A meal to remember: A century later, dinners re-create food served on the RMS Titanic
20 slices (about 1/2-inch thick) baguette
1 teaspoon lime juice
10 small cooked shrimp, halved lengthwise
20 flat-leaf parsley leaves
2 tablespoons caviar
To prepare shrimp butter: In a large skillet, heat the oil over medium heat. Add the shallot and garlic. Cook, stirring often, for about 5 minutes or until softened.
Increase the heat to high and add the shrimp. Saute the shrimp for 4-5 minutes or until the shells are pink and the flesh is opaque. Remove the shrimp and cool. When cool enough to handle, peel shrimp and discard shells. Transfer the shrimp mixture to a blender or a food processor fitted with the steel blade. Then return the skillet to the heat and add the brandy or fruit juice. Cook, stirring, for about 30 seconds or until the brandy is reduced to a glaze. Scrape the glaze into the shrimp mixture.
Pulse the shrimp mixture until it is coarsely chopped. Add the cream cheese, butter, tomato paste, salt, pepper and vanilla. Process until almost smooth. Set aside.
To prepare the canapés: Place the baguette slices on a baking sheet and toast under the broiler for 1 minute per side or until lightly golden. Remove from broiler and set aside. Drizzle the lime juice over the cooked shrimp halves; stir and reserve.
To assemble canapés: Place the shrimp butter in a pastry bag fitted with a decorative tube. Pipe the shrimp butter onto the toasted baguette slices, or spread mixture on slices using a table knife. Top each with a cooked shrimp half, parsley leaf and small amount of caviar.
— From "Last Dinner on the Titanic: Menus and Recipes from the Great Liner" by Rick Archbold and Dana McCauley (Madison Press, $25.95). Tested by Susan Selasky in the Free Press Test Kitchen
Nutritional information: 92 calories (45 percent from fat), 5 grams fat (2 grams sat. fat), 7 grams carbohydrates, 5 grams protein, 196 mg sodium, 38 mg cholesterol, trace of fiber.
BRAISED CHICKEN WITH LEEKS, SPINACH AND APPLES
Preparation time: 15 minutes
Total time: 1 hour, 25 minutes
Greg Reyner, chef-owner of Cafe Muse in Royal Oak, developed this recipe based on one of the courses of the last first-class dinner on the Titanic — originally roast squab with watercress. Reyner substituted chicken thighs and spinach.
Flour for dredging (about ¾ cup)
Olive oil for frying (about ¼ cup)
8 large skinless, boneless chicken thighs
Sea salt and fresh cracked pepper to taste
2 leeks (white parts only), sliced, rinsed well, diced
4 cloves garlic, peeled, diced
1 cup dry white wine, such as Chardonnay, or chicken broth or stock
1 large apple (such as Granny Smith), peeled and diced
2 cups fresh spinach, washed and torn
Preheat oven to 350 degrees.