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Susan Jung


New Year's Eve is a great excuse to get together with friends. I love to serve bubbly and other drinks (including non-alcoholic ones) and a buffet of delicious treats. Supplement the following recipes with dips, served retro-style, in a hollowed- out loaf of bread; or simple dishes such as grilled shelled shrimp wrapped in thin slices of prosciutto; and other nibbles, including bread, cheese and pat?.
Eggnog (pictured)
I'm not sure where I found this recipe but it's delicious. It's potent, so should be drunk with caution. Because it contains raw egg, it shouldn't be consumed by those with a compromised immune system. The eggnog base should be made a day in advance.
6 large eggs, separated
350-450 grams granulated sugar, separated
1 litre whole milk, or more if needed
175ml bourbon
175ml dark rum
100ml Grand Marnier
1/4 tsp fine sea salt
500ml cream, chilled
To serve:
Freshly grated nutmeg
Cinnamon sticks
Use an electric mixer to whip the egg yolks with 125 grams of sugar until they become thick and pale yellow. Stir in the milk, bourbon, rum and Grand Marnier. Cover with cling-film and refrigerate for at least eight hours.
Remove the egg whites from the fridge about an hour before whipping them. In a clean, dry bowl, using a clean, dry beater, whip the egg white until frothy. Add the salt then, with the mixer speed on low, add the sugar to the white in a slow, steady stream. Turn the mixer speed to medium-high and whip until the white is glossy and forms medium peaks. Quickly mix one-third of the egg white into the yolk mixture. Add the remaining white in two additions, fold- ing gently to maintain as much volume as possible. In the mixing bowl used to whip the egg white, whip the cream until it forms soft peaks. Gently fold the whipped cream into the mixture. Taste the eggnog and, if it's too strong, stir in more cold milk. Ladle the eggnog into small cups, add a cinnamon stick and grate nutmeg on top before serving.
Blini with creme fraiche and caviar
Be as cheap or luxurious as you want with the caviar: salmon roe is inexpensive and delicious but sturgeon caviar is even better.
60ml warm water (45 degrees Celsius)
7 grams dry yeast
15 grams sugar, divided
60 grams plain flour
60 grams buckwheat flour
240ml milk, scalded then cooled to 45 degrees
2 large eggs, separated
40 grams unsalted butter, melted, then cooled to lukewarm
1/4 tsp fine sea salt
Cooking oil, for the skillet
To serve:
Creme fraiche, as needed
Caviar of choice, as needed
Mix the water with five grams of sugar and the yeast, stir to dissolve, then leave the mixture at room temperature until bubbly. In another bowl, whisk the egg yolks with the milk and butter.
Mix together the plain and buckwheat flours. Add the yeast/water and yolk/milk mixtures to the flour and whisk thoroughly. Wrap the bowl in cling-film and leave for about two hours until bubbly, or refrigerate overnight. If you refrigerate the batter, leave it at room temperature for about 45 minutes before continuing with the recipe.
Stir the mixture to deflate it. In a clean bowl, whip the egg white with the salt until foamy. Stir in the remaining sugar and whip until the white forms soft peaks. Gently fold the egg white into the batter.
Heat a skillet over a medium-low heat and coat it very lightly with oil. When the pan is hot, stir the batter to recombine the ingredients then spoon it, in 3cm circles, onto the skillet. Cook until lightly browned on one side then flip them over and cook the other side. Stir the batter each time before using it and oil the pan as needed while cooking the blini.
Spoon a little creme fraiche over each blini then top with caviar.
Gougeres
Make the gougeres in advance, reheat them for about five minutes in a 180-degree oven and serve them warm.
240ml water
120 grams unsalted butter, cut into chunks
130 grams bread flour or plain flour
5-7 large eggs, at room temperature, plus one for the egg wash
100 grams gruyere, finely grated
10 grams finely grated parmesan, plus extra for sprinkling
1/4 tsp ground paprika
Pour the water into a saucepan and set it over a medium flame. Add the butter and bring the liquid to a boil. Add the flour all at once and stir immediately with a wooden spoon. Turn the heat to low and stir constantly for about three minutes to dry out the mixture. Put the batter in a mixing bowl and stir for a few minutes to release the steam (use an electric mixer, if you have one). Stir in one of the eggs, letting it fully incorporate into the batter before adding the next. After adding five eggs, check the consistency. The batter is ready when it's glossy and smooth and when it forms a soft peak when touched with a fingertip. Add more egg as needed to get the right consistency; you might need only part of an egg. (Whisk it and stir it in a little at a time.) Stir in the gruyere, parmesan and paprika.
Preheat the oven to 200 degrees. Use a piping bag fitted with an 8mm plain tube to pipe the batter into 1.5cm circles onto a parchment-lined baking tray, leaving about 2cm between them. Whisk an egg with about 30ml of water and brush this lightly over the surface of each gougere, then sprinkle with a little parmesan.
Bake at 200 degrees for 10 minutes, then lower the heat to 180 degrees and bake until the gougeres are fragrant, puffed, lift cleanly from the parchment and are firm on the bottom.
Cool them on the baking tray before packing into airtight containers until needed.
Styling: Nellie Ming Lee
 


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Susan Jung's recipes for eggnog, gougeres and blinis with caviar