SEARED SCALLOPS WITH ROASTED-GARLIC SABAYON
Categories Garlic Shellfish Roast Sauté Scallop Winter Double Boiler Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic heads on large sheet of foil. Drizzle 1 teaspoon oil over garlic and wrap loosely but completely in foil; place packet directly on oven rack and roast until very soft, about 45 minutes. Cool. Squeeze garlic from skins into bowl. Using fork, mash roasted garlic until smooth.
- Heat 3 teaspoons oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. For sea scallops: Sear half at a time until brown and just opaque in center, about 1 minute per side. For bay scallops: Sauté half at a time until opaque, stirring frequently, about 1 1/2 minutes per batch. Transfer to plate. Tent with foil to keep warm.
- Meanwhile, bring clam juice and vermouth to boil in small saucepan; remove from heat. Stir in lemon juice. Whisk egg yolks and 2 tablespoons roasted garlic puree in large metal bowl to blend. Gradually whisk in clam juice mixture. Place bowl over saucepan of simmering water (do not allow bowl to touch water) and whisk until sabayon is thick and creamy and thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Whisk in parsley, tarragon, and chives. Season sabayon with salt and pepper.
- Divide arugula among 4 warm plates; place scallops atop arugula. Spoon sabayon over scallops and serve.
ROASTED CHESTNUTS
These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack.
Provided by Angel
Categories Appetizers and Snacks Nuts and Seeds
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
- Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
- Allow to cool and peel off the shell.
- Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 33.6 g, Cholesterol 20.3 mg, Fat 8.6 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 56 mg, Sugar 8 g
SABAYON
Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Number Of Ingredients 6
Steps:
- Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
- In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
- Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
- In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.
SABAYON
Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.
Provided by azelias kitchen
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
- Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g
CHAMPAGNE SABAYON
Steps:
- Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
- Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.
SABAYON WITH ROASTED CHESTNUTS
Elegant and simple sabayon -- sweet custard cooked with wine -- cradles roasted chestnuts; Chocolate Straws make a perfect garnish.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
- In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add the Muscat; whisk to combine.
- Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
- In a large chilled bowl, whip cream until soft peaks form. Add the lemon juice, and fold the whipped cream into the chilled sabayon. Divide among 12 serving dishes; top each with 2 roasted chestnuts and 1 chocolate straw; sprinkle with cocoa. Serve.
AUTUMN CHESTNUT SALAD
Ready-cooked chestnuts add an interesting bite to this seasonal salad
Provided by Mary Cadogan
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Toss the bread with the olive oil in a small roasting tin. Season with salt and pepper, spread out over a single layer, then bake for 12-15 mins until the bread is browned and crisp. Tip onto a plate lined with kitchen paper, then leave to cool.
- For the dressing, mix the onion with the vinegar in a small bowl, then leave for 10 mins. Combine the mustard and oil, season with salt and pepper, then whisk until slightly thickened. Stir into the onions, then set aside.
- Tip the lettuce into a large bowl. Add the chestnuts to the bowl with the beetroot. Heat a non-stick pan, add the ham, then fry quickly on each side until crisp. Just before serving, thinly slice the apple, then add to the bowl with the croutons. Add the dressing, then toss everything together until glistening. Pile onto 4 or 6 plates and set 2 pieces of ham on top of each.
Nutrition Facts : Calories 396 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 13 grams sugar, Protein 9 grams protein, Sodium 1.45 milligram of sodium
ROAST CHESTNUTS
Make a batch of roast chestnuts for a festive Christmas treat to share with guests. Try our easy method and make the most of these seasonal bites
Provided by Lulu Grimes
Time 40m
Yield Makes 16
Number Of Ingredients 1
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put each chestnut flat-side down on a chopping board. Hold the chestnut carefully and, using a sharp knife, cut a long slit or a cross in the top. Make sure you cut through the shell but not the nut inside. The shell is tough and flexible like a skin rather than rock hard like other nut shells, so a small kitchen knife works well.
- Tip the nuts onto a baking sheet or into a roasting tin and arrange them cut-side up. Roast for 30 mins. The cuts should open up and the shell will start to peel back.
- Leave the nuts in the tin to cool down to warm - they will be very hot inside. Put a board on top of the tin while they cool to trap the steam and make them easier to peel. Serve as they are for people to peel, or peel them yourself to use in a recipe.
- If you peel them, you may want to remove the inner, slightly fluffy, membrane as well. If the membrane is difficult to get off (it shouldn't be if you steam them as they cool), you can soak the nuts in boiling water for a minute to loosen. Drain and peel.
Nutrition Facts : Calories 34 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.01 milligram of sodium
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