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Grilled Marinated Vegetables
Orange Blossom Poached Pear Stuffed with Raspberry Mousse Served with Vanilla Apricot Sauce |
Ingredients & Method Below |
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Grilled Marinated Vegetables |
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| Slice
eggplant, zucchini, and fennel 1/2 inch thick on a bias. Halve the peppers and remove
stems and seeds. Salt eggplant generously, let it rest 30 minutes to sweat, rinse and pat
dry. Par-boil pealed pearl onions (3 minutes), remove and put on ice or in cold water, pat
dry. Combine vegetables and add marinade for at least 45 minutes before grilling. Arrange overlapping vegetables on a platter with Aioli in the center, add olives and decorate with fresh herbs. Served with French Boule Bread. |
Ingredients: Marinade: - Extra Virgin Olive Oil, enough to coat vegetables - coriander - garlic - shallots - salt and pepper Vegetables: - 2 medium Roma tomatoes, halved and seeded - 2 medium eggplants - 2 medium zucchini - 2 fennel bulbs - 1 red bell pepper, 1 green, 1 yellow, skinned (optional), cut 1 inch wide - 12 pearl onions - 18 black Greek olives |
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| Aioli with Sorrel Serves 8 |
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| In a small
mixer incorporate egg yolks and mustard on medium speed (about 2 minutes). Add
pureed garlic. Slowly add olive oil (similar to making mayonnaise) and peanut oil until
smooth and thick. If it looks too thick you may add a little cold water so it does not
break. Add lemon juice from lemon. Salt and pepper to taste. In a skillet, over medium heat, add butter and melt. Add Sorrel and cook until wilted (cooks very fast). Add pinch of salt and pepper, add parsley. Puree in blender, let cool and mix with Aioli. |
Ingredients: - 12 garlic cloves, boiled in salted water for 4 minutes - 3 egg yolks (raw), 3 hard boiled egg yolks - 1 pint olive oil and 1/4 cup of peanut oil - 1 pinch of salt and white pepper - 1 lemon for juice - 1 t. mustard - cold water Sorrel Puree Ingredients: |
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| Orange Blossom Poached Pear Stuffed with Raspberry
Mousse Served with Vanilla Apricot Sauce Serves 10 |
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| Peel and
core pears. Use melon baller to core the seeds from the bottom of the pear. Do not cut
open the pear. Put pears and the water into a stainless steel pot. Add the sugar, lemon juice and orange blossom water. Put on stove and bring to a boil. Turn down to simmer the minute they begin to boil. Simmer until tender when poked with a toothpick. |
Ingredients: - 10 pears - 8 cups water - 2 cups sugar - 1/2 cup lemon juice - 2 T. orange blossom water |
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| Raspberry Mousse | |||||
| Soften gelatin in water. Warm gelatin to dissolve. Add to raspberry puree. Whip heavy cream with the sugar. Fold into raspberry puree with whip and chill until set. | Ingredients:
- 8 T. cold water - 2 envelopes of Knox gelatin (please note: this is not a vegetarian product) - 1 1/2cups raspberry puree - 1/2 cup sugar - 2 cups heavy whipping cream |
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| Vanilla Apricot Sauce | |||||
| Bring
apricots, sugar and water to boil. Turn down to medium heat and cook until
tender. Let cool. Puree in blender with vanilla.
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Ingredients:
- 9 apricots washed, halved and removed of all seeds - 1/2 cup sugar - 1 1/2 cups water - 1/2 T. vanilla |
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copyright 1999, Regina Campbell |
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