Twelfth Night Tasting Menu – by a robot?!?
9 min read
I have done tasting menus before. Many years ago, I attempted to do a 21-course menu for Twelfth Night. It was as ambitious as it was foolish. It was also very tasty.
It will happen again, someday.
There has been a lot of controversy over AI programs over the past month. AI creating art. AI writing essays. AI. AI. AI.
Today, I put AI to the test. Using ChatGPT, I gave it the challenge to create a tasting menu.
I gave the question to the AI: “Build a tasting menu based on Shakespeare’s ‘Twelfth Night’.” And then, as an added degree of difficulty, I added, “Include suggested wine or liquor pairings (if any).”
The results are, in a word, amazing. Have I tried these recipes? In some form or fashion, yes, but not necessarily. Certainly not like this. I’d like your feedback.
THE ROBOTS ARE COMING FOR OUR JOBS!
Here’s the menu
Twelfth Night Tasting Menu
Amuse-bouche
Oysters Rockefeller
suggested pairing: Champagne
First course: “Fair Viola’s Disguise”
Grilled asparagus wrapped in prosciutto, served with a “disguise” of creamy goat cheese
suggested pairing: Sauvignon Blanc
Second course: Olivia’s Love
Seared scallops with a honey and lavender glaze, served over a bed of roasted figs and goat cheese
suggested pairing: Sauternes
Third course: “Sir Toby’s Indulgences”
Slow cooked pork belly with apple cider reduction, inspired by Sir Toby’s love of food and drink
suggested pairing: Red wine
Fourth course: “Malvolio’s Denial”
Grilled vegetable salad with hummus, inspired by Malvolio’s refusal to indulge in excess
suggested pairing: Pinot Grigio
Fifth course: “Sir Andrew’s Foolishness”
Beef Wellington with red wine jus, inspired by Sir Andrew’s foolish pursuit of Olivia
suggested pairing: Cabernet Sauvignon
“The Feste Interlude”
Fruit skewers
suggested pairing: sparkling water
Sixth course: “Feste’s Wisdom”
Grilled salmon with herb butter, inspired by Feste’s clever wit and wisdom
suggested pairing: Chardonnay
Seventh course: “Twelfth Night Celebration”
Chocolate and raspberry trifle, inspired by the Twelfth Night celebration in the play
suggested pairing: Port
Eighth course: “The Lovers’ Reunion”
Lemon Curd Tartlets with Blueberries, inspired by the reunion of Viola and Orsino
suggested pairing: a light white wine or Champagne
Final course: “The Fool’s Farewell”
Petit fours with a selection of miniature pastries, inspired by Feste’s farewell at the end of the play
suggested pairing: Coffee or after dinner liqueur.
Oysters Rockefeller
Serving size: 4
Ingredients:
• 24 oysters
• 4 slices bacon
• 1/4 cup finely diced celery
• 1/4 cup finely diced onion
• 1/4 cup finely diced bell pepper
• 1 clove garlic, minced
• 2 tablespoons butter
• 1/4 cup panko bread crumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped spinach
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 4 tablespoons grated Parmesan cheese
Instructions:
1. Preheat the oven to 400°F.
2. In a small skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the celery, onion, bell pepper, and garlic. Sauté until the vegetables are soft, about 5 minutes.
4. Crumble the cooked bacon and add it to the skillet with the vegetables. Stir in the panko bread crumbs, Parmesan cheese, parsley, spinach, Worcestershire sauce, salt, and pepper.
5. Place the oysters in a baking dish and top each oyster with a spoonful of the vegetable mixture. Sprinkle with the additional Parmesan cheese.
6. Bake the oysters for 10-15 minutes, or until the topping is golden brown and the oysters are plump and cooked through.
7. Serve hot with lemon wedges and your choice of dipping sauce.
Approximate pricing: $25.00 Calorie count: Approximately 200 calories per serving.
Grilled Asparagus Wrapped in Prosciutto with Creamy Goat Cheese
Serving size: 4
Creamy Goat Cheese
Ingredients:
• 4 ounces goat cheese
• 2 tablespoons milk or heavy cream
• 1 clove garlic, minced (optional)
• Salt and pepper to taste
Instructions:
1. In a small bowl, mix together the goat cheese, milk or cream, minced garlic, salt, and pepper until smooth and creamy.
