GATHER
Seasonal Recipes for Entertaining
Anna Maya 1
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GATHER
Seasonal Recipes for Entertaining
by Anna Maya Photos by Brooke Lark
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Let’s gather. I wrote the majority of this book at the height of the COVID-19
pandemic, when gathering was not possible. I was privileged to be able to work from home, and so I spent my days in the kitchen, turning to cooking for solace. While testing recipe after recipe, I clung to the hope that someday in the not too distant future we’d be able to share meals with friends and family again. During this time I increasingly turned to the bounty of my local farmers’ market for cooking inspiration. In the early days of the pandemic when grocery store lines were long and shelves were bare, the farmers’ market felt like the safest option and offered an experience as close to “normal” as possible. It also felt especially important to support the local farmers and farmworkers who work through all conditions—pandemics, wildfires, extreme weather—to feed us. As we emerge from the pandemic, the thing I’m most looking forward to is cooking and sharing meals with my loved ones. In the past, I often stressed over creating the perfect menu for having people over, but this now seems like a foolish worry. When you’re ready to gather again, these recipes will be here waiting for you. In this collection you’ll find a variety of recipes that are are uncomplicated yet elegant, seasonally inspired and delicious. The recipes are organized by time of the year, and there are suggested menus for dinner menus for each season. I hope that you will use this book to cook good food and share it with your people.
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Cook good food and share it with your people.
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SPRING
12 14 16 18 20 22 24 25 26 28 30 34 38 40 42 46 48
Ricotta Fava Crostini Spring Panzanella with Asparagus Potato Salad with Ramps Artichokes with Basil Aioli White Beans with Lemony Kale Pesto Creamy Carrot Soup with Chermoula Artichoke Soup Savory Leek Galette Asparagus Prosciutto Pasta with Burrata Nettle Risotto Baked Cod with Snap Peas Braised Chicken with Artichoke Hearts Steamed Mussels with Tarragon Miso Salmon with Green Beans Rhubarb Crisp Lemon Mascarpone Parfait Strawberry Skillet Cake
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ARTICHOKE SOUP with herbs and pinenuts Serves 4 INGREDIENTS
INSTRUCTIONS
2 tablespoons olive oil 1 small white onion 4 garlic cloves, minced 2 celery stocks, sliced 1 cup potatoes, diced 1 12-ounce bag frozen artichoke hearts 3 cups vegetable broth 1 teaspoon kosher salt 1 tablespoon fresh thyme lemon juice to taste pinenuts
Sauté the onion in olive oil, over medium-high heat in a medium pot, stirring for 2-3 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minutes. Add potatoes, artichoke hearts, broth, salt and thyme. Bring to a boil, cover, lower heat and simmer until potatoes are very tender, about 15 minutes.
optional garnishes: sour cream, truffle oil, sprig of thyme, black finishing salt, dill or parsley
Serve in bowls with a sprig of thyme a swirl of sour cream and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast. Fresh herbs such as dill or parsley are always a welcome addition.
Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.
SPRING 25
SUMMMER
54 56 58 60 62 64 66 68 70 74 76 80 84 88 92 96
Melon and Prosciutto Bites Cucumber Grape Gazpacho Stone Fruit Caprese Salad Summer Farro Salad with Grilled Steak Herbed Ricotta Tomato Tart Grilled Halloumi with Veggies Charred Eggplant with Labne & Tahini Zucchini, Mint & Pecorino Pasta Grilled Shrimp & Charred Peppers Chicken with Herbed Corn Salsa Swordfish Kebabs with Mint Pesto Mediterranean Spiced Burgers Chilled Salmon with Green Olive Sauce Plum Clafoutis Mini Chocolate Tarts with Raspberries Blackberry Meringues
MINI CHOCOLATE TARTS with raspberries Serves 8 INGREDIENTS
1 ½ cups all-purpose flour 2 tablespoons cocoa powder, sifted ½ teaspoon baking powder a pinch of salt 1 teaspoon vanilla extract ¼ cup butter, cold and cut into small cubes ½ cup powdered sugar 1 egg 1 ½ cup heavy cream 6 ounces dark chocolate chopped 6 tablespoons Nutella fresh raspberries
INSTRUCTIONS
In a bowl, mix the flour, cocoa powder, baking powder, salt and vanilla extract. Add the butter and work it in with your fingertips until the mixture is the texture of coarse cornmeal. Add the icing sugar, egg and bring together into a ball, without overworking the dough. Wrap the ball tightly in cling film and refrigerate for1 hour. While the dough is chilling, prepare the Nutella ganache. Place the chopped dark chocolate, Nutella and rum in a small bowl. Heat the heavy cream in a medium saucepan until simmering. Pour the hot cream over the chocolate. Let it stand for one minute, then stir until all the chocolate is melted and the mixture is smooth. Let the ganache cool at room temperature. On a floured work surface, roll out the pastry about half an inch thick. Cut 8 circles using a round cutter. Place the circle in the mini tart pan and carefully press the dough along the bottom and sides of the pan. Press along the edge with your fingers to remove the excess dough. Using a fork, prick the bottom of the shells and let them rest for 30 minutes in the fridge. Preheat the oven to 350 degrees F and bake the mini tarts for 15 minutes. With an electric mixer, whip the ganache, put it in a piping bag and fill evenly the mini tarts. Garnish with the fresh raspberries.
