Wishing you a gourmet holiday season full of delicious gifts.
For a decadent preparation with Maitake, or Hen of the Woods, Mushrooms, we’re indulging in a fall bisque. As the temperatures drop, we like to finish our dishes with an extra special touch. In this case, we would add a dollop of crème fraîche and caviar.
Carrot & Parsnip Bisque with Maitake & Truffle
Preheat oven to 350° F.
In a bowl, combine carrots, parsnips, and onion. Drizzle with olive oil and toss to combine. Evenly place on a large sheet tray and roast for 25 minutes, or until tender.
Transfer vegetables to a large pot and combine with vegetable stock over medium high heat. Once tender, vegetables and broth in a blender, adding butter one cube at a time. Finish with half and half and season with salt and pepper to taste. Set aside.
Over high heat, using a skillet, sauté mushrooms for three minutes, or until crispy. Once done, evenly distribute at the center of 6-8 serving bowls. Pour bisque over the mushrooms and garnish with truffle oil and slivered chives.
As we’re diving into fall, we’re changing the flavors and ingredients of our cocktails. Today, we’re using Fondo di Toscana Sweet Roasted Calabrian Figs, which are baked in fig leaves for exceptionally sweet, caramelized flavor and elegant presentation. If you’re entertaining. Re purpose the raffia ribbon holding the figs together for decoration on serving glasses. Cheers!