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.