Cardinal Cake

8 portions

Ingredients:

1 quart fresh egg whites

2lbs sugar

1/3 cup powder sugar

6 whole eggs

12 each egg yolks

9 oz sugar

9 oz cake flour

1 quart heavy whipping cream

2 tablespoons of ground cinnamon

1/4 cup powder sugar

1/8 cup powder sugar for dusting

Method:

Combine whole eggs and egg yolks and 9 oz sugar in bowl and whip until double in volume.

Fold in cake flour and set aside.

In bowl whip egg whites and sugar until firm peak meringue forms.

Pipe onto a sheet pan lined with paper two sets of three lines of meringue 15″ long leaving a thin space in between.

In between each meringue pipe your cake flour mixture

Dust with powder sugar proceeds to bake in oven at 350o (F) for approx: 25-30 minutes until golden brown.

After baking, cool the two strips of meringue-cake.

Whip fresh whipping cream with ground cinnamon and powder sugar until stiff.

Place one strip of Cardinal Cake on a cutting board.

Spread your cinnamon cream on top evenly about 2.5 inches high.

Proceed to place your second strip of cake on top of the cream creating a two-layer cake.

Lightly dust with powder sugar and cut into individual portions.

Cream of Roasted Pumpkin Soup Cappuccino

8 Servings

Ingredients:

Pumpkin Soup

3 lb small cooking pumpkin halved and seeded

1 medium onion

4 tablespoons oil

8 cups vegetable broth

1 teaspoon salt

1/2 teaspoon ground coriander

1/2 teaspoon ground allspice

1/2 teaspoon curry powder

1/2 teaspoon white pepper

1 cup milk

1 cup heavy cream

Cappuccino

I cup coconut milk

Freshly grated nutmeg

Method:

Preheat oven to 450oF degrees. Cut pumpkin into 4″ pieces and dice onion

on a rimmed baking sheet. Add oil and pumpkin and onion. Sprinkle 1/2 teaspoon salt over vegetables and spread in a single layer.

Roast until pumpkin is tender when pierced with tip of a sharp knife, about 30 minutes.

Let cool, then remove skin off pumpkin.

Transfer vegetables to a large saucepan, heat over medium frame.

Pour in 4 cups vegetable broth, milk, heavy cream, coriander, allspice, curry, and pepper; purée with an immersion blender until smooth. (Can use a blender for this step and return to saucepan when blended)

With the blender running slowly, add remaining 4 cups of stock and purée until smooth.

Bring soup just to a simmer. Remove from heat and season with salt and pepper if needed. Cover to keep warm.

Preparation for Cappuccino:

Gently warm coconut milk over medium low heat. While milk is heating using a wire whisk to beat the milk to a froth. Once milk is warm, remove from heat.

Pour soup into serving bowl and ladle 3 tablespoons of frothed coconut milk on top of warm soup and grate a little nutmeg on top of the coconut froth and serve.

Grilled Fillet Mignon

For Two

Ingredients:

2 TBS extra virgin olive oil

2 teaspoons minced garlic

1 teaspoon fresh de-stemmed thyme

1 teaspoon fresh diced rosemary

1 teaspoon sea salt

1/2 teaspoon freshly grated black pepper

2 6 oz choice filet mignon, cleaned and trimmed

2 1.5 oz portion of Gorgonzola cheese

Method:

Rub olive oil over the filet mignon steaks.

Combine the garlic, thyme, rosemary sea salt and pepper together.

Rub the steak with the herb mixture and let rest for 10 minutes.

Grill the steaks over hot coals; for medium-rare. cook about six or seven minutes per side. Let the steak rest for about five minutes to allow the juices to redistribute.

Top with Gorgonzola cheese.

Layered Seafood Pasta Stack

Two portions

Ingredients:

4 each shrimp (16-20 ct) peeled, deveined, tail-off split horizontally

3 oz fresh fillet of salmon — thinly sliced into 4 bias-cut portions

4 oz lobster meat raw — removed from shell and thinly sliced into 4 medallion-cut portions

1/2 cup dry white wine

1/2 cup water

2 limes juiced (1/16th cup of juice)

1 teaspoon fresh dill weed chopped fine

1/2 teaspoon sea salt — 1/2 teaspoon ground pepper

1/4 cup of finely diced celery — 1/4 cup of finely diced carrot — 1/4 cup of finely diced onion

1/4 cup finely diced sun-dried tomatoes

1/4 cup shredded Parmesan cheese

1 cup heavy whipping cream

4 cooked lasagna pasta sheets – cooked and drained and lightly oiled. Once cool, cut individual sheet in half halves to produce 8 rectangles of pasta

Method:

In a saucepan add wine, water, lime juice, sea salt, pepper, celery, carrot and onion and bring to boil on high heat and let cook for two minutes.

