Shrimp with Orange Butter Sauce and Cornmeal Savarins

June 5th, 2019

Shirmp-with-orange-butter-sauce-1

This is another one of my favorite posts from the past.  It was first posted in 2013.  To be quite honest with you, I had forgotten all about this wonderful shrimp dish with a cornmeal savarin.  I really need to make it again for an appetizer or luncheon dish.

Thumbing through some old Gourmet magazines the other day, I found this recipe for shrimp savarins.  I love molds of all kinds and descriptions, but savarin molds were new to me.

savarin-mold-2

Savarins are ring shaped sponge cakes often soaked in rum syrup and filled with fresh fruit.  They are named for Jean Brillat-Savarin, a famous French politician and gastronome.  They can be one single large ring or smaller individual rings.  You can buy savarin molds at several sources such as this.

I was excited to try this savory version of savarins.  I love how the shrimp fit nicely around the cornmeal rings.

Shrimp-with-Savarins-2

I decided that this recipe was perfect for a first course at a dinner party or a holiday meal.  I was even able to make the dish in stages.  The cornmeal savarins were made early in the day.  The shrimp was also easy to do ahead of time.  All I did near serving time was to arrange the shrimp around the cornmeal rings that I had arranged on a baking sheet and placed them in the oven to rewarm.  While they were warming I made the orange butter sauce.

This was a delicious combination.  The orange butter beurre blanc played well off of the light cornmeal rings and the shrimp cooked in vermouth and tequila was a perfect foil.  The presentation was amazing and unexpected in my humble opinion.  This dish is a keeper.

SHRIMP WITH ORANGE BUTTER SAUCE AND CORNMEAL SAVARINS (Adapted from Gourmet)

36 large shrimp, shelled and deveined, reserving 6 shells
2 cups dry vermouth
1/4 cup tequila
3 tablespoons unsalted butter

For the Sauce:
1 shallot, minced
2 tablespoons white wine vinegar
3 tablespoons dry white wine
6 tablespoons fresh orange juice
the zest from 1 orange
2 sticks (1 cup) cold unsalted butter, cut into bits

6 cornmeal savarins (recipe follows)
1 tablespoon minced scallion top for garnish

In a large skillet combine the shrimp, the vermouth, the tequila, and the butter.  Bring the liquid to a boil, stirring, and simmer the shrimp for 1 minute and 30 seconds, or until they are just firm.  Transfer the shrimp to a plate with a slotted spoon and keep them warm.

Make the sauce:  Reduce the shrimp cooking liquid with the reserved shells over moderately high heat to about 3 tablespoons, discard the shells, and in a saucepan combine the reduced liquid with the shallot, the vinegar, the wine, the orange juice, and the orange zest.  Bring the liquid to a boil and simmer it for 5 minutes, or until it is reduced to about 1/4 cup.  Reduce the heat to low and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new piece of butter before the previous one has melted completely.  (The sauce should should not get hot enough to liquefy.  It should be the consistency of then hollandaise.)  Keep the sauce warm over hot water.

Arrange the savarins on heated plates or shallow bowls and top each savarin with some of the shrimp.  My shrimp were small so I used 5 per savarin.  The original recipe used 3 per savarin.  Spoon some of the sauce onto the plates or bowls.  Garnish each serving with the scallion tops.  Serves 6.

CORNMEAL SAVARINS

1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup flour
1 large egg yolk, beaten lightly
2 tablespoons melted unsalted butter
1/4 cup heavy cream
1/2 cup buttermilk
1/4 teaspoon baking soda
1 large egg white at room temperature
1/4 cup corn kernels, thawed if frozen
2 tablespoons minced red bell pepper or minced pimiento
2 tablespoons minced Anaheim chili pepper

Into a bowl sift together the cornmeal, the baking powder, the sugar, the salt, and the flour.  In another bowl combine the egg yolk, the butter, the cream the buttermilk, and the baking soda and stir the mixture into the cornmeal mixture.  In a small bowl beat the egg white until it holds stiff peaks and fold it into the cornmeal mixture with the corn kernels, the red bell pepper and the chili pepper.

