Lucky me, I got a new table for the new year. Lucky you, you're invited for dinner. Can't make it? Well, here's a sample menu that might convince you to make the trek to the great white north...
After Colin's 12 day, 6 state; work-ski-work adventure, I had the opportunity to dust off my hostess skills and cook for our extended family!
We started the evening with an aperitif, a cheese plate with some homemade bread. I am continuing my exploration of crusty bread so this time I tried olive-rosemary in one loaf and leek-proscuitto in the other. Fantastic! You really must try the bread recipe posted earlier...
Then it was onto the soup course; roasted onion and butternut squash veloute. The onions added a luscious smoothness to the soup (and since Colin is not a huge fan of just plain squash soup, it was my intention to trick him into eating it).
I marniated a leg of lamb in rosemary, red wine, garlic and a splash of red wine vinegar overnight and then roasted it. The roast was perfect thanks to the probe thermometer; just set the temp you want it to be and it beeps when it's done! It was thickly sliced and served with individual potato souffles (with chevre instead of cantal due to a lactose-intolerant person who will remain nameless...) and a mushroom duxelle. Savory decadence.
We ended the evening with some fine Okanagan Spirits (Apple Canados, Old Italian Prune, & Poire Williams - go have a visit with Rodney and tell him we sent you) and chocolate biscotti. I must premise the following recipe with this; I have tried many, many chocolate biscotti recipes. Most, well, suck. You might as well place some store-bought cookies out on the counter and let them get hard. The chocolate flavor is weak and the recipe isn't worth trying twice. But, I think I have finally found a recipe worth keeping; made in the traditional style (eggs, with no butter) with a deep chocolate color and taste. See what you think...
Biscotti Cioccolato
2 cups (280g) flour
3/4 cups (75g) top-quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup (200g) sugar
1 teaspoon vanilla extract
1 cup (125g) almonds or pecans, toasted and very coarsely-chopped
3/4 cups (120g) chocolate chips
For the glaze
1 large egg
2 tablespoons coarse or crystal sugar (see Notes)
1. Preheat the oven to 350F (180C) degrees.
2. In a small bowl, sift together the flour, cocoa powder, baking soda, and
salt.
3. In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond
extracts. Gradually stir in the dry ingredients, then mix in the nuts and the
chocolate chips until the dough holds together.
4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough
in half. On a lightly floured surface, roll the dough into two logs the
length of the baking sheet. Transfer the logs onto the baking sheet, evenly
spaced apart.
5. Gently flatten the tops of the logs. Beat the remaining egg and brush the
tops of the logs liberally with the egg. (You won't use it all). Sprinkle the
tops with the coarse or crystal sugar and bake for 25 minutes, until the dough
feels firm to the touch.
6. Remove the cookie dough from the oven and cool 15 minutes. On a cutting
board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches
slices. Lay the cookies cut side down on baking sheets and return to the oven
for 20 to 30 minutes, turning the baking sheet midway during baking, until the
cookies feel mostly firm.
Once baked, cool the cookies completely then store in an airtight container for
up to two weeks. If you wish, the cookies can be half-dipped in melted
chocolate, then cooled until the chocolate hardens.
(This recipe was adapted from David Lebovitz's site.)
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