Vegetarian Charcuterie and Other Veggie Delights
I mentioned yesterday that last night was our 17th annual Friends Thanksgiving. We dined on delicious fare and talked and laughed into the wee hours (OK OK I admit, 11 PM is a wee hour when you are "of a certain age").
The menu is below along with some rather undramatic photos, due to the lighting. I brought along a Vegetarian Charcuterie, which I think is a brilliant spin on charcuteries and a pickle course: cranberry mostarda, pickled mustard seeds, quick-pickled cucumbers, creamy pickled herring, and pickled peppadews stuffed with herby chèvre. We also enjoyed bread rolls made by one of our guests, and the pumpkin rolls I wrote about yesterday.
The menu is below along with some rather undramatic photos, due to the lighting. I brought along a Vegetarian Charcuterie, which I think is a brilliant spin on charcuteries and a pickle course: cranberry mostarda, pickled mustard seeds, quick-pickled cucumbers, creamy pickled herring, and pickled peppadews stuffed with herby chèvre. We also enjoyed bread rolls made by one of our guests, and the pumpkin rolls I wrote about yesterday.
First course: spinach and radicchio salad dressed with caramelized fennel.
Second course: brandade. I combined recipes ideas from three different sources and came out with a decent dish, although a little higher in potato than traditional recipes (recipe below)
Third course: Crispy Feta-Stuffed Phyllo Torte (from Lynne Rossetto Kasper's How to Eat Weekends) was beautiful and delicious. My favorite of the evening. Slices were drizzled with honey and preserved lemons, served with roasted carrots and Brussels sprouts.
Finally, dessert was boozy fruit served over Izzy's ice cream and
alongside tiny pear tarts. I used about 3 cups of apple-infused brandy
to rehydrate dried apricots and figs.
alongside tiny pear tarts. I used about 3 cups of apple-infused brandy
to rehydrate dried apricots and figs.
Maple syrup, juice from one orange, and a vanilla pod added even more flavor
to the mascerate as it barely simmered for about 4 hours.
Brandade
Serves 12 generously1 pound cod
1/2 to 1 cup Kosher salt
3 to 4 cups whole milk
Zest from two lemon
Fresh cracked pepper
Three sprigs thyme, plus more for garnish
1 small white onion, chopped
3 cloves garlic, smashed but not diced
1/2 teaspoon nutmeg plus more for garnish
1/4 teaspoon cayenne pepper
1/2 to 3/4 pound russet potatoes, peeled and chopped
1/2 to 3/4 pound Yukon Gold potatoes, peeled and chopped
2 eggs, beaten with 1 tablespoon milk or cream
1/3 cup extra virgin olive oil
Juice from half a lemon
1 lemon, seeded and cut into 12 pieces
Cover cod completely in salt and refrigerate 24 hours.
Remove cod from refrigerator and rinse very well with cold water. Pat dry with paper towels.
Add milk, lemon zest, pepper, thyme, onion, garlic, nutmeg, and cayenne to bread loaf pan. Heat in preheated 350 degree oven for 10 minutes. Add cod to milk and return to oven. Oven poach fish for 10 - 12 minutes or until flaky and tender.
While cod poaches, cook potatoes in unseasoned water until tender. Drain then push through ricer.
Remove cod from poaching liquid and cool. Remove any bones and skin; flake flesh as fine as possible.
Combine potatoes and cod; add eggs and mix well. Fold in olive oil and lemon juice.
Divide mixture evenly into 12 buttered ramekins. Garnish with thyme leaves and nutmeg. Bake at 325 for 20-30 minutes. Serve with lemon wedges and thin slices of toasted French bread.
1/2 to 1 cup Kosher salt
3 to 4 cups whole milk
Zest from two lemon
Fresh cracked pepper
Three sprigs thyme, plus more for garnish
1 small white onion, chopped
3 cloves garlic, smashed but not diced
1/2 teaspoon nutmeg plus more for garnish
1/4 teaspoon cayenne pepper
1/2 to 3/4 pound russet potatoes, peeled and chopped
1/2 to 3/4 pound Yukon Gold potatoes, peeled and chopped
2 eggs, beaten with 1 tablespoon milk or cream
1/3 cup extra virgin olive oil
Juice from half a lemon
1 lemon, seeded and cut into 12 pieces
Cover cod completely in salt and refrigerate 24 hours.
Remove cod from refrigerator and rinse very well with cold water. Pat dry with paper towels.
Add milk, lemon zest, pepper, thyme, onion, garlic, nutmeg, and cayenne to bread loaf pan. Heat in preheated 350 degree oven for 10 minutes. Add cod to milk and return to oven. Oven poach fish for 10 - 12 minutes or until flaky and tender.
While cod poaches, cook potatoes in unseasoned water until tender. Drain then push through ricer.
Remove cod from poaching liquid and cool. Remove any bones and skin; flake flesh as fine as possible.
Combine potatoes and cod; add eggs and mix well. Fold in olive oil and lemon juice.
Divide mixture evenly into 12 buttered ramekins. Garnish with thyme leaves and nutmeg. Bake at 325 for 20-30 minutes. Serve with lemon wedges and thin slices of toasted French bread.
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