Savory Crostadas and The Perfect Aioli

I've been baking this season's bounty into lots of delectable galettes and crostadas, i.e. free-form pies.

The tender crumb of buttery crust - recently flecked with citrus or parmesan and black pepper - perfectly cradles sweet or savory fillings. My impulse of late is almost an automatic, "oooh that would be great made into a galette!" You can see why….

One of yesterday's projects was to use the second disk of dough I'd made when prepping the tomato-olive-scape crostada, which - thank you all! - was very loved on Instagram. 

For the broccoli galette, I devised a base layer of barely-steamed waxy potato slices, mascarpone smeared over the potatoes (heavily seasoned with black pepper and garlic, grated on a microplane), and piled on top of that, delicate broccoli stems which I'd harvested while at Seven Arrows last week, where I've been making some time to help out with the huge work that is the season's planting and harvesting.

The dough itself is magic. It is made particularly pliable with the addition of a goldeny yolk egg - also thanks to Farmer Meg and her sweet, plucky free roaming hens. 

I use this dough often and modify the add-ins (citrus zest/ cheese/ herbs/ black pepper/ etc) depending on what I plan to make.

After thoroughly enjoying how folks responded upon seeing this creation, my week got even better when "proper bad-ass LA made aprons" co. Hedley and Bennett decided to share it, too. 

Which - I am reminded of an important aside - Saveur Magazine is holding their annual Blog Awards *right now* and have created a new category for Best Food Instagram. I pour my heart into Instagram every day and would very much appreciate your nomination! Here is the link to vote - you can do so as often as you like, until July 18th. -> http://lickingtheplate.com <- Best Food Instagram - yippeeee!

Okay, back to the tarts…. ;)

Made with the same parmesan-black pepper-flecked dough, this tart has a base layer of goat cheese I'd made from milk brought home from Seven Arrows' Farm, and seasoned with herbs, boursin-style.

After a good schmear of that onto the pastry (to help the crust from becoming soggy from the juicy tomatoes) I placed tomato slices on top, then studded the surface with torn olives. I had Kalamatas; use whatever you have, in the directions of something deeply savory. 

Before folding the pastry onto its contents I scattered thinly sliced garlic scapes for a little more punch, and then as I folded, sealed the pastry seams with beaten egg.

This crostada was quite easy to make once the dough had been prepped. Plan the time to make the dough, because the results are completely worth it.

Tomato, olive, garlic scape crostada

for the dough
1 1/2 cup AP flour
1 cup whole wheat flour
1 tsp kosher salt
2 sticks butter, cut into small cubes, freezer cold
1 pasture-raised egg
2 tbsp cider vinegar plus 4 tbsp ice water
1/4 cup Parmiggiano-Reggiano, finely grated
lots of freshly cracked black pepper

for the filling
3-5 tomatoes, depending on their size, sliced into rounds
1/4-1/3 cup goat cheese, boursin, etc.
a handful of pitted olives, torn into halves
2-3-inch segment of a garlic scape, sliced thinly
extra virgin olive oil
sea salt and freshly cracked pepper

1 pasture-raised egg, lightly beaten, for brushing onto pastry

Stir together all dry ingredients in a large bowl - flours, salt, grated cheese, black pepper.

Using a pastry blender, cut in the butter, just until pea-sized bits remain. Add the egg and cut in to incorporate. Drizzle in vinegar-water mixture a little at a time, cutting the liquid into the dough, pausing to check and see if dough holds together when squeezed between your fingers. Use only as much as needed for the dough to come together.

Empty dough out evenly onto two large segments of cellophane. With your hands underneath, use opposite diagonal ends of the cellophane to press dough together, into a solid mass. Seal dough in cellophane, then pat into a disk. Repeat with second batch.

Refrigerate dough for at least 20 minutes to allow it to mellow. Remove it 5-10 minutes prior to rolling out. Makes two crostadas, one top+bottom crust pie, or, freeze the second disk (as I did), wrapped in cellophane and foil, then placed inside a resealable bag, for up to three months.

Unwrap dough and sandwich between two sheets of lightly floured parchment paper. Roll out into a circle, 1/4-1/8-inch thick. Transfer pastry to a sheet pan and refrigerate at any point during this process, if it becomes smeary (aka not cold enough).

