I totally forgot to post this from Friendsgiving 2018! But it was the last savory course to that dinner. Here we have Maple Lacquered Duck Breast with Apple Purée and Candied Pecans.
I was going to put more egg (a quail egg) in this holiday menu but as I was writing the prep list, I realized that it’s too much and that the quail egg isn’t completely necessary.
I wasn’t set on one mushroom for this dish. I was open to all that was available! That meant going to the farmer’s market. I also thought I had two weekends before Thanksgiving to prep but after looking at the calendar, I only had one! Food shopping in NYC is difficult because I am only one person with two hands and two shoulders. And bags get heavy quick. The farmer’s market at Union Square is open every Monday, Wednesday, Friday, and Saturday. The best days, in my opinion, are Wednesdays and Fridays.
I didn’t want to risk it so I bought my mushrooms at the biggest Whole Foods Market, the one on Houston/Bowery. Their mushrooms were pretty good, I was there picking through all the nice chanterelles and all the nice king trumpets to put in my bag. And being a Prime member has its benefits!!! I wanted black trumpets too but they didn’t have any. I bought baby Bellas (aka small portobello aka baby cremini) for the purée. And good thing I went to Whole Foods because the market had almost nothing/really shitty mushrooms.
Here you have Quail that was brined then seared, cooked to medium, with a Cremini Purée, roasted Chanterelles and King Trumpets, garnished with its Jus, a Montegrato Pedro Ximénez Reduction, and Crispy Rosemary.
I’m very early this year for my Friendsgiving menu plans! Inspiration started and I decided to just go with it. I’ve been usually doing dinner for four for the past couple of years because that means less glassware to clean but I want to do six people total this year… Here is what I have so far; I expect menu changes…
Egg on Egg on Egg
Sea Urchin • Soft Scramble • Trout Roe
Potato Foam • Pumpernickel Soil
Quail with Autumn Mushrooms
Chanterelles • King Trumpet • Cremini Purée
Rosemary • Montegrato Pedro Ximénez
5 Spiced Duck Leg Cappellacci
Celery • Brown Butter • Cured Egg Yolk • Fennel
Dry Aged Duck Breast
Homemade Hoisin • Pickled Cucumber • Chive Oil
Ginger Snap • Ginger Ice Cream
I’m super late this year for my Friendsgiving menu. I hope this doesn’t become my new habit because the anxiety doesn’t help.
But here is what I have planned so far. Most of the courses are inspirations or almost near exact replicas from NYC restaurants (i.e. the first three courses). Please forgive me for any originality, it’s been a tiring and stressful year.
Lemon Zest • Brown Butter • Chives
Roasted Kabocha Squash
Stracciatella • Pedro Ximénez • Pepitas
Duck Leg Confit
Red Mole • Blue Corn Tacos
Maple Lacquered Duck Breast
Apple Purée • Candied Pecans
Chocolate Sculptures • Vanilla Ice Cream
I can’t believe how well this saffron and chamomile sauce turned out. How did I pair saffron and chamomile together? I was sick a week before and I had chamomile tea bags hanging around… saffron is often one-sided because it is such a strong flavor. Chamomile is very light and somehow very light + very strong equals a delicious aromatic mellow flavor.
The other sauce is a purée that is more classic (in terms of pairing), pea and tarragon. I love pairing seafood with tarragon, especially non-fish.
This is a piece of grilled Octopus, with a Pea Tarragon Purée, a Saffron and Chamomile Sauce, and Piquillo Peppers.
Remember this? This is exactly the same thing, but in a different format of plating!
Sorry that I haven’t been blogging. I started a new job in December and I have been very busy and tired.
I love this dish so much. It has many of my favorite things all in one plate. There are Gambas, which are Head-On Prawns, with a Fennel Purée, Fennel Chips, Charred Corn, Saltwort, and a Sauce Américaine Foam.
This was the second and main course to my Friendmas dinner of 2017.
Duck again! I just love duck and it’s the perfect bird for two people.
Here is Roasted Duck Breast, 5 Spice Duck Leg Confit Spring Rolls, Celeriac Purée, Pommes Fondant, Shanghai Bok Choy, Shimeiji Mushrooms, Carrot Ribbons, and 5 Spice Jus.
This is actually my first Friendmas dinner party! I haven’t had a Christmas Eve off in six years!!! It’s been a weird year and it’s weird to have both eves on a Sunday.
But since I usually go all out during my Friendsgiving dinner parties, I am going light with this dinner. I came up with this menu in one evening.
Ocean Trout Tartare
Meyer Lemon, Jalapeño, Rice Krispies
Duck with 5 Spice
Celeriac Purée, Pommes Fondant, Shanghai Bok Choy
Cheesecake with Citrus
Streusel, Citrus Sorbet
Remember Lamb Loin with Carrots & Cumin? This is exactly the same dish except instead of lamb loin, it’s duck breast.
Here is Roasted Duck Breast with a Heirloom Carrot, Carrot Cumin Purée, Pickled Mustard Seeds, Coffee Soil, Meat Jus, and Micro Parsley.
Which presentation do you like better?