This morning, after the 8:30AM news, I presented the following dishes for Valentine's Day treats on CBC's Weekend Morning Show with host Terry MacLeod.
1. Nova Scotia Lobster Tails with Almond Tarator
4 small - medium Nova Scotia Lobster Tails
Prepare Almond Tarator in advance. Recipe follows.
Cut defrosted Lobster tails down the middle and loosen meat. Drizzle olive oil over tails. Place over high heat of BBQ or under broiler and cook until the shell is red all over. Open shell and spoon Almond Tarator over lobster meat. Serve immediately.
Almond Tarator
9 oz Almonds
3 cloves garlic
sea salt
juice of one lemon
3 tbs champagne vinegar
1 tbs honey
4 egg yolks
2 1/4 cups good olive oil
3-5 oz lukewarm water
freshly ground black pepper
Pulse the almonds in a food processor. Crush the garlic with salt and add to the almonds with lemon juice, vinegar, honey and egg yolk until smooth and creamy. Drizzle in half of the oil, and alternate with the water. Slowly drizzle in the remaining olive oil until a thick, creamy mayonnaise. Season with salt and pepper to taste.
Use as a dip, mezze or cover a fish fillet and bake.
2. Chocolate Creams
6-7 oz dark Callebaut Chocolate
2 cups milk
6 egg yolks
1/2 cup sugar
Melt chocolate in a bain-marie (stainless steel bowl over pot of boiling water) with 1 tbs. Milk. Make the quantity of milk up to 2 cups and bring high heat. Beat 6 egg yolks with sugar until the mixture turns white. Slowly add the chocolate flavoured milk, beating it in quickly. Divide the mixture between at least 6 ramekins placed in a baking dish that will be filled with simmering water (another bain-marie). Bake at 375� F for about 25 minutes. Remove the ramekins from the bain-marie and leave to cool before putting them in the refrigerator to set.
Pavlova (optional to serve with creams)
4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Preheat the oven to 180�F.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the
paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on
the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk
attachment. Beat the egg whites on high speed until firm, about 1 minute. With
the mixer still on high, slowly add the sugar and beat until it makes firm, shiny
peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites,
add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the
meringue into the middle of the circle on the parchment paper and smooth it
within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven,
keep the door closed, and allow the meringue to cool completely in the oven,
about 1 hour. It will be crisp on the outside and soft on the inside.
Invert the meringue disk onto a plate and spread the top completely with
sweetened whipped cream.
Enjoy!
1. Nova Scotia Lobster Tails with Almond Tarator
4 small - medium Nova Scotia Lobster Tails
Prepare Almond Tarator in advance. Recipe follows.
Cut defrosted Lobster tails down the middle and loosen meat. Drizzle olive oil over tails. Place over high heat of BBQ or under broiler and cook until the shell is red all over. Open shell and spoon Almond Tarator over lobster meat. Serve immediately.
Almond Tarator
9 oz Almonds
3 cloves garlic
sea salt
juice of one lemon
3 tbs champagne vinegar
1 tbs honey
4 egg yolks
2 1/4 cups good olive oil
3-5 oz lukewarm water
freshly ground black pepper
Pulse the almonds in a food processor. Crush the garlic with salt and add to the almonds with lemon juice, vinegar, honey and egg yolk until smooth and creamy. Drizzle in half of the oil, and alternate with the water. Slowly drizzle in the remaining olive oil until a thick, creamy mayonnaise. Season with salt and pepper to taste.
Use as a dip, mezze or cover a fish fillet and bake.
2. Chocolate Creams
6-7 oz dark Callebaut Chocolate
2 cups milk
6 egg yolks
1/2 cup sugar
Melt chocolate in a bain-marie (stainless steel bowl over pot of boiling water) with 1 tbs. Milk. Make the quantity of milk up to 2 cups and bring high heat. Beat 6 egg yolks with sugar until the mixture turns white. Slowly add the chocolate flavoured milk, beating it in quickly. Divide the mixture between at least 6 ramekins placed in a baking dish that will be filled with simmering water (another bain-marie). Bake at 375� F for about 25 minutes. Remove the ramekins from the bain-marie and leave to cool before putting them in the refrigerator to set.
Pavlova (optional to serve with creams)
4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Preheat the oven to 180�F.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the
paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on
the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk
attachment. Beat the egg whites on high speed until firm, about 1 minute. With
the mixer still on high, slowly add the sugar and beat until it makes firm, shiny
peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites,
add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the
meringue into the middle of the circle on the parchment paper and smooth it
within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven,
keep the door closed, and allow the meringue to cool completely in the oven,
about 1 hour. It will be crisp on the outside and soft on the inside.
Invert the meringue disk onto a plate and spread the top completely with
sweetened whipped cream.
Enjoy!
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