This Campari Olive Oil Cake is inspired by a recipe from Melissa Clark (one of our food heroes!) which we found online at The New York Times. We use a combination of blood oranges, grapefruit and lime for our citrus hit but feel free to mix and match. Steeping a bay leaf in the milk adds herbal and slightly floral notes to the cake.
Tips for Using Alcohol in Baking
Alcohol can add depth and complexity to baked goods, enhancing both flavor and texture. When using alcohol in baking, it’s important to choose the right type for your recipe. For example, strong spirits like rum or whiskey can add a bold flavor, while lighter alcohols like brandy or orange liqueur can provide a more subtle note. In this case, we use Campari for its touch of citrus and its bitter flavor. Keep in mind that alcohol evaporates during baking, so you may need to add slightly more than the recipe calls for to achieve the desired flavor. Lastly, you want to consider the alcohol content when choosing a recipe, as higher alcohol content can affect the texture and moisture of your baked goods.
Whipped crème fraiche, whipped cream or powdered sugar, to finish
Instructions
Preheat oven to 350 degrees.
Trace a 9-inch springform pan on parchment paper and cut out the circle. Grease the pan and line the bottom with the parchment paper circle.
In a small saucepan, gently warm the milk with the bay leaf. Remove from the heat, allow to cool, then remove the bay leaf.
In a medium bowl, whisk the flour, sugar, salt, baking powder and baking soda. Set aside.
In a large bowl, whisk together the melted butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Gently fold in the dry ingredients a third at a time, then place the batter into the prepared pan.
Bake for 45 minutes to an hour. The top should be golden and a bamboo skewer, when inserted, should come out clean.
Place the cake on a wire rack and allow to cool completely before removing. Gently run a knife along the edges to loosen the sides. Place a large chopping board over the top, invert it to release the cake. Turn the cake over and place on a serving plate.
Serve with whipped crème fraiche, whipped cream or simply decorate with a light dusting of powdered sugar.
Recipe by Julia Platt Leonard, Adapted from Melissa Clark / Photography by Tira Howard
There’s something irresistible about the mix of sweet, salty, and crunchy, and these candied cocktail pecans deliver all three in every bite. Abbey Brown of Feast on Brilliant shares a recipe that’s simple to make yet feels special enough for any occasion. Lightly sweetened with vanilla and sugar, then finished with a sprinkle of flaky Maldon sea salt, these pecans are the kind of snack that disappears fast from the table.
How to Use These Candied Cocktail Pecans
Perfect for holiday parties, cocktail hours, or even as a homemade gift, try this easy candied pecan recipe. It uses just a handful of ingredients and comes together in under 30 minutes. The egg white coating helps the sugar stick, creating a crisp shell around the pecans that bakes to golden perfection. The final touch of sea salt balances the sweetness and makes these nuts stand out from the usual party snacks.
Enjoy them on their own. Pair them with cheese and charcuterie, or package them in jars for a thoughtful edible gift. However you serve them, these sweet and salty pecans are a crowd-pleaser that bring a little extra sparkle to any gathering.
These crunchy pecans are coated in vanilla, sugar, and egg whites, then baked until golden and caramelized. A perfect sweet‑savory snack for holiday gatherings or cocktail hour.
Ingredients
Scale
2 egg whites
2 tsp vanilla
1 tsp kosher salt
4 cups raw pecan halves
1/2 cup granulated sugar
2 tsp Maldon sea salt
Instructions
Preheat oven to 350 degrees.
In a large bowl, combine egg whites, vanilla, and kosher salt; whisk vigorously until frothy. Fold in pecans until completely covered in wet egg mixture. Add sugar to bowl and continue mixing.
Line a sheet tray with parchment paper and spray with pan spray.
Transfer sugared pecans to sheet tray and spread them out to make one even layer. Bake until sugar is bubbly and just golden brown at 350 degrees for 20 to 25 minutes, stirring once halfway through. Sprinkle Maldon sea salt over pecans as soon as they come out of the oven. Let cool. Transfer pecans to an airtight container, breaking up pieces as needed.
Recipe by Abbey Brown, Feast on Brilliant Styling by Ana Kelly Photography by Adam Milliron
Persimmons ripen in the late fall, just after the colors of the landscape have faded. Jewel-toned fuyu persimmons are a mid-to-late season variety, arriving just in time to dress up the holiday season. They lack the tannins of other persimmons and their candied sweetness makes them a bright spot for both your table and your tastebuds.