Peel away the top layer of parchment and begin: leave a 1 1/2-2 inch border and slather on the goat cheese or boursin, followed by the tomato slices. Nestle olive pieces around, and then scatter surface with sliced scapes.

Season the whole thing with freshly ground pepper and a light drizzle of olive oil, then crimp the pastry over the fillings, brushing the seams with egg wash and pressing to seal. Evenly brush the pastry surface with egg wash, then chill for at least a half hour, so that it retains its shape once in the blazing hot oven.

During this time, preheat oven to 425 degrees, with oven rack positioned in the bottom third. Transfer chilled crostada to the oven and bake until cheese bubbles and crust is deeply golden, about 40 minutes. I like to check about halfway through to rotate the pastry for even browning.

When ready, use the sheet of parchment to slide finished crostada to a wire rack to cool. This delightful tart can be enjoyed hot, cold, or at room temp. Perfect for brunch, dinner, or your next picnic.

Broccoli, potato, and garlicky mascarpone galette
2 waxy potatoes, such as Yukon gold, peeled and sliced
4 oz mascarpone
2-4 cloves garlic, depending on your taste
1 handful thin broccoli stems, or 1 head broccoli, cut into thin florets
sea salt and freshly cracked pepper
good olive oil, for drizzling
buttermilk, for brushing

Use the same pastry recipe for this galette.

Lightly steam broccoli until stems turn bright green. Shock in an ice water bath. Briefly steam the potato slices, enough to soften.

Use a microplane to finely grate your preferred amount of garlic into a small bowl (or mince it with a knife and transfer). Add mascarpone, season with salt and pepper, and stir to combine. Set aside.

Roll out pastry as detailed in the tomato crostada recipe. As above, pastry should be transferred on its parchment paper onto a baking sheet once you are ready to make the galette.

Pat potato slices dry and arrange in a concentric circle leaving a 1 1/2-inch border, and slightly overlapping them as you go, as your base. Slather mascarpone onto potatoes. Drain and shake broccoli dry (or pat dry with a tea towel). Measure and cut broccoli into lengths so that when arranged onto the pastry, their florets meet in the center (or, as you like - feel free to get creative). I had enough to make two layers of broccoli; consider which stems are most attractive as you make yours and save them for the top layer.

Fold dough onto fillings, painting the seams with a little buttermilk and crimping to seal, until the galette is complete. Paint buttermilk evenly onto pastry and refrigerate for at least 1/2 hour (or freeze for 15 minutes).

For this preparation I transferred the cold galette onto my pizza steel, which I'd placed to preheat in the oven. The results worked out quite well. If you have a stone or steel, I'd recommend doing the same! Bake with similar timing/attention as for the tomato crostada.

I was extremely pleased with how this broccoli galette turned out and will definitely be making it again! If you make it too, please let me know what you think. ;)

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Another recent, vocal request has been for my aioli. I made a caper version for my Anthology column some time back, paired with aromatics-poached salmon. I referred to that recipe, minus the capers, for a recent dinner party. I served it with all manner of steamed and crunchy veg that night and was so present to my guests, I forgot to document the evening (!!).

Here is a plate of leftovers we devoured, the morning after.

And, more of the richly hued leftovers (which you could say I didn't mind having extras of), slathered onto quick & easy pan roasted fish - a seriously great recipe unto its own and included in my new book, Kid Chef. This unexpectedly delicious meal made for an incredible midday interlude.

Perfect Aioli

4 pasture-raised egg yolks

1-2 cloves garlic, finely grated on a microplane, or minced

a pinch of kosher salt

juice from half a lemon

grapeseed oil and good olive oil, to emulsify 

Rest a small mixing bowl onto a tea towel draped over a pot of similar size. This helps the bowl stay put so you can use both hands. 

Whisk together the egg yolks, salt, and garlic. Squeeze a little lemon juice and whisk again. In the thinnest stream, drizzle grapeseed oil as you whisk continuously. You'll add about 1/4 cup or so, stopping at intervals to make sure the mixture has emulsified. Keep whisking! The mixture should thicken; when ready, the aioli should appear plump. 

Add the olive oil now, again in the thinnest drizzle. Add about 1/8-1/4 cup, whisking continuously. Cover with plastic wrap and refrigerate until ready to use.

