An Intimate Winter Dinner

 

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Even though we are experiencing summer weather in the middle of winter, I was still craving something warm and hearty.  I decided to try a new recipe for Roasted Leg of Lamb.  I came across an interesting sounding recipe by Dawn Perry in my October Bon Appetit and decided to give it a try.  Since it included one of my favorite underused vegetables; fennel, I decided to add a combination of raw and roasted fennel to my menu thinking it would add a touch of interest and education for my guests.  We started the dinner with a homemade Kiwi Sorbet garnished with a fresh spearmint leaf from my garden.  I have been receiving many kiwi’s lately in my local CSA box and have been trying out different ways to use them.  This was a perfect choice!  It separated our tastes from the light appetizers and drinks we enjoyed prior to dinner and was a perfectly refreshing, delightful palette cleanser.  It is so easy to make that I won’t even include a recipe, just to state that if you make a puree out of the kiwi and mix it with sugar to taste, then blend in enough water to make a slightly thick consistency (I also added a splash of lime juice) – cool and then freeze in your ice cream maker or just freeze as is and voila, you have sorbet!  The one neat thing I learned in doing this is that it is much easier to halve and scoop out the insides of a kiwi than it is to peel them, and you loose less fruit:)
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Kiwi Sorbet

Next on the menu was my raw use of fennel in a Fennel and Radish Salad with Lemon Dressing that I took from Jamie Oliver’s, The Naked Chef cookbook.  The light and simple salad added a chilled, crisp, fresh side to our meal.  It is simply made with fennel and radishes.  The radishes were also from my CSA box and very delicious.  I used a madeline to slice everything so that I could get the fennel paper thin and the radishes equal in size and all done rather quickly.  I took the liberty of adding my own style of garnish to the salad by thinly slicing some of my home made preserved lemons.  I think it would also have been tasty to chop and add them throughout the salad, which I may try next time!  They are a little bit of heaven and are like adding caviar or truffles to a dish.

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Fennel and Radish Salad

The main plate comprised of the Honey-Vinegar Leg of Lamb with Fennel and Carrots (CSA box) along with Fingerling Potatoes.  The lamb was prepared with an herb pesto coating which marinated overnight.

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It was then roasted in the oven with the fennel and carrots alongside.  Near the end of the preparation a glaze of honey and red wine vinegar was basted on the lamb while it coated the meat and finished roasting the vegetables at a higher temperature.  I found that the instructions suggested too low a temperature for a medium rare finish so I allowed the roast to continue to cook at 350° for another 15 minutes.  At that point it was done barely medium rare and perfect!  I checked out the carving instructions listed with the recipe and it showed me that the same technique that I use in carving the breast off a turkey is the best way to carve the leg of lamb.  You make cuts perpendicular in toward the bone in thin slices and then slide the knife along the edge of the bone under the cuts and remove them from the leg bone into perfect slices for serving.  The vegetables are simply prepared with a drizzle of olive oil and salt and pepper.  They caramelize and turn naturally sweet from roasting, into small pieces of deliciousness!

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Roasted Leg of Lamb w/ Fennel & Carrots

The Fingerling Potatoes were tricolored (also from my CSA box) and adorable.  I decided to use a technique from Ina Garten that is simple and yummy.  Make sure that the potatoes are similar in size by cutting the larger ones.  Melt some butter in a heavy pan – I used my favorite cast iron skillet.  Add the potatoes and cover, cooking at a low heat for about 25 minutes, shaking the pan without removing the top to ensure even browning.  Test for a tender crisp finish and turn off the burner while keeping the cover on for a few more minutes.  I added some fresh chopped parsley, salt and pepper. Simple, perfectly cooked and scrumptious without any fuss at all!

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Tricolor Fingerling Potatoes

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Of course, a fine dining experience just isn’t complete without a little sweet at the end:)  So for dessert, I served Gateau Breton aux Pommes otherwise known as Caramelized Apple Cake with Salted Caramel Sauce and Creme Fraiche.   This recipe was also found in my October Bon Appetit, by Mimi Thorisson.  It was probably my best take away of the meal!  It fit well within all of my favorite categories.  Not too sweet, filled with fresh fruit so it’s healthy (?), easy to make (although a bit time consuming for all of the parts), has a caramel sauce (can never get enough of that stuff!), and taught me something new.  I now know how to make my own creme fraiche (never have to worry again that my local market does not carry it), in addition to the fact that it was simple and a hundred times more delicious than store bought!  Yum!

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Caramelized Apple Cake

The only thing that I could have done differently is waiting just a little longer on the caramel sauce to turn a deeper amber color.  I was afraid that it would burn and it ended up being a light caramel color much like the candies wrapped in plastic that you used to melt to make caramel apples when you were a kid.  To be more correct, it should have been several shades darker although it did not affect the taste whatsoever.  As far as the Creme Fraiche – the home made version was not part of this recipe, but I wanted to try it so I searched it out to find a process.  It is again simple, but it takes two days to cure.  All you do is mix 2 cups heavy cream with 3 tbsp. cultured buttermilk.  Put in a sterilized glass jar and cover with cheesecloth.  Place in a warm place in your kitchen (not in the sun) for 24 hours.  Then stir and cover with a lid and place in the refrigerator for another 24 hours.  Stir and serve!  You might never purchase creme fraiche or sour cream again.  It is that good:)

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Gateau Breton aux Pommes

So what is the recipe for a successful evening?  Great friends, wonderful wine and cocktails, and delicious food to tantalize your taste palette.

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2 opinions on “An Intimate Winter Dinner”

  1. Kathleen, Loved the menu with your tips and observations on each dish. Inspires me to get in the kitchen!

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  2. I want that cake! Will try it soon.

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