Winning combination for New Year's celebration
In this holiday season, the culinary team of Pacific Islands Club has come up with a winning combination for the New Year’s Celebration. The holiday season only occurs once a year so you are more than welcome to indulge and try this recipes.
Holiday Menu
Grilled Asparagus and Local Vegetable Salad
(with Honey Balsamic Vinaigrette)
Make 2 portions
10 pc green asparagus
2 pc green asparagus
2 pc medium size eggplants
2 pc green bell pepper
Mix green lettuce
For Dressing
1/4 cup Balsamic Vinegar
1/4 tablespoon dijon mustard
3/4 cup extra virgin olive oil
salt and pepper to taste
1/2 cup tomato congresses
1/4 cup chopped sweet basil
basil spring for garnish
Procedure: Grill all the vegetables and set aside.
In a large bowl, add the balsamic vinegar dijon mustard. Mix slowly whisks in olive and salt pepper. Add basil and tomatoes.
Place vegetable in the serving plate top with asparagus and drizzle with vinaigrette and serve in room temperature.
Chocolate Decadence
24 Oz Dark Conuverture
28 O Coco Block
20 Oz Water
24 Oz sugar
36 oz butter
24 each eggs
48 Oz cream
Procedure: Chop the chocolate fine. Bring water and 24 Oz sugar to a boil. Remove from heat and stir in chocolate until completely melted. Stir butter in to chocolate mixture, whip egg with 12 oz sugar to ribbon stage fold egg mixture in to chocolate. Pour mix to cake pan and bake in water bath at 350 F for 40 minutes. Chilled at least 24 hours. Warm the bottom of the pan slightly before unmolding. Decorate cake with whipped cream and shaved chocolate.
Wine suggestion: Sauvignon Blak
Roasted Corn and Potato Chowder (Soup)
Make two portions
50 Ml Vegetable oil
1 Cup chopped onion, 1/2 cup diced carrots
1/4 cup diced celery
1 pc bay leafs
2 pc garlic cloves chopped
1/3 cup diced potato
1 cup milk
1/2 cup corn kernels
salt and pepper to taste
Put the oil in the cooking pot. Add the bay leafs and garlic. And then put the onion. Let it cook for three to five minutes. Add the remaining vegetables and steer for two to three minutes. Add the potato and milk. Let it boil until all the potato are well cooked and start mashing it (it will help make the soup thick). Add the seasoning to your liking.
Brandied Cornish Hens
Make two portions
11 Cornish game hens, rinsed and patted dry
1/2 cup apricot preserves
1 T Dijon mustard
! T olive oil
2T brandy
1/4 c. chopped green onion
1 tsp soy sauce
2 tsp. grated orange zest
3T fresh orange juice
1T maple syrup
1/2 tsp grated ginger
Preheat oven to 375. Lightly salt inside of each hen cavity. Place hens in a shallow roasting pan and bake 15 minutes.
Meanwhile, puree remaining ingredients in blender and brush generously on hens. Return hens to oven and bake 40 minutes more, basting frequently.
Suggested Starch: Wild Rice.
