GROUNDHOG
DAY
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Serves 8
AMUSE-BOUCHE
Caramelized Pears with Prosciutto and Hummingbird
Cocktail
HORS
D'OEUVRE
Tomato Aspic
French
Onion Soup
Country
Bread
ENTRÉE
Wiener Schnitzel
Fresh Herb Spaetzle and Marinated Brussels
Sprouts
INTERMEZZO
Blueberry Sorbet
RELEVÉ
Schweinshaxe with Amber Ale Gravy
Apple Fennel Mock Sauerkraut and Creamed Potatoes
SALAD
Treviso Salad
SAVOURY
Welsh Rarebit with Spinach
DESSERTS
Le Fraisier
Banana Flambé
PETIT
FOUR
Cannoli with Amaretto Cappuccino
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Caramelized Pears with Prosciutto
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2
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ripe Bosc pears
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aa
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lemon juice
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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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30
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grams granulated sugar
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15
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grams unsalted butter
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8
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slices prosciutto
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aa
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balsamic reduction
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Peel
and core pears; cut each into 8 wedges. Toss with lemon juice; season with sea
salt and black pepper. Sprinkle sugar over; toss to coat. Melt butter in a
skillet; place in pear wedges. Cook over medium-high heat until slightly
caramelized, about 2 minutes on each side.
Cut
each slice of prosciutto in half; wrap around pear wedges. Arrange on a silver
tray; drizzle with balsamic reduction. Serve as guests arrive.
42x30-cm
oblong silver tray
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Caramelized
Pears with Prosciutto
Hummingbird Cocktail
For each serving:
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30
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ml champagne, chilled
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20
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ml St-Germain
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30
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ml sparkling water, chilled
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aa
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lemon curls
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Pour
champagne and St-Germain into a chilled cocktail glass; top with sparkling
water. Garnish with lemon curls; serve as guests arrive.
8 @
cocktail glasses
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Hummingbird
Cocktail
Tomato Aspic
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1
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envelope unflavored gelatin, 7 g
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10
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grams light brown sugar
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80
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ml cold beef stock
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240
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ml tomato juice
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100
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grams mirepoix, cut up
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5
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black peppercorns
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2
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whole cloves
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1
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bay leaf
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160
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grams tomato paste
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5
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ml Tabasco sauce
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5
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ml Worcestershire sauce
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8
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hard-boiled quail eggs, peeled
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aa
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celery leaves
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aa
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snipped chives
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aa
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herb-infused olive oil
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Soften
gelatin and sugar in beef stock. Bring tomato juice, mirepoix, peppercorns, cloves,
and bay leaf to a boil; simmer, uncovered, for 5 minutes. Strain. Add gelatin
mixture to hot juice; stir to dissolve. Stir in tomato paste, Tabasco sauce,
and Worcestershire sauce. Tip into a parchment-lined 16x8x5-cm loaf pan; chill
until partially set, about 2 hours. Carefully drop quail eggs into aspic
mixture, positioning respectively. Chill until set, about 2 more hours.
Unmold
aspic; cut into 8 pieces. Transfer to plates; garnish with celery leaves and
snipped chives. Drizzle with herb-infused olive oil; serve.
8 @
20-cm Ø plates
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Tomato
Aspic
French Onion Soup
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600
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grams sweet onions, thinly sliced
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2
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sprigs thyme
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1
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bay leaf
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3
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grams sea salt
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40
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grams unsalted butter
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4
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grams all-purpose flour
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120
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ml dry white wine
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800
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ml beef stock
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2
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grams freshly ground black pepper
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8
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slices baguette, 1.2-cm thick
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80
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grams Gruyère, sliced
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10
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grams freshly grated parmesan
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aa
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tarragon leaves
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In
a 3000-ml heavy pot over moderate heat sauté onions, thyme, bay leaf, and sea
salt in butter until onions are very soft and deep golden brown, about 60
minutes. Add flour; sauté for 1 minutes. Tip in wine; sauté for 2 minutes. Stir
in beef stock and black pepper; simmer, uncovered, stirring occasionally, until
onions are nearly dissolved, about 60 minutes.
