Le Basque is an internationally renowned catering and event Production Company based in South Florida. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza (a native of the Basque Country), Jim Mozina and Ian Perris.
Among many high-profile and private clients, such prestigious figures include President Barack Obama, President Clinton and HH MM The King and Queen of Spain, Don Juan ; celebrity clientele including Andrea Bocelli and Carolina Herrera; international fashion houses including Cartier and Yves St. Laurent; and global conglomerates UBS and Sotheby’s.
They shared with us authentic Basque inspired winter/holiday dishes recipe served around the world. Their platters includes their Seafood Salpicon with Octopus, Scallops, Mussels, Crayfish, Razor Clams, Verrine of Chilled Rillette; Herbed Lamb Chop with Mint Pea Puree, Chanterelle Fricassee; and Sponge of Beet Root with Crottin Cheese Ice Cream, Granola Crumble and Cider Caramel.
- Terrine of Chocolate, Pistachio Sponge, Goat Milk Salted Toffee, Gold and Pumpkin Seed Dust.
INGREDIENTS
Terrine of Chocolate
Vegetable oil, for greasing the pan1/2 pound (2 sticks) unsalted butter12 ounces bittersweet chocolate, such as Lindt, broken in bits1 teaspoon instant coffee powder1 cup sifted confectioners' sugar1/3 cup unsweetened cocoa powder8 extra-large egg yolks, at room temperature.
1 tablespoon Cognac or brandy
Pinch of kosher salt
3 extra-large egg whites, at room temperature*
1 tablespoon granulated sugar
1/2 cup cold heavy cream
1 teaspoon pure vanilla extract
Pistachio Sponge
80 gr. Pistachio Paste
120gr. Egg white
80 gr. Yolk
80 gr. Sugar
25 gr flour
Goat Milk Salted Toffee
1 cup Goats Milk
1 cup Brown Sugar
1⁄2 cup Heavy Cream
1 tsp Maldon Salt
Golden Pumpkin Seed Dust
1⁄2 cup Pumpkin Seeds 1⁄2 tsp Golden Powder
Pistachio Sponge
- Sponge of Beet Root, Croton Ice Cream, Pistachio and Black Pepper Crumble, Cider Caramel.
INGREDIENTS
Sponge of Beet
200 gr Whole Eggs
25 gr AP Flour
20 gr Beet Powder
1 tsp Sugar
Crouton Ice Cream
2 units Crouton Cheese
3 cups Heavy Cream
1 cup Simple Syrup
1 1⁄2 tsp Ice Cream Stabilizer
1 Tbsp Glucose
Granola Crumble
1 cup granola
Cider Caramel
1 bottle of Cider
1 cup Brown Sugar
DIRECTIONS
Sponge of Beet
Mix Egg, AP Flour, Beet Powder & Sugar with a hand blender. Place in Siphon with 2 charge cartridges. Release mixture in plastic cup. Fill 1/3 of the cup. Place in microwave for 30 seconds. Let cool.
Crouton Ice Cream
In a stand mixer, mix Crouton cheese with 1 cup of heavy cream until blended and softened.
In heavy sauce pan, add 2 cups of heavy cream, simple syrup, ice cream stabilizer and glucose. Heat thoroughly, but do not boil. Let cool.
Add to Stand mixer with original mix, blend well.
Add mixture to ice cream machine and churn for 40 minutes.
Granola Crumble
Add to food processor and pulse until pea size crumble.
Cider Caramel
Reduce the cider by half on medium heat.
Add sugar and keep reducing until syrup forms “ropy” threads. Let cool.
- Sage Tempura, Mascarpone, Tomato Cloud.
