family Archives

Turkey Wraps with Swiss Cheese & Cole Slaw

Posted on: April 1st, 2014 by Ellen Swandiak

Serving wraps at a party is one of my go-to tricks. They offer up a substantial bite, and when sliced and served with a toothpick, create an artsy statement that looks grander than the time you spent pulling it together. These turkey wraps hosts a classic flavor combo: turkey, swiss cheese and cole slaw. These ingredients were chosen for their whiteness, that is, we are creating a menu for an all-white buffet. It really makes an impression when you see it all together. The addition of cream cheese works as a glue to hold it all together.

Here are some tips for creating a solid presentation. Make sure the cole slaw does not have excess liquid in it—squeeze out all the moisture in a sieve/coldander before spreading on the wraps, and do not overfill. The addition of Maille Dijon Originale into the cole slaw vinaigrette gives it a little more zip, be sure to add it. Alternatively, you could salt the grated cabbage and drain the liquid out before preparing, up to you.

If you’d like to see more all-white recipes for creating a striking buffet see them at this link.

makes 8 wraps, 64 pieces

MAKE THE DRESSING

1/8 CUP olive oil
1/4 CUP white vinegar
1 TB turbinado sugar
1/2 tsp Maille Dijon Originale mustard
—
Whisk ingredients together in a bowl.

GET OUT THE FOOD PROCESSOR… MAKE THE COLE SLAW

1/2 head of cabbage
—
Cut into chunks that fit into food processor chute. Grate. Toss with dressing in a bowl. Drain excess moisture. Let flavors meld in the fridge, if you have time.

MAKE THE WRAPS

8-inch flour tortillas
8 oz cream cheese
1 LB turkey, sliced thin
1 LB Jalsberg swiss cheese slices
cole slaw
—
Spread a thin layer of cream cheese all over one side of tortilla. Top with 1 or 2 slices of turkey leaving about 2 inches uncovered at one end. Cover turkey with swiss cheese. Spread a thin layer of cream cheese over the swiss. Spoon a thin layer of cole slaw, keeping more to the center, not edges. Roll tightly. The cream cheese works to seal the end of the wrap. Trim ends, slice the rest into 8 pieces.

The Strudel Queen’s Hungarian Apple Strudel Filling

Posted on: April 1st, 2014 by Ellen Swandiak

Vera Eisenberg, a.k.a. The Strudel Queen, shares her recipe for her famous apple strudel filling, one of her many renditions on this classic, sophisticated pastry, which include sweet and savory versions. Thanks Vera!

Vera generously shared her recipe to be featured in our White Party theme, one of this website’s total party plans. As you can imagine, this menu features only food that is white, making for a stunning presentation. Choose all white, rather than red-and-green for a holiday hit.

Makes enough for 3 strudels or 15 servings

PREHEAT OVEN 400ºF… MAKE THE APPLE MIX

4 LB cored and thinly sliced Belle de Boscop or other cooking apples
1/2 CUP granulated sugar
1 CUP golden raisins, soaked in 4 TB dark rum or apple cider
2 fresh lemons, juiced
1/2 CUP Cookie Dust (see recipe)
—
Combine the ingredients.

MAKE THE STRUDEL DOUGH

1 hand-pulled strudel dough (see recipe)
1/2 CUP Cookie Dust (see recipe bottom of page)
—
Prepare, and stretch strudel dough according to direction. (see directions on Vera’s blog) Sprinkle the Cookie Dust on the rolled out dough. Spoon apple mixture in a long even shape along the topside of dough leaving 2 inches on top and on each end. Using tablecloth, roll the dough over like a jellyroll, finishing with seam side down. Tuck ends under, cut strudel into 3 to fit baking pan.

BAKE THE STRUDEL

1/2 CUP melted unsalted butter
—
Confectioner sugar
Optional, vanilla ice cream or soft whipped cream
—
Carefully place strudels onto parchment-lined baking sheet with seam side down. Brush tops with melted butter, then make slits with a sharp knife 2 inches apart (to let stream escape while baking).

