Egg and Caviar Spread
Рубрика: New Year’s Eve
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Devilled Eggs
As finger food fare, devilled eggs have never gone out of style. We’ve seen high-low twists pop up on bar and restaurant menus from Vancouver to Miami. Our fancyish reboot, with a simple garnish of microgreens or wafer-thin radish slices, proves that it doesn’t take much to refresh a classic.
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Cream of Pea Soup with Pesto Oil
This silky soup can easily be prepared ahead of time and frozen. On the day of, add the cilantro garnish just before serving. It’s especially cozy ladled into small mugs—perfect for fireside sipping.
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Salt-Crusted Fish
We like salt-crusted fish because it concentrates the flavour—and you can’t beat the wow factor. Smashing through the crust to reveal the juicy flesh inside is the perfect moment to casually mention to your guests how easy it really is: The casing is simply a mix of whipped egg whites and coarse salt. We’re hooked on serving it with a sauce vierge (think Mediterranean salsa) made with bell pepper, celery, tomato, chives, olive oil and a snappy splash of balsamic vinegar.
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Rolled Veal Roast with Hot Pepper and Herbs
This isn’t your regular Sunday roast. First: It’s rolled. Second: It’s steamed rather than roasted, cooked in its own juices in a covered pot until the very end, when the cover is removed and the veal is blasted under the broiler. Tenderness? Insane. Flavour? Out of this world, thanks to the intensity of the jus and the judicious mix of herbs and spices (cue the rosemary, sage, fennel seeds and red pepper flakes).
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Salmon Koulibiac
Every year, our Editor-in-Chief Laura’s family marvels at the big Koulibiac reveal: salmon topped with a layer of cranberries, spinach, pine nuts and hard-boiled eggs, then gift-wrapped inside an elaborate, golden crust (our version is sure to garner just as much attention). Laura’s insider tip? It’s almost better-looking sliced (and just as tasty served cold the next day).
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Chocolate Profiterole Trifle
This riff on the festive French dessert packs on more cream puff pleasure than ever with just enough pastry to provide the right amount of substance. Topped with delicate, soft choux balls and luscious licks of fudge sauce, it’s a handsome conversation piece and toast-worthy finale to any feast.
