Crostini of Bacon Wrapped Asparagus and Brie
Yield: 4 servings
Ingredient
Amount
Procedure
U.S
Metric
French white baguette, 1/2 inch (1.2 cm) slices, cut on the bias
4 slices
4 slices
Preheat the oven to 375°F (191°C). Lightly toast the bread in the oven.
Asparagus, thin stalks
8
8
Wrap each asparagus stalk with 1/2 slice of bacon, starting at one end and without overlapping.
Use three pieces of butcher’s twine to secure the bacon to the asparagus, one at each end and one in the middle. Season with pepper.
Heat 1 ounce (30 milliliters) of the olive oil in a sauté pan and panfry the asparagus 3 to 4 minutes to quickly cook the bacon on all sides.
Once crisp, remove to paper towels.
Bacon slices, cut in half
4
4
Black pepper, freshly ground
to taste
to taste
Extra virgin olive oil
1 oz
30 mL
Brie, cut into 4 equal slices
4 oz
112 g
Place a slice of Brie on each crouton. Place the croutons in the oven until the Brie is warm, and soft, 3 to 5 minutes.
Place two slices of asparagus on top of the cheese on each crouton. Drizzle each with 1 teaspoon (5 milliliters) olive oil.
Serve warm or room temperature.
Extra virgin olive oil
4 tsp
20 mL
Tuna and Roasted Beets
Yield: 4 servings
Ingredient
Amount
Procedure
U.S
Metric
Red beets, skin on
3
3
Preheat the oven to 450°F (232°C).
Wash, dry, and oil the beets. Season with salt and wrap in foil.
Roast until tender, at least 1 hour; the time will be determined by size. Test with a wooden skewer to confirm doneness.
Allow the beets to cool completely. Peel.
Cut the beets into 1/4-inch (0.6-centimeter) dice.
Kosher salt
to taste
to taste
Corn oil
2 tsp
10 mL
Whisk together the corn oil, Thai chili sauce, soy sauce, and sesame oil.
Toss together the tuna, beets, and dressing. Do not overmix or the beets will color the tuna.
Serve in amuse spoons if desired.
Thai chili garlic sauce (sambal)
1/2 tsp
2.5 mL
Soy sauce
1/2 tsp
2.5 mL
Sesame oil
1/8 tsp
1.25 mL
Sashimi-grade tuna, 1/2-in. (1.2-cm) dice
5 oz
140 g
Yield: 4 servings
Ingredient
Amount
Procedure
U.S
Metric
Red beets, skin on
3
3
Preheat the oven to 450°F (232°C).
Wash, dry, and oil the beets. Season with salt and wrap in foil.
Roast until tender, at least 1 hour; the time will be determined by size. Test with a wooden skewer to confirm doneness.
Allow the beets to cool completely. Peel.
Cut the beets into 1/4-inch (0.6-centimeter) dice.
Kosher salt
to taste
to taste
Corn oil
2 tsp
10 mL
Whisk together the corn oil, Thai chili sauce, soy sauce, and sesame oil.
Toss together the tuna, beets, and dressing. Do not overmix or the beets will color the tuna.
Serve in amuse spoons if desired.
Thai chili garlic sauce (sambal)
1/2 tsp
2.5 mL
Soy sauce
1/2 tsp
2.5 mL
Sesame oil
1/8 tsp
1.25 mL
Sashimi-grade tuna, 1/2-in. (1.2-cm) dice
5 oz
140 g
Sweet Potato Shooters
Yield: 48 oz (1.4 liter)
Ingredient
Amount
Procedure
U.S
Metric
Sweet potatoes, unpeeled, washed and dried
3 1/2 lb
1.6 kg
Preheat the oven to 500°F (260°C).
Oil the sweet potatoes and place them on a parchment-lined half-sheet pan.
Roast until caramelized sugar is bursting through the potato skins, about 45 minutes. Time depends on size. Look for dark, bubbling sugar coming out of the sweet potatoes. Pierce with a skewer or fork to be sure the potatoes are fully tender. Remove and cool enough to handle.
Peel the potatoes and set aside.
Corn oil
as needed
as needed
Onion, 1/4-in. (0.6-cm) dice
4 oz
112 g
Sweat the onion and celery in the corn oil until tender, with no browning.
Add the caramelized sweet potatoes.
