From Episode 187: Melissa's Menu

Pomegranate Martini

Serves 1

Ingredients:

Ice cubes
1/3 cup/75 ml pomegranate juice
1/4 cup/55 ml vodka
1 tablespoon/15 ml freshly squeezed orange juice
Pomegranate seeds, for garnish

Method:

Fill a cocktail shaker with ice. Add the pomegranate juice, vodka and orange juice. Shake vigorously until the outside of the shaker becomes very cold and frosty.

Strain into a chilled martini glass. Garnish with pomegranate seeds and serve immediately.

Deep-fried Zucchini Flowers Filled with Fontina and Basil and Served with a Blackberry and Balsamic Reduction

Serves 4

Ingredients:

For the blackberry reduction:

6 ounces/170 g fresh blackberries
1/4 cup/50 ml balsamic vinegar
1 tablespoon/15 g superfine sugar

For the zucchini:

Canola oil, for deep-frying
1 1/4 cups/260 ml cold water
4 ice cubes
1 1/2 cups/205 g all purpose flour, plus more for dusting
12 baby zucchini with blossoms
6 ounces/170 g Fontina cheese, cut into 12 small squares
12 fresh basil leaves
Salt and freshly ground black pepper

Method:

For the blackberry reduction:

Combine all the ingredients in a heavy-based, medium-sized saucepan and cook over a medium heat for about 15 minutes, pressing down on the berries with a metal spoon, or until the berries are smashed and the juices thicken slightly. The mixture will bubble vigorously as it cooks, so be sure to use a saucepan that will contain it and prevent it from spilling over.

Remove from the heat and press the mixture through a fine sieve with the metal spoon and into a small saucepan. Discard the seeds. Set the reduction aside and keep warm.

For the zucchini blossoms:

Fill a large frying pan or wok about halfway with the oil and heat the oil over medium heat to 375°F/190°C. Combine the water and ice in a measuring cup.

Place 1 1/2 cups/205 g of flour in a large bowl and gradually pour in the ice water, mixing constantly until moistened and a few lumps remain in the batter. Be careful not to overwork the batter because the less the batter is mixed, the crispier the coating will be.

Cut the blossoms from the zucchini. Cut the zucchini lengthwise in half. Wrap each piece of cheese with a basil leaf. Place 1 wrapped piece of cheese into each zucchini blossom and gently twist the blossoms at the top to enclose the cheese and basil.

Dust the zucchini and stuffed blossoms with some flour. Working in batches, dip the zucchini pieces and blossoms into the batter.  Then deep-fry them in the oil for about 3 minutes, turning and submerging them with a slotted metal spoon so that they cook evenly and become very pale golden and crisp all over.

Using the slotted spoon, transfer the fried zucchini and blossoms to paper towels to drain the excess oil. Season with salt and pepper.

Arrange the fried blossoms and zucchini pieces on a platter. Drizzle with some of the blackberry reduction. Pour any remaining blackberry reduction in a small bowl and serve alongside the zucchini.

Fresh Crab, Heirloom Tomatoes and Avocado Crostini with Garden Fresh Basil

Makes 24 crostini

Ingredients:

1 loaf of ciabatta bread
4 tablespoons/60 ml extra virgin olive oil, divided
Salt and freshly ground black pepper
2 firm but ripe avocados, peeled, pitted, roughly chopped
2 tablespoons/30 ml fresh lime juice
4 heirloom tomatoes (about 1½ pounds/700 g total), roughly chopped
1/4 cup/about 10 g coarsely chopped fresh basil leaves
2 tablespoons/30 ml raspberry vinegar
8 ounces/225 g fresh crab meat
3 tablespoons/about 10 g finely chopped fresh chives
Fresh small basil leaves, for garnish

Method:

To toast the crostini:

Preheat the oven to 400°F/205°C. Thinly slice the ciabatta crosswise into 24 ¼-inch-/.5-cm-thick slices and arrange the slices in a single layer on two large baking sheets. 

