Photos by Javier Hererra
Ah, the holiday season. It comes every year, and always evokes certain romanticized images: a roaring fire, tinsel and carolers, loved ones gathered around a table…and, subsequently, a feast that leaves you borderline comatose, top button undone, already imagining your post-holiday get-fit routine.
To remedy this festivus maximus, we recruited Brian Moresco, former chef at The Rosewood Mansion on Turtle Creek and now the successful owner of BMOS Catering, to suggest some of his fine dining recipes that are flavorful and waistband-friendly. “I didn’t want to go ‘pumpkin-cheesy,’” says Chef Brian. “But I wanted there to be a home-cooked, holiday feeling, hearty and with seasonal ingredients.” So if you’re ready to put the gravy ladle down, follow these simple instructions to wow your party guests and create your own three-course dinner right in your own home
Caramelized Pear and Goat Cheese Salad with Balsamic Vinaigrette
Serves 8-10
Salad:
16 ounces mixed greens
4 ounces goat cheese
1 cup candied pecans
Pears:
2 bartlett pears
1 tablespoon butter
Dressing:
1/4 cup balsamic vinegar
1 shallot finely minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Directions:
Cut pears into quarters removing core. Slice lengthwise into thin segments. Heat a large sauté pan over high heat. Add butter and sauté pears until brown and caramelized. Remove from pan and allow to cool slightly.
For the dressing, beat the vinegar in a bowl with minced shallot, salt and pepper. Then beat in the oil slowly, whisking constantly. Taste and adjust the seasonings. If not using dressing right away, cover and refrigerate, whisking again before use.
Mix greens with caramelized pears. Crumble the goat cheese and add desired amount of dressing topping with candied pecans.
Pan Seared Halibut with Israeli Couscous and Roasted Root Vegetables
Serves 8-10
10 – 5 ounce halibut filets
Israeli Couscous:
3 cups Israeli couscous
6 cups chicken stock
2 tablespoons olive oil
Salt, as needed
Pepper, as needed
Mushroom Broth:
1 pound cremini mushrooms
2 ribs celery, coarsely chopped
1 yellow onion, coarsely chopped
1 carrot, coarsely chopped
2 cloves garlic, smashed
1 bay leaf
1 tablespoon black peppercorns
1 tablespoon olive oil
½ cup dry white wine
Root Veg:
2 medium carrots, peeled and sliced quarter inch thick on a bias
2 parsnips, peeled and sliced quarter inch thick on a bias
1 medium head cauliflower, cut into 1 inch florets
1 butternut squash, peeled, seeded and cut into 1 inch dice
1 pound brussell sprouts, halved
¼ cup olive oil
Salt, as needed
Pepper, as needed
Preheat oven to 425 degrees. In a mixing bowl, toss vegetables with olive oil and season with salt and pepper. Spread coated vegetables on a large baking sheet. Bake for 45 minutes or until vegetables are slightly brown and tender. Remove from oven and set aside.
For the mushroom broth, heat stock pot over medium heat and add tablespoon of olive oil. Stir in celery, onion and carrot. Cook for approximately two minutes until slightly tender. Add garlic, bay leaf and peppercorns. Cook for a minute. Pour in wine and drop in mushrooms and cook for five minutes. Add enough water to pot to just barely cover the mushrooms. Raise heat and bring to boil. Lower to simmer and cook for 30 minutes. Remove from heat and strain keeping the broth while discarding the solids. Set aside on low heat to keep warm.
While mushrooms are simmering, bring stock to boil in a large pot. In a separate bowl, place couscous and pour boiling stock on top. Cover with plastic wrap and let stand for 20 minutes. Strain the couscous from the remaining liquid and season to taste.
Heat large sauté pan (not non-stick) over high heat. On the side, season halibut filets with salt and pepper. Add olive oil to pan and heat until almost smoking. Carefully place filets in pan making sure not to overcrowd (approximately 1-2 inches apart) – may have to be done in two pans or in batches. Sauté for about 3-4 minutes until a crust forms on bottom of filet. Place entire pan in preheated oven at 425 degrees and cook until fish is cooked through (approximately 5 minutes).
To serve, in a mixing bowl, toss couscous with roasted vegetables and place into individual serving bowls. Place halibut filet on top and ladle mushroom broth around.
Vanilla Panna Cotta with Cider Reduction
Serves 8-10
3 cups heavy cream
2 cups milk
1 cup buttermilk
1 cup sugar
2 vanilla beans, split
2 cups crème fresh
2 tablespoons powdered gelatin
1 half gallon apple cider
Place cider in a large, heavy bottomed pot. Reduce on low to medium low heat for approximately 45 minutes until cider has syrup-like consistency. Set aside and cool to room temperature.
Place cream, milk, buttermilk, sugar and vanilla in a large saucepan and bring to a boil. Remove from heat and whisk in crème fresh. Strain out vanilla beans. Stir in gelatin until dissolved. Pour evenly into small serving dishes or glasses. Refrigerate until chilled, at least four hours.
To serve, drizzle cider reduction on top of panna cotta. Serve immediately.
