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Marcus Samuelsson's Ginger-Poached Pears in Cranberry Broth
Chef Version: Ginger and Champagne-Poached Pears in Lingonberry BrothServes 4
Cranberry Broth (can be made a day ahead)
2 cups cranberries
1 cinnamon stick
2 cloves
½ tsp. ground ginger
½ tsp. ground cardamom
½ to 3⁄4 cup brown sugar
Zest from 1 orange
2 cups water
Combine all ingredients in a large saucepan over low heat. Heat without bringing to a boil until some berries pop. Cool in the refrigerator.
Pears
4 tbsp. sugar
Juice from 1 lemon
2 quarts cold water
1 cinnamon stick
1 ½ tbsp. fresh grated ginger
½ cup white wine
4 small pears, peeled (Bosc work well)
6 sheets phyllo pastry
2 tbsp. melted butter
4 vanilla beans (soaked in cold water to soften)
1. Combine first six ingredients in a large saucepan and bring to a boil over medium-high heat. Add pears and reduce heat to a simmer until pears are soft (about 10 to 15 minutes). Remove from heat, reserve pears and discard poaching liquid. Pat pears dry with a clean kitchen towel. Meanwhile, preheat oven to 400º.
2. Spread out the 6 phyllo sheets in two stacks of 3 on a cutting board and cut each stack in half to make 4 squares. Dab sheets with melted butter and place a pear on each section. Draw phyllo up around fruit and tie 1 inch from top with a softened vanilla bean. (Split the bean lengthwise if too thick to tie.)
3. Place pears on a baking dish and tent loosely under foil. Bake until golden brown, about 10 to 12 minutes.
4. Arrange pears in a large bowl and pour cranberry broth over the pears. If desired, serve with vanilla ice cream.
Recipe created with Aquavit executive chef Johan Svensson
Alexandra Guarnaschelli's Chicken Liver Crostini with Shallots and Fresh Grape Salsa
Chef Version: Foie Gras with Homemade Grape Jam and Sugar-Salt TuileServes 6-8
½ pound fresh chicken livers, trimmed
¼ cup Port
½ tsp. ground allspice
Kosher salt
4 tbsp. unsalted butter
Fresh black pepper
6 medium shallots, minced
1 tsp. fresh thyme leaves, minced
1 tsp. fresh sage leaves, minced
1 tsp. fresh marjoram leaves, minced
1 tsp. capers and 1 tsp. of the caper liquid
2 tsp. Dijon mustard
1 small bunch (about 25-30 pieces) grapes, halved
1 loaf crusty Italian bread, ends trimmed, cut into 1 ½-in. slices on an angle
1 garlic clove, lightly crushed
1 tbsp. vegetable oil
1. The night before, combine the chicken livers and port wine in a bowl and stir to coat. Cover with plastic wrap and refrigerate overnight. The next day, pour off the excess port. Sprinkle with allspice, salt and pepper.
2. In a large skillet, melt 1 tbsp. butter and add a quarter of the minced shallots. Season with salt and pepper and sauté over low heat until translucent, 2-3 minutes. Remove and reserve. Add remaining butter into the same pan. Once hot, add the livers and cook for 5-8 minutes, until pink in the center. Transfer to a bowl and add thyme, sage and marjoram and stir to combine. Place mixture in a food processor and blend until smooth. Stir in the sautéed shallots and check the seasoning. Place in the refrigerator to chill.
3. To make the salsa, while the chicken liver mousse is chilling, combine, combine the remaining shallots, capers, caper juice, mustard, salt and pepper in a small bowl. Stir in the grapes and set aside. Note: the salsa can also be made the night before, if desired.
4. To prepare the crostini, preheat the oven to 375º. Rub the bread slices with the garlic clove and coat them with the oil. Season them with salt and pepper. Arrange the slices in a single layer on a baking sheet. Cook until golden brown and crispy, 15-20 minutes.
5. Arrange the crostini on a serving platter and top with a layer of the chicken liver. Season once more with salt and pepper and top with a spoonful of the grape salsa. Serve immediately.