How to Use Persimmons in the Winter
Persimmons grow on trees and are technically berries, originating in China and first harvested over two thousand years ago. Like avocados, mangos, and most certainly bananas- persimmons have their precise moment of perfect, ripe, deliciousness. Catch it quickly, because it’s fleeting.
Persimmons are also rich in legend and myth. Korean folklore says that dried persimmon can scare away tigers. In Malaysia and Singapore, large persimmons are viewed as a status symbol. Closer to home, folks in the Ozarks say you can tell how severe winter will be by slicing open a persimmon seed and seeing whether it’s shaped like a knife, fork, or spoon (a fork means mild weather; spoon means snow; and a knife means cold that cuts like a – you guessed it – knife).
One of the traditions surrounding persimmons is hoshigaki, a centuries-old Japanese method of preserving the fruit. It requires peeling persimmons before hanging them on strings and gently massaging the fruit every day for four to six weeks, until it forms a powdery white skin and develops a deep, nuanced sweetness.
Making a Winter Salad
If your holiday season is as frenzied as mine is, you don’t have much free time for massaging persimmons.Here’s a better idea. In minutes you can assemble a healthy, eye-candy salad. Start with handfuls of peppery arugula, top with perfectly ripe, thinly sliced persimmons, and finish off with a generous sprinkle of pistachio nuts, and a lemony vinaigrette dressing.
A hit of Campari gives this Christmas-y Pomegranate Prosecco Cocktail a welcome red hue and a hint of bitterness that cuts through the creaminess of the prosecco. Jazz it up with pomegranate seeds and you’ll be ready to toast the holiday season in style. Adjust the quantities based on the size of your champagne flute but think roughly 2 parts prosecco to one part Campari.
Substitutes for Prosecco in our Pomegranate Prosecco Cocktail
If you’re looking for a substitute for prosecco in our Pomegranate Prosecco Cocktail, there are other bubbly options to use and enhance the flavor. Try using champagne and sparkling wine as direct replacements with a slightly acidic taste. Crémant, a French sparkling wine, is a more affordable option with a similar profile. Cava, from Spain, has citrusy notes and a dry finish. There are even Prosecco-style sparkling wines produced by various wineries that can also be used as substitutes. The end product is truly up to what your palate prefers.
With these holiday batched cocktails, seasonal entertaining doesn’t have to be glasses of warm white wine and ho-hum reds. Dazzle your nearest and dearest with prepare-ahead, batch cocktails. Mixologist Andrea Duran shares some of her favorites along with some insider tips to guarantee cocktail success.
Sangria doesn’t have to be saved for a summer day, especially when it is so nicely spiced with the warm flavors of chai tea. You’ll be reminded of mulled wines and wassails. Top this party-friendly, low ABV sangria with a star anise pod and you’ve got the perfect potion for some fireside chats.
A lush blend of fruit – lemon, apricot, tart cherries and peach – make this an adult version of fruit punch. We think it’s time to revive punch: it’s easy to make, even easier to customize with your favorite flavors, and it looks great in a big pitcher or, better yet, a retro glass or silver punch bowl. Let the celebrations begin!
Short days and long nights call for a bit of star gazing with this Starlight Negroni. A healthy glug of ginger liqueur and a candied ginger garnish make it the perfect tipple to keep you warm while drinking in the night sky. Visions of sugarplums are sure to dance in your head… and you’ll enjoy a long winter’s rest after the party dies down.
Pro Tips for Batching Cocktails
By batching cocktails ahead of time, you can more freely enjoy your guests.
For mixing, use a large pitcher, bowl, Mason jar, water bottle, or clean growler that can hold the entire batch.
Use a funnel to decant the big batch to smaller bottles or pitchers for an easy self-serve scenario.
Chill all ingredients the night before.
Prep fresh juices shortly before the party starts and add them to the refrigerated cocktail batch for optimal flavor.
Keep sealable Mason jars on hand to refrigerate leftovers.
If you’re good at math, you can scale an individual recipe up to the number of servings you need. If you’re not, stick to a batched recipe.
Don’t forget that dilution with melting ice is part of most cocktail recipes. Serve your batched bevvies on the rocks or dilute to taste and chill properly if you’re not serving ice.
