COVID REFLECTIONS

By Joan Haffenreffer

With what thoughts or memories do you approach March 2023?

How difficult that period was for so many people, in particular older people who could not socialize, families with young children who couldn’t attend schools and who missed out on opportunities to learn social skills at a critical moment. For me, it was a time of reflection and spend more time with my family.

Where were you in March of 2020. Is there a moment that stands out in your memory?

I was in the office preparing for a large conference and wondered as each day passed what was going to happen and what effect the pandemic would have on our global operations. I remember planning initially that half my team would work one week and the other half the next to keep social distance. I left work for what I thought would be a week or so that turned into close to two years as companies and government worked together to find an approach that would make people feel more confident that there was an action to be taken that would make a difference.

Were you with or separated from family?

I spent the pandemic largely with my husband in the country and I did not see my kids for a long period. We had regular “family” zoom calls that helped. As time went on, my younger son who lives in Seattle came out for long periods of time which helped enormously. My oldest son was living in London where a very different approach was taken, and we were genuinely concerned that the idea of promoting “herd immunity” posed risks to everybody. Rules were loosely enforced.

 How did you adapt to lockdown? Was there any silver lining?

We moved out to East Hampton and used the opportunity to explore, enjoy long walks and garden. We also cooked a lot more, even if it was more difficult to find the ingredients we wanted.

Has the Covid era affected your work or professional aspirations?

I work in a hybrid work environment now (3 days in the office and 2 remote) and feel even more productive. But this isn’t optimal, especially for new joiners and young professionals looking to benefit from the mentoring that comes with direct interaction and meeting a cross section of senior professionals across the company.

Do you have any family experiences to share?

Given how geographically spread out our family is (NYC, Seattle, Zurich), Covid encouraged us to maintain higher levels of family chat. One of our sons gifted us a smart video portal with a wide-angle camera so we could talk “hands free”. We also learned that there was a danger of “over communicating” – so we set up a schedule which worked for our different time zones.

How have we changed as a society – what stands out for you?

We have become more sensitive and supportive around sickness. If someone does not feel well or is sick, they are encouraged to stay home for the benefit of everyone. We’re all now more conscious that transmission is something we CAN control. On the minus side, I am concerned that during COVID our students lost many opportunities to develop social skills, not to omit academic skills that they will need for life. I also think people have not fully appreciated that video social interaction is no substitute for in person contact and so we risk communication failures. People seem less focused on the common good and more focused on their individual needs. COVID hit some areas of our country hard but lack the skills or resources in local governments to make sure help is provided equally means some people haven’t been supported as well as they should have been. I also feel we’re experiencing some breakdown in social responsibility. Fare jumpers on the subway, for example, send a very negative message about our common goods. The government safety net for small businesses was critical but the amount of improper use no coming to light is disheartening, if not totally unexpected.

What are some of the changes you have made that stick to this day?

Flexibility for me and my team to work remotely and hire individuals who are based outside of New York. I am also focused on making sure to “smell the roses” – enjoy the present while planning for the future.

How do you feel about “going back to normal” – do you feel or sense a resistance to it?

 

I think we’re a long way off from that

How you feel about NYC?

NYC is back – the cultural activities are back; people are dining and there’s lots to do!

Continuing waves of crime require that laws are enforced, and people need to learn there are consequences for their actions.

TASTE OF TOMORROW CAREER DAY 2023

By Food Education Fund At Food and Finance High School, NYC

By Georgette Farkas

The whole wheat turkey and cheddar sandwiches and winter grain and butternut squash salads that Great Performances served this Saturday were not delivered to a typical event venue and were not destined for a typical catering client. In fact, the 750 bagged lunches were devoured by New York City high school students taking part in the Food Education Fund’s “Taste of Tomorrow” 2023 Career Day at the Food and Finance High School. Working with Food and Finance Highschool through student internships throughout the year has been the highlight of our ongoing workforce development and outreach programs. Witnessing their curiosity and engagement at their Career Day reflected, once again, just how fortunate we are to have these motivated young people in our culinary community.

Culinary professionals came out in force to share their skills and experience at this event open to all New York City public high school students interested in food careers. Cooking classes and interactive seminars, covering just about every possible food world topic filled every corner of the West 50th Street school.  Students practiced hands on in the kitchen with chefs including Omar Tate, Lena Ciardullo and Vera Kaltinik, as they shaped fresh pasta, prepared donuts, made mozzarella and discovered whole animal butchery and sausage making  and so much more.

