Festive Fall Feast (cont.)
Food & Wine 1995
Food & Wine Books, Editorial Director: Judith Hill,
American Express Publishing Corp., 1995

This menu by the late master chef Patrick Clark was featured in Food &
Wine as a Christmas Dinner. It certainly could be. Seems to us, however,
that this menu would make a marvelously festive meal for any autumnal
occasion worthy of it. Therefore, we present it to you early enough to use
as you choose, whether it be for a Halloween feast, a significant fall birth-
day or anniversary bash, or a slightly different take on your Thanksgiving
feast. First and foremost - enjoy!

Menu

1993 Rothbury Estate Reserve Chardonnay or
1993 Chateau Ste. Michelle Cold Creek Vineyard Chardonnay
Bay Scallop Chowder or
Jerusalem Artichoke Soup with Garlic Croutons

1992 Matanzas Creek Merlot or
1992 Sterling Three Palms Merlot
Racks of Pork with Cider-Pepper Glaze
Sweet Potato and Mushroom Hash
Braised Mixed Greens with Glazed Rutabagas
Fig and Apple Chutney

1990 Chateau Raymond-Lafon Sauternes or
1991 Far Niente Dolce
White Chocolate Banana Cream Pies
Cranberry-Orange Cheesecake

Timetable:

Three days ahead
Make the Fig and Apple Chutney.

Two days ahead
Make the Cider-Pepper Glaze.
Start the Bay Scallop Chowder.
Make the pastry for the pies.

One day ahead
Make the cheesecake.
Make and puree the Jerusalem Artichoke Soup with Garlic Croutons.
Cook the mushrooms for the Sweet Potato and Mushroom Hash.
Cook the vegetables for the Braised Mixed Greens with Glazed Rutabagas.
Marinate the pork racks.

About eight hours ahead
Make the filling for the White Chocolate Banana Cream Pies.

About three hours ahead
Roast the pork racks.
Cook the sweet potatoes and finish the hash.

About two hours ahead
Fill the banana cream pies.

Shortly before serving
Finish the chowder or the soup.
Make the gravy for the pork.
Finish the greens and rutabagas.
Rewarm the hash.
Finish the banana cream pies just before dessert.
 

Sweet Potato and Mushroom Hash

12 servings

1/2 cup walnuts (about 2 ounces)
3 tablespoons unsalted butter
3 tablespoons olive oil
2 pounds assorted fresh mushrooms,
such as chanterelles, cremini, and
stemmed shiitakes, sliced 1/3
inch thick
3 medium shallots, finely chopped
2 garlic cloves, finely chopped
1 teaspoon finely chopped fresh thyme
Kosher salt and freshly ground pepper
2 pounds Yukon Gold potatoes, peeled
and cut into 1/2-inch cubes
2 pounds sweet potatoes, peeled
and cut into 1/2-inch cubes
1/4 cup peanut oil
1 large red onion, finely chopped
1/2 teaspoon finely grated orange zest
Pinch of ground nutmeg

1. Preheat the oven to 375 degrees F. Spread the walnuts on a baking
sheet and toast for about 7 minutes, or until fragrant. Let cool slightly,
then coarsely chop the walnuts.
2. Melt 1 tablespoon of the butter in 1 tablespoon of the olive oil in a
large skillet. Add one-third of the sliced mushrooms and sauté over
high heat until golden and all the exuded liquid has evaporated, about
8 minutes. Transfer to a large plate and repeat the process with the
remaining butter, olive oil, and mushrooms.
3. Add the shallots and garlic to the skillet and cook over moderately
high heat, stirring occasionally, until the shallots are translucent, 2
to 3 minutes. Stir in the mushrooms and thyme and season with
kosher salt and pepper. (Make ahead: The mushrooms can be
refrigerated for up to 1 day; the toasted walnuts can stand at
room temperature.)
4. Bring 2 medium saucepans of salted water to a boil. Cook the
potatoes and sweet potatoes separately until just tender, about 3
minutes. Drain and transfer to a large bowl.
5. Heat half of the peanut oil in a large nonstick skillet. Add the red
onion and cook over moderately high heat, stirring frequently, until
softened, about 5 minutes. Add half of the potatoes and cook over
high heat, stirring frequently, until softened, about 5 minutes. Add
half of the potatoes and cook over high heat, stirring occasionally,
until tender and browned, about 10 minutes. Transfer to a very
large bowl. Repeat with the remaining peanut oil and potatoes;
add them to the bowl. Stir in the orange zest and season with the
kosher salt, pepper and nutmeg. Add the mushrooms and walnuts
and mix gently. Transfer the hash to a large serving bowl or platter.

