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FOX & OBEL’S VEGETABLE SPRING ROLLS
FOX & OBEL’S MICHELLE GARCIA HANDMADE HIBISCUS MARSHMALLOWS
FOODSTUFFS’ COLD CARROT AND ORANGE SOUP
LE BERNARDIN’S SAUTEED SHRIMP OVER FENNEL AND ENDIVE WITH ORANGE-GARLIC SAUCE
FOX & OBEL’S TURKEY MEATLOAF WITH APRICOT GINGER GLAZE
TROTTER’S GOLDEN BEETS WITH HONEY AND FRESH MINT
FOX & OBEL’S THAI CUCUMBER SALAD
TROTTER’S HARICOTS VERTS WITH BLEEDING HEART RADISH
TROTTER’S ISRAELI COUSCOUS WITH FIGS AND PISTACHIO
FOODSTUFFS’ BLUEBERRY-SOUR CREAM PIE
HOMEMADE LEMONADE
VANILLA-RUM COCKTAILS
WHITE AND RED WINE IN CARAFES
RECIPES
LE BERNARDIN’S SAUTEED SHRIMP OVER FENNEL AND ENDIVE WITH ORANGE-GARLIC SAUCE
10 servings
2 cups shrimp stock (recipe follows)
Salt to taste, fine sea salt preferred
2 cups fresh orange juice
2 large cloves garlic, peeled and thinly sliced
2 small fennel bulbs
1/4 cup plus 2 tablespoons corn oil
Freshly ground white pepper to taste
1 whole star anise
1 1/2 teaspoons fennel seeds
6 pieces (1-by-3 inches) orange peel
2 large endives
30 uncooked large shrimp, peeled and deveined
1. Place the shrimp stock in a small saucepan and bring to a boil. Simmer rapidly until the stock is reduced to 1 cup. Taste and season with salt, if needed.
2. Place the orange juice and garlic in a small saucepan and bring to a boil. Lower the heat slightly and simmer rapidly until the liquid is reduced to 2/3 cup.
3. Reserve the green fennel tops. Discard the outer layer of fennel and separate the remaining layers. Cut the fennel lengthwise into 1/2-inch-wide strips. Place in a large saucepan with 1/4 cup of corn oil. Season with salt and pepper. Add the star anise and fennel seeds. Place over medium heat and simmer gently, turning occasionally, until tender, about 7 minutes.
4. Meanwhile, cut orange peel into fine julienne. Blanch the peel in boiling water until tender, about 3 minutes. Drain.
5. Trim away the soft yellow parts of each endive leaf and cut the crisp white sections lengthwise into 1/2-inch-wide strips. Set aside. Chop the fennel tops.
6. Season the endive with salt and pepper. Add it to the pan with the fennel and place over medium heat. Cook until the endive has softened slightly, 2 to 3 minutes. Remove the star anise. Rewarm the shrimp stock and orange juice.
7. Place 1 tablespoon of corn oil in each of two 12-inch non-stick skillets and place over high heat. Season the shrimp with salt and pepper. Divide the shrimp between the skillets. Cook until firm and colored, turning once.
8. For serving, make two platters and serve hot or at room temperature. Using a slotted spoon, lift half the fennel mixture onto each platter. Spoon the orange juice in a circle around the fennel mixture, then spoon the shrimp stock over the orange juice. Scatter orange peel over the center of each platter. Arrange the shrimp in a circle over the fennel mixture. Scatter the fennel tops over everything.
SHRIMP STOCK
2 tablespoons corn oil
1 pound uncooked shrimp in their shells
1/4 cup diced celery
1/3 cup diced, peeled carrot
1/3 cup diced fennel bulb
1/3 cup diced, peeled onion
1/2 cup diced leek
2 tablespoons tomato paste
1. Heat the oil in a medium pot until just smoking. Add the shrimps and sear until the shells are bright orange on both sides. Add the vegetables and tomato paste, turn the heat to medium low and cook and stir until vegetables soften, about 5 minutes.
2. Add 4 cups water, stir and bring to a medium boil. Cook for 15 minutes, skimming off foam as it rises. Remove from the heat and let stand for 10 minutes. Strain through a fine mesh sieve and set aside or refrigerate stock. If necessary, return to heat to reduce stock to 2 cups.
–Adapted from “Le Bernardin Cookbook”
VANILLA-RUM COCKTAILS
Makes 10
3 tablespoons sugar
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons Angostura bitters
2 1/2 cups golden rum
1 1/4 cups fresh orange juice
10 maraschino cherries, chopped, plus 2 whole for garnish
Ice cubes
5 slices orange, cut in half, for garnish
Sparkling water, if desired
1. In a large shaker or the bowl of a blender combine sugar, vanilla, bitters, rum, orange juice. Shake or blend until sugar has dissolved, add rum and chopped cherries and blend again. Refrigerate until ready to serve.
2. Pour half of rum mixture into shaker or blender. Add 8 ice cubes and shake or blend until drink is chilled and ice has melted. Make a second batch with remaining mixture and 4 large ice cubes per cup of rum mixture.
3. Pour into margarita or low-ball glasses. Add additional ice and sparkling water as desired. Garnish each glass with a cherry and half-slice of orange.
