Volume 7, Issue 151 - December 27, 2004

Hello Recipe Club,

I live in a resort town. Finding a reservation for a romantic evening on New Year's Eve is nearly impossible. And if you find a table, the restaurant wants it back in just over one hour for the next couple or reservation. The restaurants are filled to capacity and just too noisy for us to enjoy ourselves, so we usually try to have a nice meal and a bottle of wine at home on New Year's Eve. This week's recipes will focus on New Year's Eve celebrations at home. It may be a romantic meal for two, a buffet for your friends or a cocktail party.

Today's theme: Romantic Dinner for Two

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Oysters on the Half Shell with Orange Salsa

Ingredients:

1 orange, peeled, pith removed and diced
1/2 tomato, seeded and diced
1 tablespoon minced red onion
1/2 teaspoon grated orange zest
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger root
1/4 jalapeño chile pepper, minced fine
pinch of salt
1 teaspoon fresh cilantro, minced
12 oysters in the shell
rock salt

Preparation:

Prepare the salsa by combining the first nine ingredients in a bowl. Chill. This can be done ahead of time.

To open the oysters, hold each one in a heavy dish towel with the rounded side of the shell down. Carefully work the tip of an oyster knife into the hinge near the narrow end of the shell, twist the knife to pop open the shell. Slide the knife along the inside of the surface of the upper shell to cut through the muscle, then pull the top shell up and off. 

Discard the shell. Loosen the oyster from the bottom shell by sliding the knife blade under the oyster, releasing it from the shell. Carefully remove any bits of shell debris or sand, while trying not to lose the precious liquid.

Spread a generous layer of rock salt on a serving plate large enough to hold all twelve oysters. Place the oysters in their shells on the salted plate and serve with the salsa on the side. Spoon the salsa over the oysters to eat.

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Beef Wellington

Ingredients:

2 filet mignons, about 6 ounces each
sea salt and freshly cracked pepper
2 tablespoons butter
2 tablespoons peanut oil
1 small onion, chopped finely
1 garlic clove, minced
4 ounces button mushrooms, chopped finely
sea salt and freshly cracked pepper, to taste
1/2 sheet puff pastry dough, thawed
1 egg, beaten

Preparation:

Preheat oven to 375 degrees F.

Season the filets with salt and pepper.

Melt the butter with the oil in a large saucepan. Sauté the filets for about 2 minutes on each side and remove to a cool dish.

Add the onion and garlic for 2 to 3 minutes over medium high heat until soft. Add the mushrooms and sauté just until soft. Season with salt and pepper to taste. Remove mushroom mixture to a clean towel to absorb any of the oil.

Roll out your puff pastry thinly and slice to make 2 squares, making sure each square will completely cover each filet.

Place about 2 tablespoons of mushroom stuffing (the fancy name for this is duxelle) in the center of the dough and put a filet on top. Bring the sides of the pastry up all around the filet and seal with a bit of the eggwash.

Flip the filet over so that you have the seams on the bottom and place them on a lightly oiled baking sheet.

Brush with the beaten egg. Bake the Wellingtons for 15 to 22 minutes (15 minutes will be rare, 22 minutes will be well done) You can test with a meat thermometer, 125 degrees for rare and 155 for well done. Let the Wellingtons rest for 5 minutes before cutting.

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Spinach Salad with Warm Maple Dressing

Pure maple syrup, as opposed to artificially flavored and colored "pancake" syrup, is an extraordinary cooking ingredient. Here it adds body as well as rich flavor to the dressing, providing a perfect counterpoint to the smoked cheese.

Makes 2 servings, about 2 cups each

Ingredients:

1 tablespoon chopped pecans
5 ounces of fresh spinach, torn, or 6 cups baby spinach
1/2 cucumber, peeled, seeded and cut into 1/4-inch slices
1 teaspoon extra-virgin olive oil
1/2 shallot, finely chopped
2 tablespoons cider vinegar
1 tablespoon pure maple syrup
salt and freshly ground pepper to taste
1/8 cup shredded smoked cheese, such as Gouda or Cheddar

Preparation:

Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.

Toss spinach and cucumber in a salad bowl.

Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.

Immediately pour dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

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Double Dipped Chocolate Strawberries

Ingredients:

1/2 cup white chocolate pieces
1/2 cup milk chocolate pieces
8 whole fresh strawberries, rinsed, patted dry, stems left on

Preparation:

Place white chocolate pieces in a small microwave proof bowl. Melt slowly in 20 second increments until it is smooth when stirred with a fork.

Line a baking sheet with waxed paper. Holding onto the stem end, dip the strawberries one at a time in the white chocolate three-quarters of the way up to the stem. Place apart on wax paper and put into the refrigerator for about 20 minutes.

Meanwhile, slowly melt milk chocolate in the same fashion. Remove strawberries from the refrigerator and dip in the milk chocolate, leaving part of the white chocolate showing. Return to the refrigerator to chill. Serve chilled.