The Saint Paul Hotel is hosting several "Tribute to the Titanic"-themed teas in conjunction with exhibit "Titanic: The Artifact Exhibition" being presented at The Science Museum of Minnesota. The teas will be held at 3 p.m. on Saturday, October 10 and 17.
Saint Paul Hotel Executive Chef Lance Kapps created a five-course tea menu that was inspired by the food served on The Titanic. This morning he demonstrated the first course, Canapés a Amiral.
The Tribute to the Titanic Teas are $35 per person and includes tax and gratuity. For reservations or further information on any of The Saint Paul Hotel's popular afternoon teas, please call 651-228-3860 or go online to http://www.saintpaulhotel.com/.
Canapés a Amiral
Thin Sliced Baguette 20 slices
Lime Juice 1 tsp
Shrimp (21/25 count) 10 poached, halved lengthwise
Flying Fish Roe 2 tbsp
Shrimp Butter:
Vegetable Oil 1 tbsp.
Shallot 1 large shallot, minced
Garlic 1 clove
Shrimp (21/25) 8 oz with shell on
Brandy ¼ cup
Cream Cheese 4 oz.
Butter, softened 2 tbsp
Tomato Paste 1 tbsp
Salt and Pepper to taste
Vanilla Dash
Thin Sliced Baguette 20 slices
Lime Juice 1 tsp
Shrimp (21/25 count) 10 poached, halved lengthwise
Flying Fish Roe 2 tbsp
Shrimp Butter:
Vegetable Oil 1 tbsp.
Shallot 1 large shallot, minced
Garlic 1 clove
Shrimp (21/25) 8 oz with shell on
Brandy ¼ cup
Cream Cheese 4 oz.
Butter, softened 2 tbsp
Tomato Paste 1 tbsp
Salt and Pepper to taste
Vanilla Dash
Method:
1. In a sauté pan heat oil and add shallots and garlic, cook till soft.
2. Increase heat to high and add the shell on shrimp.
3. Sauté shrimp for 3 to 4 minutes until shells are pink.
4. Peel shrimp and discard the shells.
5. Add brandy to sauté pan and deglaze the pan and reduce for 30 seconds.
6. Add brandy, shrimp, and vegetables to a food processor bowl.
7. Puree shrimp mixture until finely chopped, and then add cream cheese, butter, tomato paste, salt, pepper, and vanilla. Process until smooth.
8. Place sliced baguette on to a baking sheet and toast under a broiler for 1 minute on each side.
9. Drizzle lime juice over cooked shrimp halves.
10. Place shrimp butter in a piping bag fitted with a star tip. Pipe shrimp butter onto toast. Garnish with cooked shrimp halves and flying fish roe.
1. In a sauté pan heat oil and add shallots and garlic, cook till soft.
2. Increase heat to high and add the shell on shrimp.
3. Sauté shrimp for 3 to 4 minutes until shells are pink.
4. Peel shrimp and discard the shells.
5. Add brandy to sauté pan and deglaze the pan and reduce for 30 seconds.
6. Add brandy, shrimp, and vegetables to a food processor bowl.
7. Puree shrimp mixture until finely chopped, and then add cream cheese, butter, tomato paste, salt, pepper, and vanilla. Process until smooth.
8. Place sliced baguette on to a baking sheet and toast under a broiler for 1 minute on each side.
9. Drizzle lime juice over cooked shrimp halves.
10. Place shrimp butter in a piping bag fitted with a star tip. Pipe shrimp butter onto toast. Garnish with cooked shrimp halves and flying fish roe.
Source: Kare11
Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987
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