NYC Schools Chancellor David Banks welcomed students from across the city before they fanned out to explore food entrepreneurship, brand strategy, marketing and restaurant operations. For example, the maître d’ from Brooklyn’s famed restaurant Francie, gave students a taste of real world customer facing front of house know how. Elsewhere, the likes of Pete Wells of The New York Times and Heath Goldman of TV Food Network provided an introduction to working in food media. Students could even opt for presentations on food photography and food styling. There was particular interest in community gardening, thanks to a team from Grow NYC, as well as a compelling food justice panel led by Rae Gomes.

On the catering front, Great Performances’ own Jenelle Cruickshank led an event planning seminar, giving students the opportunity to build a non profit gala from the ground up. The highschoolers plunged into the exercise head on, demonstrating their appreciatelion for the guest experience, and revealing some promising event planners of tomorrow in the group, as Great Performances founder, Liz Neumark, looked on from her very own schoolroom desk.

Food media leader Dana Cowin provided a career day highlight, with an inspiring panel and insights from a chef, a sustainability expert, a culinary editor, an influencer and an entrepreneurial blondie baker, all sharing their winding career paths to professional success. Unanimously, panelists recognized the Food and Finance High School’s unique value in providing exposure and opportunities they could not have dreamed of when they were starting out. As the day came to an end, Program Director Kat Taveras announced scholarship winners, reflecting the Food Education Fund’s drive to inspire students to continue their studies. Including those apples in the student lunches was clearly a very good idea.

Use this link to support the Food Education Fund or to take part in their internship programs.

ROASTED BUTTERNUT SQUASH PUREE WITH MISO RECIPE

by Georgette Farkas

Serves 6-8

The long, slow roasting emphasizes the squash’s natural sweetness, which then gets a touch of umami with the unexpected addition of miso. This silky smooth puree is a wonderful accompaniment to roast chicken or duck or would serve beautifully at the center of a plate of roasted winter vegetables. You could also use it as the base for a plate of gnocchi, or fold it into farrotto or risotto.

INGREDIENTS

PROCEDURE

  • 1 whole butternut squash, halved and seeded*
  • 1 clove garlic, peeled
  • 2 sprigs fresh thyme
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 Tbsp white miso, or to taste
  • Black pepper to taste
  • Preheat oven to 350°.
  • Split squash in half lengthwise and remove seeds**. Rub cut surface with garlic, season with black pepper and sprinkle generously with olive oil. Line baking pan with parchment or foil. Place squash in lined pan cut side down and roast for approximately two hours, until extremely soft.
  • Using a spoon, scoop squash from the skin and place in food processor with butter. Process until extremely smooth. Add miso to puree a little bit at a time until you’ve achieved desired flavor. The miso should not dominate, but rather add a depth of flavor.

*An average butternut squash weighs about 2 ½ to 3 lbs. and amounts to approximately 3 cups of cooked puree.

** I often reserve the seeds, remove any large pieces of pulp, toss the seeds with salt and chili flakes and some olive oil and roast until golden brown. While the hulls can be a bit tough, the roasted seeds make for a tasty snack that I devour while preparing dinner.

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CRANBERRY BRAISED RED CABBAGE RECIPE

by Georgette Farkas

Serves 8

This tender braised red cabbage is the perfect accompaniment to duck or pork or just about any kind of sausages. I have even spread it on a ham sandwich on toasted rye bread.  Be sure to use unsweetened cranberry juice, not cranberry “cocktail” or the result will be far too sweet. This is a  great make-ahead winter side dish and can be stored refrigerated for several days.

INGREDIENTS

PROCEDURE

  • 4 cardamom pods, finely ground
  • 1 tsp coriander seeds, finely ground
  • ½ cup honey
  • 4 cups unsweetened cranberry juice
  • 4 oz bacon sliced and cut in 1“ pieces
  • 2 medium white onions, peeled, thinly sliced
  • 1 head red cabbage, quartered, cored, thinly sliced
  • 1 granny smith apples, peeled, cored and diced
  • Preheat oven to 300°.
  • In a small saucepan, over low heat, bring honey to a boil. Add ground cardamom and coriander and cranberry juice. Simmer until reduced by about half.
  • In a large cast iron pot or Dutch oven over medium heat, cook bacon until translucent, about five minutes. Add onions and cook stirring occasionally another five minutes. Add cabbage and apple and cook stirring until softened, an additional 15 minutes. Add reduced cranberry juice and spice mixture and toss to coat. Cover and transfer to oven
  • Braise approximately two hours until cabbage is tender.

