JANUARY: A TASTE OF BROADWAY

Frances and Tiffany kicked off the New Year with a VIP premiere of "A Taste of Broadway." It was a melting pot of international cuisine inspired by some of their favorite Broadway musicals set in a theatre ambiance. The evening began with cocktails and hors d'oeuvres in the "lobby" with WICKED and Mamma Mia playing in the background. The red curtains parted when it was "show time" and that's when the meal and music began. During intermission, Hanna Eyre, age 7, treated us to a broadway medley accapella style. A special thanks to our wonderful servers/assistants Jessica and Jared who were such a great help. We had so much fun doing this for our dear friends and hope that they had an evening to remember.

Our impeccable help: Jessica & Jared

















Some snaps in the "lobby" before the show...

Behind the red curtain...

PROLOGUE: The Cocktail

The Wizard's Green Elixar

(Musical: WICKED)

yield: approx. 12 servings

1 large can frozen limeade concentrate
Cucumbers, peeled and sliced thinly
2 liters ginger ale or lemon lime soda

Thaw limeade. Marinate cucumbers in limeade for a few hours.
Combine soda before serving. Chill and serve in glasses rimmed with sugar.

ACT I: The Appetizers

Pork Keftedes, Pesto Palmiers & Roasted Red Pepper Hummus 

(Musical: Mamma Mia / Cuisine: Greek)

Pork Keftedes (Greek Meatballs)

courtesy of Food Network.com
yield: approx. 30 meatballs

3/4 pounds ground pork
1 cup red onion, minced or grated
1 large tomato, grated
2 Tbsp. mint
Salt and freshly ground pepper
3/4 cup milk
1/4 - 1/2 cups plain bread crumbs, as needed
1 1/2 cups all-purpose flour for dredging
Olive oil for frying

Combine the ground pork and onion in a mixing bowl. Add the tomato, mint, salt & pepper, and knead well for 3 minutes to combine. Pour the milk and continue kneading until the liquid is completely absorbed. If the mixture is too loose to form meatballs, add a few tablespoons of plain fine bread crumbs. Cover and refrigerate mixture for at least 1 hour or up to 6 hours, so that the flavors meld.

To form, season flour w/salt and pepper. Take a tablespoonful of meat at a time and form a small ball. Roll in flour and shake off excess. To fry, heat about 1 inch of olive oil in skillet over medium heat. Place as many meatballs to fit in pan w/out crowding. Fry them turning them once or twice so that all sides are browned. Remove, drain on paper towels and serve either hot or room temp.

Pesto Palmiers

Courtesy of Finger Food (Kay Scott)

1 cup fresh basil leaves
1 clove garlic, crushed
1/4 cup grated parmesan cheese
1 Tbsp. pine nuts, toasted
2 Tbsp. olive oil
4 sheets frozen puff pastry, thawed

Preheat oven to 425. Roughly chop the basil in a food processor w/the garlic, parmesan cheese, and pine nuts. While processing gradually add the olive oil and process until smooth.

Spread each pastry sheet w/a quarter of mixture. Roll up one side until reach middle, then repeat on the other side. Place on baking sheet. Freeze for 30 minutes.

Slice each roll into 1/2 inch slices. Curl each slice into a semi circle and place on a lightly greased baking sheet. Allow room to expand during cooking. Bake for 15-20 minutes until golden brown.

Roasted Red Pepper Hummus

courtesy of Allrecipes.com

15 oz can garbanzo beans, drained
4 oz jar roasted red peppers
3 Tbsp. lemon juice
1 1/2 Tbsp. tahini
1 clove garlic, minced
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1/4 tsp. salt
1 Tbsp. chopped fresh parsley

In blender or food processor puree all ingredients except parsley until mixture is smooth and slightly fluffy. Transfer to serving bowl and refrigerate for at least 1 hour. (can be made up to 3 days ahead and refrigerated). Serve room temperature and sprinkle with chopped parsley.

