Recipes

A chilled layered parfait in fluted glasses with assorted caviar, brunoise red onions, finely chopped egg garnishes, fresh parsley, and a delicate cornstarch-thickened cream custard.

Shrimp marinated in a cilantro-ginger-lime mixture, sautéed, then chilled and served with a lush green cream sauce.

A silky chilled avocado soup made with sour cream and half-and-half, topped with a warm sauteed crabmeat and pepper relish.

Elegant chilled pike mousse baked in ring molds in a water bath, unmolded and served with a salad of sliced lobster tail, green peas, baby carrots, and fresh chervil dressed with truffle oil.

A classic Southern ambrosia salad with mandarin oranges, crushed pineapple, shredded coconut, mini marshmallows, and whipped topping, chilled and garnished with cherries.

A silky chilled purée of green asparagus with onions, leeks, garlic, and cream, elegantly garnished with crème fraîche, halved hard-boiled quail eggs, caviar, and chives.

Thinly pounded chicken breasts spread with a ground chicken-cognac mousse, rolled and poached, then chilled and sliced onto croutons with a spoonful of fruit chutney.

A silky chilled cucumber soup pureed from sautéed cucumbers and onions in chicken stock, finished with plain yogurt, and served with fresh Louisiana oysters on the half shell drizzled with lemon-shallot oil and Osetra caviar.

A chilled white bean soup pureed smooth with chicken stock and cream, topped with a relish of crispy rendered pancetta, diced Creole tomatoes, red onion, fresh basil, and olive oil croutons.

A chilled rich shrimp bisque: shrimp shells sautéed with mirepoix and flambéed in brandy, simmered with tomato paste and aromatic herbs, thickened with beurre manié, finished with cream, and served cold with smoked shrimp.

Chilled Japanese buckwheat noodle salad.

Whole blue crabs boiled in a spiced court-bouillon, served chilled with a silky green onion and chicken stock dipping sauce.

Emeril's signature Bloody Mary mix — fresh horseradish, garlic, lemon, and tomato juice blended smooth with Worcestershire and Crystal hot sauce, chilled 6 hours.

A Brazilian-inspired milk-and-fruit cocktail — ripe peaches blended with half-and-half and sugarcane alcohol, chilled overnight and garnished with fresh peach wedges.

Layers of port-marinated, seared foie gras slices pressed into a terrine, chilled overnight, and served sliced with toast points, cornichons, and a reduced port wine syrup.

Silky baked coconut custard with vanilla bean and coco lopez, served chilled and garnished with whipped cream, chocolate shavings, and espresso powder.

A thick, tangy cranberry compote with orange zest and cinnamon, thickened with cornstarch and chilled — perfect alongside roasted meats or as a dessert topping.

A refreshing chilled fruit soup blended with banana, peach, cantaloupe, honey, mint, and sour cream — wonderful as a summer first course.

A simple French-style raw blended gazpacho with cucumber, tomatoes, red pepper, garlic, olive oil, and a splash of Tabasco — served chilled.

A classic Hungarian chilled cherry soup made with sour cherries, white wine, cinnamon, and sour cream — an elegant first course.

A classic chilled beet borscht served over hard-boiled eggs, potatoes, and cucumbers with a generous dollop of sour cream — perfect for warm weather.