Reduce heat to medium high and gently add shrimp, lobster and salmon to the stock and cover with lid. Reduce heat to low and poach for 2 minutes, then remove covered pan from heat and let seafood rest in warm broth for an additional 2 minutes and gently remove seafood and place. Separate seafood on paper towels and let cool.

Put poaching liquid back on medium heat and add sun-dried tomatoes. Cook until liquid is reduced by half approx imately 3 minutes.

Add cup of heavy cream and cook until cream thickens about 4 minutes remove from heat and fold in Parmesan cheese until blended.

Taste and adjust seasoning with additional salt and pepper if needed.

On a sheet pan lined with parchment paper place a cut pasta sheet down. Place two slices of salmon on top of pasta sheet and then place two teaspoons of cream sauce on top.

Place another sheet of pasta on top of the salmon layer and place two lobster medallions on that sheet, then add two teaspoons of cream sauce on top.

Place another sheet of pasta on top of the lobster medallions. Layer and place four shrimp halves, then add two teaspoons of cream sauce on top.

Place last sheet of pasta on top of shrimp layer and then add 2 tablespoon of sauce on the final layer, then repeat the process above to create the second seafood pasta stack.

In a 350o (F) pre-heated oven, cook seafood pasta stack for 10 minutes or until entire stack is hot.

Use a spatula to gently lift pasta stack off parchment paper and place on individual plates and serve immediately.

Rose Champagne Poached Lobster

For Two

Ingredients:

2 tblsps extra virgin olive oil

Two 8 oz lobster tails, thawed

8 oz of Rose Champagne Brut

1/8th cup finely diced carrot

1/8th cup finely diced celery

1/8th cup finely diced shallots

1 tsp fresh finely diced chives

1/3 cup heavy whipping cream

4 tablespoons unsalted butter

1/4 tsp freshly ground sea salt (fleur de sel)

1/4 tsp freshly ground black pepper

Method:

Rinse lobster tails under cold water.

Heat large skillet over medium-high heat and add olive oil, sauté carrots, celery and shallots and cook until transparent about 3 minutes.

Combine lobster, champagne and salt to skillet. Over high heat, heat to boiling.

Reduce heat to low. Cover and simmer 15 minutes.

Remove lobster. Add cream to sauce in skillet. Boil sauce quickly until reduced to about 1/3 cup.

Beat in butter, one tablespoon at a time with a wire whisk until smooth. Keep warm.

Split lobster tail shell in half lengthwise on a cutting board, and then place on warm serving plate.

Spoon sauce over lobster split tails.

Wyndham’s New Year’s Eve Menu Menu

Welcome Cocktail

Mimosa or Kir Royal or Guava Spritzer

Appetizer

Choice of One

Layered Seafood Past Stack

Lobster, shrimp, salmon with sun-dried tomato parmesan cream sauce

Tomatoes, Fresh Mozzarella and Basil Bruchetta

Extra virgin olive oil and aged balsamic glaze drizzle

Duo of Chilled Shrimp

Champagne vanilla bean sauce and saffron roasted tomatoes aioli

Fried Calamari Baci

Calamari lightly breaded and flashed fried, served with slow cooked marinara sauce

Soup or Salad

Choice of One

Minestrone

Fresh vegetables, beans and pasta in a light tomato broth

Cream of Pumpkin Cappuccino

Coconut milk foam and nutmeg dust

Salad of Organic Greens

Dried cranberries, local tomatoes, cucumber, feta cheese and toasted almonds and served with a honey peppercorn vinaigrette.

Sliced Fresh Buffalo Mozzarella, Tomatoes and Garden Basil

Balsamic glaze and olive oil

Entrée

Choice of One

Grilled Swordfish Steak

Filet of swordfish topped with diced tomatoes, fresh basil and wine sauce served with roasted potato wedges and grilled squash ribbons.

Rose Champagne Poached Lobster

Three cheese macaroni and medley of vegetables

Grilled Filet Mignon

Topped with Gorgonzola cheese with mushroom a mushroom demi-glace, roasted potatoes and sautéed vegetable medley

Seafood Brodetto

Scallops, Shrimp and delicate tilapia with spinach and mushrooms simmered in a light white wine and marinara-saffron broth and served with a nest of angel hair pasta and toasted garlic bread.

Desserts

Choice of One

Cardinal Cake

Light meringue with cinnamon mousse finished with a vanilla bean sauce

Flourless Chocolate Cake

Smooth rich chocolate with a dark chocolate ganache topped with a wild berry sauce

Tiramisu

Espresso-laced cookies with creamy mascarpone cheese drizzled with coffee liquor

Champagne Toast

Blue Mountain Coffee

Herbal Tea