Archive for December 16th, 2007

The menu consisted of:

• Prosciutto with Lemon Sorbet
• Lemon Risotto
• Prime Ribs with Meyer Lemon Fries
• Lemon Ricotta Cheesecake

I neglected to get photographs of the first two courses! (The risotto was awesome!)

The opening course was a MessyChef recipe: take a piece of parma ham, wrap it in grated parmesan cheese, EVOO, and black cracked pepper. Top with lemon sorbet.

The risotto comes from Nigella Lawson. She calls it the ultimate comfort food, and I agree.

The beef recipe was based on that presented by Tyler Florence on the TV Food Network special, regarding holiday meals. A horseradish/garlic paste is put on top of the roast.

The dessert is courtesy of Emeril Legasse. I spiked mine with lemoncello for even more lemon flavor, and made up a vanilla caramel sauce. The chocolate truffle recipe, is below:

• Combination 50%/50% of two Scharffen-Berger chocolates (62% vs. 70%)
• Meyer Lemon Zest
• Cayenne Pepper
• pinch Fleur-de-Sel
• Boiling Heavy Cream

Rough-chop your chocolate in a glass, heat-proof bowl. Combine the chocolate with just enough cream to “wet” the bowl. It will melt the chocolate. Stir until completely melted.

Add the zest, sea salt, and copious amounts of cayenne pepper (to taste). Cool in the freezer for a few minutes, stirring constantly (3-4 times). When set, it still will be malleable, but not solid. Form into balls, and coat in Dutch-process cocoa (I like Droste brand).

Set in the freezer over night, serve at room temperature.