Fonduing Fathers (37 page)

FOR THE MUSHROOM RAGOUT:

Brush dirt from mushrooms. Remove the shiitake stems and discard. Trim the dry ends off the cremini and white mushroom stems. Quarter all the mushrooms and put in a bowl.

Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and spread evenly in the pan. Increase the heat to high. Let the mushrooms cook
undisturbed until they brown, then shake the pan to turn them over. If the pan seems very dry as the mushrooms cook, add the additional butter along the sides of the pan. Continue to cook until nicely browned, about 5 minutes. Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme. Pull the pan off the heat and add the Madeira, vermouth, or white wine. Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan (a wooden spoon is best for this). Add the heavy cream and bring to a boil. Remove from heat and serve.

Slice beef into 1-inch-thick rounds and serve with the Mushroom Ragout.

ROASTED BABY RED POTATOES WITH ROSEMARY

Yield: 4 to 6 servings

Preheat oven to 500°F. In a jelly-roll or large baking pan, toss the potatoes with the rosemary and oil, season with salt and pepper, to taste, and roast, stirring once, for 30 minutes.

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL

Makes 10 servings

CRUST

FILLING

Preheat oven to 350°F. In a food processor, finely grind ground cookies, pecans, and brown sugar. Add melted butter and pulse until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2
³
⁄
₄
-inch-high sides.

Using an electric mixer, beat cream cheese and sugar in large bowl until light and fluffy. Transfer
³
⁄
₄
cup of the mixture to a small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon, and ground allspice to mixture and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns, and center moves only slightly when pan is shaken, about 1 hour and 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining
³
⁄
₄
cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to create an even thickness. Pour cream cheese mixture over cheesecake, spreading evenly.

Release pan sides from cheesecake. Slice and serve with caramel sauce.

CHEESE FONDUE

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic clove, then discard.

Over medium heat, add the wine and lemon juice and bring to a simmer. Gradually stir the cheese into the simmering liquid. (Melting the cheese gradually will encourage a smooth fondue.) Once smooth, stir in cherry brandy, mustard, and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Other suggestions include Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots, and asparagus. Spear with fondue forks or wooden skewers, dip, swirl, and eat.