Private Party June 18, 2023
Roasted Blackberry Tenderloin
Cheesy Horseradish Potatoes
Balsamic Roasted Vegetables
Toffee Brownie Trifle
Cheesy Horseradish Mashed Potatoes
Yield: 2
2 Russet Potatoes
A handful of salt
1 Bay Leaves
½ cup Half & Half Cream or heavy cream
2 Sprigs of Fresh Thyme or 1 teaspoon dried
4 tablespoons Unsalted Butter
¼ cup Sour Cream
2 tsp Prepared Horseradish
1/2 cup Shredded White Aged Cheddar
¼ cup Swiss or Gruyere
Salt & Pepper, to taste
Place potato pieces and bay leaves into a large pot, and cover with enough water so that the water is 1 inch over the potatoes. Add enough salt to the water so that the water is similar to seawater. Place over medium-high heat and cook until potatoes are fork-tender. Remove bay leaf
Using a potato ricer or a masher, mash the potatoes back into the empty pot. Add butter, infused cream, sour cream, horseradish, and cheese to the pot, and mix well until completely combined. Season with salt and pepper, and serve
Roasted Vegetables with Garlic and Balsamic
yield: 2 servings
10-12 oz assorted vegetables ( broccoli, cauliflower, red onion, zucchini or sweet potato)
4 garlic cloves, quartered
2 tablespoons extra-virgin olive oil
1 tablespoon fine balsamic vinegar
¼ teaspoon fine sea salt
Pinch of ground black pepper or more if preferred
Preheat oven to 400 degrees
In a medium mixing bowl, toss vegetables with garlic, oil, balsamic vinegar salt and pepper until coated. Transfer to a rimmed baking sheet and roast at 400 until vegetable start to brown. Remove from oven and serve immediately.
Beef with blackberry sauce
Yield 2:
Beef tenderloin
Salt and pepper
oil
Blackberry Sauce
1/2 cup red wine
1/4 cup roasted blackberries
2 tablespoons blackberry jam
¼ cup beef stock
2 tablespoons butter
Season Beef with salt and pepper. In a pan over medium high heat, add oil and beef. Cook until desired internal temp is reached.
Remove from pan and add red wine, roasted black berries, jam, beef stock and reduce down by half. Add butter and swirl to melt. Once melted turn heat off and serve on beef.
Toffee Brownie Trifle
Yield: 8
1 (18 ounce) package brownie mix (9×13 pan size)
2 1⁄2 cups cold milk
1 (3 1/2 ounce) package cheesecake flavor instant pudding or (3 1/2 ounce) package instant vanilla pudding
1 (3 1/2 ounce) package instant white chocolate pudding
8 ounces Cool Whip
2 -3 Heath candy bars, chopped (can also use packaged toffee bits)
Prepare and bake brownies as directed on package.
Cool completely, and then cut into 1-inch cubes.
Beat milk and pudding mixes on low speed 2 minutes.
Fold Cool Whip into pudding.
Place 1/2 brownies into dish, cover with 1/2 pudding mixture.
Repeat layers.
Refrigerate until needed.
Sprinkle top with Heath bits just before serving.
Nick’s Supernatural Brownies
1/2 pound/2 sticks/227 grams unsalted butter, cut into 12 pieces
1/2 pound/227 grams dark chocolate (60% is perfect), cut into 1/4-inch pieces
1 cup/200 grams firmly packed dark brown sugar
1 cup/200 grams granulated sugar
1 cup/135 grams unbleached all-purpose flour (spoon flour into dry-measure cup and level off)
1/4 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
2 cups/about 200 grams pecan or walnut pieces, divided (optional)
9×13 pan
- Set a rack in the middle level of the oven and preheat to 350 degrees.
- In a medium saucepan melt the butter over medium heat. Let the butter start to sizzle and get very hot. Off heat add the chocolate. Shake the pan to submerge the chocolate and wait a minute. Whisk smooth.
- Place the brown sugar, granulated sugar, flour, and salt in the bowl of a stand mixer and mix with the paddle on medium speed until the mixture is very fine and powdery, 2 or 3 minutes.
- Add the eggs, one at a time, beating to incorporate between additions, followed by the vanilla.
- Remove the bowl from the mixer and thoroughly fold in the butter and chocolate mixture. Fold in three quarters of the nuts, if using.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle with the remaining nuts, if using.
- Bake the brownies until they are slightly firm and no longer liquid in the center of the pan, about 40 minutes. Cool in the pan on a rack, then wrap in plastic and wait until the next day to cut them—they are still too soft immediately after cooling. To rush the process, chill the cooled and wrapped brownies for a couple of hours before cutting the brownies into 2-inch squares.