Hey all! Mother-in law (who is the best cook I know) and Father-in law (who is kind of a butthead and never eaten my food) are coming over for Christmas Eve dinner! Wanted to run my menu ideas by you kind folks. I'm looking for big flavors, but want to mindful of it being too heavy, which is why my sides are lighter in nature.
- Rack of Lamb w/ a Miso Porcini Crust
- Tomato Confit Compote
- Red Wine Braised Mushrooms
- Creme Brûlée w/ Sorghum Mint Granola Crumble
My plan is to Sous Vide the rack of lamb at 135F, then rub with a dried porcini/miso paste and chill. I'll then roast at 400 until internal reaches 130F to develop a nice crust.
The compote is a simple tomato confit with thyme and olive oil, and then I'll sort of mash them into a jam like texture. The idea here is to spoon over the lamb to introduce some acid to the umami-packed lamb.
For the mushrooms, I am interested in adding an additional texture. I was thinking roasted chestnuts due to seasonality and tradition, but I've never even eaten them and have no idea what their texture/flavor is. Any help there, or any other add-ins?
The dessert is standard creme brûlée , but I was thinking of not torching the top with sugar and instead layering the sorghum crumble over the entire surface, so the texture would still be reminiscent of traditional, but also be different.
Open to thoughts and suggestions!
Submitted December 18, 2016 at 01:35PM by AlabamaAviator http://ift.tt/2hJbPcj
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