Winter Stew and Soppressata Cheese Breads at Anthology & the 2014 Annual Gift Guide

I've made a lot of stories I'd call special. But this one is special in that it is a straightforward, delicious go-to in the cold weather months. And it possesses a sense of childhood indulgence (I'm pointing at you, amazing cheese breads). Finally, this story is special because the independent makers and excellent customer service folks over at Scoutmob helped me actualize my concept in full glory.

Here's the newest feature at Anthology: a fireside winter picnic with friends, delicious comfort food, and the beautiful objects that enhance our lives.

What is Scoutmob, you might be asking? A great curated collection of over 1000 makers who create high-quality and limited-edition goods, all made here in the USA. Real people making things. Beautiful things made to last. What's not to love?

The ceramic quail egg chili bowls set the stage for my three bean Tuscan inspired stew. Jessie Lazar makes contemporary heirloom pieces and her workmanship is delicate yet unfussy. 

As far as the stew goes, why settle for one bean when you can have the amazing textures and flavors of three? Savory and buttery great northern, flageolet, and cannellini. YUM.

This gorgeous solid walnut board made an ideal presentation for the cheat's soppressata cheesy breads. 

And the backdrop for lolling the afternoon away with amazing food and friends…? This colorful and hand-woven rug by Re:loom. I've included them in my annual gift guide, below. I love championing people who are doing things right. 

See the full story and recipes at Anthology!

Now, for beautiful objects to treat yourself and your loved ones - 

2014 Annual Gift Guide

1. I've gone crazy for ceramics this year. There are so many talented people producing in clay, and it is easier than ever (thank you Instagram) to access their creations. It can be a bit much to keep track of, but for me, it's quite tantalizing. I have to prioritize in my line of work! That said, I am in love with Marité Acosta's pieces. They are elemental and functional, and timeless. Her work appears in the stew story, vessels holding mascarpone and marbles (no, I didn't plan that tongue-twister…).

2. Made from repurposed and sustainably harvested Mango wood, these sleek candlesticks from designer Michael Dreeben reference modernist style while incorporating traditional craft practices. They make a graphic, elegant statement in any space.

3. I only recently found out about Brooklyn woodworker Ariele Alasko's gorgeous carvings and inlay work. It seems she has a lot of fans, as her shop sells out as soon as she has new work to share. Brava Ariele! And good luck snagging one of her unique creations.

4. The photography in Bitter is stunning, and honestly is what drew me to consider making it part of my collection. Aya Brackett is the talent behind the photography, and Jennifer McLagan the author of this seductive book on the bitter taste.

5. George Steinmetz, the famed National Geographic photographer, has named is opus Desert Air. His favorite places are those most hard to get to, and he captures them from a motorized paraglider. No big deal. This book shares page-after-page of stunning images that everyone will appreciate.

6. For the fur baby in your life, this fantastic hexagonal wall-mounted work of art is the purrrfect splurge.

7. This is the board I used for the stew and cheese bread feature, and I absolutely love it. Crafted in a timeless form, I look forward to all the entertaining uses it will serve!

8. All rugs by Re:loom are hand-woven from donated and repurposed fabric, by homeless and low-income families. This initiative, based in Atlanta, creates a sustainable income for people, as well as provides affordable housing and health care. Each is a limited edition product and made with great attention to detail. One of their rugs is the backdrop to my delicious stew story, and I am eager to incorporate it into my home. :)

9. Freedom Soaps is a local brand here in Alabama. Each of Chasity Curtis' body products smells amazing and contains only the most elemental ingredients. I'm a huge fan, so much so that I am photographing her product line for a new launch in 2015. This activated charcoal soap is one of my favorites!

10. Many of us already know about the beautiful goods at Quitokeeto. The addition of this potter's beautiful pieces is no exception. They're even oven safe! Now, to be fast enough to acquire one…

11. This Oaxacan Molé Sauce is rich, smoky, and spicy in all the right ways. It's another curated item at Scoutmob, something I keep on hand for unexpected entertaining, or even to dip into by myself. Small batch, out of Portland.

12. Kind of a dream piece, this gorgeous knife incorporates reclaimed materials, like old saw blades and burlap from coffee bags. That these are dream pieces may be a good thing, as current lead time for orders is 23 months (!!). With as much work as I have in the kitchen, this knife would quickly earn its keep….

13. Last but not least is another new-to-me maker out of New York. Susan Connor hand-designs each of her creations and incorporates wood block printing to articulate them. I'm taken with so many of her works. This pillow joins my lust-for collection.

