The Menu
Lemon Roasted Halibut with Quinoa, Brown Butter and Spring Vegetables
Almond Milk Panna Cotta with Strawberry Preserves and Almond Praline
recipe for:
Strawberry Rhubarb Sorbet
The Recipes
Lemon Roasted Halibut with Quinoa, Brown Butter and Spring Vegetables
created by: Chef Anthony Rose of The Drake in Toronto
servings 6
http://www.almondboard.com
2 cups yellow quinoa
1 bunch asparagus, cut into 6 pieces on the bias
4 cups sugar snap peas, cut into 4 pieces on the bias
2 cups shelled green sweet peas
1/2 lemon, zest and juice
1/4 bunch chives, finely chopped
1/4 bunch tarragon, finely chopped
3 oz. extra virgin olive oil
6 (5) oz halibut filets
2 sprigs fresh dill
2 lemons, thinly sliced
1/4 lb unsalted butter
1/4 cup white wine
1 cup toasted chopped almonds
Salt and pepper, as needed
Preheat oven to 375°F.
Rinse quinoa thoroughly and place into a rice cooker with 3 cups of water; Cook until done.
Meanwhile, bring a large pot of salted water to a boil and prepare a large bowl with ice water nearby. Blanch asparagus, snap peas and sweet peas by placing them into the boiling water for about 1 minute. Strain and remove to ice water for another minute to stop the cooking. Drain well and set aside.
Remove quinoa from rice cooker, place into a large bowl and mix together with lemon zest, chives, tarragon and olive oil. Season to taste with salt & pepper
Season fish with salt and pepper and place onto a parchment-lined sheet tray. Place a sprig of dill onto each piece of fish; layer each with 3-4 lemon slices and top with 1 tsp. butter. Splash with white wine and cook uncovered approximately 7 minutes.
While the fish is cooking, brown the remaining butter in a pan over medium high heat. Add the remaining lemon juice and blanched vegetables and toss quickly. Season to taste and add toasted almonds to vegetables.
To serve, arrange quinoa and fish on a plate and spoon vegetables around and over the fish.
Per serving:
Calories 893 - Fat 51 g - (Sat Fat 13 g; Mono Fat 25 g; Poly Fat 9 g) - Fiber 14 g - Cholesterol 86 mg - Sodium 177 mg - Calcium 256 mg - Magnesium 357 g - Protein 51 g - Potassium 1692 mg - Carb 60 g Vitamin E 13 mg.
Almond Milk Panna Cotta with Strawberry Preserves and Almond Praline
created by: Pastry Chef Jenny McCoy, formerly of Craft in New York City
8 to 10 servings
http://www.almondboard.com
1/4 cup (1 1/2 ounces) almonds, finely chopped
2 tablespoons almond paste, finely chopped
3 1/2 cups unsweetened almond milk
1/4 teaspoon almond extract
2/3 cups granulated sugar
Pinch fine sea salt
1 1/3 cup heavy cream
2 envelopes powdered gelatin
Preheat oven to 350ºF. Set 8 to 10 four-ounce ramekins on a baking sheet.
Spread almonds on a baking sheet and toast until deep golden and fragrant, about 6 to 8 minutes.
In a medium saucepan, bring toasted almonds, almond paste, almond milk, almond extract, sugar, and salt to a boil. Turn off heat and let steep at room temperature for 15 mins; return to a rolling boil.
Pour heavy cream into a mixing bowl and sprinkle gelatin over the surface of the cream. Let stand for about 5 minutes, then whisk to incorporate. Add hot almond cream and whisk smooth. Strain through a fine-mesh sieve into a large metal bowl. Place bowl over a larger bowl filled with ice water and stir until cool.
Divide panna cotta base amongst ramekins. Carefully transfer to refrigerator and chill overnight until fully set.
To serve, dip ramekins into a bowl of hot water to loosen the side of the custard. Gently invert onto desired serving dish. Top with Strawberry Preserves, Strawberry-Rhubarb Sorbet, and a piece of Almond Brittle.
Strawberry Preserves
Makes about 1 cup
1/2 teaspoon powdered gelatin
1/4 cup plus 2 tablespoons granulated sugar, divided
1/2 pound strawberries, hulled and cut into quarters
1/4 teaspoon finely-grated lemon zest
Pinch of fine sea salt
In a small bowl, whisk gelatin and 2 tablespoons sugar together until evenly combined.
In a small saucepot, bring strawberries, lemon zest, 1/4 cup of sugar, and sea salt to a simmer. Cover and let cook until strawberries have just softened and liquid begins to thicken.
