dinner with friends and DY
what does one do when David Yurman reaches out to dress you in jewellery from their new collection and cook whatever you want for your friends? you sync up the evening with a black truffle delivery, put on your best apron, and have a NIGHT!
On my menu
To Drink
If I haven’t made it abundantly clear, I’m a sucker for sweet and sour… namely in the form of honey and vinegar. It’s why i love a shrub and predicting they will be ALL the rage this spring. Now i’m not talking about the plant, I’m talking the drink (a syrup made by mixing concentrated fruits, aromatics, sugar, and vinegar). It makes a truly divine mocktail when mixed with club soda or cocktail with sparkling wine. For tonight I copied the mocktail I served at my Pop-up by mixing equal parts mulberry syrup with vinegar (most types worked, I like champagne or prosecco vinegar for this) and then pouring a few tbsp over ice and topping with prosecco. I added a sexy sprig of mint.
To Start
Creamy burrata with olive oil and shaved black truffles
Tasteful cheese board with tart cherries and marcona almonds. TBH I feel like the huge, heaping, overstuffed charcuterie boards are so out. They are usually wasteful anyways. A small, minimalist cheese board is prettier, easier, and more special. Less is more!
For Dinner
Roasted Beets with Labneh and Vinegar Honey. I was inspired by the beautiful beets at the farmers market and had this recipe in mind. I skipped the pistachio pesto and instead of goat cheese, I mixed the labneh I had in the fridge with some finely chopped preserved lemon. I plated the beets over the labneh with baby mustard greens and vinegar honey with some fresh cracked black pepper.
Herby Green Salad with Radishes. Again, the radishes at the farmers market were calling me so I grabbed a few and stocked up on some fresh herbs. I’ve been really in to going crazy with my herbs- no need to chop them up for garnish I’ve been tearing them off my the fistful and adding them to sandwiches, toasts, and salads. Such a fresh, flavor explosion. I made a simple mustard dressing by blending dijon mustard, lemon juice, salt, pepper, nutritional yeast, and olive oil until creamy and smooth.
Truffle Cacio e Pepe. I subbed normal butter for truffle butter and then once the pasta was served I shaved more black truffle over every serving. Magic.
For Dessert
I was running short on time but I could not resist adding some kind of homemade element to dessert. I went with Alison Roman’s tahini caramel to drizzle on old fashioned vanilla ice cream with a sprinkle of halva. perfection.
