When educating ourselves on the cheeses we learned about appropriate pairings. Here is a little lesson for all of you :
(clockwise starting at the top left )
Cremeux de Bourgogne : This is a French pasteurized cow’s milk cheese from the Burgundy region of France. It is a triple cream, soft, sweet and buttery. The dessert-like and fluffy nature encourages a complimenting sweet. In true dessert form we paired it with milk chocolate. Sinfully good.
Fleur du Maquis : This grayish block comes from a Corsican ewe and is raw. Small holes are dug in this cheese to be filled with different seasoning—in this case, Rosemary. The interior here is cake-like and mild, with a hint of cream. Its smoothness beckons the buttery nuttiness of walnut. We love this pairing but feel that maybe a sweet drizzle of something will prevent your mouth from feeling dry.
Persille du Malzieu : This beautiful bleu is from raw ewe’s milk, found on the perimeter of where Roquefort is found. It is spicy and earthy—this one stands alone.
Ossau Iraty-Vieille : This cheese from Pyrenees based sheep sits in caves for 10 to 12 months where it crystallizes and matures. Both sweet and nutty, this buttery cheese pairs perfectly with our sweet yellow clover honey and our quince paste—we put both out for the diner to choose !
Gabietou : Gabietou is fun to say and beautiful looking. It is also a combination of cow and sheep milk, raised in the Pyrenees. Slightly firm, slightly sharp, deep in flavor and brine washed, we like it with our crisp pear round.
In our search for all things cheese we came across these delicate little porcelain boards. We loved the idea of taking a huge artistic display, and breaking it down into little tastings for each guest. We plated a painter’s palette to be served as a unique course during the meal. With this, the table becomes part of the d?cor of your wedding and the board part of your meal. Maybelle also created an illustrated menu to inform guests. Next week we will go into further detail about the cheeses,how we chose them and a perfect take home favor to go along. Till then…happy weekend.
Sunday Suppers was graciously asked to guest blog for Martha Stewart’s wedding blog : The Bride’s Guide with Darcy Miller. For our post we decided to create a dessert cheese table—very much in the French fashion—using a rustic chic look for d?cor, staying within the given color palate of cream and white. Cheese, in its blocks and wheels, is such a beautiful thing. We also love this because it is very attainable for every bride—DIY brides to high end wedding planner events can mold this idea to fit their budget. We sought out cheese that created visual variety for the display, and variety in taste for the serving. We also searched for pairings that really highlighted and complimented their cheese. Once our cheeses were selected (more on that later) we had a great time arranging a beautiful buffet table. We used delicate pairings like french baguette, honey, and pear, to add colors and shapes. We also enlisted the incredibly talented Maybelle Imasa-stukuls to create signage for our cheeses. These beautiful French names and gorgeous wheels deserved nothing but the best for their labeling.
* In the coming days we will walk you through the step by step process of choosing the cheeses and pairings for this table, along with a table setting and an individual cheese plate we designed for each guest. We’re also offering design services such as favors and tablescapes for weddings and events. For more information or to signup for mailing list updates email: info@sunday-suppers.com
All Photos + Styling by Karen Mordechai Styling Assistant: Lizzy Sall
This one is so simple and so mouthwateringly good it’s sinful. Not much (or any) cooking is required here either. You take one slice of crusty baguette, slather some thick sweet ricotta on (we love Salvatore – made here in Brooklyn—definitely the richest we’ve tasted to date) and top it with a pickled fig. A what you ask ? Yup, a pickled fig, sweet and balsamic, with that unique fig texture. We used Boat Street pickled figs here which you can buy locally at Murray’s Cheese or Marlow and Daughters .
As a thank you to our Guests we created a Favor table near the door. We displayed recipe cards in a vintage dish rack and hung a cute “Thanks” banner from the ceiling. This was so easy to do, we printed a typewriter font on index cards and attached them to a nice wide ribbon. Upon leaving, guest were given a jar of our kumquat marmalade and a stack of recipe cards to test their new skills at home. We’d like to thank everyone for coming and a huge thanks to the adorable and awesome Jewels of Ny ! We will be posting some new classes soon and we have an exciting project to tell you guys about this week, so stay tuned
It’s going to be a chilly nyc weekend, so indoor markets may be the way to go…here’s an update on a few bk markets.
