Celebrate the bounty of the sea with this lush seafood risotto, studded with sweet chunks of lobster and king crab. The lobster and crab are first cooked in the shell, infused with white wine and aromatic fennel, creating a fragrant seafood broth that is then used to make a simply elegant risotto. Juicy tomatoes and fresh herbs are added to the risotto, alongside chopped shellfish, for a savoury taste of summer.
This classic dessert features a buttery, flaky crust filled with tangy and smooth lemon curd topped with a light and fluffy meringue. Baked to perfection, the meringue is golden and slightly crisp on the outside while remaining soft and marshmallow-like on the inside. It’s a delightful balance of sweet and tart, making it a refreshing and indulgent treat for any occasion.
Savoury, umami porcini powder is the secret to these indulgent short ribs, a sophisticated entrée that is sure to impress but is easy to make ahead of time. Meaty short ribs are braised in red wine and stock until they are meltingly tender. Before serving, they are topped with a buttery mixture of garlic and sautéed mushrooms. Serve the ribs with mashed potatoes, polenta or even pillowy gnocchi to soak up every last bit of the porcini-infused sauce.
Dark chocolate and red wine join to create a luxuriously smooth pot de crème. The key to achieving a silky texture is twofold: tempering the egg yolks slowly with hot cream and then baking the cocottes in a water bath to achieve gentle, even heat. This decadent dessert is the perfect ending to your next dinner party. The pot de crème can be made up to two days in advance, so all you need to do after dinner is add a dollop of whipped cream and enjoy the moment.
With three types of citrus and tangy pickled onions, this colourful shrimp ceviche is the perfect summer appetizer. In our version, the shrimp is briefly cooked to ensure firm shellfish and a quick preparation time, then combined with orange, grapefruit and lime for a sweet and sour mix of citrus. After adding radish for crunch and roasted red pepper for an earthy sweetness, it is served alongside crispy plantain chips for dipping. Ceviche is best served chilled – store it covered in the Fish Baker in the fridge until ready to serve. The stoneware will stay cold at the table, keeping the ceviche at the perfect temperature for lingering at the table.
