do-ahead – TasteFood

Christmas, Desserts, Fruit, gluten-free, Parties

Orange Almond Semifreddo with Port Wine Poached Figs

December 23, 2019December 23, 2019by Lynda Balslev

An elegant do-ahead dessert, perfect for a party:

Are you still unsure of what to make for a party dessert this season? Try making this light and luscious semifreddo, topped with a compote of port-wine poached figs. Fragrant with orange and spice, it’s reminiscent of English Christmas puddings and mulled wine. Semifreddo is an elegant frozen Italian concoction of whipped cream and meringue, and in this preparation, it’s flecked with toasted almonds and orange zest. Each bite is light and luscious, melting on the tongue in an airy poof. For a little extra sweetness (it’s the holidays, after all) a shard of caramelized almond praline crowns the dessert.

The beauty of this recipe is that each component may be prepared at least a day in advance, so all that you need to do is assemble it when you are ready to serve, which is a perfect gift to the cook when entertaining.

Orange Almond Semifreddo with Port Wine Fig Compote

Active Time: 1 hour and 15 minutes
Total Time: 1 hour and 15 minutes, plus cooling and freezing time
Serves 8

Semifreddo:
3/4 cup whole almonds
2 tablespoons plus 1/2 cup granulated sugar
1 teaspoon finely grated orange zest
Pinch of salt
3 large egg whites, room temperature
1 cup heavy cream, chilled
1 teaspoon orange liqueur, such as Cointreau
1/4 teaspoon vanilla extract

Figs Compote:
16 dried figs, stems removed, halved if large
3/4 cup Port wine
1/4 cup brown sugar
1 (3-inch) cinnamon stick
2 tablespoons orange liqueur, such as Cointreau
Zest and juice of 1/2 orange

Praline:
3/4 cup granulated sugar
1/2 cup sliced almonds, lightly toasted
1/4 teaspoon sea salt

Prepare the semifreddo:
1. Line a 9 x 5-inch loaf pan with plastic, leaving a 3-inch overhang.
2. Place the almonds and the 2 tablespoons sugar in the bowl of a food processor. Pulse until finely ground. Add the orange zest and salt and pulse once or twice to blend.
3. Beat the egg whites in the bowl of an electric mixer until they begin to hold soft peaks. Add the 1/2 cup sugar, 1 tablespoon at a time, beating until the egg whites are glossy and hold stiff peaks. Transfer to a large bowl.
4. In a clean mixing bowl, beat the cream, orange liqueur, and vanilla extract in a clean mixing bowl until soft peaks form. Gently fold the egg whites into the cream until no traces are visible. Gently fold the almonds into the egg whites until evenly distributed. Spoon into the prepared loaf pan and smooth the top. Cover tightly with plastic. Freeze at least 8 hours or overnight.

Prepare the figs:
Combine all of the compote ingredients in a heavy medium saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, partially covered, until the figs are soft but still hold their shape, 15 to 20 minutes. Remove and cool completely in the liquid; discard the cinnamon stick. (Figs may be prepared up to 2 days in advance. Refrigerate until use. Bring to room temperature to serve.)

Prepare the praline:
Heat the sugar in a heavy small saucepan over medium heat until sugar melts, stirring occasionally with a wooden spoon. Continue to cook, stirring constantly, until sugar turns amber in color. Add the almonds and sea salt and stir quickly to coat. Pour onto a baking sheet lined with parchment and spread into a thin layer. Do not touch with your fingers. Cool completely. Break into small pieces.

Serve:
When ready to serve, remove the semifreddo from the loaf pan. Working quickly, cut in 3/4-inch slices and arrange on serving plates or shallow bowls. Spoon figs and a little juice over the semifreddo and garnish with praline shards. Serve

Baking, cake, Christmas, Desserts, entertaining, recipe, Thanksgiving, Vegetarian

Cranberry Orange Trifle for the Holidays

November 11, 2019November 11, 2019by Lynda Balslev2 Comments

A Festive (and Do-Ahead) Dessert for the Holiday Table:

This billowy cranberry trifle will carry you through the holiday season. It’s a great do-ahead dessert with impressive results: orange-infused pound cake blanketed with layers of cranberry compote, whipped mascarpone cream, and candied walnuts. Each bite is light and airy with the pop of sweet-tart cranberries, and the satisfying crunch of cinnamon-dusted nuts, so be sure to get a little bit of everything in every spoonful.

