Black lemon and raspberry sorbet with gold chocolate shell
Black Lemon & Raspberry sorbet with edible gold shell.
Black lemon and raspberry sorbet with gold chocolate shell
INGREDIENTS: Black lemon sorbet
1 lb frozen raspberries
1/4 cup sugar
2 tablespoons black lemon powder
2 tablespoons lemon juice
2 tablespoons of non-toxic black food coloring
pinch of salt
DIRECTIONS:
Step 1: In food processor or blender, puree raspberries, black lemon powder and sugar until smooth.
Step 2: Pour into small saucepan and bring to boil over high heat. Reduce heat to a simmer and cook until mixture has reduced by about one-third, about 15 minutes.
Step 3: Stir in lemon juice, and black food coloring, and salt then let cool to room temperature.
Step 4: Pour mixture into shallow pan and freeze until hard, 3-4 hours.
Step 5: Transfer to food processor or blender and process until smooth and creamy, and lightened in color. Pour on white chocolate shell, garnish with edible gold leaf and serve immediately.
INGREDIENTS: White Gold Chocolate Shell
1/2 bag white chocolate chips (11oz.)
4 tablespoons of coconut oil
3 tablespoons of edible gold powder
Pinch sea salt
edible gold leaf for garnish
Instructions:
Place all the ingredients minus the gold leaf and gold powder in a heavy bottom pot
Place heat on med-low for 5-10 mins, stirring in between, until the chocolate chips have completely melted and the magic sauce is smooth.
Slowly mix in edible gold powder.
Let it cool. It should only be a little warm so that it remains a liquid. Sprinkle in edible gold leaf to preference
If the magic sauce hardens (cold room temperature), warm it just enough to make it liquid before using.
Appetizers / Entrée
1. Lobster Tail Bisque
From the 16th century, soup was usually the first course of a meal. According to the Versailles: Treasures of the Palace exhibition menu, Louis XV started his meal with four different kinds of soup. I found it very interesting that the traditional recipe for Lobster Bisque cooks the shells in cognac before using the liquid as a base for the creamy soup. Recipe here.
2. Oeuf Au Caviar
You will wow your guests with this eye-catching way to start a dinner. It doesn't take much effort either. In my opinion, osetra caviar would not be a good choice because it is more expensive, and there is no need for heavy cream, vodka, and caviar to compete for attention. Instead, I used White Sturgeon caviar. Seaweed caviar, which is incorporated into one of the later dishes, can also be used to make this recipe vegetarian. Recipe here.
3. Fall Salad with beets, feta, kale, and walnuts
As I discovered during my research, salads were quite common at traditional royal dinners. It never occurred to me that raw vegetables would be a very important component of a feast in the mid 1700s. Further, Lois XIV was so concerned with vegetables that, when he discovered the man organizing his feasts was taking him for a ride, the man was jailed and Lois the XIV stole his gardener. 😂 😂 😂 Recipe here
Main dishes / Plat principal
1. Prime Rib
Prime rib, traditionally a Christmas dish, takes center stage during holiday season and for good reason. Among beef cuts, it is the king. A bone-in prime rib roast is also called a standing rib roast because it is placed majestically on its rib bones in the roasting pan during cooking. Rich, juicy, tender, and beautifully marbled with fat, this roast is a feast for the eyes and the stomach.
2. Roast lamb Lollipops
There is nothing better than lamb lollipops when it comes to savory treats. At the end of their long bones, they have a knob of tender meat. As a fun appetizer or plated dinner, they make a pretty presentation.
3. Grilled Kumamoto oysters with morels and seaweed caviar
The French have always loved oysters. Even today, France ranks first in Europe for oyster consumption and exports, producing 150,000 tonnes each year. In the off-season, ordering fresh morel mushrooms can be extremely difficult. Fortunately, rehydrating dried mushrooms is simple and results in an incredibly tasty broth that you can save for later. Recipe here.
4. Roasted turkey breast with garlic and herbs
Garlic Butter Turkey Breast Recipe is perfect for Thanksgiving, Christmas, and other special occasions. The herb garlic butter sauce is the perfect accompaniment to this oven-roasted turkey breast. A perfectly tender and moist turkey breast with crispy skin.
