Starter

Reto Stefania, 33, Swiss-Italian, executive pastry chef of the Shangri-La Kerry Centre Hotel, Beijing since June 2006. With 17 years’ experience in the catering industry, he also enjoys squash, badminton, soccer and painting. He strongly recommends local green apples for a starter, instead of the sweet Fuji apple.

 

Smoked Filet of Trout with Elstar Apple Salad and Cranberry Cream

 

Ingredients:

2     Smoked-trout fillets

1     Green apple

       Freshly squeezed lemon juice

2     Tablespoons low-fat mayonnaise

3     Tablespoons whipped cream

       Cranberry jelly, White ground pepper and salt

     Winter Greens, boiled egg and tomato, caviar

 

Preparations:

1.    Clean and remove all remaining bones from two smoked-trout fillets and cut them diagonally into two or four pieces.

2.    Halve and core one apple. Cut the apple into thin slices and marinade with a few drops of lemon juice.

3.    Combine two tablespoons of low-fat mayonnaise and three tablespoons of whipped cream in a mixing bowl; add marinated apples; whip the mixture with a wisk until stiff and then slowly mix with two tablespoons of cranberry jelly; season with freshly ground white pepper and salt.

4.    Place the Elstar apple salad in the centre of a cold plate; arrange one or two pieces of the smoked trout close to the salad. Garnish with winter greens, watercress salad (if available), boiled egg and tomato, caviar and the cranberry whipped cream.

 

 

John A. Kotas Jr., executive chef of Western Kitchen operations in the Hotel Kunlun, Beijing, has 35 years of international experience in four- and five-star hotels and resorts in regions of North America, Africa, Asia, Latin America, the Caribbean and Europe. Born and raised in Chicago, Illinois, in the United States, he is used to the freezing weather in Beijing but is disappointed by the lack of snow.

 

Smoked Duck and Gorgonzola Strudel, with Dark Cherry Gleuweine Compote

 

Ingredients:

Smoked Duck Strudel

1     Package phyllo dough

2     Smoked duck breasts

1/2 Cup pre-cooked risotto

1/2 Cup gorgonzola

1/4 Cup clarified butter

Dark Cherry and Gleuweine Fondue

1     Cup whole dark cherry  

       compote

1/4 Cup red wine

1     Tablespoon fresh orange 

       zest

1     Cinnamon stick

1/4 Cup heavy cream

 

Preparations:

Smoked Duck Strudel Skewers:

1. Preheat oven to 425°F. Cut smoked duck breast into finger-size portions.

2. Layer three sheets of phyllo, brushing each layer with melted butter.

3. Place smoked-duck finger portions on layered phyllo and place one teaspoon of pre-cooked risotto and gorgonzola on top.

4. Fold and seal in cylinder shape.

5. Place on sheet tray and bake in pre-heated oven for approximately 12 minutes or until golden brown.

 

Cherry and Gluhwein Compote:

Combine dark cherry compote, red wine, heavy cream, cinnamon stick and fresh orange zest and bring to simmer for approximately three–five minutes. Let cool.