ASIWISH Posted March 26, 2012 #1 Share Posted March 26, 2012 Was hoping people might want to share some HAL recipes in this thread. Just off the Nieuw Amsterdam, I'd like to take a stab at a couple! Link to comment Share on other sites More sharing options...
Seago2 Posted March 26, 2012 #2 Share Posted March 26, 2012 DONTYOUWISH Oh Kevin, are you missing your cruise? I hear you! I am just now coming out of the worst re entry into the atmosphere EVER. Come on, Veendam. Link to comment Share on other sites More sharing options...
IRL_Joanie Posted March 26, 2012 #3 Share Posted March 26, 2012 Was hoping people might want to share some HAL recipes in this thread. Just off the Nieuw Amsterdam, I'd like to take a stab at a couple! Sure:) You can have any you want from here: http://abqreunion2008.com/Recipes/ I hope to start uploading tons more next week:) Joanie Link to comment Share on other sites More sharing options...
ASIWISH Posted March 26, 2012 Author #4 Share Posted March 26, 2012 DONTYOUWISH Oh Kevin, are you missing your cruise? I hear you! I am just now coming out of the worst re entry into the atmosphere EVER. Come on, Veendam. I'll settle for a recipe for their dinner mints.... ANYTHING....!!!!! I've been making towel animals all day... so far, I've mastered the "amoeba". Link to comment Share on other sites More sharing options...
ASIWISH Posted March 26, 2012 Author #5 Share Posted March 26, 2012 Sure:) You can have any you want from here: http://abqreunion2008.com/Recipes/ I hope to start uploading tons more next week:) Joanie Well, that will keep me busy! Link to comment Share on other sites More sharing options...
sail7seas Posted March 26, 2012 #6 Share Posted March 26, 2012 Kevin, Did you get some you're going to share with us? :) IRL_Joanie has promised the Limoncello (is that the name ?) from Canaletto. I've never had that dessert so am interested to read the recipe. Link to comment Share on other sites More sharing options...
ASIWISH Posted March 26, 2012 Author #7 Share Posted March 26, 2012 Kevin,Did you get some you're going to share with us? :) IRL_Joanie has promised the Limoncello (is that the name ?) from Canaletto. I've never had that dessert so am interested to read the recipe. As soon as Nancy unpacks me! Link to comment Share on other sites More sharing options...
sail7seas Posted March 26, 2012 #8 Share Posted March 26, 2012 I didn't see your post before I made my post, Joanie. Is the Limoncello recipe ready for sharing? (What's the name of that dessert? People have raved about it but we have only gone to Canaletto once and didn't stay for dessert.) Link to comment Share on other sites More sharing options...
Rare erewhon Posted March 26, 2012 #9 Share Posted March 26, 2012 Last year, Joanie posted the Chocolate Purse recipe which I made,..... must do again sometime. Link to comment Share on other sites More sharing options...
sail7seas Posted March 26, 2012 #10 Share Posted March 26, 2012 As soon as Nancy unpacks me! Sounds good to me. :D While Nancy is unpacking you, I'm thinking about packing up my DH. :eek: Link to comment Share on other sites More sharing options...
Typhoon1 Posted March 26, 2012 #11 Share Posted March 26, 2012 Last year, Joanie posted the Chocolate Purse recipe which I made,..... must do again sometime. Had that several years ago. Absolutely incredible. Haven't seen it offered lately. Link to comment Share on other sites More sharing options...
