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December 2007

Reflection:

The holiday season is my favorite time of the year. Friends and family gathering to celebrate the essence of our lives. It is the perfect time to nurture your spirit with goodwill, health, love and friendship. The kitchen is the central part of the festivities. Keep it simple, involve everyone and enjoy it with a glass of bubbly.

Tip:

Purchase your champagne a week prior to Christmas. No need to run around. Prepare your hors d’oeuvres the day prior and cook them the day of. Keep it simple. Bring the kids back to the kitchen and let them be involved with the process. In other words …let the good times roll.

 


Recipe 1

"Bleu D’Auvergne Grape Truffle Rolled in Toasted Walnuts"

yields 30 hors d'oeuvres pieces

30 large red or green seedless grapes
2/3 cup cream cheese
1/2 cup Bleu D’Auvergne cheese or your favorite blue cheese
1 cup toasted walnuts, crushed

Wash grapes well. Pat dry. Combine cream cheese and Bleu D’Auvergne in mixing bowl until smooth. Coat each grape with cheese mixture. Roll in walnuts. Refrigerate 30 minutes.


 


Recipe 2

"Shrimp ~ Andouille Sausage Lollipops"
Saffron Artichoke Aioli
yields twelve

Shrimp Andouille
12 large shrimp, shelled, peeled, deveined with tail on
1 Andouille sausage (about 1/2 pound)
2 Tbsp. extra virgin olive oil
1 Tbsp. thyme, finely chopped
1 Tbsp. chives ,finely chopped
** sea salt and freshly ground black pepper

Cut Andouille into 12 slices (approx. an inch thick) wrap shrimp around each of the sausage slice. Skewer through shrimp tail, sausage, and back through shrimp with 6-inch bamboo skewer creating lollipop. In heavy skillet, at medium high heat pour in olive oil. Sauté lollipop, approx. 1 minute on each side. Season with chopped thyme, salt & pepper. Sprinkle with chives.


Saffron Artichoke Aiolo
1 egg yolk
1/2 cup extra virgin olive oil
1 tsp. Dijon mustard
1 Tbsp. white wine vinegar
3 cloves garlic, smashed pinch saffron
1 lemon, juiced pinch cayenne pepper
3 artichoke bottoms thinly diced
2 Tbsp. sun-dried tomatoes, thinly diced
** sea salt and freshly ground black pepper

In blender, pour in egg yolk, mustard, vinegar, garlic, saffron & lemon juice. Blend at medium speed 1 minute. Slowly add olive oil. Season to taste with sea salt and freshly ground black pepper. Place aioli in mixing bowl. Fold in artichoke & sun-dried tomatoes. Season with cayenne pepper. Place aioli in serving bowl.

Presentation
bouquet
fresh garden herbs
Place aioli bowl in center of serving platter. Fan lollipops to form flower. Serve hot.

 

 

Recipe 3

"Fig and Hazelnut Tapenade with Goat Cheese"

yields 24

1 cup diced, stemmed sun dried figs
1/3 cup port wine
1/3 cup Kalamata olives, chopped, pitted
2 Tbsp. hazelnut oil
1 Tbsp. balsamic vinegar
1 tsp. chopped lemon thyme
1/2 tsp Chef Bernard’s “Zensational” Fennel Pollen
** sea salt and freshly ground black pepper

Combine figs and port wine in heavy saucepan over medium heat. Cover. Cook until liquid evaporates and figs are soft. About 5 minutes. Transfer to mixing bowl. Combine with remaining ingredients. Season to taste with sea salt and freshly ground black pepper.


Presentation
16 oz. soft fresh goat cheese, cut crosswise into 24 rounds
24 baguette rounds, ¼” thick, brushed with olive oil, toasted
1/2 cup toasted hazelnuts, chopped
24 whole toasted hazelnuts
24 sprigs basil

Place goat cheese round on toasted baguette. Stir chopped hazelnuts into tapenade. Top goat cheese with tapenade. Garnish each with whole hazelnut and basil sprig.

 

Bon Appetit!!
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California





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