The Bride & Groom's Menu Cookbook - Hardcover

Kirsch, Abigail; Greenberg, Susan M.

 
9780767906159: The Bride & Groom's Menu Cookbook
Hardcover
ISBN 10: 0767906152 ISBN 13: 9780767906159
Verlag: Broadway Books, 2002

Inhaltsangabe

Accompanied by tips, tecniques, and a complete list of essential kitchen items, an enchanting cookbook helps newlyweds to start their own traditions as they celebrate their first years together and features an abundance of ideas and recipes, both casual and formal, for any occasion that are arranged seasonally, from Winter Fisherman's Chowder to Vegetarian Supper on the Grill.

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Über die Autorin bzw. den Autor

ABIGAIL KIRSCH’s renowned catering sites are located in Manhattan and Westchester County, and at the New York Botanical Garden. Trained at the Culinary Institute of America and Le Cordon Bleu, she is the past president of the New York and international chapters of Les Dames d’Escoffier. Susan M. Greenberg, her sister-in-law, is a professional freelance writer. Kirsch lives in Pound Ridge, New York, and Greenberg lives in Stamford, Connecticut. Together they also wrote The Bride and Groom’s First Cookbook

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.


Mix-and-Match Hors d'Oeuvres

Asian-Spiced Scallop Saté

KITCHENWARE: medium bowl, wooden spoons, 18 wooden skewers (3 to 4 inches long), paper toweling, sharp paring knife, baking sheet, pastry brush

PREPARATION TIME: 15 minutes

MARINATING TIME: 2 to 3 hours

COOKING TIME: 8 to 10 minutes

DO-AHEAD: Prepare through Step 4 up to 3 hours ahead.

Yield: 18 Hors d'Oeuvre

1 teaspoon ground cumin

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground coriander

1/8 teaspoon cayenne

1 1/2 teaspoons curry powder

2 teaspoons sugar

1 teaspoon salt

18 medium sea scallops, about 1 pound

1 recipe Asian Mustard Glaze (recipe follows)

Garnish: 1 bunch watercress, long stems removed

1. Preheat the oven to 350 degrees.

2. Blend the cumin, ginger, cinnamon, coriander, cayenne, curry powder, sugar, and salt together in the bowl with a wooden spoon.

3. Soak the skewers in cold water for 10 minutes, and dry them well with paper toweling.

4. Clean the scallops by stripping off the muscle that is attached to one side; use a sharp paring knife. Drop the scallops into the spice rub, tossing them with your fingers or two wooden spoons until they are entirely coated with the rub. Marinate in the refrigerator for 2 to 3 hours.

5. Thread one scallop onto the end of each wooden skewer. Arrange the skewers, I inch apart, on the baking sheet. Roast the scallops 5 to 8 minutes, until they are opaque in the center.

SERVICE: Brush the scallops with the warm Asian Mustard Glaze and arrange the skewers on a serving tray covered with a bed of watercress. Asian-Spiced Scallop Saté looks fantastic on a black enamel tray (omit the bed of watercress).

COOK'S TIP: Substitute a meaty white fish such as halibut, cut into 1-inch-square pieces, for the scallops.


Asian Mustard Glaze

KITCHENWARE: chef's knife, small heavy-bottomed saucepan, wooden spoon, pastry brush

PREPARATION TIME: 10 minutes

COOKING TIME: 5 minutes

DO-AHEAD: The glaze may be made ahead and stored in a covered container in the refrigerator for up to 2 weeks.

Yield: 1 Cup

2/3 cup apricot jam

1/4 cup fresh orange juice

1 tablespoon sesame oil

1 teaspoon chili oil

1 1/2 tablespoons Dijon mustard

2 teaspoons finely chopped fresh mint

1 tablespoon finely chopped fresh cilantro

1. Place all the ingredients in the saucepan and warm over medium heat until the glaze begins to simmer.

2. Cook the glaze, stirring occasionally with a wooden spoon, until all the ingredients have blended and the jam has completely melted, about 5 minutes.

3. Using a pastry brush, coat the Asian-Spiced Scallop Saté with the warm glaze before serving.

COOK'S TIPS: The glaze also adds a dimension of hot spice when brushed on grilled or broiled shrimp or halibut. If prepared in advance, warm it over medium heat before serving.


Garlicky Doused Shrimp

KITCHENWARE: chef's knife, medium saucepan, colander, large glass or stainless-steel bowl, pepper mill, metal spoon

PREPARATION TIME: 30 minutes

MARINATING TIME: 4 to 6 hours

COOKING TIME: 1 minute

DO-AHEAD: Prepare and marinate the shrimp up to 6 hours ahead.