Sides / Plat d'accompagnement
1. Stuffed French cabbage
Hamhocks were substituted for ground duck in this recipe, but tomato sauce couldn't be changed. It's hard to explain the tomato sauce. It starts with fat, onions, carrots, garlic, white wine, and tomatoes of course. In addition, there's also a peeled apple pureed in at the end, which seems wrong, but actually gives it a touch of sweetness.
2. Soufflé crisps with aioli
There are two reasons why this side is historically inaccurate. It wasn't until the late 1800's that French fries (in the French fry sense) were served in France. Secondly, French fries are not French. Their origins lie in Belgium. I noticed that a lot of gourmet menus included souffle crisps as side dishes, which caught my attention. Whenever comfort food evolves into something that makes it to overpriced menus, I like recreating it. The chips are not fries, but rather a variation on the potato chip. You can make them very easily, and they look a lot more classy than Lay's.
3. Poached quince
The quince season lasts from October to December, and crops are as small as demand. Raw, its sauterne scent is the real seduction: honey, pineapple, and antique roses. In order to release the delectable flavor, however, a good deal of cooking is required. It's worth it to me, since watching the fruit turn a sunset hue of rose-orange is a small miracle.
4. Traditional macaroni & cheese
Make fancy mac and cheese worthy of entertaining guests. The truffle oil and panko breadcrumbs give this macaroni and cheese dish a whole new level of flavor. This recipe can also be served in a souffle dish if you want to class it up a bit.
5. Creamed sorrels
The recipe will not work with young sorrells harvested in the spring. You should use the stronger, more bitter leaves that appear in the late fall. Wallet warning! Spinach is a much cheaper alternative to sorrels, which are pretty damn expensive. I think of this recipe as and expensive version of creamed spinach.
Desserts / Dessert is a French word so… there’s no translation. A fun fact - the word is derived from a verb that means 'to clear the table.'
1. Traditional pumpkin pie
The secret to fresh pumpkin pie has been hiding in plain sight all along: Using real pumpkin in the recipe. Don't make the same rookie mistake I made years ago and choose a large pumpkin for carving or roasting seeds. It was very important for me to include good pumpkin options in the recipe so that no one was left with a watery filling when it was time for serving.
2. Non-alcoholic kings delight (dark chocolate ginger mousse with espresso syrup) –
These days, I'm a sober sally. Back in the not-so-distant past, I was a bartender for 10 years and a pretty big party animal (I'm pretty sure you can still find some pictures of me online making bad decisions while drunk and... well, let's just say 'wired'). Anyway, I digress. King's delight is a cocktail that combines ginger liqueur and espresso liqueur. You can find the alcoholic recipe here. If, however, you would like to create a non-alcoholic version of this dessert for a cleaner dining experience, I recommend this modification.
3. Black lemon and raspberry sorbet with gold chocolate –
Among these recipes, this one is my favorite because it is almost 100% original. Black lemons are very popular in Persian cuisine. They are actually dried limes, not lemons. Black lemons have an incredibly earthy citrus flavor, and I felt that, with some food coloring and a light and refreshing raspberry taste, the contrast of a black sorbet with a gold syrup shell would be opulence personified.
4. Assorted French chocolate
The only store-bought item on the menu. Ultimately, I decided to order from (insert name here), located in Los Angeles, but any assorted chocolates are great for a dessert-tasting menu.
What suggestions or modifications would you make to the recipes? Did anything stand out as particularly appetizing or terrible? I'm listening. Feel free to share your thoughts! Also, you can view photos of this holiday menu on Instagram @(insert IG handle here). Please share this article with your friends if you enjoyed it. Click here for a sharable link 😊
About the Author - Katherine Dollison is a digital marketer, website designer, and voice-over artist. She has created and optimized content and analyzed website, CRM, and social media performance over the past 10 years. In the past, she developed and maintained content for consulting firms, authors, and the gas and construction industries. Currently, she works full-time for one of the world's largest digital marketing companies, Publicis. Aside from that, Katherine has a wide range of voiceover experience. Aside from producing over 75 audiobooks, she also produced commercials for Hefty and other companies.
