Rabbit and Egg Menu
Blini with Caviar and Crème Frâiche
Buckwheat Pancakes with Beluga, Chopped Egg Yolk and Vidalia Onion
On a solid marble plate three buckwheat blinis are covered with a variety of fillings and topped with Beluga caviar. The brilliant yellow of the egg yolk offsets the delicate black grains of the caviar. Soft scrambled emu egg contrasts in texture to the crunchy and slightly salty fish roe. A bottle of quintuple distilled small grain Canadian vodka is frozen into a block of ice. The near flavorless spirits lance through the flavors of the minced onion and crème frâiche to revitalize the taste buds for another bite.
Served with quintuple distilled Canadian small grain vodka.
Southwestern Omelette
Meringued Omelette with Emu, Green Chilies, Avocado and Jack Cheese
On a black glass platter fluffy meringued eggs wrap around tender emu breast with spicy green chilies, creamy avocado and melted Monterey Jack cheese. The subtle flavors are brought into harmony by the light golden eggs surrounding them. A small timbale of rabbit hash provides a piquant change-up in texture with minced beets for a burst of color. A few threads of Raclette cheese melt slowly into the crusted hash. Subtle fruit notes of the Chardonnay reorganize the palate for another bite of the warm delicious omelette. A refreshing array of citrus fruit supremes garnish the plate.
Served with a 1997 Rabbit Ridge Chardonnay.
Chocolate Rabbit
Rabbit in Chocolate Mole Sauce with Chilie Relleno
A crimson oval platter holds tender morsels of long simmered rabbit in the traditional Mexican chocolate sauce. The warm spicy aroma of the mole is given further character by the flavor of the seared rabbit. A warm chile relleno at one edge of the plate gives a soothing alternative to the dark notes of the mole. A green chile peeks out from underneath its mantle of light golden emu egg as the melted cheese flows onto each forkful. The chilled black porter cuts through the spiciness of rabbit and chile alike with its toasty malted notes.
Served with an Edgefield Black Rabbit porter.
Fritatta with Artichoke Hearts and Wild Mushrooms
Baked Egg and Vegetables
In the center of a forest green square plate, balanced on flowers of mashed potatoes, is a whole emu egg. The server taps gently upon the shell and it breaks open to reveal a fritatta of wild mushrooms and artichoke hearts capped with a crown of minced chives. The earthy note of the mushrooms are broadened by the artichoke hearts suspended in the firm cooked egg. The tart flowery top notes of the Frascatti wine add to the harmonious chorus emanating from each toothsome bite.
Served with an Italian Frascatti white wine.
Emu Breast Doro Alicha
African Stew with Emu Breast and Hard Cooked Egg
Unlike the more common and fiery doro wat, this alicha is more redolent of a mild curry with its ginger tastes. The clarified onions give backbone to the delicate ginger and lime flavors of the sauce. The tender emu breast is combined with the rich dense cooked egg to make a hearty fare. The South African Rustenberg Sauvignon Blanc has the fruit needed to pair correctly with the melting onions and buttery sauce.
Served with a South African Rustenberg Sauvignon Blanc.
Lime Cooler
Palate Cleanser
Served in a cobalt blue glass this frappe of lime syrup and egg white makes a frosty and soothing interlude after the piquant heat of the mole and alicha dishes. A candied julienne of lime peel perches upon the rim as a diversion from the citrus blast of flavor.
Stuffed Roast Loin of Rabbit
Butterflied Tenderloin with Chestnuts, Apricots, Celeriac and Garlic Chives
A flame grained hardwood platter holds a spiral of oven roasted meat. Crispy threads of fruitwood smoked bacon interlace a coil of flattened rabbit tenderloins. A stuffing of dried apricots, celeriac root, roasted chestnuts and garlic chives combine sweet and bitter notes to alloy the game flavor of the rabbit into a bold framework of flavors. Tender golden Yukon potatoes and mildly citric orange cherry tomatoes flank the crusty basted meat. Tawny and rich with the character of the French cognac and veal stock the sauce naps each whirl of flavorful seasoned meat. The bold berry notes of the Silver Oak Cabernet resonate with the fruit flavors of the rabbit’s stuffing.
Served with a 1990 Silver Oak Cabernet Suavignon.