2. If the mixture is too thick, add a little more milk or cream until you reach the desired consistency.
Grilled Asparagus Wrapped in Prosciutto
Ingredients:
• 1 pound asparagus, woody ends trimmed
• 8 slices prosciutto
• 4 ounces creamy goat cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Wrap each asparagus spear with a slice of prosciutto.
3. In a small bowl, mix together the goat cheese, olive oil, salt, and pepper.
4. Grill the asparagus for 3-4 minutes per side, or until the prosciutto is crispy and the asparagus is tender.
5. Serve the asparagus hot with a spoonful of the creamy goat cheese on top.
Approximate pricing: $12.00 Calorie count: Approximately 150 calories per serving.
Seared Scallops with Honey and Lavender Glaze
Serving size: 4
Ingredients:
• 8 large scallops
• 2 tablespoons honey
• 2 tablespoons lavender
• 4 figs, halved
• 4 ounces goat cheese
• Olive oil
• Salt and pepper
Instructions:
1. Preheat the oven to 400°F.
2. Place the figs on a baking sheet and drizzle with olive oil. Roast for 15-20 minutes, until tender.
3. Heat a large skillet over medium-high heat. Season the scallops with salt and pepper.
4. Add a drizzle of olive oil to the skillet and place the scallops in the pan. Cook for 2-3 minutes on each side, until they are golden brown.
5. In a small bowl, mix together the honey and lavender.
6. Brush the honey and lavender mixture over the scallops and continue cooking for another 1-2 minutes, until the glaze is sticky and caramelized.
7. To serve, place two fig halves on each plate and top with a scallop. Crumble the goat cheese over the top.
Approximate pricing: $20.00 Calorie count: 300 calories per serving
Slow Cooked Pork Belly with Apple Cider Reduction
Serving size: 4
Ingredients:
• 2 pounds pork belly
• 1 cup apple cider
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon thyme
Instructions:
1. Preheat the oven to 325°F.
2. In a small saucepan, combine the apple cider, honey, dijon mustard, salt, pepper, and thyme. Bring to a boil, then reduce the heat to a simmer and let it cook for 5 minutes.
3. Place the pork belly in a baking dish and pour the apple cider mixture over it. Cover the dish with foil and bake for 3 hours.
4. Remove the foil and continue baking for another 30 minutes, until the pork belly is tender and the skin is crispy.
5. To serve, slice the pork belly and drizzle with the apple cider reduction.
Approximate pricing: $20.00 Calorie count: 500 calories per serving
Grilled Vegetable Salad with Hummus
Serving size: 4
Hummus
Ingredients:
• 1 can chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 cup water
• Olive oil and paprika for garnish
Instructions:
1. Place the chickpeas, tahini, lemon juice, garlic, cumin, and salt in a food processor. Blend until smooth.
2. Add the water, 1 tablespoon at a time, until the hummus reaches your desired consistency.
Grilled Vegetable Salad
Ingredients:
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• Olive oil
• Salt and pepper
• 1 cup hummus
• 4 cups mixed greens
Instructions:
1. Preheat the grill to medium-high heat.
2. In a large bowl, toss the zucchini, yellow squash, bell peppers, and cherry tomatoes with a drizzle of olive oil and a pinch of salt and pepper.
3. Grill the vegetables for 5-7 minutes, until they are tender and have grill marks.
4. To serve, place a bed of mixed greens on each plate and top with the grilled vegetables. Serve with a spoonful of hummus on the side.
Approximate pricing: $10.00 Calorie count: 200 calories per serving
Beef Wellington with Red Wine Jus
Serving size: 4
Mushroom Duxelles
Ingredients:
• 1 pound mushrooms, finely chopped
• 1 shallot, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste
Instructions:
1. In a large skillet, heat the butter and olive oil over medium heat.
2. Add the shallots and cook for 2-3 minutes, until they are soft.
3. Add the garlic and mushrooms to the pan and cook for 5-7 minutes, until the mushrooms are tender and have released their moisture.
4. Stir in the thyme, salt, and pepper. Cook for an additional 2-3 minutes, until the mixture has reduced and is thick and fragrant.
5. Use the mushroom duxelles as a topping for steak, pasta, or spread on toast.
Beef Wellington with Red Wine Jus
Ingredients:
• 1 pound beef tenderloin
• 4 ounces mushroom duxelles
• 4 slices prosciutto
• 1 sheet puff pastry
• Egg wash (1 egg beaten with 1 tablespoon water)
• Salt and pepper
• 1 cup red wine
• 1 cup beef broth
• 1 tablespoon butter
Instructions:
1. Preheat the oven to 400°F.
2. Season the beef tenderloin with salt and pepper. Heat a large skillet over high heat and sear the beef on all sides until it is browned.
