sundaysuppers

First, a Sandy update. As you may know we are located on the Williamsburg waterfront, and this week Hurricane Sandy hit very hard.  On Monday evening we lost power and watched the water rise slowly outside our window. The sky went completely black as we saw the downtown skyline simply turn off, like a switch- it was crazy. The boardwalk below our window was submerged and our building experienced some flooding. But in the end we were ok. My thoughts go out to those were not as fortunate. Last night I tucked Sophia in and thought of how lucky we are and how precious life can be.

Today is an awkward transition back into things – I’ve gotten a late start but Happy Halloween. And below is a recipe for a pumpkin creme brulée which I created for Joanna’s Blog, Cup of Jo. It is “the best Crème Brûlée you’ll ever have…”

And if you’d like a first hand lesson, sign up for our holiday Sunday Supper on Nov 11th – only a few tickets left !

Photos by Karen Mordechai – Click recipe card for instructions.

November 11, 2012
Kombucha Squash Soup
cumin crème, smoked almonds
Fall Fruits
 arugula, marinated ricotta-salata
Stuffed Turkey Breast
 chestnut, currant  + sage
Bone Marrow-Swiss Chard Gratin
Cranberry Quince Chutney
Pumpkin Creme Brulee

Tickets available here

An Autumn Dinner :: Oct 18, 2012

Wednesday, September 12, 2012 Classes  
October 18, 2012
Butternut crème with goat cheese cream & sage
Porchetta
 parsnip and apple compote+  roasted carrots
Salty Sticky Toffee Pudding
 
Dinner: 6:30 pm
 Cost: $125 per person
 Tickets on Sale Here

Workshop :: Saturday, October 13

Wednesday, August 29, 2012 Classes  
October 13, 2012
Styling + Photo Workshop with Aran Goyoaga of Cannille et Vanille

***This event is SOLD OUT

Sunday Supper :: Aran Goyoaga

Wednesday, August 29, 2012 Classes  
October 14, 2012
roasted cauliflower soup 
dandelion green and almond pesto
savory tart 
Pear, Swiss chard and Gruyere
sea bass 
parsnip buttermilk cream and fennel vanilla sauce
pots de creme 
chocolate, hazelnut and fleur de sel
pistachio vanilla bean shortbread cookies

***SOLD OUT
 

Spiced Pumpkin Crème Brûlée
Serves 4

You’ll need:
1/2 cup granulated sugar
5 egg yolks
1 1/2 cups heavy cream
1 cinnamon stick
1/4 tsp. freshly grated nutmeg
1 vanilla bean
3/4 cup. pumpkin purée
4 tsp superfine sugar reserved for top of brûlée

Preheat oven to 325 degrees. In a heatproof bowl, whisk together the sugar and egg yolks. Combine the cream, cinnamon stick, nutmeg and vanilla bean (de-seeded) in a saucepot, and bring to a simmer. Slowly whisk the hot cream mixture into the yolk mixture through a fine-meshed sieve. Whisk in the pumpkin purée.

Divide the mixture among four 8-oz. ramekins and place in a large baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set (about 30 minutes).

Transfer the ramekins to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 tsp. superfine sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously over the surface until the sugar melts and lightly browns. Serve immediately.

print recipe

[ November 11, 2012; ]
Kombucha Squash Soup
cumin crème, smoked almonds
Fall Fruits
arugula, marinated ricotta-salata
Stuffed Turkey Breast
chestnut, currant  + sage
Bone Marrow-Swiss Chard Gratin
Cranberry Quince Chutney
Pumpkin Creme Brulee
Tickets available here

print recipe

[ October 18, 2012; ] Butternut crème with goat cheese cream & sage
Porchetta
parsnip and apple compote+  roasted carrots
Salty Sticky Toffee Pudding

Dinner: 6:30 pm
Cost: $125 per person
Tickets on Sale Here

print recipe

[ October 13, 2012; ] Styling + Photo Workshop with Aran Goyoaga of Cannille et Vanille

***This event is SOLD OUT

print recipe

[ October 14, 2012; ] roasted cauliflower soup
dandelion green and almond pesto
savory tart
Pear, Swiss chard and Gruyere
sea bass
parsnip buttermilk cream and fennel vanilla sauce
pots de creme
chocolate, hazelnut and fleur de sel
pistachio vanilla bean shortbread cookies

***SOLD OUT

print recipe