Mousse Filled Egg with Danish Egg Cream Vanilla Sauce
White Chocolate Pudding with Vanilla Sauce
A midnight blue dish holds a white chocolate eggshell that has been filled with a marzipan mousse. Like a colored Easter egg, the edge of the eggshell is draped with edible flower petals to create a border of living decoration. Like a golden yolk, a ball of golden saffron tinted treble cream is nestled at one end of the mousse. A pool of cool rich vanilla spiked cream sauce thickened with emu egg yolk completes the egg theme. A ring of raspberry puree swirled into the vanilla sauce give a sharp contrast of flavor and color. Ancient spices from the Benedictine brandy make a complex companion for the gentle mousse and its rich sauce.
Served with Benedictine Brandy and hot coffee.
Recipes:
Blini with Caviar and Crème Frâiche
Buckwheat Pancakes with Beluga, Chopped Egg Yolk and Vidalia Onion
Preparation time: 1 Hour
Serves: 8-12 People
Ingredients:
Blini:
1 Cup Buckwheat flour (or ½ & ½ with all-purpose flour)
1 Package Active dried yeast (1/4 oz.)
1 Tsp Salt
1 Egg separated
1 Tsp Sugar
¾ Cup Lukewarm milk
1 Tsp Butter for sautéing
Toppings:
½ Oz Beluga caviar
1 Hard cooked emu egg yolk
1 Scrambled emu egg
½ Chopped Vidalia onion
¼ Cup Crème frâiche
Preparation:
Mix the flour, yeast and salt in a bowl and make a well in the centre. Beat the egg yolk with the sugar and ¾ cup warm water and add to well. Mix well, then cover with a damp cloth and let rise at room temperature until doubled in size, about 2 hours. Beat in the milk to make a thick, creamy batter. Cover again and leave for 1 hour until small bubbles appear on the surface. Beat the egg white to soft peak stage, then fold it into the batter.
While one Emu egg hard cooks and another scrambles, make the blinis. Heat a heavy-bottom skillet or crêpe pan and brush with butter. Drop in about 1 teaspoon of batter to make a pancake about 2 inches in diameter. Cook until the surface bubbles, about 2-3 minutes, then flip the blini over with a spatula and cook the second side for 2 minutes. Put a plate in the oven to keep warm while you cook the remaining blinis. Don’t stack the blinis on top of each other and serve them warm.
Note: Top each blini (reheat in the oven at 400 degrees for about 5 minutes if needed) with scrambled egg, chopped onion, crème frâiche, chopped egg yolk and caviar in the following combinations:
Blini smeared with crème frâiche chopped egg yolk and caviar
Blini with scrambled egg, chopped onion and caviar
Blini with chopped onion, chopped egg yolk and caviar
Plate a trio of the above combinations per serving. Do not employ any sort of metal utensil to dispense the caviar. Mother of pearl or ivory are best but wood and plastic are preferred to any sort of metal being used. Do not allow any particles of other ingredients to get into the caviar container. Garnish the warmed plates with flattened lettuce leaves and sprigs of dill.
Scrambled Eggs
Large curd Danish style
Preparation time: 20 minutes
Serves: 2 People
Ingredients:
1 Emu egg
1-2 Tsp Butter
1-2 Tsp Water
Salt and ground white pepper to taste
Preparation:
Bring the egg to room temperature. Warm a skillet over low heat. Break the egg into a small bowl and add the water. Add the butter to the skillet while mixing the egg gently*. Do not beat the egg! Pour it into the pan.
Once the egg begins to set, take a spatula and gently bring the more cooked edges of the pan back into the center. This allows the more runny egg to reach the edges and cook through. Do not beat the egg in the pan as this will deflate it. Once the entire pan of egg has set, turn off the heat. You may wish to remove the pan from the heat so that the egg does not overcook.
This method yields scrambled egg with large curds (cooked areas of both yolk and white). The egg will be soft and creamy without being runny in any way.
*Jab the yolk and stir slowly.
Southwestern Omelette
Meringued Omelette with Emu, Green Chiles, Avocado and Jack Cheese
Serves: 2 people
Preparation time: 1/2 hour
Ingredients:
1 Emu egg
2 Tsp Water
2 Tsp Butter
1 Roasted Anaheim chile pepper
½ Ripe Haas avocado
¼ Cooked emu breast
¼ Cup shredded Monterey Jack cheese
Dash white pepper
Dash salt
Dash hot sauce
Preparation:
Warm all ingredients to room temperature. Shred the cooked emu breast, the cheese and chop the roasted chile pepper. Warm the pan over low heat and begin to melt two pats of butter. Separate the egg and whip the white to medium stiff peaks. Mix the yolk and water, white pepper and salt. Beat the yolk briefly and then slowly fold in the whipped egg white. Do not overwork the mixture or it will deflate. Pour into the pan and turn up the heat for one minute to set the egg. Reduce to low after one minute and prepare ingredients. Do not work the mixture while it is in the pan!
