New Year's Eve Posh Party

CAVIAR PARFAIT
courtesy of Emeril Lagasse

1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/2 cup champagne
2 1/2 cups milk
3 tablespoons cornstarch
4 large egg yolks, lightly beaten
1 1/2 cups finely chopped hard-boiled eggs
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh parsley leaves
1/2 cup sevruga or osetra caviar
1/2 cup salmon roe

In a small saucepan over medium-high heat, combine the salt, white pepper, champagne, and 2 cups of the milk, and bring just to a boil.
Mix 1/2 cup of the hot milk mixture into the beaten egg yolks and whisk to blend.

Mix this into the hot milk mixture remaining in the pan.

Dissolve the cornstarch in the remaining 1/2 cup milk, add to the pan, and cook, whisking until the mixture thickens slightly, 6 to 8 minutes.

Pour into a glass bowl, place a sheet of plastic wrap over the surface to prevent a skin from forming, and let cool. Refrigerate for 4 hours.

To assemble, remove the champagne cream from the refrigerator and whisk until smooth. Spoon 1 tablespoon of the chopped eggs into the bottom of a parfait or wine glass.

Then layer 1 teaspoon of the chopped red onion, 1/2 teaspoon of the chopped parsley, 2 teaspoons of the caviar, 2 tablespoons of the champagne cream, and 1 tablespoon of the salmon roe on top.

Continue layering, using another 1 tablespoon chopped eggs, another 1 teaspoon red onion, 1/2 teaspoon parsley, and 2 tablespoons champagne cream mixture, then another 1 tablespoon chopped eggs, 1 teaspoon chopped red onion, 1/2 teaspoon parsley.

Top with 1 teaspoon of the caviar. Repeat the process to make 7 more parfaits. Cover and chill completely before serving. Yields 8 servings

MINDY'S COQ AU VIN

Bonne Année
Prepared in 30 minutes or less plus overnight refrigeration and 1½ hours to bake.

1 bottle of good red wine
2 carrots, peeled and sliced
3 onions, chopped
4 celery stalks, rinsed and finely chopped
2 bay leaves
6 sprigs fresh thyme
1 Roaster Chicken or six chicken legs or thighs
1½ cups pearl onions
6 tbs unsalted butter
12 oz wild mushrooms, rinsed and chopped
4 strips smoked bacon, chopped
1 cup brandy or port
1 tbs Extra Virgin olive oil
2 cups beef stock
2 tbs all-purpose flour
Salt and pepper to taste
¼ cup flat-leaf parsley, finely chopped

In heavy large non-reactive pot, combine and stir first 7 ingredients. Add chicken, submerging completely. Cover; refrigerate overnight.

In large pot of boiling salted water, cook pearl onions 3 minutes. Drain and cool. Peel pearl onions’ skin.

In a large skillet or saucepan, melt 3 tbs butter and add pearl onions and mushrooms and sauté until mushrooms are tender, about 8 minutes.

Transfer to a bowl and set aside. Add smoked bacon to same skillet and sauté until brown and crisp. Transfer bacon to paper towels to drain then set aside.

Using a large slotted spoon, transfer chicken from marinade to strainer (reserve marinade in pot). Pat chicken dry with paper towels then generously season with salt and pepper.

Heat 1 tablespoon oil in same skillet over medium-high heat. Add chicken and sauté until skin is brown, turning once, about 10 minutes.

Transfer chicken back to the large pot of marinade and bring to a boil over high heat. Reduce heat and add beef stock; simmer uncovered until chicken is very tender, about 1½ hours.

Strain chicken and cooking liquid over large bowl.

Transfer chicken to medium bowl; discard mixture’s vegetables in a strainer. Return liquid to pot. Add Brandy or Port and bring to boil. Combine flour and remaining 3 tablespoons butter in small bowl. Whisk into cooking liquid.

Boil over medium heat until sauce thickens and is slightly reduced, about 15 minutes. Return chicken to pot. Add pearl onions, mushrooms and bacon to sauce in pot.

Simmer until heated through and flavors blend, stirring occasionally, about 10 minutes. Serve immediately. Serves 6 -8.

MOLTEN CHOCOLATE SYMPHONY CAKES
These cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving, for the all-important "ooze" factor.

Ice Cream
1 pint vanilla ice cream, softened
2 tablespoons chopped crystallized ginger
1 tablespoon dark rum

Cakes
14 ounces finest quality bittersweet http://www.vosges.com (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour

Additional powdered sugar
Crystallized ginger strips

For Ice Cream:
Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. (Can be made 1 day ahead. Keep frozen.)

For 8 individual cakes:
Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth.
Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour.
Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter.

Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate.

Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with rum-ginger ice cream.