Don’t let the length of this recipe deter you. It’s composed of several separate short recipes for each component that can (and should) be prepared well in advance of assembling. And the entire trifle can also be assembled in advance of serving, which leaves you plenty of time to wrestle with that turkey.

Cranberry-Orange Trifle with Candied Walnuts

Assembly Time: 20 minutes
Makes one large trifle, serves 8 to 10; or 8 individual trifles

1 loaf Orange Buttermilk Pound Cake (recipe follows)
Cranberry Compote (recipe follows)
Candied Walnuts (recipe follows)
Orange Mascarpone Cream (recipe follows)
Finely grated orange zest, for garnish

1. Cut the pound cake into 3/4-inch cubes. Set aside a few whole cranberries from the compote for garnish.
2. Pour a thin layer of cranberry compote into the bottom of the trifle dish or individual serving glasses. Arrange a snug layer of pound cake over the compote. Top with a layer of cream. Sprinkle a few of the nuts over the cream.
3. Repeat the layering process, finishing with a layer of cream and nuts. Garnish with the reserved cranberries and finely grated orange zest.
4. Serve or cover with plastic wrap and refrigerate for up to 6 hours before serving.
Optional: Lightly brush each layer of pound cake with Cointreau or Gran Marnier for an adult version of this dessert.

Orange Buttermilk Pound Cake
Active Time: 15 minutes
Total Time: 1 hour and 15 minutes
Makes 1 loaf

Cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, room temperature
3 large eggs, room temperature
2 teaspoons finely grated orange zest
1 teaspoon vanilla
1/2 cup buttermilk

Syrup:
1/4 cup fresh orange juice
1/4 cup sugar

1. Preheat the oven to 325°F. Butter a 9-by-5 inch loaf pan. Line the bottom with parchment and butter the parchment.
2. Whisk the flour, baking soda, and salt in a bowl and set aside.
3. Cream the sugar and butter in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the orange zest and vanilla.
4. Add half of the flour, then the buttermilk, and then the remaining flour, mixing to combine after each addition.
5. Pour into the loaf pan. Bake until a wooden skewer inserted in the center comes clean, about 55 minutes.
While the cake is baking, make the syrup. Combine the juice and sugar in a small saucepan over medium heat. Simmer until the sugar dissolves, and then remove from the heat.
Remove the cake from the oven and transfer to a rack. Pierce the top of the cake all over with a skewer and brush with some of the syrup. Cool 10 minutes and then invert the cake onto a rack. Brush the sides of the cake with the remaining syrup and cool the cake completely.
Note: The pound cake may be prepared up to 2 days in advance. Wrap with plastic and refrigerate until use.

Cranberry Compote
Active Time: 10 minutes
Total Time: 10 minutes
Makes about 1 3/4 cups

12 ounces cranberries, fresh or frozen
3/4 cup granulated sugar
1/2 cup freshly squeezed orange juice
1/2 teaspoon ground cinnamon
Pinch of salt

Combine all of the ingredients in a medium saucepan over medium heat. Cook until the cranberries pop and release their juices, about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
Note: The compote may be prepared up to 2 days in advance. Refrigerate until use.

Candied Walnuts
Active Time: 20 minutes
Total Time: 20 minutes
Makes about 1 1/2 cups

1 1/2 cups walnut halves
1/2 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

1. Preheat the oven to 350°F. Line a baking tray with parchment. Spread the walnuts on a separate baking tray and bake 10 minutes.
2. Heat the sugar over medium heat in a small saucepan. As soon as it begins to dissolve, stir with a wooden spoon until the sugar liquefies and is amber in color.
3. Immediately add the walnuts, salt, and cinnamon and stir to coat. Remove from the heat and spread the walnuts on the parchment-lined baking tray. Cool completely, and then break into coarse pieces.
Note: The nuts may be prepared up to 1 week in advance. Store at room temperature in an airtight container.