Peel half the avocado and remove thin slices from it. Check the egg to see that it has begun to set. Add the ingredients to the half of the pan farthest from the pan’s handle (you’ll see why in a moment). Distribute the ingredients equally over that half of the omelette. Using a thin metal spatula (or wooden spoon, if your pan is that well cured), begin to work the edges of the omelette free from the sides of the pan. Slowly work the spatula underneath without tearing the bottom of the egg mix. Once the omelette slides around freely in the pan you will be ready to fold it.
Nearest the pan’s handle, work the spatula or spoon underneath the omelette. With the pan touching the burner, slowly raise the handle. As you tilt the pan upwards, turn the omelette. It should fold over cleanly without creasing or breaking. Fold the omelette a little further than you might think to, so that it will settle into place correctly after you set the pan down again. Keep the omelette in motion to be sure it does not stick.
At this point you have two options, if you used an ovenproof skillet, you can put it in a preheated, 200 degree oven for a few minutes or finish it on the stove. Turn the omelette once in a similar fashion to what has been described to finish the cooking.
Plate the omelette with some rabbit hash and a fan of citrus supremes for garnish.
(Lime, lemon, tangelo, grapefruit, blood orange, tangerine, orange…)
Red Flannel Bunny
Rabbit Hash
Preparation time: 45 Minutes
Serves: 4-6 People
Ingredients:
4-6 Potatoes
1-2 Beets
1 Onion
1 Clove garlic
¾ Lb Cooked rabbit meat
¼ Cup Rendered bacon fat
¼ Cup Cream
¼ Cup grated Raclette cheese for garnish
2-4 Tbs Butter
Salt and cracked pepper to taste
Preparation: Place peeled beets in saucepan, cover with water. Simmer until tender (about 10 minutes), and drain. While the beets cook, boil a large quantity of salted water to blanch the potatoes in. Peel the potatoes and cut them into long matchsticks. Then dice the matchsticks in order to obtain tiny cubes of potato. Place in a sieve or colander and submerge in the boiling water. Watch carefully as they will cook in one or two minutes. They must be caught in the al dente state so that they do not overcook in the hash.
Once the potatoes are tender, drain them immediately and rinse with cold water if needed to stop any further cooking. Stir the rabbit meat and diced potatoes together. Grate the onion into a bowl and add the pulp along with one clove of crushed garlic. Dust with salt and cracked black pepper. Dice the beets into small cubes and add to the hash last. Mix well and taste for flavor balance.
Melt the fat in a large skillet over medium heat. Once it begins to smoke add the hash to the pan and reduce the heat to medium-low. Work the hash with a spatula to be sure that it does not stick. If it does, add butter to the pan. To make sure that a good crust forms, add the cream after the underside begins to brown. Slide the hash around in the pan to prevent any sticking.
Note: Carefully turn the hash and avoid cracking the crust. Pan flipping is always the best way, but also the most risky. Do not let the pan go dry to avoid scorching the hash. Top with a sprinkling of aged Raclette cheese.
Rabbit in Mole Sauce
Rabbit in Chocolate Sauce with Stuffed Chilies
Preparation time: 4 Hours
Serves: 4 People
Mole Sauce:
Ingredients:
5 Whole blanched almonds
4 Ancho chiles (dried Poblano chiles)
4 Oz Semi-sweet chocolate
3 Whole cloves
3 Peppercorns
2 Cloves garlic
2 Tbs Lard
1½ Tsp Sesame seeds
1 Jalapeño chile (cut out seeds and membrane for less heat)
1 Cup Chicken broth
1 Tsp Chili Ancho seeds
½ Stick cinnamom
½ Corn tortilla
½ Slice dry white bread
½ Tsp Salt
½ Tsp Sugar
Preparation:
Broil the chiles under medium-high heat until soft and slightly scorched. (You need not peel them.) Be careful not to burn them or dry them out. Remove the seeds and stems from the chiles and cover with ¾ cup of hot water. In another dry pan toast the cloves, peppercorns, cinnamon, chile seeds, sesame seeds, garlic and almonds, and then grind all in a spice or coffee grinder.