If the notion of the holidays inspires you to give in the bigger sense, here are some organizations that will greatly appreciate your contribution:

Friends of the Earth - Campaigns in climate, food, land, and water to bring balance back to our ecosystems and our people.

350.org - Worldwide. People-powered, climate change-centered actions.

Center for Biological Diversity - Spotlights threatened and critically endangered species around the world, and mounts campaigns to raise awareness and halt further habitat destruction/poaching/harmful legislation, etc.

Real News Network - Telling the news the way it should be: based on facts. Ad-free, with contributions from award-winning journalists spanning the globe.
…………

I'm still amazed we are nearing the close of 2014, but upon reflection, am so grateful for this knockout of a year. It's one for the record books!

Thanks for reading, as always, and for all the support you've given. It means the world to me!!! xxx

Some Fantastic News

I had planned on this being an Easter Egg story. I had some delicious, easy recipes gathered and almost all of the photography complete, when I received the big news. Are you seated? News that we are to move so I can grow a new branch in my work, as staff photographer at Southern Living Magazine. This was a many-month process and with the news now official, we realized we had to tell everyone. We are thrilled. And now, to move ten years of a life and home.

We have innumerable treasured stories from our lives in New York. The many friendships we have cultivated and nurtured, the not-so-savory path of "figuring things out" and taking on New York City day-to-day. Even the subway will have a more fond place for me as we transition to leave (is that even possible??).

Birmingham, Alabama will be our new nesting grounds (it is an egg story, after all). I will share bits from my new life as part of the talented staff at SL, but please be patient as we get settled. There will be *a lot* of boxes to unpack, farmers markets to discover so we can fill our refrigerator shelves, the task of driving to get re-aquainted with....... you know, new roots to grow. So thank you for traveling with me and being so supportive as we take the leap. See you on the other side!!!

Now, for various bits I have been cultivating to-date, and, another giveaway....
Scroll to bottom for recipes-

Shirred eggs with spinach, buttermilk, and ham

Ham Roast

"Buttered Eggs" - adapted from Canal House Cooks Everyday

Easy baked brioche jalapeño eggs

Chili Nutmeg Egg White Soufflé 

Egg Yolk Ricotta Ravioli

Simple recipes you can actually throw together - with a little care - at a moment's notice. For real. And totally delicious! Try for yourself and see.

In other bits launched, I spent some months' time fine-tuning my dear friend Chrissy's new look. We had many back-and-forths to refine things together, and I must say I was extremely fortunate to have such a similarly-minded collaborator.  She is one of the reasons I will miss New York so. Bird of a feather, in addition to swapping stories about delicious food lovingly prepared, I have benefited from her gifted clarity as a yoga teacher for many of my years here. The following are some of my favorites from our work together, along with a few images I shot for the story she produced on chocolate giant, Jacques Torres. 

 

See Chrissy's full story with Jacques, here.

And now for the giveaway!

I am offering BOTH the latest Food 52 Cookbook, as well as The Complete Gluten-Free Whole Grains Cookbook to one lucky recipient. You are likely familiar with the witty style and interesting creations from Food52. I love their weekly updates and am a big fan of their simple, no-nonsense approach. In the cookbook - signed by both Amanda and Merrill - choose from seasonal recipes like late-night coffee-brined chicken, roasted fennel and white bean dip, state fair cream puffs, pastitsio, and heavenly oatmeal molasses rolls, along with a chock load of others. With great mise en place photos and others showing process, and, of course, many drool-producing final creations, you're sure to succeed at some pretty tasty offerings!

From Robert Rose Publishers in Canada, the Complete Gluten-Free Whole Grains Cookbook includes great things like nutritional profiles and preparation guides on many grains, from buckwheat groats to hominy to teff, along with many more familiar grains like amaranth, oats, and rice. This is a great reference tool! Recipes include: almond-flavored millet with cherries, cockaleekie soup (a traditional Scottish recipe), congee with Chinese greens and barbecued pork, kasha and beet salad with celery and feta, amongst many others - 125 in all. Each recipe comes with a detailed chart highlighting its specific nutritional benefits. Pretty cool stuff. :)

To win: subscribe to my blog and leave a comment (with a means to contact you, should you end up the winner) explaining what foods/recipes make you feel happy and satisfied. For an extra name in the hat, follow me on Twitter - @melinaphotos - and leave a note there, and like my Facebook page - Melina Hammer Photography - leaving a comment there. Each comment gets you an additional ticket, so to speak. :) I will add everyone together and pull a name at random. Chances to win this giveaway end at midnight EST, Sunday April 14th. This is available only to continental United States participants. I will announce the winner shortly after, and contact you for your shipping address to send along the books. Good luck!!!