Mascarpone Cream:
Active Time: 10 minutes
Total Time: 10 minutes
Makes about 3 cups

8 ounces mascarpone cream, chilled
1 1/2 cups heavy cream, chilled
1/4 cup sifted powder sugar
1 tablespoon Cointreau (optional)
1 teaspoon finely grated orange zest, plus extra for garnish
1 teaspoon vanilla extract

1. Add the mascarpone to the bowl of an electric mixer fitted with a wire attachment and mix on medium-low speed to soften.
2. With the machine running, slowly add the whipped cream and mix to combine. Increase the speed to medium-high and beat until soft peaks form.
3. Add the sugar, liqueur (if using), the orange zest, and vanilla, and beat until stiff peaks form.
Note: The cream may be prepared up to 6 hours in advance of assembling the trifle. Cover and refrigerate.

Autumn, Fall, gluten-free, side dish, Vegetables and Salads, Vegetarian

Autumn Chopped Salad with Cauliflower, Kale, and Carrots

October 6, 2016September 21, 2018by Lynda Balslev3 Comments

It’s getting chilly outside, and while warm comforting food is high on the crave-list, it’s more important than ever to keep eating salads, brimming with healthy nutrient-rich vegetables and grains. The good news is that the cooler weather gives us an excuse to fortify our salad bowls, transforming the light and wispy summer salad into a healthy hearty autumn bowl.

A key ingredient in this cold-weather salad is nutrient-rich kale. Raw kale can be bitter and difficult to digest in large quantities, so it’s important to tame the tough and sturdy leaves to deter picky eating. This can be easily accomplished by massaging them. Yep, that’s right: Drizzle the kale leaves with a little lemon juice, olive oil, and a pinch of salt, and then rub them for a minute or so to coat the leaves. You will be rewarded with a slightly softened version of the hearty leaf, that’s not only easier to munch on, its earthy flavor will be softened by the lemon and salt.

Treat this salad just like your fall wardrobe, and pile on the layers – it can handle it. I’ve added finely chopped cauliflower and dried cranberries, along with a shower of quinoa and seeds. Because these salads are so sturdy, they hold up well and don’t mind a little standing once they are fully dressed – which is great for do-ahead assembly.

Chopped Autumn Salad

Active Time: 10 minutes
Total Time: 25 minutes
Serves 4

1 bunch curly green kale, tough ribs removed, leaves coarsely chopped
1/2 tablespoon fresh lemon juice
1/2 tablespoon extra-virgin olive oil
Pinch of sea salt
2 scallions, white and green parts sliced
1 large carrot, peeled and coarsely grated
1/2 head small cauliflower, florets finely chopped
1/4 cup cooked quinoa
1/4 cup Italian parsley leaves, chopped
1/4 cup dried cranberries

Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

2 tablespoons pepitas for garnish

1. In a large bowl, rub the kale leaves with the lemon juice, olive oil, and salt until thoroughly coated, about 1 minute. Let stand for 15 minutes.
2. Add the scallions, carrot, cauliflower, quinoa, parsley, and cranberries and toss to combine.
3. Make the dressing: Whisk the oil, vinegar, lemon juice, garlic, mustard, salt, and pepper in a small bowl. Drizzle over the salad and toss well to thoroughly combine. Garnish with the pepitas. Serve immediately or cover and refrigerate for up to 2 hours.

gluten-free, Main Course, Meat, Soups and Stews, Uncategorized, Winter

Simple Beef Stew Recipe

December 5, 2014January 23, 2020by Lynda Balslev11 Comments

Here is something for your winter dinner rotation: Chunky root vegetables and slow-cooked beef swimming in a stock of beef and beer. This hearty no-nonsense beef stew is a must-have for a dreary winter night. Make a double batch over the weekend, and stretch it out over a few meals. It isn’t fancy, but it’s satisfying and delicious. Consider it a down-to-earth respite between holiday indulgences.

Simple Beef Stew

The stew tastes even better after a night in the refrigerator. Serves 4 to 6.

