Welcome Dinner with Changes

This is the original Menu.

The first change I made was to the Roasted Beets.  I could not find any Yellow Beets at the store so now we are having Roasted Beets and Carrots.

The second change I made was to the White Chocolate Mousse.  I forgot to buy the white chocolate so now we are having Parfaits made with Tapioca Cream and Strawberries.

The third change I made was to the soup.  It is too early in the season for Fava Beans but I did find some frozen Soy Beans so I am using those in place of the Fava Beans.

For the first course I served Scallops over a Pea Puree.  I had this at a restaurant once and think I replicated it pretty well.  

Seared Sea Scallops over Pea Puree

1 (14 oz) bag frozen sweet peas

1.5 c. chicken broth

1 clove garlic

1 t. olive oil

3 mint leaves

1 t. lemon

salt and pepper to taste

3 Sea Scallops per person.

1 T. olive oil

1 T. butter

1/4 cup chopped fresh parsley leaves

Place the peas, broth, garlic, olive oil, mint and lemon in a food processor and puree. Place in a small saucepan and cook until softened and smooth. Taste and season with salt and pepper.

While pea puree is cooking.  Dry the scallops on both sides with paper towel and season liberally with salt and pepper. Heat the olive oil and butter in a large fry pan.  Sear the scallops on both sides until they are golden brown and just firm to the touch, about 3 minutes per side.

Place the pea puree on plates and top with 3 sea scallops.  Sprinkle with chopped Parsley and serve. 

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Next is the soup course.  I adapted this recipe from the Williams-Sonoma Complete Seasonal Cookbook.

Soy Bean and Farfalle Soup

adapted from Williams Sonoma Complete Seasonal Cookbook

1 lb. Frozen Soy Beans (Edamame)

8 c. Homemade Chicken Stock

6 oz. Farfalle (Bow tie) Noodles

1 T. lemon Juice

Salt and Pepper to taste

Parmesan Cheese for Serving

In a large pot, bring the Chicken Stock to a boil.  Add the pasta and cook for 9-12 minutes or until al dente.

Add the soy beans and lemon.  Taste and season with salt and pepper.  Ladle into bowls and sprinkle with parmesan cheese.  Print Recipe

The salad course is just mixed baby greens with dried fruits and crumbled goat cheese that I am tossing with Vidalia Onion Dressing from Tastefully Simple.

The Entree included Filet Mignon with Cabernet Jus.  You can find the recipe here.  I am including the recipe for my make ahead Garlic Mashed Potatoes and the Roasted beets and Carrots that I adapted from Williams-Sonoma Complete Seasonal Cookbook.

Garlic Mashed Potatoes

3 lbs. Red Skin Potatoes

2 cloves garlic, smashed

1/4 stick butter

3 oz. Neufchatel cream cheese

1 c. heavy cream

1/2 c. half and half

salt and pepper to taste

1/4 c. parmesan cheese

Place whole, unpeeled potatoes and the smashed garlic in a large pot and cover with cold water.  Add several pinches of kosher salt. Turn the heat to high and bring to a boil.  Reduce heat and simmer until potatoes are easily pierced with a fork, 20-30 minutes.

While potatoes are cooking.  Place the butter, cream cheese, cream and half and half into a saucepan and heat gently until cheese and butter are melted.

When potatoes and garlic are tender place in the large bowl of a stand mixer fitted with the paddle attachment.  Mix at low speed just until potatoes start to break up.  Add warmed cream and cheese mixture and mix just until combined.  Taste and season with salt and pepper.  Place potatoes in a casserole and sprinkle with parmesan cheese. When ready to serve place in a 350* oven for 30 minutes or until warmed through and browned on top.   Print Recipe

Roasted Beets and Carrots with Balsamic Glaze

adapted from Williams Sonoma Complete Seasonal Cookbook

1.5 lbs. beets

1 lb. carrots

2 T. olive oil

1/2 c. water

1/2 c. vinegar

3 T. packed brown sugar

salt and pepper to taste

Scrub beets removing stems but leaving skin and root end intact.  Peel carrots.  Place the beets and whole carrots in a baking dish.  Pour the water and olive oil over all and toss to coat.  Cover with foil and roast at 400* for 45 min to an hour, or until the vegetables are easily pierced with a fork.  Remove from oven, uncover and let cool for about 10 minutes.  Peel the beets and cut into thin slices.  Cut the carrots on the diagonal into 3 or for pieces.  

Place the balsamic vinegar and brown sugar into a sauce pan.  Bring to a boil, stirring to dissolve the sugar. Continue boiling for about 10 seconds, reduce heat.  Add the beets and carrots, tossing to coat with the glaze and cook for a few minutes until warmed through.  Taste and season with salt and pepper.

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And the finale is a Tapioca Cream and Strawberry Parfait.

Tapioca Cream and Strawberry Parfaits

2.5 c. strawberries

1/3 c. sugar

1 T. cherry kirsch

Puree 2 cups strawberries, sugar an kirsch in a food processor.  Transfer to a bowl.  Slice remaining strawberries and add to puree, set aside.

1 egg, separated

6 T. sugar, divided

3 T. Minute Tapioca

1 cup heavy cream

1 c. milk

1 t. vanilla

Beat egg white in medium bowl with electric mixer until foamy.  Add 3 T. sugar, one at a time and beating until soft peaks form.  Set aside.

Mix tapioca, remaining 3 T. sugar, cream, milk and egg yolk in a medium saucepan.  Let stand for 5 minutes, then cook over medium heat, stirring constantly, until mixture comes to a full boil.  

Remove from heat and quickly stir in the egg white mixture and the vanilla until well blended. Cool for 20 minutes.

Spoon some puree into the bottom of a parfait glass, add a layer of tapioca cream, a layer of strawberries and finish with the tapioca cream.  You will have enough for 6 parfaits.  Chill until ready to serve. 

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