Arrange
bread on a parchment-lined baking sheet; toast in a 175°C oven, turning once,
until completely dry, about 15 minutes. Top croûtes with Gruyère; sprinkle with parmesan.
Broil until cheese is melted and bubbly.
Discard
thyme and bay leaf from soup; ladle into wide-brimmed bowls. Place on cheese croûtes; garnish with tarragon. Serve.
8 @
240-ml wide-brimmed bowls
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French
Onion Soup
Country Bread
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120
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grams sourdough starter
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400
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grams all-purpose flour
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100
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grams whole wheat flour
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10
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grams sea salt
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Stir
together sourdough starter, flours, and 350 ml water; knead into a dough. Cover;
let proof for 40 minutes. Mix in sea salt and 25 ml water. Stretch and fold the
dough; cover; let proof for 30 minutes. Repeat the stretching, folding, and
proofing three more times. Then stretch and fold for the fifth time; transfer
the dough, seam-side up, into a banneton. Cover; chill overnight.
Inver
the banneton, letting the dough fall naturally out onto a parchment-lined
baking sheet. Score the top with a cross. Cover the dough with a heated dutch
oven, inverted; bake in a 235°C oven for 20 minutes. Remove dutch oven;
continue baking until golden brown and crusty, about 20 more minutes. Cool
completely before slicing. Serve on a wooden board.
40x28-cm
wooden board
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Round
Banneton
Wiener Schnitzel
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200
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grams all-purpose flour
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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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3
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eggs, lightly beaten
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8
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veal cutlets, 180 g each, pounded to 0.5-cm thick
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300
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grams dry breadcrumbs
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aa
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pumpkin seed oil, heat to 190°C
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aa
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Fresh Herb Spaetzle
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Marinated Brussels Sprouts
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8
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lemon wedges
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Season
flour with sea salt and white pepper. Stir together eggs and 40 ml water.
Dredge veal cutlet, one at a time, in seasoned flour; dip in egg wash; coat
with breadcrumbs. Fry in pumpkin seed oil until golden, about 2 minutes on each
side. Drain well; keep warm while frying remaining cutlets.
Arrange
Wiener Schnitzel, Fresh Herb Spaetzle, Marinated Brussels Sprouts, and lemon
wedges in plates; serve.
Fresh Herb Spaetzle
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200
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grams all-purpose flour
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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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freshly grated nutmeg
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2
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eggs
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120
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ml whole milk
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10
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grams minced fine herbs
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aa
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pumpkin seed oil
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120
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grams mushrooms, thinly sliced
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1
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clove garlic, minced
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120
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ml chicken stock
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Season
flour with sea salt, white pepper, and nutmeg. Stir in eggs, milk, and half of
herbs to form a soft batter. Press batter, in batches, through a spaetzle maker
directly into a large amount of boiling salted water. Boil, stirring, for 2
minutes. Drain; drizzle with pumpkin seed oil; stir well.
Sweat
mushrooms in pumpkin seed oil. Stir in garlic; sauté until liquid has
evaporated. Tip in spaetzel; sauté until begins to brown, about 10 minutes.
Pour in chicken stock; simmer until liquid is absorbed; season with sea salt.
Remove from heat; stir in remaining herbs.
Marinated Brussels Sprouts
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60
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ml pumpkin seed oil
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60
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ml Champagne vinegar
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10
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grams Dijon-style mustard
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½
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red
onion, finely chopped
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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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400
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grams Brussels sprouts, blanched and halved
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Whisk
together first four ingredients; season with sea salt and white pepper. Tip in
Brussels sprouts; marinate, chilled, for 4 hours.
8 @
28-cm Ø plates
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Blueberry Sorbet
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600
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grams blueberries
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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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15
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ml lemon juice
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aa
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basil sprouts
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Freeze
80 g blueberries.
Purée
the remaining 520 g blueberries; press through a sieve, yielding 500 g. Add
sugar, rum, and lemon juice; purée until sugar has dissolved. Chill. Churn in
an ice cream maker until frozen. Scoop into 8 chilled champagne coupes; garnish
with frozen blueberries and basil sprouts. Serve.