ACT II: The Soup

Ava Peron's Tearless Gazpacho

(Musical: EVITA / Cuisine: South American)

courtesy of Sur La Table

yield: 8 cups

3 cups tomato juice

14 oz. can ground tomatoes (1 3/4 cups)

1 stalk celery

1/2 cup red bell pepper, cut in med. dice

1/2 cup green bell pepper, cut in med. dice

1 1/2 cup cucumbers, peeled, cut in large dice

1/4 cup italian parsley, chopped coarsely

1/2 of 1 yellow chili or serrano chili, chopped

1 tsp. salt

pinch of pepper

1/8 tsp. each of ground cumin and ground coriander

2 Tbsp. balsamic vinegar

3 Tbsp. fresh lemon juice

1 Tbsp. apple cider vinegar

1 Tbsp. olive oil

Avocado, chopped for garnish

1 recipe for Garlic Croutons

Combine tomato products in large enough container. In food processor, in 2 batches, add celery, peppers, cucumber and parsley. Process only until all ingredients are ground but not pureed. Combine all remaining ingredients, check for seasoning. Chill completely (overnight preferred). Serve with croutons in soup and garnish w/diced avocados.

Garlic Croutons

1 1/2 cups Sourdough or French bread, cut in 1/2 inch cubes

1 Tbsp butter

1 Tbsp olive oil

2 tsp. garlic, chopped

1 Tbsp. grated parmesan

1/2 tsp. freshly ground pepper

Preheat oven 350 degrees. Melt butter, oil and garlic in saucepan. In mixing bowl toss bread with butter mixture and remaining ingredients. Bake for 15 minutes, turning at 5 minute intervals.

Cook until crispy and brown. Cool completely and serve with soup.

ACT III: The Salad

Bali Hai Shrimp, Mango & Jicama Salad w/Pineapple Vinaigrette

Musical: South Pacific / Cuisine: Polynesian

courtesy of: epicurious.com

yield: 6 servings

3 Tbsp. fresh lime juice

2 Tbsp. frozen pinepple juice concentrate, thawed

1/4 cup extra virgin olive oil

6 cups water

1/4 cup fresh lemon juice

2 bay leaves

2 tsp. salt

1 tsp. whole black peppercorns

1 pound uncooked large shrimp, peeled, deveined, halved lengthwise

2 large mangoes, pitted, cut into 1/2 inch cubes (about 3 cups)

2 cups 1/2 inch cubes peeled jicama

1/2 cup chopped red onion

3 Tbsp. chopped fresh cilantro

6 large butter lettuce leaves

Whisk lime juice and pineapple concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste w/ salt and pepper.

Bring 6 cups water and next 4 ingredients to boil in large saucepan. Reduce heat to med; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. ( can be made 6 hours ahead. Cover; keep chilled)

Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce.

ACT IV: The Palate Cleanser

Dueling Sorbets - Blackberry Lime & Iced Pineapple

(Musical: Jekyll & Hyde / Cuisine: English)

Blackberry Lime Sorbet

courtesy of AnnieEats.com

3/4 cups sugar

3/4 cups water

4 cups fresh or frozen blackberries

1.5 oz. fresh lime juice (used less than the recipe called for)

In a small saucepan, bring sugar and water to boil, stirring until sugar is dissolved. Set aside and cool.

Puree the blackberries in blender or food processor w/sugar syrup. Press mixture through a mesh sieve to remove all the seeds, then stir the lime juice into the puree. Chill mixture thoroughly and put in ice cream maker according to manufacturer's instructions. Scrape after a few hours and freeze again. Serve garnished with mint leaves.

Iced Pineapple Sorbet

1 cup sugar

1 cup water

4 cups fresh or frozen pineapple

zest of 1/2 lemon

little less than 1/4 cup fresh lemon juice

In a small saucepan, bring sugar, lemon zest and water to boil, stirring until sugar is dissolved. Set aside and cool.

Puree pineapple in blender or food processor w/sugar syrup. Add lemon juice to taste. Chill mixture then put in ice cream maker according to manufacturer's instructions. Scrape after a few hours and freeze again. Serve garnished with mint leaves.

ACT V: The Main Course

Opera House Chateau Brione with Cabernet Reduction Sauce

Sides: Goat Cheese Potatoes Au Gratin & Prosciutto wrapped Asparagus

Musical: The Phantom of the Opera / Cuisine: French

Chateau Brione
courtesy of Sur La Table
yield: 6 servings

1 whole beef filet mignon tenderloin roast, trimmed and tied

1 Tbsp. balsamic vinegar

1 clove garlic, crushed

2 sprigs rosemary, bruised

1/4 cup olive oil

1 tsp. coarsely cracked black peppercorns

1/4 cup chopped chive batons

kosher salt, to taste

Pierce tenderloin w/fork all around and coat tenderloin w/a marinade combining the balsamic vinegar, garlic, rosemary, olive oil, and peppercorns. Refrigerate 3-4 hours or overnight. Remove from refrigeration about an hour before cooking and wipe excess marinade off the steaks.

