We had a pretty great group at this last Supper! There was a spirit of joy in the air as everyone shared stories, celebrated a birthday and partook in incredible food. Scroll down to see the beautiful shots Kate Thompson of Betty Clicker took for us!
Butternut Squash Soup
coconut milk, curry, pig, pickled corn, chives
shrimp, garlic, chili, wine, onion, bread
Duck + Risotto
sous vide duck breast, duck egg, shiitake, onion, garlic, grilled bok choy, soy
Bourbon Bread Pudding
brioche, pecans, butterscotch
This is my favorite times of the year. I could wax poetic on the changing of the leaves, the crisp air that somehow smells cleaner, and the smell of burning wood. However, let's be honest, this my friends is bourbon weather! As a purist I like my bourbon neat. Despite that inclination, I find the following flavors add the perfect complexity to the ideal fireside spirit.
Pecan Infused Bourbon
Set the oven to 300 degrees. In a bowl of cold water, soak 2 cups of pecan halves for 20 minuets. Thoroughly drain the pecans, then spread them on a parchment lined cookie sheet. Season the nuts with salt, pepper, a dash of cayenne pepper and orange zest. Bake the pecans for 20 minuets, string occasionally. Let cool to room temperature, then add to one 750ml bottle of bourbon. Let stand for 1 week, stirring daily. Strain through a cheesecloth to catch all the bits and pieces.