Our desert landscape starts to change this month. Temperatures begin to cool down from the hot days of summer, blending the beauty of the desert with seasonal changes. Now it's a time to celebrate life, gathering friends around the table. This is why we have a bigger-than-life menu for you to enjoy!
Concord Grape and Champagne Cocktail
6 Servings
Ingredients:
- 2 large oranges
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 3 cups vodka
- 2 cups Concord grapes, plus 18 for garnish
- 1 750ml bottle chilled Champagne.
Instructions:
Preheat oven to 250F.
Grate peel from oranges onto a baking sheet lined with parchment paper (reserve oranges to moisten rims of glasses). Bake until the peel is dry, stirring occasionally for about 1 hour.
Mix the dried peel, sugar, and cinnamon in a bowl; mash to infuse. Cover mixture.
Combine vodka and two cups of grapes in a pitcher. Using a potato masher, crush grapes to a coarse pulp. Add grape juice. Chill until cold, about 8 hours.
Moisten rims of 6 glasses with cut sides of reserved oranges and dip into infused sugar. Thread 3 grapes onto each of 6 long toothpicks, divide among glasses. Strain vodka, add 1/4 cup to each glass. Top off with Champagne.
Golden and Crimson Beet Salad with Oranges, Fennel and Feta
6 Servings
Ingredients:
- 2 large red beets, all but 1 inch of tops trimmed
- 2 large golden beets, all but 1 inch of tops trimmed
- 5 tablespoons extra virgin olive oil, divided
- 4 oranges
- 1 small fresh fennel bulb, trimmed, quartered, cored, and cut into paper-thin strips
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped Italian parsley
- 1/4 cup hazelnuts, toasted, husked, halved
- 1 small shallot, finely chopped
- 1 tablespoon balsamic vinegar
- Coarse Kosher salt
- Freshly ground white pepper
- 1 1/2 cups crumbled feta cheese.
Instructions:
Preheat oven to 400F.
Place all beets in a 9x9-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat.
Cover the pan with foil and roast beets until tender, about 90 minutes. Uncover and cool completely. Peel beets, cut into 1/2 inch cubes, and place in a bowl, each color on the opposite side, sprinkle with salt and pepper.
Cut off all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets.
Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil.
Season with salt and white pepper. Stir into beet mixture. Mound salad on large platter. Drain remaining orange segments; arrange on salad.
Sprinkle with cheese.
Beef Tenderloin Steaks with Mustard-Cognac Sauce
6 Servings
Ingredients:
- 6 7-to-8 oz beef tenderloin steaks (about 1 1/2 inches tall)
- Coarse salt
- Freshly cracked black pepper
- 3 tablespoons canola oil
- 6 tablespoons unsalted butter, divided
- 4 garlic cloves, peeled and mashed
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 cup finely chopped shallots
- 1/2 cup Cognac or brandy
- 2 tablespoons tawny port
- 3 cups low-salt chicken broth
- 2 tablespoons Dijon mustard
Instructions:
Preheat oven to 250F.
Sprinkle steaks on all sides with salt and pepper.
Heat oil in a heavy large skillet over high heat. Add steaks and fry until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium rare. Transfer steaks to small-rimmed baking sheet and keep warm in oven.
Pour contents of skillet into small bowl. Return 3 tablespoons of drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season to taste with salt and pepper. Set aside. Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
Roasted Shiitake, Portobello, and Cremini Mushrooms
6 servings
Ingredients:
- 1 3/4 lbs mixed shiitake, baby portobello, and cremini mushrooms, all cut into 1 1/2 in pieces
- 2 large rosemary sprigs, cut into 1/2 inch pieces
- 5 large garlic cloves, coarsely chopped
- 1/2 cup extra-virgin olive oil
Instructions:
Preheat oven to 500F.
Combine mushrooms, rosemary and garlic in a large bowl. Mix in oil. Spread mushrooms in single layer on large rimmed baking sheet, sprinkle with salt and pepper. Roast mushrooms until brown, stirring occasionally, about 18 minutes. Transfer mushrooms to bowl and serve.
Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets
Makes 6
Ingredients:
Walnut Crunch:
- 2 tablespoons honey
- 2 tablespoons sugar
- 1 tablespoon butter
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 tablespoons chopped toasted walnuts
Figs and Pastry:
- 1/2 cup sugar
- 1 tablespoon water
- Pinch of salt
- 9 fresh figs, stemmed, cut lengthwise in half
- 1/4 cup unsalted butter
- 1/2 cup ruby Port
- 1 sheet frozen Puff Pastry, thawed
- 3 ounces Stilton blue cheese, diced or coarsely crumbled, room temperature
- Honeycomb or honey
Instructions:
For Walnut Crunch:
Stir honey, sugar, butter, cinnamon and salt in medium skillet over medium heat until sugar melts. Cook until mixture boils and is deep golden brown, about 3 minutes. Mix in walnuts. Pour out onto a sheet of foil; cool completely. Chop walnut crunch into small pieces.
For Figs and Pastry:
Stir 1/2 cup sugar, 1 tablespoon water, and salt in heavy large skillet over medium heat until sugar is evenly moist. Cook until sugar begins to turn golden, stirring occasionally, about 4 minutes (mixture may be granular).
Place figs in sugar mixture, cut side down, and cook until figs begin to release juice, about 3 minutes.
Add butter, and swirl skillet to melt. Remove skillet from heat.
Add Port and let stand 5 minutes.
Using slotted spoon, transfer figs to plate and cool.
Return syrup to boil, whisking until smooth. Cool syrup completely.
Preheat oven to 350F. Line baking sheet with foil. Roll out thawed puff pastry on lightly floured surface to 12x8 inch rectangle. Using 3 1/2 inch round cutter, cut 6 rounds; arrange on prepared sheet.
Divide walnut crunch among pastry rounds. Top each with 3 fig halves, cut side up.
Bake tartlets until pastry is puffed and golden, about 30 minutes.
Arrange cheese atop warm tartlets. Brush or drizzle with warm Port syrup, then top with a cube of honeycomb or drizzle with honey.