Put the chiles and the ground spices in a blender, add the water in which the chiles soaked. Fry the half tortilla in a little hot oil, break into small pieces and add to the blender. Toast bread and put in blender. Blend all ingredients in blender for one minute or until they have the consistency of a smooth paste.
Melt lard in saucepan, add the sauce from blender, and fry over medium heat fo five or six minutes. Add the chicken broth slowly, stirring constantly, until incorporated into sauce. Simmer for another ten minutes adding more broth if the sauce gets too thick. Add the sugar, salt and chocolate and stir until the chocolate melts into the sauce.
Rabbit:
Ingredients:
1 Whole skinned rabbit
¼ Cup Oil
¼ Cup Flour
1 Tbs Salt
1 Tbs Sugar
½ Tbs Ground black pepper
Preparation:
Butterfly and dust the rabbit with the dry spices and sugar. Sear the rabbit in olive oil until browned on all sides. Pour the mole over the browned rabbit and simmer for at least two to three hours in a shallow, covered pan. Make sure that the rabbit is submerged in the sauce. If needed, add some more broth every so often to keep the basting process going.
Note: Extended cooking times are needed for a mole to achieve its true character. Anywhere from four to six hours are needed to fully infuse the food with flavor.
Chile Relleno
Cheese Stuffed Pasilla Pepper
Preparation time: 45 Minutes
Serves: 6-8 People
Ingredients:
4-7 Large Pasilla peppers
2 Cups Oil
1 Lb Monterey Jack Cheese
1 Cup Yellow corn meal
1 Cup Whole milk
¾ Cup Flour
½ Emu egg
2 tsp Baking powder
2 tsp Salt
Chilled salsa
Preparation:
Wash the peppers and dry them afterwards. Cut a length-wise slit down each chile and make a small (½ inch) incision at the top of the slit (like the number “7”). Using a small spoon handle poke inside of pepper to scrape away as may seeds as possible. Gently open slit and shake seeds out. Place peppers on top of a broiler pan with the slit down. Broil for about 30 minutes at 350° F, pepper skin should be dark brown or black on the top. Remove broiler pan and turn over, broil for about 15 more minutes (or) until pepper skin is dark brown or black on the top.
Remove peppers from the oven and let cool for about 5 minutes. Place roasted peppers in large sealed container or plastic bag for about thirty minutes to steam. Gently remove the skin from the peppers, don’t be too concerned if the peppers start to fall apart this often happens. After you have removed the skin from a pepper, gently rinse the seeds out of the inside and place on towel to drain. Don’t worry about getting all of the skin off, especially when using Pasila peppers. Let air dry for about fifteen minutes (slit side down), then turn over and open slit for an additional fifteen minutes.
Note: Cut Monterey Jack Cheese into thin (~1/4" X 3") strips. If possible cut into long triangle shapes (this will fit inside of pepper easier).
Prepare the batter:
1 Cup yellow Corn Meal
¾ Cup Flour
2 teaspoons Baking Powder
2 teaspoons Salt
2 Eggs
1 Cup Milk
Combine in a mixing bowl, mix until semi-smooth and place in the refrigerator.
Cooking the peppers:
Gently place cheese into peppers, leave enough room to ‘close’ the pepper. Pour oil into frying pan, oil should be slightly less than ½ of the thickness of the largest pepper. Heat oil on medium heat. Gently place pepper (with the cheese inside) into batter, scoop batter on top of the pepper (and stem) to cover pepper. Using your hands, scoop under the pepper and carefully place it into the hot oil. Use the batter that’s on your hands to drip onto the ‘non-battered’ portions of the top of the pepper. The ‘non-battered’ portion of the peppers occurs when transferring the pepper from the batter bowl to the oil.
Let fry for about a minute (until it appears the sides are brown). Turn the pepper in oil, this is not easy and can be dangerous and messy. Use a large flat metal spatula and tongs to carefully and gently turn the pepper in the frying pan with hot oil. Let the second side fry in oil for about one minute. Watch this carefully, if you see “small white threads” emerging from the pepper then remove from pan (this is the cheese leaking out). Place in pie dish with paper towels on the bottom.
