Pear Panna Cotta with Port Wine Gelée

10 Jan

Posted at 09:00h in Desserts, Recipes by
What better way to have your drink than to eat it for dessert? And with a wiggle this seductive, you can’t resist this pear panna cotta: Cool and creamy, soft and silky, the pear panna cotta is wonderfully delicate, and the covering of port gelée is the perfect flavor accent, intensifying the refreshing dessert. The beauty of panna cotta lies in its ease of preparation and the pure, simple flavor of cream. Since there are so few ingredients, it is important to only use the best and purest.

09 Jan

Posted at 20:00h in Main Courses, Recipes by
This dish is deceptively simple, and is a great technique for preparing duck breast with any kind of sauce. We think the port pairs so well with the richness of the duck, and who can resist a dish with figs? Serve over a disc of polenta pan-fried in a little hazelnut oil and a simple salad of mixed greens for an exquisite meal. 4 servings Ingredients 4 6-8 ounce boneless duck breasts, skin intact (or 2 larger duck breasts, 8 ounces per person) Sea salt and freshly ground white peppercorn, to taste For the port demi-glace: 6 fresh figs, halved (or dried if out of season) 1 teaspoon of whole white peppercorns ½ teaspoon finely minced chervil (or parsley) 1 cup ruby port

21 Dec

Posted at 09:00h in Dinner Parties & Entertaining, Test Kitchen by
We are of two minds when it comes to New Year's Eve: We either want to be dressed to the nines at a fabulous ballroom-esque gala, or gathered with friends in a casual setting at home. This year we're opting for the latter, so we've put together a menu perfect for a casually elegant night in. For further tips, we've crafted test kitchen dossiers on both Cocktails and Hors d'Oeuvres for this month, so take all the notes you need to. Don't forget that the rest of our Entertaining section has further tips on decor and the trimmings. Now get that celebration started, and say adieu to another year! Cocktails, finger foods and dessert. Is there any better way to ring in the New Year? COCKTAILS Provocachic™ Cosmopolitan Lemongrass Martini Love Potion: Family Edition Pomegranate Champagne Cocktail LIGHT HORS D'OEUVRES (2 to 3 servings per person) Minted Pea Puree Canapes in Puff Pastry Vol au Vents Dilled Crab Salad on Artichoke Bottoms Celeriac Prosciutto Rolls with Lemongrass Vinaigrette Cucumber Cups with Caviar and Champagne Onions

19 Dec

Posted at 10:06h in Dinner Parties & Entertaining, How-To, Test Kitchen by
Note: This article is a companion to our Gilded Fork: Entertaining at Home cookbook. With 13 dinner party menus, and the tips you'll find in this and our other entertaining articles, we've done a lot of the work for you. Sally forth! There is a certain art to being a good host, and it is one that is cultivated after what is likely trial-by-fire. You have learned that even the largest catastrophes can be met with a sense of humor, flexibility, and a little creative flair. But how do you get to that happy place? The answer is not to be found in the bottom of a martini glass (ok, not always). Instead, it is to be found in planning well, being able to think on your feet, and putting the comfort of your guests at the top of the priority list. Even if your recipes turn out quite differently from what you had planned, your guests will remember how delightful you were as a gracious host.