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Appetizer
Butter Poached Prawns with Tri-Color Baby Carrots

1 lb. Unsalted Butter
3 Tri-Colored Baby Carrots (One each: Red, Yellow, White)
4 (each) Jumbo Prawns
1/2 Bundle Frisee
3 (each) Baby Red Beets
Cumin

1. Peel and wash carrots. 2. Poach carrots in 1 quart orange juice with 1 tbsp. toasted cumin. 3. Heat butter to melt, keep at 150°, add prawns (10 minutes until cooked through). 4. Wrap beets in foil and place in oven at 350° until soft all the way through. 5. Once beets are soft, peel and slice. 6. Cut frisee into pieces; place on plate for garnish.

Ginger Vinaigrette
2 one inch Ginger Pieces Minced
4 oz Honey
2 oz Rice Wine Vinegar

Soup

Chilled Honey Apricot and Asian Pear Soup (4 servings)

5 Apricots (Medium Sized) 2 Pears Peeled and Seeded
4 oz Dekuyper Wilderberry Schnapps
3 cups Water
5 tablespoons Honey
3 cups Plain Yogurt

1. Mix water and Schnapps in a heavy bottom saucepan and bring to a light boil.
2. Add pears and cook until tender, add apricots and simmer until the skin peels off the apricots.
3. Remove apricots from liquid and continue to reduce liquid by one quarter.
4. Peel and remove seeds from apricots.
5. Puree pears and apricots, add reduced liquid to the pear mixture and continue to puree, add honey and yogurt, chill for service.
6. Garnish with a sprig of mint and swirl in a little raspberry sauce.

Salad

Avocado and Jicuma Slaw with Cumin-Yogurt Dressing

Jicuma Slaw
1/2 Head Jicama
1 Pablano Pepper
1 Red Onion

1. Roast Pablano Pepper, peel, seed and small dice.
2. Julienne slice the Jicama and Red Onion.
3. Mix all in a bowl and add 2 tablespoons of cumin yogurt dressing.
4. Combine together until all ingredients are lightly coated with the dressing.
5. Salt and pepper to taste.

Lime Cumin Yogurt Dressing
2 Avocados
2 Limes
2 tablespoons Toasted Cumin
2 cups Plain Yogurt
1 cup Sherry Vinegar
2-3 Dashes of Tabasco Sauce

1. Peel, seed, and slice avocados. Reserve some slices to use as garnish.
2. Toast Cumin
3. Juice the limes.
4. Add all of the ingredients into a blender until smooth.

Entrée
Hybrid Stripped Bass with Truffled Pancetta Corn Salsa, Herb-Roasted Fingerling Potatoes and Wilted Rapini

4 - 6 oz Sea Bass Filets
8 Fingerling Potatoes
Bunch of Wilted Rapini

1. Toss potatoes in olive oil, mint, cilantro, garlic and rosemary. Roast at 350° for one hour or until tender.
2. Sear the Bass in a sauté pan and render the skin. Sauté it on medium heat until it is golden brown.
3. Slice potatoes lengthwise on the bottom and place the Sea Bass on top of the potatoes.
4. Top with blanched and sautéed Rapini, season with salt and white pepper.
5. Garnish with Corn Salsa surrounding the potatoes and fish.

Corn Salsa
4 whole Ears of Corn
1 Red Onion small diced
2 roasted Red Peppers diced
1 minced Pablano Pepper
3 thin Slices of Pancetta minced
1-1/2 oz Truffles

Dessert:
Sampling of Sorbet
Orange Grapefruit, Pineapple Rum and Blackberry

Caramel Tart Baskets
11 oz Unsalted Butter at room temperature
11 oz Powdered Sugar (sifted)
1/4 cup Corn Syrup 6 oz Bread Flour

1. Cream butter and sugar. Add corn syrup and mix in a bowl while scraping the sides.
2. Incorporate the flour by folding it in. Mix until smooth paste is formed. Note: Paste can be stored at room temperature for 3-4 days or refrigerate for a longer shelf life.

Baking Baskets
1. Take a shot glass or any small angled glass and turn it upside-down.
2. Bake your 2 tablespoon balls of your paste on a sheet pan and bake at 375° until light brown.
3. Let set for 30-45 seconds, just long enough that you can quickly lift them and place them over your glass to form baskets. Please be careful not to burn your fingers.
4. Store Baskets in an airtight container for no more than 2 days.

Blackberry Sorbet
1 cup Sugar
1 cup Water
1/4 cup Corn Syrup
1 quart Blackberries
4 tablespoons Lemon Juice

Pineapple Rum Sorbet
1 cup Sugar
1 cup Water
1/4 cup Myers Rum
1/4 cup Corn Syrup
1 quart Pineapple

Stoli Orange Grapefruit Sorbet
2 cups Sugar
2 cups Water
1-1/2 cups Grapefruit Juice
1 tablespoon Grapefruit Zest

Note: Follow the same procedure for each recipe above, keeping each recipe separate.

1. Combine sugar and water in a heavy bottom sauce pan, bring to a boil and reduce to a simmer until the sugar is dissolved (approximately 3-4 minutes).
2. Let simple syrup (sugar and water mixture) from above completely cool.
3. Puree fruit in a processor, and add it to the simple syrup, corn syrup and liquor.
4. Place ingredients in a sorbet machine and follow directions. If you do not have a sorbet machine, place all ingredients in a bowl and place it in a freezer. Let set for about an hour and whip with a whisk to incorporate air into the sorbet. Continue to do this procedure until the sorbet is smooth, airy and frozen enough to scoop.

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Shadyside,PA
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