Houston Office 2011 Christmas Party Recipes

Vintage C hristmas Saturday, December 10, 2011 THE HOUSTON OFFICE

1 Pomegranate Poinsettia Cocktail Mushroom Caps stuffed with Leeks and Fromage Blanc Baba Ghanoush with Pita Chips Spinach Petites with Mustard Sabayon Sauce

2 Piquillo Pepper, Serrano Ham and Artichoke Salad Homemade French Bread

3 Silky Leek and Red Wine Soup

4 Spinach Tortellini with Buttermilk Dressing, Shitake Mushrooms and Shrimp

5 Poached Anjou Pears with Pecan Crusted Goat Cheese

6 Wine Braised Beef Short Ribs Garlic Mashed Potatoes with Kale Baby Carrots

7 Tiramisu 2 •2011 Houston Office of Balfour Yearbooks Christmas Party

Pomegranate Poinsettia Yield: 1 serving

Ingredients 1 ounce PAMA Pomegranate Liqueur 1 ounce orange-flavored liqueur 1 ounce orange juice 3 ounces champagne Preparation Mix the first three ingredients in a tumbler with ice.

Slowly add the Champagne, stirring gently.

Strain into a Champagne flute.

Mushroom Caps Stuffed with Leeks and Fromage Blanc Yield: 6 servings

Ingredients 1 large leek white julienned 2 tablespoons extra virgin olive oil 1/2 teaspoon kosher salt 4 ounces fromage blanc 2 tablespoons parmigiano-reggiano finely grated black pepper 18 cremini mushrooms cleaned, stemmed white truffle oil Preparation Preheat the oven to 400°F. Brush a baking sheet with olive oil.

Heat the leeks and olive oil in a small sauté pan over medium heat. Add the 1/2 teaspoon salt. Cook, stirring often to prevent browning, for 8 to 10 minutes, until wilted and tender, but not browned. Transfer to a small bowl and let cool.

Add the fromage blanc and Parmigiano to the leeks and stir to mix well.

Season with salt and pepper. Scoop up about 1 heaping teaspoon of the mixture and spoon into the bottom of the mushrooms. Set on the prepared baking sheet.

Bake in the top third of the oven for 10 to 12 minutes, until the cheese mixture begins to brown and the mushrooms become tender to the bite.

Transfer to a serving plate and drizzle with a few drops of truffle oil.

Enjoy with a chardonnay with great structure and rich fruit flavors.

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Spinach Petites with Mustard-Sabayon Sauce Yield: 6 servings

Ingredients 2 tablespoons white wine vinegar 2 tablespoons dry mustard 1/3 cup sauvignon blanc 1 egg 3 tablespoons dijon mustard 1 teaspoon sugar kosher salt ground black pepper 20 ounces fresh spinach leaves (3 large bags) 2 cups herb stuffing mix 2 shallots minced 4 green onions minced 1/4 cup parmigiano-reggiano finely grated pinch ground nutmeg 6 tablespoons unsalted butter 2 small eggs, beaten Preparation To make the sauce: Stir together the vinegar and dry mustard to form a paste. Let sit at room temperature for 1 hour. Whisk together the wine, egg, dijon mustard, and sugar in a small nonreactive saucepan. Add the dry mustard mixture and heat over low heat, whisking continuously, for 4 •2011 Houston Office of Balfour Yearbooks Christmas Party

4 to 5 minutes, until the mixture has the consistency of custard. Season to taste with salt and pepper. Cover and refrigerate for at least 4 hours and up to 24 hours for the flavors to soften.

To make the spinach balls: Preheat the oven to 350°. Coat a baking sheet with olive oil. Rinse the spinach and drain in a colander. (Leave a bit of water clinging to the leaves.) Heat a wide saucepan with high sides over medium-high heat, add the spinach in small batches, and cook, stirring, for 2 to 3 minutes, until wilted. Transfer to a colander to drain and then rinse under cold water to stop the cooking process. Repeat until all of the spinach is cooked. Squeeze the spinach between your hands to eliminate any liquid, and chop into a fine mixture. Put in a bowl. Crush the herb stuffing mix in a food processor until fine. Add to the spinach.

Add the shallots, onions, Parmigiano, and nutmeg and stir to mix well.

Add the unsalted butter and eggs and stir to completely incorporate.

Shape into walnut-sized balls, about 1 tablespoon each, and place on the prepared baking sheet. Bake for 12 to 15 minutes, until firm. Serve warm with the mustard sauce at room temperature for dipping.

Baba Ghanoush with Pita Chips Yield: 6 servings

Ingredients 6 pita breads 1 1/2 pounds globe eggplants 2 cloves garlic minced 3 tablespoons cilantro chopped 1/4 teaspoon cumin ground pinch cayenne pepper 3 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice Kosher salt Preparation Preheat oven to 350. Stack the pita breads on top of each other and cut into 6 wedges. Separate each wedge into 2 pieces. Spread the wedges out on a baking sheet and bake for 20 to 30 minutes, until crisp.

Puncture the eggplants in several places with a fork and bake in a 400 degree oven for 45 minutes. Transfer to a cutting board to cool.

