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Crepes Suzette

INGREDIENTS
Batter:
2 cups all purpose flour
¼ teaspoon fine sea salt
1 tablespoon sugar
4 eggs
2 ½ cups whole milk
4 tablespoons unsalted butter, melted (plus more to “grease” pan)
2 tablespoons orange liqueur

Sauce:
Zest of two oranges
½ cup sugar
2 sticks unsalted butter
½ cup orange juice, freshly squeezed
3 tablespoons orange liqueur

Flambé:
2 tablespoons sugar
¼ cup cognac
¼ cup orange liqueur

PROCEDURE
Crepe Batter: In a large mixing bowl, combine all ingredients and whisk to blend thoroughly until completely smooth. Using a fine mesh strainer, strain mixture into a large measuring cup (or another bowl) and allow to rest, in the refrigerator, for at least one hour (up to two days).
 
To make the crepes: Brush pan with melted butter (in a 7-8” crepe pan or nonstick sauté pan). Then add approximately 1 ½ ounces of batter. Swirl and shake the pan to coat it with batter, and allow to cook until dry and brown at the edges. Flip with a spatula and allow to cook for about 30 seconds on the second side. Stack on a plate (or store in the refrigerator if making in advance). Continue until batter is gone. (You can make crepes up to two days in advance and store in refrigerator, on a plate, wrapped in plastic).
 
Sauce: Place all ingredients in a large sauté pan and heat gently until the butter is melted, the sugar dissolved and the sauce begins to caramelize.
 
To finish the dish: Using tongs, dip each crepe, one at a time, into the warm sauce, fold into quarters and move to the perimeter of the pan. When all crêpes have been dipped and folded and are arranged in the pan, sprinkle with the flambé sugar and liqueurs. Carefully dip side of pan into flame for liqueur to catch on fire. Allow alcohol to burn off and serve at once.

Summer Wedding Season Begins with a Chinese Celebration

ChefCali, Inc. has been given the honor of creating a fantastic wedding celebration with a Chinese theme … the menu is based on traditional Asian flavors with modern twists incorporating ancient traditions with today’s themes … the menu follows with a recipe and some photo inspirations.

Cocktails and Appetizers

Lettuce Wraps
Cranberry Crabmeat Rangoon
Pot Stickers with Shrimp and Cilantro
Salt and Pepper Spare Ribs

Guests are invited to dinner

Dinner concept: Exploring China through the varied flavor dynamics – sweet, salty, spicy, sour – small plates of “big tastes” all artfully presented

Spring Sweet Corn Soup with Frizzled Leeks

Sweet-n-Sour Salad “Napoleons” – layers of grilled asparagus, Chinese eggplant, long beans, daikon radish, bok choy, pea pods drizzled with Asian sweet-n-sour vinaigrette

Black Bean Scallops with Chinese Broccoli

Chinese Five Spice Lacquered Duck Breast with Scallion Pancake

Mango BBQ Glazed Salmon with Crispy Noodle Cake

Surf-n-Turf – Lobster and Beef with Spinach, Black Pepper and Garlic

Desserts: A trio of Coconut Custard, Banana Spring Rolls with Chocolate Sauce and Chinese Steamed Sponge Cake with Ginger Ice Cream

Coconut Custard

Makes: 6 servings

INGREDIENTS

Caramel:
¼ cup water
1 cup sugar

Custard:
2 cups half and half
1 cup sweetened coconut flakes
2” piece of vanilla bean, split and scraped
4 eggs
2 egg yolks
1 cup sugar
Pinch of finely ground sea salt

PROCEDURE

Preheat oven to 350 degrees.

Caramel: Combine the sugar and water in a small heavy saucepan and bring to a boil. Allow to cook until the syrup caramelizes to a deep amber color. Carefully pour into individual ramekins or a 1 ½-2 quart baking dish. Allow to cool while you prepare the custard.

Place the half and half, coconut and vanilla bean scrapings into a saucepan and heat gently until steaming slightly. Set aside to steep for 10-15 minutes.

In a mixing bowl, whisk together the eggs, yolks, sugar and salt. Gradually add the cream, whisking constantly. Pour the custard into the caramel prepared dishes which have been set in a deep baking pan. Add hot water to the baking pan to reach halfway up the sides of the dishes. Bake, in 350 degree oven, until just set, about 20-30 minutes. Remove from oven and chill (2 hours). Unmold by running a table knife around the edges of the custard and inverting onto a plate.