I’ve learned that it’s better to master the art of layering flavors and textures than it is to know how many cups and tablespoons you need for a recipe.
Using fresh ingredients to build flavors without turning to pre-packaged sauces is foundational to the way I cook. Fresh herbs, nuts and spices, layered with vegetable creams, cooked grains, and simply prepared proteins, is how I take complex restaurant dishes and simplify it for the home cook.
I love that this blueprint gives me unlimited variations without feeling complex or difficult to execute. But more than that, I love that it gives me a composed and beautifully plated dish for entertaining over the holidays. I love that it means I don’t have to over prepare and cook a million things, with a hundred and one sides.
What I put on the table feels minimal and refined, and comes together in a thought out and effortless way.
My holiday menu goes something like this:
Light, plated fish appetizer:
Salmon Crudo Salad with Pomegranate and Apple
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A nice but different kind of soup:
Jerusalem Artichoke Soup with Apple Chips
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A plated protein with a vegetable and carb:
If I’m hosting a lot of guests, I’ll make two versions of this and serve it plated, family style.
Crispy Duck Breast with Root Vegetable Cream, Farro Risotto and Sliced Apple
Tarragon-Crusted Veal Rack with Butternut Squash Cream and Sauteed Mushrooms
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Salad:
Warm Spicy Roasted Butternut Squash Salad
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Dessert:
A fruit compote with Vanilla Ice cream and Crumble
Nana Tea with Pomegranate Chocolate Bark
I also created some gorgeous and meaningful Rosh Hashanah decor. Hope you love it and wishing you all a Shanah Tova!
-Adena