While stirring constantly, slowly sprinkle the gelatin over the simmering berries. Let simmer another 3 to 4 minutes until thickened. Remove from heat, transfer to a large bowl, and let cool to room temperature. Transfer preserves to a smaller container and refrigerate overnight to set.
Strawberry Rhubarb Sorbet
http ://www.seasonalfamily.com/2011/06/strawberry-rhubarb-sorbet.html
2 heaping cups of chopped rhubarb
1/4 cup of filtered water
1 heaping cup of chopped strawberries
2/3 cup of raw honey (a little more if your strawberries aren't that sweet)
juice of 1 lemon
1/4 teaspoon of sea salt
Place rhubarb and water in a medium saucepan and simmer on medium heat until the rhubarb starts to fall apart. Add the chopped strawberries and stir to combine.
With a handheld blender puree the strawberry/rhubarb mix or place them in a blender and puree until smooth (you can leave it a little chunky if you want some strawberry bits in your sorbet).
Pour the honey into the blender and puree until throughly combined.
Add in the sea salt and lemon juice and puree or stir to incorporate these ingredients.
Carefully pour the mixture into a pyrex or back in the saucepan and chill in the refrigerator for at least an hour or until cold.
Once the mix is cold, pour into an ice cream maker and follow the instructions. Freeze sorbet for 3-4 hours until firm.
When you finally get to serve it and indulge, I would suggest allowing the sorbet to sit out for 3-5 minutes before eating, this will help it to soften up a bit and will not give you that bone chilling brain freeze. Don't worry, it won't melt all over the place, especially since the sorbet will be gone within 2 minutes of starting to eat it.
If young children will not be eating the sorbet, you can add a tablespoon or two of vodka to help keep the sorbet from becoming extremely solid in the freezer.
Almond Praline
Makes 8 to 10 servings
1/4 cup granulated sugar
2 tablespoons light corn syrup
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons unsalted butter, softened
1/2 teaspoon fine sea salt
1/4 cup plus 2 tablespoons almonds, finely ground
Combine all ingredients in a large mixing bowl and stir until evenly combined. Refrigerate overnight to harden.
Preheat oven to 350ºF. Line a baking sheet with a silicon baking mat.
Divide praline base into 8 to 10 pieces and place on baking sheet, evenly spaced apart. With the palm of your hand, press praline firmly to flatten. Bake until golden brown, about 6 minutes. Let cool on baking sheet to room temperature.
Lemon Roasted Halibut with Quinoa, Brown Butter and Spring Vegetables
Almond Milk Panna Cotta with Strawberry Preserves and Almond Praline
recipe for:
Strawberry Rhubarb Sorbet
The Recipes
Lemon Roasted Halibut with Quinoa, Brown Butter and Spring Vegetables
created by: Chef Anthony Rose of The Drake in Toronto
servings 6
http://www.almondboard.com
2 cups yellow quinoa
1 bunch asparagus, cut into 6 pieces on the bias
4 cups sugar snap peas, cut into 4 pieces on the bias
2 cups shelled green sweet peas
1/2 lemon, zest and juice
1/4 bunch chives, finely chopped
1/4 bunch tarragon, finely chopped
3 oz. extra virgin olive oil
6 (5) oz halibut filets
2 sprigs fresh dill
2 lemons, thinly sliced
1/4 lb unsalted butter
1/4 cup white wine
1 cup toasted chopped almonds
Salt and pepper, as needed
Preheat oven to 375°F.
Rinse quinoa thoroughly and place into a rice cooker with 3 cups of water; Cook until done.
Meanwhile, bring a large pot of salted water to a boil and prepare a large bowl with ice water nearby. Blanch asparagus, snap peas and sweet peas by placing them into the boiling water for about 1 minute. Strain and remove to ice water for another minute to stop the cooking. Drain well and set aside.
Remove quinoa from rice cooker, place into a large bowl and mix together with lemon zest, chives, tarragon and olive oil. Season to taste with salt & pepper
Season fish with salt and pepper and place onto a parchment-lined sheet tray. Place a sprig of dill onto each piece of fish; layer each with 3-4 lemon slices and top with 1 tsp. butter. Splash with white wine and cook uncovered approximately 7 minutes.
While the fish is cooking, brown the remaining butter in a pan over medium high heat. Add the remaining lemon juice and blanched vegetables and toss quickly. Season to taste and add toasted almonds to vegetables.
To serve, arrange quinoa and fish on a plate and spoon vegetables around and over the fish.
Per serving:
Calories 893 - Fat 51 g - (Sat Fat 13 g; Mono Fat 25 g; Poly Fat 9 g) - Fiber 14 g - Cholesterol 86 mg - Sodium 177 mg - Calcium 256 mg - Magnesium 357 g - Protein 51 g - Potassium 1692 mg - Carb 60 g Vitamin E 13 mg.