Drizzle with 2 tablespoons/30 ml of olive oil and season with salt and pepper. Toast in the oven for 5 minutes or until they are slightly golden. Remove from the oven and cool.

To assemble the crostini:

Toss the avocados and lime juice in a medium bowl and season with salt and pepper. 

Toss the tomatoes, chopped basil, vinegar and remaining 2 tablespoons/30 ml of olive oil together in another medium bowl. Season with salt and pepper. 

Toss the crab meat and chives in a third bowl.

Spoon the tomato and avocado mixtures over the crostini, dividing equally. Top with the crab mixture. Arrange the crostini on a platter. Garnish with basil leaves and serve.

Crostini of Roasted Beef Filet With Horseradish and Arugula Pesto

Makes 24 crostini

Ingredients:

For the pesto:

2½ lightly packed cups/65 g fresh arugula, divided
1/3 cup/50 g pine nuts, toasted
1 tablespoon/about 10 g freshly grated, peeled, fresh horseradish
1/2 cup/50 g freshly grated Parmesan cheese
1/2 cup/120 ml extra virgin olive oil
Salt and freshly ground black pepper

For the crostini:

1 loaf of ciabatta bread
4 tablespoons/60 ml olive oil, divided
Salt and freshly ground black pepper
One 2-pound/900-g beef tenderloin, silver skin removed
4 sprigs fresh rosemary
1 tablespoon/5 g finely chopped fresh basil
1 tablespoon/5 g finely chopped fresh chives
1 tablespoon/5 g finely chopped fresh flat leaf parsley
1 tablespoon/5 g finely chopped fresh tarragon

Method:

To make the pesto:

Place 1 1/2 cups/40 g of arugula, the pine nuts and horseradish in a food processor and blend until the nuts are finely chopped. Add the Parmesan cheese and continue to blend. Slowly blend in the extra virgin olive oil. Season to taste with salt and freshly ground black pepper.

To toast the crostini:

Preheat the oven to 400°F/205°C. Thinly slice the ciabatta crosswise into 24 ¼-inch-/.5-cm-thick slices and arrange the slices in a single layer on two large baking sheets.

Drizzle with 2 tablespoons/30 ml of olive oil and season with salt and pepper. Toast in the oven for 5 minutes or until they are slightly golden. Remove from the oven and cool. Maintain the oven temperature.

To prepare the beef and assemble the crostini:

Cut the filet lengthwise into 4 even pieces. Place a large frying pan over high heat. Sprinkle the beef filets with salt and pepper. Drizzle the beef with the remaining 2 tablespoons/30 ml of olive oil.

Place the beef and rosemary sprigs in the very hot pan and cook until the beef is brown on all sides but still rare in the center, about 6 minutes total. Place the pan in the oven for 2 minutes.

Remove the beef from the oven and let rest in the pan for 5 minutes. Discard the rosemary. Stir the basil, chives, parsley and tarragon on a shallow plate. Roll the beef filets in the fresh herbs to coat.

Using a sharp knife, thinly slice the beef filets crosswise. Arrange the remaining arugula leaves atop the crostini. Top with the beef slices. Drizzle the pesto over the beef and serve.

Peach and Champagne Granita

Serves 4 to 6

Ingredients:

1 pound/450 g ripe peaches, pitted, coarsely chopped
1/4 cup/55 g sugar
1/4 cup/55 ml water
2/3 cup/140 ml brut champagne

Method:

Place the peaches, sugar and water in a food processor and puree until smooth. Press the puree through a fine-meshed strainer and into a 13x9-inch/33x23-cm baking dish.  Stir the champagne into the peach puree.

Freeze until the puree is icy around the edges, about 1 hour. Using a large fork, stir the icy parts of the puree into the middle of the dish.  Continue to freeze for about 2 1/2 hours or until the mixture is frozen, stirring the edges into the center every 30 minutes.

Using a large fork, scrape the granita into flaky crystals. Cover and keep frozen. Spoon the granita into chilled martini glasses and serve immediately.