3 pounds beef chuck, excess fat trimmed, cut into 1 1/2-inch pieces
Salt
Freshly ground black pepper
3 tablespoons olive oil , divided
3 cloves garlic, chopped
1 1/2 cups dark beer, such as Porter, divided
3 tablespoons tomato paste
2 cups beef stock
1 bay leaf
1 tablespoon brown sugar
1 teaspoon dried thyme
2 medium carrots, sliced 1/4-inch thick
2 medium yellow onions, each cut into 8 wedges
2 medium Yukon gold potatoes, cut into 1-inch pieces

1. Preheat the oven to 325°F. Season the beef with salt and pepper.
2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the beef in batches in one layer, without overcrowding, and brown on all sides. Transfer the meat to a plate and repeat with remaining beef.
3. Pour off all but 1 tablespoon fat from the Dutch oven. Add the garlic and sauté over medium heat until fragrant, about 30 seconds. Add 1/2 cup beer to the pot and bring to a boil, scraping up any brown bits with a spoon. When the beer is nearly evaporated, add the tomato paste and cook, stirring, about 1 minute. Return the beef to the pot and stir to coat.
4. Add the stock, 1 cup beer, the bay leaf, sugar, thyme, 1 teaspoon salt, and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover. Bring to a boil, then cover the pot and transfer to the oven. Cook until the meat is tender, about 2 hours, stirring occasionally.
5. While the meat is cooking heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots and onions and lightly season with salt. Sauté until the carrots brighten in color and the vegetables begin to soften, 2 to 3 minutes.
6. Add the carrots, onion, and the potatoes to the stew and stir to combine. Return to the oven and cook, partially covered, until the vegetables are tender and the sauce slightly thickened, about 45 minutes, stirring occasionally.
7. Serve warm ladled into bowls.

Desserts, Thanksgiving, Uncategorized

Holiday Desserts: Cranberry Orange Trifle with Candied Walnuts

November 25, 2014September 28, 2019by Lynda Balslev14 Comments

Here is a festive trifle that will carry you through the holidays – it’s a great do ahead party dessert with show-stopping results. Buttermilk poundcake is blanketed with layers of cranberry compote, orange infused mascarpone cream, and candied walnuts. Each bite is light and airy with the pop of sweet-tart cranberries and the crunch of cinnamon dusted nuts, so be sure to get a little bit of everything in each spoonful. The best part is this dessert can be assembled a day in advance, which leaves you plenty of time to take care of that turkey.

Cranberry Orange Trifle with Candied Walnuts

While there are several components to this trifle, each one may be prepared in advance, and each one is stand alone good, so feel free to use them on their own. Serve in a trifle bowl or individual goblets. Makes 8 to 10 servings.

For the buttermilk pound cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, room temperature
3 large eggs, room temperature
1 teaspoon vanilla
1/2 cup buttermilk

Preheat oven to 325 F. (170 C.) Butter a 9-by-5 inch loaf pan. Line the bottom with parchment and butter the parchment. Whisk the flour, baking soda, and salt in a bowl and set aside.
Beat the sugar and butter in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Stir in the vanilla. Add half of the flour, then the buttermilk, then the remaining flour, mixing well to combine after each addition. Pour into the loaf pan. Bake in the oven until a wooden skewer inserted in the center comes clean, about 55 minutes. Transfer to a rack and cool 10 minutes. Invert the cake onto a rack and cool completely. The pound cake may be prepared up to 2 days in advance. Wrap with plastic and refrigerate until use.

For the cranberry compote:
12 ounces cranberries, fresh or frozen
3/4 cup granulated sugar
1/2 cup freshly squeezed orange juice
1/2 teaspoon ground cinnamon

Combine all of the ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, until the cranberries pop and release their juices. Remove from heat and cool completely. Refrigerate, covered, for up to 4 days.

For the candied walnuts:
1 1/2 cups walnut halves
1/2 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Preheat the oven to 350°F. Arrange the walnuts on a baking tray and bake 10 minutes. Heat the sugar over medium heat in a small saucepan. As soon as it begins to dissolve, stir with a wooden spoon until the sugar is liquid and amber colored. Add the walnuts and stir to coat. Add the salt and cinnamon. Remove from the heat and pour the walnuts onto a baking tray lined with parchment or a silpac sheet. Cool completely then break into coarse pieces. Store at room temperature in an air-tight container for up to 1 week.

