A Feast to Impress

Alrighty, I did it. I finally prepared an entire meal for my boyfriend's parents! It was a long time coming, that's for sure. While I had brought them jams and baked goods, I had never actually made them a meal. But I have now finally jumped that hurdle. And, amazingly, I cleared it! Well, I think so. Judging by their cleared plates, I'm pretty sure they enjoyed the meal.

I have never really cooked a meal for a significant other's parents. This was definitely a first for me. Originally, they were supposed to come for dinner, so I planned this huge feast. When plans changed to them coming for lunch, I freaked out a little. I pondered, should I change the menu? Make the same giant meal?? I had already purchased all of the ingredients, so I decided to stick with it and just give them a heads-up to come hungry. As for the menu, that was another minor debacle. He and his parents are not vegetarians. While they like vegetables, I wondered "would they really fill them up?" I figured it was important to stay true to myself and prepare something that I loved and new they would enjoy too. The final menu was:

Deviled Eggs with Pickled Beet Relish

Crackers with Cambozola Cheese and Fig and Thyme Jam

Mixed Greens with Roasted Grapes, Pine Nuts and Pecorino tossed in Roasted Shallot and Dijon Dressing (recipe posted 2/2/10)

Beet Risotto with Kabocha Squash Puree, Creme Fraiche, Micro Greens and Crispy Shallots

Upside-Down Persimmon Cake with Pomegranate Sorbet and Chocolate Pistachio Bark

As you can see, this was a fairly large meal so I'm going to split up the recipes into multiple posts. We will start at the obvious place: the beginning. The starters! Wonderful recipes to begin an autumn meal. Here we go...

Deviled Eggs: Yields 4 Servings (3 eggs each)

6 eggs

1/2 cup mayonnaise

1 T Dijon

salt and pepper

1/4 cup Pickled Beet Relish (recipe listed below), drained well

1. Place eggs in a medium saucepan. Cover with water, top with the lid, and bring to a boil. Turn off heat and let sit for 12 minutes. Run under cold water and peel once cool enough to handle.

2. Slice eggs in half. Place yolks in the bowl of a food processor. Add mayo, Dijon, salt and pepper and pulse to combine. Pipe back into egg whites.

3. Right before serving, top each egg with a small spoonful of the Pickled Beet Relish.

Pickled Beet Relish: Yields 4 Pints

5 medium beets

3 cups shredded red cabbage

1 T jarred horseradish

2 3/4 cups cider vinegar

1 cup sugar

1 T chopped fresh sage

2 1/2 t salt

1. Place beets in a large pot and cover with water. Bring to a boil and continue cooking for 45 minutes, or until tender. Rinse with cold water and rub skin off; small dice.

2. Wash and sterilize 4 pint jars, rings and lids.

3. Combine all ingredients in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 20 minutes. (Yes, your apartment will smell like pickles for a few hours afterwards)

4. When the beet relish is ready, remove hot sterilized jars from water bath (reserving water) and place on a towel. Carefully ladle relish into jars. Wipe rims, top with lids and screw on rings.

5. Place jars back in the water bath, bring to a boil, and process for 15 minutes. Remove from water and let jars cool to room temperature before tightening rings and labeling.

Fig and Thyme Jam: Yields 6-8 Half-Pints

4 lbs figs, cleaned and chopped

1 T dry pectin

4 1/2 cups sugar

1/4 cup lemon juice

1/2 cup water

1 T fresh thyme

1. Place one plate in the freezer to test for gelling. Wash and sterilize 7 half-pint jars, rings and lids.

2. Mix pectin with 1/4 cup of sugar.

3. Combine figs, sugar/pectin mixture, lemon juice and water in a large pot. Bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved. Add remaining sugar and thyme, again stirring until sugar is dissolved. Return to a boil and cook for 4 minutes. Be sure to remove any foam that forms on the surface of the jam.

4. Test for gelling using the frozen plate. Continue cooking until jam is set.

5. When ready, remove hot sterilized jars from water bath (reserving water) and place on a towel. Carefully ladle jam into jars. Wipe rims, top with lids and screw on rings.

6. Place jars back in the water bath, bring to a boil, and process for 10 minutes. Remove from water and let jars cool to room temperature before tightening rings and labeling.

Mixed Greens with Roasted Grapes, Pine Nuts and Pecorino: Yields 4 Servings

1 cup red grapes

6 oz mixed spring greens

3 T pine nuts, toasted

4 oz Pecorino cheese, shaved

1 recipe Roasted Shallot Dijon Dressing (recipe posted 2/2/10)

Heat oven to 400. Place grapes on a foil-lined baking sheet. Roast until blistered, tender and just starting to caramelize. Let grapes cool slightly; toss with remaining ingredients just before serving.

What a way to start a delicious meal. Right? The two preserving recipes make for great gifts and are especially perfect as seasonal hostess gifts around Thanksgiving. (Hint, hint) Hope your loved ones enjoy them as much as we did! The rest of the recipes will be coming soon. Be sure to check back!!