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|
| Name |
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| Description |
Bavarois de Choufleur |
| Ingredients |
For 2 terrines
Ingredients
5 head cauliflower
½ cup heavy cream
½ cup clear chicken stock
18 sheets gelatine, softened
½ teaspoon curry powder
¾ teaspoon ground nutmeg
3 teaspoons ground cumin
A few drops garlic oil
30 turns of a peppermill (white pepper)
3 ½ teaspoons salt
½ qt cream, whipped
Cooked leek strips
1 cup chicken stock
4 sheets gelatine, softened |
| Instructions |
Steam, not boil, the cauliflower until well cooked. Let dry above the hot line. Steaming allows the cauliflower to cook without adding extra moisture.
Put the ½ cup cream and ½ cup chicken stock together in saucepan along with all the seasonings. Bring to a boil, then remove from heat and add the 18 sheets softened gelatine.
Pour this liquid over the cauliflower and puree well with a hand blender. Pass through a fine sieve to remove any fibers.
Cool the puree over an ice bath. As it starts to set, add in the whipped cream.
Clean leeks and cut them into wide, long strips. Cook them in salted boiling water and cool them in ice water.
Drain |
| Name |
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| Description |
Beef and Asparagus Hor D'oeuvres |
| Ingredients |
Yield 50 appetizer portions
Beef tenderloin with a tangy cream cheese-horsradish spread wraps around asparagus. A feast for the eye and the palate.
Wine suggestions: A rich, elegant Cabernet Sauvignon, a hearty Baco Noir, or a robust full-bodied Merlot
Recommended: Great Western 1986 Baco Noir
Bridgehampton Merlot
Peconic Bay 1985 Cabernet Sauvignon
Widmer Classic Red
INGREDIENTS WEIGHTS MEASURES METHOD
Beef full tenderloin, trimmed 3 to 4 pounds 2 to 3 each Rub filet with olive oil. Rub with Rosemary, salt, pepper and garlic, making sure filet is well coated. Cover, or place in zip-lock bag and marinate, refrigerated, overnight.
Extra virgin olive oil To taste
Rosemary To taste
Kosher Salt To taste
Cracked black pepper To taste
Fresh garlic, halved To taste
Brown filet in skillet until well browned. Roast in hot (400ºF) oven to desired doneness (135ºF. to 140ºF). Cover and chill thoroughly.
Asparagus spears, thin 3-inches each 50 Spears Blanch spear quickly in salted boiling water. Do not overcook. Cool in ice-water bath.
Natural spears, thin, 3-inches each 50 Spears
Natural cream cheese 1-1 1/2 cups
Parsley, chopped 2 tbs.
Horseradish, drained 3 tbs.
Scallion sprigs or chives 50 each
Scallions, finely chopped 2/3 cups |
| Instructions |
Thinly slice chilled filet and lay out on waxed paper. Spread each slice with cream cheese - horseradish mixture. Place asparagus spear on each slice so tip is exposed. Roll each slice and tie with scallion sprig or chive. Chill, covered until serving.
Variation: Substitute blanched, marinated green beans for asparagus.
|
| Name |
|
| Description |
Beef and Herbed Bread |
| Ingredients |
Yield 48 appetizer portions
Spicy, grilled round steak served on flat bread seasoned with herbs. Great finger food!
Wine suggestions: A zesty, medium -bodied DeChaunac; or a mellow, full-bodied Merlot.
INGREDIENTS WEIGHTS MEASURES METHOD
Marinated Beef:
Beef top round steak or beef flank steak 6 lbs. 2 to 3 each trim beef, Rub surface with next three ingredients. Marinate, covered and refrigerated 6 to 24 hours
Worcestershire sauce 1/3 cup
Garlic, minced 4 to 6 cloves
Black pepper 2 Tbs.
Herbed flat bread:
Flour, all purpose 4 cups Place flour and salt in a mixer bowl, pour in hot water and mix 2 minutes: stop mixer.
Salt 1 1/2 Tbs.