Recipes by Andrea Duran Styling by Anna Franklin Photography by Dave Bryce
Just when nature is toning down the brilliant colors of fall, here come cranberries and their tart, festive bursts of brightness. First harvested 12,000 years ago by the indigenous Wampanoag people, this fruit is native to North America. Five recipes here take them beyond basic holiday cranberry sauce, including a zesty compote that will happily stand in for the more traditional options. From there, a main dish, a vibrant green salad of shaved Brussels sprouts, and a decadent, celebratory cocktail show the versatility (and deliciousness) of the fabulous American cranberry. But much more awaits for those who love this holiday season treat.
This compote from James Beard Award-winning author Cheryl Alters Jamison makes a luscious side served with turkey, ham, prime rib, or other holiday meat. It’s also good when spooned around a soft creamy cheese and scooped it up with crackers or toast. We’ve been known to whisk a tablespoon or two into a homemade vinaigrette dressing, as well.
The classic pairing of pork and fruit shines here, with a hint of smoky richness from bourbon. Just before serving, a nubbly gremolata of pistachios and parsley adds a contrasting flash of color and texture. Not to mention, the gremolata is a wonderful addition to a sandwich, or an excellent spread for a luscious cocktail hour cheeseboard.
Green salads are particularly welcome in winter for their brightness and freshness. This one’s a beauty, a toss-up of textures, hues, and hearty flavors blended with a tangy-sweet dressing. You get that delightful pop of fresh cranberry, too. In addition to their wonderful flavor, they deliver valuable doses of vitamins C, A, K and E. Have a second helping!
Everyone needs to bring something sweet to the table. This has a few steps, but makes a dreamy, creamy holiday treat. My mother used to whip one up when she wanted a show-stopping Christmas dessert. It should be eaten within about an hour of assembly for the best bite. The final result feels like eating a cranberry cloud … and you will wow your guests with its elegant presentation.
Our Meatballs in Cranberry Gochujang Sauce recipe takes the traditional appetizer in a bold, savory-sweet direction. The secret is the sauce, which blends the tartness of jellied cranberry sauce with the rich, fermented heat of gochujang (Korean chili paste) as well as fresh ginger and vinegars.
This festive Cranberry Margarita proves that the classic cocktail is truly a drink for all seasons. It transforms the traditional lime-forward margarita into a beautiful, tangy, winter-ready sip by blending fresh cranberries and cranberry juice with silver tequila, Cointreau, and fresh lime.
Rosemary is a match made in heaven for cranberry with its winter-forward essence. A fragrant homemade rosemary simple syrup infuses this cocktail with a sophisticated, piney aroma that perfectly complements the tartness of cranberry.
This is the festive showstopper you’ve been waiting for. The tart’s unique texture begins with an oat-based crust that is filled with a rich, silky cranberry curd. The curd is made by cooking fresh cranberries with orange juice, zest, and a cinnamon stick, then blending the cooked fruit and thickening the mixture with eggs and butter.
A decadent Spiced Mascarpone Cranberry Cake marries Italian richness with festive autumn flavors. We’re suckers for this cake’s creamy base which incorporates mascarpone cheese into the batter, ensuring a moist, tender, and subtly tangy crumb. The cake is then baked with a generous layer of tart cranberries, orange zest, and warming spices.
The robust warmth of spiced rum and aromatic apple cider with the tart, tangy zing of cranberry kombucha makes this cocktail a must for your next gathering. The kombucha here, gives this cocktail a light, bubbly finish as well as a fermented health kick.
Cranberry and coconut are a perfect match, and these gluten-free macaroons bring the two together in the best way. Casey Renee of Confections by Casey Renee shares a recipe that’s crisp on the outside, soft in the middle, and finished with a drizzle of white and dark chocolate. They’re festive, simple to make, and a great choice for anyone who needs a gluten-free dessert.
The Magic of This Gluten-Free Cranberry Coconut Macaroons Recipe
The recipe uses shredded coconut, sweetened condensed milk, and fresh cranberries for a bright, chewy cookie with just the right amount of sweetness. Whipped egg whites keep the texture light, while the chocolate drizzle adds a touch of richness. These cranberry coconut macaroons are easy to bake in batches, and they freeze well, so you can make them ahead of time for the holidays.
Perfect for a cookie tray, a gift box, or just a sweet bite with coffee, these macaroons are a treat that feels special without being complicated.
These gluten‑free macaroons combine shredded coconut, sweetened condensed milk, and tart cranberries for a chewy, festive treat. Baked until golden and finished with drizzles of white and dark chocolate, they’re a delightful holiday sweet that’s both simple and elegant.