ASIWISH Posted March 26, 2012 Author #12 Share Posted March 26, 2012 Le Cirque Lobster Salad Serves 4 4 small poached lobster tails 1 head bibb lettuce (8 leaves, torn into rounds) 1 tomato cut in thin wedges 1/3 pound haricot vert (string beans), blanched 1 grapefruit, separated into supreme's (segments with membrane removed) 1 avocado, cut in wedges Potato Confit - recipe follows Lemon Vinaigrette, recipe follows Brandy Cocktail Sauce - recipe follows Lemon Vinaigrette 1 lemon, juiced 1/3 cup extra virgin olive oil Salt and fresh ground pepper Whisk the olive oil briskly into lemon juice to create an emulsion. Add salt and pepper to taste. Brandy Cocktail Sauce 1 cup Mayonnaise 1/2 cup ketchup 1/4 cup heavy cream, whipped 2 tablespoons lemon juice 2 tablespoons brandy 1 teaspoon Lea and Perrins 1/4 teaspoon salt 1/8 teaspoon cayenne pepper Mix all ingredients together. Store in refrigerator until needed. Potato Confit 2 small new potatoes, peeled and sliced into 1/8 inch rounds 3 to 4 tablespoons olive oil 1/4 teaspoons kosher salt 1/4 teaspoons fresh ground pepper 1 clove finely minced garlic 1 teaspoon fresh minced thyme Poach potato slices in salted water until just tender, 8-10 minutes. Strain the potatoes and while still warm mix gently with the remainder of the ingredients, being careful to keep the rounds intact. ASSEMBLY Pool a small amount of the brandy cocktail sauce in the center of the serving dish. Arrange two or three of the lettuce leaves on top of the sauce, allowing a portion of the sauce to be visible. Place the poached lobster atop of the lettuce. Arrange the tomato wedges, grapefruit segments, avocado wedges, haricot vert and potato confit decoratively around the lettuce/lobster base. Drizzle the salad lightly with the lemon vinaigrette and garnish with the fresh minted chives. Serve immediately. Link to comment Share on other sites More sharing options...
sail7seas Posted March 26, 2012 #13 Share Posted March 26, 2012 Thanks, Kevin. Wouldn't you know it would be Le Cirque. :D Happy Nancy got you out of the suitcase. Link to comment Share on other sites More sharing options...
HealthyTouch101 Posted March 26, 2012 #14 Share Posted March 26, 2012 Would love the raisin bun recipe---had those in the dining room and in the Lido---wherever I had breakfast! every day. Mmm, yeasty and good. Link to comment Share on other sites More sharing options...
ASIWISH Posted March 26, 2012 Author #15 Share Posted March 26, 2012 Le Cirque Crème Brûlée Serves 8 1 quart heavy cream ¾ cup granulated sugar 1 vanilla bean, halved lengthwise and scraped 8 egg yolks 8 tablespoons brown sugar In a medium saucepan, combine the cream, granulated sugar, vanilla bean and vanilla bean scrapings. Heat until hot but not boiling, stirring to ensure the sugar is fully dissolved. In a separate bowl, which the egg yolks and slowly add them to the warm cream mixture, stirring constantly. Fill each ramekin and place in a warm water bath. Cover with aluminum foiled and bake 15 minutes at 300 degrees. Chill 3 hours. Sprinkle each custard ramekin with 1 tablespoon brown sugar. Brûlée with a torch or under the broiler and serve immediately. Link to comment Share on other sites More sharing options...
HealthyTouch101 Posted March 26, 2012 #16 Share Posted March 26, 2012 Limoncello is sweet lemon liquor you sip. Here is a description of how you can make it yourself--I have made it for gifts many times with ease; you can, too! http://www.seriouseats.com/recipes/2011/12/homemade-limoncello-recipe.html Link to comment Share on other sites More sharing options...
ASIWISH Posted March 26, 2012 Author #17 Share Posted March 26, 2012 Thanks, Kevin.Wouldn't you know it would be Le Cirque. :D Happy Nancy got you out of the suitcase. HAHA!! Nancy wanted me to thank you for motivating her to finish unpacking!!! Link to comment Share on other sites More sharing options...
ASIWISH Posted March 26, 2012 Author #18 Share Posted March 26, 2012 Would love the raisin bun recipe---had those in the dining room and in the Lido---wherever I had breakfast! every day. Mmm, yeasty and good. I waited until the last morning to try one of those…. and I hate myself for it!!! It was sooooooo good!!!!! Link to comment Share on other sites More sharing options...
