PANNA COTTA WITH POMEGRANATE Adapted from Jamie Oliver Time: 45 minutes, plus 1 hour chilling 3/4 cup milk Finely grated zest of 1 lemon 1 1/2 cups heavy cream 2 vanilla pods, scored lengthwise 1 1/2 teaspoons unflavored gelatin 1/2 cup confectioners' sugar 1/3 cup pomegranate seeds 3 tablespoons grappa 1 teaspoon sugar.
FIG PRESERVE FOR CURED MEATS Time: 25 minutes 1 cup dried figs like Calimyrnas, quartered lengthwise 1 orange 1/2 cup sugar 3 teaspoons dry mustard 1/2 to 1 teaspoon coarsely ground black pepper 1/2 teaspoon kosher salt. 1. Place the figs in a small saucepan.
4 ripe bananas 60g golden granulated sugar 2 eggs 125g plain flour 1 tsp baking powder 1 vanilla pod, cut in half lengthwise 1 tbsp desiccated coconut (optional) Grated zest of 1 lime 1 pinch grated cinnamon 1 pinch grated nutmeg 1 tbsp white rum 1 litre sunflower oil, for frying 1 tbsp icing sugar Peel the bananas, put them in a bowl and mash with a fork.
Ingredients 1 Japanese Eggplant, sliced in half lengthwise 1 tsp.
Slice each half lengthwise, 1/4 inch thick, and add to the bowl.
Figs With Duck Prosciutto and Sorrel 2 teaspoons honey 1 teaspoon Dijon mustard 5 ounces duck prosciutto, cut thinly into 4-inch-long slices (see note) 12 sorrel leaves, stacked, sliced in half lengthwise 12 ripe figs, halved lengthwise. 1.
For the salad: 1/2 cup red onion, halved and thinly sliced crosswise Juice of 1 lime 1 medium jicama, peeled and cut into matchsticks 1 English cucumber, sliced 1/4-inch thick 1/2 seedless watermelon, cut into 1-inch cubes 1 pound strawberries, hulled and halved lengthwise 1/3 cup packed fresh mint leaves, thinly sliced.
MULLED-WINE ICE CREAM Adapted from Vox Time: 1 hour, plus chilling and freezing time 1 bottle (750 milliliters) merlot 1 cup plus 2 tablespoons sugar 3 cinnamon sticks 1 tablespoon allspice berries Zest of 1 orange 1 vanilla bean, split lengthwise 1/2 teaspoon orange oil or 1 tablespoon grated orange zest 1 cup cream 4 egg yolks.
AMANDA HESSER DRIED PLUMS WITH FOIE GRAS AND PISTACHIOS Adapted from Terrance Brennan of Picholine Time: About 1 hour 1/2 cup Armagnac 1 vanilla bean, split lengthwise 1/4 teaspoon freshly grated nutmeg 30 pitted dried plums (prunes) 1 cup foie gras mousse, at room temperature 3/4 cup finely ground pistachios. 1. Combine 3 cups water, Armagnac, vanilla bean and nutmeg in a pan.
For the roasted tomatoes: 6 plum tomatoes, quartered lengthwise 2 tablespoons balsamic vinegar 2 tablespoons olive oil 6 fresh basil leaves, snipped into fine strips.
WINTER FRUIT SALAD Time: 15 minutes plus overnight chilling 1 1/4 cup sugar 3 star anise 1 plump vanilla bean, split in half lengthwise 2 2-inch long pieces lemon zest (peeled with a vegetable peeler), preferably Meyer lemons 3 firm Bosc pears 1 firm tart apple 8 dried Turkish apricots, cut in half 4 dried figs, quartered.
