Outrageous appetizers for the holidays
KAREN WIGHT
Everything that Chef Mila creates is spectacular. Her salads, main
courses and desserts are amazing. Basically, if she cooks it, I’ll
eat it ... and love it.
I do, however, have a soft spot for appetizers. Karen’s ultimate
dinner would consist entirely of hors d’oeuvres. I like a little bit
of everything, or sometimes a lot of everything.
Chef Mila has a few new appetizer recipes just in time for holiday
entertaining. I have tasted these creations, and they are good --
very good. I heartily endorse trying them out on yourself first, then
sharing them with a few special people (but only if you really like
them).
If you want to get more of Chef Mila, she will be teaching cooking
classes at Sur la Table in Corona del Mar Plaza at 6:30 p.m. Nov. 30
on “Appetizers and More” and at 6:30 p.m. Feb. 18 on “Gourmet
Sandwiches and Homemade Soups.”
You can sign up for each class through Sur la Table at (949)
642-0200. You can also check out her website at www.chefmila.com or
drop in at the Costa Mesa Trader Joe’s and sample some of her
delicious creations.
Savory Lobster
Bread Pudding
1 1/2 pounds fresh lobster
2 cups fresh croissants (chopped)
1 tablespoon chopped shallots
1 cup sliced shiitake mushrooms
1 tablespoon olive oil
1 tablespoon fresh herbs (thyme or sage)
1/4 cup brandy
4 large egg yolks
1 large egg
2 cups heavy cream
1/4 teaspoon cayenne pepper
salt and pepper
Sherry sauce (recipe follows)
In a saute pan, heat the olive oil, add the shallots and saute for
three minutes or until tender. Add the shiitake mushrooms and saute
another five minutes. Add fresh herbs, salt and pepper. Remove from
heat and let cool.
In a large bowl, whisk together the yolks, egg, cream and cayenne
pepper. Add the croissants, lobster and the saute mixture. Pour into
a pan, cover and refrigerate for two to three hours or overnight.
Preheat the oven to 300 degrees.
Set the pan with bread pudding in a larger dish filled with
approximately 1 1/2 cups of water. Form a foil tent over the pudding
and bake for 45 minutes. Remove the foil and bake an additional 15 to
20 minutes. Let the pudding rest before cutting. Serve with warm
sherry sauce.
Sherry Sauce
2 tablespoons chopped shallots
3 cloves chopped garlic
1 tablespoon olive oil
1/4 cup sherry
1/4 cup white wine
2 cups chicken (or fish) stock
1 teaspoon tomato paste (optional)
1 cup heavy cream
salt and pepper to taste
fresh chopped herbs for garnish
In a large saucepan, heat the oil and saute the shallots until
tender. Add garlic and saute for two minutes. Add sherry and white
wine. Let simmer for two minutes and then add chicken (or fish)
stock. Reduce for five minutes and add tomato paste. Add heavy cream
and reduce until sauce becomes thick, season with salt and pepper.
Sprinkle with fresh herbs and serve with the lobster bread pudding.
Crab Quesadillas
1 container cilantro chutney (available at Trader Joe’s)
1 can crab meat
1 package fresh tortillas
1 cup grated cheese (your choice)
Cilantro, creme fraiche, guacamole
Place one tablespoon of cilantro chutney on a tortilla. Add crab
meat and cheese. Cover with another tortilla and place on a medium
hot griddle or frying pan (without oil). Cook for two or three
minutes on each side until tortilla is golden brown and crispy. Cut
into eight pieces and serve with cilantro, creme fraiche and
guacamole.
* KAREN WIGHT is a Newport Beach resident. Her column runs
Thursdays.
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