New Year's Day Reception 2006
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(Flemish Renaissance Dining Room) (Fragonard Music Room) (Russian Rococo Library) (Chinese Tea Room) (Chicago Conservatory) (Florentine Parlour) (French Drawing Room) Ingredients 2 quarts cream Directions Process legs until finely chopped. Excepting lump crab and paprika, mix all ingredients together. 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 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 Ingredients 9 egg yolks 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. (Chinese Tea Room) Ginger Pot de Creme Ingredients 1 3/4 cups half-and-half (light cream) 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 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. (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
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