Lobster Fricassee Dip

1 oz Celery, small dice
1 oz Shallots, small dice
1/4 oz Garlic, chopped
1 tbsp Canola Oil
3 tbsp Brandy
1 ½ tsp Lobster Base
1/4 cup Culinary Cream
10 oz Cream Cheese, room temperature
2 tsp Fresh Tarragon, chopped
1/4 cup Crème Fraiche
Zest from ½ Lemon
White Pepper to taste
1/2 tsp Ground Ginger
6 oz Lobster Meat
3 tbsp Heavy Cream
1/2 cup Breadcrumbs

Add oil to a sauté pan and heat. Add celery, shallots and garlic and sauté till translucent. Add brandy and ignite. When flame dies add lobster base. Sauté on high stirring constantly for 30 seconds. Add culinary cream; cook on high 1 minute, stirring constantly. Remove from heat and fold in cream cheese, stirring constantly. Fold in tarragon, crème fraiche, zest, pepper and ginger; stir until smooth and evenly distributed. Fold in lobster meat. Fold in heavy cream. Place in 1 or 2 baking dishes. Top with breadcrumbs. Heat in moderate oven until bubbly.

Makes – 20 ounces

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Herbed Goat Cheese Stuffed Peaches

3 peaches
¼ cup extra virgin olive oil
3 ounces goat chèvre
1 ½ teaspoons Herb Mix (see recipe)
1 ounce chopped walnuts
Salt & pepper to taste

Combine goat chèvre, herb mix and chopped walnuts.
Cut peaches in half and remove stone.
Toss peach halves in combined salt, pepper and olive oil.
Oil the grill well and grill peach halves on flat side until nice grill marks are achieved. Remove from grill and place ½ ounce of cheese mixture into the stone pit of the peach half. Can be reheated in oven just before serving.

Makes 6 peach halves stuffed

Herb Mix

4 tablespoons Fresh Parsley
1 tablespoon Fresh Rosemary
2 1/2 tablespoons Fresh Thyme
2 1/2 tablespoons Fresh Chives

Wash herbs well and allow to dry.
Fine chop all herbs and combine well.
Store in an air tight container with a lid.
Makes – 10 tablespoons

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.

Gougère (Cheese Puffs)

14 ½ fl oz Water
3/4 tsp Salt
12 tbsp Butter
2 cups High Gluten Flour
5 Eggs
4 ½ oz Emmentaler Cheese

Add water, salt and butter to a sauce pan over medium heat. Heat until butter is melted completely. Add flour and stir rapidly and vigorously until mixture pulls away from the sides and a smooth paste is formed. Remove from heat. Place paste in mixer fit with the paddle attachment. Mix on low speed until most of the steam is released. Add eggs one at a time and mix until fully incorporated before adding the next egg. Add cheese and mix until fully incorporated. Line a sheet pan with parchment paper. Fill a pastry bag (fit with a round tip) with mixture. Pipe uniform shaped rounds (about 2 inches by 2 inches) and space them 2 inches apart. Bake in 375 degree oven for 25 minutes. Pierce each puff with a pairing knife and place back in oven with door ajar for 10 more minutes to dry out the inside. Finished Gougère should be light golden in color with a hollow center.

Makes – 30-35 each

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

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Asparagus Appetizer + Bearnaise & Hollandaise Sauces

5 oz six inch Asparagus Spears, peeled
1 fl oz Béarnaise Sauce (see recipe)
1 oz peeled and diced Fresh Tomatoes
1/8 oz shaved Parmesan

Blanch asparagus and toss in a little melted butter and salt & pepper. Place asparagus on serving plate. Top with tomatoes and shaved Parmesan. Serve béarnaise on the side or over the top.

Makes – 1 serving

Béarnaise Sauce (Truffle)

1/8 cup cold Tarragon Reduction (see recipe)
2 cups Hollandaise Sauce (see recipe)
2 tbsp chopped Fresh Tarragon
1/2 tsp Truffle Oil (optional)

Add cold Tarragon Reduction to warm Hollandaise Sauce. Combine with wire whisk. Add chopped tarragon, combine with wire whisk. Add truffle oil to taste, whisk to incorporate.

Makes – 2 cups

Tarragon Reduction

1/4 cup minced Shallots
2 tbsp Fresh Tarragon
2 Bay Leaves
2 cups Red Wine Vinegar
1/4 tsp Fresh Ground Pepper

Add all ingredients to a sauce pan and heat over medium heat. Simmer until liquid is reduced by two thirds. Cool mixture and strain, reserving liquid.

Makes – 1/2 cup

Hollandaise Sauce

1/4 tbsp Chardonnay
1/4 tbsp White Wine Vinegar
1 tbsp minced Shallots
4 oz Egg Yolks
2 cups Clarified Butter
1 pinch Cayenne Pepper
1 juice from one Lemon
Salt to taste

To a sauce pan add chardonnay, white wine vinegar and shallots. Simmer and reduce by half. Strain and reserve liquid. Place reduction liquid and egg yolks in a medium mixing bowl over a simmering double boiler. Whisk to combine. Slowly drizzle clarified butter into the yolk mixture until combined and thick. Whisk in lemon juice and cayenne.

Makes – 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.