8
sets @ champagne coupe w/ saucer
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Blueberry
Sorbet
Schweinshaxe
Treviso Salad
Radicchio
rosso is also called treviso as it is the official vegetable of Treviso, Italy.
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80
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ml extra-virgin olive oil
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1
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orange, zest and juice
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20
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grams honey
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20
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ml red 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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400
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grams treviso, cut into thin wedges
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60
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grams walnuts, toasted and chopped
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aa
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wedge of Manchego cheese
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aa
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snipped flat-leaf parsley
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Whisk
together olive oil, orange juice, honey, and vinegar; season with sea salt and
black pepper. Add treviso; toss to coat.
Divide
salad among plates. Scatter walnuts over; shave cheese atop. Garnish with flat-leaf
parsley and orange zest; serve.
8 @
20-cm Ø plates
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Treviso
Salad
Welsh Rarebit with Spinach
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60
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grams spinach
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8
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slices baguette, 0.8-cm thick
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5
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grams English mustard
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3
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ml Worcestershire sauce
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aa
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cayenne
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120
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grams cheddar cheese, shredded
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Heat
spinach in a dry pan until wilted. When tepid, squeeze out excess liquid; chop
roughly.
Arrange
bread slices in a baking sheet; broil until lightly browned on one side.
Whisk
together mustard, Worcestershire sauce, and a pinch of cayenne; toss in spinach
and cheese. Turn bread slices over; top with spinach mixture. Broil until
cheese is melted and lightly charred.
Transfer
to plates; serve.
8 @
20-cm Ø plates
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Welsh Rarebit with Spinach
http://food52.com/recipes/4506-welsh-rarebit-with-spinach
Le Fraisier
Génoise
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2
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eggs, separated
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60
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grams granulated sugar
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60
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grams all-purpose flour
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Prepare
a bain-marie: In a 180°C oven, place a roasting pan on the lower rack; pour in
boiling water to 2.5-cm deep.
Whisk
egg white until soft peaks form. Tip in half of the sugar, whisking until stiff
peaks form. Whisk egg yolk until fluffy and pale. Tip in the remaining sugar,
whisking until sugar has dissolved. Fold yolk mixture into meringue. Gradually
tip in flour, folding to combine.
Evenly
spread batter over a 32x24x5-cm baking sheet lined with silicone mat. Place on
the middle rack in the oven with bain-marie. Bake at 180°C until golden, about
12 minutes.
Sirop d’Imbibage
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80
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grams granulated sugar
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60
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ml water
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15
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ml kirsch
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While
the Génoise is baking, prepare the syrup: Bring sugar and water to a boil;
simmer for 5 minutes. Remove from heat. When tepid, stir in kirsch.
Glazing
Remove
Génoise from oven; turn onto a board lined with parchment. Using a 7-cm Ø ring
mold, cut out 8 rounds. Glaze with Sirop d’Imbibage; cover to keep moist.
Crème Mousseline
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½
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vanilla bean, split lengthwise
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250
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ml whole milk, at 85°C
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50
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grams granulated sugar
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2
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egg yolks
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10
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grams all-purpose flour
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10
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grams corn starch
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150
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grams butter, at room temperature
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10
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ml kirsch
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Infuse
vanilla bean in warm milk for 10 minute; add 25 g sugar; bring to a boil.
In
a stainless-steel bowl whisk together egg yolks, flour, corn starch, and the remaining
25 g sugar. Remove vanilla bean from milk mixture; pour the hot mixture into
egg yolk mixture, whisking constantly until smooth. The cream should thicken.
Place
the bowl over an ice bath; whisk in 75 g butter. Cover with cling film, in
contact with surface of cream. Chill to 15°C.
Whisk
the remaining 75 g butter until fluffy; gradually fold in chilled cream and
kirsch. Transfer to a piping bag; chill.