Lower oven to 375º. Bake strudel in middle of oven until golden brown and crisp, 35 to 40 min. Rotate for even baking.

Transfer to a rack and cool 30 min. Dust with confectioner sugar. Serve as is or with soft whipped cream or vanilla ice cream.

We just give you the filling recipe here. To see the recipes for a traditional, tried-and-tested strudel dough and Vera’s special addition of cookie dust head to her website.

Zero° A Mysteriously Low-Cal Cocktail

Posted on: April 1st, 2014 by Ellen Swandiak

Here’s an idea for a low-cal cocktail that also exudes an unusual glowing tone. It’s a super lemon-y taste sensation.

This cocktail is an antidote to holiday excess, and is designed to tie-in with my Chill Party theme, showcasing a menu of all-white food. Its futuristic glow comes from a lemonade-based low-cal mixer and japanese pop. Pair it with a super botanical gin to keep the party alive and kickin’. For garnish, add a wheel of kumquat. Chill the mixture in pitchers and serve straight up in a coupe glass.

DETAILS ON THE INGREDIENTS:

[1] The Botanist is artisanally distilled in small batches in the land that whisky made famous. Twenty-two foraged botanicals from the island of Islay are combined to create the special flavor of this gin. Creates a lively complexity, needing only simple mixers to create a satisfying cocktail. About $34. thebotanist.com

[2] Vitamin Water Zero Squeezed Lemonade has a citrus-y taste and zero calories. Added vitamins (C, B5, B6, A, E) minerals and electrolytes can come in handy during the party season. $1.89 a bottle or $45 for 24 bottles online at beverageuniverse.com

[3] Calpico, a Japanese soft drink, gives this cocktail its futuristic luminosity. Made with sugar, milk, and the bacteria normally found in yogurt, the taste is similar to a lemon-lime soda. I got this at the Japanese market in the east village, NYC. Sunrise Mart, 298 Third Avenue near 10th Street. $1.89.

[4] Sliced kumquats do a nice job of sitting on the rim of a glass without getting in the way. Also adorable set out in small bowls for decorative purposes or snacking. It bears a wonderfully sweet, tangy taste—eat the skin and all.

Meaghan Dorman of Raines Law Room’s Simple Champagne Cocktail

Posted on: April 1st, 2014 by Ellen Swandiak

Fresh fruit and pisco flavors dance in this lovely champagne cocktail—in my opinion the most elegant of cocktails. Learn the secrets to balancing flavors from an expert.

For the CHILL party plan that features an all-white menu, Meaghan shared her champagne cocktail, Andean Dusk. Her inspiration: make a cocktail that highlights the elegant floral notes in the pisco. This is part of our bar suggestions for the party.

Meaghan brought upscale, speakeasy cocktail-ing to NYC with the opening of Raines Law Room, the perfect spot for a rendezvous with a group, or that special someone. She shares her ideas for creating perfectly balanced cocktails.

Describe your cocktailing style
My style in based on a classic “Golden Era” approach to bartending, which means balancing 3-5 ingredients to make a cocktail that is greater than the sum of its parts. I love to create cocktails that others can replicate, so I don’t go overboard with infusions, foams, etc.

What’s the best way to balance a cocktail?
Make sure citrus is fresh, you have a touch of sweet, and a high-quality spirit to work with.

What’s the most popular drink at Raines?
Currently, it’s a scotch cocktail called the Wildest Redhead, which is perfect for the season. Along with blended scotch, it has lemon, honey, Allspice Dram and cherry Heering.

Tell me about your latest concoction at Grace
My inspiration for the The Gallow Glass at Grace (gracebarnyc.com) came from her time traveling through Scotland, so I created a strong and smoky cocktail that would fortify one trooping through the country. It’s a Negroni meets Rob Roy.

