I decided to use this one as the basis of my dish, but I changed the process quite a bit. Then I drain the broth and stick it in the fridge overnight to allow all the fat to come to the surface. Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting. I only needed two cups for the recipe, but I ended up with twelve. Once the liquid started to come out of the berries, I added maple syrup to sweeten them, then cooked until it thickened. Next up was the salad. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Top the mushroom mound with a piece of beef, seared side up. I really enjoy the process of designing a cohesive meal from appetizer through dessert. We've started a monthly dinner club with a few other couples. I don't do blog comments anymore. Our goal is to be a little "extra". Beef and potatoes need a vegetable, of course, and nothing screams fall veggie to me like Brussels sprouts. I set that aside until later, as I wanted it fresh from the oven when my guests arrived. Phở broth not flavorful enough. My husband and I still serve it for very special occasions. I love it! Everyone loved it. Some chives, blue cheese or feta or not, can serve cold or at room temperature. Remove from the oven to a serving platter and let cool at least 10 minutes before serving. Thanks for all of the suggestions so far. Once cool, I laid bacon out in a lattice formation, topped it with the compote, added the brie, and wrapped it. The secret to perfect roasted Brussel sprouts in not crowding the cookie sheet, so I used two sheets to be sure they had more than enough room to get nice and crispy. So my prep started about two weeks beforehand, making my own beef stock for the Beef Bourguignon. We (well, my friend Dennis, because he knows his wine) paired the brie with a Cabernet Franc, and it was perfection. It's a lot of work, but it's always worth it, and I genuinely enjoy the entire process. So I'd advise making a batch earlier in the week. Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. The host family each month is responsible for the entree and sides with each of the other couples responsible for the apps, dessert, and cocktails. Remove with a slotted spoon. And it went perfect with the Pinot Grigio Dennis brought. We paired this one with two different hearty red blends. That was it, my menu was complete! For the Brussels sprouts, I tossed them in olive oil, maple syrup, and a dash of cayenne pepper. Brown beef in batches, adding additional oil as necessary. Poach leeks, use a little of poaching liquid to make a dressing with Dijon, olive oil. Leeks vinaigrette. « Skillet Chili with Black Beans an (Shhhh, Don't tell the kids) Mushrooms! It appears Julie Child has the most famous recipe as most of my research all led back to her original recipe. —Lyn Robitaille, East Hartland, Connecticut, Holiday Beef Bourguignon Recipe photo by Taste of Home. lmao. Not my best plating job, but no one cared. Stir in mushrooms. Heat the olive oil in a large skillet over medium-high heat. Remove bay leaves and thyme sprigs from stew. At first, I considered building a salad around apples since, you know, it's fall and apples are everywhere, but that felt tired and boring. Hearty but elegant … We get a quarter or an eighth a couple of times a year and store it in our chest freezer. Dessert was decided. Remove from heat and cool. More on that in a bit. Pat the beef dry with a paper towel and season all sides with salt and pepper. Heat the oil in a large dutch oven or heavy based pot. You might want to pass on the stuffed mushrooms for this meal, as your bouef bourguignon also has mushrooms. Maybe smoked salmon on cocktail pumpernickel with capers or a bit of dill? I need another appeztizer to have with drinks. Bacon-Wrapped Brie would be the perfect appetizer this Beef Bourguignon menu. ALL RIGHTS RESERVED. Boom, salad idea pretty much done, time to plan dessert. I'm going to pat myself on the back for this entire meal. My secret to garlic mashed potatoes is to put a clove of garlic in the pot for every two-to-three potatoes. Once the beef was done, I used the same bacon fat to saute one large sliced onion and two carrots making sure to scrape all the yumminess from the bottom of the skillet. All rights reserved. I followed the recipe to a T. I don't trust myself with desserts when cooking for guests. What could I serve with it? Immediately I imagined a hearty salad with pear, nuts, goat cheese, and some kind of maple based vinegarette. The key is scaling back but... by Jen Wheeler | There are lots of ways to cook your Thanksgiving turkey: smoke it, fry it, spatchcock it. Add beef, a few pieces at a time, and toss to coat; shake off excess. It's ice cream time. Using a slotted spoon, transfer onion mixture to stew; stir in thyme, tomato paste and pepper. It looked yummy! They soften right alongside the potatoes and then get mashed in. And what screams fall more than bourbon? Beef bourguignon, also known as beef burgundy, is a rich French stew featuring tender meat, red wine, garlic, onions, beef broth and mushrooms. Next up was prepping the bacon-wrapped brie I saw on Delish. Then it sat on the counter until the... First of all, I cannot tell you how excited I am when the day finally arrives. The teenager helped with this one. I pulled out some frozen cranberries, blueberries and dried cherries I had in the freezer and made a compote by putting them in a small saucepan with a pinch of salt. Why not make an "adult" ice cream? 