ROASTED MUSH­ROOMS with pine nut and cherry purées plus herbed but­ter

Ottawa Business Journal - Ottawa at Home - - FOOD LET’S DISH -

Chef Michael Hay of the Court­yard Restau­rant of­fers up this beau­ti­ful plated ap­pe­tizer as ideal for a mid­win­ter din­ner party. The purées and ju­niper herb but­ter can be made ahead. Note that ju­niper berries are avail­able lo­cally at the Herb & Spice on Welling­ton Street. The dish serves 6, with additional gar­nishes left over for other uses. PINE NUT PURÉE 1 cup pine nuts 1 ½ tsp fresh gar­lic, minced 1 tsp but­ter 2 tbsp sliced shal­lots 1 tbsp minced fresh thyme thyme 1 cup pine nuts 1 cup water ½ cup grated Parme­san cheese Sweat the shal­lots and gar­lic in the but­ter un­til they are translu­cent. Add in thyme and pine nuts and toast briefly un­til fra­grant. Deglaze the pan with water and re­duce the heat to medium. Sim­mer for 30-40 min­utes. Purée in a food pro­ces­sor or blender un­til smooth. Add just enough water as nec­es­sary to ad­just the con­sis­tency, mak­ing it close to whipped cream. Store in a zi­plock bag, in the re­frig­er­a­tor. JU­NIPER HERB BUT­TER 1 pound but­ter, at room tem­per­a­ture ½ bunch fresh thyme, finely chopped ½ bunch fresh sage, finely chopped pinch salt 1½ tbsp ground ju­niper berries ( grind in spice grinder or with a mor­tar & pes­tle) 1 ½ tbsp roasted gar­lic but­ter Add all ingredients to food pro­ces­sor and purée un­til thor­oughly com­bined. Roll into logs ap­prox­i­mately 1.5 inch thick. Re­frig­er­ate un­til solid, about 2 hours. Cut into ¼ inch (1 tbsp) slices. This but­ter is de­li­cious in many dif­fer­ent soups and sauces; re­frig­er­ate re­main­der for up to 2 weeks or freeze for longer stor­age. CHERRY PURÉE ½ cup dried cher­ries

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.