Recipes-

Shirred eggs with spinach, buttermilk, and ham
makes one serving

2 free range eggs
a small pour of buttermilk (around 2 tbsp)
a good handful of spinach - will cook down, so be generous
a few slices of roast ham (see following recipe)
1 clove garlic, chopped
1/2 cup comte or gruyère cheese, grater
sea salt and freshly cracked pepper
butter to grease the casserole
olive oil for sautéing 

Preheat oven to 350 degrees (F). In a small skillet set on medium heat, pour a glug of olive oil and sauté the garlic until fragrant, about 2-3 minutes. Add the spinach and stir around once the greens begin to wilt. In all it should take about 7 minutes tops. Remove pan from heat. Grease the casserole and line the edge with the ham. Scoop the spinach-garlic mixture into the center, and pour the buttermilk over. Season with s+p. Sprinkle a little of the cheese, then crack the eggs into the center. It can be helpful to hollow a couple wells for the eggs to nestle into. Finish by adding most of the rest of the cheese, saving the last bit to sprinkle as it comes out of the oven. Place on a baking tray and bake for 17-20 minutes, or until the whites of the eggs are set. Add more s+p to taste and one last scatter of the cheese, handle carefully with potholders, and serve.

Roast Ham
serves 18-20

18 lb smoked free range ham, ham hock cut off and saved for another use
2-4 cups apple cider
1/2 cup honey
1/2 cup brown sugar
spicy mustard for serving

Preheat oven to 325 degrees (F) and remove all but lowest rack. Score the surface of the ham in 1-inch spacing, first in one direction, then turn the ham a quarter turn and then scored again. Should make a diamond patchwork design. Place ham in roasting pan and then slide it carefully into the oven. Pour enough cider to fill bottom of pan. Roast, checking in 15-20 minute increments, and refill bottom of pan with cider. This keeps it from burning and smoking up the house. 

After roasting for 1 hour, in a small saucepan over medium heat, stir to combine honey and sugar until sugar has dissolved and the mixture becomes a glossy, thick liquid. Remove ham from oven and paint the honey-sugar glaze all over. Replace in oven and roast for another half-hour and then remove again, painting glaze all over once more (you may need to reheat the glaze, as it will thicken when left to sit).

In all, the ham should roast for up to 2-2 1/2 hours, and be golden and caramelized when done. Serve the pan sauce beside after draining off the fat, along with spicy mustard.

Easy baked brioche jalapeño eggs
makes 12

12 pull-apart brioche dinner rolls
4 free range eggs
6 slices bacon
1 jalapeño pepper, thinly sliced on a mandoline
1/2 cup mascarpone
sea salt and freshly cracked pepper

Use a small serrated blade to hollow the centers out from the rolls and save for another use (like croutons or bread crumbs). In a bowl, scramble the eggs with s+p and the jalapeño slices. With a butter knife, slather mascarpone on the insides of the rolls, then set each a few inches apart onto a baking sheet. Preheat oven to 350 degrees (F). Eye the length needed for the bacon and line the rolls, trimming to fit. It is okay to have a few small pieces overlap - tastes great and looks just as good. Pour the egg mixture in slowly. If any overflows, scoop it up with a rubber spatula and try again. Bake for 15-20 minutes, until there is no jiggle when agitated. Allow to cool for 10 minutes and serve.

Buttered Eggs, adapted from Canal House Cooks Everyday

as many free range eggs as you think you'll need, then add a few extra - these will go fast!

Toppings can include (feel free to get creative here) -
torn ham pieces (great to use some leftover ham for this)
sliced Dutch matjes (a DELICIOUS fresh herring from Holland, I got mine from Russ & Daughters)
sliced sable
cucumbers, sliced very thinly on a mandoline
wild salmon roe
wasabi flying fish roe
crème fraîche
good mayonnaise
fresh dill
fresh chives

Fresh eggs do not peel easily once hard-boiled, so plan accordingly and use eggs that are 1-2 weeks in your refrigerator. In gently boiling water, lower eggs into saucepan. Eggs should be in a single layer, with about an inch of water above them. For soft, custard-like hard-boiled eggs, cook for no more than 9 minutes. Drain, running cold water over eggs, then place in a bowl with cold water in refrigerator until cool enough to handle. Tap on counter surface and begin peeling at rounder end, where the air pocket is. Once peeled, rinse off any shell bits and cut into halves. Set aside.

