sundaysuppers

Dilly Deviled Eggs
Makes 24

1 dozen eggs
¼ cup mayonnaise
2 to 3 tsp. dijon mustard
Salt and pepper
2 tbsp. capers packed in liquid
Fresh dill, for garnishing

Place the eggs in a medium pot, and add enough cold water to cover by 1 inch; bring to a full rolling boil over medium-high heat. Immediately turn off the heat, and let eggs stand 12 to 15 minutes. Drain and place in a bowl of cold water to cool.

Peel the eggs, then use a sharp knife to carefully slice in half lengthwise. Remove the yolks and place in a medium mixing bowl; coarsely mash with a fork. Set the whites aside.

To the mixing bowl, gradually add in about ¼ cup mayonnaise (or more if needed to smooth the consistency), 2 to 3 tsp. dijon mustard (or more to taste), about 2 tbsp. capers and salt and pepper to taste.

Transfer the yolk mixture to a piping bag fitted with a star tip and pipe into the egg white halves (alternately, dollop the mixture into the egg white halves with a spoon). Garnish with a sprig of fresh dill, and more salt and pepper if desired.

Recipe courtesy of Stacy Adimando for Sunday Suppers

A few weeks ago we hosted an Earth Day Dinner – prepared by the wonderful and talented Stacy Adimando. Stacy’s menu was inspired by the Spring market and playfully integrated the earth day theme:
Globe Artichoke Soup
crispy salami, quinoa, salsa verde
Scallops
spicy carrot cream
Pasta
radish, greens
cheese + pink pepper toasts
Yogurt Cakes
chocolate dirt
We kept things simple for this one. [...]

pineapple upside down cake:

1 1/2 C sugar
8 T unsalted butter (1 stick) softened, plus more for greasing pan
1 1/2 c. AP flour
1/2 C whole macadamia nuts, toasted & rough chop
2 t baking powder
1/2 t salt
2 lg eggs
1/2 t vanilla extract
1/4 t almond extract
3/4 C whole milk
1 can sliced pineapple

Preheat oven to 350 Degrees

lightly butter a 9-inch round cake pan.

in a saucepan over medium heat combine 3/4 C sugar & 1 T water, stirring occasionally until deep golden brown add 1 T butter. 8-11 minutes.
pour the caramel into the prepared cakepan. let cool slightly. then lay your pineapple slices on top of the caramel

combine the AP, macadamia nuts, baking powder & salt

beat 7 T butter & 3/4 C sugar in a large bowl of an electric mixer on medium high heat until fluffy & white. add the eggs one at a time incorporating each completely.
beat in the vanilla, almond, & coconut extract.

alternately add the flour mixture and the milk.
add in 3 batches each, beginning & ending with flour mixture.
pour the batter into your prepared pan.
bake 45-50 minutes, let cool 30 minutes then invert on plate.
serve topped with ice cream and a maraschino cherry.

Homemade Nutella
Start to finish: 30 minutes
Yield: 2 jars

1 2/3 cup hazelnuts

1 3/4 cup whole milk

6 tbsp. confectioners sugar 

Pinch of salt

2 tbsp. canola oil
12 oz. semisweet chocolate, chopped

Special equipment: food processor

Preheat the oven to 350 F. Spread the nuts on a baking sheet and roast them for 12 minutes, until the hazelnuts are browned and the skins are blistered a little. Wrap them in a kitchen towel and rub to remove as much loose skin as possible. Set aside.

In a small saucepan warm the whole milk with the sugar and salt just until it starts to boil. Remove from heat.

In a bowl over a water bath, (or in a microwave), melt the chocolate.

Meanwhile, in a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. Add the melted chocolate and oil and continue to process the mixture. Add the warm milk mixture and process until everything is smoothly combined. Transfer the mixture into two jars and refrigerate until ready to use.

Blood Orange Mimosa
Start to finish: 10 minutes
Serves: 4

5 bottles Prosecco, chilled –1 bottle Prosecco, chilled
1 1/4 cups fresh pink blood orange juice, store-bought
1 tbsp. super-fine granulated sugar

In a pitcher, combine fresh blood orange juice with sugar and stir. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top off with ice-cold Prosecco.

Croque Monsieur French Toast Bake
Start to finish: 1 hour 30 minutes
Inactive time: 1 hour
Serves: 4-6

6 slices ready-sliced country bread, (like Balthazar’s)
2 tbsp. Dijon mustard
2 tbsp. French mayonnaise
6 slices cheddar cheese
3 slices prosciutto cotto
6 eggs
½ tsp. salt
Pinch of nutmeg
1/3 cup full-fat milk
¼ cup grated Gruyere
Special equipment: 1 ovenproof dishes, 11 x 8.5 x 2.5 inches

Spread 3 slices of bread with mustard and the remaining 3 slices with mayonnaise.
Spread mustard on three slices of bread, then spread mayonnaise on the remaining three slices. Layer your sandwiches, beginning with a slice of mustard bread, then a slice of cheese, then ham, and top with the mayonnaise bread. Repeat to make 3 sandwiches. Cut sandwiches diagonally in half and serve. Place the sandwich triangles into an ovenproof dish approx.

Beat together the eggs, salt, nutmeg and milk. Then, pour this mixture over the sandwiches, tightly packed in the dish. Cover the dish with cling film and let it soak for one hour.

