Wednesday, November 30, 2011

Pre-Thanksgiving Tuesday Dinner

Tuesday before Thanksgiving was a very special night for us.  It's not very often that we can have so many of our very best friends together: Kerry and Isaac, Leon and Heather, and Geri and Kathy.  We had a great night of introductions, socializing, and fun.

The Bishop’s Wife
3/4 to 1 oz. of Spiced Simple Syrup or Falernum-- we used John D. Taylor's Falernum
1/4″ lemon slice
1 oz. white rum
red wine (zin or a cab, but really any will do)

In the bottom of a shaker, muddle the lemon slice with the Spiced Simple Syrup.
Add the rum and fill the shaker with ice. Shake madly.
Place a few ice cubes in a goblet or double-old fashioned glass. Strain the contents of shaker
into the glass. Top with red wine. Stir and garnish with lemon.

Prepared madly by Lisa Kohli


Champange + Liquor
We have been exploring adding liquor to champagne.  Some of our current favorites are: Koval Rose Hip and St. Germain.  Take 1 oz liquor add to a champagne flute and then top with brut champagne.

Deviled Eggs
Isaac and Lisa collaborated on this substituting wasabi mayo for regular mayo, and topping with super tasty smoked paprika. They were a big hit.

Roasted Root Vegetable Salad
This is one of our favorite fall go-to dishes.  Mainly because it's super easy, universally liked, and can be made for almost any number of people.

Carrots, potatoes, and sweet potatoes (and parsnips if you like) cut into thick matchsticks then oven roasted with some olive oil and salt (400° for ~40 min- the carrots may need longer and can be started first, or cut smaller). 

Dress with a good olive oil (Olave is great), pepper, and finishing salt.  Top each portion with good goat cheese (Capriole) and broil for ~1 min to soften the cheese.


Risotto
Anyone who has had more than one dinner at the Kohli household has probably had a risotto.  It's one of Lisa's signature dishes.  It's one of those things that most cooks avoid, but Lisa has become so goood at preparing them that they are always perfectly cooked.  Perfect texture, never gritty or over mushy is a given.  This one however was a disappointment for several reasons, so we'll just leave it out.


Pumpkin Cupcakes with Browned Butter Icing
These were one of my favorites, but Lisa seemed to think that they were just alright.


Makes 2 dozen cupcakes


3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1 15-ounce can pure pumpkin
1 1/2 cups sugar
1 1/4 cups vegetable oil
4 large eggs
2 teaspoons finely grated orange peel


1. Preheat the oven to 350
2. Whisk the first 9 ingredients together
3. In a separate bowl for electric mixer mix the pumpkin, oil, and sugar together. Beat the eggs in one by one.
4. Add the flour-spice mixture until just combined then stir in orange peel
5.  Divide batter into cupcake papers and bake for 20- 30 minutes or until a toothpick comes out clean.


Brown Butter Icing
(Martha Stewart)
1 cup butter
4 cups powdered sugar
2 tsp vanilla
3 to 4 tbsp milk


1. Melt the butter in a sauce pan over medium high heat. Once it has melted turn the heat down to medium low and continue to cook the butter swirling the pan occasionally.The butter will develop brown flecks and slows turn a golden colour. When this happens remove the pan from the heat and pour the butter into a bowl.Set the warm pan aside (its helpful if the icing separates)
2. Stir the powdered sugar, vanilla, and 2 tbsp of milk into the butter. If it needs to be thinned out further then add 1 to 2 tbsp more. If the icing separates then pour it into the warm pan and whisk until it comes together again. Use immediately.


Pictures of the delectables are coming soon with an updated post.

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