Spring Fling

Food & Drink March 26th, 2013

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spring lunch- fetch

Fetch Table has everything you need to make the perfect spring lunch or supper—from cocktails through dessert!

Pictured above, clockwise, from top left:

Rev up a rolled leg of lamb with St. Helena Olive Oil Co.’s handmade tapenade. The recipe below is so easy and so delicious—and the perfect thing for a festive Easter lunch:

Roast Leg of Lamb Stuffed with Tapenade

Serves 8

1 4-5 pound boned and butterflied leg or lamb

1 jar (7.5 ounces) St. Helena Olive Oil Co. Black Olive Tapenade

2 to 4 tablespoons extra virgin olive oil (try St. Helena’s peppery Napa Valley Riboli)

Coarse salt and freshly ground black pepper (we love St. Helena’s Organic Grey Sea Salt and Organic Whole Peppercorns)

4 to 6 garlic cloves, minced

2 to 3 tablespoons rosemary, minced

1 cup dry white wine

2 cups chicken stock

Preheat oven to 425 degrees.

Open the butterflied lamb on a flat work surface and salt the inside, trimming off any chunks of excess fat. Spread tapenade over the lamb—if you have extra tapenade, not to worry. Enjoy it as a snack with a sliced baguette!

Roll the lamb into a neat log-shaped package with the ends tucked in. Wrap twine around the width at the center of the roast, and tie, repeating every inch or two. You will likely also need to tie the roast lengthwise at least twice. Rub the tied roast lavishly with olive oil and then with the lemon juice and salt and pepper. Rub in the rosemary and garlic according to taste, and pat to make sure it sticks.

Cook lamb for 20 minutes, then reduce heat to 375 and roast for about an hour, or until meat thermometer reads between 130 and 135 degrees in the middle for medium rare. If you want medium, let it cook until 140 degrees. For a smaller roast, check doneness after 30 minutes, then continue checking every 15 minutes.

Remove lamb from roasting pan and let rest for 15 minutes. Meanwhile, skim off as much fat as you can from the pan and set the pan over two burners. Add wine and chicken stock to deglaze the pan, using a wooden spoon to push up as many tasty brown bits as possible. Boil over high heat until the sauce has been reduced to almost half the amount and keep warm. Carve lamb crosswise into 1-inch slices and drizzle sauce over them.

 

There is no better accompaniment to spring lamb than a gorgeous goat cheese soufflé made with Belle Chevre’s excellent Montrachet-style log. From the very first Chez Panisse cookbook, this luscious soufflé has little risk of falling—it’s made in a gratin or casserole dish!

 

Goat Cheese Souffle

Adapted from the Chez Panisse Menu Cookbook

Serves 6

 

6 tablespoons butter

5 tablespoons all-purpose flour

1½ cups half and half

1 cup whipping cream

Salt, nutmeg, cayenne, and black pepper to taste

5 egg yolks

6 ounces strong-flavored goat cheese, preferably Belle Chevre’s Montrachet Style Goat Cheese

1 cup egg whites

Dried thyme

Preheat oven to 450 degrees.

First make the béchamel: In a heavy saucepan, melt the butter, whisk in the flour until smooth and cook gently for 5 to 8 minutes, whisking/stirring often. Mix the half and half with the cream and scald the mixture. Remove roux from heat and whisk into the scalded creams. Transfer the resulting béchamel to a double boiler simmering over low heat, season it lightly with the salt, nutmeg, and black pepper. Cover and cook for about 30 minutes, stirring occasionally. Allow to cool a bit before proceeding with the rest of the soufflé.

Stir the five egg yolks into the béchamel, add 4 ounces of the crumbled goat cheese and season with salt, nutmeg, black pepper, and cayenne. Mix well. Put the remaining crumbled goat cheese on top of the mixture. Beat the egg whites until very stiff and fold three quarters of them into the goat cheese mixture. It should be fairly loose but not runny—if it is runny, add more beaten egg white. Pour the soufflé into a well-buttered 12-inch oval casserole or gratin dish. Lightly sprinkle the dried thyme over the souffle and bake on the top shelf of the oven for 10 to 12 minutes. The top and sides should be well-browned, and the inside warm and creamy.

 

Blackberry Farms’ ingenious preserved tiny tomatoes inject a touch of sunshine onto the plate long before summer tomatoes are ready. Tiny, tasty, and elegant, they add a pop of color to a simple salad of spring greens. If you don’t want to make the goat cheese soufflé, above, crumble the Belle Chevre Montrachet into the salad instead. Finish with a splash of balsamic vinegar from St. Helena Olive Co., and one of their delicious extra virgin oils.

 

Sallie’s Greatest Fig, Sweet Onion, and Rosemary Jam makes a piquant glaze for roasted spring chickens. Try the flavorful free range birds from Marksbury Farms and we guarantee you’ll never go back to the supermarket! Melt the jam in a saucepan, baste the chickens all over, stick them in the oven, and baste again while they bake. The jam would also pair really well with the Belle Chevre Montrachet, served with crackers for a swell hors d’oeuvre.

 

Start your guests—and yourself—off with a pretty spring cocktail. The new Jack Rudy Small Batch Grenadine is our absolute favorite new addition to the bar. Shake up a batch of classic white rum daiquiris or vodka gimlets and add a couple of dashes of this excellent pomegranate-based syrup for a touch of tang and a beautiful blush.

 

Why bake dessert, when you can order a homemade Chess Pie from   Colt’s? It’s the real deal, just like your Southern grandmother used to make, and it needs no accompaniment—unless you want to pretty up the plate with some homemade whipped cream and a handful of seasonal berries.

Julia Reed

About Julia Reed

Julia Reed is a columnist at Garden & Gun magazine and a contributing editor at Elle Décor. She also contributes to The Wall Street Journal, Architectural Digest, and The New York Times, and makes frequent appearances on MSNBC. She is the author of five books, including But Mama Always Put Vodka in the Sangria, Adventures in Eating, Drinking and Making Merry and One Man’s Folly, The Exceptional Houses of Furlow Gatewood.

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