Robin Anish: Make your own Hollandaise to celebrate 2017

A plum pudding gently steams on the stove as I am writing this column my mother's recipe. Sweetly spiced, dark with molasses and a bit boozy from flaming the pudding, she served it on Christmas day with either marshmallow sauce or lemon sauce.

Many Christmases have passed since she has been gone. With my mother's old pudding mold and the cookbook from which she found the recipe, I carry on the tradition every Christmas.

With the publication of this column, Christmas has come and gone and we are four days into the new year. New Year's provokes thoughts and emotions both bitter and sweet it's only natural to reminisce; we are saying goodbye to the year that has been, while looking onward to the unknown as we face the new year.

So, with that in mind, I will hold my family and friends in my heart, along with those lost to me in 2016 even closer still. I'll contemplate the past year and take from it only the sweet and leave the bitter far, far behind!

A special dinner to welcome the New Year ...

Chicken Crabs with Hollandaise


4 boneless, skinless chicken breasts

8 extra large raw shrimp

4 strips of bacon

salt & pepper to taste


Pound each piece of chicken breasts to flatten and season with salt and pepper. Peel shrimp, leaving tail intact. Position the chicken cutlet the long way and place one shrimp on top of each side of the chicken breast with tail ends out and curved inward. Roll chicken around the shrimp so as to resemble a crab. Wrap each chicken piece with 1 slice of bacon and secure with toothpick. Brush the shrimp with a little olive oil. Place in a shallow baking dish and bake at 350 degrees or 20 minutes or until chicken is just cooked through. Serve with hollandaise sauce.

Making hollandaise sauce the traditional way is not foolproof, but this blender version is.


3 egg yolks

1 tablespoon fresh lemon juice

1/8 teaspoon cayenne or dash of hot sauce (optional)

10 tablespoons salted butter


Place the egg yolks and lemon juice in a blender and blend on medium speed until the the mixture lightens in color, about 30 seconds.

Reduce the blender speed to low, slowly drizzle the hot melted butter through the lid opening while the blender is running. Turn off the blender, and, if desired, add salt or extra lemon juice to taste. If sauce is too thick, thin with a bit of warm water.

Note: Hollandaise is best served immediately, but it can be kept warm for up to an hour by setting the container of hollandaise in a pan of hot water. Do not reheat hollandaise as it will break down.

This dish goes very well with champagne!!! Happy New Year everyone!


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