(Make ahead: The hash can stand at room temperature for up to
3 hours. Rewarm in the oven before serving.)

Braised Mixed Greens with Glazed Rutabagas

“Chunks of butter-glazed rutabaga make a sweet and colorful contrast
with the slightly bitter greens, which are flavored with bacon in the
traditional Southern style. Try using an assortment of greens, includ-
ing collards, mustard greens, turnip greens, and kale.” [We find this
dish particularly delicious with kale.]

12 servings

2 large rutabagas (about 2 pounds each),
peeled and cut into 1-inch cubes
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons finely chopped fresh thyme
Salt and freshly ground black pepper
4 ounces thick-sliced smoked bacon,
cut into 1/2-inch-wide strips
2 small onions, thinly sliced
2 garlic cloves, minced
1 teaspoon crushed red pepper
6 pounds assorted greens, large stems removed,
greens cut into 1-inch strips
2 teaspoons sugar (optional)

1. In a large saucepan, combine the rutabagas with the butter, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, and 6 cups of water. Bring to a boil
over high heat. Lower the heat to moderate and cook, stirring occasionally, until tender, 25 to 30 minutes. Using a slotted spoon, transfer the rutabagas
to a bowl. Boil the cooking liquid over high heat until reduced to about 3/4
cup, 10 to 15 minutes. Gently stir in the rutabagas and keep warm.
2. In a large saucepan, cook the bacon over moderately high heat, stirring often, until crisp, about 5 minutes. Add the onions, garlic, and crushed red pepper, and cook, stirring often, until the onion is tender, about 5 minutes. Add the greens in batches, stirring each batch to wilt slightly before adding more. Cover and cook, stirring often, until wilted, about 15 minutes. Add
the sugar, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Lower the heat
to moderate, cover partially, and cook until the greens are completely
tender, about 15 minutes longer. (Make ahead: The rutabagas and greens
can be refrigerated separately for up to 1 day. Reheat before proceeding.
3. Drain the greens, reserving the liquid, and transfer to a platter. Boil the reserved liquid over moderately high heat, until reduced to 1/4 cup, about
5 minutes, then stir into the greens. Add the rutabagas and stir gently to combine. Serve hot.

Fig and Apple Chutney

“This sweet fruity condiment gets even tastier as it sits. If there’s any
chutney left over, Chef Patrick Clark chops it fine, mixes in a little
mayonnaise, and spreads it on sliced pork or turkey sandwiches.”

Makes about 4 cups

6 dried mission figs, thinly sliced
2 tablespoons sugar
1 cup ruby Port
1/2 cup red wine vinegar
2 teaspoons mustard seeds
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
2 whole cloves
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 medium red onion, finely chopped
2 1/2 pounds tart green apples, such as
Granny Smith or greening – peeled,
cored, and cut into 1/2-inch pieces
1 teaspoon finely grated orange zest
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice

1. Combine the sliced figs, sugar, ruby Port, red wine vinegar, mustard
seeds, cinnamon, allspice, cloves, cayenne pepper, and salt in a non-
reactive medium saucepan. Bring to boil over high heat, then lower
the heat to moderate and simmer, stirring occasionally, until the figs
are soft, 10 to 15 minutes. Add the onion and cook until tender, about
10 minutes longer.
2. Stir in the apples and simmer over moderate heat, stirring often, until
the chutney is thick and chunky, about 30 minutes. Stir in the orange
zest, lemon zest, and lemon juice, and cook for 2 minutes longer.
Transfer to a bowl and let cool. (Make ahead: The chutney can be
refrigerated for up to 3 days. Let return to room temperature
before serving.)

Festive Fall Feast, Part 1
Festive Fall Feast, Part 3

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