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The following recipes are from The Epicurian, Sleepers Awake,
(December 2009) by Michael Swanson.
DINNER MENU:
The Brandy Milk Punch
1-1/2 ounces brandy
1 ounce simple syrup
1/2 tsp high quality vanilla extract
3 ounces of half and half
Cubed ice
Grated nutmeg
Pour brandy, simple syrup, vanilla extract and half and half into a cocktail shaker. Add ice and shake until well mixed and frothy. Add cubed ice to a rocks glass and strain the mixture into it. Top with a bit of grated nutmeg.
Gumbo Z'Herbes (Green Gumbo)
(serves 8 or more)
Although this is traditionally a Lenten dish, I feel the colors work perfectly with our Minnesota holiday schemes. Legend has it that you will make as many new friends as the number of greens you put in the gumbo. Seven greens, seven new friends. How nice.
Pick 7 or 8 greens from this list:
1 bunch collard greens
1 bunch mustard greens
1 bunch turnip greens
1 bunch green onions
1 bunch parsley
1 bunch watercress
1 bunch spinach
1 bunch beet tops
1 bunch radish tops
1 small head green cabbage
1 bunch chicory
1 bunch carrot tops
Gumbo Base:
1 cup chopped onion
1/2 lb lean bone-in ham, cut into ½-inch cubes (save the bone)
1/2 lb andouille sausage, sliced
1 ham bone
Roux:
1/2 cup canola oil
2/3 cup flour
Liquid and seasonings:
2 quarts water
1 tsp salt
1 tsp freshly ground black pepper
1/4 tsp cayenne
3 whole bay leaves
1 tsp fresh thyme
1 tsp fresh marjoram
2 whole cloves
6 whole allspice
Wash the greens and trim the stems. Put them in a heavy 4-quart saucepan, add 1/2 cup water, and heat on high until the water starts to boil. Turn the heat down to medium, and cook for 12 minutes. Remove the greens from the pan, but make sure to strain the liquid into a bowl to reserve. Chop the greens and set aside.
In an 8-quart pot, heat the oil over high heat. Reduce the heat to low and add the flour, stirring constantly until a peanut butter brown roux is formed. Add the chopped onion and brown for 5 minutes, stirring constantly. Add the ham, sausage, and liquid reserved from the greens, then add the chopped greens. Add the ham bone and seasonings. Add the 2 quarts of water and stir to mix. Bring the heat to high until the gumbo boils, then return to low. Simmer for 1-1/2 hours. Serve over rice.
Shrimp Remoulade
(serves 4)
Remoulade sauce:
1 bunch green onions, chopped
2 celery stalks, chopped
2 sprigs fresh parsley, chopped
3 Tbs Creole mustard
4 Tbs paprika
1-1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne
5 Tbs white wine vinegar
4 tsp fresh lemon juice
2 fresh basil leaves, chopped
2/3 cup olive oil
2 tsp finely minced fresh parsley
1 lb whole fresh shrimp
Romaine lettuce
Puree the green onions, celery, and parsley in a food processor and pour into a large bowl. Add the mustard, paprika, salt, pepper, and cayenne and blend with a large spoon. Add the vinegar, lemon juice, and basil and blend again. Gradually add the olive oil, stirring constantly. Cover and refrigerate for at least 3 hours.
Peel, devein, boil, and then chill the shrimp.
To serve, arrange the lettuce on each plate. Place the shrimp on top, and then pour at least 1/4 cup of the sauce over the shrimp.
Louisiana Cassoulet
1 whole duck, cut up into pieces
1/4 lb pancetta, diced
1/2 cup green onions, chopped
2 cloves garlic, crushed
1 can white cannellini beans
1/4 cup white wine
1-1/2 cup chicken or vegetable stock
2 large carrots, peeled and sliced
2 celery stalks, sliced
1/3 cup olive oil
1 bay leaf
2/3 cup Italian bread crumbs
Heat the oven to 450°F.
Heat the olive oil on medium-high in a heavy 5-quart sauce pan or Dutch oven. Place the duck skin side down and brown on both sides. Remove from the pan. Add the onion, garlic, and pancetta and sauté for 2 minutes. Deglaze the pan with the white wine. Add the andouille sausage and cook for 2 minutes. Add the carrots, celery, beans, bay leaf, and chicken stock to the pan and stir to mix. Bring to a boil. Return the duck to the pan and stir gently to mix. Sprinkle the bread crumbs over the top, and roast in the oven for 30 minutes.
