Divine dinner party

Looking for inspiration for an unforgettable holiday repast? Morris Health & Life called on three Morris County chefs to create a three-course menu for a festive dinner you can create in your own kitchen. Each course serves six to eight people.
Health and Life Magazine,
Divinedinnerapp
Christopher Barth

Looking for inspiration for an unforgettable holiday repast? Morris Health & Life called on three Morris County chefs to create a three-course menu for a festive dinner you can create in your own kitchen. Each course serves six to eight people.

Carrot Pumpkin Bisque with Coconut Curry Cream

Chef Sergio Hurtado Tolima, Chatham

INGREDIENTS

FOR THE BISQUE:
¼ cup canola oil
1 lb. peeled and diced carrots
¼ cup diced onions
3 ounces sun-dried apricots
2 bay leaves
1 teaspoon tarragon

FOR THE CREAM:
9 ounces coconut milk
1 tablespoon curry powder
5 ounces half and half
Salt to taste

FOR THE GARNISH:
½ cup diced apple
10 ounce pumpkin pack
1½ quarts warm chicken
broth/stock
Honey to taste
Salt and pepper to taste

DIRECTIONS

  • In a medium stockpot, add canola oil and begin to heat. Add carrots, onions and apricots, then sauté on low heat until the mix starts to become tender.
  • Add bay leaf and tarragon, then stir and cook for about 30 seconds. Add pumpkin pack, then stir and cook until the mix is well heated.
  • Add chicken broth/stock and bring mix to a boil, then reduce heat and simmer for 20 minutes.
  • Fill your blender with the mixture and puree until smooth. (Because contents are hot, consider fi lling blender only halfway at a time to prevent splatter.) Add the blended bisque to a stockpot, reheat and season with honey, salt and pepper if desired.
  • Combine coconut curry cream ingredients in a separate small saucepan, whisk and bring to a boil. Let mixture simmer for 5 minutes.
  • Drizzle coconut curry cream over the bisque and garnish with the diced apple in the center.
    •  

Hudson Valley Duck Breast, Rutabaga Puree and Italian Frisee and Roquette Salad

Chef Robert Trainor Copeland Restaurant, Morristown

FOR THE PUREE

INGREDIENTS

2 lbs rutabaga squash
1 small Idaho potato
¼ cup light cream
Sea salt to taste
Fresh milled white pepper to taste
Ground cumin to taste

DIRECTIONS

  • Place the Idaho potato in a 350-degree oven and bake until cooked all the way through.
  • Peel and cut the rutabaga squash and cook in salted water until soft. Drain the rutabaga. Allow excess moisture to steam off.
  • Peel the potato while warm with a paring knife. Cut the potato into large pieces and push through a food mill or ricer into a saucepan. Do the same with the rutabaga and place the pan back on the stove on low heat.
  • Slowly add the cream and seasoning while mixing. Cover the puree and set aside in a warm area (puree can be made a day ahead).

FOR THE SALAD

INGREDIENTS
1 head bay fraise
2 bunches roquette leaves
½ lemon, juice only
5 tablespoons virgin olive oil
Fine sea salt to taste
Fresh milled black pepper to taste

DIRECTIONS

  • Remove the bottom of the frisée and pick away any large white stems, then place the frisée in a generous amount of cold water to soak and remove any dirt.
  • Trim the stems of the roquette leaves and wash the leaves well.
  • Lift the frisée from the water and place in a salad spinner to dry; do the same with the roquette.
  • Mix the frisée and roquette together, then season with salt and fresh milled black pepper. Add the lemon juice and virgin olive oil.

FOR THE DUCK

INGREDIENTS
3 duck breasts
2 tablespoons orange zest
1 tablespoon fennel pollen
Sea salt to taste
Fresh milled black pepper to taste

DIRECTIONS

  • Score the duck skin with a paring knife. Press the orange zest and the fennel pollen onto the skin. Season the meat side with sea salt and fresh milled black pepper.
  • Place the duck skin-side down on a pan on very low heat. As the duck breast cooks, the fat will be extracted from the skin.
  • Once the edges become golden brown, pour off the fat and gently turn the breast over and increase the heat to sear the meat side. Continue cooking for approximately 3 to 5 minutes.
  • Remove the duck from the pan and set aside to rest in a warm area.

