In from the Cold Continued

These recipes are a continuation of Trish's In from the Cold menu featured in The Artful Table and although they do not include pictures, they are delicious nonetheless!

Savannah Winter Salad
Basil Pesto:
1 pound fresh basil leaves
1/2 tablespoon garlic
3 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/4 to 1/2 cup canola oil, or as needed
Salt and Pepper

Balsamic Vinaigrette:
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
1/2 tablespoon garlic, chopped
1/2 tablespoon Basil Pesto
1 cup olive oil
Salt and Pepper

Salad:
10 ounces locally harvested Bethesda winter greens (arugula, red oak, and baby romaine), washed and dried
2 ounces white frisee, washed and dried
3 ounces dried black figs, halved and soaked in warm water
1/2 pound thick smoked bacon, cubed and cooked until crispy
4 ounces stilton cheese, crumbled
2 Granny Smith apples, peeled and cut into thin strips
2 tablespoons chopped curly parsley (optional)
Salt and Pepper
Pomegranate seeds, for garnish
Kumquats, thinly sliced, for garnish

To make the pesto, combine the basil, garlic, Parmesan, lemon juice, and oil in a blender or food processor. Blend until the pesto becomes a creamy paste, adjusting the amount of oil if necessary. Season with salt and pepper to taste and set aside. Any leftover pesto can be stored in a sealed container in the refrigerator for up to 3 weeks.

To make the vinaigrette, whisk the vinegar, Dijon mustard, garlic, pesto, and olive oil in a mixing bowl to combine. Season with salt and pepper as desired and set aside.

Toss the greens with the figs and bacon. Garnish the top with crumbled Stilton, apples, and chopped parsley. Season to taste with salt and pepper. Garnish with the pomegranate seeds and kumquat slices and serve with balsamic vinaigrette.
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Yorkshire Pudding Popovers
6 eggs, lightly beaten
2 cups milk
6 tablespoons (3/4 stick) butter, melted
2 cups all-purpose flour, sifted
1 teaspoon salt

Combine the eggs, milk, and butter in a mixing bowl. Gradually add in the flour and salad and mix to combine - the batter will be lumpy. Do not beat out the lumps. This will ensure that the popovers rise properly.

Preheat the oven to 350 degrees F. Butter 10 ramekins or 20 muffin cups. Pour the batter into the ramekins, about 3/4 of the way full. Bake for 50 minutes to 1 hour. Remove from the oven and serve warm.
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Coffee Toffee Trifle
1 small angel food cake, brown parts removed and broken into 1 inch pieces
1/2 cup coffee liquer
1 (3-ounce) package French vanilla instant pudding
2 cups half-and-half
2 cups whipping cream
2 tablespoons instant coffee granules, or as desired
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 Skor bars (12 ounce), broken into coarse bits

Mix the angel food cake with the coffee liquer and set aside.

In a separate bowl, mix the pudding with the half-and-half. Add the pudding to the cake mixture, tossing gently.

Whip the cream with the instant coffee granules in a mixing bowl. Add the sugar and vanilla to the cream once soft peaks begin to form and whip until fully incorporated.

Line a trifle bowl with the cake and pudding mixture, then cover with a layer of the whipped coffee cream and candy bar bits. Continue to layer the pudding, cream, and candy ending with the candy on top.

In from the Cold Menu

Coconut Pumpkin Soup

Fast and Easy Chicken Stock:
4 cans chicken stock
1 cup onion, chopped
1 cup carrot, chopped
2 cups celery, chopped
2 cups water
4 sprigs parsley
1 bay leaf, crumbled
1 teaspoon dried thyme leaf, crumbled
5 peppercorns
Shredded chicken (optional)

Curry Powder:
(Yields about 1 tablespoon)
2 teaspoons cumin powder
1 teaspoon coriander powder
1/8 teaspoon turmeric
1/8 teaspoon cardamom powder
Cayenne, chili flakes, or paprika to taste

Soup:
1 large onion, minced
1 large clove garlic, minced
2 teaspoons fresh ginger, minced or grated
4 cups additional chicken stock
1 tablespoon homemade or store-bought curry powder (see recipe)
Cayenne pepper or paprika, to taste
4 cups cooked pumpkin, mashed, or
          2 (16-ounce) cans solid packed pumpkin
2 cans coconut milk, or 1 can coconut milk and 1 can chicken stock
Salt and pepper

Garnish:
Chives, toasted coconut, and mini croutons

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To make the chicken stock, bring the canned stock, onion, carrot, celery, water, parsley, bay leaf, thyme, and peppercorns to a boil and simmer, partially covered, for 1 hour. Strain the liquid and allow it to cool.

To make the homemade curry, combine cumin, coriander, turmeric, cardamom, and cayenne in a small bowl. Mix until well blended and set aside.

To make the coconut pumpkin soup, combine the onion, garlic, and ginger in enough chicken stock to cover the bottom of a large saucepan, and cook for 2 to 3 minutes, or until the onions and garlic begin to soften. Add the curry powder and cayenne. Stir in the pumpkin to coat it with the curry mixture. Add the coconut milk, or combination or coconut milk and chicken stock. Season with salt and pepper to taste.

Bring the mixture to a low boil and simmer for 5 to 10 minutes, or until the flavors marry. Add the chicken stock as needed to achieve a desired thickness. Serve the soup hot, garnished with chives and toasted coconut, or mini croutons, if desired.

Note: The flavors of the dish improve if the soup is made a day ahead or earlier in the day.

Stay tuned for the other recipes from the menu...
Photo credit: Deborah Whitlaw Llewellyn

Published Recipes

Trish was one of seven chefs and caterers featured in the Telfair Museum's publication The Artful Table. She was honored to be included along with Paula Deen, Susan Mason, Cynthia Creighton-Jones, Nick Mueller, John Nichols, and The Starland Dining Group.

Her "In from the Cold" menu included:
Coconut Pumpkin Soup
Beef Tenderloin Roast with Blender Bérnaise Sauce
Savannah Winter Salad
Yorkshire Pudding Popovers
and, Coffee Toffee Trifle

She also worked with John Nichols on the "Lazy Days" menu. Her courses included:
Lemongrass Grilled Shrimp
Quinoa Salad
and, Watermelon Sorbet

Stay tuned for the recipes & pictures!