What’s your latest ingredient discovery?
I love pisco, which is a grape spirit from Peru & Chile. Its grape-based, so has lovely floral and citrus notes like we find in wine.

raineslawroom.com

Jan Feshan of County Restaurant Makes the Creamiest Fresh Ricotta Dip

Posted on: April 1st, 2014 by Ellen Swandiak

Milk, cream, and buttermilk unite to transcend into a super creamy, fresh ricotta dip. The trick to this recipe’s success relies on temperature monitoring. Let’s make cheese.

From Iran to LA to NYC, Chef Jan Feshan’s culinary journey has put him next to some of the world’s finest. At Maloney & Porcelli he tutored under David Burke. At his latest gig at ABC Kitchen, Dan Kluger was a huge influence.

You can appreciate the freshness of ingredients and Feshan’s confident approach at County. The menu focuses on classic dishes orchestrated with a masterful touch. Extraordinary ingredients dominate, like the honey that is drizzled on the ricotta as well as 95 varieties of pepper that add a touch of heat to many of his dishes.

For the CHILL party—a party menu that features all the food in white—Jan shares his recipe for House Made Ricotta—one of the dishes on constant order at County. Whip some up, or just head over to the Flatiron Area. countynyc.com

[Sadly, the restaurant County has closed, but you can still enjoy the recipe!]

featured recipe

HOUSE-MADE RICOTTA

Behold the steps to creating the creamiest ricotta ever. The secret to this recipe is monitoring the temperature from beginning to end. Serve with grilled thick-cut country bread, and top with your favorite honey and ribbons of fresh mint.

Yield: 1 Quart

Milk 2 quarts
Cream 1 quart
Salt 1/4 cup
Lemon Juice 1 cup
Buttermilk 1/4 cup
Mint, Chili, Honey, Olive Oil (Garnish)
Grilled Country Bread (for dipping)
—
Place the milk and cream in a large pot (a stainless steel pot is preferred). Over medium-low heat, bring the mix to 160ºF. Add the salt and lemon juice, and stir only once. Turn the heat to low and let the mixture break. Make sure not to bring it to boil. Turn the heat off and add the buttermilk.

Let it sit covered at room temperature for 20 min. Use a colander lined with cheesecloth to drain the mix. The cheese should be kept at 41ºF or below at all times.

Garnish with mint, chili, drizzled honey and olive oil. Serve with grilled country bread.

Baked Puddings Drenched in Caramel Whiskey Sauce from Try This at Home by Richard Blais

Posted on: March 1st, 2014 by Ellen Swandiak

Richard Blais always does a fresh take on the ordinary. This dessert recipe for sticky pudding comes drenched in a caramel whiskey sauce for extra indulgence.

I fell in love with this book as soon as I laid eyes on it—it’s got all the things that I adore: a great design, super interesting recipes, and a down-to-earth attitude. There are lots of recipes for gadget-lovers in this book, sous vide reigns supreme, as well as other molecular diversions. Blais puts the joy into experimentation and provides familiar recipes and tastes with his signature twists. Enjoy this smoky dessert from the book.

•

featured recipe

Sticky Pudding with Scotch Sauce

SERVES 6

FOR THE PUDDING

1 CUP chopped pitted Medjool dates
1 1/4 CUPS water
1/4 CUP brewed espresso
1 tsp baking soda
—
4 TB (1/2 stick) unsalted butter, softened, plus more for greasing the pan
3/4 CUP packed dark brown sugar
3 TB sorghum syrup or molasses
3 large eggs, beaten
1 CUP all-purpose flour
—
To make the pudding: Put the dates, water, and espresso in a small saucepan and bring to a boil over medium-high heat. Turn off the heat, stir in the baking soda, and let stand for 2 hours.
Preheat the oven to 350°F. Grease a 6-cup nonstick jumbo muffin tin with butter. Set it into a large deep baking dish.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 5 min. Add the sorghum syrup and mix well. Drain the soaked dates and add them to the butter mixture, mixing on low speed until incorporated. Add the eggs and mix until incorporated. Remove the bowl from the mixer stand and, with a large rubber spatula, fold the flour into the date mixture until just combined. Divide the batter among muffin cups.

