Recipe: Holiday Menu - Bruschetta, Seafood Bisque, Crunchy Summer Salad, Double Chocolate Mint Dessert

HOLIDAY MENU
A Trio of Bruschetta
Al's Seafood Bisque
Crunchy Summer Salad
Double Chocolate Mint Dessert
Caf Expreso & Port Wine
Beverages:
B& G Chardonnay with the whole meal, including the appetizers
Port Wine (Osborne) with the dessert

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A Trio of Bruschetta (Appetizer)

16 slices French bread, sliced 1/2-inch thick
Olive oil

Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the following toppings.

White Bean:
1 cup cooked white beans, if using canned, rinsed and drained
1 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary

Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.

Tapenade:
1 cup black nicoise olives, pitted
1 tablespoon capers
3 cloves garlic
2 anchovy fillets
1 tablespoon fresh lemon juice
1/4 cup olive oil

Combine all ingredients in a food processor and process until smooth.

Fresh Tomato:
2 tomatoes, finely diced
2 cloves garlic, finely chopped
1 tablespoon olive oil
2 tablespoons fresh basil chiffonade
Salt and freshly ground pepper

Combine all ingredients in a small bowl and season with salt and pepper to taste.

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Al's Seafood Bisque
Source: Al's Soup Kitchen, NYC

2 cup dry white wine
1 bay leaf
1 onion, roughly chopped
1 cloves garlic
2 ribs celery
1 lobster (1- 1 1/2 lb)
12 medium shrimp in the shell
24 mussels, well scrubbed
12 sea scallops
4 cup heavy whipping cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, chopped
1/2 cup grated carrot
salt and pepper to taste
1/2 teaspoon fresh lemon juice

Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster.

Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells.

Discard any that do not open. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.

Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside.

Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. Bring the broth to a simmer over low heat.

Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes.

Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.

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Crunchy Summer Salad

3 cups cooked rice, cooled
2 medium carrots, sliced
1 cup diagonally sliced celery
1 tart red apple, cored and coarsely chopped
1/2 cup slivered almonds, toasted
3/4 cup mayonnaise
1 tablespoon sugar
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Combine rice, carrots, celery, apple, and almonds in large bowl. Blend mayonnaise, sugar, lemon juice, salt and pepper; toss with rice mixture. Serve at room temperature or chilled.

Makes 6 servings.

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Double Chocolate Mint Dessert

CAKE
1 cup flour
1/2 cup butter
16 oz. Hershey syrup (1 1/2 cup )
1 cup sugar
4 eggs

MINT LAYER
2 cup confectioners sugar
1 tablespoon water
3 drops green food color
1/2 cup butter
1/2 tsp. mint (6 drops)

CHOCOLATE TOPPING
6 tablespoon butter
1 cup mint chocolate chips

Beat until smooth. Heat oven 350 degrees. Grease 13x9 pan. In large bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan.

Bake 25-30 minutes or until it springs back when lightly touched. Cool completely. Spread mint cream layer on cake. Chill.

Pour chocolate topping over dessert. Cover and chill. Melt in microwave: Melt 1 - 1 minutes or until smooth when stirred.