KBKabaret

INGREDIENTS

Cake Layers

• 7 1/2 cups unbleached all purpose flour
• 3 tablespoons baking powder
• 2 teaspoons salt
• 2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature
• 5 2/3 cups sugar
• 2 1/2 tablespoons vanilla extract
• 2 teaspoons almond extract
• 3 3/4 cups whole milk (do not use low-fat or nonfat)
• 18 large egg whites (about 2 1/3 cups), room temperature

Soaking Syrup

• 2 cups Kahlua or other coffee liqueur
• 1 1/2 cups cognac
• 1/2 cup plus 1 tablespoon instant espresso powder or coffee powder

Frosting

• 14 8-ounce packages cream cheese, room temperature
• 7 cups powdered sugar
• 10 tablespoons sweet Marsala
• 3 1/2 tablespoons vanilla extract

Chocolate Ganache

• 72 ounces bittersweet chocolate, chopped
• 8 cups heavy cream
• 8 tablespoon dark rum

Assembly

• 12 ounces semisweet chocolate, chopped
• 1 6-inch-diameter cardboard cake round
• 1 9-inch-diameter cardboard cake round
• 1 12-inch-diameter cardboard cake round
• 1 11-inch-diameter revolving cake stand (optional)
• 9 12-inch-long, 1/4-inch-diameter wood dowels
• 4 1/2 cups assorted berries (such as raspberries, blueberries, blackberries and strawberries)
• Fresh mint sprigs

Serving

• 12 cups mixed berries (such as raspberries, blueberries, blackberries and hulled, quartered strawberries)
• 6 tablespoons sugar

PREPARATION

Cake Layers

Position racks in top and bottom thirds of oven and preheat to 350°F. Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides and one 6-inch-diameter cake pan with 3-inch-high sides.* Line bottoms with parchment. Sift flour, baking powder and salt into medium bowl. Using handheld electric mixer, beat butter in 12-quart bowl on medium-high speed until light. Gradually add sugar and beat until well blended. Beat in extracts. On medium-low speed, beat in dry ingredients alternately with milk in 3 additions each, beating just until combined (batter will be thick).

Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten. Fold in remaining whites. Spoon batter into prepared pans so that depth of batter is the same in each pan; smooth tops. Bake until tops are deep golden brown and tester inserted into center comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool cakes completely.

Soaking Syrup

Mix all ingredients a large bowl.

Frosting for Filling

Using electric mixer, beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add Marsala and vanilla and beat until well blended. Cover and let stand at room temperature up to 1 hour.

Chocolate Ganache

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.

Assembly

Finely grind chopped chocolate in processor (do not overprocess or chocolate will clump together). Using serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 6-inch cardboard round; top with bottom layer of 6-inch cake, cut side up. Brush cake with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Top with middle 6-inch cake layer. Brush with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons syrup over cut side of top 6-inch cake layer. Using hands, turn cake layer over and place cut side down atop frosted layers. Cover and refrigerate cake.

Spread dab of frosting on 9-inch cardboard round; top with bottom layer of 9-inch cake, cut side up. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Top with middle 9-inch cake layer. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Brush 1/4 cup syrup over cut side of top 9-inch cake layer. Slide large tart pan bottom or springform cake pan bottom under cake layer. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover and refrigerate cake.

Spread dab of frosting on 12-inch cardboard round; top with bottom layer of 12-inch cake, cut side up. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate. Top with middle 12-inch cake layer. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate. Brush 1/2 cup syrup over cut side of top 12-inch cake layer. Slide large tart pan bottom or cake pan bottom under cake. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover cake; refrigerate all cakes until firm, about 4 hours. Cover remaining frosting and let stand at room temperature.

Place 12-inch cake on its cardboard on large flat platter. Place platter on cake stand. Using icing spatula, pour 4 cups Chocolate Ganache over top and sides of cake; smooth top. Press 1 dowel into center of 12-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut with serrated knife at marked point. Cut 4 more dowels to same length. Press 4 cut dowels into 12-inch cake, inserting 4 inches inward from cake edges and spacing evenly; press 1 dowel into center of cake. Refrigerate cake on platter.

