How to Host the Ultimate Wintertime Dinner Party
Set against a pristine landscape of Snowe serveware, the tastes and traditions of Compass agents converge in a single memorable menu.
Recipes passed down and perfected through generations. Traditionally crafted dishes and glassware rendered contemporary by the startup Snowe. A townhouse kitchen refreshed with stately marble that elegantly frames state-of-the-art appliances within a layout that accommodates gatherings, formal and extemporaneous. From the houses we inhabit to the sustenance we serve, there’s an evolution to how we entertain. Join our culinary-inclined agents for one delicious evening, a celebration of this moment in time.
Words: Hannah McWilliams
Images: Evan Robinson
Styling: Mariana Velásquez
Shot on location at 451 Degraw Street, Brooklyn
Offered exclusively by Lior Barak and Christine Blackburn of Compass
Alexandra Friedman’s Butternut Squash-Cranberry Crostini
New York agent Alexandra Friedman inherited her love of cooking from her grandmother: “Every year, she made her famous chicken and noodles for the holidays,” she recalls. “She enjoyed the entire process, from grocery shopping with her grandchildren to seeing everyone around her table in small-town Indiana.” Following in her footsteps, Friedman entertains in her own Greenwich, Connecticut, home. “I often host dinner parties and even started a cooking club with friends; we take turns hosting and everyone contributes a dish,” Friedman says. “And this recipe is great for a crowd. Plus, it brings out the best of the East Coast’s autumnal flavors.”
INGREDIENTS
12 oz Greek yogurt (Fage 2% recommended)
ó c fresh mint leaves, thinly sliced
1/4 t salt
1 12-inch sourdough baguette
4 T extra virgin olive oil
2 shallots, minced
1 butternut squash, peeled and diced into 3/4-inch cubes
4 garlic cloves, minced
2 1/2 T fresh thyme, minced
ó c dried cranberries, roughly chopped
Salt and pepper
SERVES 10–12
INSTRUCTIONS
1) Preheat oven to 375°F. Mix yogurt, mint, and salt together in a bowl and set aside.
2) Slice the baguette into ¼-inch pieces and use a pastry brush to lightly coat both sides with 2½ tablespoons of olive oil. Arrange on a baking sheet and sprinkle with salt and pepper. Bake for 5–7 minutes, until golden-brown, and set aside.
3) Heat the remaining 1½ tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high. Add the shallots and sauté for 2 minutes, stirring frequently. Then add squash and continue cooking for 4 minutes more. Reduce the heat to medium, add the garlic and two tablespoons of thyme, and cook for an additional 7–10 minutes.
4) Stir in the cranberries and cook until the squash is tender, about 4–10 minutes. Season to taste with salt and pepper.
5) Spread the yogurt-mint mixture onto each crostini and top with a spoonful of the squash mixture. Garnish with the remaining thyme and serve warm.
WINE NOTE
Brooklyn agent Lauren Fernandes first discovered her love of wine in her early 20s, eventually visiting vineyards as far away as Napa, Chile, and South Africa. Here, she recommends Domaine Huet Vouvray Pétillant Brut, a sparkling 2010 Chenin Blanc that buoys the rich winter squash, or Domaine du Closel’s Savennières “Jalousie,” a still 2014 Chenin Blanc with complementary peach and ginger notes.
Jeeb O’Reilly’s Roasted Carrot Salad
As owner and operator of a successful catering company, Los Angeles agent Jeeb O’Reilly counted Frank Sinatra, Bob Dylan, and Diana Ross among her clients. Retaining her culinary prowess and knack for presentation today, her menus reflect SoCal’s bounty. “I do the majority of my sourcing at the Beverly Hills Farmers’ Market, and all of these ingredients are native to California,” she explains. “I love this recipe as a second course; it’s not too heavy, very healthy, and the colors layer beautifully on a plate. Plus, the warmth of the carrots against the cool avocado and crisp greens is slightly unexpected.”
SERVES 8
INGREDIENTS
1 lb baby carrots
2 T extra virgin olive oil
2 T brown sugar
2 T butter
1 clove garlic
2 leeks, trimmed and sliced
1 bunch kale
1 bunch Swiss chard
1/4 c cognac
2 avocados, cubed
ó c walnuts, shelled
Salt and pepper
INSTRUCTIONS
1) Cut carrots into 1-inch x 1/2-inch pieces and steam on the stove or in the microwave for 3–5 minutes, until tender-crisp.
2) Saute the carrots, olive oil, and brown sugar in a skillet over low heat until the sugar granules melt and a glaze forms, about 3 minutes. Remove from heat and set aside, seasoning with salt and pepper to taste.
3) Melt butter in a pan over low heat. Add garlic and leek, stirring often. Roughly chop the kale and chard, and add to the pan along with the cognac. Stir to coat, and cook for 3–5 minutes until the greens are tender.
4) Divide the greens evenly between plates, then top with carrots, avocado, and walnuts. Drizzle with olive oil and serve warm.
WINE NOTE
These rich, earthy flavors pair well with a light red, such as Clos de la Roilette’s 2015 Fleurie Beaujolais. “Should you choose to off er a white wine with a more substantial salad (as many wintry recipes tend to be),” says Fernandes, “make sure it has the structure to stand up to the heavier flavors — like Granbazán’s 2015 Ambar Albariño.”