Ingredients
Scale
14 oz unsweetened shredded coconut (I like to use unsweetened shredded coconut, but if you only have sweetened, then omit the powdered sugar.)
14 oz sweetened condensed milk (1 can)
1 tsp vanilla extract
1 cup finely chopped cranberries (you can pulse in a food processor, but don’t go too fine or they will be watery)
⅓ cup powdered sugar
2 tsp cornstarch
3 egg whites
½ tsp salt
White chocolate and dark chocolate for drizzling
Instructions
Combine the coconut, sweetened condensed milk, and vanilla in a bowl.
Separately combine the cranberries, powdered sugar and cornstarch. Fold both together gently.
Whip the egg whites and salt to medium stiff peaks and fold into the coconut mixture in three increments.
Scoop with a ¼ measuring cup or ice cream scooper, pack tightly and bake at 325 degrees for about 30 minutes, rotating the pan halfway through. Until golden.
Let cool and drizzle with white and dark melted chocolate. (Can be made and frozen ahead of time.)
Recipe by Casey Renee Photo Courtesy of Brittany Spinelli
In the marketplace in Almora, the day before Diwali.
Intrepid and observant photographer and writer Michael Benanav takes TABLE readers to the Kumaon. It’s a region of the Indian state of Uttarakhand. While there, he searched for the places described in Rajula-Malushahi, an epic ancient folk ballad.
Discovering Rajula-Malushahi: Defying Time and Tradition
Maybe it’s the way the late afternoon light spills over the hills, filling the valleys with a gauzy glow. Perhaps it’s the staggering terraced fields that wrap around the terrain like contour lines on a topographical map. Maybe it’s the backdrop of snow-covered Himalayan giants, where gods and goddesses are said to dwell. It is all of these things, and more–the most essential, also the most ineffable.
The Panchachuli Peaks (22,651′) tower over the Johar Valley in Kumaon.
Every once in a while, a place will cast a spell over a traveler, delivered in hushed tones. It’s resonant with meaning and a touch of mystery or magic. Different places call, thankfully, to different people. For me, one of them is the Kumaon region in the Indian state of Uttarakhand. I recently wrote for the New York Times.
For that story, I explored the geography of Kumaon’s most important secular folk tale, Rajula-Malushahi. I described as “a sprawling epic of adventure and true love that unfurls across a broad swath of the landscape.” More as if passed down orally–sung as a ballad–for centuries.
Women in traditional Shauka dress dance and sing to welcome their sisters and daughters who have moved elsewhere back to Jimia to celebrate Dussehra.
I first heard of Rajula Malushahi about 10 years ago, at the home of a well-known Kumaoni social activist. A British officer commissioned her house in Binsar during the Raj era. It’s gorgeous stone walls exuded earthy sophistication, while an exquisitely rugged alpine panorama stretched beyond the windows.
Over lunch, Mukti Datta told me that her mother, Marie, had been a Belgian ethnomusicologist. In the late 1940s or early 1950s, she sailed by steamer into Calcutta. She then traveled by foot and donkey through the Himalayas. She recorded folk ballads and later wrote about them. Her major work focused on Rajula-Malushahi.
Villagers in the Gomati River basin.
Sitting there at the table, I instantly imagined a project that would weave together the story of Marie Datta’s life. This would include the folk tale at the center of it. Mukti told me that her mother’s papers and recordings had all been donated to the Indira Gandhi National Centre for the Arts (IGNCA), in New Delhi. I should be able to access all of her work there.
How a Folk Epic Became a Map Through Kumaon
“The song led me on a journey into village feasts, local religious ceremonies, and moments of sheer Himalayan awe.” After several months of emailing with IGNCA, I finally visited the office in person. I learned that they had located Marie’s recordings but had separated them from her writings. They insisted that tape and text don’t belong together. No one knew where her papers were.
Ukha Devi Quiriyal, wearing traditional Shauka dress, dances during Dussehra celebrations in Jimia.
While I spoke with a department head and a staffer, they told me the papers had likely ended up in the ‘dumping ground’. This is a warehouse-sized room where staff had tossed files haphazardly. Finding a specific item among the random piles would be like winning the lottery. But they said they would look. And … nothing.
Weeks later, I was able to reach the director of the archives by phone. He told me they probably didn’t have Marie’s papers anymore, explaining with a verbal shrug, “They’re old.” I wondered what part of the word “archive” had been lost in translation.