Yield: 18 Hors d'Oeuvre

The Shrimp

Pinch of salt

1 pound large shrimp (15 to 20 count), peeled and deveined, tails removed

The Marinade

1 tomato, seeded and cut into 1/4-inch dice

1 yellow bell pepper, cored, seeded, and cut into small dice

1 medium shallot, minced

1 tablespoon minced garlic

1 tablespoon finely chopped fresh basil leaves

1 tablespoon fresh lemon juice

2 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 recipe Ginger Yogurt Dip (recipe follows)

Garnish: 1 medium bunch fresh basil, stems removed

1. Make the shrimp: Bring 3 quarts of water and a pinch of salt to a boil over high heat in the saucepan. Add the shrimp, lower the heat to medium, and simmer uncovered for 1 minute. Drain the shrimp and cool them to room temperature.

2. Make the marinade: Combine the tomato, bell pepper, shallot, garlic, chopped basil, lemon juice, oil, salt, and black pepper in the bowl with a metal spoon. Add the cooled shrimp, toss well, and marinate in the refrigerator for 4 to 6 hours. (As the shrimp marinate, they get more garlicky.)

SERVICE: Drain the shrimp, reseason with additional salt and black pepper, and arrange them in a flat basket or on a black rectangular or round serving tray. Place the whole basil leaves in the center of the platter and serve with Ginger Yogurt Dip.

COOK'S TIP: Sea scallops can be substituted for the shrimp. Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Sear the scallops for 1 to 2 minutes on each side, until they are golden brown and opaque in the center when tested with the tip of a knife. Cut them in quarters and follow the instructions for the shrimp recipe.


Ginger Yogurt Dip

KITCHENWARE: small bowl, whisk

PREPARATION TIME: 10 minutes

Yield: 1 Cup

1 cup yogurt

1 teaspoon fresh lemon juice

1/2 teaspoon finely grated ginger

2 small garlic cloves, minced

Salt

Freshly ground pepper

1. Combine the yogurt, lemon juice, ginger, and garlic in the bowl. Add the salt and pepper to taste. Whisk well until the mixture is smooth.

SERVICE: Place in a small bowl and serve with the Garlicky Doused Shrimp.


Gorgonzola and Caramelized Onion Tart

KITCHENWARE: chef's knife, large skillet, whisk, medium bowl, rack

PREPARATION TIME: 20 minutes

COOKING TIME: 1 hour

DO-AHEAD: If you plan to serve the tart at room temperature, bake it early in the day.

Yield: 12 Hors d'Oeuvre

1 partially baked Savory Tart Shell (recipe follows)

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil or 2 tablespoons pancetta fat reserved from tart shell

1 large onion, chopped medium

1/4 teaspoon salt

1/2 teaspoon sugar

2 large eggs, beaten

1 1/4 cups heavy cream or half-and-half

4 ounces Gorgonzola cheese, finely crumbled

Garnish: 1 bunch fresh flat-leaf parsley, washed, tough stems removed

1. Make and partially bake the Savory Tart Shell.

2. Preheat the oven to 375 degrees.

3. Heat the butter and oil (or reserved pancetta fat) in the skillet over medium heat. Add the onion, salt, and sugar and cook, stirring frequently, until the onion is golden brown and caramelized, 15 to 20 minutes. Cool slightly and evenly distribute in the bottom of the partially baked Savory Tart Shell.

4. Whisk the eggs, cream, and Gorgonzola together in the bowl until the mixture is well blended.

5. Pour the custard over the onion and bake the tart for 30 to 40 minutes, until a knife inserted in the center comes out clean. Transfer the tart to a cooling rack for 10 minutes.

SERVICE: Cut the tart into 12 wedges and arrange them on a large round or rectangular platter. Decorate the platter with the flat-leaf parsley. This hors d'oeuvre requires small plates and forks.

COOK'S TIP: The tart is excellent served at room temperature. Bake it ahead and let it wait for your guests.


Savory Tart Shell

KITCHENWARE: chef's knife, grater, medium skillet, slotted spoon, paper toweling, 2 medium bowls, pastry cutter, food processor (optional), wax paper or aluminum foil, rolling pin, 9- or 10-inch fluted tart pan with a removable bottom, sharp knife, rack

PREPARATION TIME: 20 minutes

COOKING...

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Verlag
Broadway Books
Erscheinungsdatum
2002
Sprache
Englisch
ISBN 10 
0767906152
ISBN 13 
9780767906159
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
303
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