cl - The High Life Menu
Combine tuna and next 7 ingredients in a bowl. Spoon mixture onto blini; top with crème fraîche and caviar.
Squid doesn't deserve its reputation for being tough or rubbery. It yields a delicate, tender texture if cooked for either a very short or a very long period of time.
Cut squid tubes into rings. Blanch in boiling water to cover 30 seconds or until opaque. (Water doesn't have to return to a rolling boil.) Don't overcook or squid will become tough. Plunge in ice water to chill. Drain.
Combine squid, mangoes, and lime juice in a small bowl.
Whisk together mustard, vinegar, and olive oil. Stir in cilantro and next 3 ingredients. Fold in squid mixture.
Cover and chill until ready to serve. Top baguette slices with salad, using a slotted spoon.
Bring balsamic vinegar to a boil in a small saucepan. Reduce about 25 minutes or until thickened. Set aside.
Place puff pastry sheet on a lightly floured surface; sprinkle with Parmesan.
Wrap one heart of palm with a slice of prosciutto; place on the edge of puff pastry. Repeat procedure with another heart of palm and prosciutto slice, lining them up along the bottom edge of puff pastry. Roll puff pastry once around prosciutto-wrapped hearts of palm. Slice pastry about 1/2 inch to 1 inch away from hearts of palm so there is enough pastry to seal closed. Place roll, seam-side down, on a foil-lined baking sheet. Repeat procedure with remaining hearts of palm, prosciutto, and pastry. (The diameter of hearts of palm varies, so keep similar sizes together for easier rolling. The number of hearts of palm will vary in the can; save extra pieces for other purposes.)
Bake at 400° for 12 minutes or until golden brown. Cool slightly, and cut into 1-inch pieces. Drizzle with balsamic reduction, and dollop with Garlic Rémoulade.
Add tropical flavor to a traditional crème brûlée by stirring mashed banana insto the custard mixture.
Combine first 5 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, 11 minutes or until sugar dissolves and mixture comes to a simmer (do not boil). Cool 5 minutes.
Beat yolks and banana extract in a medium bowl. Gradually stir about 1/4 of hot whipping cream mixture into yolks, and add to remaining hot whipping cream mixture, stirring constantly. Pour whipping cream mixture through a wire-mesh strainer, discarding banana solids.
Pour custard mixture evenly into 8 (8-ounce) ramekins or custard cups. Place ramekins in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until set. Remove ramekins from water, and cool slightly on a wire rack. Cover and chill at least 8 hours.
Place ramekins on a baking sheet; sprinkle 2 teaspoons sugar evenly over each custard. Broil 5 inches from heat until sugar is completely melted and caramelized (about 1 to 3 minutes). Garnish, if desired. Serve immediately.
Note: To prepare caramelized sugar pieces, combine 2 cups sugar, ½ teaspoon corn syrup, and ½ cup water in a heavy skillet. Cook over low heat, stirring until sugar dissolves. Increase heat to high, and cook until sugar is golden brown and registers 310° (hard crack stage) on a candy thermometer. Carefully pour onto a greased, foil-lined baking sheet. Cool and crack into pieces.
Tuna Tartare Blini
Prosciutto-wrapped Hearts of Palm
Banana Crème Brûlée
At his hillside home on St. Barths, Eric Benn treats friends to Champagne and caviar.
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