Celery, 1/4-in. (0.6-cm) dice
4 oz
112 g
Corn oil
1/2 oz
15 mL
Chicken stock
16 oz
480 mL
Add the stock. Mash with a spoon and stir well. Simmer until slightly thickened, 5 to 10 minutes.
Place in a blender and blend until smooth.
Strain through a fine chinois.
Salt
to taste
to taste
Season with salt and white pepper.
Adjust to a cream consistency with stock, if necessary. Keep soup warm until served.
White pepper
to taste
to taste
Crème fraîche or sour cream
8 oz
240 mL
Ladle the soup into an espresso cup or small glass.
Garnish the soup with the crème fraîche.
Crème fraîche can be garnished with orange zest, cinnamon, chives, or herbs of your choice, if desired.
Yield: 48 oz (1.4 liter)
Ingredient
Amount
Procedure
U.S
Metric
Sweet potatoes, unpeeled, washed and dried
3 1/2 lb
1.6 kg
Preheat the oven to 500°F (260°C).
Oil the sweet potatoes and place them on a parchment-lined half-sheet pan.
Roast until caramelized sugar is bursting through the potato skins, about 45 minutes. Time depends on size. Look for dark, bubbling sugar coming out of the sweet potatoes. Pierce with a skewer or fork to be sure the potatoes are fully tender. Remove and cool enough to handle.
Peel the potatoes and set aside.
Corn oil
as needed
as needed
Onion, 1/4-in. (0.6-cm) dice
4 oz
112 g
Sweat the onion and celery in the corn oil until tender, with no browning.
Add the caramelized sweet potatoes.
Celery, 1/4-in. (0.6-cm) dice
4 oz
112 g
Corn oil
1/2 oz
15 mL
Chicken stock
16 oz
480 mL
Add the stock. Mash with a spoon and stir well. Simmer until slightly thickened, 5 to 10 minutes.
Place in a blender and blend until smooth.
Strain through a fine chinois.
Salt
to taste
to taste
Season with salt and white pepper.
Adjust to a cream consistency with stock, if necessary. Keep soup warm until served.
White pepper
to taste
to taste
Crème fraîche or sour cream
8 oz
240 mL
Ladle the soup into an espresso cup or small glass.
Garnish the soup with the crème fraîche.
Crème fraîche can be garnished with orange zest, cinnamon, chives, or herbs of your choice, if desired.
Gougères with Duck Confit
Yield: 4 servings
Ingredient
Amount
Procedure
U.S
Metric
Milk
8 oz
240 mL
Preheat the oven to 400°F (204°C).
Line two large baking sheets with parchment. Position two oven racks so that one is in the top third of the oven and the other is in the bottom third.
Combine the milk, butter, and salt in a large saucepan over mediumlow heat. Cook, stirring occasionally, 3 to 5 minutes, until the butter melts. Increase the heat and bring to a full boil.
Unsalted butter, cut into small pieces
2 oz
56 g
Kosher salt
1 tsp
All-purpose flour
4 1/2 oz
126 g
Immediately remove the pan from the heat and add the flour and pepper all at once. Stir vigorously with a wooden spoon until the dough is smooth.
Return the pan to medium heat and cook, stirring constantly with the spoon, for about 2 minutes, or until the dough comes away from the side of the pan and gathers in the center. There will be a thin film of dough on the bottom of the pan.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Slightly cool the paste.
Black pepper, freshly ground
Pinch
Pinch
Eggs, large
4
4
With the mixer on medium speed, beat in the eggs, one at a time, beating well after each addition and making sure that each egg is thoroughly incorporated before adding the next. Beat in the cheese and mustards until well mixed.
Fit a pastry bag with a 1/2-inch (1.2-centimeter) plain tip and fill the bag about halfway with dough. This may have to be done in batches. Pipe mounds that measure about 1 inch (2.5 centimeters) wide on the prepared baking pans, leaving about 1 inch (2.5 centimeters) between each mound. (If you are planning to bake the gougères at some future time, put the filled baking sheets in the freezer.)
Fontina or Gruyère cheese, grated
4 oz
112 g
Dijon mustard
1 tsp
5 mL
Dry mustard
1 tsp
Eggs, mixed with 2 tsp (10 mL) water
2
Brush the dough with egg wash using a pastry brush. The dough can also be sprinkled with poppy or sesame seeds, if desired.
Bake for 10 minutes. Reduce the oven temperature to 350°F (177°C) degrees and reverse the positions of the sheets. Continue baking for 5 to 6 minutes, or until the gougères are golden-brown and dry. To test for doneness, remove a gougère and split it in half. If the inside is not dry, continue to bake a little longer.