Seago2 Posted March 26, 2012 #19 Share Posted March 26, 2012 4 small poached lobster tails The end. Link to comment Share on other sites More sharing options...
ASIWISH Posted March 26, 2012 Author #20 Share Posted March 26, 2012 4 small poached lobster tails The end. Hilarious… ABSOLUTELY HILARIOUS!!!! Link to comment Share on other sites More sharing options...
sail7seas Posted March 26, 2012 #21 Share Posted March 26, 2012 Limoncello is sweet lemon liquor you sip. Here is a description of how you can make it yourself--I have made it for gifts many times with ease; you can, too! http://www.seriouseats.com/recipes/2011/12/homemade-limoncello-recipe.html Yes, it is a liquor but there is some dessert they serve in Canaletto one 'presumes' they make with this liquor. I'm curious about the dessert but thanks for mentioning the alcohol. :D Link to comment Share on other sites More sharing options...
IRL_Joanie Posted March 27, 2012 #22 Share Posted March 27, 2012 I didn't see your post before I made my post, Joanie. Is the Limoncello recipe ready for sharing? (What's the name of that dessert? People have raved about it but we have only gone to Canaletto once and didn't stay for dessert.) I will post it here now and then I will then copy and paste it into the web site. I am behind on everything because of having to move to a new Host/Server this past week:( So here goes: HAL Canaletto - Limocello Creme Keep in mind that this is written for 30 servings Ingredients: Limoncello Cream Juice Lemon 1 Liquid Oz Lemon Count 8 Zest Sugar White Granulated 15 Oz Egg White Pastuerized 13 Oz Sugar White Granulated 15 Oz Gelatin Sheets 2.5 Oz Milk Heavy Cream 35% Uht Sterilized 4 Liter Gin Pouring 6 Oz Lemon Count 10 Peel & Juice Gelatin Sheets 1 Ounce Sugar White Granulated 3.5 Oz Preparation: Lemon cello Cream 1. Boil lemon juice and sugar 2. Wisk egg yoke and sugar over a bain marie (Google search shows a pot) and add the lemon juice until the mixture is fluffy. 3. Add the saked Gelatin and the lemon peel and Gin 4. Cool Down and fold the whip creme 5. Make a jelly from the Lemon segment, sugar and juice and cut in cubes Assemble: Put the jelly cubes in a Martini Glass fill the mousse in and chill Top with Tuscan Lemon Liqueur OK that is it and I did not do any typos, that is how I got it in printed out form:eek: Who ever wrote it mixed English and looks like French or Italian, possibly, translations.... Makes no sense to me on how to make it all come together, but that is what I got..... Joanie Link to comment Share on other sites More sharing options...
sail7seas Posted March 27, 2012 #23 Share Posted March 27, 2012 Thanks, Joanie. Appreciate your posting it but the way it is presented raises some 'challenges'. I'm a fairly decent cook but..... I understand that is how it was given to you. Thank you. Link to comment Share on other sites More sharing options...
ASIWISH Posted March 27, 2012 Author #24 Share Posted March 27, 2012 Thanks, Joanie.Appreciate your posting it but the way it is presented raises some 'challenges'. I'm a fairly decent cook but..... I understand that is how it was given to you. Thank you. Simply make the recipe as it's written, and invite me over! Wallah… now, it serves four! Link to comment Share on other sites More sharing options...
IRL_Joanie Posted March 27, 2012 #25 Share Posted March 27, 2012 Limoncello is sweet lemon liquor you sip. Here is a description of how you can make it yourself--I have made it for gifts many times with ease; you can, too! http://www.seriouseats.com/recipes/2011/12/homemade-limoncello-recipe.html On HAL it is a Mousse and OH SO DECADENTLY DELICIOUS:D:D Joanie Link to comment Share on other sites More sharing options...
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