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Iron Chef Millman VI

As those of you who followed me from my old blogging perch at The American Scene already know, for the past several years I’ve hosted an intimate eight-course dinner party in celebration of the “festival of lights” showcasing the signature ingredient of the holiday: olive oil. It started as a lark, but has become a […]
Latkes 3-ways

As those of you who followed me from my old blogging perch at The American Scene already know, for the past several years I’ve hosted an intimate eight-course dinner party in celebration of the “festival of lights” showcasing the signature ingredient of the holiday: olive oil.

It started as a lark, but has become a tradition. It’s an opportunity for me to show off (I love to cook, and to entertain), an opportunity to do something “grown-up” in the middle of a kid-oriented holiday (don’t worry, we do kid-centered celebrations during the holiday as well), and an opportunity to mix-and-match guests from different parts of our lives (which is part of the fun of any well-organized dinner party).

Herewith the menu for this year’s dinner:

Prelude: Latkes three ways, topped with:

  • Avocado and grapefruit salsa
  • Sautéed spinach, a poached egg, and roasted red pepper coulis
  • Chicken liver pate and cranberry-fig compote

Soup: Roast turkey carcass broth with rapini and pine nut dumplings, floated with an olive oil and parsley ice cube

Verdure: Deep-fried cardoons with a tomato, caper and anchovy dipping sauce

Fish: Oil-cured salmon over a fennel and radish slaw

Poultry: Asian fried chicken over rice noodles with scallions and napa cabbage

Meat: Broiled rib lamb chops with an orange and oil-cured olive sauce, served over a puree of kabocha squash

Dessert I: Almond, orange and olive oil cake topped with toasted almonds and an orange glaze

Dessert II: Chocolate chantilly drizzled with blood orange olive oil and sea salt

Previous years’ menus:

Recipes, as always, available upon request.

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