For the orange mascarpone cream:
2 cups heavy cream, chilled
8 ounces mascarpone cheese, chilled
2 tablespoons granulated sugar
1 tablespoon finely grated orange zest
1 tablespoon Gran Marnier or Cointreau
1 teaspoon vanilla extract

Combine the cream and mascarpone in the bowl of an electric mixer fitted with a wire attachment. Beat until traces of the whisk are visible. Add the remaining ingredients and continue to beat until soft peaks form. Refrigerate until use. (May be made 4 hours in advance.)

Assemble the trifle:
Reserve a few whole cranberries from the compote for garnish. Pour a thin layer of cranberry compote into the bottom of the trifle dish or individual serving glasses. Cut the pound cake into 3/4-inch cubes. Arrange a layer of pound cake over the compote. Top with a layer of cream. Sprinkle a few of the nuts over the cream. Repeat the layering process, finishing with a layer of cream and nuts. Garnish with reserved cranberries and finely grated orange zest. Serve immediately or refrigerate, covered, up to 4 hours before serving.

Optional: Brush each layer of pound cake with Cointreau or Gran Marnier for an adult version of this dessert.

Breads, Pasta, Rice, Grains, Main Course, Pasta

Weeknight Dinners: Spaghetti Bolognese

September 30, 2014November 11, 2020by Lynda Balslev8 Comments

Spaghetti Bolognese – Posted by Lynda Balslev

Things are a little busy around here – more on that later. For now, I share with you a favorite recipe that’s perfect for the fall. It’s also perfect for busy schedules, when you can make a big batch of the sauce and keep it on hand for weeknight dinners. If you don’t have a recipe like this in your weeknight repertoire, then you should. We refer to it as Spaghetti Bolognese in our house, and before someone writes to inform me that this is not an authentic bolognese sauce, I’ll save you the time and announce it right here: This is not an authentic bolognese sauce – but it’s our version, and somewhere along the way it was assigned the name “bolognese” (probably my fault) and since then it’s stuck. More importantly, my entire family loves this sauce, and we’ve become quite attached to it’s name, so we’re are standing by it.

Since we are on the topic of authentic vs. unauthentic Bolognese, let me explain:

Bolognese sauce is a meat ragu, often containing 2 to 3 kinds of meat (beef, pork, veal). My sauce calls for ground beef since it’s most readily available in organic, sustainable form in all of the markets I shop. If you wish, feel free to add pork, pancetta or veal to the mix.

Bolognese is typically not a tomato-rich sauce. The meat is the principal component, which is why it’s a ragu. My version is generous with the tomatoes, because, well, we like tomatoes, and we are happy to call our sauce a sauce.

Bolognese spices are minimal: salt, pepper, bay leaf, nutmeg – and no garlic (gasp). You can be sure there will be garlic in my sauce, along with a handful of my garden’s herbs, such as oregano and thyme.

Bolognese includes white wine and milk – yes milk. Neither are in this sauce – otherwise, at least one young family member would have rebelled years ago due to a mystifying bias against dairy. Instead, I add red wine, because it deepens flavor and acidity to meaty sauces, and (for some reason) there’s always red wine in our house.

Finally, bolognese is a hearty ragu, often served with thick hearty-type pasta such as pappardelle. We love pappardelle, but, unlike red wine, there’s rarely pappardelle in our house, so spaghetti is the go-to staple of choice.

The point here is this is a flexible sauce that tastes great no matter it’s name or its origin. More importantly, it’s a family staple that’s hugely popular, may be prepared in large quantities, easily frozen, and is unfussy in its use: Ladle it over pasta, between lasagna sheets or even call it a base for chili. It may be prepared within an hour for easy weeknight dining and tastes even better the next day.

