Fall is a beautiful time of year, even in LA we see the leaves changing as the weather begins to cool. Relaxing with friends over a good meal, this time of year is filled with amazing sunsets, gratitude and celebration for the progress the year has made. This being Revivalist Kitchen”s first holiday season we wanted to do up a very a special, intimate, harvest dinner to celebrate our dear friends, our good health and the bonds we have created this last year. The table was set in our beautiful, lush, back yard and our friends made their way over to enjoy the fruits of our labors. We broke out the crystal and place cards! And the weather was perfect, a warm early fall evening, not a late summer scorcher as we so often get in Los Angeles.
Since it’s usually just the two of us, every year my husband and I usually make a Peking duck for two, and even roll out homemade pancakes. To celebrate the joint venture that is Revivalist Kitchen, we wanted to usher in our first year on the block by opening up our home to friends: some old and some new.
It was Erin’s idea to serve duck confit, instead of a traditional turkey. A nice compromise with the Peking duck of the past and with traditional confit style duck being one of my favorite dishes I was totally on board. Plus, it was a recipe I definitely wanted to try to make on my own and have in back pocket. Turns out it isn’t so hard to make! Woot! Woot! Just takes a few steps of simple preparation over a few days with a truly spectacular result. We bought our duck meat and duck fat from our favorite local butcher McCall’s Meat & Fish. Find recipe for duck confit here.
For the side dishes we decided on sautéed mushrooms, green beans with shallots, celery root puree, and a beautiful fermented pear and currant chutney to accompany the duck. The pear chutney turned out to be my favorite part of the meal and I’m still using it on many other types of meat. This probiotic recipe is an American take on the chutneys of India and the mostarda of Italy, appropriate at a time where we reflect on the multicultural influences that make our country so great. Find the Pear Chutney recipe here. Recipes for sautéed mushrooms, green beans with shallots, and celery root puree.
We welcomed our guests to our harvest dinner with a beautiful, fermented, apple daiquiri. This is a traditional daiquiri, not the blended, sugary, drink, garnished with an umbrella you be thinking of. (however I suspect Erin would have stuck an umbrella in it if I had busted some out). The classic daiquiri was first invented during the late 19th century imperialism in a Cuban mining town. It was a bartender at, Havana’s La Floridita that came up the frozen creation that we all know today, with Mr. Ernest Hemmingway being a big fan, Our take on the daiquiri featured a local, organic rum and we toasted our friends over snacks and introductions. Find the apple daiquiri recipe here.
Erin made a lovely bagna cauda, which means warm bath in Italian and it bathed us all in glorious, melted anchovy butter. We served that with crudité and sourdough bread, and as we enjoyed a raw cheese plate and finished our cocktails we began to open our wine and fill ourglasses. Revivalist Kitchen firmly believes that a healthy life can include a few indulgences and this harvest dinner was the perfect time to treat our loved ones and also treat ourselves. Find recipe for bagna cauda here.
We are so grateful for the future of Revivalist Kitchen and we drifted off to sleep with full bellies and warm hearts, thankful for the time spent with those we love.
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