FOR THE SAUCE

INGREDIENTS
1 orange, juice only
1 tablespoon olive oil
2 shallots, peeled and chopped
2 garlic cloves, peeled and crushed
3 ounces carrot, peeled and sliced
1 celery stalk, chopped
2 ounces Madeira wine
½ cup chicken stock
1 to 2 tablespoons cornstarch
Sea salt to taste
Fresh milled pepper to taste

DIRECTIONS

  • In a separate pot, heat olive oil and add vegetables. Cook until slightly brown, then add Madeira wine, cooking until the liquid is reduced to a syrup consistency.
  • Add the chicken stock and bring to a boil, then immediately lower heat to medium and simmer sauce for 5 minutes.
  • Meanwhile, mix orange juice and cornstarch separately to a smooth consistency, then slowly add into the simmering sauce to desired thickness. Season with salt and pepper and strain into a serving bowl.

Photography by Christopher Barth

TO SERVE:

On warm plates, spoon the puree off to one side and drizzle some of the sauce in the center of the plate. Slice the duck breast very thin and arrange on the sauce next to the puree. Place the salad next to the duck.

CHEF’S NOTE: To reduce the calorie count and fat content of the duck, remove the skin before slicing.

 

Tronchetto Di Natale (CHRISTMAS YULE LOG)

Chef Teresa Grande Il Capriccio, Whippany

FOR THE SPONGE CAKE

INGREDIENTS
5 tablespoons unsalted butter
2/3 cup sifted cake fl our
2 teapoons vanilla extract
cup sifted cocoa powder (plus extra for dusting)
1 pinch baking soda
6 large eggs
¾ cup sugar

DIRECTIONS

  • Heat oven to 350 degrees. Butter a 10½-inch- by 15½-inch by 1-inch jelly roll pan. Line with parchment; butter and fl our paper.
  • Sift flour, cocoa and baking soda together twice into a medium bowl. Set aside. Melt butter in a small saucepan over low heat. Skim off white foam and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.
  • In a medium-size heatproof bowl, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir till mixture is warm and sugar has dissolved. Remove from heat and beat on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla and beat 2 to 3 minutes more.
  • In three additions, sift fl our mixture over egg mixture, folding in with a spatula. While folding in last addition, dribble butter over batter.
  • Spread batter evenly in pan. Tap pan on counter to remove air bubbles. Bake until cake springs back when touched in center, about 15 to 20 minutes. Place in pan on a wire rack.
  • Dust surface with cocoa powder. To make rolling easier, trim edges of cake, and cover with a sheet of parchment paper and a damp dish towel. Invert onto a work surface and peel off parchment; dust with cocoa. Starting from one long end, carefully roll up cake in towel. Wrap in plastic, refrigerate until ready to use.

FOR THE CHOCOLATE MOUSSE

INGREDIENTS
8 egg yolks
2 pinches salt
4 tablespoons unsweetened cocoa powder
4 ounces bittersweet chocolate chips
½ cup sugar
1½ cups heavy cream

DIRECTIONS

  • Finely chop chocolate and reserve. In a double boiler, whisk yolks, sugar and salt until sugar has dissolved and mixture is warm to the touch, about 2 to 3 minutes. Off heat, quickly whisk in chocolate until melted and cocoa until smooth (mixture will be thick). Cool.
  • In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into chocolate mixture, now room temperature. Gently fold in remaining whipped cream with a rubber spatula. Chill at least 2 hours and up to one day.

FOR THE FROSTING

INGREDIENTS
1½ cups soft unsalted butter
2¼ cups sifted powdered sugar
9 ounces semisweet chocolate, melted and cooled to lukewarm
2 tablespoons milk
1 teaspoon vanilla extract

DIRECTIONS

  • Melt chocolate in a double boiler over simmering water on low heat 5 to 10 minutes; stir occasionally till chocolate is completely smooth. Remove from heat and let cool 5 to 15 minutes.
  • To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy. Add the milk carefully and beat until smooth.
  • Add the melted chocolate to the mixture and beat well for 2 minutes, then add the vanilla and beat for 3 minutes.
  • Gradually add in the sugar and beat on low speed until creamy and of desired consistency.

To assemble cake:

Carefully unroll sponge cake on the back of a baking sheet. (Discard plastic wrap and parchment; keep dish towel.)

  • Spread mousse evenly over sponge cake, staying within 1 to 2 inches of the edges.
  • Re-roll the mousse-covered cake (from long end) using the towel.
  • Cover with plastic and refrigerate for 2 hours.
  • Place cake (seam side down) on a platter.
  • Cut 1 wedge off the cake at a 45-degree angle and reserve.
  • Frost the cake using the icing. Place the wedge on top of the cake to resemble a piece that has been cut from the log, and frost that too.
  • Use a small spatula to create ridges all over the cake (resembling tree bark) and chill for 30 to 60 minutes.

Photography by Christopher Barth

Categories: Home & Style Features, Homepage Features, Morris/Essex Health & Life