Table for Two

by Peter Viele
December 2019

A Quiet and Intimate Respite from the Holiday Crunch

Taking a break from shopping, entertaining and socializing by soaking in some natural beauty over a well-prepared meal can be just the rejuvenation needed to finish the busy Thanksgiving-to-Christmas season with a fresh perspective. Empty-nesters, retired couples, young marrieds, dating couples, or perhaps those who simply need a break from extended family can find respite with a table for two in a less traveled setting.

This time of year, having a meal with a loved one can rekindle connections and provide a special holiday spark. Enjoying it amid the idyllic setting of the coastal spoil and barrier islands after the tourists have all gone home and many of the college students are on break can be memorable.

Just because winter's clutches are closing in doesn't mean the hidden sandy dunes aren't as special and inviting as the summer months for some dining or glamping fun. In fact, some say it's the best time of year because of the lack of crowds, mosquitoes, humidity and boat traffic. Whatever the reason, taking time out to slow down in this busiest of seasons is important to help reprioritize. And what better way to do so than on an easy yet adventurous getaway with your favorite person?


Holiday Dinner for Two

Menu

Recipes by Chef Jeffrey Porter Executive Chef/Owner 22 North and Port City Pop-Ups

Organic Turkey Breast with Brie & Craisin Stuffing

Green Peppercorn Country Ham Gravy

Roasted Garlic Whipped Potatoes

Sauted Asparagus

Pumpkin Tiramisu

Serve with baked or roasted butternut squash and garnish with tomato rose, pickled radish, micro basil & grapes


Recipes


Stuffed Organic Turkey Breast

Ingredients

1-2-lb turkey breast

Preparation

Butterfly and lightly tenderize turkey breast. Place stuffing in the middle, then roll turkey up with the seam sides down. Season with salt and pepper. Bake in the oven on a lightly oiled baking sheet at 325 until internal temperature is 165 degrees. Let turkey rest for five minutes, then slice 1-inch thick medallions.


Brie & Craisin Stuffing

Ingredients

1/2 a loaf of sliced white bread, diced

1/4 cup of craisins

4 oz of sliced brie

1/4 cup celery, diced small

1/4 cup yellow onion, diced small

1 tsp of fresh rosemary, chopped

1 cup of butternut squash, diced small

Preparation

Blanch butternut squash, then chill. Combine all ingredients into mixing bowl and mix thoroughly.


Green Peppercorn Country Ham Gravy

Ingredients

1 quart heavy cream

8 green peppercorns

1 small clove of garlic, finely sliced

1/4 cup of diced country ham

1/4 cup of organic chicken stock

1/4 cup of small diced Vidalia onion

1 TBSP grapeseed oil

In a small saucepot add grapeseed oil, garlic, country ham, green peppercorns and onion. Lightly saute on medium heat until lightly caramelized. Add chicken stock and heavy cream and let reduce until sauce thickens. Slowly incorporate thinly sliced garlic clove.


Roasted Garlic Whipped Potatoes

Ingredients

2 lb of red potatoes

1 stick of butter

1 pint heavy cream

3 cloves of garlic roasted in the oven until golden brown

Preparation

Boil potatoes until tender. Remove from heat and whip together, adding butter, heavy cream and salt and pepper to taste.


Sauteed Asparagus

Ingredients

1 bunch asparagus

Butter

Salt and pepper to taste

Preparation

Cut 2 inches off the end of the asparagus stems. Blanch in salted hot water until just tender, then chill. Saute in butter and salt and pepper.


Pumpkin Tiramisu

Ingredients*

8 oz of mascarpone cheese

1/2 cup of pureed pumpkin

1/4 cup of shaved Belgium chocolate

1 package of ladyfingers

1 cup of cold instant espresso

1/4 cup of sugar

*Optional ingredients

Whipped cream and shaved chocolate (chef Porter used peppermint whipped cream and Belgium chocolate in this recipe)

Preparation

Mix mascarpone, sugar and pumpkin together and place in a piping bag. Dip ladyfingers in espresso quickly. Place two ladyfingers on plate and pipe pumpkin mixture onto ladyfingers, followed by whipped cream and shaved chocolate.


Produced and Written by Peter Viele

Staging and Supplies by Epic Excursions

Recipes and Food Preparation by Jeffrey Porter Executive Chef/Owner 22 North and Port City Pop-Ups

 


Copyright 2019 Wrightsville Beach Magazine. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

 

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