Water
(180°F-200°F.) 1 1/3 cups
Flour, all purpose 4 cups To hot dough, pour in flour and baking powder. Mix at slow speed and work in cold water. Add next three ingredients and mix until smooth. Pour dough in full sheet pan and brush with oil. Score dough into 96 (8X12) portions and bake in 400ºF. oven 12 to 15 minutes until golden. Remove from oven and re-cut portions
Baking powder 2 1/2 tablespoons
Water, cold 1 1/3 cups
Scallions, finely chopped 2/3 cups
Chives, 1/2 inch length 2/3 cups
Cilantro, coarsely cut 2/3 cup
Olive oil 1/4 cup |
| Instructions |
Remove beef from marinade, reserve marinade. Roast in 325ºF. oven to desired doneness. Allow beef to rest for 10 minutes before slicing. Slice beef against the grain, diagonally into 1/8 inch slices 1 to 2 inches long. Brush bread with reserved marinade and arrange sliced beef on bread. Top with chopped parsley or cilantro sprigs.
Variation: Substitute bread seasoning with 2 to 3 tablespoons minced garlic, 2 tablespoons chopped rosemary, 1 to 2 tablespoons black pepper and 1 tablespoon chopped marjoram. Brush bread with Olive oil and sprinkle with Kosher salt.
|
| Name |
|
| Description |
Cheddar and Crab Fondue |
| Ingredients |
A true cheese and wine delight -- with a seafood twist! Simple to make and a special treat for family and friends!
Wine suggestions: A light, delicate Chardonnay
An elegant Dry Riesling
A flavorful Seyval Blanc
INGREDIENTS MEASURES METHOD
Crabmeat, fresh or frozen 6 ounces Drain crabmeat well and flake.
Cheddar cheese, shredded
Flour, all purpose 2 1/2 cups
2 tbs Toss together cheese and flour.
Sauterne (sweet, white wine) 3/4 cup In saucepan, heat sauterne until bubbles rise. Over low heat, add cheese, 1/2 cup at a time, stirring until cheese is melted after each addition.
Caraway seed 1/8 tsp Add caraway seed and crabmeat. |
| Instructions |
Transfer to fondue pot. Serve with French bread cubes, toasted cubes, or vegetable dippers.
|
| Name |
|
| Description |
Citrus Beef Ribbon |
| Ingredients |
Yield 12 appetizer portions
Beef tenderloin strips in fresh lime juice and ginger. Skewered and broiled to perfection. A wonderful appetizer or first course.
Wine suggestions: A medium-bodied, buttery chardonnay, a fruity Blush wine or a light-bodied Pinot Noir.
INGREDIENTS WEIGHTS MEASURES METHOD
Beef full tenderloin, trimmed 3 to 4 pounds Slice beef in thin slices (about 1/8 inch) then cut slices in half. Place beef strips in non-corrosive dish.
Beef broth 1 cup
Lime juice 1/2 cup
Fresh ginger, grated 2tbs
Sugar 2 tbs
Salt To taste
Lime peel, grated 1 tbs |
| Instructions |
Skewer beef strips on bamboo skewers (soaked for 30 minutes in cold water).
Broil 1 to 1 1/2 minutes per side. Remove to heated platter.
Reduce marinade until slightly thickened.
Pour sauce over skewered beef and garnish with lime slices.
Variation: Substitute lemon juice for lime juice and peel.
Substitute ground cinnamon for fresh ginger.
|
| Name |
|
| Description |
Cream Cheese and Seafood Stuffed Shells |
| Ingredients |
These savory shells make a marvelous main dish or appetizer and are surprisingly easy to make. The filling can be spooned into the shells, or it can be piped in with a very large tip and bag for a more decorative finish. Finely chopped imitation crab meat can be used in place of the real crab if desired.
36 jumbo pasta shells, cooked and cooled to room temperature
16 ounces softened cream cheese
1/3 cup mayonnaise
1 tablespoon sugar
1 teaspoon lemon juice
Pinch cayenne pepper
Salt
Freshly ground black pepper
1 pound picked over lump crab meat
6 ounces cooked salad shrimp
2 bunches minced scallions |
| Instructions |
Beat together the cream cheese, mayonnaise, sugar, lemon juice, cayenne, salt, and pepper until smooth. Fold in the crab meat, shrimp, and scallions until evenly combined. Stuff the shells with the mixture and place on a serving dish. Cover tightly and refrigerate for at least an hour and up to 12 hours before serving.
Makes 6 dinner servings and 12 appetizer servings |
| Name |
|
| Description |
Grilled Lobster with Toasted Almond Butter |
| Ingredients |
1/4 cup whole blanched almonds
1clove garlic, minced or pressed
1/4 cup butter, cut in cubes
1 Tbsp. chopped parsley
Salt and freshly ground black pepper
Live Maine lobsters (about 1 1/2 lb. each) |
| Instructions |
Preheat the oven to 350°F. Toast the almonds on a baking
sheet until lightly browned throughout, 12-13 minutes. Let
cool.