The Brooklyn Flea will move into a new winter indoor space on Jan. 9 in the Williamsburg Savings Bank building at 1 Hanson Place in Fort Greene. It will be open Saturdays and Sundays, 10 a.m. to 5 p.m., through March 28. After that it will go back to to its two outdoor locations.
The seasonal outdoor Community Market on Fifth Avenue and Fourth Street in Park Slope, Brooklyn (which sells produce and locally made foods), will open an indoor location in the Makers Market, an arts and crafts market at 232 Third Street, Gowanus, Brooklyn. It will operate every Sunday until the spring: from 11-5pm.
Not sure what to do/where to dine this weekend? Eater just put out their top 38 restaurants for 2010. It’s a great roundup including some classics, a few newbies, and we even spotted some of our local faves including frankies, diner and robertas.
And for dessert, stop in for a cupcake at Baked by Melissa. She just opened a new location in Union Square. Her bite-sized morsels are so delish, and in such a sweet size (comparable to a half dollar coin) we’re convinced they are calorie free. 7 East 14th Street, 212-255-5526
For Vanilla Pudding
1 1/3 cup sugar
10 tablespoons cornstarch
8 cups whole milk
2 cups heavy cream
8 tablespoons unsalted butter, cut into bits
4 whole vanilla beans or 2 tablespoons pure vanilla extract
For Candied Kumquats
8 cups fresh kumquats, about 2 lbs.
2 cup water
4 cups plus 4 tablespoons sugar
Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in milk, cream and vanilla. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter. Divide among glasses and chill, uncovered, until cold, at least 1 1/2 hours. Thinly slice kumquats crosswise with a sharp knife, discarding seeds. Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 8-10 minutes. Stir in kumquats and simmer gently 15-20 minutes. Let stand at room temperature. Spoon over puddings
Recipe Courtesy of The Jewels of NY for Sunday Suppers
Spice Rubbed Lamb Chops with Grape-Almond Port Sauce and Harvest Root Vegetables
Serves 4-6 (2 chops per person)
For Lamb
10 3/4–inch–thick lamb rib chops or 30 1 1/4–inch–thick lamb loin chops
1/3 tablespoons ground cinnamon
1/3 tablespoons orange zest
1/4 teaspoon ground cumin
salt and pepper
Position a rack 4-5 inches from the broiler and preheat broiler. In a small bowl combine cinnamon, orange zest and cumin; stir well. Rub spice mixture over both sides of chops and sprinkle with salt and pepper. Arrange lamb chops over a lightly oiled broiler pan. Broil, turning halfway through cooking, until the chops are nicely browned on both sides. 6 min. total for medium-rare, 8 min. total for medium.
For Harvest Vegetables
(serves 4-6)
1/3 pounds carrots, cut into 2 inch length
1/3 pounds parsnips, cut into 2 inch length
1/3 pounds rutabagas, cut into 1/2 inch wedges
1/3 pounds shallots, halved
2 Tablespoons olive oil
2 thyme sprigs
1 rosemary sprig salt and pepper
Preheat oven 425. In a large bowl, toss the root vegetables with oil, thyme, rosemary and season with salt and pepper. Divide between 2-3 large, sturdy rimmed baking sheets. Cover with foil and roast for 25-30 minutes, shifting the pans once. Remove the foil and roast for 10 minutes longer until golden brown and tender.
Port Sauce
1/2 large shallots, minced
1/3 tablespoon unsalted butter
1/3 cup ruby port wine
1/2 cup freshly squeezed orange juice
1/3 tablespoon orange zest
1/2 cups pitted halved seedless red grapes
1/4 cup whole blanched almonds, roughly chopped
In a medium sauce pan over moderate heat, melt butter and saute shallots until translucent. Pour in the port wine, orange juice and zest. Boil until reduced by half, about 15-20 minutes. Strain mixture through a sieve into a bowl and return to heat. Add in grapes and boil until grapes just start to breakdown; stir in almonds. Set aside and keep warm.
