Small Bites … More Adventures in Downsizing
Jan Kinzel
A chandelier in the corner for a little touch of luxury. Even though the living quarters may have ‘shrunk’ a little, a corner can usually be reserved for a special little ‘somethin’ somethin’ that delights on a daily basis. Gleaming ‘prismy’ crystal pendants hanging on a smaller chandelier afford a lovely and luxurious ambience, even in a small space. In a corner of our bedroom, in front of a decorative large mirror, over a snazzy velvet chair hangs a perfect little chandelier. The beveled mirror adds interest and special effects. The switch has a slider so the light can be regulated according to the mood. It’s important to find one that fits the scale of the room – not the large chandelier that used to hang over the massive dining room table! Of course, it doesn’t have to be a chandelier, just something that you cherish and will find pleasure in seeing on display in your home.
Elegant recipes, fresh flowers and a nicely set table will bring that little touch of luxury to a special evening for you and a few friends enjoying dinner at your house – even in a small space! Each of these recipes serves six people.
Luxurious Lobster Mac & Cheese
Curly, twisty Fusilli is the perfect pasta for this dish! Bring a large pot of highly salted water to boil while constructing the cheese sauce.
24 Oz. Fusilli pasta
5 Qt. rapidly boiling salted water
Cheese Sauce
1 shallot, finely chopped
4 tablespoons butter
4 tablespoons regular all‐purpose flour
½ teaspoon salt
¼ teaspoon freshly ground white/pink peppercorns (comes in a grinder bottle with the seasonings)
3 cups 2% milk, heated – do not boil
1 ½ cup Monterey Jack cheese, shredded
1 cup Fontina cheese, diced
½ cup crumbled Gorgonzola cheese
3 grates of nutmeg
Meat from 3 frozen lobster tails, thawed, baked and cubed – or freshly cooked lobster if you have access.
1 ½ cup panko bread crumbs mixed with 1 tablespoon melted butter and ½ tablespoon olive oil.
Make a roux of the shallot, butter and flour by cooking together in a heavy bottomed pot (such as a Le Crueset dutch oven). As the shallot softens and the flour cooks a little, whisk in the heated milk. Let this mixture simmer on very low heat as you stir in the cheeses. Take off heat and let the cheeses melt completely, stirring occasionally, and add nutmeg.
Drop the pasta into the boiling salted water and cook to al dente. Reserve 2 cups of the pasta water and drain the rest away.
In the dutch oven, gently combine the cooked pasta with the cheese sauce. If the sauce appears too thick, add some of the reserved pasta water to achieve the desired consistency. Finally, add the cubed lobster meat. Spray 6 individual soufflé or gratin dishes with vegetable oil. Spoon mac and cheese into each dish. Top with breadcrumb mixture. Bake in a 350 degree oven until the cheese is bubbly and the breadcrumbs are toasted. Garnish with a fresh sprig of parsley.
Luxurious Butter Lettuce with Champagne Vinaigrette
Recently at the grocery artisan lettuces have become available. These could also be found at a farmers market. They are small, young and very tender heads left intact–gorgeous and very luxurious! Often they come in a variety pack.
6 heads of artisan lettuces, rinsed, spun dry, cut into halves lengthways leaving each half intact.
Champagne Vinaigrette
½ cup garlic flavored extra‐virgin olive oil
½ cup champagne vinegar
¼ cup lime juice, freshly squeezed
2 tablespoons orange blossom honey
1 teaspoon brown mustard
2 cloves garlic, grated or finely minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 Chilled salad plates
Combine all ingredients, except the lettuce, in a jar with a lid and shake to emulsify. Place halves of 2 varieties of the Artisan lettuce on each salad plate. Drizzle generously with the vinaigrette. Serve on chilled plate with a chilled fork and knife.
Luxurious Creme Brulee
8 Egg yolks
½ cup baker style fine granulated white sugar (Find this with the regular sugar)
2 cups heavy cream
1 or 2 Vanilla bean pods, split and seeds scraped out
12 mango slices
¼ cup granulated white sugar or light brown sugar (your preference)
Preheat oven to 300 degrees. In a large bowl, whisk together egg yolks and fine sugar until the mixture is pale yellow and the sugar is dissolved. Heat the cream just until scalded–do not bring to boil–then remove from heat. Temper the egg mixture by slowly adding ½ cup of warm cream while whisking constantly. Slowly stream egg mixture into cream while continuing to whisk. Whisk in the vanilla seeds until evenly distributed. Place 2 slices of mangoes in each of 6 ramekins and ladle the custard mixture over the mango slices. Set ramekins in a baking sheet or baking pan and place in oven. Carefully pour hot water into the pan until it is about halfway up the sides of the ramekins. Depending on the depth of your ramekins, bake 45 to 60 minutes. Remove pan from oven and allow the custards to cool in the water bath. Remove custards from water, chill and keep refrigerated for at least 2 hours and up to a day.
Just before serving, sprinkle remaining sugar over the top of the chilled custard. Caramelize the sugar with a kitchen torch or under the broiler until the sugar is melted. Chill the custards for a few minutes to harden the sugar top and serve on a round plate with a paper doillie under the ramekin. Your guests will be surprised and delighted when they uncover the mango treasure at the bottom!
TIP: Find or keep something that tickles your fancy and place it in the perfect spot.
John 8:12… ”I am the light of the world…”
Matthew 5:16…”You are the light of the world…”
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