A FESTIVE NOËL
Begins on page 37
Smoked Salmon Sesame Crisps p.39
Makes approximately 6 servings
2½ tablespoons unsalted butter, softened
½ cup confectioners’ sugar
⅓ cup bread flour
½ teaspoon kosher salt
1 large egg white
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
3 ounces smoked salmon, finely chopped
2 teaspoons finely minced shallot
1 teaspoon chopped chives
½ teaspoon lemon zest
1 teaspoon lemon juice
⅛ teaspoon ground black pepper
½ cup heavy whipping cream
¼ cup crème fraîche
Garnish: drained capers
1. Preheat oven to 350°. Using a permanent marker and a 1½-inch round cutter as a guide, draw circles at least 1½ inches apart on a sheet of parchment paper; slide template under a nonstick baking mat on a baking sheet.
2. In a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, bread flour, and salt at low speed until smooth. Add egg white and mix at low speed until incorporated. Cover and refrigerate until firm, 30 minutes.
3. Spoon ½ teaspoon batter into each circle on prepared pan. Using an offset spatula, thinly spread paste evenly inside circle. Sprinkle with sesame seeds.
4. Bake until edges are golden brown, 6 to 8 minutes. Let cool completely on a wire rack.
5. In a small bowl, combine salmon, shallot, chives, lemon zest, lemon juice, and pepper. Cover and refrigerate until ready to use.
6. In a medium bowl, beat cream with a mixer or by hand until soft peaks form; add crème fraîche and beat until medium peaks form. Cover and refrigerate until ready to use.
7. Right before serving, spoon salmon onto sesame crisps and top with whipped crème fraîche. Garnish with capers, if desired, and serve immediately.
Poulet au Vinaigre p.40
Makes 4 to 6 servings
1 (2½- to 3-pound) , cut into 10 pieces1 tablespoon , divided1 teaspoon ground , divided1 tablespoon ½ cup minced 2 teaspoons sliced 1 cup ½ cup 2 tablespoons 2 tablespoons , cubed2 teaspoons chopped fresh Garnish:
