Our Holiday Gift: The Barnes & Conti 18th Annual Virtual Feast

About the Virtual Feast

As longtime readers of our newsletter know, our year-end newsletter comes with a “virtual feast” of recipes from our staff. The feast was inspired by our annual December pot luck lunch, a long-standing Barnes & Conti tradition. The virtual feast is so popular, that we continue making the virtual feast the centerpiece of our holiday newsletter.

As our expression of gratitude to you—our readers, clients, friends, and associates—we hope you will try at least a few of these and will enjoy them.

Savory Arugula Bread
Lauren Powers, SVP Business Development

Lauren says: “Rainy summer days at the beach require a project. And there is nothing I like more than cooking with my daughters and discovering a new recipe.

Emma recalled that she had seen a year earlier this great sounding recipe in a magazine for savory arugula bread that was more like a cake, and the Internet hunt began. There is a French name for these savory cakes, “cake salé” and they are often served as a nightly nibble. We could not find the original recipe but we did find two that seemed interesting and merged them to create our very own, largely adapting it from diplomatickitchen, 2011. There are tons on the Internet with all sorts of savory ingredients that we will continue to try. Search savory cakes for other ideas based on what you have in the fridge.

We took this out of the oven just in time to take it to my sister’s that night as a pre-dinner nibble. It got rave reviews! Serve it with dinner, or as an appetizer. I definitely enjoyed a small piece for breakfast the next day.

It will now be making an appearance at holiday time!

Ingredients:

• 4 packed cups arugula
• bunch of scallions, chopped or shallot
• 3 oz olive oil (or canola)
• freshly ground salt and pepper to taste
• 1 1/3 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• red pepper flakes to taste (optional, Lauren uses 1/4 – 1/2 tsp)
• 3 eggs
• 3 oz sour cream
• 1/2 tsp sugar
• 1/4 cup Romano cheese and a couple of tbsp. for sprinkling
• 1/2 cup sharp cheddar, grated
• 1/4 cup pine nuts and a couple tbsp. for decorating top of cake

Method:

1. Using 2 tbsp of oil, sauté arugula until just wilted. Add scallions toward the end and sauté a minute. Add ground pepper and salt to taste. Place in food processor or blender and grind roughly.
2. In a bowl, mix flour and baking powder, and pinch of salt.
3. In another large bowl, mix eggs, remaining oil, sour cream and sugar. Gradually add flour mixture.
4. Stir in the arugula mixture, pine nuts and cheeses.
5. Sprinkle top with Romano cheese and decorate with pine nuts.
6. Bake for 50 minutes in loaf pan coated with PAM in 350 degree preheated oven.

Yield: 1 loaf

Curried Sweet Potato and Leek Pie
Elaine Turcotte, Operations Manager

Elaine found this recipe for a savory pie with a flaky crust and made it for Thanksgiving. Elaine says it was so good she wished she had made two and frozen one! This would make a wonderful first course, side dish, or vegetarian main dish. The original recipe is by Alon Shaya

Ingredients:

For the pie (filling):

• 1 medium sweet potato (preferably orange colored)
• 2 tbsp unsalted butter
• 1 leek, white and light-green parts only, well washed and thinly sliced
• 1-inch knob fresh ginger, peeled and minced
• 1 1/2 tsp kosher salt, divided
• 6 eggs
• 1 cup Greek yogurt
• 1/3 cup heavy cream
• 1/2 tsp Hawaij Spice Mix (see below, may substitute yellow curry with a 1 or 2 gratings of lime zest)
• 1 recipe flaky pie crust (recipe follows), pre-baked and cooled (start this a day ahead)
• 1/2 cup Pecorino Romano cheese, finely grated

For the pie crust:

• 2 cups (240 grams) all-purpose flour, plus more for working the dough
• 1/2 tsp kosher salt
• 12 tbsp (1 1/2 sticks) unsalted butter, very cold or frozen
• 1/4 cup vodka, ice-cold
• 1/4 cup ice water, plus more as needed

For Hawaij (yields 1/2 cup):

• 2 1/2 tbsp whole cumin seeds
• 2 tsp whole black peppercorns
• Seeds from 24 whole cardamom pods (discard shells)
• 14 whole cloves
• 1/4 cup ground turmeric
• 2 tsp grated dried Persian lime (or the zest of any lime that is not a Key Lime)

Method:

For the crust:

