2012 RCI Dinner Oct.

update -
Rosemary (Scan.) Dinner Menu
Recipes with GF & LF
Assessment
 Apetizer- Corn and potato fritatas
Mini corn and potato fritatas with summer greens and a green onion vinaigrette

Serving Ideas: Serve on a 9" plate.

egg Sautee the potato and corn in onion confit until tender.
cream Add the sundried tomato and place into a mini muffin
Corn kernels molds. Top with a little gruyer cheese
potato, small diced Mix the egg and cream and por over top of the above
Sun-dried tomato half, Julienned ingredients
gruyere cheese, shredded Place into a 200 F for 20 minutes, cool and take out of
dill, chopped mold.
parsley, chopped
Tomato, fine julienne Vinaigrette: Place all into mixer and blend
Red onion, fine Julienne
carrot, fine julienne RCI Scandinavian Dinner
Green onion, fine julienne
chives
Frisee lettuce
Vinaigrette
green onions, rough chopped
honey
white wine vinegar
olive oil
salt and pepper
Gluten Free
 Appetizer - Roasted Cauliflower risotto cakes
Formed into breaded cakes atop spinach and wineter radish salad with balsamic, honey vinaigrette

Servings: 100 Serving Ideas: Serve on a 9" plate.

2 1/2 kilograms cauliflower, small floretts Roast the cauliflower in a oven with onion confit, salt and
(like the old cauliflower pancake) pepper
Risotto rice Follow a typical risotto proceedure adding the cauliflower
3 5/8 kilograms arborio rice near the end. Cool the risotto
500 grams shallots, chopped
After cooling, add a little egg and breadcrum to the mix to
300 milliliters olive oil
bind. Form 1oz cakes. Black handle portioner works well.
300 grams butter
Flatten and follow breading proceedures
10 milliliters white wine
5 grams garlic Blanch in fryer for color and reheat on sheet pans for
50 milliliters vegetable stock service.
Salt and pepper Service: Plates should be at room temperature with
cream spinach and radish salad already on plates. Use a
mascarpone cheese, optional squeeze bottle to pour the balsamic honey vinaigrette on
5 grams chopped Italian parsley the salad. then place the cakes on top as shown
Panko bread crumbs Honey balsamic: robot coupe all ingredients
Spinach Garnish with creme fraiche and lemon.
Radish, Julienned
frisee lettuce Honey balsamic: robot coup all ingredients
Vinagrette RCI Scandinavian Dinner
1 liter honey
1 liter balsamic vinegar
2 bunches green onion, chopped
60 grams garlic
4 grams chile, crushed
creme fraiche, drizzle
 Appetizer - Swedish Gravlax
Thinly sliced dill-cured salmon served on sliced beets , egg and potato salad

Servings: 100 Serving Ideas: Serve on a 9" plate.

6 pieces salmon fillets bones out skin on Crush the peppercorns, juniper berries and caraway
200 grams white peppercorn, crushed seeds to release the oils and aroma.
200 grams juniper berries, crushed Mix them with the sugar, salt and zest.
200 grams caraway seeds, crushed
Place the fillets skin side down on trays, ensuring that
2 kilograms sugar
they are not touching or overlapping each other.
1 kilogram salt
100 grams orange zest Liberally cover each fillet with 1cm thick marinade,
300 grams chopped dill sprinkle with the aquavit and half the dill.
1 deciliter olive oil Cover with plastic and another tray with some weights to
2 deciliters aquavit press the flesh. Leave refrigerated for 36 to 48 hours
Honey Mustard Sauce turning once.
4 deciliters Honey Remove from trays and scrape away the sugar and salt
1200 grams dijon mustard marinade. Rub with the olive oil and massage press the
100 grams sugar remainder of the chopped dill on top.
1 deciliter espresso coffee When slicing, each slice should have dill on it.
1 deciliter juice from the marinade
mayonnaise Mix all the ingredients for the honey mustard sauce.
red wine vinegar, to taste Cook and slice the beets, cook and slice the eggs( do not
Beetroots, cooked, peeled and sliced use ready made boiled eggs)
eggs, hard boiled and sliced Make a simple potato salad enhanced with a little
dill potato salad, small diced chopped dill.
garnish:
Arrange as per picture .
fennel fern
frisee lettuce RCI Scandinavian Dinner
baby spinach
fresh dill, chopped
Lactose Free, Potential GF Recipe - See NOTE

GLUTEN FREE:
1. Serve WITHOUT Honey Mustard Sauce.
 Dessert - Banana and Caramel Mousse
A light layer of Banana and Caramel Mousse, garnished with roasted Banana and Mango Sauce

Servings: 100 Serving Ideas: Serve on a 9" plate.

