Ring In 2006 In Style, At Home

If you don't feel like battling big crowds and traffic on New Year's Eve, or paying big bucks to dine out, why not invite some friends over for an elegant yet easy-to-prepare dinner?

The Early Show co-anchor Hannah Storm recently caught up with cookbook author and cooking teacher Tori Ritchie, who served up tips and recipes for just such a meal.

They were in the flagship store in Manhattan of specialty home furnishings retailer Williams-Sonoma.

RECIPES

Raspberry Champagne Cocktail

Fresh raspberries macerated in crème de cassis and then bathed in chilled Champagne, with just a hint of grenadine for extra flavor, make this a sumptuous and eye-catching aperitif for a special meal.

4 oz. fresh raspberries
3 Tbs. crème de cassis
1 bottle (750ml) dry Champagne, chilled
4 to 6 tsp. grenadine syrup (optional)

Put the raspberries in a small bowl, add the crème de cassis and let macerate for at least 30 minutes.

Divide the raspberries among 6 Champagne flutes and pour in the well-chilled Champagne. Add grenadine to taste and serve immediately. Serves 6.

Adapted from Easter: Food and Entertaining (Hamlyn, 2003).

Buckwheat Blini with Smoked Salmon

Blini are small, yeast-raised buckwheat pancakes that are classically served with sour cream and caviar or smoked salmon, though these days you may find them served with just about anything. Originally from Russia. Can be prepared in advance.

2 Tbs. whole wheat flour
1/4 cup buckwheat flour
1 cup sifted all-purpose flour
3/4 tsp. active dry yeast
1/2 tsp. sugar
1/2 cup warm water
2 eggs, separated
1/4 tsp. salt
1 Tbs. unsalted butter, melted
1/2 cup milk, scalded and cooled
Vegetable oil for cooking
1/2 lb. sliced smoked salmon
1 cup crème fraîche
1 bunch fresh chives, chopped

To make the sponge, in a bowl, combine the whole wheat flour, buckwheat flour, 1/2 cup of the all-purpose flour, the yeast, sugar and warm water and stir until blended. Cover tightly with plastic wrap and set in a warm place until doubled in volume, 1 to 1 1/2 hours.

In a bowl, whisk together the egg yolks and salt until light in texture and color, then gradually whisk in the butter. Whisk in the milk and the remaining 1/2 cup all-purpose flour until smooth. Fold the sponge into the batter until smooth. Cover with plastic wrap and set in a warm place to rise, 30 to 40 minutes.

Preheat an oven to 175ºF.

In a copper bowl, whisk the egg whites until stiff peaks form. Fold the whites into the batter.

In a blini pan over medium heat, warm 1/2 tsp. vegetable oil. Pour about 1/4 cup of the batter into the pan and cook until golden underneath, 2 to 3 minutes. Flip the blini over and cook until golden underneath, 2 to 3 minutes more. Place the blini in the oven and repeat with the remaining batter.

Top the blini with smoked salmon, crème fraîche and chives. Serve immediately. Makes 8 to 10 blini.

Williams-Sonoma Kitchen.

Bacon-Wrapped Filet Mignons

Bacon-wrapped Filet Mignon: Cut from the most tender end of the tenderloin, this is the queen of steaks!

Wrapping bacon around filets mignons is an example of the classic French technique called barding. Covering these lean pieces of meat with bacon slices or thin sheets of pork fat contributes flavor and moisture to the finished dish. You can further enhance this special-occasion steak by drizzling it with earthy truffle-infused olive oil.

4 filets mignons, each at least 2 inches thick and 6 to 8 oz.
2 Tbs. white or black truffle oil, plus more for drizzling over the steaks
1 tsp. salt
1 tsp. freshly ground pepper
8 slices thick-cut lightly smoked bacon

Trim and season the meat
Using a rigid boning knife, trim all the fat and silver skin from the meat. Rub the meat on all sides with the 2 Tbs. truffle oil and sprinkle with the salt and pepper. Put the meat on a plate and let stand at room temperature for 30 to 60 minutes before grilling.

Wrap the steaks with bacon
Preheat an indoor grill to high heat according to the manufacturer's instructions. Lay the bacon slices on the grill and cook until lightly browned but still pliable, 5 to 7 minutes. Using tongs or a fork, transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, wrap 2 strips of bacon around each filet mignon and tie them securely with kitchen string.

Grill the steaks
Reduce the grill heat to medium-high. Preheat an oven to 200°F and place a platter in the oven to warm. Arrange the steaks on the grill so that they line up in the same direction (be sure to remember the order in which you put the steaks on the grill so that you will know which one to turn over first). Leave the steaks undisturbed for 2 to 3 minutes to develop good grill marks. Use tongs to turn over the steaks and grill for 2 to 3 minutes more.

Test the steaks for doneness
Insert an instant-read thermometer into the thickest part of the meat, or cut into the center. If you like your steaks rare, they should register 120°F or be deep red.

For medium-rare, wait until they register 130°F or are deep pink. If the steaks aren't ready, cover the grill and let them cook, undisturbed, for 1 to 2 minutes more per side and test again.

Let the steaks rest
Transfer the steaks to the warmed platter, cover loosely with aluminum foil and let them rest for about 5 minutes. This resting period gives the meat's juices, which rise to the surface during cooking, an opportunity to settle and redistribute themselves throughout the meat. The temperature will also rise about 5°F while the steaks rest.

