A Master Class
Sensational Recipes from the Chefs of the New England Culinary Institute and Ellen Michaud
Chefs of the New England Culinary Institute;
Ellen Michaud, ed.

University Press of New England
2008 • 292 pp. 38 illus. (24 color) 8 x 10"
Cooking & Dining / New England

$35.00 Cloth, 978-1-58465-680-7

Vermont Maple Crème Brulée

Makes five 4-ounce ramekins

Chef’s Note: Crème brulée is a classic dessert. This recipe is a New England favorite, using Vermont maple syrup in place of most of the sugar and vanilla.
1 tablespoon sugar
2 cups heavy cream
? cup pure maple syrup
7 free-range egg yolks
5 teaspoons sugar
Preheat the oven to 350˚F.

In a 2-quart saucepan over medium heat, heat the cream and sugar just until simmering. In a 2-quart bowl, whisk together the syrup and egg yolks, then gradually add the hot cream, whisking constantly. Strain through a fine mesh sieve into a bowl, then divide among five 4-ounce ramekins.

Place a 12 x 16–inch baking pan in the oven and pour in 6 cups water. Place the ramekins in the water bath, cover with foil, and bake until set like JELL-O®, 25 minutes. Watch carefully while baking, as they can overbake quickly; do not let them boil.

Carefully remove the ramekins from the water bath, transfer to a wire rack, and let cool to room temperature. Refrigerate for 2 hours. To “brulée,” sprinkle 1 teaspoon of sugar on each and place under the broiler until melted and golden brown, watching carefully so they don’t burn.

The Final Touch: Serve with fresh local blueberries

Vermont Maple Crème Brulée

Salmon-Wrapped Scallops

Serves 4

Chef’s Note: A scallop has a small whitish muscle attached to its side. Since the muscle is tough and flavorless, be sure to peel it off when you wash the scallops.

3/4 pound wild-caught salmon
12 large sea scallops, washed
2 tablespoons (1/4 stick) butter
4 shallots, peeled and minced
6 cups spinach, cleaned and stems removed
salt and freshly ground black pepper to taste
4 cups mashed potatoes

Cut the salmon into 12 thin slices and wrap 1 slice around each scallop, using toothpicks to secure them.

Melt 1 tablespoon of butter in a medium nonstick skillet. Add the seafood rolls and sauté until golden brown, tender, and translucent. Transfer to a plate.

Melt the remaining 1 tablespoon of butter in another medium skillet over low heat. Add the shallots and cook until translucent, then add the spinach and cook until tender. Season with salt and pepper.

Place equal portions of mashed potatoes in the center of 4 plates. Top with spinach and arrange the scallops on either side of the potatoes. Drizzle with the spinach cooking liquid.

Salmon-Wrapped Scallops

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