BANANA MOUSSE Whip the Heavy Cream until fluffy and set aside
3 Quarts Heavy whipping cream Whip the eggs and the sugar until foamy
21 ounces Sugar
1 pound Eggs Fold the Whipped cream into the Egg mixture followed by
the Banana puree and the disolved Gelantine
2 pounds Fresh Banana puree
3 ounces Gelantine powder Fill up the Muffin moulds up to half and allow to set in the
CARAMEL MOUSSE cold room for one hour.
3 Quarts Heavy whipping cream Caramel Mousse
15 ounces Sugar Whip the Heavy Cream until fluffy and set aside
Whip the eggs and the sugar until foamy
Fold the Whipped cream into the Egg mixture followed by
the Banana puree and the disolved Gelantine
Fill up the Muffin moulds up to half and allow to set in the
cold room for one hour.
Whip the heavy cream until fluffy and set aside.
Whip the eggs and the Sugar until foamy
Fold the Whipped cream into the Egg mixture followed by
the Caramel Sauce and the disolved Gelantine
Fill up the Muffin moulds and place a Vanilla Roulade
disk on top.
Put in the freezer for 4 hours .
Garnish with sliced roasted Bananas on top and Mango
and Raspberry Sauce as per picture. Sprinkle some
chopped Pistachio over.

RCI Scandinavian Dinner

 Dessert - Creamy Apple Pie
Fresh Apples with a layer of Amaretto Marzipan, dusted with Cinnamon Sugar, roasted Walnuts and marinated
raisins

Servings: 100 Serving Ideas: Serve on a 9" plate.

12 pieces Sweet dough Pie Shell Mix the Marzipan with the Amaretto and spread it on the
30 pieces Fresh Apples bottom of the Pie Shell
13 ounces Marzipan Place the sliced Apples on top of it and sprinkle the
100 milliliters Amaretto Cinnamon Sugar, roasted chopped Walnuts and the
10 ounces Chopped roasted Walnuts marinated Raisins over it.
12 ounces Marinated Raisins CREAM
4 ounces Cinnamon Sugar Bring 2/3 of the Heavy Cream with the Sugar, Salt and
CREAM Vanilla to the boil.
4 1/2 Quarts Heavy Cream
Mix the Marzipan with the Amaretto and spread it on the
18 ounces Sugar
bottom of the Pie Shell
18 pieces Eggs
6 ounces Cornstarch Place the sliced Apples on top of it and sprinkle the
1/2 ounce Salt Cinnamon Sugar, roasted chopped Walnuts and the
1 ounce Vanilla Compound marinated Raisins over it.
CREAM
Bring 2/3 of the Heavy Cream with the Sugar, Salt and
Vanilla to the boil.
Mix the remaining Heavy Cream with the Eggs and the
Cornstarch.
Poor the Egg mix slowly into the boiling Cream and
Sugar mix and bring to the boil again.
Stir frequently to avoid the mixer to burn on the bottom of
the cooking pot.
Poor the hot mixer over the Apple Pies and bake it at 180
Celsius until golden brown for approximately 25-30
minutes
Allow the pie to cool down and cut it in 8 pieces.
Garnish with whipped cream and mint sprig, Vanilla and
Raspberry Sauce as per picture.
RCI Scandinavian Dinner
 Dessert - Low-fat - Espresso marsala and raisin cheesecake
luscious Espresso Cheese Cake enhanced with marsala soaked raisins

Servings: 100 Serving Ideas: Serve on a 9" plate.

15 pounds low-fat cream cheese, softened Beat the cream cheese and sugar in a mixing bowl.
7 2/3 pounds sour cream Scrape the sides to avoid any lumps.
3 1/2 pounds sugar Slowly add the sour cream and eggs
45 eggs
Scrape the sides of the bowl once more and slowly Add
10 ounces flour
the coffee and then the flour
24 ounces raisin
1/2 quart marsala wine Remove the bowl and now fold in the rasins by hand.
coffee to taste Pour the mixture into 9" cake pans that have a thin slice
of chocolate sponge cake on the bottom.
Place the cake pans on a sheet pan lined with water.
Bake at 160C degrees for 50-60 minutes.
Let the cheesecakes cool completely.
Remove from the moulds and cut into 12 pieces.
Arrange plate as per photo
RCI Scandinavian Dinner
 Dessert - Raspberry Ganache Tart
A flavourfull Raspberry Mousse with a center of Chocolate Ganache and served with Caramel Sauce

Servings: 100 Serving Ideas: Serve on a 9" plate.