Baked Yams
(serves 6)
3 medium yams
3 Tbs butter
1/2 cup whole milk
1/2 tsp salt
1/2 tsp cinnamon
3 Tbs sugar
Wash the yams, poke with a fork, and bake for 1 hour. Allow to cool a bit, then slit open and spoon out into a bowl. Mash briefly. Add the remaining ingredients and mash thoroughly. Serve hot.
Bananas Foster
Fun and festive enough so that you may want to flambé within site of the table.
4 bananas, sliced lengthwise
1/2 cup butter
1/4 cup brown sugar
2 Tbs half and half
1/3 cup rum
Vanilla ice cream
In a large skillet or flambé pan, heat the butter over low heat. Add the sugar and cinnamon and mix well. Add the half and half and mix again. Add the bananas and sauté on one side until they turn soft (time will depend on ripeness). Heat the rum briefly in a small saucepan, then pour over the flambé pan and ignite. Distribute and prolong the flame by swirling in a circular motion and basting the bananas with a long-handled spoon. Serve two slices of banana to each portion and spoon the sauce over the ice cream. Serve immediately.
Café Brulot
(serves 8)
1 two-inch stick cinnamon
6 whole cloves
1/4 cup sliced orange peel
1/4 cup sliced lemon peel
2 Tbs sugar
1/2 cup brandy
2 Tbs Curacao
3 cups strong black coffee, hot
Combine the cinnamon, cloves, orange and lemon peel with the sugar in a brulot bowl or chafing dish (for a slightly less dramatic effect, you can simply use a saucepan on the stove). Mash together with a small ladle. Add the brandy and Curacao and mix well. Heat until just boiling, then ignite and keep stirring to dissolve the sugar. Add the coffee gradually to keep the flame going. Serve hot in demitasse cups.
BREAKFAST MENU:
Eggs Hussarde
1-1/2 cup Marchand de vin Sauce (below)
12 slices baguette
6 slices grilled baked ham
12 slices grilled tomato
12 poached eggs
2 cups Hollandaise (below)
Prepare the Marchand de Vin sauce:
1 stick butter
3 Tbs flour
1/4 cup baked ham, minced
1/2 cup green onion, minced
3 Tbs onion, minced
1/4 cup minced garlic
1/4 tsp black pepper
1/8 tsp cayenne
1 cup beef stock
1/2 cup red wine
Melt the butter over medium-low heat in a large heavy saucepan. Gradually add the flour and cook, stirring constantly, until a light brown roux has formed. Add the ham, green onions, onion, and garlic, and cook for 5 minutes. Add the salt, pepper, and cayenne, and blend. Gradually add the beef stock and red wine, stirring constantly to keep the sauce smooth. Cook over low heat for 30 minutes, stirring occasionally.
Preheat an oven to 175°F. Toast the baguette slices and place in the oven. Pan grill the ham and tomato slices (use a little butter for the tomatoes), and keep warm in the oven.
Prepare the Hollandaise sauce:
3 large egg yolks
1 Tbs fresh lemon juice
In a small saucepan, melt the butter over low heat. Meanwhile, combine the egg yolks, lemon juice, and cayenne in a blender. Pulse a few times, just to break the yolks. Take the cover off (or middle section if it has one), turn the blender on high speed, and gradually add the melted butter in a steady stream. Stop the blender. Cover again and pulse for about 30 seconds more. Stop for 30 seconds, then pulse one more time, or until sauce thickens.
Poach the eggs.
Assemble the ingredients on plates: place two slices of baguette on each plate and cover both with one slice of ham. Pour 1/4 cup of marchand de vin sauce over each slice. Now add the tomato slices over the sauce, two to each plate and overlapping slightly. Place two poached eggs on each plate, on top of the tomatoes. Cover each portion with hollandaise sauce and serve immediately.
Mimosas
3 parts champagne, cava, or prosecco
1 part orange juice
Pour orange juice into a champagne glass. Fill with champagne and serve.
Coffee and chicory
(available at grocery stores around the city either Café du Monde or French Market)
