First Course
Crab and Shrimp Strudel — with Basil Sauce
Main Course
Moroccan Swordfish — with spicy Quinoa or Couscous
Asparagus Timbales
Dessert
Ginger Layer Cake
PLANNING CHART
| Muhammara | several days ahead fresh, frozen several weeks |
| Pita Chips | several days ahead fresh, frozen several weeks |
| Mini Clafoutis | several weeks ahead, frozen and thawed |
| Crab & Shrimp Strudel | 1 day before, or frozen 2 to 3 weeks ahead |
| Basil Sauce | several days ahead |
| Moroccan Swordfish | marinade, 1 week ahead; fish – the evening before |
| Spicy Quinoa | the day before |
| Asparagus Timbales | 1 or 2 days before |
| Ginger Layer Cake | |
| Option 1 Cake | 1 or 2 days fresh; several weeks frozen and thawed, frosting, day ahead |
| Option 2 | entire frosted cake, frozen weeks ahead |
Mini Savory Clafoutis
Mini Savory Clafoutis (served warm)
TO MAKE 48 APPETIZERS
4 mini muffin tins (12 in each)
No-stick cooking oil spray (preferably olive oil)
1 – 1½ cups finely grated Swiss cheese (the better quality the better flavor)
48 small cooked shrimp – or – pieces cut from larger shrimp (frozen and thawed shrimp works well)
8 tablespoons fresh dill, finely chopped
8 tablespoons Swiss cheese, grated
Egg Batter
1¼ cups whole milk
1 cup heavy cream
¼ cup cornstarch
2 large eggs
2 large egg yolks
¼ teaspoon salt
dash of cayenne
TIME SAVER
For large parties prepare many batches and freeze. Recently I found a batch of 40 clafoutis in my freezer that had been there for almost six months. Skeptically, I thawed and warmed them. Again, as good as when they were first made. I’m not sure how long this can be stretched out, but it shows that large parties can be prepared for months ahead.
This is an interesting variation on the classic French dessert: a dessert usually made with fresh fruit (peaches, cherries, berries, etc.) and an egg mixture. In the savory version any number of flavors can be added (onions, cheeses, olives, almost any herb, etc.). I’ve chosen for this recipe to use Swiss cheese, fresh dill, and cooked shrimp. These bite sized appetizers are served warm and have always been appreciated by our guests.
The clafoutis are ready to serve at this point. However, I never do. Even if I plan to serve them the same day, I always freeze them in layers in freezer bags. They can stay frozen for weeks. When ready to serve, simply remove the quantity you need and place on a small baking sheet. They can be warmed in an oven (200°) for 10 to 15 minutes and will taste as good as they did when originally made.
AFTER THOUGHTS
Make several varieties, label and freeze. Serve two or three different kinds at the same event. Another favorite of mine is kalamata olives and feta cheese. Try your own flavor ideas.
Crab and Shrimp Strudel with Basil Sauce
SERVES 8–12
1 pound lump crab (fresh, or canned from the refrigerated section) *
1 pound cooked shrimp (frozen and thawed works well)
1 cup basil-mayonnaise (see below, along with recipe for basil sauce)
5 eggs (or comparable amount of packaged egg whites like “egg beaters”
½ teaspoon cayenne pepper
1 teaspoon salt (or to taste)
1 cup panko (Japanese bread crumbs)
20 sheets phyllo (also called fillo) dough, defrosted – usually one frozen package; but you might have two, to be on the safe side
½ pound (2 sticks) unsalted butter
parchment paper
Also – an electric serrated carving knife (makes slicing strudel much easier)
* The best lump blue crab is found fresh in the markets in Maryland near the Chesapeake Bay. Short of living in this area I’ve found the best lump crab in the refrigerator section of COSTCO. (Who would have thought?)
Having spent some time in Austria and Hungary, I was aware of many forms of sweet dessert or breakfast strudels; all delightful. Recently, while learning more about using fillo dough in strudels, I decided to try the concept using savory fillings. This one works well for a first course, but can also be used as a main course by making the slices thicker.
Shrimp and Crab Mixture
