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La Belle Cuisine
“Three
be the things I shall never attain:
Envy, content, and sufficient champagne.”
~ Dorothy Parker, ‘Inventory’
New Year's Eve
Bash
New
Year's Champagne Collection
As
stated in 'The Silver Palate Good Times Cookbook'
(Julee Rosso,
Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing),
“ New
Year’s Eve is a last chance to be decadent and outrageous
before the
moral resolves of the New Year hold sway.”
Amen. In that spirit, we have assembled an appropriately decadent,
totally outrageous menu for your New Year’s Eve bash. It seems only
fitting to begin with an offering from the
aforementioned cookbook.
Enjoy!
Broiled
Oysters with Arugula Purée
and Champagne Sabayon
Potted Shrimp
Blanc de Foie Gras aux Huitres
Potted Ham with Spices and Port
Filet, Filet, Filet
François Payard's Opera Cake
Gigi's Profiteroles au Chocolat (Cream Puffs)
Broiled
Oysters with Arugula Purée
and
Champagne Sabayon
The Silver Palate
Good Times Cookbook
by Julee Rosso & Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing Co., Inc.
 
“Three
elegant flavors with three favorite ingredients – oysters, arugula,
and
Champagne. When placed under the broiler with a sabayon, the
oysters resemble miniature soufflés. They are absolutely elegant.”
4
cups arugula leaves (2 bunches), well rinsed, dried
3/4 cup crème fraîche, or heavy or whipping cream
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
4 shallots, finely chopped
1 cup plus 2 tablespoons Champagne
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 egg yolks
24 fresh oysters on the half shell
1. To make the arugula purée, cook the arugula in a large pan of
boiling
salted water until tender, 5 to 7 minutes. Drain the leaves in a
colander
and refresh under cold running water. Squeeze as much water as possible from the leaves by wringing them with your hands or pressing them
against the
side of the colander with a rubber spatula. Place the arugula
and 1/2 cup of the crème fraîche in a food processor fitted with a steel
blade. Process until puréed. Add the lemon juice and salt and pepper to
taste. Process until mixed.
2.
To make the Champagne sabayon, heat the shallots and 1 cup Cham-
pagne in a small [nonreactive] saucepan to boiling. Reduce heat and
simmer until
all but 1 tablespoon of the Champagne evaporates. Whisk
in the butter, 1 tablespoon at a time, over the lowest possible heat.
(You want the butter to emulsify with the mixture rather than to melt.)
When all the butter has been added, whisk in the remaining 1/4 cup
crème fraîche.
Season to taste with
salt and pepper. Whisk the egg
yolks and 2
tablespoons Champagne in the
top of a double boiler until blended. Then
whisk over simmering water until foamy and almost
doubled in volume, 3 to
4 minutes. Gently fold into the butter mixture.
3. Preheat broiler.
4.
Loosen the oysters from their shells, check for sand or grit, and
return
to the shells. Cover each oyster with 2 to 3 teaspoons of the
arugula
purée
and then about 1 tablespoon of the Champagne sabayon.
5. Arrange the oysters in a shallow baking dish. Broil 6 inches from
the
heat until puffed and lightly browned, 4 to 5 minutes. Serve
immediately
with small cocktail forks. As a first course, arrange 3 to 4
oysters per
person
on a plate.
Potted
Shrimp
Food and Wine Holiday Cookbook
Food & Wine Books, Editorial Director: Judith Hill,
1996,
American Express Publishing Corp.
Wine
Recommendation: A rich
(but not overly oaky) California
Chardonnay ,
with its butter and citrus
flavors, will do nicely with
the rich taste and texture
of the shrimp pâté.
Serves 8
1
1/4 pounds medium shrimp, in the shell
2/3 cup dry white wine
1 clove garlic, bruised
1 bay leaf
4 drops hot-pepper sauce
2 tablespoons minced onion
2 tablespoons minced scallion
2 teaspoons chopped fresh parsley
1/2 teaspoon celery seed
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon salt
1/8 teaspoon dried thyme
1 tablespoon lemon juice
1 egg, beaten to mix
1/2 cup fresh bread crumbs
4 tablespoons butter, melted
1.
Cook the unpeeled shrimp in boiling salted water for 1 minute.
Then,
when the shrimp are cool enough to handle, peel and devein them.
2. Heat the oven to 350
degrees [F.] and butter a 1 1/2-quart baking
dish.
Coarsely chop the shrimp in a food processor or with a knife.
3.
In a small saucepan, combine the wine, garlic, bay leaf, and
hot
pepper sauce. Bring to a simmer and cook for 5 minutes. Let the
mixture cool
and then discard the garlic and bay leaf.
4.
In a large bowl, combine the shrimp, onion, scallion, parsley,
celery
seed, pepper, salt, thyme, and lemon juice. Stir in the wine
mixture,
egg and
bread crumbs. Add the melted butter and mix to combine.
5.
Spoon the shrimp mixture into the prepared baking dish. Bake until
set, about 30 minutes. Refrigerate for at least 1 hour.