Transfer the baking sheets to a wire rack and allow the gougères to cool completely before filling.
Duck Confit (see recipe in Chapter 22, Charcuterie)
8 oz
224 g
Shred the Duck Confit.
Slice the gougères in half.
Place Duck Confit on the bottom half of each gougère. Place the other half on top and place on a parchment-lined pie pan. Heat in a 350°F (177°C) oven until warmed through, 3 to 5 minutes.
Yield: 4 servings
Ingredient
Amount
Procedure
U.S
Metric
Milk
8 oz
240 mL
Preheat the oven to 400°F (204°C).
Line two large baking sheets with parchment. Position two oven racks so that one is in the top third of the oven and the other is in the bottom third.
Combine the milk, butter, and salt in a large saucepan over mediumlow heat. Cook, stirring occasionally, 3 to 5 minutes, until the butter melts. Increase the heat and bring to a full boil.
Unsalted butter, cut into small pieces
2 oz
56 g
Kosher salt
1 tsp
All-purpose flour
4 1/2 oz
126 g
Immediately remove the pan from the heat and add the flour and pepper all at once. Stir vigorously with a wooden spoon until the dough is smooth.
Return the pan to medium heat and cook, stirring constantly with the spoon, for about 2 minutes, or until the dough comes away from the side of the pan and gathers in the center. There will be a thin film of dough on the bottom of the pan.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Slightly cool the paste.
Black pepper, freshly ground
Pinch
Pinch
Eggs, large
4
4
With the mixer on medium speed, beat in the eggs, one at a time, beating well after each addition and making sure that each egg is thoroughly incorporated before adding the next. Beat in the cheese and mustards until well mixed.
Fit a pastry bag with a 1/2-inch (1.2-centimeter) plain tip and fill the bag about halfway with dough. This may have to be done in batches. Pipe mounds that measure about 1 inch (2.5 centimeters) wide on the prepared baking pans, leaving about 1 inch (2.5 centimeters) between each mound. (If you are planning to bake the gougères at some future time, put the filled baking sheets in the freezer.)
Fontina or Gruyère cheese, grated
4 oz
112 g
Dijon mustard
1 tsp
5 mL
Dry mustard
1 tsp
Eggs, mixed with 2 tsp (10 mL) water
2
Brush the dough with egg wash using a pastry brush. The dough can also be sprinkled with poppy or sesame seeds, if desired.
Bake for 10 minutes. Reduce the oven temperature to 350°F (177°C) degrees and reverse the positions of the sheets. Continue baking for 5 to 6 minutes, or until the gougères are golden-brown and dry. To test for doneness, remove a gougère and split it in half. If the inside is not dry, continue to bake a little longer.
Transfer the baking sheets to a wire rack and allow the gougères to cool completely before filling.
Duck Confit (see recipe in Chapter 22, Charcuterie)
8 oz
224 g
Shred the Duck Confit.
Slice the gougères in half.
Place Duck Confit on the bottom half of each gougère. Place the other half on top and place on a parchment-lined pie pan. Heat in a 350°F (177°C) oven until warmed through, 3 to 5 minutes.
CURRIED CHICKEN BOUCHÉES HORS D’OEUVRE
Yield: 24 pieces
COMPONENTS
Décor
PRESENTATION
Yield: 24 pieces
COMPONENTS
Décor
- 3 Greaseproof doilies, one 10-in. (25-cm) and two 8-in. (20-cm) 1 oz (30 g) curly parsley or micro greens 1 Apple Bird (p. 717)
- 24 1½-in. (3-cm) Puff Pastry Bouchées (p. 704), freshly baked and cooled or commercial 16 fl oz/480 mL (about 14 oz/420 g) Curried Chicken Salad (p. 159) (chop all ingredients fine, omit the currants, season strongly) 8 oz (24 g) Red apple 1 fl oz (30 mL) Lemon juice 24 Tiny chervil or parsley pluches
PRESENTATION
- 1. Line a 14-in. (35-cm) oval tray with the doilies. Arrange the parsley in the center and place the apple bird on top.
- 2. Fill each bouchée with curried chicken salad.
- 3. Cut the apple into very thin slices, then cut pointed arcs from the ends of the slices. Immediately coat the arcs with lemon juice.
- 4. Stick an apple arc upright in each bouchée and place a pluche in front of it.
- 5. Arrange the bouchées on the tray.
