The Reduction of Ingredients for to Make Sauce for Scallops in an Autumnal Manner Utilizing Curry and Maple Flavors

grapeseed oil as needed
43 shallots, whole, peeled
salt as needed
1/4 cup curry powder
1/2 cup sherry
4 qts cream
2 qts chicken stock
1 cup maple syrup

- saute seasoned shallots in the grapeseed oil until soft and lightly browned. Please not to burn.
- add curry powder and toast in the oil/shallot mixture
- deglaze with sherry and cook until it becomes sludgy
- add remaining ingredients and reduce it until you should not reduce it any longer, then strain through chinois

The Sauce which You Intend to Concoct Prior to Tossing with the Lovely Shady Oaks Varietal Oyster Mushrooms before Roasting

2 cups grapeseed oil
1/4 cup organic mirin
1/4 cup white soy
1/4 cup sesame oil
1/4 cup shiro miso
1/4 cup noodletown sauce
1 Tbsp sambal

- mix thoroughly

Potato & Apple Gratin

This is a photo of a gratin from Fine Cooking. It'll have to do.

2 qts chicken stock
1 qt apple cider
1 qt heavy cream
8 lbs russet potatoes, peeled
5 lbs cox orange pippin apples, cored
4 lbs shredded cheddar
2 qts caramelized onions
1 bunch rosemary
1 bunch thyme
salt and pepper as needed
streusel topping as needed

- add liquids to a large mixing bowl
- slice potatoes and apples 1/8" thick and add to liquid
- add remaining ingredients except streusel and fold together thoroughly
- transfer to shallow hotel pans, cover with foil and bake at 325 until fully cooked - check after 90 minutes
- remove foil and loosely cover with parchment; stack pans inside large sheet pan.
- top with a third pan and weigh down with 3 x 3 liter tins of olive oil, or some such thingies. Allow to rest 30 minutes. (This will push out excess liquid and compress the gratins)
- when cool enough to handle transfer to individual ramekins and top with streusel; chill immediately

Cider Reduction for Poivre Sauce

1 gallon apple cider
1 1/2 cups brown sugar
10 allspice berries
3 cloves
2 cinnamon sticks

beef stock

- reduce by 80% - add stock and reduce as necessary.

Scallop Mousseline for to Bind Luxury Crab Meat

This recipe is basically for fish glue. It hold our crab cakes together so we don't have to use breadcrumbs.

1 1/2 lbs scallops
4 eggs
1 1/2 cups mascarpone
2 tsp Worcestershire sauce
1 tsp Tabasco
2 tsp salt
2 tsp Old Bay seasoning
2 tsp dry mustard

- making sure all ingredients are well chilled in advance, quickly, but thoroughly process entire recipe in Robot Coupe
- chill at least 1 hour before use

To make crab cakes, very gently fold this mixture, along with a dusting of Old Bay seasoning and thinly sliced scallions from 3 bunches, into 10 lbs all leg jonah crab meat. Line a pan with parchment and spray it and 50 molds with pan release. Drop a generous 4 ounce scoop into each mold and gently pat down. Spray the tops with additional pan release. Bake at 325 for 20 minutes and chill immediately.