Pour enough hot water into the baking dish to come halfway up the sides of the muffin tin. Bake until the puddings are set and spring back when touched in the center, about 30 min. Remove from the oven and let stand until the water in the baking dish is cool, but the puddings remain warm.

FOR THE SAUCE

1 cup sugar
1/4 cup Scotch whiskey
1 1/2 cups heavy cream, warmed
8 TB (1 stick) unsalted butter, diced
—
Meanwhile, to make the sauce: Put the sugar and Scotch into a medium saucepan and stir to moisten the sugar. Set the pan over medium heat and cook, without stirring, until the caramel turns dark amber. Very carefully pour in the cream (it will bubble up) and cook, whisking gently, until very smooth and any bits of caramel have dissolved. Remove from the heat and whisk in the butter a little at a time, whisking until melted and combined each time before adding more.

TO SERVE

Run a knife around each pudding. Place a large cutting board or platter over the pan and invert the pan and board; lift off the pan.

Arrange the puddings on dessert plates. Serve the puddings warm, with the Scotch sauce drizzled over the top.

—Reprinted with permission from “Try This at Home” by Richard Blais

Pear Apple Mini Tarts with a Savory Twist

Posted on: March 1st, 2014 by Ellen Swandiak

Apples, pears, and figs mix with smoked almonds elevating this fruity dessert for the ultimate in sophistication. I think mini tarts are the way to go when entertaining, they look so cute in their individual dishes, and make guests feel you did something just for them. This recipe makes eight individual pear apple mini tarts, but if you don’t have the baking tins, it will make two pies, so plan accordingly.

Prepare the tarts earlier in the day and bake about an hour before you want to serve—straight out of the oven, for the most oohs and ahs. Of course, some ice cream on the top would be a sensational complement, so have some vanilla on hand, or even something with a coconut accent, or a Dulce de Leche (one of my favorite ice creams!)

I included the smoked almonds in these slightly savory mini tarts as part of the menu for our Smoky Party plan, which gives you recipes and ideas for throwing a professional-looking party. So check the link for menu planning.

MAKES 8 MINI TARTS OR 2 NINE-INCH PIES

LEAVE TIME TO DEFROST CRUSTS

Wholly Wholesome Organic Pie Dough, 2 pieces
—
Defrost pie dough—this brand requires 3 hours of defrosting, so plan ahead. When totally defrosted, unroll carefully. Cut into 4 triangles if making mini tarts.

GET OUT THE FOOD PROCESSOR… MAKE THE NUT SUGAR MIX

1/2 CUP smoked almonds
1/4 CUP natural sugar
—
Pulse nuts till crumbly. Add sugar, pulse to mix.

PREPARE FRUIT FILLING

3 apples
3 pears
4 figs
1/2 CUP natural sugar
Juice from 1 lemon
2 TB cornstarch
—
Cut apples and pears into thin slices. Finely chop figs. Toss in a bowl with sugar, lemon, cornstarch.

PREHEAT OVEN 375ºF…PREPARE THE TARTS

defrosted dough
nut sugar mixture
fruit filling
1 egg, beaten
—
Place dough in tartlet pans, letting edges hang over. Cover bottom of dough with nut/sugar mixture. Divide fruit filling between all. Fold in edges of dough, brush with egg. Sprinkle nut/sugar mix all over the top.

BAKE THE TARTS

Bake uncovered for 30 min, cover with aluminum foil, bake additional 15 min. Let tarts cool around 20 min before serving.

Creamy Mushroom Soup with Smoky Bacon Crumble

Posted on: March 1st, 2014 by Ellen Swandiak

This creamy mushroom soup adds smoky touches via a choice of two toppings, to appeal to bacon-lovers and those who do not eat meat. You can opt for either a spoonful of Smoky Crumble, which has bacon and smoked almonds in the mix, or a Smoked Paprika Oil that almost tasted like bacon, for the vegans in your crowd. For large gatherings, serve this soup in tea cups, so a little goes a long way. The smoky tones will add to the look of your buffet.