RASPBERRY MOUSSE MOUSSE
6 quarts Heavy whipping cream Whip the Heavy Cream until fluffy and set aside
2 pounds Eggs Whip the Eggs and the Sugar until soft peaks
2 1/2 pounds Sugar
Fold the whipped cream into the Egg mixture followed by
3 pounds Raspberry Coulis
the Raspberry Coulis and Raspberry Compound
1 pound Raspberry Compound
5 ounces Gelantine powder Add the disolved Gelantine at last.
GANACHE TART Fill the tiramisuring, lay out with paper 1/3 and and allow
10 pieces Tartshell to set in the walking box.
4 quarts Heavy Cream CANACHE
8 pounds Dark Chocolate Couverture Bring the Heavy cream to the boil and poor it over the
Dark Chocolate Couverture
Fill the pre baked Tartshell with it,
Assembly as shown on the picture.
RCI Scandinavian Dinner
 Dessert - Sugar-free - Pinapple jelly
Fresh naturaly poached pineapple bound together with a sugar free jelly

Servings: 100 Serving Ideas: Served in a Glass, placed on a 9" plate

with Doley Paper underneath.
15 liters pineappe juice Poach the pinapple in the juice until soft.
9 pounds fresh pineapple, diced Add the food color and the disolved gelatine
25 ounces gelatine
a little yellow food coloring may be needed to
get the desired effect RCI Scandinavian Dinner

Lactose Free, Potential GF Recipe - See NOTE

GLUTEN FREE:
1.This item is GF ONLY IF Food Coloring is
not added.
 Entree - Jarlsberg Pie
Leeks and Potatoes folded with Jalsberg Cheese and Rosemary Egg Custard

Servings: 100 Serving Ideas: Serve on hot 10 "Entrée plate.

18 pie shells In a thick bottomed pan, melt the butter, sweat the garlic,
20 kilograms yukon gold potatoes sliced 2 onions and leeks.
mm thick, do not rinse Add the potatoes and sweat a little making sure the
4 kilograms leek, washed and diced potatoes are continually moved to distribute the heat.
4 kilograms onions, sliced Season with salt & pepper.
1 kilogram butter
When the potatoes still have a little bite, remove from the
500 grams garlic pan and place on trays to cool down.
salt and pepper to taste
50 grams rosemary, chopped Line the molds with the pastry and place the chilled
10 kilograms salt pastry potato mix inside, top with a little of the mixed seasoned
2 liters liquid egg seasoned mixed WITH egg, rosemary and cream.
1 liter cream Bake in a preheated oven for approximately 40 minutes
lingonberry compote or until the pastry is golden brown.
300 pieces Fresh asparagus Arrange plate as per photograph
RCI Scandinavian Dinner
 Entree - North Cape Flounder
with braised leeks and mushroom, steamed potatoes, baby shrimps and lemon butter sauce

Servings: 100 Serving Ideas: Serve on hot 10 "Entrée plate.

100 6 oz pieces Flounder Filet
6 kilograms cremini mushroom, thick
julienne cut
6 kilograms leeks, thick juliene cut
3 kilograms onion, julienned
200 pieces New potato, steamed and sliced
Green beans
6 liters lemon butter sauce
3 kilograms baby shrimps
salt and pepper
olive oil
6 liters lemon butter sauce
Gluten Free, Lactose Free
Season the fish with salt and pepper, seal on the flat grill
only one side to a nice color and finish in the oven.
Saute the onion, mushrooms and leeks, add a little bit of
the lemon butter sauce so it has a nice creamy
consistency.
Slice the potatoes and steam it until doneness.
Warm up the baby shrimps in a little bit on lemon butter
sauce.
Arrange plate as per photograph, place baby shrimps as
well as some fo the mushroom/leaks on top and garnish
with fennel leafe
RCI Scandinavian Dinner
 Entrée - Pasta - Pappardelle country chicken
Oven roasted chicken, carrots, pearl onions and peas all in a tarragon cream

Servings: 100 Serving Ideas: Serve in a hot Entree Pasta Bowl.

