Fireside Feast:
A Cozy Winter Supper
Savor the flavors of winter with this effortless yet impactful menu. Begin the evening with a classic martini (we love it straight up with a twist) to set the tone for the evening. Start with a decadent pan-fried brie and roasted thyme grapes. Add a touch of silk with crispy charred leeks. Brighten the palate with a burst of flavor from the blood orange and beets paired with creamy labneh and crunchy pistachios. Achieve sweetness and depth with roasted onions, pears, and seared halloumi. The main course of fall-off-the-bone, slow-cooked red wine braised short ribs with a flavorful sauce will leave you warm and satisfied. Sit back, relax, and indulge in the comforting tastes of winter, leaving plenty of room for conversation and wine.
This curated menu takes the hassle out of winter entertaining, boasting a 99% oven-roasted approach for simplicity. To guide you through this menu, we've included a handy graph outlining precise oven temperatures, preparation steps, and the sequential order of each course.
MENU
Pan-fried Brie With Roasted Thyme Grapes
Crispy Charred Leeks
Blood Oranges and Beets with Labneh
Roasted Onions, Pears, and Seared Halloumi
Classic Red Wine Braised Short Ribs and Garlic Confit Mashed Potatoes
And martinis, of course…
PAN FRIED BRIE WITH ROASTED THYME GRAPES
1/4 CUP HONEY
1 TEASPOON BLACK PEPPER PLUS MORE FOR SERVING
1 (8-10 OUNCE) BRIE WHEEL
1 LARGE EGG, BEATEN
1/2 CUP BREAD CRUMBS
1/2 CUP EVOO
2 LARGE GROUPINGS OF GRAPES
SALT
THYME
Preheat your oven to 450ºF. Spread the grapes onto a baking sheet. Drizzle them with olive oil, sprinkle a pinch of salt, and lay thyme leaves over the top. Gently toss everything together by hand. Roast in the oven for 7 to 9 minutes until the grapes start to burst; a shorter roasting time keeps some grapes intact for added texture.
In a wide, shallow bowl, beat an egg. Prepare another shallow bowl with Panko breadcrumbs. Dip the Brie wheel in the egg wash, ensuring all sides are coated, then transfer it to the Panko mixture, thoroughly covering the cheese. Place the brie in the freezer for 15 minutes.
Heat a skillet over medium heat and add 1/4 cup of olive oil. Sauté the grape and thyme mixture for about 5 minutes, then transfer it to a bowl and set aside. In the same skillet, add the remaining olive oil and pan-fry the brie for approximately 5 minutes on each side until it turns golden brown.
CRISPY CHARRED LEEKS
4 LARGE LEEKS
2 TABLESPOONS OLIVE OIL
SALT AND PEPPER TO TASTE
DRIZZLE OF HONEY
To prepare crispy charred leeks, start by washing the leeks thoroughly. Slice off the dark green tops and root ends, leaving the white and light green parts. Cut the leeks in half lengthwise and rinse under running water to remove any dirt trapped between the layers. Pat them dry with a kitchen towel. Preheat the oven to 425°F (220°C) or heat the grill to medium-high. On a baking sheet or grill pan, arrange the leeks in a single layer. Drizzle them with olive oil and honey, ensuring they're evenly coated, and sprinkle with salt and pepper. Roast them in the oven or grill for about 10-15 minutes, flipping once halfway through until they become tender and develop a slight char.
BLOOD ORANGES AND BEETS WITH LABNEH
4 MEDIUM RED BEETS
4 MEDIUM GOLDEN BEETS
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS EXTRA FOR DRIZZLING
SALT AND FRESHLY CRACKED PEPPER
1/4 CUP PISTACHIOS
3 BLOOD ORANGES
1 SMALL SHALLOT, FINELY CHOPPED
2 TABLESPOONS RED WINE VINEGAR
1 TBSP HONEY
Preheat your oven to 400 degrees Fahrenheit. Start by preparing the beets: Wash the red and golden beets thoroughly. Place the red beets on a large piece of foil, drizzle them with olive oil, and season with salt and pepper. Add a few sprigs of fresh thyme, then tightly seal the foil around the beets, creating a packet. Repeat this process with the golden beets. Put both foil packets on a baking sheet and roast them until tender, which typically takes 45 minutes to an hour, depending on their size.
Once the beets are roasted, let them cool slightly before removing their skins. You can either peel the skin off with your fingers or use a paper towel to rub it off. In a medium bowl, whisk together the juice from half an orange, finely chopped shallot, red wine vinegar, honey, salt, pepper, and olive oil to make a dressing.
Prepare the blood oranges by removing the pith and peel from the remaining blood oranges. Slice them crosswise into rounds approximately 1/4 inch thick and break apart.
Cut the roasted beets into wedges and toss them separately in bowls with some of the prepared dressing. Keep the red and golden beets in separate bowls to maintain their individual colors.
Before serving, season the LABNEH with salt and pepper and sprinkle with pistachios. Arrange the orange slices and beet wedges over the yogurt. Drizzle some of the remaining dressing over the top for added flavor.
ROASTED ONIONS, PEARS, AND SEARED HALLOUMI
3 MEDIUM SIZED GREEN ANJOU OR BOSC PEARS, CUT IN HALF VERTICALLY, SEEDS REMOVED
1 MEDIUM RED ONION, CUT IN WEDGES
4 SPRIGS FRESH THYME
1/4 TEASPOON FINE SEA SALT
3 TABLESPOONS OLIVE OIL
1 1/2 TABLESPOONS MAPLE SYRUP
6 OUNCES HALLOUMI CHEESE, CUT INTO 1/2 INCH THICK SLICES
Preheat your oven to 340 degrees Fahrenheit. Begin by preparing the pears: cut the green Anjou or Bosc pears in half vertically, remove the seeds, and then cut them into quarters or smaller if the pears are larger. Place the pear quarters in a 9x13 baking pan along with the wedges of red onion. Add the sprigs of fresh thyme and sprinkle the fine sea salt over the pears and onions. Pour the olive oil and maple syrup over the ingredients, then gently toss everything together using your hands to ensure an even coating.