Spray 8 metal savarin molds, each 3 1/4 inches in diameter, well with non-stick vegetable coating and fill them with scant 1/3-cup measures of the batter. Bake the molds on a jelly-roll pan in the lower third of a preheated 400 degree oven for 15 minutes, or until a wooden pick comes out clean.  Loosen the edges of the cornbread with a small knife and turn them out onto a rack.  The cornbread savarins may be made ahead and kept chilled or frozen, wrapped in plastic wrap.  Makes 8 individual cornbreads.

Printable Recipe

Pizza Bites

May 4th, 2017

Pizza Bites 1

This is an adaptation of a recipe from The Pioneer Woman that I saw on The Food Network the other day.  I am planning an hors d’oeuvres get together for some time in early summer and thought these bite size pizzas would be a good addition.  Ree’s recipe is made with puff pastry.  I had a round of my favorite pizza dough in the freezer and decided to use that instead.

Pizza Bites

It was quite easy to roll out the pizza dough, cut it into small circles and top it with basil pesto, Roma tomato rounds, and Parmesan cheese.  I baked the rounds on a pizza stone in a hot (400 – 450 degree) oven for about 20 minutes.  Or you can follow The Pioneer Woman’s Recipe using puff pastry.

Paris Apartment

We are excited about an upcoming trip to Paris in the Fall.  I have found this charming apartment in The Latin Quarter to rent for a week.  Will let you know more as plans come together.  If anyone has recommendations for restaurants in the 5th Arrondissement I would appreciate it.

 

Appetizers for New Year’s

December 30th, 2015

Crostini Appetizers

This will be a very quick post, but an important one.  Because we loved these Crostini Appetizers that our DIL made for Christmas, I had to share them with you.  Either one of them would be perfect for your New Year’s Eve celebration.  I plan on making the roasted beet, dill and boursin crostini for our contribution to the appetizer table when our friends’ get together this year.

We celebrate with the same group of long time friends each year.  This year we will be in Hilton Head SC.  We spend three days together eating, laughing, playing cards, shopping, golfing for the guys, and movie going for the gals. The menus vary little from the traditions that we have established. New Years Eve includes numerous appetizers, filet of beef, potato casserole and a gorgeous salad.  New Year’s Day is slow roasted pork, black-eyed peas, rice, collard greens and corn bread.

Either one of these appetizers would be a colorful addition to your appetizer tray.  The radish and butter crostini is very simple and elegant.  The beet and dill appetizer is colorful and delicious.  Happy New Year to all of you.  I look forward to starting 2016 here with all of my blogging friends.

OPEN-FACE RADISH AND BUTTER SANDWICHES

A mandoline or V-slicer makes quick work of slicing the radishes.

2 1/2 bunches radishes, trimmed

Unsalted butter, room temperature

20 1/4-inch-thick diagonal slices baguette, lightly toasted

Maldon sea salt or coarse kosher salt

Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.

Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.

ROASTED BEET, DILL AND BOURSIN CROSTINI

3 to 5 beets peeled and cut into small dice

Olive oil and garlic powder

Sourdough baguette slices, lightly toasted

Fresh dill fronds

1 50z, package Garlic and Fine Herbs Boursin Cheese Spread

Preheat oven to 375 degrees F.  Place diced beets on small roasting pan.  Coat with olive oil and a little garlic powder.  Roast until cooked through, about 10 to 15 minutes.  Cool.

Lightly toast baguette slices.

Assemble crostini;  Spread with cheese, top with dill and sprinkle with cooled diced beets

 

Watermelon Blueberry Salsa

July 7th, 2015

 

Watermelon Blueberry Salsa 3

Our 4th of July celebration was another event to file away in the memory archives, especially for the children.  It is my hope that the Grandchildren and their cousins will always remember the fun, food and the joys of life on the lake.

The food front was well covered.  Everyone contributed something wonderful.  My DIL Kristen made this watermelon blueberry salsa that was out of this world delicious.  She found the watermelon recipe on a blog called Love and Olive Oil.    It is refreshing because of the fruit, a little hot from the jalepeno peppers, complex from the tomato and onion rough puree and brightened by the cilantro.  I couldn’t stop eating it with “scoop” shaped tortillas chips.  Kristen has many creative recipes.  And the good news is that she has recently launched her own blog called MENUbility where she offers practical tips, recipes and family-friendly ideas for dinner.  I have been downloading her free and practical blank grocery shopping list every week.