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BITTERSWEET CHOCOLATE POTS DE CRÈME

by Georgette Farkas

Serves 6

This is really just a very grown-up version of a rich and very dark chocolate pudding. Make it your own with more or less bourbon and espresso, or leave these out entirely if you prefer. If you like your chocolate a little less bitter, reduce the quantity of unsweetened chocolate from five to four ounces. Bake in just about any small oven proof porcelain or glass cup, from espresso or tea cups or coffee mugs to classic souffle ramekins. While you may need only two portions for Valentine’s Day dinner, you won’t regret making the whole recipe to carry you through Valentine’s week.

INGREDIENTS

PROCEDURE

  • 2 cups heavy cream
  • 4 oz unsweetened chocolate, finely chopped
  • 4 egg yolks
  • ½ cup plus 1 Tbs sugar
  • ¼ cup espresso (or ½ tsp granulated instant espresso)
  • 1 Tbs bourbon
  • Pinch salt
  • 1 cup whipped cream as garnish
  • Preheat oven to 300 degrees.
  • In a saucepan over low heat, bring cream to a boil. Remove from heat and whisk in chocolate until smooth.
  • In a large bowl, whisk together the yolks, sugar, espresso, bourbon and salt. Whisking constantly, slowly pour warm chocolate mixture into yolks.
  • Divide mixture among espresso cups or small ramekins, filling each about two thirds of the way, so as to leave room for whipped cream garnish later. Place in a roasting pan on center rack of oven. Add hot water to pan so that it reaches halfway up sides of cups. Cover with foil and use a fork to prick holes in foil.
  • Bake 30 to 35 minutes or until edges are lightly set but center is still runny. Baking time will vary according to cup size. Mixture will continue to set as it cools. Remove cups from roasting pan and let cool approximately 30 minutes, then refrigerate.
  • The dessert is best enjoyed room temperature, not ice cold. Remove from refrigerator about one hour prior to serving. Top with whipped cream or serve whipped cream on the side.

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DON'T HIRE A CATERER: VALENTINE'S DAY

By Georgette Farkas

Georgette Farkas is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes that have that extra special touch that makes the food even more memorable and delicious.

In this series, Georgette shares tips from the caterer’s tool kit to make entertaining at home (almost) effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

She’s also curated recipes for you, highlighting the tips she’s shared. Each month look for dishes and ideas that would be delicious on their own, but that together make up menus that will have you entertaining like a pro.

A Caterer's Tips for Entertaining: Celebrating Valentine's Day

As a longtime restaurateur, I have a special relationship with Valentine’s Day. Expectations are typically high, and more than any other, this holiday made me feel particularly responsible for my restaurant guests’ happiness. I don’t mind admitting that these days I embrace the joy of preparing Valentine’s Day dinner at home for my better half.

I begin the menu with a winter salad, all prepared in advance. This light, fresh and bright dish is an ideal lead in to the substantial main course.  Chocolate is a must for your Valentine’s Day dessert, and my pot de crème is as rich, dark and decadent as it is easy to prepare. And yes, it can be made a day ahead.

Cooking for someone I love means preparing a dish I love, and duck confit is at the top of my list of winter favorites. You might think it ambitious, but it’s one of those recipe that is far easier than its reputation suggests. I offset the duck’s richness with the acidity of cranberry braised red cabbage. While mashed potatoes would be a classic pairing, here I suggest a butternut squash puree. My trick is adding miso, lending umami to the butternut’s natural sweetness.

The duck and sides dishes meet my cardinal rule of choosing only make ahead recipes for home entertaining, even when only for two people. Both side dish recipes serve more than two, as I believe this is the most efficient way to cook, making the preparation time and effort worthwhile. The balance can be frozen for future use or enjoyed over the next several days.

Valentine’s Day Menu

Crisp Winter Salad, Spicy Lime Vinaigrette

***

Duck Confit

Cranberry Braised Red Cabbage

Butternut Squash – Miso Purée

***

Chocolate Pot de Crème

Three Ways to Think Like a Caterer

  1. Consider Contrast. Explore ways to incorporate contrasts in flavor, texture, color and even shape. This makes for menus that delight the eye as much as the palate. That said, avoid adding ingredients solely for aesthetic purposes. Everything on the plate should contribute to a dish’s flavor or texture.
  2. Shop Strategically. Don’t hesitate to incorporate “purchased” items to finish a dish, cutting back on your time in the kitchen, not to mention the number of ingredients and storage space. We want to make your home entertaining a pleasure.
  3. Create Kits. Caterers prepare each dish as a “kit” of components that can be prepared ahead and even assembled or plated in advance. This approach can facilitate your home entertaining, leaving as few steps as possible to complete just before serving.

