Cooking at the Cove: A Stylish Welcome to the New Year

Asparagus mixed with prosciutto and wrapped in puff pastry makes an elegant appetizer or evening snack with midnight champagne toast. Karen Schneider / For The Forecaster

Let’s welcome the new year with a touch of elegance and hope for the best, shall we? can not hurt.

Whether you’re enjoying a few friends, having a warm dinner for two or just pampering yourself, make it count. Both the asparagus and scallops can be prepared early in the day and baked later. I hope you’ve enjoyed Maine scallop season and have some of these beauties (my favorite seafood) in your fridge.

Karen Schneider cooks and writes in Condé Harbor Village. You can access it at [email protected]

The blood orange mimosa is one of my favorite, if not my favorite, cocktails. I first enjoyed this drink along with Coquilles St. Jacques at a restaurant in Sandpoint, Idaho, on a frigid winter’s night. Forever, I will think of both. and smiled. This is how I will call in 2022. How about you?

asparagus cabbage

3 ounces prosciutto, thinly sliced, cut into 30 thin and long slices
30 striped asparagus spears
10 sheets (14 x 9 in) frozen phyllo dough, thawed
olive oil
grated parmesan cheese

Preheat the oven to 450 degrees. Wrap one piece of prosciutto around each asparagus spear in a long wrap. Lay one sheet of paper on your work surface; Cover the remaining crust to prevent it from drying out. Grease the phyllo with olive oil. Cut crosswise into thirds to form three 4 1/2 by 9 inch rectangles. Arrange one spear of asparagus on the short end of each rectangle; Roll up jelly roll costumes. Arrange the rolls on a baking sheet lined with parchment paper and brush with olive oil. Repeat the process with the remaining phyllo, asparagus and olive oil. Bake for 8 minutes, then sprinkle with Parmesan cheese and bake for 2-3 minutes or until phyllo chips are golden and crispy and asparagus is tender. Serve warm or at room temperature. Yield: 30 appetizers

Shell St. Jacques

8 tablespoons butter, divided
1/4 cup flour
1 1/2 cups seafood broth, clam juice or chicken broth
1 cup heavy cream
1/4 teaspoon curry powder
kosher salt
Freshly ground black pepper to taste (see instructions)
4 large shallots (1 cup), cubed
12 ounces cremini mushrooms, sliced
1/4 cup brandy or cognac
1 1/2 cups fresh breadcrumbs (approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor)
1/4 cup chopped parsley
5 ounces Gruyere cheese, shredded
1/4 cup olive oil
2 pounds bay scallop or sea scallops, cut into quarters

Melt 4 tablespoons of butter in a saucepan over medium heat. When it becomes foamy, add the flour and cook for about 4 minutes, whisking constantly. Add the broth and whisk until smooth and thick. Add cream, curry powder, ½ teaspoon salt and ½ teaspoon pepper. Just bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally. Sit aside.

Put 3 tablespoons of butter in a large skillet over medium heat. When it melts and becomes foamy, add the shallots and cook, stirring occasionally, until clear and soft, about 5 minutes. Add mushrooms and cook for 8-10 minutes, until they turn brown. Add brandy or cognac, and cook for 1-2 minutes until the alcohol has mostly evaporated. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir again to mix. Stir the mushroom mixture with the cream sauce and set aside.

Combine breadcrumbs, parsley, and gruyere in a large bowl. Stir the mixture and then wet the mixture with olive oil, stirring again to mix.

Use the last tablespoon of butter to grease six (1 1/2 cups) gratin dishes. Divide the scallops evenly and top with equal amounts of cream and mushroom sauce. Cover each gratin dish with the breadcrumb mixture. Place the dishes on the baking tray.

When you’re ready to cook, preheat the oven to 400 degrees. Place the baking tray with the filled gratin dishes in the oven for about 20 minutes, or until the scallops are lightly browned and bubbling and the scallops are fully cooked. Adjust seasoning if necessary.

This recipe can also be baked in a 10″ x 10″ x 2″ baking dish or in a medium ovenproof skillet. They can be prepared in advance, then covered with aluminum foil or plastic wrap and stored in the refrigerator for a day. Yield: 8 servings

Blood orange mimosa

2 tablespoons fresh blood orange juice
1 1/2 teaspoon three times
2/3 cup chilled champagne
blood orange evolution

Pour juice and liqueur into a champagne flute. Tilt the flute and add champagne carefully. Orange flavour. Yield: 1 serving

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