STAR MENU Tangerine

In Honor of The Beatles, Led Zeppelin, and The Sopwith Camel

 

Alfred's Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice

Serves 4
At his Gotham Bar & Grill in New York City, Alfred Portale combines an exotic trio of ingredients—foie gras, quince, and pomegranate—to make this elegant dish. The richness of the foie gras is complemented by the sweet, tangy fruits.

For the quince:
3 medium-ripe yellow quinces, about 1 1/2 pounds
2 tangerines, juiced (about 1/3 cup)
Peel of 1 tangerine
1 cinnamon stick, 1/2-inch long
2 to 3 whole cloves
2 tablespoons chopped fresh ginger
1/2 cup sugar

For the pomegranate juice:
1 large red pomegranate
1/4 cup red-wine vinegar
2 tablespoons sugar

For the foie gras:
1 1/2 pounds fresh foie gras, well chilled
Coarse salt and freshly ground white pepper
4 sprigs fresh thyme
4 sprigs fresh chervil
1 tablespoon reserved pomegranate seeds

1. To make the quince: Slice ends from quince, and peel (a vegetable peeler works well). Cut in half, lengthwise. Remove the tough core, using a Parisian scoop (or a small paring knife). Then cut quince lengthwise into 1-inch-thick wedges. Place in a medium-size nonreactive saucepan, and add the remaining ingredients, plus 2 cups of water. Bring to a boil over medium-high heat. Reduce to a simmer, and cool until quince is tender, about 8 to 10 minutes. Remove from heat.

2. Remove quince slices and tangerine peel with a slotted spoon. Strain poaching liquid and discard aromatics. Julienne tangerine peel, and return it, along with quince, to poaching liquid. Keep warm. If preparing in advance, let cool in poaching liquid. Cover, and refrigerate.

3. To make the pomegranate juice: Cut pomegranate in half, and juice just as you would a citrus fruit. In a small nonreactive saucepan, combine pomegranate juice, vinegar, and sugar. Bring to a boil over high heat. Reduce heat and simmer for 6 to 7 minutes, until slightly thickened. Set aside.

4. To make the foie gras: Separate the two lobes of the foie gras, and cut away any excess fat found at the point of separation. Using a sharp, thin bladed knife (dipped in hot water), cut foie gras crosswise into 1/2-inch thick slices. Score one side of each slice of foie gras in a crosshatch pattern. Cover with plastic wrap, and refrigerate until ready to cook.

5. Remove foie gras slices from refrigerator 15 minutes before sautéing. Warm quince over medium heat if necessary. Heat a 12-inch saucepan over medium-high heat. Season foie gras with coarse salt and freshly ground pepper. Working quickly, sear foie gras slices, crosshatched side down, in batches, if necessary, for about 1 minute. Turn, and cook for another minute. The foie gras should be nicely seared on the outside, yet rare in the middle.

6. To assemble: Arrange quince in the center of warmed appetizer plates. Top with foie gras slices. Drizzle reduced pomegranate-juice mixture around the quince and foie gras, and garnish with herbs and pomegranate seeds.

adapted from Alfred Portale's Gotham Bar and Grill Cookbook

 

 

below see several from link with - Top 25 Memorable Movie Meals

. left, Jimmy Page dines on his break, The Song Remains The Same
Taped at the London Weekend Television Studios in London with the London Metropolitan Orchestra in 1994.
Page & Plant - Unplugged, Unledded and AWESOME.

Glastonbury Festival

 

. Monty Python's Meaning of Life (1983) - "Oh sir… It's only wafer thin."

. Billy Crystal and Meg Ryan's orgasmic meal in When Harry Met Sally

. Ocean's 11 soup on the patio with Clooney, Pitt, and Elliott Gould, a tie with the first martini in M*A*S*H swamp scene, where dry martini served the mystery guest receives a proper green olive with pimento

. Harry Potter's dinner at 12 Grimmauld Place in Harry Potter and the Order of the Phoenix - go 12 Grimmauld Place - the Order of the Phoenix

. Indiana Jones and the Temple of Doom (1984) - The chilled monkey brains and eyeball soup were just parlor tricks: It was the "snake surprise" that was the real centerpiece to Indy's most famous meal. go Indiana Jones Marathon Menu

. The Gold Rush (1925) - A broke Charlie Chaplin cuts into shoe leather in lieu of a steak. Inspired a century of cartoons wherein articles of clothing are consumed when actual food isn't readily available.

. Like Water for Chocolate (1992) - Matches: It's what's for dinner.

. Dinner in the shiek's tent - Ben Hur

. Saturday Night Fever (1977) - Tony Manero demonstrates how to eat pizza in Brooklyn: Two slices, stacked atop each other, folded in half and consumed single-handedly. That's class, people.