SUMMER 93
AUTUMN
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100 104 106 108 110 114 116 120 122 126 128 130 132 134 136 140
Butternut Squash Empanadas Root Vegetable and Farro Salad Apple, Kale & Shaved Brussels Salad Sweet Potatoes with Hot Honey Pulled Pork with Apple Slaw White Bean Chili Provençal Vegetable Soup with Pistou Pumpkin Sage Gnocchi Wild Mushroom Lasagna Crispy Tofu with Soy Maple Glaze Cauliflower Steaks with Herb Sauce Roasted Salmon with Harissa Yogurt Greek Chicken and Rice Skillet Salted Caramel Brownies Pumpkin Crème Brûlée Apple Tarte Tatin
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PUMPKIN GNOCCHI
with browned butter sage sauce Serves 4 INGREDIENTS
½ cup canned pumpkin ½ cup ricotta 1 ½ cup plain flour (all purpose flour), plus more for dusting ½ cup parmesan cheese 1 egg 1 teaspoon salt black pepper 1 teaspoon olive oil 3.5 tablespoons butter 20 fresh sage leaves
INSTRUCTIONS
Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel then leave for 5 minutes. Measure out 1/2 cup of pumpkin puree. Place pumpkin and remaining gnocchi ingredients in a bowl. Use a wooden spoon to mix well. It should be a soft dough. Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape. Cut into 6 pieces. Roll into 2/3” ropes, then cut into squares. Optionally, use a fork to press down lightly on the cut side of the gnocchi. Bring a large pot of water to the boil. Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface, then drain. Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 2 minutes). Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 minutes or until gnocchi is golden, sage is crisp and butter is lightly browned. Add salt if you used unsalted butter. Serve immediately, garnished with parmesan and pepper.
AUTUMN 121
WINTER
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146 148 150 152 154 156 158 160 164 166 168 170 172 174 176 180
Persimmon Goat Cheese Tartines Crunchy Winter Vegetable Salad Avocado Grapefruit Salad Winter Squash Agrodolce Tortilla Española with Paprika Aioli Pear Gorgonzola Flatbread Gingery Veggie Soup Carmelized Cabbage in White Wine Pomegranate Baked Chicken Halibut with Garlic Cream and Fennel Cauliflower Carbonara Chicken Meatballs with Minty Yogurt Roast Sausage & Fennel with Orange Meyer Lemon Cake Cranberry Tart with Hazelnut Crust Chai-Spiced Pear Galette
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Meyer Lemon Cake with lemon glaze Serves 8 INGREDIENTS ½ cup unsalted butter, softened 1 ¼ cups granulated sugar 3 large eggs, room temperature 1 cup sour cream 2 tablespoons fresh Meyer lemon juice 1 tablespoon lemon zest 1 tablespoon vanilla extract 1 ½ cups all purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt LEMON ICING
2 cups powdered sugar 1 tablespoon milk 2 tablespoons fresh lemon juice
INSTRUCTIONS
Make the cake: Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with nonstick spray and line with parchment paper. In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3–4 minutes. Add the eggs, one at a time, and beat to incorporate, scraping down the side of the bowl between additions. In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth. In a separate medium bowl, whisk together the flour, baking powder, and salt. Alternately add the dry and wet ingredients to the batter, about a third at a time, starting and ending with the dry ingredients. Beat between each addition until just combined. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour. Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth. Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
WINTER 175
In this book you’ll find over 70 recipes for entertaining, organized by season. Renowned chef Anna Maya’s debut cookbook provides impressive yet unfussy recipes for having people over. This book will help any home cook elevate meals at home, no matter the season. “Anna’s recipes are approachable, yet unique. This book is the perfect
party planning tool for any home chef.” —Deb Perelmen
“A beautiful book full of inspiring recipes that will impress any guest.” —Samin Nosrat “This collection of recipes will help you make the most of what the farner’s market has to offer. Simply delicious.” —Melissa Clark