Spaghetti Bolognese

This recipe may be doubled. Freeze the extras for later use.
Serves 4

2 tablespoons extra-virgin olive oil, divided
1 pound ground beef
1 medium onion, finely chopped
1 small carrot, finely chopped
1/2 celery stalk, finely chopped
1/2 sweet red pepper, finely chopped
2 large garlic cloves, minced
1/2 cup heavy-bodied red wine
1 (28-ounce) can Italian plum tomatoes with juice
1/4 cup tomato paste
1 bay leaf
2 teaspoons dried thyme or 1 tablespoon fresh
1 teaspoon dried oregano or 2 teaspoons fresh
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 teaspoons sugar, to taste

1 pound pasta – cooked al dente
Fresh parsley
Grated Parmigiano or Pecorino (they don’t do that in Bologna either) cheese

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the beef and cook, stirring, until brown, about 3 minutes. Drain the beef in a colander. Return the pot to the stove and add 1 tablespoon oil. Add the onion and cook over medium heat until beginning to soften, stirring up any brown bits, about 3 minutes. Add the carrot, celery, red pepper, and garlic. Sauté until the vegetables soften and brighten in color, 3 to 4 minutes. Add the wine and deglaze the pan, stirring up any brown bits. Add the tomatoes, bay leaf, thyme, oregano, salt and pepper. Return the beef to the sauce. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, stirring occasionally and breaking up any of the tomatoes with a wooden spoon, about 30 minutes. Taste for seasoning and add the sugar if necessary. Serve ladled over cooked pasta, such as spaghetti, pappardelle, or rigatoni. Garnish with fresh parsley and serve with grated cheese.

Christmas, Desserts, Fruit, gluten-free

Orange Almond Semifreddo with Port Wine Poached Figs and Praline

December 20, 2013November 6, 2019by Lynda Balslev8 Comments

~ Orange Almond Semifreddo, Port Wine Poached Figs, Almond Praline ~

What are you serving for dessert for Christmas? I am making this light and luscious semifreddo, cloaked in a heady sauce of port-wine poached figs. Fragrant with orange and spice, it’s reminiscent of English Christmas puddings and mulled wine. The semifreddo is an elegant frozen Italian concoction of whipped cream and meringue, flecked with toasted almonds and orange zest. Each bite is ethereal, melting on the tongue in a teasing airy poof. For a little extra oomph (it’s Christmas after all) a shard of caramelized almond praline crowns the dessert.

Orange Almond Semifreddo with Port Wine Poached Figs

Active Time: 1 hour and 15 minutes
Total Time: 1 hour and 15 minutes, plus cooling and freezing time
Serves 8

Figs Compote:
1 cup Port wine
1/4 cup brown sugar
Zest and juice of 1 orange
3 whole cloves
1 cinnamon stick
1/2 teaspoon black peppercorns
12 large dried figs, stems removed, halved

Praline:
3/4 cup granulated sugar
1/2 cup sliced almonds, lightly toasted
1/4 teaspoon sea salt

Prepare the semifreddo:
1. Line a 9 by 5-inch loaf pan with plastic, leaving a 3-inch overhang.
2. Place the almonds and the 2 tablespoons sugar in the bowl of a food processor. Pulse until finely ground. Add the orange zest and salt and pulse once or twice to blend.
3. Beat the egg whites in the bowl of an electric mixer until they begin to hold soft peaks. Add the 1/2 cup sugar, 1 tablespoon at a time, beating until the egg whites are glossy and hold stiff peaks. Transfer to a large bowl.
4. In a clean mixing bowl, beat the cream, orange liqueur, and vanilla extract in a clean mixing bowl until soft peaks form. Gently fold the egg whites into the cream until no traces are visible. Gently fold the almonds into the egg whites until evenly distributed. Spoon into the prepared loaf pan and smooth the top. Cover tightly with plastic. Freeze at least 8 hours or overnight.

Prepare the figs:
Bring all of the compote ingredients, except the figs, to a boil in a heavy medium saucepan over medium-high heat. Reduce the heat to medium and boil until the liquid reduces by half. Strain the liquid and return to the saucepan. Add the figs and simmer, partially covered, over medium-low heat until soft, 15 to 20 minutes. Remove and cool completely in the liquid. (Figs may be prepared up to 1 day in advance. Refrigerate until use. Bring to room temperature to serve.)

Serve:
When ready to serve, remove the semifreddo from the loaf pan. Working quickly, cut in 3/4-inch slices and arrange on serving plates or shallow bowls. Spoon figs and juice over the semifreddo and garnish with praline shards. Serve immediately.