Peel the eggplant, coarsely chop the flesh, and transfer to a food processor. Add garlic, cilantro, cumin, and cayenne and puree. Add olive oil and lemon juice and pulse to combine. Season to taste with salt.

Serve with the pita bread crackers.

Piquillo Pepper, Serrano Ham, and Artichoke Salad Yield: 6 servings

Ingredients 1/2 cup walnuts 2 cups water 2 cups sauvignon blanc 2 strips lemon zest 2 cloves garlic smashed 1 teaspoon kosher salt 1 bay leaf 8 baby artichokes 2 tablespoons sherry vinegar ground black pepper 4 ounces baby spinach or arugula loosely packed 1 head frisee chopped 5 large piquillo peppers cut into 1/2 wide strips 3 small spring onions thinly sliced 1/3 cup extra virgin olive oil 2 ounces serrano ham sliced and torn Preparation Preheat the over to 400. Spread the nuts out on a baking sheet and bake for 5 - 7 minutes, until slightly browned.

Combine the water, wine, lemon zest, 1 clove garlic, 1 t. salt, and bay leaf in a large saucepan. Cut the stems away from the artichokes. Cut off 2011 Houston Office of Balfour Yearbooks Christmas Party • 5

one-third of the tops, and remove the tough outer leaves to get to the pale yellow-green centers. Add to the saucepan, cover with a small plate to keep submerged and bring to a boil over high heat. Reduce the heat and cook on a low simmer for 15 minutes, until tender when pierced in the center with a knife. Remove from heat and let cool in liquid.

While the artichokes are cooling, combine the vinegar and the remaining clove of garlic in a small bowl. Add a pinch of salt and pepper.

Let sit for 20 minutes.

Drain the artichokes and cut into quarters. Put in a large bowl and add the nuts, spinach, frisee, peppers, and spring onions. Remove the garlic from the vinegar mixture and discard. Whisk the olive oil into the vinegar mixture in a slow, steady stream. Pour over the salad and toss to coat evenly. Arrange the ham over the salad and serve.

Homemade French Bread Yield: 2 loaves

Ingredients 2 envelopes active dry yeast 1 tablespoon plus 2 t. sugar 2 cups warm water (110 degrees) 1 1/2 tablespoon salt 5 cups flour 4 tablespoons yellow cornmeal 1 egg yolk mixed with 1 T water Preparation Using an electric mixer with a dough hook, combine the yeast, sugar and 6 •2011 Houston Office of Balfour Yearbooks Christmas Party

warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.

Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.

Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips.

Tuck and roll so that any seams disappear into the dough.

Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.

Preheat the oven to 400 degrees F. With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.

Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.

Silky Leek and Red Wine Soup Yield: 4 servings

Ingredients 4 1 inch thick slices of peasant bread crusts removed 3 1/2 tablespoons extra virgin olive oil 1 clove garlic pinch saffron threads 3 medium leeks thinly sliced crosswise 1/2 cup plus 1 T. dry red wine 3 cups chicken stock 1/2 cup heavy cream salt and ground pepper 1/4 cup parmigiano reggiano cheese grated

In a nonstick skillet, heat the remaining 1/2 tablespoon of oil. Add the reserved leeks and cook over moderate heat until softened, 3 minutes.

Using a heat-proof spatula, form the leeks into four 2-inch rounds.

Sprinkle 1 tablespoon of the cheese over each round. Cook over moderate heat until melted, about 3 minutes. Transfer the rounds to a plate and let cool until crisp.

Ladle the soup into bowls, top with the leek crisps and serve.

Preparation Preheat the oven to 350°. Arrange the bread slices on a baking sheet; brush with the oil. Bake until crisp, 10 minutes. Rub with the garlic and tear into 1-inch pieces.

In a saucepan, heat 3 tablespoons of the oil. Add the saffron and all but 1/2 cup of the leeks. Cook over moderate heat until tender, 4 minutes.

Add the 1/2 cup of red wine; reduce over high heat to 2 tablespoons.

Add the stock; simmer for 3 minutes. Stir in the toasts and simmer 3 minutes.

Working in batches, puree the soup in a blender. Return the soup to the saucepan. Stir in the cream and the remaining 1 tablespoon of red wine, season with salt and pepper and keep warm.

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Spinach Tortellini with Buttermilk Dressing, Shiitake Mushrooms and Shrimp Yield: 6 servings

Ingredients 1 cup buttermilk 1/4 cup light cream cheese 3 cloves garlic minced 1/4 teaspoon Tabasco sauce ground black pepper 2 tablespoons extra virgin olive oil 2 shallots minced 1/2 pound shiitake mushrooms stemmed and sliced 1/4 cup chardonnay 1 tablespoon fresh lemon juice 4 tablespoons flat leaf parsley chopped 1 pound spinach tortellini 1 pound shrimp cooked

8 •2011 Houston Office of Balfour Yearbooks Christmas Party

Preparation Put buttermilk, cream cheese, 1 of the garlic cloves, Tabasco, and pepper in the blender. Process until smooth. Set aside.