Place 9-inch cake on its cardboard on large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, pour 3 cups of Chocolate Ganache over top and sides of cake; smooth top. Press 1 dowel into center of 9-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut at marked point. Cut remaining 3 dowels to same length. Press 4 cut dowels into 9-inch cake, inserting 3 inches inward from cake edges and spacing evenly. Refrigerate 9-inch cake on plate.

Place 6-inch cake on its cardboard on another large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, pour 2 cups of Chocolate Ganache over top and sides of cake; smooth top. Refrigerate all cakes until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover cakes and remaining frosting separately with plastic wrap; chill. Bring Ganache to room temperature before continuing.)

Using metal spatula as aid, gently place 9-inch cake on its cardboard atop 12-inch cake, centering carefully on dowels. Gently place 6-inch cake on its cardboard atop dowels in 9-inch cake.

Spoon remaining Tiramisu filling into pastry bag fitted with medium star tip. Pipe decorative border around base of 12-inch cake and around top edge of each tier. (Can be prepared 8 hours ahead; refrigerate.)

Let cake stand at room temperature at least 3 and up to 6 hours before serving. Garnish with mint.

Serving

Toss mixed berries with sugar in large bowl. Let stand at least 30 minutes and up to 2 hours at room temperature.

Remove top and middle cake tiers. Remove dowels from middle cake. Cut top and middle cakes into slices; transfer to plates. remove dowels from bottom cake. Starting 3 inches inward from edge of bottom cake and cutting through from top to bottom, cut 6-inch-diameter circle in center of cake. Cut outer portion of cake into slices, then cut inner portion into slices. Spoon berries around cake slices.

INGREDIENTS (Servings: 8)

• 1 1/2 cups sharp cheddar cheese, shredded ( 6 oz)
• 1 1/2 cups broccoli, chopped and cooked
• 1 cup cauliflower, chopped and cooked
• 1 cup carrot, chopped and cooked
• 2 garlic clove, minced
• 2 eggs, lightly beaten
• 1 teaspoon salt
• 1 teaspoon chopped fresh towel-dried basil
• 1 teaspoon chopped fresh towel-dried tarragon
• 1/2 teaspoon pepper
• 7 sheets frozen phyllo pastry, thawed in the refrigerator
• Melted butter

DIRECTIONS

1.    Combine first 10 ingredients in a large bowl. Stir well.
2.    Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
3.    Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve with Champagne Sauce spooned on top of servings.

Champagne Sauce

Ingredients

• 1/2 cup Flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tbsp. Lard
• 1 cup vegetable stock
• 1 cup Brut Champagne
• 1/4 cup heavy cream

Directions

1.    Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper in 1 tbsp. melted lard over medium low heat. (Do not brown)
2.    When little bubbles arise, add one cup of warmed vegetable stock bit by bit stirring constantly
3.    Then do the same with one cup Brut Champagne.
4.    When smooth add 1/4 cup of heavy cream.  Keep stirring until those little bubbles come back up.
5.    Salt and pepper to taste.
6.    Remove from heat and use for recipe

Ingredients (Serves: 4)

•  2 tbsp. olive oil
• 1 onion chopped
• 1 garlic clove minced
• chopped parsley
• 2 pounds sliced mushrooms
• 1/2 cup slice and apricots
• 1/8 cup apricot schnapps
• salt and pepper to taste

Directions

1.    In a heavy skillet place olive oil and onion.  Saute over medium heat for 2 minutes
2.    Add garlic and sauté for 30 seconds more stir
3.    Add parsley for 30 seconds more. Stir.
4.    Add mushrooms and apricots and two tbsp. warm water, stir and cover for 5 to 7 minutes. Check to make sure not burning on bottom.  May have to reduce heat.
5.    Add schnapps and stir until bubbles start to form.  Stir and take off heat.
6.    Salt and pepper for taste.