Without Marie’s work, I couldn’t see a path forward for the project I hoped to pursue. But my fascination with Rajula-Malushahi remained, as books, academic articles, and transcriptions of various versions sung by Kumaoni bards were read by me.
Preparing to hook up the plow, in a field along a tributary of the Gomati River.
Aside from its intrigue, passion, and danger, what drew me most to the story was its surprising subversiveness. The hero is a strong and clever young woman named Rajula who blatantly disobeys her father. She breaks an arranged marriage contract, and runs away from home to pursue her true love. The tale emerges from a male-dominated, patriarchal society where any girl who did such things, even today, would find her reputation in tatters.
Why Some Places Call to Us Again and Again
It strikes me as similar to the dynamic between the audience, the female protagonist, and the cultural norms that surround the Arabian Nights. Just as everyone wants Scheherazade to outsmart her husband the king, so listeners want Rajula to triumph over her father. Both stories appeal to a notion of what’s inherently right which transcends typical gender roles and rules.
Ukha Devi Quiriyal, wearing traditional Shauka dress, dances during Dussehra celebrations in Jimia.
Last fall, I set out to write about my travels through the hills, valleys, and villages where Rajula-Malushahi unfolds. I was hoping to get a glimpse of the essence of Kumaon through a tale that shaped the region’s culture. The tale has shaped centuries, but now slips from collective memory. And I wanted to help share Rajula-Malushahi with the many who had never heard of it, for a story dies when it disappears from people’s imaginations. But that was only part of my motivation.
In many ways, I simply wanted a reason to travel more deeply through a region that enchanted me, and to have a purpose while I was doing so. If my home in New Mexico– with which I’m in a committed long-term relationship–had the capacity to feel, I wouldn’t have blamed it for getting jealous.
Kids use a Katuryi-era temple in Dwarahat as a playground.
The song led me on a journey into village feasts, local religious ceremonies, and moments of sheer Himalayan awe. It culminated with an invitation to visit the home of one of the last great singers of Rajula-Malushahi, for a personal performance. The more I saw of Kumaon, the more enthralled with it I became. I felt deeply alive each day, filled with the kind of gratitude that only the best journeys inspire. I’m already thinking up an excuse to go back.
Graham Dodds, the chef and owner behind NOSA Restaurant & Inn, tucked away in the picturesque embrace of the Ojo Caliente River Valley, is a man straddling two worlds.
From Fine Art to Fine Dining at NOSA Restaurant & Inn
His first spins on the axis of the insatiable wanderlust that courses through his veins, a wanderlust that became apparent when he couldn’t give two hoots about his fine art classes back in college. It set him on a culinary path, where he graced the finest kitchens of Dallas, trekked through cooking school in Portland, OR, and embarked on food-fueled escapades across Europe. The outcome is nothing short of a flurry of culinary creativity, Pollock on every meticulously plated dish.
But there’s another side to Graham, one that’s quieter, more contemplative, and deeply connected to the land. Like so many before him, he’s drawn to the magnetic pull of the Ojo Caliente River Valley. This is where dreamers and thinkers have sought refuge, a place that has nurtured restless souls and offered healing through its ancient spring waters for as long as time can remember.
While notables like Georgia O’Keeffe and Thomas Merton might have staked their claims on Abiquiu, Ghost Ranch, and Christ in the Desert Monastery further west, it’s here, in this valley of spiritual resonance, that Graham Dodds has found his own slice of serenity.
On his visit to the Valley during the pandemic, he crossed paths with the new proprietor of what was once the renowned Rancho de San Juan, a place that had closed in 2012. The encounter ignited a spark in Dodds and, from that moment, he couldn’t help but let his imagination run wild with dreams of opening his very own restaurant.
An Ever-Evolving Menu Rooted in Place
“I obsessed about the place for about eight months. It was this perfect place with four guestrooms, a remarkable restaurant with an incredible history and an apartment in the back for me to live in.”
When the property changed hands, Dodds penned an agreement and began work on what would become NOSA, which stands for North of Santa Fe, or from the Galician language meaning nuestra.
Dodd’s NOSA Restaurant and Inn recently marked its first-year milestone, and in that brief span, has carved out quite a reputation. It’s an establishment that demands a well-thought-out pilgrimage, where you had better have your pre- and post-dinner plans locked in advance. This isn’t the place where you casually stroll up after catching a late-night show at the Lensic.