Finely chop the cooled almonds in a food processor. Add the
garlic and pulse a few times more. Add the butter to the
almonds and pulse until well combined. Blend in the parsley
with salt and pepper to taste. Scrape the almond butter into
a bowl and set aside. Preheat an outdoor grill to
medium-high heat.
Bring a large pot of water to a rolling boil. Add the
lobsters and boil for 5 minutes, cooking them in batches if
necessary. Drain well and let sit until cool enough to
handle. Split the lobsters lengthwise with a large, sharp
knife. Remove the viscera from the lobster bodies and gently
crack the claws (leaving them intact). Brush the exposed
meat of each split tail with about 1 teaspoon of the almond
butter.
Place the split lobsters, buttered-side down, on the
preheated grill and cook for 2 minutes. Turn the lobsters
and grill for 2 minutes longer. Take the lobsters from the
grill and spread the meat with another teaspoon of almond
butter, spreading some into the cracked claws as well. Serve
right away, passing remaining butter separately.
|
| Name |
|
| Description |
Hot Crab and Lobster Dip |
| Ingredients |
Hot Crab and Lobster Dip
Ingredients
2 cups crabmeat
1 lb lobster meat, cooked
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained (optional)
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
black pepper, to taste
dried dill, to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning, or to taste
1 (8 ounce) round loaf sourdough bread |
| Instructions |
Preheat oven to 400 degrees F (200 degrees C). Lightly
grease an 8x8 inch square baking pan.
In a large bowl, combine crabmeat, lobster, sour cream,
cream cheese, buttermilk, mayonnaise, Monterey Jack cheese,
Cheddar cheese, capers, artichoke hearts, garlic, black
pepper and dill. Stir until well mixed. Spoon dip into
prepared baking pan. Sprinkle with Parmesan cheese and Old
Bay Seasoning.
Bake in preheated oven until top is crusty, about 15 to 20
minutes.
Cut the top off the loaf of bread. Hollow out the loaf and
cube the top and the removed pieces so that they may be used
for dipping. Spoon hot dip into hollow bread loaf.
Serve immediately with bread pieces for dipping. |
| Name |
|
| Description |
Hot Crab Dip |
| Ingredients |
Hot Crab Dip
1/2 pound (8 ounces) Maryland regular crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons salad dressing or mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese, grated
pinch garlic salt
paprika, for garnish |
| Instructions |
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.
Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Farenheit until mixture is bubbly and browned on top, about 30 minutes.
Serve with crackers. Makes about 4 cups dip.
|
| Name |
|
| Description |
Light Roasted Bell Pepper Bisque |
| Ingredients |
his soup is excellent with your favorite color bell pepper, or even a mixture of peppers. I find the mixture of 4 red, 4 orange, and 4 yellow to make for a soup that is brilliant in both color and flavor. This soup is excellent hot or cold and is easy on the waistline. Try serving it with crunchy low fat croutons.
1 tablespoon olive oil
1 large onion, chopped
10 diced plum tomatoes
1/4 cup Sherry
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 dash hot sauce
2 1/2 cups chicken stock
2 bay leaves
1 tablespoon balsamic vinegar
8 large bell peppers, roasted and pureed until smooth
light sour cream or plain fat free yogurt
3 tablespoons snipped chives |
| Instructions |
In a large heavy saucepan heat the olive oil over medium high heat. Add the onions and sauté until soft and translucent. Add the tomatoes, Sherry, sugar, salt, pepper, and hot sauce. Cook for five minutes, stirring occasionally. Add the stock and the bay leaves, reduce the heat, and simmer uncovered for 30 minutes. Remove the bay leaves and discard. Puree the mixture in small batches until smooth. Return to the saucepan and add the vinegar and pepper puree. Mix well. Simmer for ten minutes. Serve hot or chill. Ladle into bowls and garnish with the sour cream or yogurt and snipped chives.
