August 9, 2007
Add relaxation to Rehearsal Dinner menu
(Page 2 - Previous Page)1 tablespoon Dijon mustard
1 cup olive oil
2 teaspoons chopped parsley
2 teaspoons chopped chives
Salt and freshly ground pepper
Bring a large pot of water to a boil. Drop cauliflower into the water and cook for about two minutes. With a slotted spoon, remove florets and immediately plunge them into a large bowl of ice water. Drain. Repeat process with broccoli, asparagus and snow peas.
Arrange blanched vegetables and the daikon slices attractively on a serving platter.
In a small bowl, whisk balsamic vinegar and Dijon mustard. Slowly whisk in olive oil until dressing is thick and syrupy. Stir in parsley and chives. Sprinkle with salt and pepper to taste.
Makes 16 servings.
Adapted from "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins.
1 box frozen puff pastry sheets
3/4 grated Parmesan cheese
Roll out puff pastry dough into a 20-by-24-inch rectangle. Sprinkle half the Parmesan evenly over dough and gently press cheese into dough with rolling pin. Fold dough in half crosswise; roll it out again to 20-by-24 inches. Sprinkle on remaining cheese. Using a sharp thin knife, slice dough into 1/3-inch strips. Take each strip by its ends and twist until evenly corkscrewed. Lay twists of dough on an ungreased baking sheet, arranged so they are just touching each other; this will prevent untwisting.
Preheat oven to 350 degrees. Set baking sheet in middle of oven. Bake until straws are crisp, puffed and brown, about 15 to 20 minutes. Remove from oven, cool for five minutes; cut apart with sharp knife. Finish cooling straws on a rack. Store them in airtight tin or plastic bags. They will stay fresh for a week.
Makes 20 straws.
Striped Sea Bass With Champagne-Beurre Blanc Sauce
From chef Fritz Blank, owner of Deux Cheminees in Philadelphia.
6 to 7 pounds striped bass fillet, cut into 16 pieces, skin scored
extra virgin olive oil for cooking
Season both sides of bass with salt and pepper. Heat oil in a saute pan over medium-high heat. When oil is shimmering, place bass in pan, skin side down. Cook for three minutes on each side. Remove fillets and keep warm.
Makes 16 servings.
2 cups Champagne
1/2 cup white wine vinegar
1/4 cup raw sauerkraut juice
1 tablespoon plus 1 teaspoon finely chopped shallots
1 1/2 cups cold heavy cream
1 stick butter at room temperature, cut into cubes
1/4 cup cooked sauerkraut
salt and white pepper to taste
a few drops of lemon juice
Place the Champagne, white wine vinegar and sauerkraut juice into a large sauce pan with the shallots. Over high heat reduce to about a tablespoon or so, being careful not to scorch. Add cream; bring to a full rolling boil. Continue to boil for about 10 to 12 minutes until it is reduced to a sauce consistency and coats the back of a spoon. Remove from heat; stir in the cubes of butter, or squeeze it between your fingers directly into the pot.
Season sauerkraut with salt, white pepper and lemon juice to taste, and add to beurre blanc.
Asparagus Spears With Chopped Egg and Walnut Vinaigrette
From "Entertaining with Colin Cowie," (Harper/Collins)
3 to 4 pounds asparagus, trimmed
Steam asparagus until crisp tender, about two minutes. Plunge immediately into ice bath to stop cooking process. Refrigerate. Allow asparagus to come to room temperature before serving.
Makes 12 servings.
Chopped Egg and Walnut Vinaigrette
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Salt and fresh cracked black pepper to taste
1/2 cup walnut oil
1 tablespoon minced shallots
1 tablespoon minced chives
6 eggs, hard boiled, peeled, and chopped
1 teaspoon fresh chervil or parsley, chopped
1/2 cup walnuts, chopped
In a metal bowl, combine vinegars, mustard, salt and pepper. Beat with whisk, while slowly adding oil.
Arrange asparagus on platter. Spoon vinaigrette generously over entire length of asparagus. Cover stems with chopped egg. Garnish with chervil, parsley and walnut pieces.
From photographer Julie Siegel.
Usually served for dessert, this provides a wonderful, sweet contrast to the meal.
1 1/2 cups whole milk
1 teaspoon vanilla
1 cup sugar
2 10 1/2-ounce cans sweetened condensed milk
A pinch of salt
1 teaspoon cumin
4 eggs, lightly beaten
1 1/2 cups carrots, cooked, then forced through a sieve
Preheat oven to 350 degrees. Scald whole milk with vanilla. While whipping with a wire whisk combine all other ingredients except carrots. Add carrots, and simmer on low flame, stirring constantly, three to five minutes. Pour into two six-cup metal or enamel molds. Place molds in large pan of boiling water. Carefully transfer to oven. Bake for 60-75 minutes or until knife inserted into middle comes out clean.
Remove from oven; place directly into another bath of cold water for 30 minutes. Refrigerate. When time to unmold, run knife around sides, dunk bottom into hot water, then hold serving plate over mold and turn upside down. Serve warm.
Makes 12 servings.
From Vincent Scotto of Gonzo restaurant in Greenwich Village.
This smoothing, refreshing granita is delicious served with berries or sliced fruit.
1 (750-milliliter) bottle dry Champagne
1/2 cup fresh lemon juice
1 cup honey
In a bowl combine Champagne, lemon juice and honey. Stir until honey dissolves. Transfer to a shallow stainless steel pan that fits easily into the freezer.
Freeze for about an hour. Remove and, using a pastry scraper or metal spatula, scrape the sides and bottom of the granita, mixing the frozen particles into the less frozen center.
Freeze for about two hours longer and scrape again. Let the granita freeze for three to four hours longer, until completely frozen. Chop the granita into pieces and serve immediately or return to the freezer until ready to serve.