Amuse-bouche

Art Culinaire, Fall, 2003

To serve: Spoon a portion of relish into a crepe cup. Cover with a serving of steak tartare and garnish with a quail egg yolk.

Gewurztraminer

Cuvee Theo, Domaine Weinbach

Alsace, France 2000

LO anita

Crab and Uni Chawan Mushi

(Makes 4)

ingredients

For the dashi:
1 cup water
1/2 x 1/2 inch square konbu
1/2 teaspoon bonito Hakes

For the chawan mushi:
2 eggs
Reserved dashi
1/4 teaspoon soy sauce
1 teaspoon mirin
1/4 teaspoon yuzu juice *
4 egg shells, tops removed and cleaned
3 ounces pieces uni **
2 ounces crabmeat
1/2 teaspoon chopped Meyer lemon zest
1/2 scallion, sliced
Salt to taste

* Yuzu is a Japanese citrus fruit
which has a delicate citrus aroma.
Available in Asian markets.

** Available through Brown Trading
Company at (207) 766-2402.

directions

For the dashi: In a small saucepan, combine the water and konbu and bring to a boil. Remove the konbu; add the bonito flakes and simmer for ten minutes. Remove from the heat; strain through a fine mesh sieve and set aside to cool.

For the chawan mushi: In a bowl, beat the eggs. Add the dashi, soy sauce, mirin, and yuzu juice. Season with salt and pass the mixture through a fine mesh sieve into a bowl. Arrange the egg shells in a steamer insert. Evenly distribute the uni, crabmeat, and lemon zest among the egg shells and cover with the egg mixture. Garnish the top with sliced scallion. Place the steamer insert over a pot of boiling water; cover and steam for seven minutes. Serve while still hot.

La Grande Dame

Veuve Clicquot

Champagne, France 1995

LO anita

Palette of Popsicles

(Serves 6)

ingredients

For the passion fruit Popsicles:
1 cup passion fruit juice
1 1/2 tablespoons superfine sugar
1 teaspoon lemon juice

For the raspberry Popsicles:
2 pints raspberries
3 tablespoons superfine sugar
1 teaspoon lemon juice

For the tamarind Popsicles:
1 1/2 cups tamarind puree *
4 tablespoons superfine sugar
2 teaspoons lemon juice

For the coconut Popsicles:
1 cup coconut milk
3 tablespoons superfine sitar
1 tablespoon lemon juice

* Available in Asian markets.

Note: Chef Lo's Popsicles molds
were custom-made few this dish.

directions

For the passion fruit Popsicles: In a bowl, add the passion fruit juice, sugar, and lemon juice and mix to combine. Pour the mixture into six 1 1/2-ounce cylindrical molds. Cover with plastic wrap and insert a toothpick into the center. Place in the freezer overnight.

For the raspberry Popsicles: In a blender, add the raspberries and puree until smooth. Strain through a fine mesh sieve into a bowl. Add the sugar and lemon juice and mix to combine. Pour the mixture into six 1 1/2-ounce cylindrical molds. Cover with plastic wrap and insert a toothpick into the center. Place in the freezer overnight.

For the tamarind Popsicles: Strain the tamarind puree through a fine mesh sieve into a bowl. Add the sugar and lemon juice and mix to combine. Pour the mixture into six 1 1/2-ounce cylindrical molds. Cover with plastic wrap and insert a toothpick into the center. Place in the freezer overnight.

For the coconut Popsicles: In a bowl, add the coconut milk, sugar and lemon juice and mix to combine. Pour the mixture into six 1 1/2 ounce cylindrical molds. Cover with plastic wrap and insert a toothpick into the center. Place in the freezer overnight.