10 kilograms Pappardelle Pasta, cooked
10 whole Chicken, Oven roasted and cooled
frozen peas
pearl onions, Sauteed for color
carrot, Julienned on the bias and blanched
1 liter white wine
4 liters Chicken stock
5 liters heavy cream
2000 grams grated parmesan cheese
fresh ground black pepper to taste
90 grams crushed garlic
500 grams finely chopped onion
250 grams butter
tarragon
Roast the chicken, cool and pull apart into chunks
Melt butter in a heavy bottom pan, saute onions and
garlic (no colour) until soft. Add the white wine and
reduce to half. Add the stock and thicken with the Beurre
manie. Season with salt and pepper to taste . Simmer for
ten minutes and add the cream.
Heat the al dente cooked pasta and coat with the cream
sauce. Add the vegtables and toss.
RCI Scandinavian Dinner
 Entrée - SIGNATURE DISH / Swedish Style Pork Loin
Stuffed with dried fruits, served with, spinach red cabbage, herb dumplings and pan gravy.

Servings: 100 Serving Ideas: Serve on hot Signature Entrée plate.

18 kilograms Pork loin, sliced and flat as per Have the butcher cut the pork as seen in the picture so it
picture rolls out flat. Then pound the meat to it thins itself out.
Stuffing Take some of the meat and place into a food processor
Dried apricots, apples, dates and any other with some eggwhite and a little seasonoing. Place onto
fruits the layed out pork. Then place the stuffing directly onto
Earl grey tea the mixture
Star anise Then begin to roll the pork. Stop when you create roll
lemon zest and cut of the excess. This is not a pinwheel only one
Sugar round roll. Place into the plastic wrap and tightly roll and
to taste salt and pepper then roll again oin foil. From there you need to steam the
DUMPLING ROULADE pork for 30 minutes and cool. Just prior to service,
remove the pork from the wrapping, season and grill the
8 kilograms stale white bread, diced
outide on the flat top. Reheat in the oven and slice to
4 litres milk, add bit by bit as required order.
1 1/2 liters egg pulp
1 kilogram onions, finely diced sautedd soft Stuffing: Reduce the tea with all ingredients until they
no colour form a nice syrupy mass. Be sure the mix isn't overly
to taste salt and pepper sweet but a nice subtle group of flavors
500 grams butter For the Dumpling roulade sauté the onions in the butter
50 grams chicken bouillon until soft without color. Mix the egg, sauteed onion,
5 liters pan gravy melted butter, chicken bouillon and pour over the diced
bread. Gently mix until the bread has soaked up some
mix but is not mushy. Roll out aluminium foil and line with
plastic wrap. Roll the mix to a 80 mm roulade and cook in
the steamer for approx. 50 minutes or until cooked
Arrange plate as per photograph
RCI Scandinavian Dinner
 Entree -New York strip steak
sirloin steak with chive and horseradish infused hollandaise with herb potato pancake

Servings: 100 Serving Ideas: Serve on hot 10 "Entrée plate.

7 oz pre cut sirloin steak, trimmed Potato cake: cook the potato and slightly cool down,
potatoe Pancake squeeze through the mashed potato machine, add
Parsley, chives, peas somechoped herbs, onion confit, peas and season with
Hollandaise sauce, Standard proceedured salt pepper and nutmeg .
Fresh chives, To taste mix with the potato adjust texture with Instant potato if
horseradish, To Taste needed and shape in small Patty weighing about 2.5
Grilled 1/2 plum tomato ounces,. sear them on the flat top grill till golden brown
Sauteed mushrooms and finish in the oven.
broccoli Arrange as per picture presentation.
Gluten Free, Potential LF - See NOTES RCI Scandinavian Dinner

LACTOSE FREE:
1. Serve WITHOUT Hollandaise sauce
 Salad - Summer greens
Summer greens with fresh oranges and sun dried cranberries

Servings: 100 Serving Ideas: Serve on a 9" plate.

