry skillet until wilted. When tepid, squeeze out liquid; chop.
Sweat onion in olive oil; stir in spinach; sauté until most liquid has
evaporated. Remove from heat; stir in parsley, mint, and feta. Season with
black pepper; divide in 8.
Brush
1 sheet of phyllo dough with butter; cut into six 35x7.5-cm strips. Stack 3
strips; place one part of filling at an end. Fold one corner over filling;
continue folding to form a triangle. Repeat to make 8 triangles. Place on a
parchment-lined baking sheet, seam-side down. Brush tops with butter; bake in a
190°C oven until golden brown, about 20 minutes.
Transfer
to a platter; arrange on the buffet table.
28x28-cm
platter
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Spanakopita
Pear and Almond Tart
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60
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grams slivered almonds, ground
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60
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grams granulated sugar
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5
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grams all-purpose flour
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sea salt
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60
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grams butter, at room temperature
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1
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egg white, beaten
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Dough for Almond Crust
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8
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poached Bosc pear halves, drained
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Combine
ground almond, sugar, flour, and a pinch of sea salt. Rub in butter; stir in
egg white. Chill, covered, for 3 hours.
Roll
out Dough for Almond Crust; fit into a 20-cm Ø tart pan. Trim sides; pierce
bottom. Freeze for 10 minutes. Bake in a 190°C oven until set, about 30
minutes. Cool.
Spread
filling into crust. Slice pear halves crosswise; gently fan out; arrange on top
of filling. Bake in a 175°C oven until set, about 55 minutes. Cool.
Cut
into 8 wedges; transfer to a platter. Arrange on the buffet table.
Dough for Almond Crust
Combine
120 g all-purpose flour, 30 g ground almond, 30 g granulated sugar, and a pinch
of sea salt. Rub in 100 g butter; stir in 1 egg yolk. Chill, covered, for 3
hours.
28x28-cm
platter
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Pear
and Almond Tart
Lemon Mousse
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1
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envelop unflavored gelatin, 7 g
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3
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eggs, separated
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150
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grams granulated sugar
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sea salt
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2
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lemons, zest and juice
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300
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ml whipping cream, whipped
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Soften
gelatin in 100 ml water; heat to dissolve.
Whisk
egg whites until soft peaks form. Tip in 50 g sugar; whisk until stiff peaks
form.
Whisk
egg yolks, the remaining sugar, and a pinch of sea salt until fluffy and pale.
Stir in gelatin, lemon juice, and half of lemon zest. Fold in whipped cream;
fold in meringue. Divide among cups; chill, covered, for at least 6 hours.
Garnish
with the remaining lemon zest. Arrange on the buffet table.
8 @
240-ml cups
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Lemon
Mousse
Chocolate Truffles
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200
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grams cream
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40
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grams unsalted butter
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200
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grams bittersweet chocolate, cut up
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10
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ml dark crème de cacao
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cocoa powder
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1
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doily
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Heat
cream and butter until butter melts and cream reaches simmering point. Pour
over chocolate; stir until smooth. Stir in chocolate liqueur. When cool, cover;
chill for at least 4 hours.
Transfer
to a piping bag; pipe rounds onto a parchment-lined baking sheet. Roll each
into a ball between 2 layers of parchment, then roll in cocoa powder until
evenly coated. Chill.
Transfer
to a doily-lined platter; serve.
28x28-cm
platter
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Chocolate
Truffles
Black Velvet
For each serving:
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20
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ml Guinness, chilled
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80
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ml champagne, chilled
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Add
stout to the bottom of a champagne flute; float champagne on top. Serve.
8 @
champagne flutes
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Black
Velvet
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