Nick Svensson’s Central Coast Cioppino
While attending the University of California-Santa Barbara, Compass agent Nick Svensson worked as a bartender in a local clam bar. “We shucked oysters, boiled just-caught shellfish, and prepared bowls of cioppino,” he recalls. Now a signature recipe in his household, Svensson has customized the classic seafood stew for his Californian palate. “For the best results, I either source ingredients directly from my fishermen friends, buy it right off the boats at the weekly Santa Barbara Fisherman’s Market, or catch it myself!” he laughs. “Much of the shellfish in Santa Barbara is sustainably harvested by divers just off the shore, while the larger halibut and seabass are found further out around the Channel Islands.”
SERVES 8
INGREDIENTS
8 T extra virgin olive oil
6 garlic cloves, smashed or sliced
4 c red or golden potatoes, cubed
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 t crushed red pepper flakes
1 T oregano
1 T ground fennel
1 T basil
1 T thyme
6 bay leaves
2 28-oz cans crushed tomatoes
2 15 1/2-oz cans diced tomatoes
1 c fresh tomatoes, cubed
16 oz clam juice
1 c red wine (Zinfandel, Syrah, Pinot Noir)
1 c dry white wine (Pinot Gris, Pinot Grigio)
2 dozen small clams (Manila or littleneck)
2 dozen mussels, debearded
1 lb medium shrimp, peeled and deveined
1 lb white fish filet (cod, red snapper, halibut)
4 c Parmesan cheese, grated
INSTRUCTIONS
1) Heat oil in a pot (12-quart or larger) over medium heat until it shimmers. Stir in garlic, potatoes, peppers, red pepper flakes, oregano, fennel, basil, thyme, and bay leaves. Cook for 5–10 minutes, stirring occasionally.
2) Add crushed tomatoes, diced tomatoes, fresh tomatoes, clam juice, red wine, and white wine. Reduce heat and simmer on low for approximately an hour, stirring occasionally. Add salt and pepper to taste.
3) Fifteen minutes prior to serving, add the clams and mussels, making sure to submerge fully in the broth and turning the heat up to medium.
4) Simmer for five minutes, stirring lightly as the clams and mussels begin to open. Add shrimp and continue simmering for an additional five minutes.
5) Rest the fish fillet on top of broth, whole, allowing it to gradually flake into the stew as it cooks, no more than five minutes.
6) Ladle into bowls, evenly distributing the seafood and discarding any unopened clams and mussels.
7) Generously top with Parmesan and serve.
WINE NOTE
“This dish could go either way; the tomato base lends itself to a red wine, while the seafood pairs well with white,” suggests Fernandes. A Mallorcan blend of Monte Negre, Cabernet Sauvignon, and Merlot grapes, the 2012 Plumia Vi de la Terra presents well with bay leaves, rosemary, and brininess. Meanwhile, the 2013 Château Barbeyrolles Blanc serves as a floral complement to the shellfish.
Sienam Lulla’s La Crema Mascarpone El Cognac
Before entering real estate, New York agent Sienam Lulla launched a successful chain of Asian-fusion restaurants. As gracious a hostess as ever, she now welcomes guests around her own table in Manhattan’s stately FiDi neighborhood. “I was working on a version of one of my favorite desserts, tiramisu, when I created this recipe,” she explains of the dish, which introduces wintry pears alongside the classic trio of mascarpone, liqueur, and ladyfingers. “It’s disarmingly simple to prepare, yet decadent.” Her most important directive? Source quality fruit and fresh cheeses. “I purchase mine from Manhattan’s gourmet Italian emporium, Eataly, including the Salvatore Brooklyn ricotta, whose luscious texture and clean flavor allows the mascarpone to shine!”
SERVES 8
INGREDIENTS
1 c mascarpone
1 c fresh whole-milk ricotta
4 egg yolks
1/4 c granulated sugar
1 c Cognac VSOP, like Rémy Martin
2 medium Anjou or Bosc pears
1/2 lemon
2 T butter
1/4 c brown sugar
Pinch of nutmeg
Pinch of allspice
8 packaged ladyfingers (Forno Bonomi brand Savoiardi or Pavesi brand Pavesini recommended)
16 jarred cherries (Amarena Fabbri or Luxardo brand maraschinos)
INSTRUCTIONS
1) Combine mascarpone and ricotta in a bowl and blend with a hand mixer until smooth. Add egg yolks, sugar, and 1/4 cup of Cognac, continuing to blend until all ingredients are incorporated and creamy. Cover and chill in refrigerator for at least one hour.
2) Peel, core, and quarter the pears, tossing in lemon juice to prevent browning.
3) Over low heat, melt butter in large pan. Add pears and cook for a few minutes until slightly tender. Add brown sugar, stirring often to prevent sticking and ensure pears are evenly coated and tender. Add nutmeg and allspice, toss evenly, and add 1/4 cup of Cognac. Bring to a boil and allow the alcohol to evaporate and pears to further soften.
4) Place each pear quarter in a Champagne coupe and spoon the crema over it. Dip each ladyfinger in the remaining 1/2 cup cognac and place alongside. Garnish with two cherries apiece.
WINE NOTE
“Sweet but not cloying, the light-bodied 2011 Jurançon “Les Terrasses” Vendanges Tardives is an excellent choice for a dessert course,” attests Fernandes. Here, the wine’s candied fruit aroma complements the concentrated pear, while its crispness cuts through the cheeses’ creaminess.
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