Last night two friends came over for a little dinner party, something that we try to do every other week or so. Last time they had us over they cooked a great braised rabbit, so I had to aim to impress.
I was looking through a new cookbook called “Roast Figs Sugar Snow
“, which has a great assortment of wintry dishes from Scandinavia, Russia, and Eastern Europe. There’s a recipe for a Swedish hash that I’m going to have to cook sometime soon (given that I’m 1/4 Swedish). I finally decided on a variation on their recipe for quail, using Cornish game hens instead of quail (Fairway, the grocery store near me, stocks great Cornish game hens, and two are perfect for a 4-person main course, vs. 8 quail for 4 people). To start, a roast beet, arugula and goat cheese salad. The side was a roast acorn squash with a shiitake cream (the recipe called for porcinis, but Fairway was out), and dessert was a blood orange granita. The granita is basically a frozen daiquiri served as dessert in an orange, so it’s a great meal-ender.
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