PUFF PASTRY BOUCHÉES [boo-SHAY]
Yield: 12 pieces
INGREDIENTS
U.S.
METRIC
Commercial puff pastry, thawed in the refrigerator
½ sheet
½ sheet
Water
as needed
as needed
PROCEDURE
PREPARATION
Store loosely covered with plastic film at cool room temperature up to 8 hours. May be frozen after step 5 up to 1 month.
Yield: 12 pieces
INGREDIENTS
U.S.
METRIC
Commercial puff pastry, thawed in the refrigerator
½ sheet
½ sheet
Water
as needed
as needed
PROCEDURE
PREPARATION
- 1. Preheat an oven to 400°F (200°C). Line a half-sheet tray with parchment.
- 2. Using a 1½-in. (4-cm) fluted round cutter, cut 24 disks from the puff pastry sheet.
- 3. Use a 1-in. (2.5-cm) plain round cutter to punch ring-shaped perforations inside 12 of the disks. Do not remove the centers.
- 4. Moisten the edges of the solid disks with a little water.
- 5. Place the perforated disks on top of the solid disks and press gently to help the disks adhere.
- 6. Refrigerate 15 minutes.
- 7. Bake the bouchées about 10 minutes, or until puffed and golden brown.
- 8. Cool the bouchées to room temperature.
- 9. Remove the inside pastry disk and pull out any dough shreds to make hollow cups.
Store loosely covered with plastic film at cool room temperature up to 8 hours. May be frozen after step 5 up to 1 month.
CLASSIC CHICKEN OR TURKEY SALAD LUNCH MAIN COURSE
Yield: 1 qt (1 L), about 1¾ lb (840 g)
Portions: varies according to application
Portion size: varies according to application
INGREDIENTS
U.S.
METRIC
Mayonnaise (p. 41), or commercial
6 fl oz
180 mL
Sugar
1 tsp
5 mL
Cider vinegar
1 tsp
10 mL
Kosher salt
to taste
to taste
Finely ground white pepper
to taste
to taste
Poultry glace (optional)
2 tsp
10 mL
Diced or chopped cooked chicken or turkey
20 oz
600 g
Peeled celery, ¼-in. (0.5-cm) dice
3 oz
90 g
Chopped scallions
1 oz
30 g
Lettuce and other garnishes
as needed
as needed
PROCEDURE
PREPARATION
If made with commercial mayonnaise, store refrigerated in a freshly sanitized, covered container up to 4 days; with housemade mayonnaise, store up to 2 days.
PLATING
Yield: 1 qt (1 L), about 1¾ lb (840 g)
Portions: varies according to application
Portion size: varies according to application
INGREDIENTS
U.S.
METRIC
Mayonnaise (p. 41), or commercial
6 fl oz
180 mL
Sugar
1 tsp
5 mL
Cider vinegar
1 tsp
10 mL
Kosher salt
to taste
to taste
Finely ground white pepper
to taste
to taste
Poultry glace (optional)
2 tsp
10 mL
Diced or chopped cooked chicken or turkey
20 oz
600 g
Peeled celery, ¼-in. (0.5-cm) dice
3 oz
90 g
Chopped scallions
1 oz
30 g
Lettuce and other garnishes
as needed
as needed
PROCEDURE
PREPARATION
- 1. Combine the mayonnaise and seasonings.
- 2. Taste and correct seasoning.
- 3. Blend the dressing with the remaining ingredients.
- 4. Refrigerate ½–1 hour, then taste and, if necessary, correct the seasoning and adjust the texture with more mayonnaise.
If made with commercial mayonnaise, store refrigerated in a freshly sanitized, covered container up to 4 days; with housemade mayonnaise, store up to 2 days.
PLATING
- 5. Place the salad on a lettuce leaf on a cool plate and add garnishes. –or– Use as a sandwich filling.
RILLETTES EN ROULADE [ree-YET awn roo-LAHD] HORS D’OEUVRE
Yield: 24 pieces–30 pieces
INGREDIENTS
U.S.
METRIC
Crêpes (p. 754) 5-in. (12-cm)
6
6
Mustard Mayonnaise ( p. 43 )
3 fl oz
90 mL
Rillettes de Tours (p. 463), warmed, drained, and cooled or variation
12 fl oz
360 mL
(about 10 oz)
(about 300 g)
Chopped sweet onion
3 oz
90 g
Small cornichons
4
4
each sliced into 6 perfect disks
Brunoise-cut yellow bell pepper
24 pc (½ oz)
24 pc (15 g)
Small dice red bell pepper
24 pc (1 oz)
24 pc (30 g)
Supplies
Frilled cocktail picks
24
24
PROCEDURE
PREPARATION
Refrigerate up to 6 hours.
