Happy New Year Week!
Well, this is it one week left to indulge! The Cookermom is taking full advantage, so here are some favorite recipes to enjoy on New Year's Eve. It is my tradition to make cheese fondue for an appetizer, make sure not to substitute the cheeses, love the surf and turf, there is nothing better than the classic crab Louie salad and the horseradish encrusted steak can be grilled ahead of time (rare) and finished off in a 425 degree oven, finally the tuxedo brownies are a blast from the past, I used to make them at a little gourmet take out called Cyd's. Enjoy and have a safe and Happy New Year everyone!
New Year's Eve Recipes
Bellagio
6 oz.Champagne
3 Tbls. Passion fruit sorbet
1 Tbls. Strawberry juice
Combine above ingredients and serve in champagne flutes.
Classic Cheese Fondue
1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyere cheese, grated
1 Tbls. cornstarch
3 Tbls. kirsch
pinch of white pepper
pinch of freshly ground nutmeg
pinch of paprika
1 French bread, cubed
Rub the inside of a 4-quart saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring until the cheeses are combined 3-4 minutes.
In a small bowl whisk the cornstarch and kirsch until blended. As soon as the cheese begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, and then stir in the pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to fondue pot.
Serves 6.
Asparagus Salad
1 bunch of asparagus (about 1 pound)
1 ½ Tbls. diced red onion
4-5 slices prosciutto cut in julienne strips
2 Tbls. chopped roasted red pepper
1/2 cup diced parmesan cheese (or blue cheese)-room temp.
Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Watch closely on grill and turn occasionally until all sides are charred (not burned) or roast in the oven. Cut into about 2 inch sections and toss with remaining ingredients and vinaigrette. Season with salt and pepper. Serve room temperature. Serves 4.
Vinaigrette:
1/3 cup of olive oil
½ Tbls. balsamic vinegar
½ Tbls. Dijon
S&P to taste
Whisk all ingredients together, toss with salad ingredients.
Roasted Garlic Mashed Potatoes with Pancetta and Truffle Oil
8-10 Yukon Gold Potatoes
8 slices pancetta, chopped
1 whole garlic bulb, roasted
1 and ½ stick of butter
¾ cup- 1cup heavy cream
truffle oil
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender. Drain.
Using potato ricer, rice potatoes. Set aside.
Meanwhile, sauté pancetta in a pot over medium heat until crisp. Add potatoes, cream, butter and roasted garlic. Season with salt and white pepper. To finish drizzle with truffle oil.
To roast garlic, cut off top of head, drizzle with olive oil and bake in 375 degree oven for about 40-50 minutes.
Stuffed Pork Tenderloin
1-2 Pork Tenderloin (depending on size)
8-10 strips uncooked bacon
1 large Portobello mushrooms
roasted red pepper
4 slices provolone cheese
Slice the pork tenderloin down the center on a diagonal, cut 2 slices from the center about ½ inch, pound flat. Slice the rest of the pork tenderloin and pound flat so that you have 8 pieces. Pare up the pieces. Lay a piece on the cutting board and place mushroom, then cheese on top, then a couple of roasted red pepper slices, top with pork tenderloin. Wrap a slice of bacon around pork tenderloin, then going the opposite way wrap another piece of bacon, turn over and secure and tie up with butchers twine. Grill on direct heat until bacon is crisp, finish an additional 5 minutes on indirect heat. Serves 4.
Molten Chocolate Lava Cakes
8 ounces bittersweet chocolate
2 sticks of butter
½ cup plus 2 Tbls. sugar
3 eggs
3yolks
1/4 cup flour
Optional: ice cream
Preheat oven to 350 degrees F. Lightly butter four 4-ounce custard cups. In double boiler, melt chocolate and then whisk in butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 14 minutes. Centers should be soft but sides should be done. Let cool slightly, invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with ice cream.
6 oz.Champagne
3 Tbls. Passion fruit sorbet
1 Tbls. Strawberry juice
Combine above ingredients and serve in champagne flutes.
Classic Cheese Fondue
1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyere cheese, grated
1 Tbls. cornstarch
3 Tbls. kirsch
pinch of white pepper
pinch of freshly ground nutmeg
pinch of paprika
1 French bread, cubed
Rub the inside of a 4-quart saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring until the cheeses are combined 3-4 minutes.
In a small bowl whisk the cornstarch and kirsch until blended. As soon as the cheese begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, and then stir in the pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to fondue pot.
Serves 6.
Asparagus Salad
1 bunch of asparagus (about 1 pound)
1 ½ Tbls. diced red onion
4-5 slices prosciutto cut in julienne strips
2 Tbls. chopped roasted red pepper
1/2 cup diced parmesan cheese (or blue cheese)-room temp.
Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Watch closely on grill and turn occasionally until all sides are charred (not burned) or roast in the oven. Cut into about 2 inch sections and toss with remaining ingredients and vinaigrette. Season with salt and pepper. Serve room temperature. Serves 4.
Vinaigrette:
1/3 cup of olive oil
½ Tbls. balsamic vinegar
½ Tbls. Dijon
S&P to taste
Whisk all ingredients together, toss with salad ingredients.
Roasted Garlic Mashed Potatoes with Pancetta and Truffle Oil
8-10 Yukon Gold Potatoes
8 slices pancetta, chopped
1 whole garlic bulb, roasted
1 and ½ stick of butter
¾ cup- 1cup heavy cream
truffle oil
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender. Drain.
Using potato ricer, rice potatoes. Set aside.
Meanwhile, sauté pancetta in a pot over medium heat until crisp. Add potatoes, cream, butter and roasted garlic. Season with salt and white pepper. To finish drizzle with truffle oil.
To roast garlic, cut off top of head, drizzle with olive oil and bake in 375 degree oven for about 40-50 minutes.
Stuffed Pork Tenderloin
1-2 Pork Tenderloin (depending on size)
8-10 strips uncooked bacon
1 large Portobello mushrooms
roasted red pepper
4 slices provolone cheese
Slice the pork tenderloin down the center on a diagonal, cut 2 slices from the center about ½ inch, pound flat. Slice the rest of the pork tenderloin and pound flat so that you have 8 pieces. Pare up the pieces. Lay a piece on the cutting board and place mushroom, then cheese on top, then a couple of roasted red pepper slices, top with pork tenderloin. Wrap a slice of bacon around pork tenderloin, then going the opposite way wrap another piece of bacon, turn over and secure and tie up with butchers twine. Grill on direct heat until bacon is crisp, finish an additional 5 minutes on indirect heat. Serves 4.
Molten Chocolate Lava Cakes
8 ounces bittersweet chocolate
2 sticks of butter
½ cup plus 2 Tbls. sugar
3 eggs
3yolks
1/4 cup flour
Optional: ice cream
Preheat oven to 350 degrees F. Lightly butter four 4-ounce custard cups. In double boiler, melt chocolate and then whisk in butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 14 minutes. Centers should be soft but sides should be done. Let cool slightly, invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with ice cream.
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