Autumn, Fall, gluten-free, Main Course, one-pot, Pork, Soups and Stews, Winter

Pork (or Boar) Stew with Prunes and Armagnac

November 28, 2011July 23, 2019by Lynda Balslev28 Comments

I prepared this stew with boar meat, because boar reminds me of autumn in Europe when it’s the season of la chasse – or hunting season. Like most game, boar is lean and has a slightly gamey flavor. It benefits from slow cooking and pairs well with powerful aromatics such as juniper, winter fruit and spirits, such as Calvados and Armagnac. If you cannot find boar meat, pork is a good substitute.

Pork (or Boar) Stew with Prunes and Armagnac

Serves 6

20 prunes, pitted
3/4 cup Armagnac brandy
3 pounds pork or boar shoulder, excess fat trimmed, meat cut into 2-inch chunks
Salt
Freshly ground black pepper
2 tablespoons olive oil
4 ounces bacon, coarsely chopped
2 large carrots, chopped
1 large yellow onion, chopped
3 garlic cloves, chopped
1 bottle full-bodied red wine
2 bay leaves
1 bouquet garni: 4 juniper berries, 3 rosemary sprigs, 2 thyme sprigs, and a handful of parsley leaves wrapped in cheesecloth and tied with a kitchen string

1. Combine the prunes and Armagnac in a bowl and let stand at least 1 hour.
2. Preheat the oven to 325°F.
3. Season the pork on all sides with salt and pepper. Heat the olive oil over medium-high heat in a Dutch oven or oven-proof pot with a lid. Add the pork in batches, without overcrowding, and brown on all sides. Transfer to a bowl and repeat with the remaining pork.
4. Pour off all but 1 tablespoon pork fat from the pan. Add the bacon and sauté until its fat renders. Add the carrots and onion and sauté until the onions soften and the carrots are crisp tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Return the pork and any accumulated juices to the pan. Add the prunes and Armagnac, the wine, bay leaves, bouquet garni, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a boil, then reduce the heat to a simmer, cover the pan, and transfer to the oven. Cook until the meat is very tender, 2 1/2 to 3 hours.
5. Remove the stew from the oven, discard the bay leaves and bouquet garni, and taste for seasoning. Serve warm with mashed potatoes or polenta.
(The stew may be prepared up to two days in advance. Warm over low heat or in a 300 F. oven before serving.)

chocolate, Desserts, entertaining, Parties

Chocolate Pots de Crème with Gran Marnier

January 9, 2011August 8, 2014by Lynda Balslev26 Comments

Pots de Crème are an entertainer’s best friend. They may be prepared up to 2 days in advance and are very easy to make. With just a little finesse, and some high quality chocolate, you can be sure to wow your guests. Depending on the vessel in which they are served, they are an appropriately small shot of rich chocolate following a heavy meal, or a moreish serving for the chocoholics at the table. Keep it simple with straight-up chocolate, or dress it up with Gran Marnier. This recipe is a keeper.

Chocolate Pots de Crème with Gran Marnier

This recipe requires refrigeration before serving for at least 6 hours. For best results, prepare at least one day before serving. Makes 6 large or 12 small servings.

1 3/4 cups heavy cream
3/4 cup whole milk
6 ounces high quality dark chocolate (70-72%), finely chopped
6 egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon Gran Marnier or Cointreau (optional)

Gran Marnier Whipped Cream
Candied orange peel and/or raspberries for garnish

Preheat oven to 325 F. (170 C.) Combine cream and milk in a saucepan and bring to a simmer over medium heat. Remove and add chocolate, whisking until melted and thoroughly incorporated. Whisk eggs, sugar and vanilla together in a large bowl. Slowly add chocolate to the eggs, whisking constantly. Mix in Gran Marnier if using. Strain through a fine-meshed sieve into another bowl. Blot foam from the top of the chocolate with a paper towel or skim with a spoon.
Pour chocolate into demi-tasse cups or 3/4 cup ramekins. Cover each cup with foil. Place cups in a large baking pan. Pour boiling water into the pan until it reaches half-way up the side of the cups. Bake until the chocolate is set but still wobbles in the middle, about 40 – 50 minutes depending on the size of the cups. Remove and transfer cups to a wire rack; cool. Cover and refrigerate pots de crème at least 6 hours (or overnight). Bring to room temperature before serving.
Serve with Gran Marnier Whipped Cream. Garnish with candied orange peel or raspberries.