Makes 6 servings. |
| Name |
|
| Description |
Lobster And Mango Cocktail |
| Ingredients |
1/3 cup mayonnaise
1/3 cup plain yogurt
2 tablespoons cognac
1 tablespoon ketchup
1 tablespoon fresh lemon juice -- or to taste
Four 1 1/2-pound live lobsters
3 firm-ripe mangoes
1 cup finely diced celery
4 whole Belgian endives plus 12 leaves for garnish
3 tablespoons minced fresh chives plus 24 whole chives for
garnish |
| Instructions |
In a small bowl whisk together the mayonnaise, the yogurt,
the Cognac, the ketchup, the lemon juice, and salt and
pepper to taste and chill the sauce, covered. Plunge the
lobsters into a large kettle of boiling salted water and
boil them, covered, for 10 minutes. Transfer the lobsters
with tongs to a bowl and let them cool until they can be
handled. Crack the shells, remove the meat, and cut it into
3/4-inch pieces. Transfer the lobster meat to a large bowl
and chill it, covered. The lobster cocktail may be prepared
up to this point 1 day in advance.
Halve the mangoes by cutting just to the sides of each pit
and, using a 3/4-inch melon ball cutter, scoop the flesh
from the mango halves. (There should be about 2 cups.) To
the lobster meat add the mango balls, the celery, the whole
endives, trimmed and sliced thin crosswise, the minced
chives, and the sauce and toss the mixture until it is
combined.
Divide the lobster mixture among 12 chilled small glasses an
garnish each serving with 1 of the endive leaves and 2 of
the whole chives. |
| Name |
|
| Description |
Lobster Bundles |
| Ingredients |
1 scallion
8 ounces cooked lobster meat
1/4 cup crumbled feta cheese
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
Salt and pepper to taste
1 tablespoon chopped fresh tarragon
1 tablespoon white wine
24 wonton wrappers (3 x3 inches per square)
Vegetable cooking spray
|
| Instructions |
Trim and slice scallion, using green part only. In a medium
bowl, toss lobster with scallion and feta. Mix with mustard,
cream cheese, salt, pepper, tarragon and wine.
Spray mini-muffin tins with vegetable cooking spray. Place
one wonton wrapper in each cup and gently press down. Place
a heaping teaspoon of lobster mixture in each cup. Fold
sides on top to seal or twist to enclose. Spray each bundle
with cooking spray. (May be prepared without mini-muffin
tins. Simply fill each wonton the same as above and pull up
and twist sides together to seal. Place on cookie sheets
sprayed with cooking spray and spray each wonton.)
Bake at 375 degrees F. for 12 to 15 minutes or until lightly
brown. Serve immediately.
|
| Name |
|
| Description |
Lobster Dip |
| Ingredients |
2 tablespoons butter
2 cups shredded sharp cheddar Cheese
a few dashes of Tabasco sauce
1/3 cup dry white wine
1 cup of cooked lobster meat, cut in small pieces |
| Instructions |
Melt butter in a saucepan over low heat. Gradually add
cheese; stir until cheese is melted.
Add Tabasco sauce; gradually add wine, stirring until
mixture is smooth.
Add lobster; continue to cook and stir until heated through.
]
Keep warm in crock pot or chafing dish. Makes about 1 1/2
cups of lobster dip.
Serve with assorted cracker dippers. |
| Name |
|
| Description |
Lobster Fritters |
| Ingredients |
1 1/3 cups flour - sift or stir before measuring
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon paprika
1 egg, beaten
2/3 cup milk
1 1/2 cups cooked minced lobster meat
|
| Instructions |
Preparation:
Sift dry ingredients together. Combine beaten egg and milk;
stir in lobster.
Add to dry ingredients and mix until well blended.
Drop by tablespoonfuls into hot deep fat (370°) and fry
until golden brown, about 4 to 6 minutes.
Serve with favorite dipping sauces.
|
| Name |
|
| Description |
Lobster Puffs |
| Ingredients |
1/2 lb. lobster meat, chopped (one 1 1/2 lb. lobster)
2 cups flour
1/2 tsp. salt
several dashes of cayenne pepper
3 tsp. baking powder
1 egg, beaten well
1 cup milk
2 cups peanut oil (for frying)
|
| Instructions |
In a large mixing bowl, sift together flour, salt, cayenne
pepper, and baking powder. In another bowl, blend together
the egg and milk; stir in lobster meat. Add this to the
flour mixture and mix well.
Heat the peanut oil in a large skillet until hot, but not
smoking, or in an electric fryer set at 365°. Drop the
lobster mixture by rounded tablespoonfuls into the hot oil,
and fry for 3 minutes or until golden.
Drain on paper towels and keep warm until all are done.
