Recipes for Leo And the hottest days of the yearby chef to the celebrities -- Sabra Ricci
Leo (July 23 to August 22) is the larger-than-life sign of the zodiac. As the sun is the center of the solar system and all the planets revolve around it, Leos expect to be the center of their universe with all things revolving around them. With their dazzling light and fiery energy, it is fitting that their sign rules the mid-point of summer and the hottest days of the season. It is the season of vacations, parties, reunions … all occasions for the Lion to entertain on a grand scale or gladly accept the invitation to another's soiree. The sure way to delight any Leo is to lavish them with luxurious dishes, and seat them at the head of the table surrounded with adoring fans. Set the table with fine gold linens, ruby goblets and a crystal vase of small gold and burgundy sunflowers. Candles will just be a mere addition, for when you make sure the spotlight is on the Lion, he will cast his radiance on all in attendance, illuminating the room.
Hawaiian Bananas Foster
Ingredients
4 bananas
1/2 cup brown sugar
2 ounces butter
1/4 cup Meyers Rum
1 large scoop of high quality vanilla ice-cream
1/4 cup macadamia nuts, toasted and chopped
Instructions
Peel banana and slice lengthwise. Press flat side of bananas in brown sugar and set aside. Melt butter in large sauté pan over medium-high heat and lay bananas down flat in the pan and caramelize, being careful not to burn them. Add Meyers Rum and ignite with a long lighter or long wooden match and be very cautious not to burn yourself. When the flame goes out serve over ice cream and sprinkle with macadamia nuts.
Grapes with Warm Baked Brie and Crostini
Ingredients
1 bunch seedless red flame grapes
1 bunch seedless green Thompson grapes
1 8-ounce Brie, rind removed
8 to 10 sheets phyllo dough
2 tablespoons honey
1 stick butter melted
1 baguette thinly slice on diagonal and toasted
Instructions
Wash grapes, leaving them in bunches, set aside to dry on paper towels.
Brush one sheet of phyllo dough with butter and place Brie in center of sheet. Spread honey on top of Brie. Wrap dough around Brie, sealing edges. Continue to brush butter on phyllo sheets one at a time and place Brie in center with the sealed edges down each time, until all phyllo sheets are used. Place on baking sheet; bake 10-12 minutes at 425 degrees or until lightly browned.
Arrange grapes on serving plate. On another serving plate, arrange warm baked Brie and crostini. Spread crostini with Brie.
1 cup crème fraiche (see below for ingredients)
Whites from 2 eggs hard-boiled, chopped very fine
Yolks from 2 hard-boiled eggs, chopped very fine
2 tablespoons shallots, minced fine
2 lemons sliced in wedges
2 jars Beluga or Oscetra Caviar
Warm Bellinis
Good Champagne
Crème Fraiche
1/2 cup cream
1/2 cup sour cream
Combine in jar, cover and let set for 8 hours or until thickened. Chill in refrigerator.
Bellinis
1 baguette French bread, sliced
butter melted
Brush each side of bread slices with butter and bake 5-8 minutes. An alternative is black pumpernickel bread, thinly sliced, rye biscuits, Melba toast rounds or any other very hard biscuit.
Instructions
Arrange the first five ingredients attractively, each in its own separate small dish. The caviar should be served in an elegant setting, such as a square mother-of-pearl dish and spoon set available at various sites online. Mother-of-pearl spoons should always be used. Never serve with a metal spoon.
Spread any combination of caviar and side dishes on Bellinis to suit the individual taste. Serve with flutes of chilled champagne.
Chilled Lobster with Creamy Tarragon Sauce
Ingredients
Bibb lettuce leaves, washed and dried
1 pound cooked lobster, in bite-sized pieces
Creamy Tarragon Sauce 1 tablespoon olive oil
1 cup sour cream
1 tablespoon fresh tarragon, finely minced
2 tablespoons mayonnaise
1 tablespoon red onion, finely minced
2 teaspoons freshly squeezed lemon juice
Salt and pepper to taste
Instructions Combine all ingredients in food processor. Pulse until well blended. Pour into serving dish and chill until ready to serve.
Arrange lettuce leaves on serving plates. Top with chilled lobster. Drizzle with small amount of sauce. Serve remaining sauce on the side.
About the Author Sabra Ricci is a chef to the celebrities and a world-renowned caterer on the beautiful island of Maui, as well as an accomplished astrologer. She is renowned for her healthy, delectable menus. A graduate of the California Culinary Academy in San Francisco, Sabra worked in Paris for YES Catering Company and as a consultant at Grail Springs Spa in Canada. During the 2003 fashion week in New York City, Sabra was one of four chefs selected to participate in the 'Five Star Feast', a 'Chef to the Celebrities' cooking extravaganza and live demonstration hosted by Joan Lunden.
