Holiday Oyster Shooter

Divide the oysters and juice, shallots and thyme between two chilled champagne glasses.

Fill glass approximately 1/2 full with champagne and enjoy.

Frozen Raspberry Souffles

TO MAKE THE SOUFFLÉS:
Clean and remove any stems from the raspberries.  Reserve 20 nice berries for later use.  Puree the raspberries in a food processor and strain to remove the seeds.  Approximately 2/3 cup of purée should remain.

Break the egg into a glass or stainless steel bowl or double boiler.  Add the honey and whisk thoroughly.

Place

Warm Chocolate Tart

Preheat oven to 350 degrees.

Combine the heavy cream and milk in a heavy saucepan.

Place over high heat and bring contents to a boil.  Remove from heat, add the chocolate, and stir until the chocolate is completely melted.

Beat the 2 eggs in a bowl.  Slowly pour the warm chocolate and cream mixture in the bowl, whisking constantly.

Pour t

Chef Jacques Ratatouille

TO PREPARE THE RATATOUILLE:

Cut an X in the bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water for 1 minute.  With a slotted spoon, transfer the tomatoes to a cutting board. When cool enough to handle, peel off the skin with a paring knife, beginning from the scored end.

Coarsely chop the tomatoes and

Chef Jacques' Egg Nog

Separate the eggs and place the yolks in a large mixing bowl. Beat the sugar into the egg yolks, adding the sugar in small batches. Beat vigorously until the egg and sugar mixture turns white (this may take several minutes). Add the heavy cream, vanilla, and brandy. Mix well and set aside.

GOAT CHEESE SOUFFLÉ

Thoroughly cream the goat cheese using an electric mixer or food processor. Add the cumin seed and egg yolks and process only enough to blend. 

Preheat an oven to 375 degrees F.

Butter and flour two 6 ounce soufflé molds.

Whip the egg whites until soft peeks are formed. Gently fold the egg whites into the cheese and egg mixtur

Warm Apple Tarts

Preheat oven to 450 degrees.

Brown the butter in a heavy medium sauté pan over high heat.

Add the apple wedges and sprinkle with evaporated can juice. Cook over high heat, allowing the evaporated can juice to caramelize.

Toss the apples several times. When the evaporated can juice is caramelized, add the cinnamon, toss, and remove apples from pan.

Oysters with Mignonette Sauce

Combine all of the ingredients for the sauce in a small mixing bowl, whisk thoroughly, and adjust seasonings to taste.

Wash the oysters, open, and lift off the shallow shell. Be sure to wipe off the oyster knife after opening each oyster. Leave the oysters attached to the bottom (deeper) shell.

Place the oysters on the half shell on special oysters platters or on a bed of crushed

Chicken Breast Stuffed with Morale Mushrooms

To Prepare the Stuffing

1. Melt butter in skillet, add shallots.
2. Sauté for 10 seconds.
3. Add mushrooms, lemon juice, salt, and pepper, and reduce over high heat until the mushroom moisture evaporates.
4. Remove from heat and add the bread crumbs and chives.
5. Adjust seasonings and a llow to cool before stuffing t
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   Strawberries Romanoff
   

   Preparation

   Custard Sauce:

   1. Combine the milk, sugar, orange and lemon rind, and split vanilla bean in a heavy copper or stainless steel saucepan. Scald the milk and remove from flame. Strain the milk to remove the vanilla bean and citrus rinds.
      
      
   2. Separate the eggs. Reserve the whites
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