Serve piping hot as an appetizer or as a first course with
tartar sauce. |
| Name |
|
| Description |
Lobster Puffs |
| Ingredients |
1 pound lobster meat (cooked and shredded)
1 package cream cheese
1 Tablespoon Mayonnaise
1/2 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1 dash pepper, to taste
1 loaf Italian bread, sliced 1/4 - 1/2 inch thick |
| Instructions |
Mix all of the ingredients in a mixing bowl except the
bread.
Remove the crust from each bread slice and then toast. Cut
the bread into two inch triangles, squares and/or round
shapes using a cookie cutter or knife.
Lay the bread onto a cookie sheet or broiler pan. Spread the
lobster mixture over the bread shapes approximately 1/4 inch
thick.
Place under a broiler for one minute to brown just before
serving.
Transfer to a serving dish and enjoy. |
| Name |
|
| Description |
Lobster Puffs |
| Ingredients |
1/2 pound lobster meat, cooked
2 cups flour
1/2 teaspoon salt
3 dashes cayenne pepper, to taste
3 teaspoons baking powder
1 each egg, well beaten
1 cup milk
2 cups peanut oil for frying
|
| Instructions |
Pick over the lobster meat if necessary, and chop it up.
In a large mixing bowl, sift together the flour, salt,
cayenne pepper and baking powder.
In another bowl, blend together the egg and milk, stir in
the lobster meat. Add this to the flour mixture and mix
well.
Heat the peanut oil in a large skillet until hot but not
smoking, or in an electric fryer set at 365 degrees. Drop
the lobster mixture by rounded tablespoonfuls into the hot
oil, fry 3 minutes or until golden. Don't crowd the pan.
Drain on paper towels and keep warm until all are done.
Serve piping hot as an appetizer or a first course with
tartar sauce. |
| Name |
|
| Description |
Mini Monte Cristo Sandwiches |
| Ingredients |
2 tablespoons butter
2 tablespoons prepared mustard
8 slices of wheat bread
4 ounces Swiss cheese, sliced
4 ounces ham, sliced
3 eggs
1/2 cup milk
1 package dry onion soup mix
4 tablespoons butter |
| Instructions |
Blend first addition of butter with prepared mustard; divide among slices of bread, spreading evenly.
Divide sliced Swiss cheese and sliced cooked ham equally among half the bread slices (butter side should be facing up so that it will be inside the sandwiches); top with remaining bread, buttered sides also facing in.
Cut each sandwich into 4 triangles; set aside. Beat eggs, milk and dry onion soup mix in a medium bowl until well blended.
Dip the sandwiches in the egg mixture, coating well.
In a large skillet, melt butter, using up to 1 tablespoon per sandwich. Cook the sandwiches, 1 or 2 at a time over medium heat, turning once, until they are golden and the cheese begins to melt. Keep warm and serve immediately when finished.
Makes 8 servings.
|
| Name |
|
| Description |
Seafood Alfredo |
| Ingredients |
12 oz. cooked lobster meat
2 tsp. chopped garlic
4-6 cups heavy cream
1/4 cup white wine
1/4 cup butter (depending on thickness)
1/2 cup Parmesan cheese
salt & black pepper
chopped parsley
1 lbs. cooked pasta |
| Instructions |
In a medium sauté pan melt the butter and sauté the garlic
until it begins to brown. Add the white wine and the clam
juice and bring the sauce to a simmer. Reduce the heat and
add the lobster meat.
Simmer for 10 minutes or until lobster meat is hot. Add the
heavy cream and butter and simmer until the butter melts and
the sauce begins to thicken.
Add the cheese and salt and pepper to taste. Serve at once
over pasta. Garnish with chopped parsley.
|
| Name |
|
| Description |
Seafood Cocktail |
| Ingredients |
1 cup shredded iceberg lettuce
2 tbsp thinly sliced red onion
1 tbsp plus 1 tsp reduced-calorie mayonnaise
1 tbsp ketchup
1 tsp red wine vinegar
1 medium tomato, blanched, peeled, seeded, and chopped
3 ounces shelled and deveined cooked medium shrimp, chilled
and cut lengthwise into halves
1/2 cup of cooked lobster meat, sliced |
| Instructions |
In medium mixing bowl combine lettuce and onion, tossing to
combine; arrange on serving platter.
Using a wine whisk, in small mixing bowl beat together
mayonnaise, ketchup, and vinegar; add tomato and stir to
coat.
Spoon tomato mixture onto center of lettuce-onion mixture;
top with shrimp and lobster. |
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