birthday dinner menu. it was one of my dearest friend's b'day yesterday and

R

randi

Well-known member
instead of going out she wanted me to cook for her. this is the dinner:

homemade capanota

two aritsan goat cheeses: herbed and truffled and sun dried tomato pesto torte

fresh figs

chardonay

salad of fresh greens with OO & wine vinegar

risotto/ truffle salt

pollo limone (chicken in a lemon sauce)

1991 Rioja Reserve

Syrah

plum tarte tatin

we had a lovely evening and Don helped with the cleanup smileys/smile.gif

 
*sigh*...I'll just get yesterday's turkey

since my birthday is the day after Thanksgiving this year.
Last year, we had a combo T-Day/B/Day dinner that I wasn't cooking-for the first time in forever.

 
mine is April 16th and let me tell you, no one feels like celebrating after taxes! smileys/wink.gif)

 
I'll be cooking her 2nd b'day dinner (more friends this time) on friday. I have lots of

the caponata left and I'm roasting olives with herbs. I'm making Joe's Sorrel and smoked salmon tart. another friend is making a cesar salad and choc hazelnut tart.

for the main course, I'm making shells stuffed with wild mushrooms and a gorganzola cream sauce and a light drizzle of truffle oil when plated.

I can't eat the pasta but love making this dish. I think I got my grove back! smileys/smile.gif

 
Mine's April 15. Last year someone asked if I wanted a birthday extension. BTW, Randi congrats on

leaving the gaks behind.

 
take the extension and milk it for all it's worth! I'll have to remember that next year '-))

 
REC: Plum Tarte Tatin

Plum Tarte Tatin

Chef Alex Seidel

6 servings

1 cup creme fraiche
1 tsp grated orange peel

1 sheet frozen puff pastry, thawed

2 1/4 lbs sweet, firm red plums
2 TBLs plus 2/3 cup sugar, divided
1 TBLs fresh lemon juice
1 1/2 tsp finely grated lemon peel
1/8 tsp ground nutmeg
1/2 vanila been split lengthwise

6 TBLs unsalted butter (3/4 stick)

whisk creme fraiche and orange peel in a small bowl. cover and chill.

roll out pastry on lightly floured surface, trim corners to create a circle. place on a plate.

preheat ove to 400 F mix plums, 2 TBLs sugar, lemon juice, lemon peel, nutmeg and seeds from vanilla bean in a large bowl. let stand 30 minutes.

melt butter in a heavey, ovenproof 9" skillet over medium heat. mix in 2/3 cup sugar. tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating an even layer). drizzle accumulated juices from bowl over top. cook over medium heat, shaking skillet gently to prevent sticking. continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes. remove skillet from heat and cool 10 minutes.

slide crust atop plums in skillet. press edges down around plums at edge of skillet. cut several slits to allow steam to escape. bake until golden brown, about 30 minutes. cool tart completely in skillet.

rewarm in skillet set over high heat to loosen, about 3 min. place large platter over skillet. using oven mitts, hold skillet and platter together and invert, allowing tart to settle onto platter. slowly lift off skillet. let stand at least 30 min and up to 4 hrs at room temperature. serve with orange creme fraiche.


notes: I rolled the pastry out while the plums were cooling in the skillet. it needed part of the second half of the pastry.

this is not a very sweet tart, delightfully so, and could use a touch of sweetened whipped cream with the orange peel instead of the creme. cause it's puff pastry on the bottom, it will get soggy after a few hours. it was still crisp when I served it, about 5 hrs later.

enjoy!

 
You must log in or register to reply here.
Back
Top