Monday, October 25, 2010
Endive Spears with Lobster, Avocado, and Grapefruit
Shrimp, Pork, and Sugar Snap Pea Spring Rolls
Makes about 3 dozen
Ingredients
- · 1 tablespoon vegetable oil, plus more as needed and for frying
- · 1/2 pound ground pork
- · 1/2 cup minced onion
- · 1/4 cup minced celery
- · 1/4 cup finely grated carrot
- · 3 garlic cloves, minced
- · 1 tablespoon fish sauce
- · 1/2 cup grated cabbage (3 ounces)
- · 1/2 cup sugar snap peas (2 ounces), thinly sliced
- · 1/2 pound shrimp, shelled and deveined, thinly sliced crosswise
- · Coarse salt and freshly ground pepper
- · 10 pring-roll wrappers (8-inch square)
- · 1 large egg yolk, lightly beaten
- · 1 tablespoon water
- · Rice-Vinegar Dipping Sauce
Directions
1. Heat oil in a medium saucepan over medium heat. Add pork, and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove pork with a slotted spoon.
2. Add onion to pan, and cook until softened, about 3 minutes. Add celery, carrot, garlic, and fish sauce, and cook until vegetables are softened, about 2 minutes. Add cabbage, sugar snap peas, and shrimp, and cook until shrimp is pink and cooked through, about 2 minutes. Stir in reserved pork. Season with salt and pepper, and let cool slightly.
3. Stack spring-roll wrappers, and cut into quarters. (You should have forty 4-inch squares.)
4. Whisk yolk and water in a small bowl. Place 1 wrapper on a work surface, with 1 corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 1 tablespoon filling in a mound in center of wrapper. Fold bottom corner over filling, then fold in sides halfway. Roll wrapper to form a tight cylinder, leaving top corner exposed. Brush top corner with egg wash, and press to seal. Cover with a damp kitchen towel. Repeat with remaining ingredients. (Spring rolls can be frozen for up to 1 month; do not thaw before cooking.)
5. Heat 1/2 inch of oil in large, heavy skillet until it reaches 350 degrees. Working in batches, add spring rolls, seam side down, and fry, turning frequently, until golden brown, 2 to 3 minutes. (Adjust heat as necessary to keep oil at a steady temperature; add more oil if needed.) Drain on paper towels. Serve immediately with dipping sauce.
Rice Vinegar Dipping Sauce
Ingredients
Makes 1/2 cup
· 1/2 cup unseasoned rice-wine vinegar
· 1 small green chile, such as serrano, seeded and thinly sliced
Directions
1. Combine vinegar and chile in a small bowl. Let stand at room temperature at least 1 hour before serving (or for up to 2 hours.
Herbed Cheese with Pears, Pine Nuts, and Honey
Makes 32 servings
Ingredients
- · 16 ounces part-skim ricotta cheese
- · 24 tablespoons pine nuts
- · 48 ounces fresh goat cheese, room temperature
- · 8 teaspoon fresh thyme leaves, finely chopped
- · 16 teaspoons fresh flat-leaf parsley, finely chopped
- · 4 teaspoon finely grated lemon zest
- · 16 ripe but firm Bartlett pears
- · 16 tablespoons plus 2 teaspoons flavorful honey, such as buckwheat, chestnut, or leatherwood
Directions
1. Preheat oven to 350 degrees. Place ricotta in a fine sieve set over a bowl; let excess liquid drain, about 30 minutes. Meanwhile, spread nuts in a single layer on a rimmed baking sheet. Toast in oven until lightly browned, tossing occasionally, about 7 minutes. Transfer to a plate; let cool.
2. In a food processor or medium bowl, mix together goat cheese and drained ricotta until creamy and thoroughly combined. Stir in thyme, parsley, and lemon zest; set aside.
3. Slice each pear into six wedges. Divide herbed cheese among four serving plates, spooning it into mounds. Arrange three pear wedges next to cheese on each plate. Sprinkle with nuts; drizzle about 2 teaspoons honey over each portion of cheese and pears. Serve immediately.
Cranberry Soup
- 1 pound fresh cranberries (4 cups)
- 1 large cinnamon stick
- 1/2 cup sugar or less, depending on tartness of cranberries
- 2 cups evaporated skim milk
- 1/4 cup plain lowfat yogurt
- Nutmeg
White Bean-and-Black Olive Crostini
Makes about 3 dozen
Ingredients
- 1 (8.5-oz.) French bread baguette, cut diagonally into 1/4-inch slices
- Olive oil cooking spray
- 1 (15.5-oz.) can cannellini beans, drained and rinsed
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1/2 cup diced jarred roasted red bell peppers
- 1 tablespoon olive oil
- Garnish: torn basil leaves
Directions
1. Preheat oven to 425°. Arrange bread slices on a baking sheet, and coat with cooking spray. Sprinkle with desired amount of salt and pepper. Bake 8 minutes or until toasted.
2. Process beans and next 3 ingredients in a food processor until smooth, stopping to scrape down sides as needed. Toss together olives and next 2 ingredients. Spread bean mixture on toasted bread slices, and dollop with olive mixture. Garnish, if desired.
Holiday Ambrosia
· 3 cup (8 ounces) plain yogurt
· 1-1/2 cup lime juice
· 6 cans (11 ounces each) mandarin oranges, drained
· 3 can (20 ounces) pineapple chunks, drained
· 4-1/2 cups halved green grapes
· 4 cups flaked coconut
· 3 cup miniature marshmallows
· 3 cup chopped pecans
· 1-1/2 cup halved maraschino cherries, drained
Garde Manger Project
Winter Wonderland Menu
Soup
Chilled Cranberry Soup
Salad
Holiday Ambrosia
Hors d'Ĺ“uvres
Endive Spears with Lobster, Avocado, and Grapefruit
Shrimp, Pork and Sugar Snap Spring Rolls
White Bean and Black Olive Crostini
Herbed Cheese with Pears, Pine Nuts and Honey
Dessert
Bourbon Pecan Truffles
Drinks
Iced Water with Cucumber