Prepare slices of any of your toppings as appropriate and chop or tear herbs. Smear or spoon the mayonnaise or crème fraîche, followed by fish or meat, followed by roe or herbs. You can also prepare small bowls of each topping to allow guests to make their own, which makes a festive, pretty presentation. Enjoy!

Egg Yolk Ricotta Ravioli
serve 2-3 ravioli per person

wonton wrappers
egg yolks from very fresh free range eggs
ricotta cheese
freshly grated nutmeg, if you like
pink Himalayan sea salt
freshly cracked pepper
fresh chives, cut on the diagonal
freshly grated grana padano or parmesan

Fill a large pot with water and season generously with salt. Heat on high to bring to boil. Meanwhile, lay out a number of wonton wrappers on a clean, dry work surface. Create a ring of ricotta in the center of each wonton. Sprinkle with the sea salt, pepper, and nutmeg. Carefully lower an egg yolk onto each ring - it is essential that they remain unbroken or you must re-do. Wet the edges of the wonton with water and press a second wonton over top, sealing the edges. You will need to crimp or pleat in places, in order to gather the surfaces and seal them properly. Repeat until you are finished with however many ravioli you have decided to make. 

Lower each ravioli with a slotted spoon into the gently boiling water. After a maximum of 2-3 minutes, lift ravioli from water with slotted spoon and drain on absorbent paper. Place onto serving dishes, grate cheese on top, and scatter with fresh chives. Serve with a green salad or steamed asparagus.

Chili Nutmeg Egg White Soufflé - from my mother
serves 4

2/3 cup parmesan, grated and divided into 1/2 cup and the remainder
1 cup grated gruyère cheese
3 tbsp butter, plus more to grease ramekins
1/4 cup all-purpose flour
egg whites from six free range eggs
1/4 cup whole milk
1/2 tsp freshly grated nutmeg
1/4 tsp cayenne
1/4 tsp chili powder
good pinch of freshly ground pepper
1/4 tsp cream of tartar

Grease four ramekins. Sprinkle parmesan inside and turn to coat all surfaces. Empty out any remaining into the next, and repeat until all ramekins are lined with parmesan. Place in freezer. In a small saucepan over medium-low heat, melt butter and add flour. Stir to combine and for three minutes continue stirring, cooking roux. Gradually add in milk and stir continuously, bringing to a boil. Lower heat to simmer and cook for a further 2 minutes, stirring, and add in the nutmeg, chili powder, and cayenne. Remove the pan from the burner, stir in 1/2 cup parmesan, and transfer to a large bowl.

Preheat oven to 375 degrees (F). In a large bowl, beat the egg whites until frothy. Add the cream of tartar and beat until they hold stiff peaks. Fold in 1/4 of the whites into the sauce. Fold in the remaining whites, along with the gruyere, until all are combined. Remove ramekins from freezer and place on a baking tray. Spoon mixture into ramekins, leaving 1/2-inch space from top edge, and top with the remaining parmesan. Bake the soufflé for 30 minutes or until puffed and golden. Serve immediately. 

Happy Easter everyone!!! xxx ;-)

Happy Valentines Day!

Pomegranate Jellies with maple mascarpone

Love is in the air.

Can you feel it? Love in fruity, creamy, bright, and chocolatey goodness. Something for everyone, and every bit a delightful treat. This is my vision for a heady Valentines Day, and I hope it inspires you - wherever you are and in whatever you do.

Scroll down for recipes...

Love potion twelve

Love Potion Twelve is crisp and strong. Not the kind of strong that makes you wince, but the kind that softly makes the backs of your knees tingle and finds you amorous. Be ready for relaxation as you luxuriate with this fine sipper.........

Blood orange, fried rosemary, candied walnut, olive salad

This romance is for you. It is for lovers, it is for sharing at dinner with friends. Simple flavors brought to great intensity, through the *pop* of contrasts in texture and flavor or layers enveloping each other. I hope you will try each of these and see for yourself how delicious they are. Do let me know which is your favorite.