INGREDIENTS (Servings: 2)

• 1 teaspoon olive oil
• 1 Chopped onion
• 2 minced garlic cloves
• 2/3 cup mixed fresh herbs such as parsley, dill, and chives, oregano
• 1 lb. of fresh spinach (remove stem), steamed, squeezed/dry, and chopped
• 4 oz. asiago cheese
• More olive oil
• 2 whole sea bass with skin
• Prepare 1/2 pound bacon (chopping and crisp in pan…leave in skillet with the bacon grease)
• 1/3 cup dry cognac
• 1/2 cup heavy cream

DIRECTIONS

1.    Preheat oven to 370 degrees F / 190 degrees C
2.    Sauté chopped onions 2 minutes before adding minced garlic.  Add a pinch of salt.
3.    Sauté until onions translucent.  (drain and towel dry)
4.    Add 1/2 of Chop herbs, stir in. (leave rest for sauce)
5.    Spinach (prepared: steamed, dried and chopped) stir in.
6.    At the last minute before stuffing fish add grated asiago cheese and stir.
7.    Gut, scale and rinse the fish thoroughly.
8.    Pat dry with paper towels.
9.    Cut two large pieces of foil, big enough for the foil to over lap the sides of backing pan on the bottom to meet the top of the foil when placed above the whole fish for a good seal.
10.    Rub with olive oil on both sides and a little inside. Make sure that it is enough to avoid the fish sticking to the foil.
11.    Sprinkle with sea salt and freshly ground black pepper on both sides, and inside the cavity.
12.    Stuff onion/garlic/spinach herb/grated cheese mixture into each fish, amount is as desired. Fold and crimp the foil to make a pocket.
13.    Lay on baking sheet, cover with foil and seal air tight and place in center of oven. Bake for 20-25 minutes depending on the size of fish. The skin will feel soft but the meat will be firm.
14.    If you would like to make the skin crispier, unwrap the fish after it has cooked through and set under broiler or turn up the heat and allow to crisp up. But be warned that this might make the fish stick to the foil a bit.
15.    Transfer fish to 2 plates.
16.    Put juices from backing pan into a skillet of chopped crispy bacon and the bacon grease,  heat up with chopped herbs, add fish juices, add cognac to deglaze, scraping up any brown bits and bacon with a wooden spoon. Stir in heavy cream, remaining herbs, 1/2 and salt and pepper to taste. When little bubble start to form (do not boil) take off heat.
17.    Spoon sauce over fish.

INGREDIENTS (serving for 4)

• 4 green onions
• 1 (10 1/2 ounce) cans chicken broth (regular or no-salt)
•  vegetable oil cooking spray
• 2 teaspoons butter, melted
• 2/3 cup uncooked Arborio rice
• 3/4 cup Brut champagne
• 1/4 cup water
• 1/4 lb bay scallop

DIRECTIONS

1.    Mince green onions, separating white parts and tops, set aside.
2.    Place broth in a small saucepan, bring a simmer, do not boil.
3.    Keep warm over low heat.
4.    Coat a large saucepan with cooking spray, and place over medium heat until hot.
5.    Add butter and white parts of onions, cook until tender.
6.    Add rice, and cook 3 minutes, stirring constantly.
7.    Add champagne, bring to a boil.
8.    Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
9.    Add 1/2 cup warm broth, cook 5 minutes, stirring occasionally, until liquid is nearly absorbed.
10.    Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
11.    Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
12.    Rice will be slightly firm.

I made this delectable cheesy goat and Stracchino spread (young creamy cheese you can substitute with cream cheese) as one of the appetizers for my son’s wedding.  We served it on Sliced Crostini
You can make this as a layered dip and serve toasted bread or crackers on the side.