Fritatta with Artichoke Hearts and Wild Mushrooms
Baked Egg and Vegetables
Preparation time: 1 Hour
Serves: 4 People
Ingredients:
4 Emu eggs
1-2 Cloves garlic
½-1 Lb Cooked artichoke hearts
½-1 Lb Wild mushrooms
¼-½ Cup Water
¼-½ Cup Grated Parmesan cheese
1-2 Tsp Butter
1-2 Tsp Olive oil
¼ Cup Chopped chives
2-4 Cups Mashed potatoes for garnish
Preparation:
Carefully make a small puncture (~½" diameter) in the rounded bottom of the eggshell. Stir up the egg with a chopstick to burst the yolk. Pour the egg from the shell and rinse out the interior with cold water. Wash the egg several times to remove all of the albumen from inside it.
Saute the artichoke hearts and mushrooms with a little butter and olive oil. Mince or crush the garlic and add to the vegetables. Remove from the pan and allow to cool. Beat three of the eggs with the water and stir in the grated cheese. Divide the mushroom mix into four equal parts. Chop the chives finely and reserve.
Spoon a bit of olive oil into the shell and rotate the egg to coat it inside. Stabilize the eggshell, perforation up, in a tea towel. Carefully pour a tablespoon of the chopped chives so that they fall directly to the bottom. Follow this with a portion of the mushrooms and artichoke hearts. The egg should be half filled by this point. Pour in the beaten egg and cheese mixture until the shell is full. Wait for a few minutes to allow the egg mix to settle and then top off again. Repeat this with the other eggshells.
Heat a few inches of water in a large cookpot. Place four small lidless jars into the pot that will act as stands for the eggs while they steam. Place the eggs pointed side down into each of the jars. Cover the perforations in the eggs with a small square of foil so that steam does not enter the egg. Steam the eggs until a toothpick no longer comes out wet from the interior.
Note: Check if there is any significant shrinkage of the fritatta inside the egg after cooking. Pipe in some mashed potatoes with a pastry bag to backfill as needed. Do not inject too hard, just enough so that the filling does not settle once the egg is inverted after opening.
To open the egg and reveal the cooked interior use a knife and a jar. Wrap the knife in a towel with only the point exposed. Lay the wrapped blade flat across the top of the jar and pin it in place with your hand. Stand one of the steamed eggs (perforated end down) up to the back of the knife point and rotate to score it around its equator. Continue to do so until the shell begins to separate. At the first sign of break-through, wipe the entire outside of the egg with a damp cloth to remove any stray shell fragments. The finish the separation of the shell and wipe once more. Carefully invert the shell and separate at the table to reveal the cooked interior.
Use a thin sharp blade dipped into hot water to cut the fritatta into sections that are left in place and then recap the egg. Or allow the diner to do as they wish. Carefully check for any fragments of shell before serving. Use a pastry bag with a large star tip to pipe florals of mashed potatoes and roasted squash into a mound that the egg will rest upright in.
Mashed Potatoes
Preparation time: minutes
Serves: 4 People
Ingredients:
4-6 Russet potatoes
1/2-1 Cup Milk or half and half
1 Cube Butter
1/2 Tsp Salt
1/4 Tsp Ground white pepper
Dash of crushed garlic
Dash of onion pulp
Preparation:
Bring a large pot of salted water to a boil. Peel the potatoes and cut into large pieces if a shortened cooking time is required. Add the potatoes to the boiling water and cover tightly. Be careful not to overcook the potatoes. They should still be slightly firm and not shedding or flaking. (Overcooking the potatoes causes the starches to swell and adds a grainy texture to the spuds.) Properly cooked potatoes will not slide off of the fork when speared. Drain the potatoes and place in a large bowl. Add the salt, spices and half of the butter and milk. Mash thoroughly without overworking the mix. The potatoes should still be fluffy. Adjust salt, milk and butter to taste as you work the spuds. You should not be able to taste the onion or garlic flavors.