Valentine's Day Recipes

Crisp Winter Salad, Spicy Lime Vinaigrette Recipe

This is intended as a salad with no lettuce. Instead, assemble a variety of crisp vegetables with contrasting flavors, textures and colors. At this time of year, I use cucumber, fennel and carrot, both cut in thin ribbons, celery and radish very thinly sliced, especially if you can find the colorful purple or “watermelon” varieties. Definitely include the celery leaves. For added crunch, garnish the salad with toasted sunflower or sesame seeds or some coarsely chopped roasted peanuts.

The dressing recipe is inspired by chef Shi Lin Wong, who recently completed her James Beard Fellowship. We worked with Shi Lin here at Great Performances on her Beard Box, a meal kit shipped nationwide. Shi Lin’s menu reflects her Malaysian heritage. I fell in love with her Spicy Lime dressing and have made it my winter salad go-to. Adapt the proportions to your own taste and also the potency and saltiness of the fish sauce you use. I always make more dressing than I need for any one meal and then store it in a jar for future use.

Spicy Lime Vinaigrette Recipe

Ingredients

  • ¼ cup fish sauce
  • ½ cup freshly squeezed lime juice
  • 1 tbs brown sugar
  • 1/2 tsp birds eye chili or fresno chili, seeded and coarsely chopped
  • ¼ cup sesame oil

Procedure

Combine all ingredients except the sesame oil and stir until the sugar is completely dissolved. Whisk in the sesame oil. Strain out the chili pepper.

Applying Our Tips

Consider Contrast.

Contrast in flavors, textures, shapes and colors are the trick to creating a salad that’s particularly enticing. A variety of crisp vegetables brings texture and color this dish. The dressing is a balanced combination of savory, tangy, sweet, and spicy and enhances the vegetables beautifully.

Shop Strategically.

Purchase sunflower seed or peanuts pre-roasted.

Make Ahead.

Clean, slice and dice vegetables early in the day. Refrigerate covered with a damp cloth. Fennel, radish and carrots can be cut a day ahead and stored refrigerated in water. Make sure to drain well and towel dry before tossing in the salad.

Pro Tip.

Always make more dressing than you need for a single salad. Store it in a jar so you’ll have it to turn to all week long.

Duck Confit

Get the recipe for cranberry braised red cabbage here

Get the recipe for pureed butternut squash with miso here

This dish is a favorite for a variety of reasons. It ticks the box for a fancy meal that you can enjoy at home, but one that’s not especially complicated. Everything can be made ahead of time and warmed up, giving you plenty of time to relax before enjoying the feast.

Should you decide to take on duck confit, here are the basic steps, rather than a formal recipe.

Ingredients

  • Duck legs (with thigh)
  • Dry salt brine (kosher salt, crushed juniper, coarsely ground pepper)
  • Garlic
  • Bay leaves
  • Fresh ginger
  • Crushed juniper berries
  • Black peppercorns
  • Duck fat

Procedure

Prick skin side of duck legs with a knife point. Prepare a dry salt brine with kosher salt, crushed juniper and coarsely ground pepper. Cover skin side of duck with a thin coat of salt mixture, refrigerate overnight and then brush off salt mixture the following day. Place duck legs skin side down in a single layer in a heavy roasting pan or dutch oven, along with several cloves of peeled garlic, a few bay leaves, a few chunks of fresh ginger, crushed juniper berries and black pepper corns. Cook at 250° approximately one hour, until duck has rendered enough of its own fat to cover the meat. Increase oven temperature to 300. Turn legs over and continue to cook skin side up until the meat is extremely tender and leg and thigh bone are easily pulled apart. Total cooking time, four to five hours. You really can’t overdo it. Let legs cool to room temperature in their rendered fat and then refrigerate. Reserve excess rendered duck fat separately in jars and refrigerate for future use to cook potatoes and more. Remove cooked duck legs from refrigerator an hour before reheating. Reheat gently at 300° for approximately 20 to 25 minutes. Just before serving, place under broiler for just a few minutes to crisp the skin.

Applying Our Tips

Shop Strategically. Despite the simplicity, given the time it takes to prepare duck confit (including salting overnight and very slow roasting for four hours or more), purchasing ready made is a great option.  My preferred online sources are Dartagnan and Hudson Valley Foie Gras.