4th of July 2015 dinner on the porch

Our meals included the typical holiday selections of pulled pork, grilled ribs, hamburgers, chicken and lots of interesting sides.  Our evening gatherings on the porch were a special part of our days.

Wine tasting 2015 We also held our annual wine tasting.  This year’s wines were Viognier white wines. Viognier is a white wine grape variety originating in the Rhone Valley in France.  It is now produced in many parts of the U.S.  The winner was a 2012 K Vintners from Columbia Valley in Walla Walla, Washington.  On the right of the table are 4 juices for the kids’ tasting.  Thanks Dave A. for choosing and bringing the wine like you do every year.  Great job.

Grandkids juice tasting 2015 I guess you can tell that Cameron was not too fond of the carrot juice.  The winner turned out to be a tie between the strawberry and pomegranate juice.

Kristen and Keenan 2015

Kristen enjoyed teaching her niece Keenan how to make great Macaroni and Cheese.  Keenan has a great interest in cooking since we seem to be a family almost obsessed with it.  Kristen’s recipe is on her blog.

Watermelon Blueberry Salsa 2

I know you will love this Watermelon Blueberry Salsa recipe also.  Thank you to Love and Olive Oil.  Thank you also to Darla for taking many of the pictures.

WATERMELON BLUEBERRY SALSA

Ingredients:

  • 4 small Roma tomatoes, roughly chopped
  • 1/2 small onion, chopped
  • 1 jalapeno, chopped (discard seeds for a milder salsa)
  • 1 cup diced watermelon
  • 1/2 cup fresh blueberries
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons lime juice (from 1 lime)
  • 1/4 teaspoon salt

Directions:

  1. Combine tomatoes, onion, and jalapeno in the bowl of a food processor; pulse briefly or until finely chopped (do not fully liquefy). If you don’t have a food processor, you can finely chop the ingredients by hand.
  2. Transfer tomato mixture to a medium bowl; stir in watermelon, blueberries, cilantro, lime juice, and salt.
  3. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

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Puff Pastry Tomato-Parmesan Hearts

February 12th, 2015

 

Puff pastry hearts edited
Happy Valentines Day.  I know that most everyone is making chocolate desserts for Valentines Day, but I decided that I wanted something a little bit different. I love chocolate but I also love a good appetizer to be served before a decadent dinner of steak with bearnaise sauce, truffled mashed potatoes and asparagus with prosciutto and parmesan.  These bites would make the perfect beginning for that romantic dinner.  Actually that is just my fantasy dinner.  We will be in North Carolina celebrating our Grandson’s 4th birthday on Valentines Day.  Perhaps he will have a chocolate cake.

Puff Pastry hearts 3V

But I did make these last night before our dinner of Veal Saltimbocco with Julia Child’s scalloped potatoes and snow peas.  These puff pastry hearts are really very simple.  It just takes a little patience to spoon the topping of tomatoes, shallots, and Parmesan cheese on the pastry hearts.  I tried to maintain a heart shape with the red tomatoes.  My heart cookie cutter measured 1 1/2 inches, but you could use a larger cutter if you prefer.

Puff Pastry hearts 2

Wishing everyone a lovely holiday with your loved ones. I am linking this to Foodie Fridays at Rattlebridge Farm.

PUFF PASTRY TOMATO-PARMESAN HEARTS (Adapted from Cooking Light Magazine)

3/4 cup finely diced seeded plum tomatoes (about 2)
1 small shallot, minced
1/2 tablespoon olive oil
1 teaspoon champagne or white wine vinegar
1/2 teaspoon chopped fresh thyme
2 to 3 grinds of black peppercorns
1 sheet frozen puff pastry dough, thawed
Cooking spray or parchment paper
1/3 cup finely grated Parmesan cheese
Kosher salt to taste
Fresh small basil leaves for garnish (optional)

Preheat oven to 400 degrees F.

Combine the first 6 ingredients in a medium bowl.  Place the sheet of pastry dough on a work surface lightly dusted with flour.  Cut the dough with the 1 1/2-inch heart cutter into about 20 pieces.  Place on a baking sheet coated with cooking spray or a piece of parchment paper.  Top each heart with a small amount of cheese and a small amount of the tomato mixture.

Bake at 400 degrees F. for about 15 minutes or until golden.  Sprinkle tarts evenly with salt.  Sprinkle with basil leaves, if desired.

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© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.