ENTERTAINING

from Interior Appeal Spring/Summer '21

DESIGNING MINDS

EnTERTAINING Fava Bean and White Truffle Ailoi

Jamie McFadden, Cuisiniers founder and executive chef, credits his culinary education and travels throughout Europe and the United States for enabling him to build his successful business in Central Florida based on a fresh-approach cooking style. His latest venture is Cuisiniers Celebrations, a special event space at the East End Market. He is the co-founder of The PEAS Foundation, which provides food-insecure households with fresh fruits and vegetables. 8 SERVINGS This delicious combination is the perfect sauce for grilled vegetables or fish. 5 whole eggs 1 cup blended oil, plus 2 tablespoons 1/4 cup white truffle oil 1 tablespoon each cracked black pepper and kosher salt 1 cup frozen/defrosted or precooked green fava beans 2 tablespoons lemon juice 2 teaspoons fresh garlic, minced

In the bowl of a food processor, crack the eggs. Secure lid and begin to spin the eggs. In a very steady and slow stream add in the blended oil and watch as eggs become creamy. As the mix continues to spin slowly, add in the white truffle oil, followed by the fava beans, salt, pepper, lemon juice and garlic. Taste and adjust salt and pepper as needed. Remove aioli from processor bowl and serve immediately or place in a container with an airtight lid for up to three days.

Curried Cauliflower Satays with Peanut Sauce

MAKES 10 SKEWERS

Prepare: 2 heads cauliflower broken down into 20 large florets.

Place 2 florets each on pre-water-soaked skewers and place in a microwaveable shallow pan with about a 1/2 inch of water in the pan. Cook in microwave 3 minutes and then immediately place in refrigerator to chill. When chilled, place the following over the cauliflower and marinate 30 minutes.

For the Marinade: 1/2 cup coconut milk 1 tablespoon fish sauce 2 teaspoons curry powder 1 teaspoon sugar 1 tablespoon chopped fresh cilantro 1/4 teaspoon salt 1/4 teaspoon pepper

Dipping Sauce: 3 tablespoons soy sauce 2 tablespoons rice vinegar 1/2 teaspoon crushed red pepper 2 tablespoons sugar 1 teaspoon grated fresh ginger 1 tablespoon sesame oil 1/2 cup smooth peanut butter 1/2 cup chicken or vegetable broth

Combine all of the above ingredients in a vita prep or hand whisk in a medium bowl. Sauce can be stored in the refrigerator up to one week. Prepare your grill and when it has reached 500 degrees, place cauliflower skewers on the grill for 5-7 minutes. Remove and serve immediately with the peanut sauce.

Blackberry Shrub with Grilled Rosemary Stems

SERVES 6-8

Many shrub recipes call to cook the fruit in syrup which creates a jammy fruit flavor. This simple, cold process preserves that bright, fresh-off-the-vine taste and screams of summer. When it’s time to mix up and serve the shrub, lay a couple stems of fresh rosemary on a prepared grill for up to one minute, using caution to not burn. Immediately place one stem each in your shrub cocktail. The flavor is incredible.

5 cups blackberries, rinsed 4 cups granulated sugar 4 cups red wine vinegar

In a large mixing bowl, combine blackberries and sugar. You don’t have to intentionally smush any of the berries, but the act of mixing will produce some juice which will help the sugar to coat the berries. Cover and place in the refrigerator for 24 hours.

After a day, the berries and sugar will have created a jam-looking slurry. Strain the berries out of the syrup, gently pressing any excess liquid from them. Add the vinegar to the berry syrup and whisk until most of the sugar has dissolved. Pour into a clean glass bottle and place in a cool dark place (or refrigerate) for 4 weeks. After 4 weeks, the sharpness of the vinegar will have mellowed considerably and married with the flavor of the fresh fruit. You can serve mixed with soda water for a refreshing sipper, but I highly suggest mixing in a shot or two of either rum, vodka or vermouth.

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