New Year's Day Reception 2006
(Flemish Renaissance Dining Room)
Crab Pot de Creme
Garlic Toast
(Fragonard Music Room)
Pumpkin Pot de Creme
Coconut Snowballs
(Russian Rococo Library)
Orange Pot de Creme
European Cookies and Country Kettle Fudge
(Chinese Tea Room)
Ginger Pot de Creme
Almond Cookies and Fortune Cookies
(Chicago Conservatory)
Chocolate Pot de Creme
Lemon Cookies
(Florentine Parlour)
Pistachio Pot de Creme
Truffles and Divinity
(French Drawing Room)
Cranberry Champagne Punch
Recipes
Ingredients
2 quarts cream
12 pkgs crab "legs", plus canned lump crab meat for garnish
16 whole eggs and 8 egg yolks, well beaten
2 tablespoon chopped garlic ½ cup minced onion sautéed in 1 stick butter
1 tablespoon minced ginger
2 teaspoon fish sauce (Nam Plau)
2 tablespoons soy sauce
2 tablespoons onion powder
2 teaspoons salt
paprika to garnish
Directions
Process legs until finely chopped. Excepting lump crab and paprika, mix all ingredients together.
Gently ladle the mixture into PdC cups, bake in a water bath at 300 degrees until set. Do not over bake. The mixture should seem slightly "giggly" in the center. Remove from the water bath, put a piece of lump crab on top, dust lightly with paprika and serve at room temperature.
Slice french bread, and toast on one side on cookie sheet, in oven, under broiler, remove as browned, (they will brown at different times). In microwave cook 1/4 cup minced garlic in 1 cup butter. Brush un toasted side of bread with garlic butter, return to broiler, remove when edges get toasty. Pile on heated tray and keep covered.
(Fragonard Music Room)
Pumpkin Pot de Creme
4 cups whipping cream
6 egg yolks
2 whole eggs
3/4 cup granulated sugar
1 tbs vanilla
1 tsp cinnamon
Pinch of salt
3 cups canned pumpkin, puréed
In a medium saucepan, scald the whipping cream (heat until bubbles form around the edge), then remove from heat. Add the pumpkin into the hot cream and whisk until combined. In a separate bowl, beat the egg yolks and whole eggs together with the sugar and salt. Slowly temper the eggs, by mixing in a little of the hot liquid at a time (about a cup total). Finally, add all of the hot cream mixture and mix until well combined. Strain through a fine mesh strainer to ensure a smooth consistency.
Preheat oven to 300°F. Slowly pour the custard into cups. Put in a large, deep baking pan, then place the pan on the middle shelf of your oven and carefully pour hot water into the baking pan until it reaches halfway up the sides of the cups.
Bake in oven and check at 45 minutes. Pot au Crème can take anywhere from 45 minutes to hours. When ready, the middle of the custard should jiggle slightly. Refrigerate until firm. Top with whipped cream, 1 walnut and dust with cinnamon.
(Russian Rococo Library)
Orange Pot de Creme
Grand Marnier Pots de Crème
Ingredients
9 egg yolks
1/2 C. superfine sugar
3 C. heavy cream
1/4 tsp. orange extract
6 T. Grand Marnier
4 T. freshly-grated orange zest
1 T. Grand Marnier
Directions
Preheat oven to 325ºF. Place in the oven a baking pan with 1 inch of water in it to heat. In a separate bowl. Beat egg yolks with sugar until thick and creamy. Add very gradually to the cream, stirring constantly with a wooden spoon. Add orange extract and the 6 tablespoons Grand Marnier; mix well. Pour mixture into pot de crème cups and place in the baking pan of boiling water in the oven. Bake for 35 minutes or until a knife inserted in the center of the custard comes out clean.
Remove from the oven and pan of water and cool completely. Chill in the refrigerator for at least 2 hours.
At serving time, blend grated orange zest with the 1 tablespoon Grand Marnier and "ice" the tops of the custards with the mixture.
(Chinese Tea Room)
Ginger Pot de Creme
Ingredients
1 3/4 cups half-and-half (light cream)
5 large egg yolks
1/3 cup sugar
2 tablespoons ginger Schnapps
1/2 teaspoon ground ginger
Finely minced candied ginger
Directions
In a bowl, whisk half-and-half, egg yolks, sugar, liqueur, and spice. Fill PdC cups equally with egg mixture, put on lids.
Bake in water bath, at 350º until filling looks set in center and jiggles only slightly all over when gently shaken, about 12 to 16 minutes.
Chill, garnish with candied ginger.
7 ounces unsweetened chocolate
3 tablespoons Kuhlua liqueur
1 1/2 cup whipping cream -- whipped
1 14 oz. can sweetened condensed milk
1. Whip the cream until soft peaks form. Place chocolate in a small glass bowl. Microwave on 50% power until softened (2 to 2-1/2 minutes). Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Add sweetened condensed milk, stir to blend.
2. Stir in liqueur, adjusting to taste, and let mixture cool to lukewarm. Stir about a fourth of whipped cream into chocolate to lighten mixture. Then fold in all the rest.
3. Spoon mixture into pots-de-creme pots. Chill.
(Florentine Parlour)
Pistachio Pot de Creme
Prepare pistachio pudding according to pkg. instructions, mix in 1 cup roughly chopped pistachios, pour into cups, cover with Saran, allowing the plastic to touch the surface of the pudding. When set, top with whipped cream, dust with minced pistachios.
(French Drawing Room)
Cranberry Punch