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Outrageous appetizers for the holidays

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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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