Elegant Entertaining
Elegant Entertaining
Perfect for Dinner Parties & Celebrations
Herb Crusted Tri-Tip and Chicken with Horseradish Cream Sauce (serves 6-8)
1, 2 ½-3 lb boneless tri-tip roast (or prime rib or sirloin tip roast or chicken thighs)
2 tbsp Dijon mustard
4 garlic cloves, minced
2 tbsp Enfuso olive oil
1 tsp dried oregano
1 tsp dried rosemary
salt and pepper
Horseradish cream sauce:
¼ cup mayonnaise
2-3 tbsp prepared horseradish, or more to taste, or freshly grated horseradish
½ tbsp Dijon mustard
½ tbsp chopped parsley
½ cup sour cream
½ tsp lemon zest
dash of Tabasco
dash of Worcestershire Sauce
salt and pepper to taste
Horseradish Cream Sauce:
Mix all ingredients together, taste, and adjust seasoning.
Herb Crusted Tri-Tip:
Combine Dijon mustard, minced garlic, olive oil, oregano, and rosemary in a bowl until blended. Season meat well with salt and pepper and spread mustard herb mixture all over the roast until well coated.
Sous vide method:
Fill a container with water according to directions and set sous vide to 120-125°F for rare, 125-130°F for medium rare, and 160F for chicken. Place seasoned meat in a zip lock or vacuum sealer bag. If using a vacuum sealer, seal the bag. If using a zip bag, use the water displacement method to remove the air and clip to the side of the container. Set the timer based on how thick the roast is (1 hour per inch of meat) and hold as necessary.
When ready to sear and finish, heat a large cast-iron pan or grill and add oil if necessary. Remove the bag from the water and place the roast/steaks fat side down into the hot pan. Sear until nicely browned on 2-4 sides, about 30 seconds to 1 minute per side. Slice and serve with sauce.
Conventional method:
Place the oven rack in the center of the oven and preheat to 450°F.
Place roast, fatty side up, in a 2-3 quart oven-safe dish. Roast the meat until the crust just starts to brown, about 15 minutes. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer reads 105-110°F for rare, 115-125°F for medium-rare, and 130-135°F for medium, about 20-45 minutes more. Remove from oven, cover loosely, and let rest for 15 minutes. Carry-over cooking will continue to cook roast. Transfer to a cutting board and slice thinly. Serve with sauce.
Mediterranean Orzo with Bell Peppers and Olives (serves 6-8)
½ lb orzo
1 red, yellow or orange bell pepper, diced or sliced
½ onion, diced or sliced
4 ounces spinach leaves or arugula
½ cup kalamata olives, pitted (or artichoke hearts)
4 oz crumbled feta
3 tbsp Enfuso Red Wine Vinegar
½ cup sundried tomatoes, chopped or 1 cup cherry tomatoes, sliced in half
¼ cup or more Enfuso Tuscan Herb Oil
Salt and pepper to taste
Fill a large pot with water, add 1 tbsp salt and bring to a boil. Cook orzo until al dente according to package, drain well and place in a bowl. If you would like to caramelize the onions and peppers*, heat a large to medium skillet and add onions, bell pepper and a few drizzles of olive oil. Cook to desired tenderness and caramelize if you would like. Toss the orzo with the bell pepper and onions and then add remaining ingredients. Test seasoning and add more salt, pepper, and olive oil. Can be served warm, room temperature or cold.
*Or skip the caramelization and add raw onions and peppers for a cold style pasta salad.
Salad with Seasonal Fruit, Cheese, Nuts, and Balsamic Vinaigrette (serves 6-8)
6-8 oz Baby Spinach or Mixed Greens
2 tbsp or more walnuts, pecans, almonds, pistachios, cashews, or pepitas
2 tbsp Dried cranberries
2 oz crumbled feta cheese (or goat or blue cheese)
½ cup sliced seasonal fruit such as pears, oranges, blackberries, or peaches (optional)
Balsamic Vinaigrette
1 tsp Dijon Mustard
Salt and pepper
5 tbsp Enfuso Honey Ginger, Pomegranate or Peach Balsamic Vinegar
5 tbsp Enfuso Blood Orange, Lavender or Basil Olive Oil
Place ingredients for the vinaigrette in the bottom of your serving bowl. Mix Dijon, salt, pepper, vinegar, and oil together until smooth. When ready to serve, toss greens with vinaigrette and garnish with nuts, fruit, and cheese. Do not toss the salad until the last minute, as the delicate mixed greens will wilt when dressed.
Warm Butter Cake with Whipped Cream (makes 6-7, 4-oz ramekins)
Butter Cake:
1 cup butter (2 sticks), room temp
1 cup sugar
4 oz cream cheese, room temp
1 egg
1 tsp vanilla paste or extract
6 oz flour
½ tsp salt
Optional Topping:
1 cup heavy whipping cream plus 1 tbsp sugar (or Vanilla Ice Cream)
Butter Cake Instructions: In a mixing bowl with hand mixer or a stand mixer, beat butter and sugar until well combined. Add cream cheese, then eggs and vanilla, and mix until combined. Then add dry ingredients on low or by hand until just combined. Using an ice cream scoop, evenly distribute the batter between 6-7 ramekins. Bake in a preheated oven at 350°F for 30-35 minutes. Let cool before removing from pans and serve with whipped cream.
