Memorial Day Menu
April 26, 2000
This menu is easily prepared so don’t
let it intimidate you. Most can be done in advance, you know timing is
crucial and I will give you tips on that. The crème caramel may be made
up to 2 days in advance. I recommend this. The soup may be made the morning
of the party and refrigerated once it has cooled. You then should set
the table with your finest china and crystal. The veal must be pounded
very thinly with a meat mallet. If you don’t have one then you can improvise
with a heavy skillet, just whack it good. Put plastic wrap on your counter,
then the veal, then cover it with more plastic wrap and pound away. The
breadcrumbs can be made a day ahead. You can also coat the veal early
in the morning and refrigerate it covered. The risotto must be made right
before the dinner. You can make it while the soup is heating. It should
take about 30 minutes to cook. Just keep it warm. I like to add the Parmesan
cheese at the last minute so it won’t get sticky, trust me. Invite your
friends to keep you company in the kitchen, they’ll do it. Enjoy!
Flaming Gin and Tomato Soup
Lemon Proscuitto Risotto
Flaming Gin and Tomato Soup:
Unfortunately, this soup must be flamed
in 4 batches, but that’s okay because it is easy, cheap, and really great.
Per 2 servings:
1 tablespoon butter
1 scant teaspoon minced garlic
1 teaspoon minced onion
1 teaspoon minced green pepper
1 heaping tablespoon cooked, chopped bacon
1/4 cup gin
1 1/2 cups tomato juice
Sour cream, for garnish
Over medium high heat, heat the butter
in a small saucepan until the foam subsides, add garlic, onion, green
pepper, and bacon and cook about 2 minutes. Be careful not to let this
burn. Add the gin and flame with a long match. Gin is extremely flammable
so be really careful. This is the reason you can only make 2 servings
at a time. When flames subside add tomato juice. Then start over 3 more
times. Garnish the soup with a dollop of sour cream.
2 medium cloves garlic, crushed
2 tablespoons balsamic vinegar
6 tablespoons olive oil
Salt and pepper
1/2 small red onion, sliced paper thin
2 medium tomatoes, cut into ½ inch dice
2 cups packed, trimmed watercress
1 medium Belgian endive, sliced
1 cup mixed field greens, rinsed
4 oz Parmesan cheese
3 cups dried breadcrumbs
Ground white pepper
1/2 cup vegetable oil
1/2 cup olive oil
2 lb. Veal scallops, pounded paper-thin
At least 30 minutes in advance make the
salad dressing: mix garlic, vinegar, and oil with a pinch of salt and
pepper. Add onion and tomatoes and let mixture stand at room temperature
until serving time. Before serving remove the garlic cloves.
In a large mixing bowl toss the greens.
Cover with a damp towel and refrigerate.
Grate the Parmesan cheese in a food processor
fitted with the steel blade. Add breadcrumbs, 1/4 teaspoon nutmeg, and
1 tablespoon of white pepper. Process until mixed. Transfer to a flat
dish and set aside.
At serving time, beat the eggs lightly
in small bowl; set aside. Mix and set the oils aside. Dip each veal scallop
into the egg, then press each side into the breadcrumb mixture, turning
the scallops over and over until they are coated and no spots of egg show
Heat 3 tablespoons of the mixed oils in
a large skillet on medium high. Sauté the scallops until cooked on each
side. Transfer them to a paper-lined baking sheet and blot them dry. Keep
them warm in a 250-degree oven while you finish cooking the rest veal.
Repeat the process adding more oil as necessary.
Quickly toss the salad with the dressing.
Top each portion of veal with a heaping cup of the salad and serve.
Lemon Proscuitto Risotto:
6 cups chicken broth (use Knorr cubes,
4 tablespoons plus 4 tablespoons unsalted
1 medium onion, chopped
2 cups raw Arborio rice
2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
8 oz Proscuitto, chopped
Juice and grated zest of one lemon
Salt and freshly ground pepper
Bring chicken broth to a slow boil in
a medium sized saucepan. Set aside. Melt 4 tablespoons of butter in a
large saucepan over medium heat. Add onion and sauté until translucent.
Add rice and stir to coat for 3 minutes. Add ½ cup hot broth. Stir while
cooking until rice absorbs the liquid. When the rice dries out add another
½ cup broth. Continue to stir and continue adding broth until all is used.
Never drown the rice. Risotto is done when the rice is tender. Stir in
Parmesan, 4 tablespoons butter, lemon juice and zest, proscuitto and parsley.
Season with salt and pepper. Cover and let stand a few minutes before
2 cups sugar
2 1/2 cups heavy cream
2 1/2 cups milk
1 teaspoon vanilla extract
6 egg yolks
Line the molds with caramel: you may use
10 single serving metal molds or one large 2-quart mold. Dissolve 1 cup
of the sugar with 4 tablespoons of water. Swirl them around and place
on medium heat to completely dissolve the sugar. When the caramel turns
deep brown, the color of shoes, so not too deep, then pour it into the
molds, one at a time. Using hotpads, swirl the caramel around the bottom
and partially up the sides. Let them sit on the counter.
Preheat oven to 325 degrees. Simmer the
cream and milk with the vanilla for 5 minutes. Beat the remaining 1-cup
sugar into the eggs and egg yolks and continue beating until the mixture
is light and fluffy. Gradually add the hot milk and cream, beating continually.
Strain the mixture into the prepared molds. Put the molds into a large
deep baking pan and pour boiling water into the pan to come halfway up
the molds. Bake for about 45 minutes, or until the custard is firm. Sometimes
this takes a longer time than 45 minutes so don’t freak, use your judgment.
Cool and refrigerate. To unmold, run a knife around the edge of the custard.
Put a serving dish over it and invert. Serve.