Menu 9. Amuse Bouche. Soup. American Bounty Soup. Salad. Brussels Sprout Caesar Salad

Size: px

Start display at page:

Download "Menu 9. Amuse Bouche. Soup. American Bounty Soup. Salad. Brussels Sprout Caesar Salad"

Caroline Wilcox
6 years ago
Views:

1 Menu 9 Amuse Bouche Soup American Bounty Soup Salad Brussels Sprout Caesar Salad Entrées Roasted Tenderloin of Beef, served with Béarnaise Sauce, Dauphinoise potatoes and seasonal fresh vegetables Or Creamy Chicken Fettuccini Alfredo served with Seasonal Fresh Vegetables Fresh baked Bread Sicilian Rolls Desserts Tuxedo Cake Or Pumpkin Spice Panna Cotta with Poached Pears and Hazelnuts

2 American Bounty Soup yield 3 gallons 2 pounds cooked beef, diced 2 ½ gallons Beef Stock 12 oz. Leeks, white parts only, sliced thin 24 oz. Onions, small dice 12 oz. Celery, small dice 12 oz. Carrots, small dice 18 oz. Turnips, small dice 12 oz. Green Cabbage, chiffonade 8 each Garlic cloves, mined 6 oz. Clarified butter, or Olive oil 1 each Standard Sachet d Epices 12 oz. Potatoes, small dice 12 oz. Lima beams 12 oz. Corn kernels 12 oz. Tomato Concassè ½ cup Salt and pepper to taste Nutmeg to taste Parsley, chopped

3 Directions for American Bounty Soup: 1. Sweat the leeks, onions, carrots, celery, turnips, and cabbage in clarified butter. 2. Add the garlic and sauté until aroma is apparent. 3. Add the Beef Stock and the sachet d Épices; simmer for approximately 10 minutes. 4. Add the potatoes, beans, corn, and tomato concassè. Continue to simmer for another 20 minutes. 5. Adjust seasoning with salt and pepper, and nutmeg to taste. 6. Garnish with chopped parsley.

4 Brussels Sprouts Caesar Salad Serves 6 1 pound Brussels sprouts, trimmed 6 each Anchovy fillets 2 each Garlic cloves Extra Virgin Olive Oil 1 ½ cup Hazelnuts or walnut halves, lightly toasted. 1 each Lemon Kosher salt and freshly ground pepper 4 tablespoons Dried Breadcrumbs Pecorino Romano cheese, for grating Directions: 1. Using a mandoline, thinly slice the trimmed Brussels Sprouts. 2. Chop the anchovies very fine and smear them into a paste. 3. Chop the garlic as fine as you can and drizzle with some olive oil to keep from oxidizing. 4. Chop or smash the nuts so some pieces are small and some are large. 5. Squeeze the lemon onto the sprouts and toss to distribute evenly. 6. Season lightly with salt and pepper 7. Pour in a healthy glug of olive oil and toss again. 8. Taste and adjust the seasoning. 9. Add the nuts and the breadcrumb and toss again. 10. Grate lots of Pecorino cheese over the top and serve.

5 Roast Beef Tenderloin Yield: lb. Serving Size: 6 oz. # of Servings: 30 Ingredients beef tenderloin (boneless) kosher salt (can use Seasoning Rub) 15 lb. as needed cracked black pepper (can use Seasoning Rub) as needed Directions 1. Place roasts in a inch counter pan (one roast per pan), fat side up. 2. If using a rub, coat the entire surface of the meat, using approximately 4 oz. rub mixture per lb. roast. If not using a rub, liberally add salt and pepper to the meat. 3. Roast in a conventional oven at 325 F to an internal temperature of 135 F. (See Note.) Remove from oven, tent with foil, and let stand for minutes before slicing. Internal temperature will increase 5 10 F during standing time. Notes Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature of 135 F or above. Do not mix old product with new. Cool leftover product quickly following time standards and cooling procedures on p Reheat leftover product quickly (within 2 hours) to 165 F or above. Reheat product only once; discard if not used. See p. 422 for roasting timetable.

