NEW!!! Pear Napoleon with Apple Cider Cream (Serves four)

Ingredients:

  • Pastry Cream

  • 2 cups milk

  • 1 vanilla bean, split

  • 6 egg yolks

  • ¼ cup cornstarch

Red Wine Poached Pears

  • 2 cups water

  • 2 cups cabernet sauvignon or other dry red wine

  • 2 lemons cut into halves

  • ¼ cup sugar

  • 2 pears, peeled, cut into halves, cored

Pear Napoleon

  • 4 (4-inch) squares puff pastry

  • 1 cup whipping cream, whipped

  • Confectioner’s sugar

Apple Cider Cream

  • 1 cup apple cider

  • ¼ cup sugar

  • 4 egg yolks

  • ¾ cup sour cream

Procedure & Notes:

        For the pastry cream, scald the milk with the vanilla bean in a saucepan. Remove the vanilla bean. Beat the egg yolks and cornstarch in a medium bowl until pale yellow. Whisk half the hot milk into the egg yolks; whisk the egg yolks into the hot in the saucepan. Cook over medium heat until thickened in the center, whisking constantly. Pour into a bowl. Cover and chill until serving time. For the pears, heat the water, wine, lemons and sugar in a large deep saucepan. Add the pears. Place a heavy plate on the top to keep them submerged in the poaching liquid. Poach the pears until slightly softened, piercing frequently with fork to test for doneness. Remove pears and chill until serving time. Discard the poaching liquid. For the napoleon, bake the puffy pastry squares using the package directions. Remove to a wire rack to cool. Split the squares into halves and spread the bottom with the pastry cream. Slice the chilled poached pears and arrange on top. Cover with whipped cream and the pastry top halves. Sprinkle with confectioners’ sugar. For the apple cider cream boil 1 cup of apple cider in a saucepan over medium heat until reduced to ¼ cup. Combine with ¼ cup sugar and 4 egg yolks in a double boiler. Cook over simmering water for 4 to 5 minutes or slightly thickened, whisking constantly. Cool and stir in a ¾ cup sour cream. Spoon Apple Cider Cream onto 4 dessert plates. Place the Napoleon in the cream. 

 

 

NEW!!! Bristo Shrimp Cakes (Serves Four)

Ingredients:

  • ½ cup rice wine vinegar

  • ½ cup olive oil

  • 1 teaspoon Molido

  • 4 ears roasted corn, kernels only

  • 1 medium tomato, seeded, chopped

  • ½ green bell pepper, finely chopped

  • ½ red bell pepper, finely chopped

  • ½ red onion, finely chopped

  • ½ bunch green onions, chopped

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

 

Shrimp Cakes

  • 2 pounds uncooked shrimp, finely chopped

  • 1 ounce chives, minced

  • 1 lemon, juice and grated zest of

  • 1 cup mayonnaise 

  • 3 cups bread crumbs

  • ½ teaspoon salt

  • ½ teaspoon white pepper 

  • Vegetable oil


Procedure & Notes:

       For the relish, combine the vinegar, olive oil and Molido in a bowl and mix well. Season with salt and pepper. For the shrimp cakes, combine the shrimp, chives, lemon juice, lemon zest. Mayonnaise bread crumbs, salt and white pepper in a bowl and mix well. Shape into two-ounce cakes. Sauté in a small amount of oil in a skillet for 2 minutes on each side or until golden brown. Serve with the relish. Note: Molido can be found in a Spanish market

 

 

NEW!!! Pork Medallions with Raspberry Red Cabbage
and Cauldron Mustard Cream

For the Pork:
  • 6 boneless pork tenderloins
  • 3 cups bread crumbs
  • 1 cup chopped walnuts
  • ¼ cup parsley
  • 1 egg, lightly beaten
  • 1 cup flour
  • salt & pepper to taste
  • ¼ teaspoon each of cinnamon and nutmeg
Directions:

Slice pork tenders into thirds and pound between plastic wrap 'til thin and uniform. In a food processor combine walnuts, bread crumbs, parsley, salt , pepper, spices and pulse 'till fully incorporated.
Lightly flour, egg wash, then bread crumb all pounded medallions. Sauté medallions in oil 'till cooked and reserve warm.