Eton mess

Dark Chocolate cherry semifreddo

Eton mess is an easy dessert to prepare, and packs a whollup of textures and bright flavor. You'll love the crunch of meringue, the velvet of cream, and the bright *pop* of fresh fruit folded in....

The semifreddo is almost as involved to prepare as it is delicious. Which means it is worth trying, at the very least to commiserate with me after you have done so. I can assure you it is every bit as sinful and jaw droppingly outrageous as it seems. Get ready for your chocolate fill.

Pomegranate Jellies with Maple Mascarpone
makes 4

2 cups fruit juice - I used fresh blueberry lemonade for its rich color
1/2 cup pomegranate seeds
1 leaf gelatine
1 cup mascarpone
2 tbsp good maple syrup - get Grade B if you can
grapeseed oil (or other neutral oil) for greasing the molds

Pour 1/4 cup of the juice into a bowl and add the gelatine. Allow to sit for a minute while bringing the remaining juice to a boil in a medium saucepan. Add to the gelatine mixture and stir to dissolve the gelatine. Lightly grease four mini jelly, tartlet, or mini-muffin tins with oil. Spoon the mixture into the molds and gently add in the pomegranate seeds.

Chill until set in refrigerator, 4 hours or overnight. In a small bowl, mix together the mascarpone and maple syrup until combined, and set aside. To release the jellies from their tins, warm enough water in a saucepan so that you can set the mold down into it for a few seconds. Place a serving dish on top of the mold, invert, and lift the mold up to reveal the jelly. Serve with the maple mascarpone beside and enjoy.

Blood Orange, Candied Walnut, Fried Rosemary, and Olive Salad
serves 2

for the salad -
6-8 blood oranges
1 sprig fresh rosemary
1 cup Castelvetrano olives, or other olive to your liking - these are buttery and amazing
1 cup candied walnuts (can be found at specialty shops)

for the dressing -
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
2 tsp pomegranate molasses
a handful of pomegranate kernels
freshly cracked white pepper to taste
pinch fleur de sel

Using a sharp knife, cut the tops and bottoms off of the oranges. Slice in facets down the orange to remove sides; make sure to remove the white pith. Set aside. Pluck rosemary leaves from the sprig and fry for 10 seconds in hot oil over high heat in a small skillet. Remove onto absorbent paper and set aside. Press the heel of your hand down onto the side of the knife to crush each olive and remove its pit. Separate olive chunks into halves or thirds and place into a small bowl with a bit of extra virgin olive oil to soak. Break candied walnuts into smaller bits with your fingers and place into a separate small bowl.

Add all dressing ingredients together except fleur de sel into a bowl and whisk to combine. Slice oranges crosswise into 1/4-inch rounds and place onto serving platter. Scatter fried rosemary and candied walnuts on top. Add olive chunks, followed with a drizzle of dressing and fleur de sel. Keep more dressing table side as needed. Great served with crusty bread.

Love Potion Twelve Cocktail
serves 2

1 cup chilled vodka or other spirit, to your liking (I used Tito's vodka, which is nicely smooth)
2 tbsp brandy (I used cherry, but any to your liking will do)
1/2 cup pink lemonade or blood orange juice
1 tbsp fresh beet juice - adds rich color and is subtle in flavor
1 tbsp agave nectar
blood orange slices, for garnish

If you have a juicer, juice one beet. Otherwise, simmer quartered beet in a small saucepan with just enough water to cover until soft when pierced with a fork, about 20 minutes. Mash beet with fork, pour liquid and press solids through a sieve to strain. Refrigerate. Stir together agave and brandy until agave dissolves. Add a few ice cubes into a cocktail mixer and add in all ingredients except for garnish, stirring to combine. Strain into coupe or martini glasses and garnish with orange slices. Sip, sit back and let the potion do its magic....

Eton Mess
Serves 4

1 vanilla bean, split and seeds scraped
1 1/2 cups fresh strawberries, hulls removed and quartered
1/2 cup fresh raspberries
1/4 cup confectioners' sugar
1/2 cup caster sugar
1 cup heavy cream

for the meringues -
3 pastured egg whites at room temperature
1/8 tsp kosher salt
1/3 cup cane sugar
1/3 cup confectioners' sugar

Preheat oven to 200 degrees (F). Line two baking trays with parchment paper. With an electric mixer, beat egg whites and salt until white and foamy, about 2 minutes. With the mixer running, gradually add cane sugar in 3 parcels, beating for 2 minutes between each addition. Beat until firm peaks form, about 3 more minutes. Add the powdered sugar and beat to blend for another minute or so. Meringue should be thick and glossy when done.

