The High Holidays come but once a year! So, celebrate family, friends and time honored traditions with hearty home-style meals served up by The Classic Catering People. Happy New Year!
Potato Crusted Rockfish with Beet Butter
By Chef Bryan Davis
Ingredients:
- 2 6-ounce rockfish
- 1 medium Yukon Gold potato
- 1 egg
- ¼ tablespoon of olive oil
- Salt and pepper to taste
Instructions:
- Scrub and wash potatoes. (Do not peel).
- Cut potato into a barrel shape and slice paper-thin pieces, all of the same size
- Season rockfish with salt & pepper on both sides. Lay the potato slices over the fish layering one over the other. Repeat 10 times.
- Add egg to ½ of the oil and lightly brush over fish
- Season with salt and pepper
- Heat pan to medium
- Sear potato on both sides until golden
- Heat in oven at 350˚ for 10 minutes.
Beet Butter
Ingredients:
- ½ cup white wine
- ½ cup Champagne Vinaigrette
- 1 shallot Chopped
- 1 medium beet (Diced)
- 1 tablespoon of fresh thyme
- Black pepper corns (Tellicherry)
- 1 cup butter
- 1 cup heavy cream
Instructions:
- Combine wine, vinaigrette, shallots, beets, peppers and thyme. Reduce until ¾ gone.
- Add heavy cream and reduce till it starts to thicken.
- Add butter cold and whip into reduction
Pimlico Cake
By Chef Callie Tarts
Ingredients:
- Boxed cake mix of your choice (follow directions to make one cake)
- Favorite fudge frosting
- Pastry cream (see recipe)
Pastry cream:
- 2 cups whole milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 egg yolks
- 1/4 cup cornstarch
- 1/4 cup sugar
- 2 tablespoons butter
Instructions:
- Cook milk, 1st measure of sugar, vanilla, and salt in medium saucepan until simmers
- Whisk together yolks, cornstarch, and 2nd measure of sugar
- Pour hot milk mixture one cup at a time into yolk mixture
- Pour mix back into saucepan; cook on medium high, whisking constantly until thick (about 2 minutes)
- Transfer to a mixing bowl with paddle
- Add butter to hot mixture
- Mix until cool (about 5 minutes)
Assembly:
- Slice cake into 3 equal layers (set aside top 2 layers)
- Spread pastry cream onto cake layer, and top with cake layer (alternate until there are two layers of pastry cream and three layers of cake, ending with cake at top)
- Ice cake with favorite fudge icing, chill until ready to serve
Chocolate Rugelah
By Chef Callie Tarts
- Pastry cream (see recipe above)
- Chocolate chips-1 cup
- To make dough:
- 1 1/3 cup- Flour
- 1/4 tsp-baking soda
- 1/4 tsp-salt
- 2 1/2 sticks-butter
- 1/4 pound -cream cheese
- 1/2 oz sugar
- Lemon zest-1/4 tsp
Instructions:
- Cream butter, cheese, sugar, and zest
- Add flour, soda, and salt
- Blend until dough forms
- Chill dough before rolling out
- Roll dough out to 1/8 inch thick and in a rectangle shape about 6 inches wide
- Spread thin layer of pastry cream down just enough to make the dough sticky
- Sprinkle chocolate chips all over and press down slightly to make sure they don’t move
- Starting on the long side in front of you, roll the dough tightly and slowly away from you until you have a log that is about an 1.5 inches tall
- Using a knife cut rugelah into 1 inch wide pieces, put on cookie tray 1 inch apart
- Bake at 375 degrees for 20 minutes or until golden turning around halfway through baking
- Cool before eating, can be served warm (optional to drizzle melted chocolate chips on top after they have cooled)
Recipes and photo courtesy of The Classic Catering People
Also see: High Holidays 2017: Recipes, Memories, Tips and More
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