For a festive and extravagant treat on New Year’s Eve or New Year’s Day, we’ve got a recipe that will knock your guest’s socks off!  It’s beautiful, it’s smells great and tastes even better. Our very own Lucy Miller was a special guest at Euphemia Haye’s last cooking class.  She and Chef Ray created this divine recipe that utilizes one of the most delicious fruits of the sea – Stone Crab Claws!  Lucy added her touch by including food-grade essential oil essences into the ingredients, giving the recipes a pure taste and aroma that elevates the taste to an exciting new level.  We hope you enjoy the recipe – it’s perfect as a New Year’s Eve appetizer or for an entree at a New Year’s brunch. This dish is pure luxury – setting the right tone for 2013! Enjoy and Happy New Year!
 

BROWN RICE FLOUR AND BUCKWHEAT BLINI WITH STONE CRAB AND PINK GRAPEFRUIT-INFUSED AIOLI

 
• 6 Brown Rice Flour and Buckwheat Crêpes
• 6 Jumbo Stone Crab Claws (shelled and ready to eat)
• 6 – 8 tsp. Sour Cream
• 3 Tbsp. Red Pepper Slivers
• 2 Tbsp. Chives or Scallion Greens, finely diced
• 2 Tbsp. Butter
• 1 Recipe Pink Grapefruit Aioli
Butter and warm the crêpes. Place a dollop of sour cream in the center of 6 warm (not hot) plates. Spread a teaspoon of sour cream on the warmed crêpes. Break up the knuckle meat of the crabs and place them evenly on the crêpes. Fold the crêpes in half and in half again. Place the triangular crab and sour cream stuffed crêpes in the center of the plates on the dollops of sour cream. Place a crab claw on top of each crêpe. Artfully place a tablespoon of aioli on the plates. Garnish with the red pepper sliver and chives. Serve immediately.
 

RICE FLOUR AND BUCKWHEAT CRÊPE WITH PINK GRAPEFRUIT ESSENCE

(Approximately 12 crêpes)
• 1 Cup Milk • 1 ½ Tbsp. Grape-seed Oil
• 2 Eggs • ⅔ Cup Brown Rice Flour
• Pinch Salt • 3 Tbsp. Buckwheat Flour
• Pinch White Pepper • 6 Drops Pink Grapefruit Essence
• Clarified Butter for cooking crêpes
The Batter
Whisk together the milk, eggs, salt and pepper. Slowly whisk in the flours. Let the batter rest for 1 hour. Whisk the pink grapefruit essence into the grape-seed oil. Carefully fold the oil into the batter.
The Crêpe
Heat a crêpe or omelet pan until it is quite warm. (A non-stick pan works best). Place a thin layer of butter on the bottom of the pan. With a small ladle, pour enough batter into the pan to make a paper thin coating on it. Roll the pan back and forth to coat the bottom evenly. When all the liquid has solidified, and the bottom becomes slightly brown, turn the crêpe over. Brown the crêpe on the reverse side. Remove crêpe to a cool plate with a piece of parchment paper on it. Repeat this procedure with the remaining batter until it is gone. Stack the crêpes with parchment paper between each one. Reserve the crêpes for later use. They will keep several days in the refrigerator if tightly wrapped.
 

PINK GRAPEFRUIT-INFUSED AIOLI

• 1 Egg
• 1 Pinch Salt
• ½ Cup Grape-seed Oil
• 10 Drops Grapefruit Essential Oil
• 4 Drops Neroli Essential Oil
• ½ tsp. Fresh Lemon Juice
Whisk the egg and salt together. Whisk the pink grapefruit essential oil and neroli oil into the grape-seed oil. Slowly whisk the oil into the egg. Whisk in the lemon juice