1. Whisk the flour and salt together in a large bowl. Using the largest-sized holes on your box grater, coarsely grate the butter directly on top of the flour; use your spatula to scrape away any pieces that are clinging to the grater. Freeze the whole bowl until the butter is thoroughly chilled.
2. Use a spatula or fork to quickly fold in the butter until all the pieces are coated in flour. Add the vodka and water and continue to stir just until all the flour is moistened (the dough should still be a bit crumbly); if you need to, add more ice water, 1 tablespoon at a time.
3. Lightly flour a work surface and dump out the dough. Gently push it into a mound with the sides and heels of your hands until the flour is completely incorporated but you can still see streaks of butter. Shape it into a roughly 6-inch disc and wrap it in plastic or a zip lock bag.
4. Refrigerate for at least 2 hours, until it’s firm and cold to the touch, or freeze it as long as you’d like and thaw it completely in the fridge when you’re ready for it.
5. Flour your work surface and rolling pin before unwrapping the crust; flour the top of that, too. With firm, broad strokes, roll it from the center outward, flipping it upside down and rotating it every so often to keep your rolls even and the dough round. As you work, make sure your rolling pin stays clean and well floured and use a bench scraper or the side of your hand to push in and reinforce the dough along the edges as it thins and cracks. Sprinkle flour as needed so that the dough never sticks and move it to the refrigerator if you notice the butter starting to soften. You’re aiming for a 14-inch circle about 1/8 inch thick.
6. Fold the dough in half (a bench scraper makes it easy to manipulate), then fold it in half again. Gently lift it into a 9-to-10-inch pie plate (preferably deep-dish), and unfold it, nudging it into the corners and up the sides. Leaving a 1-inch border at the top, trim away any extra, then flute the edges by gently pinching them around your fingertips. Freeze for 30 minutes or cover and refrigerate for at least 2 hours.
7. Heat the oven to 425 degrees and place a baking sheet on the oven’s bottom rack; the sheet’s heat will promote even browning on the bottom of the crust as it bakes. Prick the bottom of the crust all over with a fork, and cover it completely with parchment paper or foil, weighed down with dry beans or pie weights. Place it directly on the preheated sheet and bake for 15 to 20 minutes, until the bottom looks set, still pale but no longer translucent. Remove the foil and bake for another 10 or 15 minutes, until it’s pale golden all over. Cool completely before adding the filling.

You can make the crust up to 1 day in advance and keep it covered at room temperature until you’re ready to fill it.

For the pie:

1. Heat the oven to 400 degrees with a rack in the center of the oven. Peel the sweet potato and chop it into 1/2-inch pieces.
2. Melt the butter in a lidded skillet (preferably nonstick) over medium heat. Add the sweet potato, leek, ginger, and 1 teaspoon salt; give everything a good stir so it’s coated in the fat, then cover the pan and reduce the heat to low. Let the vegetables sweat and soften until the sweet potato is tender but holding its shape and the leek has a soft, melting texture, 15 to 20 minutes. (If your skillet isn’t nonstick, you’ll need to come back and give it a stir every few minutes.) Set aside to cool.
3. Crack the eggs into a large bowl, and beat them together with the yogurt, cream, remaining 1/2 teaspoon salt, and Hawaij. When the vegetables have cooled enough so they won’t scramble the eggs, fold them into the custard, and pour into the pre-baked shell.
4. Bake the pie for 40 to 45 minutes, rotating the plate halfway through; it’s done when the top is golden brown all over, just barely set in the center.
5. Scatter the Pecorino in tufts all over the top of the pie and serve warm or at room temperature.

For the Hawaij :

1. Grind the cumin, black pepper, cardamom seeds, and cloves (in batches if need be), and then combine them with the turmeric and Persian lime zest. Stored in an airtight container, this will keep for 1 month at room temperature or for 6 months in the freezer.

Serves 6 – 8

Spinach Fettuccine with Tomato Cream Sauce
Joel Kleinbaum, Internet and Web Consultant (and bassoonist)

Joel says if you can’t find spinach fettuccine, you can use plain fettuccine, penne, or even egg noodles. You can also add 1/2 lb chopped spinach or Swiss chard leaves to the sauce. You can make the sauce more substantial by adding 1/3 cup or more of ricotta cheese (or fresh goat cheese) and cutting the cream down to 3 – 4 tablespoons.

For those who have to eat gluten-free, Joel says he has yet to find a good fresh gluten-free spinach pasta. He makes the gluten-free version with spinach or chard and fresh goat cheese served with gluten-free penne pasta.