Recipes Courtesy of The Jewels of NY for Sunday Suppers
Shaved Fennel and Orange Salad with Warm Prosciutto Vinaigrette
For Salad
1 navel oranges
2 medium fennel bulbs
1 small heads frisee
For Vinaigrette
1/3 cup extra-virgin olive oil
1/4 cup tablespoons red wine vinegar
8 prosciutto slices, cut into squares 1 small shallot, finely chopped salt and pepper
Cut peel, including all white pith, from oranges with a paring knife. Cut segments free from membranes and set aside. Quarter fennel bulbs lengthwise, using a mandoline cut lengthwise into paper-thin slices. Set aside. In a bowl, whisk together the oil, vinegar, salt and pepper. In a large oiled skillet, cook the prosciutto over moderately high heat until browned and crisp, about 5 minutes. Add the shallot and cook, stirring, until softened, 1 to 2 minutes. Stir in the vinaigrette, scraping up any browned bits from the bottom of the pan. Pour the hot dressing into a bowl. Gently toss fris?e and fennel with vinaigrette. Arrange in plate with orange segments. Serve immediately.
Recipe Courtesy of The Jewels of NY for Sunday Suppers
Our Winter Dinner was a jewel- inspired setting, rich with blues, purples and sparks of gold. We hand dyed our tablecloth to create a dark blue setting and decorated the table with seasonal goodies like berries, kumquats, festive greenery, and a variety of terrariums. The napkin rings were from a Bonbon Oiseau, and added the perfect touch of glam. Our super duper chefs, the Jewels of NY created a wintery feast for the class :
shaved fennel and orange salad with warm prosciutto vinaigrette
spice rubbed lamb chops with grape-almond port sauce and harvest vegetables
When educating ourselves on the cheeses we learned about appropriate pairings. Here is a little lesson for all of you :
(clockwise starting at the top left )
Cremeux de Bourgogne : This is a French pasteurized cow’s milk cheese from the Burgundy region of France. It is a triple cream, soft, sweet and buttery. The dessert-like [...]
In our search for all things cheese we came across these delicate little porcelain boards. We loved the idea of taking a huge artistic display, and breaking it down into little tastings for each guest. We plated a painter’s palette to be served as a unique course during the meal. With this, the table becomes [...]
Sunday Suppers was graciously asked to guest blog for Martha Stewart’s wedding blog : The Bride’s Guide with Darcy Miller. For our post we decided to create a dessert cheese table—very much in the French fashion—using a rustic chic look for d?cor, staying within the given color palate of cream and white. Cheese, in its [...]
This one is so simple and so mouthwateringly good it’s sinful. Not much (or any) cooking is required here either. You take one slice of crusty baguette, slather some thick sweet ricotta on (we love Salvatore – made here in Brooklyn—definitely the richest we’ve tasted to date) and top it with a pickled fig. [...]
As a thank you to our Guests we created a Favor table near the door. We displayed recipe cards in a vintage dish rack and hung a cute “Thanks” banner from the ceiling. This was so easy to do, we printed a typewriter font on index cards and attached them to a nice wide ribbon. [...]
It’s going to be a chilly nyc weekend, so indoor markets may be the way to go…here’s an update on a few bk markets.
The Brooklyn Flea will move into a new winter indoor space on Jan. 9 in the Williamsburg Savings Bank building at 1 Hanson Place in Fort Greene. It will be open Saturdays [...]
For Vanilla Pudding
1 1/3 cup sugar
10 tablespoons cornstarch
8 cups whole milk
2 cups heavy cream
8 tablespoons unsalted butter, cut into bits
4 whole vanilla beans or 2 tablespoons pure vanilla extract
For Candied Kumquats
8 cups fresh kumquats, about 2 lbs.