Gran Marnier Whipped Cream:
Before serving, beat 1/2 cup heavy cream in bowl of an electric mixer until soft peaks form. Whisk in 2 tablespoons sifted confectioners’ sugar and 2 teaspoons Gran Marnier and beat until stiff peaks form, taking care not to overbeat.

Autumn, Fall, entertaining, France, gluten-free, Main Course, Meat, one-pot, Soups and Stews, Winter

Aprés-Ski Menu: Beef Bourguignon

December 31, 2010September 30, 2019by Lynda Balslev18 Comments

During the winter season I like to prepare rustic recipes from the French countryside. These hearty dishes are made with staples from the land, such as potatoes and root vegetables, bitter winter greens, cured meats and cheese. My favorite is beef bourguignon, a stew consisting of a tough cut of beef slow-cooked in Burgundy wine until falling-apart tender, mingling with carrots, onions and mushrooms in a rich, savory stock. It’s a delicious one-pot meal perfect for a cold night or an apres-ski meal. It can easily be made in advance, and like most stews, tastes even better the next day for easy planning. Enjoy with a glass of red wine, a roaring fire, friends and family.

Beef Bourguignon

Serves 6 to 8

Olive oil
3 pounds beef chuck, cut into 1 1/2-inch chunks
Salt and freshly ground black pepper
1/2 cup cognac
4 large carrots, divided
4 large garlic cloves, smashed
1 large yellow onion, chopped
1 (750-ml.) bottle full-bodied red wine
1 cup beef stock
1 (6-ounce) can tomato paste
2 teaspoons dried thyme
10 ounces pearl onions, peeled
1/2 pound white mushrooms, halved
1 tablespoon brown sugar

1. Heat 2 tablespoons olive oil over medium-high heat in a large oven-proof pan with lid or Dutch-oven. Season the beef with salt and pepper. Working in batches, add the beef to the pan, without over-crowding, and brown on all sides. Transfer to a bowl and repeat with the remaining beef.
2. Add the cognac to the same pan and deglaze over medium-high heat, scraping up any brown bits, and reduce by half. Pour the cognac over the beef and set aside.
3. Preheat the oven to 325 F. (170 C.) Coarsely chop 2 carrots. Heat 1 tablespoon olive oil in the same pan. Add the chopped carrots, the garlic, and onion. Sauté over medium heat until slightly softened, about 3 minutes. Return the beef and any collected juices to the pot. Add the wine, stock, tomato paste, and thyme. (The beef should be covered by the wine and stock. If not, add more wine or stock to cover.) Bring to boil, then reduce the heat to low. Cover the pot and transfer to the oven. Cook until the meat is very tender, 2 1/2 to 3 hours.
4. About 30 minutes before the beef is finished cooking, cut the remaining carrots into 1/2-inch slices. Saute the carrots in a skillet with 1 tablespoon oil until bright in color and crisp-tender, about 3 minutes. Transfer to a plate. Add the onions and mushrooms to the same skillet and sauté until lightly golden and crisp-tender, about 3 minutes. Remove from the heat and set aside.
5. Remove beef from oven. Pour the stew into a large strainer set over a bowl. Remove the meat from the mixture and return to the Dutch oven, then press down on the cooked vegetables in the strainer to extract as much juice as possible. Discard the solids.
6. Pour the strained liquid into a saucepan and bring to a boil over medium-high heat. Simmer until the liquid is reduced by half and has a sauce consistency, skimming the fat from surface. Add the sugar and season to taste with salt and pepper. Pour the sauce back over beef and add the carrots, onions, and mushrooms. Bring to a simmer to heat through, then serve.

Note: Beef bourguignon can be prepared up to 2 days in advance. Cover and refrigerate. Remove solidified fat from surface before reheating. Reheat over medium-low heat on stovetop, or in a 325 F oven.