Preheat the oven to 400 Sprinkle with the grated cheese. Bake in the oven for 25 – 30 minutes

Arugula Salad Mango and Panko Fried Goat Cheese
Start to finish: 1 hour
Serves: 4

Dressing:
2 ½ tsp. apricot jam
2 tbsp. rice vinegar
2 tbsp. mirin
Generous ½ tbsp. olive oil

Cheese:
1/3 lb. goat gouda, shredded
1/6 lb. fresh goat cheese
Scant 1 tbsp. flour
1 egg
¼ cup panko crumbs
½ tsp. coarse salt, plus addition to taste
Scant 3 tbsp. olive oil, for frying

Salad:
4 cups mixed greens
½ mango, cut into ¼-inch cubes

In a medium bowl, whisk together fig jam, vinegar, mirin, and pinch of salt. In a slow steady stream, whisk the olive oil into the mixture until well combined.

In a large mixing bowl combine shredded goat gouda and fresh goat cheese and form into 4 patties.

Place the tablespoon of flour in a small bowl. In a second bowl, whisk the egg. In a third bowl, mix panko crumbs with 1/2 teaspoon coarse salt.

Dip the cheese patties in flour, shaking off excess, then into the egg, then coat with the crumbs. Repeat this process with the remaining cheese patties, placing them on a tray with wax paper. In a pan, heat the 3 tablespoons olive oil over medium high heat, and fry the cheese until crispy and golden for 2 minutes on each side.

In a large bowl, toss the salad and drizzle with dressing. Top with mango and baked mozzarella. Serve immediately.

4) Roasted Asparagus with Lemon Butter and Parmesan
Start to finish: 1 hour
Serves: 4

1 1/3 lbs fresh green asparagus
1 lemon, zest and juice
Scant 3 tablespoons butter, melted
1/3 cup grated Parmesan
Salt and freshly ground black pepper to taste

Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Trim off any woody ends from the asparagus and peel the outer skin off toward the bottom of the stalk.

Arrange asparagus spears in a single layer on the baking sheet. Using tongs, toss the asparagus to coat completely with the melted butter, then season with salt and pepper.

Roast until the asparagus is tender-crisp, about 12 minutes Then, squeeze lemon juice over the top and sprinkle with Parmesan. Serve immediately.

6) Berries with Citrus and Vanilla Mascarpone
Start to finish: 30 minutes
Serves: 4

4 cups mixed berries
Scant 3 tbsp. caster sugar
1 orange
1 vanilla pod
½ lb. mascarpone
4 sweet graham crackers, crumbled

In a large bowl mix berries with one tablespoon. Set aside until ready to use. Then, mix the mascarpone with seeds from the vanilla pod, two tablespoons sugar, and the juice and zest of the orange. Mix until well combined.

Spoon the mascarpone evenly into four glasses and top with berries. Drizzle juices and sprinkle graham cracker crumbs on top, and serve immediately.

Sunday Suppers is looking for interns !
Location:
Sunday Suppers Studio, Williamsburg Brooklyn
Positions:

Photo/Styling/Administrative Internship
12-18 hours / week (approximately 6 hours / 3 days a week)
availability on weekends a plus but not a necessity
Duties include : administrative work, PR projects, preparing materials for the website, photo assisting, online research, prop styling – exposure to all facets of [...]

We are so very excited to offer this upcoming event with our friend and much admired colleague Béa Peltre . Many of you know Bea from her incredible food blog and recent book (which has been a smashing success!)
Béa will be a Guest at our Loft for the weekend of June 23 and 24, and [...]

roast chicken:

1 whole chicken
2 1/2 C. yellow cherry tomatoes, halved
1/4 C oil-cured olives
1 bunch ramps
1/2 head garlic, smashed & skins removed
1 tsp each chopped fresh thyme, rosemary, oregano plus whole sprigs for vegetables
1 lemon, thinly sliced
1 stick butter
2 T olive oil

oven at 450
pull your chicken out of your refrigerator one hour prior to roasting.
insert a pad of butter & a garlic clove under the skin at each breast & leg. in thecavity of the chicken put the remaining garlic cloves, the remaining lemon slices, sprigs of herbs.
season the bird with salt & pepper and rub the chopped herbs over the skin.

put your bird in the oven to roast for about an hour, until the juices run clear from the thigh when pricked or a thermometer reads 168.

combine the ramps, halved tomatoes and olives in a baking dish. toss with olive oil & sprigs of fresh herbs. when the chicken has a half hour to go, put your vegetables in the oven to roast. before serving combine the chicken drippings & the vegetables, toss to coat.

crispy cauliflower:
1/2 head green cauliflower
1 T chopped parsley
zest of 1 lemon
3 T olive oil

break the cauliflower into medium florets, slice lengthwise 1/3 in thick. heat the olive oil over medium heat in a saute pan.
brown both sides of the cauliflower, transfer to a paper towel and season with salt. serve with chopped parsley & lemon zest.

buttery red cabbage:
serves 3

1/2 head red cabbage sliced into ribbons
4 T butter
1 c. white wine
2 T white wine vinegar
salt to taste

combine butter, white wine, WWV in a sauce pan, when melted and simmering add cabbage. cover and keep on low for 30 minutes, stirring occasionally until tender.

Blueberry Soda

2 Cups Soda water
1 cup Blueberry Juice
Serve cold and float some blueberries in each cup

Pickled Cabbage

1 head cabbage
1/2 c. sugar
10 c. vinegar (use white wine or rice wine or champagne vin)
2 T salt
i like to do some spices:
1 T coriander
6 whole cloves
1 t red pepper flake
1 T mustard seeds
2 bay leaves

thinly slice cabbage, toss with 2 T salt in a bowl.
bring to boil vinegar, sugar, and spices.
pour over cabbage, can!

We had our first Sunday Supper this weekend in the new studio – it was a blast. We had an amazing group of guests, a beautiful 80 degree day and of course a wonderful meal. I’ll be posting decor, flowers and recipes all week. Here’s a bit of a look into our new kitchen and [...]