PRESENTATION
Yield: 24 pieces–30 pieces
INGREDIENTS
U.S.
METRIC
Crêpes (p. 754) 5-in. (12-cm)
6
6
Mustard Mayonnaise ( p. 43 )
3 fl oz
90 mL
Rillettes de Tours (p. 463), warmed, drained, and cooled or variation
12 fl oz
360 mL
(about 10 oz)
(about 300 g)
Chopped sweet onion
3 oz
90 g
Small cornichons
4
4
each sliced into 6 perfect disks
Brunoise-cut yellow bell pepper
24 pc (½ oz)
24 pc (15 g)
Small dice red bell pepper
24 pc (1 oz)
24 pc (30 g)
Supplies
Frilled cocktail picks
24
24
PROCEDURE
PREPARATION
- 1. Assemble the roulades:
- a. Place the crêpes, best side down, on a sanitized work surface and spread them with mustard mayonnaise, leaving a small amount for garnishing.
- b. Scatter the rillettes evenly on the surface of the crêpes and press down so they adhere.
- c. Sprinkle the onion over the rillettes and press to firm.
- d. Roll each crêpe into a tight roulade and place the roulades on a sheet tray lined with parchment. Cover the roulades and put the tray in the refrigerator for about 20 minutes, or until the roulades are firm.
- 2. Use a sharp knife to trim the ends of the roulades and cut them into 1-in. (2.5-cm) lengths.
- 3. Garnish each roulade:
- a. Impale a piece of yellow bell pepper and red bell pepper on a cocktail pick.
- b. Place a cornichon disc on the non-seam side of a roulade section and stick the cocktail pick through it into the roulade.
- c. Place the garnished roulade lengths on a parchment-lined sheet tray, cover with plastic wrap, and refrigerate (see Note).
Refrigerate up to 6 hours.
PRESENTATION
- 5. Arrange the roulades in straight, even rows on a 14-in. (35-cm) rectangular tray or presentation mirror.
HAM AND CORNICHON CANAPÉS HORS D’OEUVRE
Yield: 42 pieces
INGREDIENTS
U.S.
METRIC
Crustless rye bread slabs, 3 × 7 × ⅛-in. (7 × 17 × 0.3-cm) each
2
2
Mustard Butter (p. 563), room temperature
6 fl oz
180 mL
Deli-style smoked ham, cut in 2 slices, 3 × 7 × ⅛-in. (7 × 17 × 0.3-cm) each
4 oz
120 g
Cornichon fans, see photo
48
48
PROCEDURE
PREPARATION
Cover with plastic film and refrigerate up to 4 hours.
PRESENTATION
Yield: 42 pieces
INGREDIENTS
U.S.
METRIC
Crustless rye bread slabs, 3 × 7 × ⅛-in. (7 × 17 × 0.3-cm) each
2
2
Mustard Butter (p. 563), room temperature
6 fl oz
180 mL
Deli-style smoked ham, cut in 2 slices, 3 × 7 × ⅛-in. (7 × 17 × 0.3-cm) each
4 oz
120 g
Cornichon fans, see photo
48
48
PROCEDURE
PREPARATION
- 1. Follow the Procedure for Constructing Canapés by the Slab Method (p. 400), spreading the two bread slabs with 5 fl oz (150 mL) of the mustard butter. It is important to spread the butter to the very ends of the bread slabs
- 2. Arrange the ham slices on the slabs and press gently to help them adhere. If necessary, you may piece slices together to cover the bread slabs.
- 3. Place the remaining mustard butter in a pastry bag fitted with a small round tip and hold at room temperature while the spread and filled slabs harden in the freezer.
- 4. Trim the edges of the slabs, then cut each slab into 21 1 × 1-in. (2.5 × 2.5-cm) squares.
- 5. Pipe a small dot of mustard butter near one corner of each square.
- 6. Place a cornichon fan on each square, pressing the base of the fan into the butter (see photo).
Cover with plastic film and refrigerate up to 4 hours.
PRESENTATION
- 7. Arrange the canapés in straight, neat rows on a 14 × 20-in. (35 × 50-cm) rectangular tray or presentation mirror.