Serve the steaks
Using kitchen scissors or a knife, cut off the string and discard it; the crisp, cooked bacon will hold its shape on the meat. Drizzle each steak with a little truffle oil and serve immediately. Serves 4.

Chef's Tip: Professional chefs can tell when a steak is done by poking it with a fingertip and evaluating its firmness. If it feels soft, the meat is rare. If your touch meets with a little resistance but springs back, it is medium-rare. If it feels firm and has no spring, it is well done.

Adapted from Williams-Sonoma Mastering Series, Beef & Veal, by Denis Kelly (Simon & Schuster, 2005)

Chocolate Mousse

This somewhat old-school dessert is making a comeback.

Chocolate mousse is almost a synonym for French dessert. Unfortunately, one often finds poor imitations of the real thing in France and elsewhere. The styles range from gooey to firm. This version falls into the latter group. If you like, garnish it with chocolate shavings.

1/4 lb. bittersweet chocolate, chopped into very small pieces
3 Tbs. unsalted butter, cut into small pieces
3 eggs
1/8 tsp. salt
2 Tbs. confectioners' sugar

Place the chocolate in a heatproof bowl. Set over, but not touching, barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 2 minutes. Add the butter and continue to stir until the butter melts and is incorporated, 30 to 60 seconds.

Separate 1 egg, placing the white in a large bowl and adding the yolk to the chocolate. Quickly whisk in the yolk, fully incorporating it. Repeat with the remaining 2 eggs. Remove the bowl from over the saucepan and let cool to lukewarm.

Add the salt to the egg whites. Using an electric mixer, set on medium-high speed, beat the whites until they form stiff peaks, then beat in the confectioners' sugar. Using a rubber spatula, gently fold the egg whites into the chocolate, being careful not to deflate the whites.

Spoon the mixture into a large bowl or individual glasses. Cover and refrigerate until very firm, at least 6 hours or for up to 24 hours. Serve well chilled. Serves 4.

Adapted from Williams-Sonoma Savoring Series, Savoring France, by Georgeanne Brennan (Time-Life Books, 1999).

Creamed Spinach

Prewashed and trimmed spinach in plastic bags is a great convenience, but if you prefer to buy it by the bunch, be sure to wash it thoroughly. Trim the stems off each bunch. Fill a sink or pot with cold water and plunge the spinach, 1 bunch at a time, into the water. Swish the spinach around in the water, then transfer the spinach to a large bowl or pot. Pour off the water and rinse out any sand, then repeat 2 or 3 times until no sand is left in the bottom of the sink or pot. If the stems are tough, fold the leaves in half lengthwise and strip or cut the stem away along the folded edge.

2 Tbs. unsalted butter
2 Tbs. canola or grapeseed oil
5 bunches spinach, about 5 lb. total,
stemmed, well washed and still wet, or 2 1/2 lb.
prewashed spinach leaves
Kosher salt and freshly ground white pepper,
to taste
2 Tbs. all-purpose flour
1 cup crème fraîche or 1 cup heavy cream

In a large stockpot over medium-low heat, melt the butter with the oil. Add the spinach; if using prewashed spinach, sprinkle it with a little water. Cover and cook, stirring once or twice, until the spinach is wilted and bright green, about 5 minutes.

Season with salt and white pepper and sprinkle with the flour. Cook, stirring frequently, to cook off some of the raw flour taste, 2 to 3 minutes. Stir in the crème fraîche and cook, stirring frequently, until slightly thickened, about 5 minutes. Taste and adjust the seasonings.

Transfer to a warmed serving dish and serve immediately. Serves 8 to 10.

Variation Tip: For creamed spinach that can be prepared in advance, cook in a covered pot as directed but without the butter and oil. Rinse under cold water in a colander. Squeeze by hand to remove as much moisture as possible, then mince finely and set aside for up to 5 hours. Cook the spinach in the butter and oil until heated, season with salt and white pepper, and add the flour and then the crème fraîche, as directed. Cover and keep warm in a 200°F oven or over medium-low heat for up to 30 minutes before serving.

Adapted from Williams-Sonoma Collection Series, Christmas, by Carolyn Miller (Simon & Schuster, 2003).

Eggnog with Nutmeg and Cinnamon

Here, eggnog is topped with sweetened whipped cream and freshly ground spices.

1 or 2 whole nutmegs
1 cinnamon stick
12 egg yolks
4 cups milk
1 1/4 cups sugar
2 cups heavy cream
1/2 tsp. vanilla extract
1 1/2 cups brandy, Cognac, rum or bourbon

Using a nutmeg grater or the smallest rasps on a handheld grater-shredder, grate the nutmeg until you have about 1 tsp. In a spice grinder or a coffee grinder reserved for spices, grind the cinnamon stick. Set aside.

In a large saucepan, whisk together the egg yolks, 2 cups of the milk and 1 cup of the sugar. Place over low heat and simmer, stirring often, until slightly thickened, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 cups milk and let cool.
In a bowl, using a handheld mixer or whisk, whip the cream with the remaining 1/4 cup sugar and the vanilla until soft peaks form. Set aside.

Strain the cooled mixture through a fine-mesh sieve and pour into a serving pitcher or a small punch bowl. Stir in the brandy. Serve the eggnog in cups or glasses, topped with a dollop of the whipped cream and a sprinkle each of nutmeg and cinnamon. Serves 8 to 10.

Adapted from Williams-Sonoma, Christmas Entertaining, by Georgeanne Brennan (Simon & Schuster, 2005).