INGREDIENTS
Sage Tempura
12 Sage Leaves
1⁄2 cup Mascarpone Cheese
1⁄2 cup Tempura Mix
1 Egg
1⁄2 cup Carbonated Water
Frying Oil
Tomato Cloud
1 Tomato
1⁄2 tsp Xantan Gum
1 Tbsp Heavy Cream
DIRECTIONS
Sage Tempura
Sandwich 2 Sage leaves with mascarpone cheese inside (roughly 1 tsp). Let Chill. Mix beaten Egg, Tempura Mix & Carbonated Water to form the Tempura Batter. Heat Oil to 350 F. Dredge leaves in Tempura Batter and Fry until light gold in color
Tomato Cloud
Put tomato in Vitamix and Blend
Use a cheese cloth lined Chinois and strain, letting gravity do its work for 2 hours. (only the tomato water should drain, without any color. DO NOT PUSH the tomato through.
Place tomato water in blender with 1⁄2 tsp of Xantan Gum and blend.
Add mixture to siphon with Heavy Cream and add 2 charge cartridges.
- Rosemary Figs, Roasted Apricot, Prunes, Quince, Fig Reduction, Rosemary Buttermilk Ice cream.
INGREDIENTS
Rosemary Figs
1/2 lbs Fresh Fig
1 bottle White Wine 1 Cinnamon Stick
5 Star Anise
5 Cloves
1 cup Brown Sugar
Apricot
1⁄2 lb Dried Apricot
1 bottle White Wine 1 Cinnamon Stick
5 Star Anise
5 Cloves
1 cup Brown Sugar
Prunes
1⁄2 lb Dried Prunes
1 bottle White Wine 1 Cinnamon Stick
5 Star Anise
5 Cloves
1 cup Brown Sugar
Fig Reduction
1lb Dried Figs
2 Quarts Water
2 cups Brown Sugar
Rosemary Buttemilk Ice Cream
1/2 quart Heavy Cream
1 small bunch of fresh Rosemary 1⁄2 quart of Buttermilk
1 Tbsp Glucosa
1⁄2 cup Sugar
1 1⁄2 tsp Ice Cream Stabilizer
DIRECTIONS
Rosemary Fig
Place White Wine, Cinnamon, Star Anise, Cloves & Brown Sugar in Heavy Sauce Pan. Heat mixture until sugar has dissolved. Bring to a boil and whole Figs. Boil for 5 minutes, After the 5 minutes, turn the heat off and let steep in the mixture until it cools.
Apricot
Place White Wine, Cinnamon, Star Anise, Cloves & Brown Sugar in Heavy Sauce Pan. Heat mixture until sugar has dissolved. Bring to a boil and dried Apricots. Boil for 5 minutes, After the 5 minutes, turn the heat off and let steep in the mixture until it cools.
Prunes
Place White Wine, Cinnamon, Star Anise, Cloves & Brown Sugar in Heavy Sauce Pan. Heat mixture until sugar has dissolved. Bring to a boil and dried prunes. Boil for 5 minutes, After the 5 minutes, turn the heat off and let steep in the mixture until it cools.
Fig Reduction
Rehydrate Figs for 12 Hours in 2 Quarts of water.
Add to Sugar to rehydrated figs in water and heat in Heavy Sauce Pan for 30 minutes. Take out the figs and reduce the liquid on low heat, until a syrup forms.
Rosemary Buttemilk Ice Cream
Heat Heavy Cream with sugar, glucose, Rosemary and let infuse over low heat for 5 minutes. Take off heat and let steep for 10 minutes. Strain and add stabilizer. Let cool. Add Buttermilk, mix well and put in Ice Cream Machine.
- Goat Milk Brulee with Thyme.
INGREDIENTS
1 qt Heavy Cream
8 egg yolk
8 tea spoon powder sugar Fresh thyme
Sugar
DIRECTIONS
• Put the cream with the thyme in a pot and bring to a boil. It should boil for 8 minutes.
• Put the yolks together with the sugar and beat until creaming.
• Add the hot cream over the yolks by mixing constantly.
• Place the cream mixture in the molds.
• Bake at 300 F, water bath for 30 minutes.
• Cool and refrigerate for 12 hours.
• Put a spoonful of sugar on the cream and caramelize with the help of a torch
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