Make Ahead. Every component of this main course can be made several days ahead and will, in fact, benefit from the advance preparation. They also have the advantage of being cooked in the oven, as opposed to on the stove top, meaning they call for little or no intervention during the cooking time. All should also be heated for serving in the oven, which again, means less stove top maneuvering at dinner time.

Pro Tips

  • If preparing these recipes several days ahead, which I highly recommend, be sure to chill food to room temperature before sealing and refrigerating.
  • Warming these dishes in the oven, instead of on the stove top, will make for controlled, even heating and minimizes the risk of burning.
  • Use of a trick from the caterer’ tool kit by using a pastry bag to plate the butternut puree. It makes for a fun and clean lined geometric effect. If using a pastry bag, you can warm the butternut puree filled bag in the microwave just before heating.
  • Please, please, please serve the main course on warmed dinner plates!

Bittersweet Chocolate Pot de Crème

Get the recipe for the bittersweet chocolate pot de crème here

Make Ahead. Pots de crème can be made several days ahead. Be sure to cool to room temperature and wrap well Wrap well before refrigerating.  

Shop Strategically. Almost every dish benefits from a crunchy garnish as a finishing touch. In this case, store bought chocolate wafers, coarsely crumbled over the whipped cream will do the trick. By all means, succumb to decorating candy or chocolate hearts to add a festive note.

Pro Tips

  • Use the very best quality chocolate you can find, for example, Valrhona or Callebaut.
  • Be sure to remove pots de creme from refrigerator at least two hours before serving. The chocolate flavor shines much more brightly and the texture will be much silkier when not ice cold.
  • When garnishing with whipped cream, a rough dollop will do just fine, but smooth quenelles will elevate your game.

SWEET REUNIONS

A Dream Client. An Idyllic Location. Amazing Memories. Lasting Connections.

By Stephanie Kantzos Mages

Throughout its history, Great Performances has been present at countless milestone celebrations, from weddings to baby showers (and then back to weddings); from bar and bat mitzvahs to retirement celebrations; and so many more. We treasure each of these events and pride ourselves into turning them into memorable experiences for the couples, families, and loved ones involved.

Along the way, we’ve also developed close relationships with the clients and delight when our paths can cross again, whether socially or by working with them to plan another event.

We recently heard from Stephanie Kantzos Mages, a Great Performances’ alumna, who re-connected with one of her past clients and current friends. They reminisced about a wedding Stephanie had worked on for them, and she shares her story with us here.

In the summer of 2000, a storybook wedding took place that was the highlight of my young career at Great Performances. Over 200 guests were invited to Iona Island, a magnificent natural landmark in the Hudson River known for its winter nesting of bald eagles. The remoteness of the site proved a logistical challenge, to say the least. But with the sharp focus and clear vision of my client Betty Rauch, combined with my own event production experience, we made a superb team. We conceptualized and executed a beautiful wedding for her daughter, while simultaneously forging an enduring bond between the two of us.

What made that event so remarkable? Betty and I gracefully contended with any obstacles, as we fulfilled the unique wedding vision of the bride and groom to be. The couple, Molly and Ben were and are environmental activists who wanted a wedding that was as natural as possible. We marched to Molly’s tune and created magic!

There was a wonderful feeling about each task we took on, women with force and creative power methodically working towards the same goal. This large and complex event included mapping the landscape to find the best location for tents, installing generators for power, finding portable restrooms that were actually attractive, transporting the guests and the necessary equipment to an island, choosing just the right decor to match and compliment the unique surroundings and of course, the gorgeous Great Performances menu!

Even back then we focused on local food products, selecting as many regional ingredients as possible. These included butter, cream and cheese from the Egg Farm Dairy in Peekskill, NY and organic vegetables, herbs and berries from local farms in the Hudson Valley. The New England Lamb Porterhouse and a late-night snack of Bear Mountain Barely Blue Tear of the Clouds Wild Ripened Cheddar were stars of the evening.

This wedding was an extraordinary event and perhaps even inspired my own inner sense of romance. Just 6 weeks later I met the man who was to become my husband, a marriage which took me overseas to my new home in Munich, Germany. I recently visited NYC and reached out to my lovely client Betty. She was delighted at the prospect of reuniting after 22 years, and together with her husband, affectionately welcomed me into their home.

