Salumi, Avocado and Fennel Bites
2 ounces gin ½ounce freshly squeezed lemon juice 2 teaspoons maraschino liqueur, preferably Luxardo bar spoon or ¼ ounce Crème de Violette lemon twist, for garnish
¼ fennel bulb, sliced thin ½pound favorite salumi, or salty cured meat 2 avocadoes, sliced thin 1 orange, juiced 2 tablespoons olive oil salt and pepper to taste
1. Combine the first three ingredients in a cocktail shaker filled with ice. Shake to chill well, then strain into a cocktail glass. 2. Drizzle the Crème de Violette into the glass and garnish with a lemon twist.
1. Layer salumi with fennel and avocado slices. 2. Drizzle olive oil into orange juice and whisk until vinaigrette thickens. Add salt and pepper and drizzle over salumi bites and serve.
makes one cocktail
Quail Eggs with Horseradish Mustard serves 8
32 quail eggs 2 teaspoons horseradish 5 tablespoons mayonaise ½ cup dijon mustard radish sprouts for garnish 1. Fill a large bowl with ice and cold water and set aside. In a large saucepan, add quail eggs to 1 quart of water and bring eggs to a boil. Turn off heat and let rest for 4 minutes. Remove from pan and place in ice bath for 5 minutes. 2. Peel eggs carefully and slice in half. Remove egg yolks from whites, placin yolks in large bowl and setting aside whites. Mash yolks finely and mix in horseradish, mayonaisse and dijon mustard. 3. With a small spoon, fill the white halves with the egg yolk mix and garnish with radish sprouts.
Black Pepper Crackers with Cardamom Spiked Goat Cheese 24 black pepper crackers 8 ounces goat cheese, room temperature ½ teaspoon ground cardamom Lemon preserves or lemon curd Watercress leaves 1. Mix cardomom and goat cheese. 2.Top crackers with mixture, a dollop of lemon preserve and top with watercress leaves and serve.
Oxtail Risotto with Roasted Tomatoes serves 8
for the oxtail 2 tablespoons olive oil 2 pounds oxtail 2 stalks celery 1 carrot 1 large onion 3 to 4 sprigs of fresh thyme 1 teaspooon salt 1 teaspoon pepper 1. In a large dutch oven or other heavy bottom pot with a tight fitting lid, heat a tablespoon olive oil over medium-high heat. Season oxtail with salt and pepper and add to hot pan. Sear the oxtail a few at a time, browning all sides but not crowding the pan. Remove from pan and set aside. 2. Finely chop celery, carrot and onion. Heat 1 tablespoon olive oil in same pot and add onion mixture and sauté until the onions are translucent. 3. Place oxtail in the pot, cover with water and add thyme, salt and pepper. Cover with lid and reduce heat to a mediumlow or to a simmer. Braise for 2 hours or more until the meat falls away from the center bone and a large portion of the fat has rendered into the cooking liquid. 4. Remove oxtail and pull meat away from the bone and set aside. Strain the vegetables from the cooking liquid. All cooking up to this point can be done the night before and refrigerated.
for the risotto 1 ½ tablespoons butter 1 tablespoon olive oil 2 small shallots, diced 1 clove of garlic, minced 1 cup Arborio rice 3-4 cups cooking liquid (a combination of the oxtail braising liquid and chicken stock) ¼ cup white wine ½ pound roasted tomatoes grated parmigiano reggiano for garnish 1. Bring broth to simmer in large saucepan over medium heat. Reduce heat to low. Melt butter with oil in heavy large saucepan over medium heat. Add shallots and garlic, a pinch or two of salt and a bit of pepper, sauté until tender. 2. Add rice and stir, toasting the rice for 1 minute. Add wine and stir until evaporated. Add 1 ½ cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth ½ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender, about 35 minutes. 3. Garnish with oxtail meat and roasted tomatoes.
for the roasted tomatoes ½ pound cherry tomatoes 1 ½ tablespoons olive oil salt and pepper 1. Heat oven to 325 degrees F. On a baking sheet, spread tomatoes and coat with olive oil. Sprinkle with salt and pepper. 2. Roast in oven for 1 hour. Reserve and reheat before topping risotto.
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