Heat oven to 350 degrees. Sear tenderloin on all sides (about 3-4 minutes per side). Cover and place meat thermometer into the thickest part of the meat. Roast until internal temp is 145 degrees. Remove and set aside for 15 minutes. After resting, pour any juices from the filet mignon steaks over the meat before serving, slice the meat into 1/4 inch slices against the grain. Drizzle cabernet reduction sauce over steaks and sprinkle chives on top.

Serve immediately.

Cabernet Reduction Sauce

1 cup onion, chopped into 1 inch pieces

1/2 cup carrot, chopped into 1 inch pieces

1/2 cup celery, chopped into 1 inch pieces

1/4 cup olive oil

6 cloves garlic, crushed

2 bay leaves

2 Tbsp. tomato paste

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

2 cups red wine, preferably Cabernet

1 1/2 quarts veal stock or roasted chicken stock

Salt and black pepper to taste

In heavy pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the balsamic vinegar, red wine vinegar, and wine, bring to a boil, and simmer until reduced by 2/3. Add the stock, bring to a boil and simmer, skimming occasionally, until reduce by 2/3. Strain through a fine mesh strainer. Cool and refrigerate if not using immediately. Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season w/salt and pepper and keep warm until serving.

Side Dish: Goat Cheese Potatoes Au Gratin

courtesy of Martha Stewart

Butter, for baking dish

1 1/2 cups heavy cream

5 oz. soft goat cheese, crumbled

1 clove garlic, minced

coarse ground pepper and salt

1 1/2 lbs yukon gold potatoes

Preheat oven to 375 degrees. Butter an 8 inch square (2 qt.) baking dish; set aside. In a large sauce pan, combine cream, goat cheese, and garlic; season w/ salt and pepper.

Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp and tender, 12-15 minutes.

Transfer mixture to prepared baking dish; using spatula press potatoes into cream to cover. Place dish on a rimmed baking sheet. Bake until golden and potatoes are tender, 20-25 minutes.

Side Dish: Asparagus wrapped in Proscuittio (recipe to come)

FINALE: The Dessert

Vive La France Napoleon

Musical: Les Miserables / Cuisine: French

courtesy of Epicurious.com

yield: 12 servings

24 9x14 -inch sheets phyllo pastry (about 3/4 pound)
6 Tbsp. unsalted butter, melted
16 tsp. plus 1/2 cup sugar
1 pound mascarpone cheese, whisked to loosen
1 cup chilled heavy whipping cream
2 tsp. vanilla extract
3 1-pint baskets fresh strawberries, hulled, thinly sliced
4 1/2 pint baskets fresh blueberries
mint for garnish

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Place 1 phyllo sheet on work surface (cover remaining phyllo w/plastic wrap, then damp kitchen towel). Brush phyllo sheet w/some melted butter and sprinkle w/1/2 tsp. sugar. Top w/second phyllo sheet and brush w/some melted butter and sprinkle w/1/2 tsp. sugar. Repeat w/ 2 more phyllo sheets. Cut phyllo stack in half lengthwise; cut crosswise into thirds, creating six 4 1/4 inch squares. Transfer squares to 1 prepared baking sheet, spacing evenly apart. Repeat with 4 more phyllo sheets to create 6 more squares; transfer to second baking sheet, spacing evenly apart. bake phyllo until light golden brown about 7 minutes. Using spatula, transfer phyllo stacks to rack and cool completely. Repeat with remaining phyllo sheets, butter, and sugar to make 36 squares total. (these can be made up to 2 days ahead. store between layers of wax paper in airtight container at room temp).

Beat Mascarpone, cream, vanilla extract, and remaining 1/2 cup sugar in large mixing bowl until stiff peaks form. (can be made 1 day ahead. cover and refrigerate)

Set aside 1/4 of strawberries and blueberries for garnish. Place 12 phyllo squares on work surface. Spread each with 1 Tbsp. mascarpone filling. Cover with sliced strawberries. Spread 1 Tbsp filling over strawberries. Place another 12 phyllo squares atop filling with corners slightly askew to bottom square. Spread each square with 1 Tbsp filling. Cover with blueberries. Spread 1 more Tbsp. filling over blueberries. Top with finaly 12 phyllo squares with corners slightly askew to middle square.

Spoon dollop of filling atop each napoleon. Garnish w/reserved strawberries and blueberries. Dust with powdered sugar and mint leave. Drizzle with chocolate sauce if desired.