Mother's Day Recipes: Chef David Burke's Lobster Scramble, Champagne 'Sundae,' Club 'Pancakes'

PHOTO Chef David Burke?s strawberry shortcake sundae is shown.
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With Mother's Day just around the corner, Burke brought his mom into the kitchen at David Burke Townhouse in New York and cooked some of her favorites -- and shared the recipes.

To read the "Nightline: Platelist" profile of chef David Burke, click HERE.

All recipes courtesy David Burke

Champagne Strawberry Banana Ice Cream "Sundae"

Serves 4

Ingredients:

For the Cake

1 lb butter

1 lb sugar

1 lb flour

8 eggs

2 C milk

1 orange, zested

1 lemon, zested

2 tsp vanilla extract

Method:

Cream together the butter and sugar

Add eggs, vanilla and zest, mix together

Slowly stir in flour

bake 325 for 30mins or until a toothpick comes out clean

1 pint strawberries, sliced

mix together strawberries, champagne or orange juice and sugar to macerate

To assemble:

Place piece of cake on a plate or small bowl. Top with strawberries. Top with ice cream. Add additional desired toppings -- whipped cream, chopped nuts, chocolate sauce, etc.

Lobster Scramble in Ostrich Egg Shell

Serves 4

Ingredients:

12 large eggs (cracked and whisked together)

2 oz. milk or lobster bisque (whisked in with eggs)

2 1 lb lobsters cooked and chopped or 12 shrimp chopped

2 shallots, minced

2 T tomatoes, chopped

2 T chives, chopped

2 T butter

4 Ostrich egg shells (optional)

¼ C crème fraîche

caviar (optional)

Method:

Whisk eggs and milk or lobster bisque together. Heat up large skillet. Melt butter, add shallots, tomatoes, lobster meat or shrimp. Sautée until cooked through. Add egg mixture and scramble traditionally. Add salt, pepper, and chives. Place in four hollowed out Ostrich egg shells or bowls. Garnish with a scoop of crème fraîche and fresh snipped herbs. Top with caviar if desired. Serve with toast points.

Recipe for Chef David Burke's Turkey Club pancakes on the next page

Turkey Club 'Pancake'

Serves 4

Ingredients:

For the Pancakes

2 ¼ cups buttermilk

¼ cup melted unsalted butter

3 large eggs, separated

2 ¼ cups all-purpose flour

¼ cup sugar

2 tsp baking powder

¾ tsp baking soda

½ tsp salt

1 cup turkey breast, cooked and chopped

Lettuce

Tomato

Bacon

Eggs

Method:

In a medium mixing bowl, beat together the buttermilk and melted butter. When they are well combined, whisk in the egg yolks. Set aside.

Combine the flour sugar, baking powder, baking soda, and salt in another mixing bowl. Set aside.

Using an electric mixer beat the egg whites until soft peaks. Pour the buttermilk mixture into the dry ingredients and mix them together to just blend. Do not over beat. Using a rubber spatula, gently fold in the egg whites to just incorporate.

Heat a nonstick omelets pan over medium heat. Spoon the batter filling the pan.

Cook until the top is filling with bursting bubbles. Place turkey into batter

Flip when the bottom is golden. Turn and cook the remaining side.

To assemble:

Place one turkey pancake on a plate. Layer with lettuce, tomato and bacon. Place another turkey pancake on top. Create a third layer if desired. Top with a fried egg.

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