Watercress Arrange as per photograph.
Arugula RCI Scandinavian Dinner
Belgian endive, Julienned
dried cranberries
Orange segments
Sliced fresh pears kept in sugar lemon syrup
Gluten Free, Lactose Free
 Salad Entree- Drunken chicken salad
with mixed vegetables, crispy lettuces and miso mustard dressing

Servings: 100
75 each chicken breast, deboned, skin on (6 Boil the chicken breasts in boiling water until cooked with
oz each) skin on.
Chinese wine sauce for marination:
4 lt Chinese rice wine vinegar
5 ounces sushi seasoning, dry seasoning
mixed with rice vinegar
1 handful Star Anise
8 ounces Sichuan pepper
10 lt chicken stock cold Remove from the water and place in Chinese cold wine
3 pounds snow peas, top and tail. Blanched sauce and let it marinate overnight ensuring that the
and refreshed chicken is covered by the liquid to keep it moist.
3 pounds green beans, top and tail. Blanched
and refreshed
2 pounds radicchio, blanched off
3 pounds iceberg lettuce, Cut 1 cm in length
and blanched off in boiling water
2 pounds carrot , jullienne
3 pounds frisee lettuce
Lactose Free
Serve on a 9" inches plate. Blanch the snow preas and green beans in salted water
and refresh,
Copyright: RCI When ready to serve slice the chicken and place it at the
bottom of the plate with green beans. Mix the salad
ingredients together with snowpeas and place them on
top of the chicken.
Drizzle with already made miso mustard dressing, just
before serving as per picture.
2012 Chinese Run
 Soup - Bergen's Fish Soup
Rich fish veloute garnished with shrimp and mussels

Servings: 100 Serving Ideas: Serve on a 9" plate.

10 liters Fish Stock In a boiler, melt the butter and add the garlic, onions and
or celery. Cook slowly until they are soft. Do not brown.
10 liters water with 300 grams Chefwise Add the flour, stir to make a roux. Cook slowly for 3-4
Chicken stock powder minutes. Do not brown. Slowly add the stock and milk
2 kilograms spanish onion, finely diced stirring continuously.
1 stalk celery (2 kilograms) finely diced
Bring to a boil and stir constantly to ensure no lumps.
200 grams chopped garlic
500 grams plain flour Add the fish and seafood and simmer until tender.
500 grams butter Finish with the cream.
1 kilogram cocktail shrimp
Season to taste. Finish off with the parsley and dill.
1 kilogram Mussels out of the shell
2 kilograms salmon fillet, diced Arrange dish as per photograph
5 liters milk RCI Scandinavian Dinner
3 liters thickened cream Yield: 30 liters
100 grams salt
white pepper, to taste
200 grams chopped parsley
500 grams dill finely chopped as garnish
 Soup - Chilled Hellesylt Lingonberries and Yogurt Bisque
Chilled soup garnished with chopped roasted walnuts

Servings: 100 Serving Ideas: Serve in chilled soup cup.

7 kilograms lingonberry jelly or preserve Warm the sugar syrup and melt the jelly or preserve into
12 liters yogurt it, remove from the stove allow to cool slightly, add the
2 liters orange juice orange juice and blend to a puree. Chill.
1 liter cream Once cold blend with the yogurt and cream.
1 liter sugar syrup
Serve with the chopped walnuts on the top.
walnuts, chopped and roasted
RCI Scandinavian Dinner
Potential GF Recipe - See NOTE

GLUTEN FREE:
1. Make sure yogurt is GF
 Soup - Kroppkakor Soup
Light vegetable broth with chicken quenelles

Servings: 100 Serving Ideas: Serve in hot soup bowl.

20 liters chicken consomme
2 kilograms carrots, julienned
2 kilograms turnips, julienned
2 kilograms parsnips, julienned
500 grams onions, finely diced
400 grams parsley
Chicken Dumplings
3 kilograms chicken meat passed through a
fine mincer and chilled
1 1/2 liters heavy cream
salt and pepper
200 grams butter chilled, cubed
50 grams egg yolk
50 grams parsely, chopped
To make the chicken dumplings, mix the chicken meat,
small diced butter cubes, egg yolks and seasoning
together till smooth. Add the chilled heavy cream and mix
for no more than 30 seconds or the mixture may split.
Make a tester to check the seasoning, then remove form
the mixer and place in the refrigerator to chill down.
To poach the dumplings, place a wire grill across a tilting
pan of chicken stock and use a piping bags full of
chicken mix to pipe against the direction of the grill lines,
creating small dumplings. Once cooked through chill in
iced water and then drain.
Then poach the vegetables in the chicken consomme
Waiter will place at least three dumplings in each soup
bowls before serving
RCI Scandinavian Dinner