Have you ever foraged for mushrooms? My family has a house in upstate New York in a Slovak community which my father established in the ’70s. Picking mushrooms is practically a sport with this group, and competition is fierce. Trespassing, secret locales, and showing off the latest finds all happen during the month of September. After the hunt, my father would preserve his mushroom bounty in two ways. He would slice the mushrooms and leave them out in the sun to dry, or he would freeze them to have on hand to add to stews, soups—or his specialty, a brisket—throughout the winter. Learn about the mushrooms in your area, you’ll find that foraging is a blast.

If you like the taste of smoke in your foods, see more recipes in our Smoky Party theme.

MAKES 6 FULL SERVINGS OR 12 TEA CUP SERVINGS

COOK THE MUSHROOMS

3 TB butter
1 onion, diced
—
2 LB mushrooms, roughly chopped
2 sprigs thyme, minced
1 TB smoked salt
bay leaf
—
1 CUP white wine
—
In a nice big skillet, cook over medium heat 10 min. Add mushrooms and spices, cook 5 min. Add wine, cook another 5 min.

MAKE IT SOUP

4 CUPS chicken stock
—
In a large pot, add the cooked mixture to chicken stock. Cook at low temp covered 30 min.

MAKE IT CREAMY

1 CUP half + half
s + p
—
Remove bay leaf. In batches, blend until smooth. Stir in half and half, adjust s + p.

•

recipe

smoky crumble

A super versatile topping for adding a smoky slant to many dishes. In addition to using it as a topping for the creamy mushroom soup, try it on cheese board, spread some goat cheese onto figs or dried dragon fruit, then dip or sprinkle on the crumble. Other uses: throw into salads, especially spinach or arugula, and for those who love savory in their desserts, add a spoon to vanilla ice cream.

MAKES ROUGHLY 3/4 cup

COOK THE BACON

4 strips of bacon
—
Quick way: In microwave, cook bacon between paper towels till very crisp (ovens vary, so start with about 20 sec per slice, then add time till crisp). The paper towels soak up all the oil, leaving perfectly straight strips. If cooking in a pan, be sure to cook thoroughly and blot on paper towels to remove moisture.

GET OUT THE FOOD PROCESSOR

cooked bacon
1/2 CUP smoked almonds
2 sprigs oregano, strip leaves from stem
1 tsp smoked salt
—
Process ingredients in pulses till you get uniform tiny bits. Don’t over process, the nuts will start to turn into nut butter.

Stuffed Portobellos with Cheese & Herbed Breadcrumbs

Posted on: March 1st, 2014 by Ellen Swandiak

This stuffed portobello’s flavors are not subtle. The smoked provolone cheese really adds a salty, powerful mouthful. Cutting it into bite-sizes pieces gives it a nicer look, almost like cake, and makes it easy to serve at a party. It’s best to use a cheese with a high-melting point, like the provolone in this dish, or else you will get a melty mess. I included this recipe in our theme for a Smoky Party plan, so head to this link to see more recipes featuring a smoky bent.

MAKES 32 BITES

PREHEAT OVEN 350ºF… PREPARE MUSHROOMS

4 portobello mushrooms
—
To clean mushrooms, wipe with dry paper towel. Remove stems, (reserve for other use, freeze if not using soon), place caps on baking sheet.

MIX THE STUFFING… BAKE

smoked provolone, cut into thin slices
—
1 1/2 CUPS breadcrumbs
herbs, minced
s + p
—
Cover entire surface of mushroom cavity with cheese slices. Toss together breadcrumbs, herbs, s + p. Liberally top cheese with mix. Bake for 35 to 40 min, till crumbs are golden and cheese is melted. Slice into 6 triangles.

Smoky Lasagna: Butternut Squash, Spinach & Smoked Mozzarella

Posted on: March 1st, 2014 by Ellen Swandiak

Lasagna is always welcome on the party menu. We shook up tradition in this smoky lasagna which substitutes butternut squash sauce for tomato sauce, and has the addition of spinach and goat cheese, putting it into the super-comfort-food category.

