Draught Board

Christmas Party 2001


All adapted from Cuisine magazine and prepaired by
Lisa Gros

Crab Cake over Baby Greens & Jicama Slaw with Chipotle Remoulade
Paired with Bohemian Pilsner

Crab Cake
Melt in saute pan:
3 Tbsp butter
Saute in Butter:
1/3 cup red pepper, diced
1/3 cup celery, diced
1/3 cup yellow onion, diced
Combine in bowl with
1/2 cup dried breadcrumbs
1/4 cup scallions
1/4 cup mayonnaise
1 egg
2 tbsp minced parsley
2 tsp worcestershire sauce
2 tsp lemon juice
2 tsp Old Bay seasoning
1 tsp dry mustard
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp tabasco
Add and gently mix in
1 lb lump crabmeat

Form cakes and chill at least an hour. Use a 2 1/2 inch ring
if you have it and don't pack too tightly.
Broil cakes until browned, about 3 or 4 minutes.
Turn and finish, another 3 or 4 minutes.

Chipotle Remoulade
Blend until smooth in food processor
1/2 cup scallions
1/4 cup chopped parsley
2 tbsp ketchup
1 tbsp lemon juice
1 tbsp worcestershire sauce
1 tbsp white vinegar
1 tbsp yellow mustard
1 tbsp minced garlic
1 canned chipotle pepper'
1 tbsp adobo sauce from peppers
1 tsp salt
Add and process until blended
1/2 cup mayonnaise

Jicama slaw
Boil until reduced to 1/2 cup
1 cup fresh lime juice
1/2 cup sugar
1/2 tsp red pepper flakes
pinch sea salt
Whisk together with:
1/2 cup extra virgin olive oil
1/2 cup vegetable oil
2 tbsp minced shallots
2 tbsp minced cilantro
2 tbsp honey
1/4 tsp salt
Toss with
4 cups peeled and finely shredded jicama, free of water

Main Course:

Neuvo Beef Wellington with Porter sauce
served with Ur-Koestriitzer Schwarzbier
Beef Wellington (makes 4)
2 sheets Peperidge Farms puff pastry
Sear (about 2 minutes each side):
4 6 oz beef tenderloin, about 1.5 inches thick
Top with:
thinly sliced proscuitto
Saute and top beef with:
2 tbsp olive oil
12 shitake mushrooms, stems removed
1 clove garlic, minced
1 tsp fresh thyme
Cut a piece of puff pastry into quarters. Roll each quarter to
a 7 x 7 square.
Place the beef with proscuitto and mushrooms in the center of
the sheet and bring the pastry up to cover the beef. Seal with egg wash.
use remaining piece of pastry to cut decorations
Place the pastry on parchment paper on a sheet tray and brush
with egg wash.
Bake at 400F for 25 minutes

1 tbsp olive oil
1 cup mushrooms, chopped
1 cup onions, chopped
2 tbsp tomato paste
2 tsp fresh garlic, minced
Deglaze pan with
1 cup porter or dark beer
1 bay leaf
Reduce liquid by half. Add:
1 1/2 cup beef stock
Simmer 5 minutes. For a smooth sauce, strain through
Thicken with 2 tbsp arrowroot or potato starch in 1 tbsp water
Add 1 tbsp butter for extra richness.


Croissant Banana Bread Pudding (light and souffle like)
served with Chocolate Stout
bread pudding
Whisk together:
1 cup whole milk
1 cup heavy cream
3 egg yolks
1/4 cup sugar
1 tsp vanilla
1 tsp orange zest, minced
Soak in milk mixture
4 to 5 large croissants, day old, torn into large pieces
Let soak for 15 minutes, stirring once or twice
Stir together:
2 ripe bananas, sliced
1/4 cup brown sugar
lemon juice to taste
Whip 3 egg whites to soft peaks
Fold egg whites into bread
2 tbsp sugar
2 tsp cinnamon
To make the puddings, spray six 6-oz ramekins with non-stick
Spoon a little banana mixture into each ramekin. Top each with
cup bread mixture. Divide the remaining banana mixture into the
and top with remaining bread mixture. They will be full. Bake at 400F
puffed and a toothpick comes out clean, about 30 minutes.

2 cups whole milk
1/4 cup sugar
1/8 tsp kosher salt
1/4 cup belgian blonde ale
2 tbsp cornstarch
1 egg yolk
Temper with hot milk. Mix together.
Cook over medium-low heat for 1 minute, stirring while it
Remove from heat and add :
1 tsp vanilla
Let stand five minutes before pouring sauce on bread puddings.
Dust with powdered sugar.