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.