3. Lay the prosciutto slices on a sheet of plastic wrap. Spread the mushroom duxelles over the prosciutto and place the seared beef tenderloin in the center. Wrap the prosciutto and mushroom duxelles around the beef, using the plastic wrap to help you roll it tightly.
4. Roll out the puff pastry and place the beef Wellington in the center. Brush the edges of the pastry with the egg wash and fold the pastry over the beef, pressing the edges to seal it.
5. Place the beef Wellington on a baking sheet and brush the top with the egg wash. Bake for 30-35 minutes, until the pastry is golden brown and the beef is cooked to your desired temperature.
6. While the beef is cooking, make the red wine jus. In a small saucepan, bring the red wine and beef broth to a boil. Reduce the heat to a simmer and let it cook for 10-15 minutes, until it has reduced by half. Stir in the butter until it is melted.
7. To serve, slice the beef Wellington and serve with the red wine jus on the side.
Approximate pricing: $30.00 Calorie count: 500 calories per serving
Fruit Skewers
Serving size: 4
Ingredients:
• 1 pint strawberries, hulled and quartered
• 1 pint blueberries
• 1 pint raspberries
• 1 quartered pineapple
• 1 mango, peeled and diced
• 4 skewers
Instructions:
1. Thread the fruit onto the skewers, alternating between the different types of fruit.
Approximate pricing: $8.00 Calorie count: 100 calories per serving
Grilled Salmon with Herb Butter
Serving size: 4
Ingredients:
• 4 salmon fillets
• 1/4 cup butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest
• Salt and pepper
• Olive oil
Instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together the butter, garlic, parsley, dill, and lemon zest. Season with salt and pepper.
3. Season the salmon fillets with salt and pepper and brush with a bit of olive oil.
4. Grill the salmon for 5-7 minutes on each side, until it is cooked through and flakes easily.
5. Top the salmon with a spoonful of herb butter before serving.
Approximate pricing: $20.00 Calorie count: 300 calories per serving
Chocolate and Raspberry Trifle
Serving size: 4
Ingredients:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 ounces semisweet chocolate, melted
• 1 cup raspberries
• 1/2 cup chocolate chips
• 1/2 cup whipped cream
Instructions:
1. In a large bowl, whisk together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Stir in the melted chocolate.
3. In a trifle dish, layer the chocolate mixture, raspberries, and chocolate chips. Repeat until all the ingredients are used up.
4. Top the trifle with whipped cream and a sprinkle of chocolate chips.
5. Refrigerate for at least an hour before serving.
Approximate pricing: $10.00 Calorie count: 400 calories per serving
Lemon Curd Tartlets with Blueberries
Serving size: 4
Ingredients:
• 1 cup butter, softened
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 4 egg yolks
• 1 cup lemon juice
• 1 cup sugar
• 4 egg whites
• 2 cups blueberries
Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, and mix until the dough comes together.
3. Press the dough into 4 individual tart pans. Prick the bottoms with a fork and bake for 15-20 minutes, until the crusts are golden brown.
4. In a medium saucepan, whisk together the egg yolks, lemon juice, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. In a large bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the lemon mixture.
6. Pour the filling into the baked crusts and top with blueberries.
7. Bake for an additional 15-20 minutes, until the filling is set.
8. Serve the tartlets chilled or at room temperature.
Approximate pricing: $12.00 Calorie count: 300 calories per serving
Petit Fours with a Selection of Miniature Pastries
Serving size: 4
Ingredients:
• 1 cup butter, softened
• 1 cup sugar
• 4 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Assorted fillings (such as jam, Nutella, cream cheese, etc.)
• Assorted glazes (such as chocolate, lemon, raspberry, etc.)
Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour and baking powder. Gradually add the flour mixture to the butter mixture, alternating with the milk. Stir in the vanilla extract.
4. Drop the batter by the teaspoonful onto a greased baking sheet. Bake for 8-10 minutes, until the cookies are light golden brown.
5. Allow the cookies to cool completely, then cut them into bite-sized squares.
6. Spread your desired filling onto half of the squares and top with the remaining squares.
7. Drizzle with your desired glaze and let the glaze set before serving.
Approximate pricing: $10.00 Calorie count: 250 calories per serving