For the Cabbage:
  • 1 medium head of red cabbage
  • 1 small Spanish onion
  • 2 granny smith apples
  • 4oz butter
  • 2oz oil
  • 2 chopped shallots
  • 1 pint of fresh or frozen raspberries
  • ½ cup raspberry vinegar
Directions:

Slice of shave cabbage, onions and apples. Melt butter and oil in skillet, add shallots and sweat over medium heat, add remaining ingredients and cook 15 - 20 minutes, reserve warm.

For the Cauldron Mustard Sauce:
  • 2 chopped shallots
  • 12oz Alsatian style lager beer
  • 3 cups cream
  • 1 cup demi glaze or roasted chicken stock
  • ½ cup Dijon mustard
  • 2 tablespoons mustard seed
Directions:

In a saucepan reduce beer and shallots 'till ¼ cup remains. Add demi glaze and Dijon mustard, reduce by 1/3, add cream one cup at a time 'till incorporated. Reduce sauce 'till slightly thickened, add mustard seed and adjust seasonings.

To present Dish:
  • 2 cups spinach wilted in hot sauté pan with touch of oil
  • chopped walnuts
  • chopped chives
Directions:

Ladle mustard sauce onto plate, center wilted spinach then top with red cabbage. Place sautéed medallions over cabbage and sprinkle with chopped walnuts and chives.


Orange Fennel Mustard

One new item is our housemade Orange Fennel Mustard which is served with our Pork Choucroute. It is a wonderful accompaniment to the pork and would go well on any sausage, ham or even sandwich spread.

Ingredients

  • 2 oranges (zest and juice extracted)
  • 2 bulbs fennel, chopped
  • 3 oz Pernod (Anise flavored aperitif)
  • 1 oz shallots, chopped
  • 2 cups chicken stock
  • ¼ cup dry mustard
  • 4 cups Dijon mustard

Directions

Place chopped shallots, fennel, orange juice and chicken stock in saucepan over medium heat and simmer 'till all liquid has evaporated. Puree this mixture in a food processor and reserve. In a bowl combine mustard, dry mustard, Pernod and reserved fennel. Mix 'till combined and store in refrigerator.

 

Apple Beignets

Apple lovers enjoy this dessert offering which is one of GiGi's best sellers. Apple Beignets are easy to prepare and your favorite fruit can be substituted such as bananas, pears, strawberries, kiwi, or even mangos. They take only two minutes to fry up and are easily paired with sauces and ice creams.

Ingredients
Batter Apples
  • 12 oz flour
  • 2 whole eggs
  • ¼ tsp. salt
  • 1 oz sugar
  • ¾ cup milk
  • ¾ cup beer
  • 1 tbl. brandy or cognac
  • 2 egg whites
  • Granny Smith apples
  • 1 oz sugar
  • 2 lemons
  • 2 oz Triple Sec or Kirishwasser
  • 3 cups water
Directions

Whip egg whites 'till stiff and fluffy and reserve. Combine all remaining ingredients in a bowl and let stand 10 minutes the fold whipped whites into batter and place in a warm place.
Core and slice apples ¼ inch thick. Combine all ingredients and let marinate 1 hour. Dip apple slices into batter and then place in a pan with vegetable oil that has been heated to 350°. Fry 'till brown and crispy. Serve with vanilla ice cream and wither caramel or berry sauce.

 

Chocolate Croissant Bread Pudding - Serves 4

Ingredients

  • 5 Egg yolks
  • 1 Cup milk
  • 1 Cup heavy cream
  • 1/2 Vanilla bean
  • 4 Oz. Sugar
  • 4 Day old croissants
  • 1/2 Cup Chopped bittersweet chocolate
  • Powdered sugar

Directions

Steep milk and cream with vanilla bean, do not bring to boil. Cream egg yolks and sugar until pale yellow. Temper egg mixture with steeped milk and return to sauce pan. Simmer over medium heat for one minute, remove and strain. Toast croissants under broiler. Arrange croissants in a bowl or soufflé dish and top with chopped chocolate. Ladle cream mixture over croissants and chocolate chunks. Cover bowls or soufflé dishes with foil and place in a roasting pan. Fill pan 2/3 of the way to the top of the bowls or soufflé dishes with hot water and bake in a 375° oven for 15 minutes. Remove dishes from water bath and pierce foil to allow steam to escape. Let stand 5 minutes more. Serve warm or cold. Decorate with chocolate drizzle and powdered sugar.