fussy Archives

Finishing Sauces: Spicy Lemon Aioli & Curry Oil

Posted on: May 1st, 2014 by Ellen Swandiak

We created these two finishing sauces to add an extra level of flavor to the pizzas we created.

I’ve got a lot more recipes, if you are looking to host a party featuring pizza as the star. Guests can mix and match toppings—there’s no end to the creativity.

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recipe

SPICY LEMON AIOLI

The flavors in this aioli work well with most of the ingredients on the spread, but especially with the spiced ground lamb, roasted artichoke hearts, sprouts, arugula, and any of the cheeses. Best added just as the pizza comes out of the oven.

makes ABOUT 10 0Z (USE A 16 OZ SQUIRT BOTTLE)

GET OUT THE BLENDER

3 egg yolks
2 TB dijon mustard
2 pinches cayenne pepper
1 small clove garlic, squeezed in press
1/2 TB basil, chopped
zest from 1/2 lemon
juice from 1 lemon
—
Place everything in a blender. Place lid on with center removed.

SLOWLY ADD IN THE OIL

1/2 CUP olive oil
1/4 CUP grapeseed oil
—
Start blender, then slowly pour in each oil, blend until smooth. Transfer to a squirt bottle, using a long spoon to help scoop it out. Refrigerate until ready to use.

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recipe

CURRY OIL

Adds a slight curry taste, without overwhelming other flavors. Lasts weeks in the fridge. Keeping the thyme on the branch makes it easier to remove from the oil once the flavors have infused.

OTHER USES FOR THIS SAUCE: 1. Fantastic with ground lamb in this issue, or any side dish you would serve with lamb: carrots, cauliflower, eggplant, onions, bell peppers. 2. Squirt some on sweet potato fries. 3. Marinate shrimp, skewer with fresh basil leaves and grill. 4. Add freshly chopped thyme, dip naan. 5. Make a burger, squirt some onto the bun, add slices of fresh tomatoes and dijon mustard.

MAKES ABOUT ONE CUP

GENTLY HEAT INGREDIENTS…

pinch of salt
1 clove garlic, minced
1 CUP olive oil
1 TB curry powder
bunch of fresh thyme
—
Simmer garlic and salt in olive oil, till edges of garlic are brown. Add curry and thyme, cook another 3 min.

LET IT COOL OFF…

Remove from heat. Let cool. Strain out solids, into a bowl that can then be used to transfer into a plastic squirt bottle. Let the curry settle to the bottom, and carefully pour into a squirt bottle, leaving the spice behind. Store in the fridge until ready to use.

A Savory Souffle from A Lighter Way to Bake by Lorraine Pascale

Posted on: April 1st, 2014 by Ellen Swandiak

Some people like to pull out all the stops when entertaining. If that’s your attitude, this recipe is for you: a savory soufflé with gruyère and thyme to serve as a first course. Drumroll, please.

I am always on the lookout for “better” recipes, ones that can be thoroughly enjoyed without excess calories and guilt. This UK cooking show star has come up with the perfect baking formulas for creating desirable baked goods with less sugar and fat.

Each recipe in the book, which is beautifully photographed, ends with a chart that compares her version to a traditional version. Most impressive—she did not resort to “fake” sugars to accomplish this. A wonderful dinner party idea that I chose to include in my all-white Chill Party plan.

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featured recipe

Gruyère & Thyme Soufflé

“To make them healthier, I have done things like omitted the bread crumbs on the side of the dish, as I find the soufflés rise without them, and replaced some of the butter with olive oil to lower the saturated fat. These are as light as air and collapse so, so quickly, so get them to the table as soon as you can!”

MAKES 6 SOUFFLÉS

Spray oil
2 tbsp unsalted butter
1 tbsp olive oil
1/3 cup all-purpose flour, + extra for dusting
1 tsp English mustard powder
1 cup plus 2 tbsp low-fat milk
3 oz Gruyère cheese, roughly grated
4 eggs, separated
2 tsp finely chopped fresh chives
Leaves from 3 sprigs of fresh thyme
Salt and freshly ground black pepper
—
Preheat the oven to 400°F. Put a baking sheet into the oven to get nice and hot. This will ensure that the soufflés have some bottom heat, which will help them shoot up (and also, putting all the ramekins on a sheet makes it much easier to take them in and out of the oven). Spray the insides of six 2⁄3-cup ramekins with oil, dust lightly with flour and set aside.

Put the butter and olive oil into a medium pan on medium heat and allow the butter to melt. Then add the flour and mustard powder and mix well to form a thick paste before removing from the heat. Add the milk gradually, stirring all the time until well blended. If you add it slowly while stirring, then you will avoid any lumps forming in the mixture. Once all of the milk is added, return the pan to the heat and bring it to a boil, stirring continuously. Reduce the heat to simmer for 5–6 minutes, continuing to stir all the time now until it begins to get nice and thick. Add the cheese, mixing well until fully melted, and then remove from the heat. Beat in the egg yolks, chives, thyme and seasoning until it is all combined and uniform. Scoop it out into a mixing bowl and set aside.

Next, put the egg whites into a bowl and whisk them up until they are nice and frothy, almost meringuelike. Be careful not to overwhisk them or they will go like bubble bath and not mix into the sauce well at all (and I have been there many times! The soufflé still tastes good and will rise, but the texture is a bit different and not quite as good). Stir a third of the egg whites into the reserved sauce. Don’t worry about folding it in this time, just mix it in really quickly and well so that it loosens the sauce. Then add the remaining egg whites to the sauce in two batches, folding them in more gently this time to keep the air in. Everything should now be well combined.

Next, divide the mixture equally among the six ramekins. Bang the ramekins on the work surface to make sure the mixture has fallen into all the “corners.” Then run your thumb down into the edge of the soufflé and along the inside of the ramekin, going all the way around. This will help to prevent the soufflé from sticking to the sides and therefore rise more easily.

Carefully remove the hot baking sheet from the oven and place the ramekins on it. Bake the soufflés in the oven for 12–15 minutes or until golden on the top and well risen. Don’t open the oven before the soufflés are cooked as they will collapse. Having said that, if you do open the oven, once the soufflés are back in they will still rise up somewhat, but not to the heights of their pre– oven opening former glory!

Once ready, remove the baking sheet from the oven, take it straight to the table and serve asap.

Reprinted with permission from A Lighter Way to Bake by Lorraine Pascale

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.

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.

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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

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.

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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.

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

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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 ‘fussy’

recipe

SPICY LEMON AIOLI

makes ABOUT 10 0Z (USE A 16 OZ SQUIRT BOTTLE)

GET OUT THE BLENDER

SLOWLY ADD IN THE OIL

recipe

CURRY OIL

MAKES ABOUT ONE CUP

GENTLY HEAT INGREDIENTS…

LET IT COOL OFF…

featured recipe

Gruyère & Thyme Soufflé

MAKES 6 SOUFFLÉS

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 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

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

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