2 cup water
4 cups plus 4 tablespoons sugar
Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in milk, cream and vanilla. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter. Divide among glasses and chill, uncovered, until cold, at least 1 1/2 hours. Thinly slice kumquats crosswise with a sharp knife, discarding seeds. Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 8-10 minutes. Stir in kumquats and simmer gently 15-20 minutes. Let stand at room temperature. Spoon over puddings
Recipe Courtesy of The Jewels of NY for Sunday Suppers
Spice Rubbed Lamb Chops with Grape-Almond Port Sauce and Harvest Root Vegetables
Serves 4-6 (2 chops per person)
For Lamb
10 3/4–inch–thick lamb rib chops or 30 1 1/4–inch–thick lamb loin chops
1/3 tablespoons ground cinnamon
1/3 tablespoons orange zest
1/4 teaspoon ground cumin
salt and pepper
Position a rack 4-5 inches from the broiler and preheat broiler. In a small bowl combine cinnamon, orange zest and cumin; stir well. Rub spice mixture over both sides of chops and sprinkle with salt and pepper. Arrange lamb chops over a lightly oiled broiler pan. Broil, turning halfway through cooking, until the chops are nicely browned on both sides. 6 min. total for medium-rare, 8 min. total for medium.
For Harvest Vegetables
(serves 4-6)
1/3 pounds carrots, cut into 2 inch length
1/3 pounds parsnips, cut into 2 inch length
1/3 pounds rutabagas, cut into 1/2 inch wedges
1/3 pounds shallots, halved
2 Tablespoons olive oil
2 thyme sprigs
1 rosemary sprig salt and pepper
Preheat oven 425. In a large bowl, toss the root vegetables with oil, thyme, rosemary and season with salt and pepper. Divide between 2-3 large, sturdy rimmed baking sheets. Cover with foil and roast for 25-30 minutes, shifting the pans once. Remove the foil and roast for 10 minutes longer until golden brown and tender.
Port Sauce
1/2 large shallots, minced
1/3 tablespoon unsalted butter
1/3 cup ruby port wine
1/2 cup freshly squeezed orange juice
1/3 tablespoon orange zest
1/2 cups pitted halved seedless red grapes
1/4 cup whole blanched almonds, roughly chopped
In a medium sauce pan over moderate heat, melt butter and saute shallots until translucent. Pour in the port wine, orange juice and zest. Boil until reduced by half, about 15-20 minutes. Strain mixture through a sieve into a bowl and return to heat. Add in grapes and boil until grapes just start to breakdown; stir in almonds. Set aside and keep warm.
Recipes Courtesy of The Jewels of NY for Sunday Suppers
Shaved Fennel and Orange Salad with Warm Prosciutto Vinaigrette
For Salad
1 navel oranges
2 medium fennel bulbs
1 small heads frisee
For Vinaigrette
1/3 cup extra-virgin olive oil
1/4 cup tablespoons red wine vinegar
8 prosciutto slices, cut into squares 1 small shallot, finely chopped salt and pepper
Cut peel, including all white pith, from oranges with a paring knife. Cut segments free from membranes and set aside. Quarter fennel bulbs lengthwise, using a mandoline cut lengthwise into paper-thin slices. Set aside. In a bowl, whisk together the oil, vinegar, salt and pepper. In a large oiled skillet, cook the prosciutto over moderately high heat until browned and crisp, about 5 minutes. Add the shallot and cook, stirring, until softened, 1 to 2 minutes. Stir in the vinaigrette, scraping up any browned bits from the bottom of the pan. Pour the hot dressing into a bowl. Gently toss fris?e and fennel with vinaigrette. Arrange in plate with orange segments. Serve immediately.
Recipe Courtesy of The Jewels of NY for Sunday Suppers
Our Winter Dinner was a jewel- inspired setting, rich with blues, purples and sparks of gold. We hand dyed our tablecloth to create a dark blue setting and decorated the table with seasonal goodies like berries, kumquats, festive greenery, and a variety of terrariums. The napkin rings were from a Bonbon Oiseau, and added the [...]
