Crisp Catering Recipes
Eggs Benedict Basket
Ingredients
¾ cup plain non-fat yogurt
2 teaspoons lemon juice
3 egg yolks
½ teaspoon Dijon mustard
¼ teaspoon sugar
¼ teaspoon salt
Pinch black pepper
Dash hot sauce
8 eggs
8 ounces of smoke salmon
1 tablespoon chopped chervil
1-teaspoon capers for garnish
8 puff pastry baskets
To Make the Sauce
1. In top of a double boiler whisk together yogurt, lemon juice, yolks, mustard, sugar, salt, pepper, and hot sauce. Cover over simmering water while stirring constantly, for 6 to 8 minutes or until the sauce is thick enough to coat the back of the spoon.
2. In a large stock 2 quarts of salted water to boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them from the water with a slotted spoon and let drain briefly.
3. To assemble the final dish- top each piece of pastry basket with a slice of smoked salmon and one hot poached egg. Drizzle the yogurt sauce and garnish with chopped chervil. Serve with a side of fresh berries.
For the Pastry Basket
1 17 1/4-ounce package (2 sheets) frozen puff pastry, thawed
Preheat oven to 375°F. Combine sugar and ground all-spice in small bowl. Sprinkle 1 tablespoon sugar mixture over 1 puff pastry sheet. Roll out on lightly floured surface to 13x12-inch rectangle. Trim to 10-inch square. Cut puff pastry sheet into quarters, forming four 5-inch squares. Fold 1 dough square diagonally in half to form triangle. Starting at folded side, cut 1/2-inch border strip on both unfolded sides of triangle, leaving 1/2 inch of dough uncut at triangle point so that strips remain attached. Unfold triangle. Brush 1/2-inch-wide border strips with water. Lift up both loose corner tips, slip one under the other and place border strips atop edges of base, gently pulling to match corners on base. Press border onto base to adhere. Transfer pastry to cookie sheet. Pierce center all over with fork. Repeat with remaining pastry squares and pastry sheet. Bake pastries until golden brown, piercing centers with knife if puffy, about 20 minutes. Transfer pastries to rack and cool completely. (Can be prepared 4 hours ahead. Store in air-tight container at room temperature.)