7 Ways to Make Brisket Better Than Your Bubbe's, 9 Baking Mix Hacks to Transform Basic Dishes into Fancy-Ass Appetizers, How to Make Thanksgiving for One (or Two), The Best Turkey to Buy for Thanksgiving and How Much You Need. The onions were surprisingly one of my favorite parts of the meal. Using this recipe as inspiration, I made my ice cream with vanilla extract and Brown Sugar Bourbon by Heritage Distilling Co. None of my photos do it justice, but this video of the custard is the perfect way to show its creaminess. Once I get back from the gym (that's where you'll find me every Saturday morning), I get right to work. We ended the night with a selfie, of course! I hope to get better at documenting and taking photos throughout my dinner party planning. A few months ago I saw an article talking about Beef Bourguignon, and I'll be honest, I never really knew what it was. The Brown Sugar Bourbon Ice Cream went great with the brittle, and we paired it with one final wine, a Reisling Ice Wine. Meanwhile, in a large skillet, cook onions and bacon over medium-high heat 10-12 minutes or until bacon is crisp, stirring occasionally. Heat the olive oil in a large Dutch oven. We sat and chatted, enjoying the wine and food. Poach leeks, use a little of poaching liquid to make a dressing with Dijon, olive oil. Then all the bones go in a stockpot with onion, garlic, peppercorns, salt, a splash of white vinegar, and enough water to cover everything. Totally in my element, I love staring down a day of cooking. Bring to a boil. Both of them and the mashed potatoes went into a keep warm oven so I could shower before dinner. To my mason jar, I added olive oil, apple cider vinegar, maple syrup, whole grain mustard, juice of a lemon, salt, pepper, a tiny pinch of thyme and some dried chives. If you have questions, hit me up on Facebook. Bake, covered, 2 hours. The one thing you need to know about these dinner parties is we go above and beyond just cooking for each other. Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? With my prep done, it was time to pull it all together. Copyright @2020 TigerDroppings.com. It's a great way to bring in more seasonal flavors and get more vegetables in (always a goal of mine). Remove stew from oven. I decided to use a custard-base for the Bourbon ice cream because I wanted a rich, deep flavor, and I knew the bourbon flavor could handle the egg yolks. Brown beef in batches, adding additional oil as necessary. At this time, I also made the brittle because I had no idea how it was going to turn out. Serve stew with egg noodles. Transfer to a plate to cool. The mushrooms were done similarly but needed a lot less time. I like pierino's pate idea and also lloreen's gougeres, though they're both a bit heavy and you'd want to make sure you kept the portions small. Leeks vinaigrette. Preheat oven to 325°. That's when I found this recipe for Bacon Pecan Brittle and BAM! It's like building a puzzle that I get to design myself. |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, Easy Baking Recipes You Can Make with Pantry Staples, The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving, 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It from Scratch, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, How to Store & Defrost Frozen Bananas for Baking, This Cranberry Pumpkin Sourdough Bread Is Peak Fall Baking, This Easy Pumpkin Snacking Cake Recipe Is a Great Alternative to Pie, This One-Bowl Apple Cake Is Everything You Want in a Fall Dessert, Why You Should Spatchcock Your Turkey & How to Do It, The Ultimate Guide to Perfect Mashed Potatoes. You may unsubscribe at any time. Bourbon Ice cream sounded terrific to me, but it also felt flat. I simmer for a day or two until I'm ready to deal with it. re: Appetizer idea to compliment beef bourguignon Posted. It came out exactly as I envisioned! When I'm looking at a dish that's going to need most of the day to cook it. I did, however, take notes on the ingredients. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. I need another appeztizer to have with drinks. TRADITIONAL OVEN METHOD: Preheat oven to 350°F (175°C). So I froze it in two cup bags for later use. Some chives, blue cheese or feta or not, can serve cold or at room temperature. Repeat with the remaining beef, mushrooms, and pastry. Bring out the stew's savory flavor with a variety of complementary foods. © 2020 Discovery or its subsidiaries and affiliates. So far, the meal couldn't have been going any better. The Husbands were excited, to say the least.
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