Dec 18, 2014

Party Prep


Need some help deciding on your Chanukah party menu? Look no further than these delicious dishes!

Appetizer:


1 package prepared frozen ravioli

1 medium onion, diced

2 tablespoons butter

1 pound cremini mushrooms, sliced

1 tablespoon porcini powder

2 tablespoons fresh parsley, checked and chopped or 1 teaspoon dried

Salt and pepper to taste

1 cup heavy cream

Prepare ravioli according to manufacturer’s directions. Drain and set aside.

Heat butter in a saucepan over medium heat. Add diced onion and sauté until translucent. Add sliced mushrooms, porcini powder and parsley. Season to taste with salt and freshly ground pepper.

Stir to combine. Cover and cook over low heat until mushrooms have softened and released liquid. Add heavy cream and stir. Divide ravioli among small bowls. Spoon cremini sauce over ravioli and serve.

Main Course:


For the sauce:

1 shallot, thinly sliced

1 bay leaf

1/2 cup white wine

3 tablespoons sour cream

2 teaspoons lemon juice

1 teaspoon chopped dill

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

For the tuna:

1/4 cup panko crumbs

1/4 cup shelled pistachios

4  4-ounce tuna steaks, 1-1 1/4 inches thick

1 teaspoon olive oil

Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduce until the wine is almost evaporated, about 5 minutes. Remove from the heat, discard bay leaf and transfer to a small bowl.

Add sour cream, lemon juice, 1 teaspoon dill, mustard and salt; stir to combine. Set aside

Put panko, pistachios, the remaining 1 teaspoon dill and ¼ teaspoon salt in a blender or food processor. Process until finely ground. Transfer to a shallow bowl. Dredge both sides of the tuna in the pistachio mixture.

Heat oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare. Serve with the lemon-dill sauce


2 eggs

1/3 cup heavy cream

2 Tbs. chopped dill

1 teaspoon grated lemon zest

kosher salt and freshly ground black pepper

1 sheet puff pastry, thawed

1 cup crumbled feta about 4 oz

Preheat the oven to 450°F. In a medium bowl, whisk the eggs, cream, chopped dill, lemon zest, salt, and about 10 grinds of pepper. On a lightly floured surface, gently roll out the puff pastry until it measures about 11” by 13”. Line a baking sheet with parchment. Lay the pastry on the baking sheet, wet the edges with water, and fold over a 3/4-inch border, mitering the corners for neatness. Crumble the feta evenly over the dough, keeping within the border, and then carefully pour the egg mixture over the cheese, taking care that it doesn’t slosh onto the border. Place the baking pan in the oven and bake until the pastry is puffed on the border and the underside, and the filling is golden brown, 18 to 20 min.

Slide the galette off the pan and onto a rack to cool until still warm but not hot. Move the galette to a cutting board and cut into rectangles. Serve warm


2 cups flour, plus more for dusting

1/2 cup sour cream

4 egg yolks

2 tablespoons honey

1/2 teaspoon grated lemon zest

canola oil, for frying

2 cups confectioners’ sugar

Combine the flour, sour cream, egg yolks, honey and zest in a mixer fitted with the dough hook. Mix on medium-high speed until the dough comes together and begins to pull away from the bowl, 3 to 4 minutes. Turn out onto a floured surface and knead until smooth.

Divide into 2 balls; loosely cover with plastic wrap and let sit at room temperature for 1 hour.

Roll out each ball on a floured surface into a 12- inch square, about 1/8” thick. Cut each square into

7 strips, then cut each strip crosswise into thirds (you will have 42 rectangles). One at a time, make

a 1-inch slit lengthwise down the center of each rectangle; lift a short end and thread it through the slit, then pull out; twist in the middle so it looks like a bow.

Heat about 3 inches of oil in a 6 quart pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry 5 to 7 cookies at a time, turning, until deep golden brown, 2 to 3 minutes.

Remove with a slotted spoon and drain on paper towels. Toss in the confectioners’ sugar. Store in an airtight container for up to 3 days.

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