Almond Milk Panna Cotta with Strawberry Preserves and Almond Praline
created by: Pastry Chef Jenny McCoy, formerly of Craft in New York City
8 to 10 servings
http://www.almondboard.com
1/4 cup (1 1/2 ounces) almonds, finely chopped
2 tablespoons almond paste, finely chopped
3 1/2 cups unsweetened almond milk
1/4 teaspoon almond extract
2/3 cups granulated sugar
Pinch fine sea salt
1 1/3 cup heavy cream
2 envelopes powdered gelatin
Preheat oven to 350ºF. Set 8 to 10 four-ounce ramekins on a baking sheet.
Spread almonds on a baking sheet and toast until deep golden and fragrant, about 6 to 8 minutes.
In a medium saucepan, bring toasted almonds, almond paste, almond milk, almond extract, sugar, and salt to a boil. Turn off heat and let steep at room temperature for 15 mins; return to a rolling boil.
Pour heavy cream into a mixing bowl and sprinkle gelatin over the surface of the cream. Let stand for about 5 minutes, then whisk to incorporate. Add hot almond cream and whisk smooth. Strain through a fine-mesh sieve into a large metal bowl. Place bowl over a larger bowl filled with ice water and stir until cool.
Divide panna cotta base amongst ramekins. Carefully transfer to refrigerator and chill overnight until fully set.
To serve, dip ramekins into a bowl of hot water to loosen the side of the custard. Gently invert onto desired serving dish. Top with Strawberry Preserves, Strawberry-Rhubarb Sorbet, and a piece of Almond Brittle.
Strawberry Preserves
Makes about 1 cup
1/2 teaspoon powdered gelatin
1/4 cup plus 2 tablespoons granulated sugar, divided
1/2 pound strawberries, hulled and cut into quarters
1/4 teaspoon finely-grated lemon zest
Pinch of fine sea salt
In a small bowl, whisk gelatin and 2 tablespoons sugar together until evenly combined.
In a small saucepot, bring strawberries, lemon zest, 1/4 cup of sugar, and sea salt to a simmer. Cover and let cook until strawberries have just softened and liquid begins to thicken.
While stirring constantly, slowly sprinkle the gelatin over the simmering berries. Let simmer another 3 to 4 minutes until thickened. Remove from heat, transfer to a large bowl, and let cool to room temperature. Transfer preserves to a smaller container and refrigerate overnight to set.
Strawberry Rhubarb Sorbet
http ://www.seasonalfamily.com/2011/06/strawberry-rhubarb-sorbet.html
2 heaping cups of chopped rhubarb
1/4 cup of filtered water
1 heaping cup of chopped strawberries
2/3 cup of raw honey (a little more if your strawberries aren't that sweet)
juice of 1 lemon
1/4 teaspoon of sea salt
Place rhubarb and water in a medium saucepan and simmer on medium heat until the rhubarb starts to fall apart. Add the chopped strawberries and stir to combine.
With a handheld blender puree the strawberry/rhubarb mix or place them in a blender and puree until smooth (you can leave it a little chunky if you want some strawberry bits in your sorbet).
Pour the honey into the blender and puree until throughly combined.
Add in the sea salt and lemon juice and puree or stir to incorporate these ingredients.
Carefully pour the mixture into a pyrex or back in the saucepan and chill in the refrigerator for at least an hour or until cold.
Once the mix is cold, pour into an ice cream maker and follow the instructions. Freeze sorbet for 3-4 hours until firm.
When you finally get to serve it and indulge, I would suggest allowing the sorbet to sit out for 3-5 minutes before eating, this will help it to soften up a bit and will not give you that bone chilling brain freeze. Don't worry, it won't melt all over the place, especially since the sorbet will be gone within 2 minutes of starting to eat it.
If young children will not be eating the sorbet, you can add a tablespoon or two of vodka to help keep the sorbet from becoming extremely solid in the freezer.
Almond Praline
Makes 8 to 10 servings
1/4 cup granulated sugar
2 tablespoons light corn syrup
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons unsalted butter, softened
1/2 teaspoon fine sea salt
1/4 cup plus 2 tablespoons almonds, finely ground
Combine all ingredients in a large mixing bowl and stir until evenly combined. Refrigerate overnight to harden.
Preheat oven to 350ºF. Line a baking sheet with a silicon baking mat.
Divide praline base into 8 to 10 pieces and place on baking sheet, evenly spaced apart. With the palm of your hand, press praline firmly to flatten. Bake until golden brown, about 6 minutes. Let cool on baking sheet to room temperature.