I began this recipe as lasagna cupcakes, thinking that might be perfect for serving at a party, but the results were not as satisfying as a full, old-school lasagna. The cupcakes were tedious to layer, and kept popping out of the muffin pan. The verdict: stick with the classic, but upgrade with fantastic veggie selections and flavors of fall, and a smoky twist. The smoky mozzarella cheese in this dish does just that. If adding a bit of smoke appeals to you, see more of our recipes featuring a smoky flavor at this link. You’ll see some great party serving ideas and more.

SERVES 12 MINI PORTIONS OR 6 AS AN ENTREE

PREPARE THE SQUASH SAUCE

butternut squash
—
2 TB butter
10 sage leaves, torn
1 CUP half + half
s + p
—
Peel butternut squash, cut into 1-inch chunks. Boil squash till soft, about 15 min. Drain. Add back to pot. In a pan, melt butter, add sage, cook 3 min. Remove sage. Stir in half + half, cook another 5 min. Pour mixture into the pot with butternut squash and mash together. Add s + p to taste.

BOIL WATER FOR LASAGNA… PREHEAT OVEN 350ºF

lasagna, 9 pieces
—
Boil pasta. Drain. Set noodles out on parchment.

MAKE THE SPINACH-GOAT CHEESE MIX

1 TB olive oil
2 garlic cloves, minced
3 CUPS fresh spinach, cut into ribbons
1 small log goat cheese, room temp
2 TB half + half
—
Heat oil, add garlic, wilt spinach. In bowl, mix spinach with goat cheese and half + half.

START LAYERING

butternut squash sauce
cooked lasagna
spinach goat cheese mix
1 CUP Parmigiano Reggiano, grated
1 LB smoked mozzarella, shredded
—
In a baking pan,add a little of the butternut squash sauce on the bottom. Lay 3 noodles across. Top with more sauce, spinach mix, both cheeses. Repeat X2. For the top, make sure you have a nice layer of the butternut squash sauce covering the noodles entirely, and sprinkle cheeses liberally.

PUT IT IN THE OVEN

Bake covered with foil, 40 min. Uncover, bake additional 15 min. Let cool about 10 min. Cut into 12 pieces.

For Peat’s Sake: A Smoky Cocktail with Scotch, Citrus & Honey

Posted on: March 1st, 2014 by Ellen Swandiak

This smoky cocktail tempers a scotch with the sweet accompaniment of orange and honey, plus some citrus bitters.

You can choose to offer this as a kickoff to the gathering, or as a nightcap. It’s pretty potent, so one per customer is recommended. Most beautiful served over crushed ice in a smoky glass. For the garnish, cut a rough strip of orange rind and tear fresh mint leaves. This cocktail works into my party theme focused on smoky flavors, see more recipes at this link.

DETAILS ON THE INGREDIENTS:

[1] The Peat Monster The smokiness of this scotch from Compass Box comes from a blend of extremely smoky malt whisky from Islay and three medium-peated Highland whiskies. Created especially for those who crave a lot of smoke in their glass. Compass Box is known for creating elegant, and beautifully packaged whiskies in every category. Check regularly for limited editions. About $60. compassboxwhisky.com

[2] Pierre Ferrand Dry Curacao The crème de la crème of triple secs has the bitter-sweet taste of candied orange zest, a lovely woodiness, and a hint of nuts. Combines beautifully with the smokiness of the scotch whiskey. About $27. pierreferrandcuracao.com

[3] Bärenjäger Honey Liqueur With a recipe dating back to the 15th century, Bärenjäger takes honey to a higher level. It is quite sweet, so can also substitute for simple syrup in cocktails, or for honey in other recipes (think about adding it to a cup of hot tea). Make it a staple on your bar all winter. It smooths out the edges on this cocktail nicely. About $25. barenjagerhoney.com

[4] Urban Moonshine Organic Citrus Bitters Have these bitters around to keep your digestion in check—and add complexity to your cocktails. These bitters are made with certified organic roots from Vermont, like dandelion, angelica, burdock, ginger, plus orange peel, fennel seed, and dandelion leaves. About $12. urbanmoonshine.com

A Refreshing Cucumber Martini from Miguel Aranda of Casa Mezcal

Posted on: March 1st, 2014 by Ellen Swandiak

This cucumber martini looks as good as it tastes, beautifully garnished with a fresh sage leaf. See the mixology thinking behind this blend, and you’ll be able to serve this stellar cocktail at your next gathering with confidence.