6 Hollandaise, Blender Method Yield: 1 qtr. Serving Size: 1 fly oz. # of Servings: 32 Ingredients egg yolks 9 ea. water (warm) 3 fl oz. Lemon Juice (fresh) 1 fl oz. cayenne pepper to taste salt 1 tsp ground white pepper1/4 tsp tabasco sauce to taste butter (whole) Directions 24 oz. 1 Place the egg yolks, water, lemon juice, cayenne pepper, salt, white pepper and Tabasco sauce in the bowl of the blender. Cover and blend on high speed for approximately 5 seconds. 2 Heat the butter to approximately 175 F (80 C). This allows the butter to cook the yolks as it is added to them. 3 Turn the blender on and immediately begin to add the butter in a steady stream. Incorporate all the butter in 20 to 30 seconds. Adjust the seasonings. 4 If any lumps are present, strain the sauce through a mesh strainer. Transfer the sauce to a stainless steel container and adjust the seasonings. Hold for service in a Bain Marie, remembering the sanitation precautions discussed earlier.

7 Béarnaise Yield: 1 qt. Serving Size: 1 fl oz. # of Servings: 32 Ingredients Hollandaise 1 qt shallot (chopped) 2 oz. fresh tarragon (chopped) 5 table fresh chervil (chopped) 3 table whole black pepper (crushed)1 tsp white wine vinegar 8 fl oz. salt to taste cayenne pepper to taste fresh tarragon (for garnish) Directions as needed Combine 2 ounces (60 grams) chopped shallots, 5 tablespoons (75 milliliters) chopped fresh tarragon, 3 tablespoons (45 milliliters) chopped fresh chervil and 1 teaspoon (5 milliliters) crushed peppercorns with 8 fluid ounces (240 milliliters) white wine vinegar. Reduce to 2 fluid ounces (60 milliliters). Add this reduction to the egg yolks and proceed with the hollandaise recipe. Strain the finished sauce and season to taste with salt and cayenne pepper. Garnish with additional chopped fresh tarragon.

8 Gratin Dauphinoise Yield: 2 hotel pans Serving Size: 1/16 hotel pans # of Servings: 32 Ingredients russet potato 6 lb. butter as needed salt to taste ground white pepperto taste ground nutmeg 1/2 tsp gruyere cheese 1 lb. half & half cream 1 qt. 16 fl oz. egg yolks Directions 6 ea. 1 Peel the potatoes and cut into very thin slices. 2 Place a single layer of potatoes in a well-buttered, full-size hotel pan. 3 Season with salt, white pepper and a small amount of nutmeg. Sprinkle on a thin layer of cheese. 4 Add another layer of potatoes, seasonings and cheese and repeat until all the potatoes and about three-fourths of the cheese are used. 5 Heat the half-and-half to a simmer. Whisk the egg yolks together in a bowl, and then gradually add the hot half-and-half. 6 Pour the cream-and-egg mixture over the potatoes. Top with the remaining cheese. 7 Bake uncovered at 350 F (180 C) until the potatoes are tender and golden brown, approximately 50 to 60 minutes.

9 Grilled Chicken Breast Yield: 24 ea. Serving Size: 1 ea. # of Servings: 24 Ingredients boneless skinless chicken breast24 ea. salt to taste ground black pepper to taste garlic 1/4 cup vegetable oil Directions 3/4 cup 1 Trim any excess fat from the breasts. Split each breast into two pieces by removing the small piece of cartilage that joins the halves. 2 Season the breasts with the salt, pepper and garlic. Coat the breasts on all sides with the vegetable oil. 3 Heat and prepare the grill. 4 Grill the chicken breasts until done, turning them 90 F degrees to produce attractive crosshatch markings. 5 Remove the chicken from the grill and place on a plate for service.

