New Year's Resolutions and Orphan's Christmas Lunch

I had a wonderful Christmas holiday, but now it is New Year's day and time for resolutions. One of mine is to not let too many days go by without a new blog post. I am starting the New Year with posts about the 2011 Christmas Orphan Lunch. Orphan Lunch began several years ago when a friend mentioned that with his parents gone, he would be alone on Christmas day. I told him I would cook lunch for him, and for another friend who had lost both of her parents, and a tradition was born.

Over the years other friends have appeared at the table, even friends who have both parents. 2011 was no exception. Here is the menu:

Amuse Bouche

Appetizer

Pan Seared Scallop with Balsamic Glaze and Sauteed Spinach

Salad

Insalata di Misticanza con Bruciatini al Balsamico

Soup

French Lentil Soup with Bacon and Truffle Oil

Main Course

Beef Short Rib Wellington Pot Pie

Dessert

Warm Chocolate Tarts with Espresso Creme Anglaise

The Amuse Bouche was a round of puff pastry filled with a soft, French cream cheese, honey, and thyme, and was served with a nice prosecco.

The appetizer was a pan-seared scallop that was served with viognier:

I was going to glaze the scallop with hoisin sauce, but, wait for it, I didn't have any. So I used some balsamic reduction and it turned out great anyway.



Next up was the salad. We had a nice Soave with it. I have posted the recipe before, but here is a picture:

Then we had the soup, served with a nice Cotes du Rhone.

The soup was from a new cookbook, Amuse-Bouche: Little Bites that Delight Before the Meal Begins. Another of my New Year's resolutions is to make as many of the recipes in this book as I can in 2012.

Here is the recipe:

1 oz. bacon, very finely diced

1 T finely chopped onion

1 T finely chopped carrot

1 T finely chopped celery

1/4 cup French green lentils, rinsed and drained (I couldn't find any French ones so I used regular old lentils)

2 cups water

Salt and freshly ground black pepper

White truffle oil (not called for in the original recipe, but we thought it sounded good)

Put the bacon in a small saucepan over low heat and cook until the fat is rendered and the bacon begins to cook. Increase the heat and continue cooking until the bacon is crisp and brown. Remove the bacon with a slotted spoon and reserve. Leave the bacon fat in the pan.

Add the onion, carrot and celery to the sauce pan. Cook over low heat, stirring occasionally, for about 5 minutes or until the vegetables have softened but not colored. Add the lentils and stir to coat with the fat. Cover with the water and bring to the boil. Reduce the heat and simmer, partially covered for about 30 minutes or until the lentils are very tender. Remove the pan from the heat and allow to cool slightly. (At this point I was really afraid that this soup was not going to have ANY flavor)

Transfer the soup to a blender and puree until smooth. Strain through a chinois or fine-mesh sieve into a small bowl. (I just used my immersion blender) Season to taste with salt and pepper. (now the soup tasted great) Reheat the soup if necessary, then serve in small bowls or demitasse cups and garnish each serving with the reserved bacon and truffle oil.

Next post: the recipes for the pot pies and dessert.