Emu Breast Doro Alicha
African Stew with Emu Breast and Egg
Preparation time: Minutes
Serves: People
Ingredients:
1 Emu breast
1 Hard-boiled emu egg
6 Onions
4 cups of water
1-2 Cups clarified, spiced butter (recipe below)
1 lime
1 Clove minced garlic
1 Tsp of ginger pulp
½ Cup Chardonnay wine
¼ Tsp of black pepper
Salt to taste
Preparation:
Wash the chicken parts and soak in water with the lime. In a large pot, fry the onions without fat until tender. Add butter and stir. Add about 1/2 cup of water and the wine. Add spices. Add the emu breast. Cook for about 45’. Add more water if necessary, and cook until done, and until the sauce is reduced (though it’ll have to cool down to solidify a little). Add the hard boiled, quartered emu egg and serve.
You can make this dish into a doro wat (chicken stew), by adding up to one cup of berbere (a pepper mixture).
Note: To make the spiced butter, melt 1 lb of butter in a pot. Skim the foam as it forms, until the butter is pretty much clear. Mix a small piece of chopped ginger with 1 clove of garlic (minced) and a couple of slices of chopped onion. Add to the butter. Add one tsp of fenugreek, 1/4 tsp cumin, 1/2 tsp basil, 1/4 tsp cardamon seeds, 1 tsp of oregano and a pinch of turmeric. Stir and simmer for about 15’. Let the spices settle, and then drain.
Lime Cooler
Palate cleanser
Ingredients:
1 Emu egg white
1/3 cup honey
1/2 cup lemon juice
1 cup lime syrup
4 cups ice pieces
1 cup water
Salt to taste
Preparation:
Combine egg whites, honey, salt and beat until they are mixed well. To this, add the remaining ingredients and mix again. Serve well chilled.
Stuffed Roast Loin of Rabbit
Butterflied Tenderloin with Chestnuts, Apricots, Celeriac and Garlic Chives
Preparation time: Hours
Serves: 4-6 People
Ingredients:
Meat:
4-6 Rabbit tenderloins
¼ Lb Applewood smoked bacon
½ Tsp Salt
¼ Cup Flour
¼ Tsp Ground black pepper
¼ Tsp Ground celery seed
¼ Tsp Paprika
Stuffing:
4-6 Dried apricots
4-6 Garlic chives
4-6 Roasted chestnuts
2-3 Shallots
¼-½ Celeriac root
Salt and pepper to taste
Sauce:
1 Qt Strong veal stock
5 Peppercorns
¼ Cup Cognac
Bouquet Garni
Serve with:
1-2 Dozen Small Yukon Gold potatoes
1-2 Dozen Orange cherry tomatoes
Frissee lettuce for garnish.
Preparation:
Peel, rinse and then steam the celeriac over boiling water, cut into large pieces if necessary. Butterfly the rabbit tenderloins, hammer them if needed, but do not thin the meat too much. Cut the fruitwood smoked bacon into long thin threads called lardoons. Make incisions or use a larding needle to thread the strips of bacon through two or three of the flattened tenderloins. Pretend that you are skewering the meat on a shish kebab. Weave the lardoon in and out of the meat several times. These larded pieces will be used for the ouside layer of meat in the roll up. Mix all of the dry spices with the flour and dust the flattened tenderloins on both sides.
Take a small amount of the veal stock and briefly parboil the dried apricots to rehydrate them. Saute the chopped garlic chives and minced shallots after the apricots soften and the stock has reduced. Once the shallots are translucent, reserve the pan’s contents and deglaze it with a splash of the cognac. Dice the roasted chestnuts and the celeriac once it has been steamed to the al dente state. Add to all of the other stuffing ingredients and toss to coat with some of the reduced stock and cognac.
Place the flattened and dredged tenderloins on wax paper and overlap them slightly to make a continuous layer of meat. Spoon the sauted stuffing ingredients over two thirds of the meat leaving the larded tenderloins uncovered at one end. Roll the meat and filling into a spiral with the larded tenderloins on the outside. Truss the rolled meat with knotted stems of the garlic chives.
Preheat an oven to 400° F for thirty minutes. Reduce the stock and Cognac to half its original volume. Place the meat on a rack and pour some of the veal stock into the pan underneath it and baste completely with the reduced stock. Dust with salt and cracked pepper. Tent the meat tightly with foil so it does not dry out during the initial roasting period. Parboil the potatoes in salted water to prepare for roasting them.
Roast the meat for one half hour then remove foil and increase the temperature to 500° F for the last twenty minutes. Surround the meat with the potatoes and tomatoes then spoon some of the stock over them. Baste heavily and add more stock if the pan goes dry. When the bacon lardoons begin to crisp remove the roast from the oven and allow it to rest before carving.