10 Fettuccine Alfredo Yield: 9 lb. Serving Size: 6 oz. # of Servings: 24 Ingredients fresh fettuccine 3 lb. butter 12 oz. heavy cream 2 qt. 8 fl oz. parmesan cheese (grated) 12 oz. salt to taste ground white pepper Directions to taste 1. Boil the pasta, keeping it slightly undercooked. Refresh and drain. 2. To make the sauce, combine the butter, cream and Parmesan in a sauté pan. Bring to a boil and reduce slightly. 3. Add the pasta to the pan and boil the sauce and pasta until the sauce is thick and the pasta is cooked. Adjust the seasonings and serve.

11 Basic Pasta Dough Yield: 6 lb. Serving Size: 4 oz. # of Servings: 24 Ingredients eggs olive oil salt 22 1/2 ea. 1 1/2 fl oz. 1 tbl 1 1/2 tsp bread flour3 lb. 12 oz. Directions 1. Place the eggs, oil and salt in a large mixer bowl. Use the paddle attachment to combine. 2. Add one-third of the flour and stir until the mixture begins to form soft dough. Remove the paddle attachment and attach the dough hook. 3. Gradually add more flour until the dough is dry and cannot absorb any more flour. 4. Remove the dough from the mixer, wrap it well with plastic wrap and set it aside at room temperature for 20 to 30 minutes. 5. After the dough has rested, roll it into flat sheets by hand or with a pasta machine. Work with only a small portion at a time, keeping the remainder well covered to prevent it from drying out. 6. While the sheets of dough are pliable, cut them into the desired width with a chef s knife or pasta machine.

12 Focaccia (Roman Flatbread) Yield: 3- ½ sheets Serving Size: 1/10 ½ sheet # of Servings: 60 Ingredients granulated sugar 1/4 cup 2 tbl dry active yeast 1/4 cup 2 tbl water (lukewarm) 2 qt. 8 fl oz. all-purpose flour 6 lb. 12 oz. kosher salt 1/4 cup onion (chopped fine) 1 lb. 2 oz. olive oil 12 fl oz. fresh rosemary Directions 3/4 cup 1. Combine the sugar, yeast and water. Stir to dissolve the yeast. Stir in the flour 4 ounces (120 grams) at a time. 2. Stir in 11 2 teaspoons (7 milliliters) salt and the onion. Mix well, and then knead on a lightly floured board or in the bowl of a mixer fitted with a dough hook until smooth. 3. Place the dough in an oiled bowl, cover and ferment until doubled. 4. Punch down the dough, and then flatten it onto an oiled sheet pan. It should be no more than 1 inch (2.5 centimeters) thick. Brush the top of the dough with 1 fluid ounce (30 milliliters) of the olive oil. Let the dough proof until doubled, approximately 15 minutes. 5. Dimple the surface of the dough with your fingers. Brush the remaining 1 fluid ounce (30 milliliters) of olive oil over the dough. Sprinkle it with the rosemary and remaining 1 2 teaspoon (2 milliliters) salt. Bake at 350 F in a convection oven (200 C) until lightly browned, approximately 20 minutes.

13 Tuxedo Cake: From The Pastry Queen Yields 3- cakes servings per cake Cake 16 oz. unsalted butter 32 oz. water 16 oz. canola oil 8 cups sugar 2 cups unsweetened cocoa powder 8 cups all-purpose flour 8 ea. whole eggs 16 oz. buttermilk 2 Tbsp. baking soda 1 tsp salt 2 Tbsp. vanilla extract Whipped Cream Frosting 2 quarts chilled heavy whipping cream 2 ½ cups powdered sugar, sifted (Substitute 2 quarts of Pastry Pride, non-dairy whipped topping) Chocolate glaze 8 oz. bitter-sweet chocolate, chopped into small pieces 1 cup heavy whipping cream ½ cup Lyle s Golden Syrup (Karo syrup is a substitute) 4 tsp. Vanilla To make the cake: 1. Preheat the convection oven to 300 F. 2. Line the bottom of six (6) 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or spray with Baker s Joy). 3. Combine butter, water, and canola oil in a medium saucepan set over medium heat. 4. In a large bowl, stir together the sugar, cocoa, and flour. 5. Pour the butter mixture into the sugar mixture and whisk until smooth. 6. Whisk in the eggs, one at a time, then whisk in the buttermilk. 7. Whisk in the baking soda, salt, and vanilla all at once. 8. Transfer the batter to the prepared pans. 9. Stagger the cakes in the oven so that no layer is directly over another. Bake for 30 to 40 minutes, or until a toothpick inserted in the middle of each layer comes out clean. 10. Monitor the layers carefully for doneness; each one may be done at different times.