. Apocalypse Now (1979) - No, not the ritual sacrifice of a caribou at the end. This memorable meal's right near the beginning. "Captain, I don't know how you feel about this shrimp, but if you'll eat it, you'll never have to prove your courage in any other way." I dunno. I thought that shrimp looked pretty good.

. The Lord of the Rings: Fellowship of the Ring - supper on Weathertop - hobbits stir up tomatoes, sausage, and crispy bacon just before several uninvited guests arrive - go Supper on Amon Sul

 

 

TANGERINE BISCOTTI

Ingredients

· 2-3/4 cups flour
· 3/4 teaspoon baking powder
· 1/2 teaspoon salt
· 3/4 cup butter, softened
· 1 cup sugar
· 2 eggs
· 2 teaspoons orange extract
· zest of 2 tangerines
· add a taste of Grand Marnier if you like

Preheat oven to 350 degrees F. Grease large baking sheet.

In a large bowl, combine first set of ingredients with a wire whisk. Set aside. Cream butter until fluffy. Slowly add in sugar until combined. Add eggs one at a time and then extract. Gradually, add flour mixture to butter mixture. Combine completely. Hand stir-in tangerine zest.

Evenly divide dough into 2 portions. Shape into 12 inch logs. Place on cookie sheet. Flatten tops until they are 1-inch tall. Bake for 30 minutes. Remove from oven. Place baking sheet on cooling rack. Allow to cool for about 15 minutes. Carefully, cut loaves diagonally into 1/2 to 1-inch slices. Line slices back on baking sheet. Bake for an additional 10 minutes. Remove from oven and turn cookies over. Finish baking for another 5 minutes. Cool Tangerine Biscotti on baking sheets for 2 minutes and remove to wire racks to cool completely.

Makes 24 Tangerine Biscotti Cookies

 

 

TANGERINE SORBET

This tangerine sorbet is the perfect after dinner treat all year around.

Make this refreshing sorbet at the peak of citrus season, when there are many tangerine varieties to choose from. Honey tangerines are certainly our favorite - their juice is a deep orange color, and their flavor is exceptionally rich and sweet - but Mineola, Satsuma, and Fairchild will be good too. Combine different varieties if you like; just be sure to keep as much pulp as you can when you strain out the seeds.

About 5 pounds flavorful tangerines, preferably Honey, to make 1 quart juice
1 cup less 1 tablespoon sugar
Fresh lemon juice (optional)

Finely grate the zest of 1 tangerine, being careful to avoid the bitter white pith. Juice the tangerines and strain out the seeds, keeping as much of the pulp as you can. Place the sugar and 1 cup juice in a non reactive saucepan.
Cook over medium heat until the sugar is completely dissolved, stirring constantly. Combine with the remaining juice and add the zest. If the flavor needs to be brightened, season to taste with a few drops of lemon juice, then chill thoroughly.
Freeze the sorbet according to the manufacturer's directions for your ice cream maker.
makes 1 Quart

 

 

Sun Worshiper Ambrosia

Ingredients

· 1 fresh coconut
· 1 1/2 cans crushed pineapple, with juice
· 2 apples, chopped
· 1/2 cup pecans, coarsely broken
· 6 tangerines
· 2 fresh pears, diced
· 2 bananas, sliced
· sugar to taste
· cherries and/or almond slivers for garnish

Grate coconut in bowl. Add peeled and sectioned tangerines; discard membrane and seeds. Add pineapple, apples, pears, bananas, and nuts. Sweeten with sugar, being careful not to add too much as the syrup from the fruit is usually sufficient. Chill before serving. This salad is pretty garnished with cherries and served in a crystal bowl. If a dessert, top with a dollop of Chantilly Cream.

 

 

Kerouac Cocktail

Makes 1 drink

1 3/4 ounces reposado Tequila
1/2 oz Aperol
1/2 oz Combier orange liqueur
1/2 fresh lemon juice
3/4 oz fresh grapefruit juice
1 dash agave syrup
Grapefruit peel, for garnish

Instructions: Combine all the ingredients, except the garnish, in a cocktail shaker. Fill with ice, shake and strain into a chilled cocktail glass. Garnish with a small piece of grapefruit peel.

From Kevin Diedrich of Burritt Room

 

 

Dine From The Rainbow

Metals radiating Orange: Selenium, Iron, Calcium, Nickel, Zinc [not advised for healing uses], Rubidium, Manganese.

Foods: Most orange skinned vegetables and fruits; apricot, cantaloupe, carrot, mangoes, mustard, orange, orange bell peppers, orange tomato, papaya, peach, persimmon, pumpkin, spaghetti squash, sweet potato, tangerine, yam.
Try a Tangerine Margarita, Kate Cardigan special, from TEK WAR

right, St. Tangerine
BACK Colour Me Cornucopia Inn

 

 

 

 

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