Place the baking pan in the preheated oven and bake for 25 minutes. After this time, turn over the ingredients in the pan to ensure even cooking, then continue baking for an additional 20 minutes until the pears, onions, and thyme become nicely browned and caramelized. Once done, remove the baking pan from the oven and discard the thyme sprigs.
While the pears and onions are roasting, heat a non-stick skillet over medium-high heat. Add the slices of halloumi cheese to the skillet and cook for 1-2 minutes on each side until they turn golden brown and become slightly soft.
Combine the cooked halloumi with the roasted pears and onions by adding the halloumi to the baking pan. Mix everything gently to combine. Transfer the mixture to a serving plate, and optionally toss with toasted pepita seeds before serving.
CLASSIC RED WINE BRAISED SHORT RIBS
2 TABLESPOONS EVOO
5 POUNDS BONE-IN SHORT RIBS, AT LEAST 1 1/2 INCHES THICK, TRIMMED
2 LARGE HEADS GARLIC, HALVED CROSSWISE
2 MEDIUM ONION CHOPPED
3 RIBS CELERY CHOPPED
3 MEDIUM CARROTS CHOPPED
3 TABLESPOONS TOMATO PASTE
2 CUPS DRY RED WINE (ABOUT HALF A BOTTLE)
2 CUPS BEEF STOCK OR BONE BROTH (USE “BETTER THAN BOUILLON” DISSOLVED IN WATER IF AVAILABLE)
4 SPRIGS THYME
4 CLOVES GARLIC (CHOPPED)
SALT + PEPPER
Preheat the oven to 300 degrees. Start by heating 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat. Season 5 pounds of trimmed and thick bone-in short ribs with salt and pepper on all sides. In batches, sear the short ribs on all sides until they are deeply and evenly browned, which should take about 6 to 8 minutes per batch. Transfer the browned short ribs to a plate and repeat with the remaining ribs.
Next, pour off all but 2 tablespoons of remaining fat, leaving behind the good browned bits. Reduce the heat to medium and add 4 chopped cloves of garlic, cooking until golden brown, about 1 to 2 minutes. Add 1 chopped medium onion, chopped 3 ribs of celery, and 2 chopped medium carrots, and season with salt and pepper.
Cook the vegetables until they are softened, about 5 to 10 minutes. The key here is to layer the flavors, so don’t rush the process of combining all of the ingredients.
Stir in 3 tablespoons of tomato paste and cook for a few minutes longer. Return the short ribs and any accumulated juices to the pot, along with 2 cups of dry red wine, 2 cups of beef stock or bone broth, 4 sprigs of thyme. Bring the mixture to a boil, cover it, and transfer it to the oven at 350 degrees. Cook the short ribs until they are tender, which should take about 3+ hours, and fall apart when tested.
Serve the short ribs garlic confit mashed potatoes, and garnished with finely chopped herbs. Include roasted parsnips for an added complexity to the abundance of flavors.
Dovetail : Garlic Confit
MASHED POTATOES
1 HEAD OF GARLIC, CLOVES SEPARATED AND PEELED
1 CUP OLIVE OIL
2 POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO CHUNKS
SALT, TO TASTE
1/2 CUP HEAVY CREAM
4 TABLESPOONS UNSALTED BUTTER
CHOPPED FRESH CHIVES, FOR GARNISH
Begin by making the garlic confit: combine a head of garlic's peeled cloves with olive oil in a small saucepan. Let the mixture gently cook over low heat, infusing the oil with the garlic's essence until the cloves turn soft and golden, taking around 40-50 minutes. Allow the garlic and oil to cool as you prepare the mashed potatoes.
In a large pot, place chunks of Yukon Gold potatoes and cover them with cold water, adding a pinch of salt. Bring the pot to a boil and let the potatoes simmer until tender, usually around 15-20 minutes. Drain the potatoes and place them back in the pot. Give the pot a gentle shake over low heat for a minute to remove any excess moisture.
Add heavy cream and butter. Use a potato masher or stand mixer until the potatoes are a smooth and velvety consistency. Then, incorporate the cooled garlic cloves into the mashed potatoes to create a flavorful blend.
Remember that the garlic confit already contains salt, so season the mashed potatoes accordingly. Begin with a small amount of salt and adjust to your taste preferences. To serve, present the mashed potatoes warm, topped with a generous sprinkle of chopped fresh chives that not only add a burst of color but also elevate the flavor profile of this delectable dish.
MARTINIS
If you are not sure what your martini of choice is, listen to this Bon Appetit Food People podcast.
The classic martini is typically made with gin and vermouth, although it can also be made with vodka. Here are some of the most common types of martinis and their ingredients:
Classic Martini: This is the original martini, made with gin and dry vermouth. It is typically garnished with a lemon twist or green olive.
Vodka Martini: This is a variation on the classic martini that uses vodka instead of gin. It is typically made with dry vermouth and garnished with a lemon twist or green olive.
Dirty Martini: This is a variation on the classic martini that includes olive brine, giving it a salty and savory flavor. It is typically made with gin or vodka, dry vermouth, and olive brine, and garnished with a green olive.
Gibson Martini: This is a variation on the classic martini that is garnished with a pickled onion instead of a green olive or lemon twist. It is typically made with gin or vodka and dry vermouth.