Ingredients

• 1 cup unsalted butter
• 3/4 pound Goat cheese, crumbled
•  8 ounces Stracchino cheese or Cream Cheese
• 2 cloves garlic, minced
• 1 shallot, minced
• 3 tablespoons dry vermouth or vodka
• Ground white pepper, to taste
• 1/2 cup pine nuts, toasted
• 1 cup chopped sun-dried tomatoes
• 3/4 cup pesto sauce (*recipe separate)

Directions
1.    In a food processor, combine the butter, goat cheese, stracchino cheese, garlic, shallot, vermouth (or Vodka), and white pepper. Process until smooth.
2.    Spread on Crostini and layer with pesto, sun-dried tomatoes, and pine nuts.
3.    Serve on a silver platter

Alternative Layered Dip
Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, and cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.  Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

* Pesto Recipe

• 2 cups packed fresh basil leaves.
• 2 cloves garlic.
• 1/4 cup pine nuts.
• 2/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper, to taste.
• 1/2 cup freshly grated Pecorino Toscano cheese.

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.  Add the oil and process until smooth.  Mixed in grated cheese.  Salt and Pepper to taste.

(This can be frozen without the cheese.  Place in a zip lock freezer bag. Can be frozen for 3 months. Thaw and stir in cheese.)

(I) Guinness Stew Filling (TheSavory)

Ingredients

• 4 slices bacon, cut into small pieces
• 2 1/2 pounds boneless beef chuck, cut into 2-inch pieces
• 1 teaspoon salt, or more to taste
• freshly ground black pepper to taste
• 2 onions, coarsely chopped
• 1/2 teaspoon salt
• 4 cloves garlic, minced
• 1 (14.9 ounce) can dark beer (such as Guinness(R))
• 1/4 cup tomato paste
• 4 sprigs fresh thyme
• 3 carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 teaspoon white sugar
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 1/2 cups chicken stock, or as needed to cover
• 2 tablespoons cornstarch

Directions

1.    Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
2.    Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
3.    Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
4.    Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
5.    Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes.
6.    Add cornstarch and thicken completely.
7.    Remove and discard thyme sprigs and adjust salt and pepper to taste.

(2) Rum Peach Filling (TheSweet)

Ingredients

• 12 yellow peaches, about 10 cups, peeled and slice
• 1/2 cup butte
• 5  Tbsp. brown sugar
• 2-3 Tbsp. dark rum
• 1/4 cup brown sugar
• 2 Tbsp. cornstarch
• 1 tsp. ground cinnamon

Directions

1. Melt butter in a large skillet over medium-high heat. Stir in 5 Tbsp. brown sugar. Add sliced peaches and rum; cook stirring frequently for about 5 minutes. Drain.

2. In a large bowl add the peaches, 1/4 cup brown sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

3. Stir in a heavy sauce pan over medium heat.  Peaches have to be totally softened and liquid evaporated to make it into a jammy consistency.

(3) Pasty Dough

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup shortening (lard)
• 1/2 cup cold water

Directions

1.    In a medium bowl, stir together the flour and 1/2 teaspoon of salt. Cut in lard with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
2.    Preheat the oven to 400 degrees F (200 degrees C).
3.    On a lightly floured surface, roll out each half of the pastry into a 16-inch circle.
4.    Place stew in the left bottom 3/4 of the circle, leaving the right bottom 1/4 for the rum peach jam.  Leave a 1/2 inch between the savory and sweet and an inch all the way around at each end uncovered.
5.    Place a 14 inch long & 2 inch wide slice of pastry under the edge of the stew and fold over the top long edge to create a barrier between the savory and sweet.  Brush the edge with egg yolk.  Then fold the top edges over the pastry over the filling, and tuck and pinch the ends.
6.    Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
7.    Bake for 45 minutes in the preheated oven until golden brown.

Ingredients:

• 3/4 cup chunky peanut butter
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sake
• 1 Tbsp. sesame oil
• 2 Tbsp. Sriracha
• 1/4 cup orange juice
• 1 Tbsp. ginger /minced
• 3 cloves garlic /minced
• 2 Tbsp. brown sugar
• 1 Box spaghetti
• 1 cup carrots /finely cut into matchsticks
• 1/2 small Napa green cabbage/thinly sliced into strips (de-vein)
• 1/2 small red cabbage /thinly sliced into strips (de-vein)
• 5 tangerines peeled, deseeded and chopped (add the juices)
• 1/2 cup green onion /sliced
• 1/4 cup cilantro /chopped
• 1/2 cup peanuts /chopped

Directions:

Bring a large pot of lightly salted water to a boil. Cook pasta according to instructions on the box. Drain and run cooked pasta under cold water to cool.

