Archive for December, 2011

Endive and Pistachio Salad

Endive makes a perfect salad to accompany a festive and rich holiday meal. The chopped leaves are light, crunchy, and refreshingly bitter, sparked with a tangy sherry-pistachio vinaigrette and topped with sweet, crunchy pistachios. Compared to other nut oils, pistachio oil has a particularly strong flavor. Its rich, slightly sweet taste complements the bitterness of the endives and elevates the salad to “special occasion” status — or even “is there any more salad?” status. Bon appetit!

Chocolate-Madarin Charlotte

A Charlotte is a classic French dessert composed of a mold of liqueur-soaked ladyfingers and filled with a Bavarian cream or mousse filling. This one combines a decadent dark chocolate mousse, Cointreau-brushed ladyfingers, and the lively tang of fresh satsumas or tangerines. Elegantly tall, crowned with drift of creme chantilly (whipped cream) and bound with a wide ribbon. It makes a glorious finale to a festive holiday meal.

Poached Foie Gras with Grape Relish

When the occasion calls for an absolutely stunning starter, look no further. Foie gras, gently poached in port and red wine, supported by a crisp fragment of brioche, adorned with a savory grape demiglace. C’est magnifique!

Filet Mignon with Morels and Tarragon-Marsala Sauce

Morel mushrooms are a treat of nature — only available from the wild and prized for their honeycomb texture and rich, earthy flavor. Combine them with a splash of cream and a hot pan to create an entree worthy of starring at your next dinner party… or the next time you have a hankering for morels.