Ingredients:

• 1 tbsp olive oil
• 2 – 3 tsp butter
• 1 medium onion, minced
• 2 small carrots, minced
• 2 cups Italian style canned tomatoes with their juice, chopped
• 1 lb spinach fettuccine
• 1/3 cup (or more) heavy cream
• Salt to taste
• Parmigiano Reggiano or grana cheese for grating

Method:

1. Over medium heat, sauté the onion and carrot in the olive oil and butter until they both begin to caramelize.
2. If you’re not using spinach pasta and want to add spinach or chard to the sauce, add the chopped greens now, a bit at a time, until they just wilt.
3. Add the tomatoes and bring to a boil, and let the sauce simmer while you cook the pasta. Salt to taste
4. Cook the pasta in lots of abundant, boiling, salted water. If you’re using fresh pasta, it will cook in a minute or two. Cook dried pasta until al dente
5. Just before draining pasta, add the cream (and ricotta cheese, if using) to the sauce and heat through to the simmer.
6. Drain the pasta, sauce in a large bowl. Serve in warm pasta bowls with plenty of parmesan for grating.

This recipe serves 4 – 6

Cold Oven Roasted Chicken Thighs (or Whole Chicken)
Kim Barnes, Barnes & Conti CEO

Kim says, that this recipe—made with chicken thighs—might not be all that festive, but it is delicious and easy and might be good for a busy holiday season, not for a special meal. But you might try it with a chicken roasted whole and garnished with fresh rosemary and lemon wedges. Serve it with roasted potatoes and your favorite winter vegetable. Or make a first course of mushroom risotto or spinach fettuccine with tomato cream sauce and serve the chicken afterwards... It might prove festive after all!

Ingredients:

• 8 chicken thighs (or 1 whole chicken)
• Coarse sea salt
• 2 tbsp olive oil
• 1 head garlic, cloves separated and peeled but kept whole
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 4 to 5 fresh sage leaves
• Peel and juice of 1 lemon (the yellow part of the peel only, using a vegetable peeler)
• Coarse sea salt and freshly ground black pepper

Method:

1. Pat the chicken dry with paper towels and rub it all over with coarse sea salt. Loosen the skin with your fingertips and rub the salt into the flesh, and then pull the skin back over it. Let the salted chicken rest for 15 minutes. (If you have time to do this for longer, even overnight in the refrigerator, do!)
2. Coat the bottom of a lidded cast iron pot (or another ovenproof pot) with the olive oil. (Choose a large pot with enough room that the chicken won’t be too packed in—it should have a bit of room to breathe around each piece.) Add the garlic cloves, rosemary, thyme, sage, and lemon peel. Place the chicken on top (skin side up for thighs, breast side up for whole chicken). Squeeze the lemon juice over it, and then season with salt and pepper. Cover the pot with the lid.
3. Place the pot in a cold oven. Turn up the temperature to 450 degrees F (225 degrees C) and cook the chicken for 30 minutes for thighs or 45 minutes for whole chicken, then remove the lid and cook until the skin is golden and crisped, about 15 minutes. To make sure the chicken is cooked, the flesh shouldn’t be pink on the inside or should measure 165 degrees F (75 degrees C) with an instant-read thermometer. If the juices in the bottom evaporate too quickly and look like they’re beginning to burn, you can pour a little water in the bottom of the pan.
4. Remove the pot from the oven and let the chicken cool to warm or room temperature to serve. Serve the chicken with spoonfuls of the pan juices and garlic.

Serves 4, whole chicken servers 4 – 6.

Pecan Pie Bars
Elaine Turcotee, Operations Manager

Elaine contributed this recipe for those who want a less sweet and syrupy version of pecan pie. Elaine says that this recipe takes about 50 minutes from start to finish and makes 16 bars.

