Kinfolk Dinner

Winter Greens and Grapefruit Salad

 Serves 8

2 1/2 lbs mizuna 

1 or 2 pink grapefruits, peeled and segmented

1 cup loosely packed mixed microgreens

Honey Citrus Vinaigrette:

¾ cup olive oil

2 tablespoons honey

4 tablespoons rice vinegar

2 tablespoons mirin

1 orange, juice reserved

pinch of sea salt

In a medium bowl, whisk together honey, rice vinegar, mirin, orange juice, and a pinch of salt. In a slow, steady stream, whisk the olive oil into the mixture until well combined. In a large bowl, toss together the mizuna, grapefruit, and microgreens. Drizzle with vinaigrette and serve immediately. 

Celery Root, Potato and Pear Mash

 Serves 8 as a side dish

2 large russet potatoes, peeled and cubes

1 celery root, tough outer parts removed, cubed

3 ripe pears, peeled and cubed

1 cups heavy cream

1 stick unsalted butter, cubed

salt and pepper to taste

In a large stockpot with potatoes and celery root, fill with enough water to cover vegetable by two inches. Season generously with salt. Bring water to a boil and over medium heat continue to cook for until vegetables are tender, about 30 minutes. Drain and reserved to the side. In a small saucepan over medium heat, heat cream, butter and pears until almost boiling. Mash the celery root and potatoes in a large bowl, slowly adding the cream and pear mixture until well combined. 
Season to taste. Keep warm until ready to use.

 Leek Bread Pudding with Crispy Shiitake Mushrooms

 Serves 8 as a side dish

Leeks:

1 1/3 cup of 1/2-inch-thick sliced leeks (white and light green parts only)

Kosher salt

2 tablespoons unsalted butter

Freshly ground black pepper

Mushrooms:

1 pound shiitake mushrooms, stemmed and cut into ¼ to 1/3 inch thick slices

4 tablespoons butter, melted

1 tablespoon truffle oil

1 teaspoon fresh thyme leaves

Bread Pudding:

8 cups 1-inch cubes crustless Country Loaf

2 large eggs

2 cups whole milk

2 cups heavy cream

1 ½ teaspoons finely chopped chives

3/4 teaspoon thyme leaves

Freshly grated nutmeg

1/3 cup shredded Jarlsberg

1/3 cup shredded Comté

Preheat the oven to 400°F.

Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium sauté pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.

Toss mushrooms, butter, truffle oil and thyme on a baking sheet. Sprinkle with salt and pepper and roast until mushrooms are tender and light brown around edges, toss occasionally, about 45 minutes. Can be made 2 hours ahead. Reserve for sprinkling over bread pudding.

Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on. Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, chives, thyme, and a pinch of nutmeg.

In a 9-by-13-inch baking pan, pour in the custard mixture, and add the bread croutons. Press gently on the bread so it soaks in the milk. Let soak for 15 minutes. Gently combine the leeks into the mixture, and then sprinkle with the mixture of cheeses, and a pinch of salt. Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling. Finish by scattering with crispy mushrooms.

Roasted Pork Loin stuffed with Port Soaked Figs

 Serves 8

2 cups dried figs

1 pork loin (skin on, approximately 3-5 pounds)

salt and pepper

5 rosemary sprigs, minced

3/4 cups port

In a saucepan, bring port to a boil. Put figs in hot port to soak for 30 minutes or until softened. Preheat oven to 425 degrees. Wriggle a thin, sharp knife into each end of meat, making a kind of pilot hole. Then use handle of a long wooden spoon to force a hole all the way through meat, making it as wide as your thumb. Drain figs, reserving liquid. Stuff figs into roast, all the way to center from each end.

Combine salt, pepper and rosemary and rub it all over meat. Put meat in a roasting pan and pour about half a cup of fruit-soaking liquid over it. Roast undisturbed for 20 minutes. Lower heat to 325 degrees and continue to cook, basting with pan juices every 15 minutes. With instant-read thermometer check meat until it registers 145 to 150 degrees, about 40 to 60 minutes. Remove roast to a platter and let meat rest for 15 minutes.

Meanwhile, put roasting pan on stove over one or two burners set to medium-high. If there is a lot of liquid, reduce it to about half a cup, scraping bottom of pan with a wooden spoon to release any brown bits. If pan is dry, add half a cup of port and follow same process. When sauce has reduced, slice roast and serve with sauce.

Pomegranate Pavlova with Cardamom Cream 

Serves 10

 6 egg whites

pinch of salt

1 1/2 cups sugar, plus 1 tablespoon

1 teaspoon vanilla extract, plus 1/2 teaspoon

1 teaspoon lemon juice

2 1/2 teaspoons cornstarch

pinch of cream of tartar

1 1/2 cups cold heavy cream

1 tablespoon sguar

3/4 teaspoon ground cardamom

1 cup pomegranate seeds

1/4 cup pomegranate molasses

1/4 cup toasted pistachios, coarsely chopped  

Preheat oven to 250°F and place rack in center of oven. Line a baking sheet with parchment paper and draw a 9-inch circle on the parchment paper. Flip over the parchment paper so the circle is on the reverse side.

In the bowl of an electric mixer on medium speed, beat the egg whites and salt until soft peaks form. Slowly beat in 1½ cups sugar, a spoonful at a time, until the meringue holds stiff and shiny peaks. Beat in ½ teaspoon vanilla extract and 1 teaspoon lemon juice. Remove the bowl from the mixer and sift in the cornstarch and cream of tartar over the beaten egg whites, gently folding in with a spatula. Using the spatula, starting from the center, spread the meringue inside the drawn circle on the parchment paper, making a rough disk. Place in the oven and bake for 60 minutes, until the exterior is dry and pale cream in color. Turn off oven; leave door slightly open and let meringue cool completely in oven, about another hour.

In the electric mixer, beat heavy cream, 1 tablespoon sugar, ¾ teaspoon cardamom and 1 teaspoon vanilla extract until stiff peaks form. Cover and set aside until ready to use.

Invert the meringue disk onto a plate and spread the top with whipped cream. Scatter the pomegranate seeds over the top, drizzle with pomegranate molasses and finish with pistachios.