14 11. Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking rack. 12. Cool the cakes completely, at least 2 hours, before frosting. To Make the Frosting: 1. Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peak form. 2. Add the sifted powdered sugar and whip until thoroughly combined. 3. Place one cake layer on a platter (or cake circle) and spread some of the frosting over the top. 4. Top with the second layer, thickly coasting the top and the sides of each with frosting. 5. Refrigerate cake until the whipped cream frosting has stabilized, at least 1 hour. To Make the Glaze: 1. Place the chocolate in a medium bowl. 2. Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam. 3. Pour the hot cream over the chocolate and stir until it has melted completely. 4. Stir in the syrup and vanilla. 5. Pour the glaze into a quart size pitcher and let cool for 10 minutes. Do not let the glaze sit too long or it may become too thick to work with. 6. Slowly pour the glaze over the cake, ensuring that it covers the top and drizzles down the cake sides. Cover the top entirely, but make sure some of the cream frosting on the side of the cake shows through the drizzle on the sides. Refrigerate the cake until the glaze is set and the whip cream frosting is firm, at least an hour. Slice the cake with a log serrated knife, dipping it in a tall container of hot water between each slice.

15 PUMPKIN SPICE PANNA COTTA WITH POACHED PEAR AND NUTS SERVES 4 FOR THE PANNA COTTA 250ml milk 250ml single cream 2 tbsp. muscovado sugar 2 tsp pumpkin spice 1/2 tsp vanilla essence 1 tsp orange zest 4 gelatin leaves INSTRUCTIONS First of all prepare the panna cotta. 1. In a pot heat the milk, cream and mix in the spices. Don't bring to boil; it just needs to be warm enough for the sugar to melt. 2. In the meantime soak the gelatin leaves in water. Remove the milk mix from the heat and let cool for 3-4 minutes. 3. Add the gelatin leaves and make sure they have melted. 4. Add the panna cotta mix to molds or glasses. 5. Let the panna cotta cool down, and then place it in the fridge for about an hour, until its set.

16 FOR THE POACHED PEARS 2 very ripe pears 1 tsp allspice berries, whole 1 cinnamon stick 3-4 cardamom pods 1 tbsp. cloves, whole 2 tbsp. dark rum (I used Stroh) 2 tbsp. muscovado sugar For topping 6-7 pecans, some whole, some crushed 2 tbsp. hazelnut, crushed (optional) In the meantime prepare the poached pears. 1. Fill a pot with water and add all the ingredients. 2. Melt the sugar in, and then add the pears. Let them boil for about 20 minutes, then stop the heat and let the pears rest in the poaching water. 3. When the panna cotta is set, drain the pears. 4. Cut in half and slice the pears. Use one half of a pear to each panna cotta and top with nuts. Enjoy!

Menu 9. Amuse Bouche. Soup. American Bounty Soup. Salad. Brussels Sprout Caesar Salad

Menu 9. Amuse Bouche. Soup. American Bounty Soup. Salad. Brussels Sprout Caesar Salad Menu 9 Amuse Bouche Soup American Bounty Soup Salad Brussels Sprout Caesar Salad Entrées Coffee Rubbed Tenderloin of Beef, served with Balsamic Butter, Dauphinoise potatoes and seasonal fresh vegetables