When I started making a party plan based on smoky flavors, I thought a mezcal cocktail would work nicely into the mix. This one adds a particular freshness and beauty and was created by Miguel Aranda, who is a big mezcal fan. You may have seen Miguel behind a bar or two in NYC (Daniel, Wallse, Patroon, Yerba Buena Perry, THOR, Toloache, Apotheke, Monkey Bar, for starters).

For the Smoky party, Miguel offers the Cantaro, a combination of mezcal, lime juice, cucumber water, agave sage reduction, and egg white. Smoky, yet still wonderfully light and refreshing.

Miguel’s latest project takes place in the downstairs room at Casa Mezcal, in the Botanic Lab, where a bounty of spices and fresh local herbs, salt varietals, homemade bitters and teas from all over the globe get incorporated into the cocktails. Botanic Lab will also feature impromtu performances in music, art, burlesque in an intimate setting. [Botanic Lab has since closed]

Brian Alberg of the Red Lion Inn Introduces Candied Bacon into a Less-Sweet Dessert

Posted on: March 1st, 2014 by Ellen Swandiak

Now here’s a unique twist on sweets. Brian Alberg provides a 6-part less-sweet dessert for the finale of his James Beard House dinner using local Berkshire ingredients.

Before farm-to-table was even a phrase, Brian Alberg was living it. He and fellow chefs in the surrounding Berkshires have a bounty of produce and livestock to choose from.

At his ninth visit to the James Beard house, he created the most interesting non-dessert dessert I have ever experienced, featuring candied bacon from his own heritage breed pigs, a vanilla sweet-corn panna cotta, grape must, and blue cheese popcorn with salad and sliced apples. I chose to include this recipe to be a part of an entire plan for hosting a party with a menu focused on smoky tastes—that’s where the bacon comes in.

Brian is executive chef at The Red Lion Inn in Stockbridge, Massachusetts, a piece of history, and a perfect spot for a weekend getaway from NYC. redlioninn.com

•

recipe

CANDIED BACON DESSERT

Serves 6

Candied Bacon

1/4 CUP white sugar
1/4 CUP brown sugar
6 slices thick cut bacon
—
Preheat oven to 350º. Mix sugars in small bowl. Coat bacon slices liberally with sugar, place on sheet pan and sprinkle with remaining sugar. Bake until golden brown, approximately 20-30 min. Remove from pan and transfer to a wire cooling rack. Bacon will crisp up as it cools.

Sweet Corn Panna Cotta

1 qt half & half
2 ears of corn, kernels and cobs separated
1 vanilla bean, split and scraped
4 sheets gelatin, bloomed in cold water
—
In a medium sauce pan, add half and half, corn kernels and cobs, and vanilla bean. Bring to a simmer and turn heat down to medium-low. Cook for approximately 35-40 min until reduced by half. Remove corn cobs, discard. Strain mixture through a fine-mesh colander. With the bottom of a spoon, press the liquid out of the corn. Discard corn kernels; you should be left with the corn cream. Squeeze out any excess water from the gelatin sheets and add to the half and half mixture. Stir thoroughly until all the gelatin is dissolved and incorporated. Divide evenly among 4 oz. portion cups. (Plastic works great for this as it is less work to invert panna cotta once set). Chill until set, approx. 2 hrs.

Whipped Cream

1 pint heavy cream
1/4 CUP sugar
1 tsp vanilla extract
—
Place all ingredients in mixing bowl and blend with electric mixer until soft peaks form, cover and place in the refrigerator for later use.

