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Grilled Marinated Vegetables

Aioli with Sorrel

Orange Blossom Poached Pear Stuffed with Raspberry Mousse Served with Vanilla Apricot Sauce

Raspberry Mousse

Vanilla Apricot Sauce

Ingredients & Method

Grilled Marinated Vegetables

Slice eggplant, zucchini, and fennel 1/2 inch thick on a bias. Halve the peppers and remove stems and seeds. Salt eggplant generously, let it rest 30 minutes to sweat, rinse and pat dry. Par-boil pealed pearl onions (3 minutes), remove and put on ice or in cold water, pat dry. Combine vegetables and add marinade for at least 45 minutes before grilling.

Arrange overlapping vegetables on a platter with Aioli in the center, add olives and decorate with fresh herbs. Served with French Boule Bread.

- Extra Virgin Olive Oil, enough to coat vegetables
- coriander
- garlic
- shallots
- salt and pepper
- 2 medium Roma tomatoes, halved and seeded
- 2 medium eggplants
- 2 medium zucchini
- 2 fennel bulbs
- 1 red bell pepper, 1 green, 1 yellow, skinned (optional), cut 1 inch wide
- 12 pearl onions
- 18 black Greek olives

Aioli with Sorrel
Serves 8
In a small mixer incorporate egg yolks and mustard on medium speed (about 2 minutes). Add pureed garlic. Slowly add olive oil (similar to making mayonnaise) and peanut oil until smooth and thick. If it looks too thick you may add a little cold water so it does not break. Add lemon juice from lemon. Salt and pepper to taste.

In a skillet, over medium heat, add butter and melt. Add Sorrel and cook until wilted (cooks very fast). Add pinch of salt and pepper, add parsley. Puree in blender, let cool and mix with Aioli.

- 12 garlic cloves, boiled in salted water for 4 minutes
- 3 egg yolks (raw), 3 hard boiled egg yolks
- 1 pint olive oil and 1/4 cup of peanut oil
- 1 pinch of salt and white pepper
- 1 lemon for juice
- 1 t. mustard
- cold water

Sorrel Puree Ingredients:
- 2 bunches of Sorrel, washed and stems removed
- 1/2 bunch of Italian parsley, washed and stems removed
- 1 T. butter
- salt and pepper

Orange Blossom Poached Pear Stuffed with Raspberry Mousse Served with Vanilla Apricot Sauce
Serves 10
Peel and core pears. Use melon baller to core the seeds from the bottom of the pear. Do not cut open the pear.

Put pears and the water into a stainless steel pot. Add the sugar, lemon juice and orange blossom water. Put on stove and bring to a boil. Turn down to simmer the minute they begin to boil. Simmer until tender when poked with a toothpick.

- 10 pears
- 8 cups water
- 2 cups sugar
- 1/2 cup lemon juice
- 2 T. orange blossom water

Raspberry Mousse
Soften gelatin in water. Warm gelatin to dissolve. Add to raspberry puree. Whip heavy cream with the sugar. Fold into raspberry puree with whip and chill until set. Ingredients:
- 8 T. cold water
- 2 envelopes of Knox gelatin (please note: this is not a vegetarian product)
- 1 1/2cups raspberry puree
- 1/2 cup sugar
- 2 cups heavy whipping cream

Vanilla Apricot Sauce
Bring apricots, sugar and water to boil. Turn down to medium heat and cook until tender. Let cool. Puree in blender with vanilla.


- 9 apricots washed, halved and removed of all seeds
- 1/2 cup sugar
- 1 1/2 cups water
- 1/2 T. vanilla
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