White Chocolate Discs and Curls
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80
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grams cocoa butter, such as Navitas
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40
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grams icing sugar
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2
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grams powdered milk
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2
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ml vanilla extract
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2
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ml kirsch
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aa
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sea salt
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Place
cocoa butter in a stainless-steel bowl set over a small pan of boiling water;
heat to melt. Tip in icing sugar and powdered milk; heat, stirring, until sugar
has dissolved and the mixture is creamy. Stir in vanilla extract, kirsch, and a
pinch of sea salt. Spoon into eight 7-cm Ø silicone molds, about 12 ml each;
chill until set.
Spread
remaining mixture onto a silicone mat. When cool, cut into strips; coil up to
form 8 curls. Chill until set.
Assembly
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aa
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icing sugar
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8
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pieces cellophane, 25x5-cm each
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28
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strawberries, 3.5-cm Ø each, halved
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8
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mint twigs
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Dust
eight 7-cm Ø ring molds; line with cellophanes; arrange in a parchment-lined
baking sheet. In each mold place a glazed Génoise round at bottom; arrange 6
strawberry halves, standing, cut-side facing out, around the circumference.
Pipe Crème Mousseline into molds, filling in between strawberries. Smooth off
tops; chill.
Transfer
molded mousses to plates; slip off ring molds; peel off cellophanes. Pop White
Chocolate Discs out of silicone molds; arrange on top of mousse. Garnish each
with a strawberry half, a White Chocolate Curl, and a mint twig; serve.
8 @
20-cm Ø plates
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Le Fraisier
http://gourmandeilsdisent.blogspot.tw/2012/07/fraisier.html
Banana Flambé
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4
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ripe bananas
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2
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oranges
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8
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lemon balm twigs
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80
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grams unsalted butter
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40
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grams granulated sugar
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30
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ml Grand Marnier
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aa
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vanilla ice cream
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Place
bananas, oranges, butter, sugar, and lemon
balms in separate containers. On a guéridon
trolley place a portable stove with a pan to the left. Arrange ingredients in
containers thereafter, and Grand Marnier in its own bottle to the right. Set
out plates and utensils. Stroll to the tableside.
Peel
bananas; halve each lengthwise. Zest and juice oranges. Ignite lighter before
guests; melt butter in pan. Tip in sugar; stir until slightly caramelized,
about 2 minutes. Pour in orange juice; place in bananas, cut-side down; cook until
golden. Flip gently, just once, cooking for 30 seconds; flip back to cut-side
down. Sprinkle with orange zest; spoon syrup over; cook until soft. Carefully
transfer bananas to plates.
Pour
Grand Marnier over syrup; ignite; divide among plates while flaming. Serve with
vanilla ice cream; garnish with herb.
assorted
containers
guéridon
trolley with assorted accessories
8 @
20-cm Ø plates
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http://www.dessert.net.au/banana-flambe/
Cannoli
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200
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grams all-purpose flour
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15
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grams granulated sugar
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30
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grams vegetable shortening
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1
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egg
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100
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ml dry white wine
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aa
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frying oil, heat to 190°C
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aa
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Cannoli Cream
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aa
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icing sugar
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1
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doily
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Mix
together first five ingredients to form a dough; let rest for 4 hours. Roll out
to a 40x32-cm rectangle, about 0.3-cm thick. Cut in 16; wrap each around a
dowel; press seam to seal. Fry, in batches, until golden, about 4 minutes.
Drain well; slip off shells. Cool completely before filling.
Fill
shells, from both ends, with Cannoli Cream. Dust with icing sugar. Arrange on a
doily-lined silver tray; serve.
Cannoli Cream
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160
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grams ricotta cheese, creamed
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160
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ml whipping cream, whipped
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60
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grams icing sugar
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aa
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freshly grated nutmeg
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Whisk
together all ingredients. Transfer to a piping bag; chill well.
42x30-cm
oblong silver tray
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Cannoli
Amaretto Cappuccino
For each serving:
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80
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ml whole milk
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15
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ml amaretto syrup
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80
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ml freshly brewed espresso
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60
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ml milk foam
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Steam
together milk and amaretto syrup; pour into a glass mug. Add espresso; spoon
milk foam atop. Serve.
8 @
240-ml glass mugs
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Amaretto
Cappuccino
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