Note: Cut crosswise with a very sharp knife to reveal the spiral of meat and vegetables inside. Plate each one inch thick slice into a pool of the reduced stock and bracket it with the roasted potatoes and tomatoes.
Mousse Filled Egg with Danish Egg Cream Vanilla Sauce
White Chocolate Pudding with Vanilla Sauce
Preparation time: 45 Minutes
Serves: 6 People
This is a complex series of steps to create a completely edible model egg. The white chocolate egg shapes must be made first. Overlap nastursium petals to create a colored edge around the rim of the chocolate shell. Chill well before filling with the marzipan mousse. Garnish with the saffron treble cream and nap with the vanilla sauce once it is plated. Use a squeeze bottle to paint a rim of raspberry puree at the outer edge of the vanilla cream sauce then swirl into individual little flowers with a toothpick just prior to service.
Marzipan Mousse
Preparation time: Minutes
Serves: 6 People
Ingredients:
2 Cups Whipping cream; well chilled
1 Lb Imported white chocolate (cut into very small cubes)
½ Cup Emu egg white (room temperature)
¼ Lb Sugar cubes
¼ Cup Water
¼ Cup Ammaretto
1-2 Oz Marzipan
¼ Tsp Almond extract
Preparation:
Combine sugar cubes and water in saucepan and bring to a boil, stirring or shaking pan occasionally until sugar melts. Cook without stirring until syrup reaches hard ball stage (225F° on candy thermometer). In another small pan warm ¼ cup Ammaretto and blend in 1-2 tablespoons of marzipan. Work well to dissolve it completely. Reduce volume in half and do not boil. Run the dissolved marzipan through a fine wire mesh to remove all grit and add it to the melted syrup.
Whip emu egg white to form soft peaks, then reduce speed of mixer and slowly add syrup. Beat in chocolate pieces (they will melt partially). Cool to lukewarm. Whip cream until stiff and fold into mousse. Chill for one hour before filling the chilled chocolate eggshells. Chill for at least 4 hours.
Saffron Treble Cream
Ingredients:
½ Cup Sour cream
4 Oz Cream cheese
½ Cup Whipping cream
½ Tsp Vanilla
¼ Cup Powdered sugar
Saffron threads
Preparation:
Heat whipping cream with the saffron threads in order to infuse the color. Do not boil or overheat the cream. Chill completely before using. In a small bowl, slowly work the sour cream into the cream cheese. Add the vanilla and powdered sugar and incorporate. Once the sour cream and cream cheese are well blended, whip the cream to medium stiff peaks and work very slowly into the sweetened mix.
Note: To make the white chocolate eggshells inflate a small tear drop balloon to about the size of your fist. Following the method listed below, paint the chocolate onto one side of the balloon to create an egg shaped coating. Dip a few times to build up a good shell. To create a flat on the bottom, place the still warm coated balloon onto a piece of waxed paper and hold down the balloon with a cutting board suspended across two bricks. Press down gently on the balloon to make the flat and then allow to harden. Once the chocolate is set (preferrably after chilling in the refrigerator), pop the balloons and remove any fragments of latex.
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Start with a good quality small round latex balloon. Partially inflate. Coat lightly with cooking spray.
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Melt white chocolate then remove from heat and place in bowl large enough to accommodate part of balloon.
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Holding balloon by top, dip small sections at a time rotating balloon around. Top of chocolate will appear irregular or similar to a scalloped edge.
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Place on wax paper. However balloon is placed on the wax paper will determine how it will sit when hardened. Chill in refrigerator until hardened. Pop balloon making sure all remnants are removed.
Vanilla Sauce
2 Emu egg yolks
½ cup sugar
1 teaspoon cornstarch
1 pinch salt
2 cups cream (scalded)
1 teaspoon vanilla extract
Preparation:
Beat the egg yolks, sugar, cornstarch and salt until thick and lemon-colored. Slowly add the cream and cook in the top of a double boiler over hot water until thick. Beat well and blend in the vanilla. Chill well before serving.
Assembly:
Chill the mousse in the individual chocolate eggshell moulds. Use a small ice cream scoop or melon baller to create a round sphere of the saffron treble cream. Place the ball of the treble cream at the larger end of the mousse filled egg to simulate an egg yolk. Nap the base of the egg shape with the vanilla sauce and paint with some raspberry puree. Garnish with mint leaves.