- Lee Bailey
Blanc
de Foie Gras aux Huitres
(Custard of Foie Gras and Oysters)
Bon Appetit Archives
Bon Appetit - One Year Subscription
1
1/2 pounds chicken livers
(as light-colored as possible)
Milk
1 1/2 tablespoons Cognac
1 cup plus 1 tablespoon milk
2 tablespoons Port
5 eggs
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 large shallots, chopped
1/3 cup Champagne
2 tablespoons white wine vinegar
1 tablespoon oyster liquor
1/2 teaspoon minced fresh parsley
3 tablespoons whipping cream
1 cup (2 sticks) unsalted butter, cut into pieces
Salt and freshly ground pepper
24 oysters, drained and poached in court bouillon
2 large leeks (with small portion of green, well
washed,
cut julienne and
steamed (garnish)
Combine
livers in a medium bowl with enough milk to cover. Gently
stir in Cognac.
Cover and refrigerate overnight.
Preheat
oven to 350 degrees F. Generously butter six 3/4-cup soufflé
dishes.
Bring
milk to boil in a small saucepan over medium high heat
and reduce to 3/4
cup; let cool.
Meanwhile,
warm Port briefly in a small cup over low heat. Remove
from heat and
ignite shaking cup gently until the flame subsides.
Drain
livers well and pat dry. Transfer to processor. Add milk and Port.
With
machine running, add eggs through the feed tube one at a time,
mixing
until smooth. Season with salt and pepper. Strain mixture through sieve
into bowl. Divide evenly among prepared molds. Transfer molds to
a shallow
baking pan. Add enough boiling water to pan to come half-way
up sides of
molds. Bake until knife inserted in center comes out clean,
about 40
minutes. Let custard cool 3-4 minutes before unmolding.
Meanwhile,
prepare sauce. Melt 2 tablespoons butter in a small sauce-
pan over
medium-low heat. Add shallot and sauté until tender. Do not
brown.
Stir
in Champagne, vinegar, oyster liquor and parsley. Increase
heat and
cook
until the mixture is reduced to 1 1/2 tablespoons. Blend in cream and cook
1 minute. Remove from heat and whisk in butter 1 piece
at a time, making sure each piece is incorporated before adding the next. Season
with salt
and pepper.
To
serve, spoon some of the sauce onto individual plates. Invert molds
over
sauce and top with additional sauce. Arrange warm oysters around molds.
Garnish with leek julienne. Serve immediately. Serves 6.
Potted
Ham with Spices and Port
The Priory Hotel, Bath, England
Gourmet Archives
1
onion, sliced
1 stalk celery, chopped,
2 mushrooms, sliced
2 tablespoons unsalted butter
1 3/4 cups plus 2 tablespoons
unsalted butter, softened
2 cups minced cooked ham
3/4 cup Tawny Port
1/4 cup lemon juice
3/4 teaspoon grated lemon rind [zest]
3/4 teaspoon grated orange rind [zest]
1/8 teaspoon ground mace
[can substitute nutmeg,
if mace is unavailable]
1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander seed
1/8 teaspoon crumbled dried rosemary
1/8 teaspoon crumbled dried thyme
1/8 teaspoon freshly ground black pepper
4 ounces cream cheese, softened
4 ounces Stilton cheese, softened
In
a skillet cook the onion, celery, and mushrooms in 2 tablespoons
unsalted
butter over moderate heat for 5 minutes, or until the vege-
tables are soft.
In
a large bowl combine the vegetables, 1 3/4 cups plus 2 tablespoons
softened butter, minced ham, Port, lemon juice, lemon and orange
zests,
mace, cardamom, coriander, rosemary, thyme and pepper.
In a food processor
[fitted with the steel blade] blend the mixture until
it is smooth.
In
a bowl cream together the softened cream cheese and Stilton.
Line
a 6-cup oblong mold with foil, spoon in one-third of the ham
mixture,
smoothing the top and spread it with half of the cheese
mixture, smoothing
the top. Continue to layer the ham and cheese
mixtures in the same manner,
smoothing the top of each layer
and ending with a layer of the ham
mixture.
Chill
the mold, covered, for at least 6 hours. Invert the potted ham
onto a
serving plate and discard the foil. [Serve with melba toast,
cocktail rye,
assorted crackers or baguette slices.] Serves 12 as
an hors d’oeuvre.
Filet,
Filet, Filet
Standing Room Only –
A Cookbook for Entertaining
1983, New Stage Theatre, Jackson, MS,
Barbara Austin,
General Editor
2
pounds filet of beef
1 large onion, chopped finely
1/4 cup celery, including a few leaves, minced
3 cloves garlic, chopped [or more, to taste]
1/4 cup olive oil
1 1/2 cups dry red wine
1 1/2 cups strong beef
stock
1 tablespoon parsley, chopped
1 bay leaf
Freeze
the beef filet, then slice it thinly. Sauté onion, celery and garlic
in oil until soft and golden. Add wine and stock and simmer slowly until reduced by 1/3.
Add parsley and bay leaf. In
a deep dish place a layer
of filet. Spoon
hot liquid over raw beef. Repeat
the layers. Cover and
refrigerate
for 24 hours or up to 6 days. Serve cold with lots of fresh
parsley. Slices may be cut in half, rolled and fastened with a toothpick
before sprinkling
with parsley.
New Year's Eve Bash continued...
More New Year's Eve indulgences:
Beef Tenderloin and Artichoke
Purée on Rye Toasts
Bleu Cheese and Pecan Crackers
Country Pâté
Crabmeat Cheesecakes with Crab Sauce
Crabmeat Mousse
Mushroom Pâté
New Orleans Oyster Shooters
Shrimp and Basil Beignets
Union Square Cafe Bar Nuts
Wild Mushroom and Crab Cheesecake
For more yummy Holiday treats, visit
Holiday Central!
New Year's Celebration
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