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RETRO ANNIVERSARY SUPPER ~ COLD DUCK / CAMEMBERT GOUGERE / COQUILLES ST. JACQUES with PEPPERS & CAPERS / POTS de CREME


~ LILY-OF-THE-VALLEY
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COLD DUCK
~ classic retro 1937 sparkling drink invented by Harold Borgman, owner of Detroit's classic Pontchartrain Wine Cellars in Detroit
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Combine one part of Californian red wine with two parts of New York sparkling wine.
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CAMEMBERT GOUGERE
~ classic rich appetizer to sample sipping Cold Duck
*
6 Tbsp. unsalted butter
1 tsp. crushed dried fine herbs
1/2 tsp. coarse salt
1/2 tsp. freshly ground pepper
1 cup flour
4 eggs
8 oz. Camembert cheese (rind removed and cubed)
1/2 cup tasted slivered onions
2 Tbsp. fresh parsley
  • Preheat oven to 400-degrees. Combine 1 cup water, butter, salt & pepper, and fine herbs. Bring to boil and add flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and cool 5 minutes.
  • Add eggs, one at a time, beating 1 minute after each. Stir in cheese, almonds, and parsley. Spread mixture in greased 9-inch pie plate. Place on baking sheet.
  • Bake 30-35 minutes until puffed. Serve with fresh sliced apples, pears, or simple crackers. ( 10 servings)

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COQUILLES ST. JACQUES with PEPPERS & CAPERS

*

2 lbs. (2 pints) bay scallops

pinch of coarse salt

freshly ground pepper to taste

2 Tbsp. extra-virgin olive oil

4 Tbsp. sweet butter, divided

1 cup finely chopped green pepper

1 cup finely chopped red pepper

2 cloves minced garlic

1/4 cup drained capers

1/2 cup fine fresh bread crumbs

1/4 cup dry white wine

  • Preheat broiler to high. Sprinkle scallops with salt & pepper. Heat oil in large skillet and add scallops. cook over high heat, stirring, about 2 minutes. Transfer scallops to baking dish. Set aside.
  • Melt 2 Tbsp. butter in skillet and add chopped pepper and garlic. Cook until wilted. Add capers, bread crumbs and wine. Heat through and spoon over scallops.
  • Dot with remaining butter and broil 4 minutes. (4 servings)

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POTS de CREME

~ A lovely ending to a perfect meal

*

1/2 lb. semi-sweet shaved chocolate

1 Tbsp. instant coffee or espresso

5 Tbsp. cold water

5 organic egg whites

5 organic egg yolks

1 tbsp. sugar

1 stick unsalted butter

2-3 Tbsp. Kahlua

fresh whipped cream flavored with vanilla

shaved chocolate

  • Melt chocolate, instant coffee and cold water in double boiler.
  • In large bowl, beat egg whites until soft peaks form. Set aside.
  • In another bowl, beat egg yolks in and sugar until light and lemony.
  • Add stick of soft butter to chocolate, stirring until melted. Add Kahlua.
  • Stir in egg yolks and fold in egg whites. Spoon into individual pots and chill.
  • Serve with a small dollop of fresh whipped cream, sprinkled with shaved chocolate and a demitasse spoon.

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