An Elegant Cocktail Party
The entertaining pros at L.A.'s Silver Birches reveal their secrets
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Cherry Peppers Stuffed with Parmesan Cheese and Prosciutto
Serves About 6
16 oz. sweet cherry peppers
6 oz. Parmigiano-Reggiano
6oz. thinly sliced prosciutto
1. Cut top off each cherry pepper and carefully remove seeds without breaking the skin.
2. Cut the parmesan cheese into pieces small enough to fit inside the cut opening, evenly stuff each pepper with the cut cheese.
3. On a cutting board, lay out slices of prosciutto and cut into lengthwise strips. Each strip should be wide enough to completely wrap around each cherry pepper.
4. Place one cherry pepper on its side at the end of one strip of prosciutto. Roll the cherry pepper to the opposite end of the strip, completely encircling the cherry pepper with prosciutto.
5. Arrange each prosciutto-wrapped sweet cherry pepper on a plate. Serve.
Roasted Chestnut Soup with Crispy Sage and Honey Cream
Serves 6
¼ cup unsalted butter
½ medium onion, diced small
1 carrot, peeled and diced into medium-sized pieces
1 celery stalk, diced into medium-sized pieces
2 cups chestnut from a jar
1 sprig fresh thyme
1 cup port wine
3 cups home-made or store bought organic chicken stock
Salt and freshly ground pepper to taste
½ cup heavy cream
1 cup sour cream
2 tbsp. honey
2 cups peanut oil
12 fresh sage leaves
1. In a medium saucepan, melt butter. Add onions, carrot, and celery and cook until soft. Add chestnuts and continue to cook until fragrant. Add thyme and port wine. Reduce liquid by half.
2. Add chicken stock, season lightly with salt and pepper, and simmer until chestnuts are tender, approximately 30 minutes.
3. With a blender or food processor, combine soup with heavy cream and liquefy. Adjust seasoning to taste and pass soup through a fine sieve.
4. In a stainless steel mixing bowl, thoroughly combine sour cream, honey and a pinch of salt.
5. In a medium saucepan, heat peanut oil over medium flame to 370° F. and quickly fry each sage leaf for a few seconds, until lightly crisped. Remove each leaf from the oil and place onto a paper towel, gently blot to remove excess oil. Lightly sprinkle the fried sage leaves with a pinch of salt.
6. Divide soup evenly among six bowls. Top with sour cream and honey mixture. Place two sage leaves on each serving.
Huckleberry Bread and Butter Pudding >