We sat three-in-a-row, like kids in a candy store, reminiscing over Molly’s and Ben’s wedding album, astounding at the marvelous details, and feeling once again the connection that had bonded us all those years ago. It was this Wiedersehen* that reminded me to treasure memories as sweet reunions, celebrate the human spirit and cherish pieces of shared time as one of life’s precious gifts.

*Wiedersehen = meeting

About Stephanie Kantzos Mages

As a 30-year veteran in the special events industry, Stephanie Mages began her events industry journey at Great Performances in the late 1990s. She is currently an independent event planner in the Bavaria region of Germany, working with such clients as Michelin Star Chef Anton Schmaus, AMS OSRAM, and Adobe Inc.

2022 IN PHOTOS

By Great Performances

What an adventure 2022 has been! Coming out of pandemic to a flurry of events from company events and employee gatherings to fundraisers and galas; from intimate dinners to lavish weddings! It’s been wonderful gathering and celebrating with all of you.

With so many photos to choose from, we’ve selected a few of our favorites that capture the spirit of 2022.

HAPPY VEGANUARY

By Great Performances

Happy Veganuary!

This year, we’re participating in Veganuary, a plant-based revolution inspiring and supporting people to try vegan to protect the planet, animals, and their health. We’ve always advocated for a more plant-based lifestyle, leading the charge in the industry, from starting an organic farm, Katchkie Farm, in upstate NY, to developing a vegan demi-glace using nothing but plant scraps, and relaunching our beloved Mae Mae Café as a plant-based café and plant shop.

For Veganuary, we’re bringing one of our favorite Mae Mae Café dishes, the Mushroom Mole Taco, to five of our cafes and restaurants across New York: Dizzy’s Club (at Jazz at Lincoln Center); The Norm (at the Brooklyn Musuem); CRC Café (at Rockefeller University); The Café (at Wave Hill}; Trinity Café (at Trinity Church’s Trinity Commons); and Wollman Café (at Wollman Rink). If you can’t make it to Mae Mae Café in the Bronx, make sure you stop by one of our venues and give it a sample. Made with shiitake mushrooms and a soft corn flour tortilla, our savory, sweet, and gently spicy mole sauce is rich with notes of cocoa, sesame, almonds, clove, cinnamon, and of course chili pepper.

While Vegan dishes are a regular feature on our workplace dining menus, in honor of Veganuary they will offer new additions including Roasted Brussels Sprouts and Curried Red Lentils (with quinoa, Swiss chard pilaf, harissa vinaigrette); and  Lemon Roasted Romanesco (with butternut squash, farro, hummus.)

Going vegan doesn’t mean giving up flavor! Check out some of our vegan dishes including Roasted Fennel & Parsnip Soup, Orange Miso Glazed Carrots with Carrot Top Pesto, and Celery Root Pancakes. Let us know what you try and if you’re participating in Veganuary with us!

Happy Veganuary

January 10, 2023 No Comments

HAPPY VEGANUARY By Great Performances Happy Veganuary! This year, we’re participating in Veganuary, a plant-based revolution inspiring and supporting people to try vegan to protect

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Citrus Zest Confit

January 9, 2023 No Comments

CITRUS ZEST CONFIT By Georgette Farkas The citrus zest confit is a make ahead component that can be refrigerated for several weeks. In fact, it’s

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CITRUS ZEST CONFIT

By Georgette Farkas

The citrus zest confit is a make ahead component that can be refrigerated for several weeks. In fact, it’s an item I keep on hand as a finishing touch for salads and desserts and even as a garnish for charcuterie and cheese plates. If you’re preparing it the day before for this dessert, you can zest your fruit before peeling and slicing.

Using a vegetable peeler, remove a thin layer of zest from two oranges and two grapefruits. Be careful not to include the pith, the white layer just beneath the zest, as this is where the bitterness lies. Cut zest into a fine julienne. Place in a small saucepan with water to cover. Bring to a boil, lower heat, simmer two to three minutes. Strain and repeat. This essential step removes the bitterness. In a small saucepan combine 1.5 cups sugar with 1 cup water. For this next step, summon your creativity and the contents of your spice cabinet. Add a mix of spices such as ground fennel, coriander, cardamom, and ginger, even a dash of black pepper. Use about 2 teaspoons of ground spices per 1.5 cups of sugar. Add a fresh mint sprig. A dash or rose or lavender syrup are a nice touch, if you happen to have them on hand.  Bring to a simmer over low heat, stirring until sugar is dissolved. Add blanched citrus zest, simmer approximately 30 minutes. Let cool completely, remove mint sprig.  Store refrigerated in an airtight container.

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