Skip to main content

New Years

Smoked Salmon Barquettes

Barquettes are small, boat-shaped pastry shells that can be filled with sweet or savory ingredients.

Curried Chicken Liver Pâté

Can be prepared in 45 minutes or less.

Chicken with Truffles, Wild Mushrooms and Potatoes

Le Cirque's elegant take on roast chicken.

Polenta Bites with Blue Cheese, Tomatoes, and Pine Nuts

Little polenta "tarts" are filled with tomatoes, pine nuts, and blue cheese, then popped into the oven until the cheese melts.

Cauliflower Soup with White Truffle Oil

The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.

Roestis

Francoise preferred not to share her specific recipe with me, but she gave me enough hints so that I could make this version of roestis, (which means twice cooked in the Jura dialect) which closely resembles the delicious dish I had at La Grangette. Try this with thick slices of gently smoked ham and a white Arbois, from the Jura, or another buttery white wine.

Oysters and Pearls

Sabayon of Pearl Tapioca with Malpeque Oysters and Osetra Caviar

Sauteed Collard Greens

A long cooking time for collard greens is a southern tradition. We sliver ours, then sauté them only for 1 minute, which renders them crisp-tender but allows the greens to keep their color and full flavor.

Black Truffle Sauce

This recipe is an accompaniment for Crown of Shrimp with Truffle Sauce .

Shredded Collard Greens with Walnuts and Pickled Apples

Active time: 30 min Start to finish: 1 1/2 hr

Peanut Butter, Scallion, and Bacon Canapes

Can be prepared in 45 minutes or less.

Caviar Puff-Pastry Stars

Can be prepared in 45 minutes or less.

Oysters Rockefeller

Oysters on the Half Shell with Pernod Dipping Sauce

Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.

Salmon, Cream Cheese and Caviar on Pumpernickel Rounds

Here's a delicious new take on smoked salmon.
26 of 30