Spoon meringue into a pastry bag fit with a 1/2-inch tip or ziploc bag. Place either into a drinking glass with the bag edge tucked over for neatness. Seal if using a ziploc bag, and cut 1/2-inch off one corner. Pipe 1-inch rounds spaced one inch apart. Bake meringues until set, about 2 hours. Allow to cool completely in the oven with door ajar. Store between layers of parchment in an airtight container at room temperature. Will keep up to a week.

Meanwhile, toss strawberries in caster sugar in a small bowl and set aside for 15 minutes or so, until the juices start to run. Mash the raspberries with the back of a fork and add in confectioners' sugar to blend. Add vanilla seeds to heavy cream and beat with an electric mixer until soft peaks form. Fold some of the cream into the raspberry mixture in its bowl, and coarsely crumble a few of the meringues, folding in to combine.

To serve, layer some of the strawberries in bowls, followed by whipped cream and the raspberry mixture, followed by a few bits of coarsely broken meringue and more fruit with their syrup. Layer until you like the effect and serve immediately.

Dark Chocolate Cherry Semifreddo
Serves 10

1 1/4 cups luxardo cherries (pitted) with their syrup (can be found at specialty shops)
3/4 cup caster sugar
2 tbsp liquid glucose
2/3 cup brandy - I used Kirsch
2 cups heavy cream, whipped to soft peaks and replaced in refrigerator
5 eggs, free range if possible (they will be more buoyant and delicious)
4 egg yolks
1 lb dark chocolate, melted - I used Callebaut 60% dark bittersweet
1/2 lb dark chocolate, melted, for collar

Combine cherries, 3/4 cup sugar, glucose and 1/2 the brandy in a small saucepan over medium heat and stir until sugar dissolves. Simmer for 15 minutes or until syrup is reduced by almost half. Chill in refrigerator. Meanwhile, whisk eggs and yolks, the remaining sugar and brandy in a large heatproof bowl over a saucepan of simmering water for about 8-10 minutes or until thick. Transfer to the bowl of an electric mixer and whisk for a further 5-7 minutes, until cool again.  Fold in melted chocolate, then fold in whipped cream. Pour one-third of the chocolate mixture into a 8-inch springform pan. Scatter with 7 or so cherries, drizzle a little syrup, and using the tip of a bread knife, swirl around to create a marbled effect. Repeat same layering until all chocolate mixture is used. There will be cherries and syrup left over to serve. Freeze semifreddo for 24 hours (and up to 3 days) before serving.

The day of serving, work a thin knife around the perimeter of the pan to separate the semifreddo from its surface. Unfasten spring, and using a couple offset spatulas, work around the base of pan to release and carefully slide onto a serving platter. Return to freezer.

For chocolate collar, melt chocolate in a double boiler. Lay a few 6-inch x 15-inch pieces of baking paper on a tray and spread each one with a thin layer of melted chocolate. Place in refrigerator for 5 minutes or until just set - you will know because it becomes opaque and stiffens. Remove semifreddo from freezer and place a chocolate-lined baking paper strip around, with the chocolate-side inward. Carefully peel back paper. If not quite ready, place the whole thing back in the freezer and wait 30 seconds or so and attempt again. Repeat with remaining baking paper strips to wrap around the entire perimeter. You can layer strips of chocolate around for any breaks in the collar.  Follow same process, replacing into freezer to firm, as needed. Return to freezer until ready to serve. Heat remaining cherries on low heat to loosen the syrup and serve in a bowl beside semifreddo.  ............... I am extremely pleased with each of the results these treats offer. I want to know what knocks your socks off! And however you spend V-day, know that you are loved....... In other news, in this month's AARP Magazine, my wonderful team and I styled and photographed some Ina Garten - the Barefoot Contessa - recipes, for more ideas of romance. Here are a couple outtakes (you can access the recipes through the link!) ~ Be mine. I love you. Happy Valentine's Day!!! xxxxxxooo