Season’s Greetings

Perhaps you’re looking for some extra inspiration menu-wise for the Holiday Season? Let us help you with a few suggestions.

Apéretif

It’s of course great to serve a glass of Champagne, but why not start with a glass of Crémant de Bourgogne or Alsace? Or a Spanish Cava? The fun is that you can buy a slightly more expensive Crémant or Cava and enjoy a refined sparkling wine. Serve with Terrine de Foie Gras on toast or with a small prawn cocktail, served in a peeled tomato.

Starter

Scallops with fluffy cauliflower purée is a wonderful combination of flavours. The practical advantage is that you can prepare the purée a day ahead and grilling the pancetta is also something you can do in advance. Serve with a glass of Sauvignon Blanc. Dry, some acidity, touch of fruit.

Main Course

Canard à l’Orange, served with steamed Brussels sprouts and potatoes fried in butter: a dish that supports the festive character of your evening: sweetness, a touch of bitterness and crispy, rich potatoes. Enjoy with a beautiful Bordeaux. In general you’re looking for a powerful red wine, with aromas of berries and a touch of oak. The flavour must be round and long with subtle tannins.

Cheese

We tend to go for the classic combination of Stilton and Port. Spend some money and buy a Late Bottled Vintage Port.

Dessert

Continue the British tradition and enjoy a slice of Christmas Pudding with a coffee and a glass of Cognac or Calvados. No need to serve the pudding with brandy butter.

Season’s Greetings 2021 ©cadwu
Season’s Greetings 2021 ©cadwu

Prawn Cocktail

Back in the 1960’s a Prawn Cocktail was a very popular hors d’œuvre. Simple and tasteful, always a pleasure. Today it’s not just unfashionable, it’s close to being hilarious (as far as food can be hilarious). A chef serving a Prawn Cocktail? You must be kidding me!

The two essential elements of a Prawn Cocktail are Prawns and Cocktail Sauce. Yes, indeed, another invention from the 1960’s: Cocktail Sauce. In most cases something in a jar or mayonnaise mixed with powder. But don’t underestimate Cocktail Sauce. It works really well with (cooked) seafood.

Prawns in this case must be grey shrimps, crevette grise, grijze garnalen, Nordseegarnele, quisquilla gris, the common shrimp also known as Crangon Crangon. Preferably home cooked and peeled, but home peeled is also fine. The peeled once have travelled half the world (because they were peeled in a low-wage-country), were twice frozen and treated with food preservatives leading to a loss of quality.

Basically there are two ways of serving the dish: serve the cocktail sauce in a champagne coupe with the prawns hanging on the rim of the glass or as a cocktail, so with multiple layers in the glass.

Wine Pairing

We enjoyed our Prawn Cocktail with a glass of Muscadet Sèvre et Maine sur Lie produced by Domaine Raphael Luneau. This is a very aromatic wine with a strong flavour and a long finish, which goes really well with the taste of the shrimps and the velvety sauce. The term ‘sur lie’ indicates that during a few months the wine stayed in contact with the dead yeast cells left over after fermentation. This technique makes the wine more complex.
In general a fresh, light wine with a clear acidity, such as a Muscadet Sèvre et Maine, will go very well with seafood.

What You Need

  • 200 gram of unpeeled (and uncooked) Grey Shrimps
  • Black Pepper
  • Common Corn Salad
  • Walnuts
  • For the Cocktail Sauce
    • (Home made) Mayonnaise
    • Ketchup
    • Worcestershire Sauce
    • Horseradish (preferably fresh)
    • Lemon
    • Vinegar
    • Mustard
    • Tabasco Sauce

What You Do

Cook the shrimps for 2 or 3 minutes in water with a pinch of salt. Let cool. Peel the shrimps. This is time consuming! Feel free to keep the outer shell and the tails; they will make for excellent stock.
Combine two tablespoons of mayonnaise with three or four teaspoons of ketchup, two teaspoons of Worcestershire sauce, one teaspoon of grated horseradish, one teaspoon of vinegar and one teaspoon of mustard. Now it’s a matter of tasting and adjusting. Feel free to add some lemon juice. The cocktail sauce needs a bit of a punch, so add a few drops of Tabasco sauce. The cocktail sauce can be stored in the refrigerator for up to two days.
Coarsely crush two or three walnuts. Mix the shrimps with some black pepper.
Add some leaves of the common corn salad to the glass, sprinkle some walnut over the leaves, then a generous helping of cocktail sauce and finish with the peeled shrimps. Don’t forget to play some nice music from the 1960’s, for instance Helen Shapiro’s Walkin’ Back to Happiness.

Prawn Cocktail ©cadwu
Prawn Cocktail ©cadwu

Dashi with Nameko and Shrimps

Nameko (or Pholiota Nameko) is a very popular, cultivated mushroom in Japan. It’s used in stir-fries and miso soup. The taste is nutty, the color amber brown and the texture is firm, also after cooking. The flavor combines very well with (home-made) dashi and shrimps.  The kamaboko (made from processed seafood) and the mitsuba (Japanese parsley) add colour and extra flavour to the dish. Light, delicate and refreshing: a memorable starter.

Sake Pairing

If you want to serve a drink with the soup, then serve taru sake. This dry sake is characterized by its refreshing taste and the aroma of Yoshino cedar. The sake was stored in a barrel (taru) made of cedar. Taru sake is about skills, history, dedication and refinement. Yes, you guessed right, we simply love it. Our choice? The one made by Kiku-Masamune.

What You Need

  • For the Dashi
    • 500 ml Water
    • 10 gram Konbu
    • 10 gram Katsuobushi
  • 100 gram Nameko
  • 2 large Shrimps
  • Sake
  • Light Soy Sauce
  • Yuzu
  • Kamaboko
  • Mitsuba

What You Do

Clean the shrimps and cut lengthwise in two. Let the shrimps marinade in two tablespoons of sake and transfer to the refrigerator for an hour. Clean the mushrooms with kitchen paper if necessary. Prepare the dashi; add a small tablespoon of sake and a similar quantity (or less) of soy sauce. Add the mushrooms to the soup. After a few minutes (depending on the size of the mushrooms) add four slices of kamaboko and the shrimps.  Taste and add some more soy sauce and or perhaps yuzu if necessary. Serve immediately when the shrimps are ready. If possible add some mitsuba.

Dashi with Nameko and Shrimps ©cadwu
Dashi with Nameko and Shrimps ©cadwu