Ingredients:

For the crust:

• 1 cup unsalted butter, softened
• 2/3 cup packed brown sugar
• 2 2/3 cups all-purpose flour
• 1 tsp salt

For the pecan topping:

• 1/2 cup unsalted butter
• 1 cup packed light or dark brown sugar
• 1/3 cup honey
• 2 tbsp heavy cream
• 1 tsp vanilla
• 2 cups chopped pecans (toasted)

Method:

1. Preheating oven to 350 degrees. Line a 9 x 13 inch pan with aluminum foil or parchment paper leaving a 2 inch overhang.
2. Make the crust by creaming together the butter and brown sugar until fluffy in a mixer. Add in the flour and salt and mix until crumbly.
3. Press the crust into your 9x13 inch pan. Bake for 20 minutes or until golden brown.
4. While the crust is baking, first toast the chopped pecans (stir in a dry pan over medium heat) to bring out their flavor. Don’t let them burn. Set aside to cool.
5. Prepare the filling by combining the butter, brown sugar, honey, heavy cream, and vanilla in a medium-sized saucepan. Stir over medium heat for about a minute and stir in the chopped pecans.
6. Remove the hot crust from the oven and pour the pecan filling on top spreading it over the surface.
7. Return to the oven and bake for an additional 20 minutes.
8. Let the bars cool completely before cutting. Lift the bars out with the foil and peel the foil off the bars.
9. Slice and serve. Store in an airtight container.

Flourless Orange Almond Cake

Kim Barnes, Barnes & Conti CEO

This festive dessert, adapted from Genius Kitchen, is not only festive, but it can be made gluten-free as well.

Ingredients:

• 2 oranges, washed well to remove any sprays and waxes
• 1 1⁄2 cups ground almonds
• 1 cup superfine sugar or 1 cup caster sugar
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp Cointreau liqueur
• 6 eggs, lightly beaten
• Confectioners’ sugar, to dust (gluten-free if needed)

Method:

1. Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water.
2. Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft.
3. Preheat oven to 350 degrees F.
4. Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base.
5. Cut each of the oranges into quarters. Set aside to cool.
6. Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.
7. Add the ground almonds, sugar, baking powder, vanilla, and Cointreau. Process (pulse) until all of the ingredients are combined.
8. Add the eggs and process again until just combined. Be careful not to overprocess.
9. Pour the orange mixture into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan.
10. Allow to cool completely in the pan. Dust with confectioners’ sugar to serve. Note: for an even more festive presentation, you can decorate the cake with sliced almonds and then dust with confectioners’ sugar.

Eggplant with Pomegranate and Buttermilk Sauce
Eric Beckman, Barnes & Conti President

Eric Beckman contributed this recipe, adapted from a recipe by the noted chef and author, Yotam Ottolenghi, who uses traditional Middle Eastern ingredients (e.g. yoghurt, pomegranate, za’atar) in unusual ways. Eric says that this is, “a wonderfully attractive and delicious appetizer or starter to a holiday meal. When served with a good crusted French bread, it sets the stage for all that follows.”

This recipe servers four as a starter (one eggplant half per person).

Ingredients:

• 2 medium large and long eggplants
• 1/3 cup olive oil
• 1 1/2 tsp thyme leaves, plus a few sprigs for garnish
• 1 cup pomegranate seeds (cleaned of any skin or membrane)
• 1 tsp za’atar
• Sea salt or kosher salt and black pepper

Buttermilk Sauce:

• 1/2 cup buttermilk
• 1/2 cup whole milk yoghurt or greek plain yoghurt
• 1 1/2 tbsp olive oil, plus some for drizzle finish
• 1 medium clove of garlic, crushed
• pinch of salt

Za’atar

• 3 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp powdered sumac
• 1 tsp roasted sesame seeds
• 1/4 tsp salt

Method:

1. Preheat oven to 400 degrees F. Halve eggplants lengthwise (including stems for appearance). Make several lengthwise incisions into the flesh of each piece without cutting through the skin, and then make a few more at angles to make diamond pattern. The incisions help the eggplants cook faster.
2. Place eggplant halves with cut sides up onto baking sheet (or pan) lined with parchment. Brush olive oil onto the flesh until all of the olive oil has been absorbed. Sprinkle with lemon thyme leaves and lightly salt and pepper.
3. Roast the eggplant for 35–40 minutes until soft and nicely browned. Remove from oven and allow to cool completely. While eggplants are baking, prepare pomegranate seeds by removing from whole pomegranate or drain prepared seeds purchased separately.
4. For buttermilk sauce, whisk together all ingredients, and taste for seasoning balance. Keep cold until serving.
5. Za’atar can be prepared ahead or while eggplants are baking. Place ingredients in spice grinder or Cuisinart and pulse until coarse powder. Place leftover za’atar in airtight container, as it can be stored for a month or more of use.
6. Serve the eggplant by spooning equal portions of sauce over halves (no need to sauce the stems). Sprinkle pomegranate seeds on top, and finish with dusting of za’atar, lemon thyme sprigs, and drizzle of olive oil.