Heat the olive oil in a large saute pan over medium-high heat. Add the shallots and the remaining 2 garlic cloves. Cook for 2 to 3 minutes, until translucent and soft, but not brown. Add the mushrooms and cook for 8 - 10 minutes, until tender. Add the wine, lemon juice, and 2 tablespoons of parsley.

While mushrooms are cooking, prepare the tortellini according to package directions. Transfer to a colander to drain. Put in a serving bowl and immediately add one quarter of buttermilk mixture. Stir to coat evenly and allow to cool until the sauce begins to thicken. Arrange in pasta bowls and top with equal amounts of mushroom mixture, 3 cooked shrimp per bowl, and remaining buttermilk mixture. Sprinkle with remaining 2 tablespoons parsley. Cool to room temperature and serve.

Poached Anjou Pears with pecan-crusted goat cheese

Reduce the poaching liquid and poach the pears a day or two before making.

If stored in airtight containers each will keep up to a week.

Yield: 8 servings Ingredients 6 1/2 cups sauvignon blanc 2 cups water 1 cups honey 1/4 cups fresh ginger sliced 3 star anise pods 1 cinnamon stick 3 inch 1 vanilla bean split and seeds scraped 1 teaspoon black peppercorns 4 firm anjou pears peeled, halved, cored 4 packages goat cheese softened 1 cup pecans toasted and chopped 2/3 cup extra virgin olive oil 1/2 cup poached pear liquid 1/2 cup fresh chives chopped 4 tablespoons EACH whole grain mustard and white wine vingegar

Preparation Simmer wine, water, honey, ginger, anise, cinnamon stick, vanilla bean and seeds, and peppercorns in a large pot over medium-low heat for 1 hours to reduce liquid to 4 1/2 cups.

Add pears and simmer until fork-tender, 45 minutes to 1 hour, turning occasionally. Remove from heat and rest pears in liquid until cool.

Transfer pears to an air tight container; chill until ready to use. Reserve poaching liquid.

Form cheese into two 8 inch logs, coat with pecans; cover with plastic wrap and refrigerate until firm.

Whisk together oil, poached pear liquid, chives, mustard, and vinegar.

Set aside.

Top each pear half with goat cheese round.

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Wine & Beer Braised Country Beef Short Ribs Yield: 6 servings

Ingredients 1 Onion sliced 4 pounds country beef short ribs 1 bottle beer 1 cup dry red wine 3 tablespoons garlic minced 2 tablespoons olive oil 1 bay leaf 2 teaspoons thyme sea salt to taste pepper to taste Preparation Preheat oven to 350. Spread onion slices and garlic evenly in a deep foil pan. Place ribs, bone side down, on top. Pour beer and wine over ribs, sprinkle with sea salt, pepper, and thyme. Add bay leaf. Cover tightly with foil. Bake 3 hours or until tender.

If you want barbecue ribs you can add sauce and cook 10 minutes longer.

10 •2011 Houston Office of Balfour Yearbooks Christmas Party

Garlic Mashed Potatoes with Kale Yield: 6 servings

Ingredients 2 pounds russet potatoes peeled and chopped 4 cloves garlic smashed 4 cups kale chopped, ribs removed 1/4 cup Olive Oil Salt and Pepper to taste Preparation Place potatoes and garlic in a large pot of salted water; bring to a boil over high heat. Once boiling, add kale and cook until potatoes are forktender, 12 - 15 minutes. Drain potatoes and kale, reserving 1/2 cup of the cooking water.

Add oil to the potatoes and kale and mash with potato masher. Stir in reserved cooking water until potatoes reach desired consistency, then season with salt and pepper.

Tiramisu Yield: 2 servings

Ingredients 2/3 cup mascarpone 3 tablespoons powdered confectioners sugar 1/2 cup espresso or strong reduced coffee 2 tablespoons Kahlua liqueur 1 box 4.75 oz box soft lady fingers 2 teaspoons semi sweet chocolate chopped fine 2 mint leaves for garnish Preparation In a mixing bowl blend mascarpone Italian cheese and powdered sugar together until smooth and creamy. In a shallow bowl combine espresso (or strong coffee) and Kahlua liqueur.

Dip Ladyfingers (finger shaped sponge cake) briefly in the espressoKahlua mixture, the Ladyfingers are very fragile and fall apart easily if left too long in the liqueur.

Line the Ladyfingers vertically around the inside of a martini glass (when they are soft they can be adjusted to fit the narrow base of the glass). Spoon the mascarpone-sugar mixture into the center of the martini glass, garnish with chopped chocolate, fresh mint sprigs and serve.

The typical reaction to the tiramisu.

THE HOUSTON OFFICE

2011 Houston Office of Balfour Yearbooks Christmas Party • 11

Josh Schmidt

Coleman Payne

Heather Schiefelbein

Matt Schiefelbein

Joan Rust

Tim McBride

Chef/Super Uncle

Sous-chef

Manager/Designer

Photographer/Server

Server

Server

ag. r b o t e v a h We s! a m t s i r h C Merry & Pam Hal