February 04, 2016

Here's a Throwback Thursday for you! Our founder, Ginny McCormack, in 2009 on "Everyday with Marcus and Lisa." Thinking of staying in this Valentines Day? Here is a great menu for two!

Shrimp and Crab Newburg in a Phyllo Purse
Warm Pharrell Pear Salad
Dark Chocolate Fondue
 
Watch video below for the how-to and step-by-step directions are below!

Shrimp and Crab Newburgh in Phyllo Purse

1 cup small or salad shrimp, fresh or frozen, peeled and deveined
4 oz. crab claw meat (1/2 of an 8 oz. container)
2 T. butter
1/8 cup sherry
1/2 cup heavy cream
4 egg yolks
1/4t. cayenne pepper
1/2 t. paprika
1/4 t. salt

1 pkg. frozen phyllo dough sheets (8 sheets will be used)
4 T. melted butter

Preheat oven to 350 degrees.

Follow package instructions for defrosting phyllo dough sheets. Keep sheets covered with damp paper towels to ensure phyllo dough does not dry out.

Melt 4 T. butter in skillet or small dutch oven. Add shrimp, crab and sherry. Heat through.

In small saucepan, whisk egg yolks into cream. Heat mixture over medium heat until thickened, 4-5 minutes. Add salt and spices. Add half of the cream mixture to the shrimp and crab. Reserve the remaining cream sauce for serving.

Take 4 sheets of phyllo dough and trim to form a 9" x 9" square.
Repeat with a second set of 4 sheets. Brush melted butter between each phyllo sheet. Divide shrimp mixture into 2 portions and place in the center of the phyllo sheets. Gently pull up the sides of the phyllo square, joining the edges at the top. Squeeze firmly to seal the top. Brush with a little of the remaining melted butter.

Bake for approx. 25 minutes or until golden brown. Spoon warm cream sauce over phyllo purses just before serving. 

Warm Forelle Pear Salad

2 Forelle pears, cut in half and cored
1/4 cup sugar
3 T. oil
2 T. white wine vinegar
2 T. sugar
2 cups fresh greens (spring mix or bibb lettuce works well)

Place cut pears in a saucepan with boiling water and cook 13-14 minutes until tender. Remove from water.

Heat small skillet over medium heat. Place 1/4 cup sugar on plate
and press each pear half into sugar on both sides, coating generously. Place pears on dry skillet and cook until golden brown, about 3-4 minutes. Flip pears and cook an additional 3-4 minutes.
Important Note: Keep the heat at medium to medium-low so the sugar darkens, but does not burn.

Remove pears from skillet and place 2 halves on 1 cup of greens. Repeat with remaining 2 pear halves.

To the skillet with the pear drippings and sugar, add 1/4 cup water and cook for 1 minute until syrupy. Add oil, vinegar and remaining 2 T. sugar. Whisk vigorously over medium heat until warm and fully incorporated. Spoon immediately over pears and greens. A nice addition: top with crumbled gorgonzola and toasted nuts.

Serves 2 

Dark Chocolate Fondue for Two

1 (12 oz.) bag Ghiradelli dark chocolate morsels
1 cup heavy whipping cream

Warm the cream in a double boiler - or a glass bowl set over a saucepan of simmering water. Add the dark chocolate morsels and stir until melted, smooth and glossy, 2-4 minutes.

Transfer chocolate to a small serving bowl, fondue pot or tiny crock pot.
Serve with your choice of dippable items: strawberries, raspberries, bananas, marshmallows, chunks of pound cake, pretzels, etc. Use small salad forks or fondue forks. Enjoy!



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