Maple Dijon Vinaigrette

1/4 CUP apple cider vinegar
1/4 CUP maple syrup
1 tsp celery seeds
1 tsp dry mustard
2 TB dijon mustard
2 tsp minced shallot
3/4 CUP corn oil
3/4 CUP olive oil
—
Use this dressing in place of the grape must: In a blender, blend all ingredients except the oils. With blender on low speed, slowly add the oils until incorporated.

Smoked Berkshire Blue Popcorn

1 tsp vegetable oil
1/4 CUP popcorn kernels
1 tsp butter
1/4 CUP smoked blue cheese, finely shredded
—
In a medium heavy-bottom pot, on medium heat add oil and 3 to 4 popcorn kernels, cover with lid. Allow oil to heat up and kernels to pop. Once this happens, add butter and remaining popcorn. Continue cooking in covered pot, on medium heat, shaking frequently as to not burn the bottom kernels. Once the kernels start popping, shake more frequently until the time between popping kernels becomes 6-8 seconds apart. Remove from heat, and let stand 1 minute. Remove lid and stir in blue cheese.

Hot Buttered Rum Sauce

1 qt apple cider
—
1/2 CUP Berkshire Mountain Distillers rum
1 CUP butter, cubed
—
In a large sauce pan, reduce cider until you are left with approximately 1 cup. Remove from heat, add rum. Whisk in butter a couple cubes at a time until incorporated and slightly thickened.

Construction of the dessert

Place panna cotta in small shallow-sided bowl, as to be able to pour hot buttered rum around it. Top with whipped cream and candied bacon. Place the bowl on one side of a medium rectangular plate. On the other half of the plate, place the salad of frisee, arugula and tart apple, combined and tossed with enough of the maple-dijon vinaigrette to just coat the greens. Top with 5-6 pieces of the blue cheese popcorn. Finally, pour the hot buttered rum sauce on the outside of the panna cotta, approximately 1 oz per serving and serve immediately. Enjoy!

We’ve got more recipes with smoky ingredients to wow guests with, check it out in THE SMOKY PARTY.

Posts Tagged ‘family’

makes 8 wraps, 64 pieces

MAKE THE DRESSING

GET OUT THE FOOD PROCESSOR… MAKE THE COLE SLAW

MAKE THE WRAPS

Makes enough for 3 strudels or 15 servings

PREHEAT OVEN 400ºF… MAKE THE APPLE MIX

MAKE THE STRUDEL DOUGH

BAKE THE STRUDEL

featured recipe

HOUSE-MADE RICOTTA

Yield: 1 Quart

featured recipe

Sticky Pudding with Scotch Sauce

SERVES 6

FOR THE PUDDING

FOR THE SAUCE

TO SERVE

MAKES 8 MINI TARTS OR 2 NINE-INCH PIES

LEAVE TIME TO DEFROST CRUSTS

GET OUT THE FOOD PROCESSOR… MAKE THE NUT SUGAR MIX

PREPARE FRUIT FILLING

PREHEAT OVEN 375ºF…PREPARE THE TARTS

BAKE THE TARTS

MAKES 6 FULL SERVINGS OR 12 TEA CUP SERVINGS

COOK THE MUSHROOMS

MAKE IT SOUP

MAKE IT CREAMY

recipe

smoky crumble

MAKES ROUGHLY 3/4 cup

COOK THE BACON

GET OUT THE FOOD PROCESSOR

MAKES 32 BITES

PREHEAT OVEN 350ºF… PREPARE MUSHROOMS

MIX THE STUFFING… BAKE

SERVES 12 MINI PORTIONS OR 6 AS AN ENTREE

PREPARE THE SQUASH SAUCE

BOIL WATER FOR LASAGNA… PREHEAT OVEN 350ºF

MAKE THE SPINACH-GOAT CHEESE MIX

START LAYERING

PUT IT IN THE OVEN

recipe

CANDIED BACON DESSERT

Serves 6

Candied Bacon

Sweet Corn Panna Cotta

Whipped Cream

Maple Dijon Vinaigrette

Smoked Berkshire Blue Popcorn

Hot Buttered Rum Sauce

Construction of the dessert

Subscriber