Diva Dish with Diane Brown
This romantic New Year’s Eve menu is inspired by the exotic flavors of the Orient. The idea is to chase away any winter chill while exciting the senses with the aphrodisiacs of the far East.
The menu serves 2–the idea, after all, is to make a romantic connection. But if you’d like to heighten the senses of a crowd, the recipes will easily double or triple. To read Diane’s intro, click here.
- 4 ounces raw scallops coarsely chopped
- 4 whole canned water chestnuts minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon rice vinegar
- 1 clove garlic minced
- 1 teaspoon nam pla Thai fish sauce
- 1 teaspoon sesame oil
- 1 large egg whites beaten
- 1 teaspoon sugar
- salt and freshly ground black pepper
- 1 medium scallion greens and white portion chopped
- 24 round wonton skins
Water to moisten wonton skins.
Combine first 11 ingredients together until incorporated.
Cover and refrigerate until ready to use.
Place one teaspoon of filling in the center of a wonton skin. Using a pastry brush, moisten edges with water and draw all sides to center, pinching together to form a “purse” shape.
Bring large stockpot of water to a gentle rolling boil.
Gently drop the dumplings in and cook until transparent, about 8-10 minutes.
Remove from water with slotted spoon and serve immediately with Soy-Ginger Dipping Sauce.
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoons sugar
- 1 medium scallion minced
- 1 tablespoons grated fresh ginger
- 1 teaspoons sesame oil
- 1 pinch chile flakes
Mix together all ingredients and refrigerate. Can be made 24 hours in advance.
- 1/4 pound uncooked large shrimp
- 4 ounce low-salt chicken broth
- 1 finely chopped carrot
- 1 tablespoon thinly sliced fresh lemongrass
- 1 tablespoons finely chopped fresh ginger
- 1 clove minced garlic
- 1 tablespoons finely chopped fresh basil
- 1 tablespoons finely chopped fresh mint
- 1 tablespoons finely chopped cilantro
- 1/2 small serrano chili stemmed, seeded, thinly sliced
- 1 1/2 teaspoons fresh lime juice
- 6 thin lime slices
Peel and devein shrimp; reserve shells.
Halve shrimp lengthwise. Transfer shrimp to small bowl.
Cover and chill.
Combine reserved shrimp shells, broth and next 4 ingredients in large pot.
Bring to boil.
Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead.)
Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids.
Return broth to pot. Bring to simmer.
Remove from heat.
Add shrimp, herbs, chili and lime juice.
Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
Ladle into bowls. Garnish with lime.
- 1 tablespoon fresh orange juice
- 1/2 teaspoon sesame oil
- 1/2 teaspoon orange zest
- 1 garlic clove thinly sliced
- 1/2 teaspoon fresh ginger
- Pinch Chinese five spice powder
- Pinch red chile flakes
- 1/2 pound fresh broccoli cleaned with stems removed
Mix together first seven ingredients in a sauté pan.
Over medium heat, simmer until reduced and slightly syrupy in consistency, about 3 minutes.
Steam broccoli in a pan fitted with a steam rack for about 5 minutes.
Spoon orange chile oil over broccoli.
- 2 tablespoons raisins
- 2 Fuji apples
- /2 teaspoon Chinese five spice blend of anise, fennel, cinnamon, cloves and ginger
- 1/2 cup plus brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons rolled oats
- 1/4 teaspoon cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter cut into pieces
- Freshly whipped cream for garnish
Preheat oven to 350 degrees.
Pour boiling water over the raisins and let them sit for 5 minutes until plump.
Core and cut the apples into thick slices and divide in two 4-ounce ramekins.
Drain the raisins in a colander and mix with the apples.
Sprinkle with Chinese five-spice powder.In a medium bowl, combine the brown sugar with the flour, oats, cinnamon, and salt.
Using your fingers, or a pastry cutter, work in the butter until the mixture resembles peas.
Sprinkle the crumble over the apples and bake for about 30 to 40 minutes, or until apples are tender, bubbling, and the top is golden.
Serve topped with freshly whipped cream.
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