In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sake, orange juice, sesame oil, Sriracha, minced ginger, minced garlic, and brown sugar.

Combine pasta with sliced vegetables and chopped tangerines. Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least one hour before serving.

Garnish with chopped cilantro and peanuts. Enjoy!

Ingredients:
(Servings for about 4 or 1 in my case)

• 1 Bottle nigori sake
• 1 cup sugar
• 1 cup water
• ½ cup Fresh ginger, chopped (about six inches)
• 3 tangerines (more, for garnish)
• ⅓ cup Fresh mint (more, for garnish)

Directions:

1. Bring 1 cup of sugar and 1 cup of water to a boil in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Of course, if you want to make other ginger-flavored beverages throughout the week, then go ahead and double this recipe. It is great in lemonade, tea or over ice cream.

2. Add 1/2 cup of fresh, chopped ginger. Remove from heat, and let steep 30 minutes.

3. Pour syrup through a fine sieve into a heat resistant container; discard ginger. Chill in the refrigerator. If you made extra, just store it in an airtight container for up to a week.

4.  Thinly slice 3 tangerines and add them to the pitcher.

5.  Add 1/3 cup of fresh mint leaves to a glass with barely enough sake to cover and mull them.

6.  Add the mulled mint and the remaining sake to the pitcher.

7.  Add the chilled ginger syrup to the pitcher and mix well.  (Add some more mint for color.)

8.  For each glass you are going to serve the sangria in, sugar coat the rim. Just pour about 1/4 cup of granulated sugar into a shallow plate. Wipe the rim of the glass with a tangerine slice and then twist the wet rimmed glass in the sugar.

Pretty and (might I add) Pretty Good, Too!
MMM!!!

1.    Shrimp Marinating Base

Combine ingredients
(Marinate 6 hours minimum in refrigerator)

• 30 large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
• 2 cups Champagne or other sweet sparkling wine
• 1/3 cup finely chopped shallots
• 1 tablespoon sugar
• 1/4 pound of Bacon (warmed to sizzling but still raw. Pour in with bacon drippings. (This coats the shrimp and allows all the other ingredients to stick.)
• 2 tablespoons Champagne vinegar or other white wine vinegar
• 1 tsp. Kosher salt
• 1 tsp. whole black peppercorns

2.    Shrimp’s Sauce

• 1 cup Champagne or other sweet sparkling wine
• 1/4 cup extra-virgin olive oil
• 1/4 pound chopped raw bacon
• 3 tablespoons minced shallots
• 6 cloves of garlic
• 1/2 teaspoon freshly ground black pepper
• 1/2 salt
• 2 tablespoons red curry
• 1/4 tablespoons nutmeg
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh tarragon
• 1 tablespoon minced fresh parsley
• 1 cup butter cut in slices

PREPARATION OF SAUCE

1.    Put olive oil in a Large deep skillet and add chopped bacon, black pepper and salt and simmer on medium/low heat until bacon starts shriveling and translucent.
2.    Place Shrimp in and sauté until pink.  (Remove and set aside)
3.    When bacon is crisp set aside along with the shrimp
4.    (Leave bacon drippings in pan)
5.     Add minced shallots, minced garlic to bacon drippings and keep stirring until garlic is translucent (do not burn)
6.    Add Champagne to shallots and garlic.  Boil until reduced to 1/4 cup liquid, about 20 minutes.
7.    Stir in Curry and Nutmeg (Can be made 4 hours ahead. Cover and let stand at room temperature.)
8.    Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season taste with salt and pepper.
9.    Spoon warm sauce around shrimp and bacon. Sprinkle with fresh herbs and serve with warm crusty French Bread to dunk sauce.
(Alternative)
You can make pasta (about 1 1/2 to 2 cups cooked) of your choice and stir in the sauce (make sure pasta is not wet when adding to sauce. Season to taste with salt and pepper. Add shrimp, bacon, and fresh herbs.