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New Year's brunch recipes

Chef  Christian Albin from Manhattan’s Four Seasons restaurant shares recipes to start the first morning of 2004 with a bang.
/ Source: TODAY

While some spend New Year's Day recovering from the nights' festivities, many enjoy entertaining with brunch. Chef Christian Albin from Manhattan’s Four Seasons restaurant shares a few ideas for a New Year’s Day brunch. Here are the recipes:

Appetizers

Crisp new potatoes with crème fraiche and Osetra caviar

Crisp New Potatoes with Crème Fraiche with Apple Smoked bacon & Chives

Ingredients

6 whole number one new potatoes

1/2 cup crème fraiche

2 ounces Osetra caviar

3 slices apple smoked bacon.

Bunch of chives

Salt and Pepper

Tablespoon olive oil

Directions

Bake 6 whole Number 1 new potatoes with olive oil at 375 degrees for 20 minutes, or until slightly crisp.  Remove and cool.  Cut in half when cool yielding 12 potatoes. Using a small melon spoon, scoop out inside of potato. Place on baking sheet, brush with olive oil, salt and pepper.  Bake until crisp.  Remove and cool.  Using a pastry bag, pipe in crème fraiche.  Top with I teaspoon Osetra caviar or chopped apple smoked bacon and chives.

Bison Carpaccio, Porcini Mushrooms, Shaved Pecorino, Manni Extra Virgin Olive Oil

Ingredients 

1 1/2 pounds Bison Tenderloin

1/2 pound Porcini mushrooms

2 tablespoons peppercorns

2 shallots minced

I clove garlic minced

1 jalapeno pepper

2 tablespoons olive oil

1 tablespoon lemon juice

2 heads frisee

1/2 pound Pecorino cheese

1 ounce truffle oil

Directions

Sear bison tenderloin with peppercorns in a hot skillet pan. Remove from pan and slice extremely thin with sharp knife or slicer.  Sauté Porcini mushrooms with shallots, garlic, jalepeno pepper, fresh herbs, olive oil, lemon juice, salt and pepper.  Arrange bison on a serving plate with mushrooms mixture and fresh frisee in the center. Shave fresh Pecorino cheese on top and sprinkle with truffle oil.

Nantucket Bay Scallops with Black Truffle Mashed Potatoes and Baby Broccoli in a Truffle Broth

Ingredients

2 pounds of scallops

2 tablespoons flour

Salt and pepper

2 tablespoons olive oil

2 tablespoons butter

Directions

Clean scallops and dust with flour, salt and pepper. Sauté until golden brown in a non-stick skillet pan with butter and olive oil.  Put aside.

Truffle both

Ingredients

2 cups double reduced chicken stock

2 tablespoons truffle butter

2tablespoons olive oil

2 tablespoons chopped fresh truffles

Bunch of chives

Directions

Start with chicken stock in a saucepan. Add truffle butter and emulsify with olive oil and fresh chopped truffles and chives.  Bring to temperature, but do not boil.

Black truffle mashed potatoes

Ingredients

1 pound Yukon Gold Potatoes

Water

3 tablespoons truffle butter

1 cup hot milk or cream

2 tablespoons black truffles

Salt and pepper

Directions               

Boil potatoes and drain water.  Mash potatoes with mixer and add truffle butter, milk or cream and chopped black truffles.  Salt and pepper to taste. 

Place potatoes in serving dish and place scallops around and over potatoes.  Shave truffles on top to finish.

Desserts

Butterscotch pudding with winter fruit compote

Ingredients

1 pound egg yolks

1 1/2 cups sugar

1/2 cup water

1/4 cup dark brown sugar

3 pints milk

1 1/2 quarts cream

3 teaspoons salt

3 teaspoons vanilla

Directions

In saucepan, boil sugar and water until it turns to caramel. Pour in ramekin and let set up. IN separate saucepan, boil cream, milk and brown sugar. Add vanilla and salt. Slowly temper boiling liquid over egg yolks. Pour mixture into ramekins containing hardened caramel. Bake in a water bath for one hour at 350 degrees or until set. Refrigerate at least three hours.

Winter Fruit Compote

2 apples

2 pears

1 cup cranberries

1 cup dried fruit (such as sun-dried cherries, apricots and prunes)

2 cups white wine

2 vanilla beans

2 cinnamon sticks

Directions

Slice apples, pears and cranberries.  Place in a saucepan.  Add dried fruit and submerge in white wine with vanilla beans and cinnamon sticks. Simmer and reduce until fruit absorbs all wine.

To serve, remove butterscotch pudding from ramekin and spoon warm fruit compote on side of pudding. Add a dollop of whipped cream.