BLACK BEAN BLUE CRABS WITH LOTUS CRAB AND AVOCADO PARFAIT
Provided by Ming Tsai
Time 15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a hot wok fill 1/3 with oil and bring to a high temperature. In a large bowl, season the crabs, crab shells and lotus and toss well with the cornstarch. Blanch the crab/lotus in the hot oil for only 45 to 60 seconds and set aside on paper towels. Dump out the oil leaving 2 tablespoons and stir-fry on high heat the beans, garlic, ginger, jalapenos and scallions for 1 minute. Season mixture and add back the crab/lotus and deglaze with wines. Reduce by 50 percent and add soy. Check for seasoning.
- Plating: Fill the shells with hot rice. On large dinner plates, place shell in the middle and surround with 3 crab halves and lotus. Spoon on sauce.
- In a small bowl, whisk together the juice, zest, Dijon and honey. Drizzle in the oil and season. In another bowl, lightly toss together the crab, avocado, chopped chives and add half of the vinaigrette. Check for flavor. Lightly rub extra virgin olive oil on the inside of the molds and fill with the crab mixture. Keep in refrigerator. Season the tomatoes.
- Plating: On small plates, place 1 slice of seasoned tomato and top with parfait. Drizzle remaining vinaigrette and garnish with chive batons.
SMOKED SALMON AND PEEKYTOE CRAB PARFAIT
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 39
Steps:
- For the smoked salmon: Remove the blood line from the center of the salmon; cut salmon into small cubes. Harvest only the egg whites from the hard-boiled eggs and chop egg whites. Gently mix all the ingredients together in a mixing bowl; reserve in the refrigerator. For the mixed greens: Mix together and reserve. For the crabmeat: Mix all the ingredients together; reserve in the refrigerator. For the avocado mousse: Remove pit, peel and seed the avocados, then coarsely chop. Emulsify all the ingredients together in a blender. Adjust seasoning without over mixing, and reserve in the refrigerator. For the creme fraiche: Mix all the ingredients together; reserve in the refrigerator. For the white balsamic dressing: Place vinegar, shallots, mustard and honey in blender; puree, then slowly add oil until emulsified. Season with salt and pepper. For the phyllo and brioche disks: Preheat the oven to 300 degrees F (150 degrees C). Cut one of the phyllo sheets with a round cookie cutter to make 6 disks 3 to 31/2 inches in diameter. Brush the phyllo with clarified butter. Place on a baking sheet with a SILPAT® nonstick baking mat, and bake about 15 to 20 minutes or until golden brown. Repeat the same procedure with the other phyllo sheet and with the brioche. To plate each serving: Using a round mold 3 to 31/2 inches in diameter, and starting with the brioche on the bottom, layer the salmon, the avocado mousse and the crabmeat. Garnish with the salmon roe and caviar. Place a quenelle (dollop) of creme fraiche on top of the salmon roe. Place the mold in the center of the plate and gently remove the mold, leaving the parfait in the center of the plate. Drizzle the white balsamic dressing in a half-moon shape around the parfait. Scatter the mixed greens on the plate and on the top of the parfait. Roll the edge of the phyllo disk in paprika and place vertically on top of the creme fraiche quenelle (dollop).
CRANBERRY PARFAITS
I found a recipe for lime parfaits online. This recipe has gotten me a lot of praise. I was racking my brain for a Thanksgiving dessert and tried several different ways to create a variation of the lime parfait. I tried pomegranate and cranberry juice first, both 100%. They were too wet. So, I had a light in my head go off and thought I should try cranberry sauce instead. It worked so well! I even added it to the real whipped cream I whipped up and it was delicious.
Provided by susieqsb
Categories Desserts Specialty Dessert Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Melt the butter in a skillet over medium heat. Stir in the sugar and cook until bubbling, about 1 minute. Add the graham cracker crumbs; stir until the color deepens, about 3 minutes. Turn out onto a plate to cool.
- Combine the condensed milk and cranberry sauce in a mixing bowl, blend together with a hand mixer until the mixture thickens. Place the whipping cream in a separate bowl and beat with an electric mixer until firm peaks form; fold into the cranberry mixture.
- Layer 1/4 cup of the cranberry mixture into each of six (8 ounce) wine goblets or glasses; top each with 1 tablespoon of the crumbs. Repeat layering. Refrigerate at least 1 hour, up to 4 hours.
Nutrition Facts : Calories 580.5 calories, Carbohydrate 75.5 g, Cholesterol 81.3 mg, Fat 24.7 g, Fiber 0.4 g, Protein 8.4 g, SaturatedFat 15.2 g, Sodium 158.5 mg, Sugar 71 g
CRANBERRY PARFAITS
Cranberry sauce and raspberry gelatin give this fluffy pink parfait a sweet-tart flavor. Pretty enough for holiday company, the dessert is light and refreshing. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, bring the cranberry sauce, cranberry juice and orange zest to a boil; cook and stir until cranberry sauce is melted. Stir in gelatin until dissolved. Refrigerate until mixture is the consistency of egg whites, stirring occasionally., Place a bowl, with mixer beaters in freezer. Chill until very cold. Add milk and vanilla to bowl; beat until soft peaks form. Fold into gelatin mixture. Spoon into parfait glasses. Chill 1-2 hours or until set. Garnish if desired.
Nutrition Facts : Calories 174 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 86mg sodium, Carbohydrate 37g carbohydrate, Fiber 1g fiber), Protein 5g protein.
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