Here, dinner is an event unto itself, a meticulously curated, seasonal, five-course pre-fixe affair. It’s a culinary conversation that manages the weight of high expectations from the very moment you walk through the door until the final bite disappears. “It’s encouraging that people are loving it.” For the ultimate NOSA adventure, consider booking one of their beautifully appointed suites to immerse yourself in the full sensory experience. But let’s be crystal clear here–the window to indulge in their culinary offerings is not wide.
You’re looking at dinner, exclusively on Fridays and Saturdays, with a singular seating at the stroke of 6:30 p.m. If brunch is more your style, Sundays are your canvas, offering two sittings at 11:30 a.m. and 2:30 p.m. Breakfast is a well-orchestrated affair for the privileged guests of the Inn, but you’ll need to reserve your spot at the table for 9 a.m. sharp. So, if you aim to capture the essence of NOSA, get your plans in gear, choose your moment wisely, and prepare to savor every moment.
The Art of Slowing Down and Savoring
“The menu changes constantly. You get some ingredients that change, and the dishes come together in response to those changes. It’s great to have this environment where you have a small audience and people can come continually and have something different. Typically, it’s a different menu every weekend,” says Dodds.
The recent menu is testament to Dodds’ imagination, blending a playful spirit with a profound respect for ingredients. Among his offerings: a succulent Wagyu beef tartare with gribiche, and pickled vegetables served alongside a spelt baguette. The Corn Chowder is a comfort, infused with saffron and a hint of jalapeño, and crowned with a dollop of creme fraiche.
Bison Moussaka makes for a hearty main course which showcases tender bison meat, chestnut mushrooms, and a velvety Parmesan bechamel, all enveloped in a San Marzano tomato sauce. To conclude, a Blackberry Semifreddo beckons, a sweet harmony of blackberries, lavender honey, and local peaches.
It’s often true that some of the most extraordinary dining experiences require a journey off the beaten path. However, it’s equally true that some of the most cherished culinary memories held in heart and mind are right within arm’s reach. In the case of Graham Dodds, he didn’t choose to open his restaurant in the middle of nowhere, but rather in the place where exceptional food should and could be savored – a place where diners can unplug from the distractions of the modern world, and share a meal across the table, immersed in the captivating connection of one another’s undivided attention.
When you think of meatloaf, you probably picture a classic comfort food—hearty, simple, and satisfying. But Chef Chris O’Brien takes this timeless dish to a whole new level with his gourmet meatloaf recipe. By adding rich, flavorful pâté into the mix, he transforms a humble favorite into something elegant, layered, and unforgettable. This isn’t just dinner—it’s comfort food elevated to fine dining.
Chris O’Brien’s Elevated Meatloaf Recipe
This chef-inspired meatloaf combines ground strip loin, 80/20 ground beef, caramelized onions, garlic confit, and fresh sage for a flavor-packed base. The addition of pâté adds depth and richness, while whole grain mustard and ground fennel bring a subtle spice that balances the dish beautifully. Baked in a terrine mold and finished with a Dijon glaze, this meatloaf is as impressive in presentation as it is in taste.
Whether you’re looking to wow guests at a dinner party or simply want to upgrade your weeknight meal, this meatloaf with pâté is the perfect recipe. Slice it thick, grill it to perfection, and serve it with your favorite sides for a dish that’s hearty, refined, and guaranteed to become a new favorite at your table.
This elevated meatloaf blends strip loin, ground beef, fennel, caramelized onions, sage, and garlic confit with the rich addition of pâté for depth of flavor. Baked in a terrine mold, chilled, then sliced and grilled, it delivers a savory, refined twist on a comfort‑food classic.
Ingredients
Scale
2 lbs ground strip loin
2.25 lbs 80/20 ground meat
2 tbsp ground fennel
3 tbsp rendered pork fat
2 tbsp whole grain mustard
8 oz caramelized onions
¼ cup sage chopped
1 cup garlic confit
3 tbsp salt
9 egg
1 tbsp pepper
2 cup ground panko
4 oz pate
Instructions
Mix ingredients well.
Place in a terrine mold lined with plastic wrap.
Top with a layer of dijon mustard on top of the terrine.
Bake in oven in water bath at 450 degrees for 1-1½ hours.
Cool overnight.
Slice and grill with oil, salt and pepper.
Recipe by Chris O’Brien Photo by Brittany Spinelli
