Thanks for the recipe. I used a similar recipe except for the dried mushrooms.
I did make the fondue in a heavy sauce pan and transferred it to a small crockpot to dip from.
I’m looking forward to making it again.
1 Like
Zach as always your dishes sound and look absolutely delicious. Curious what you thought of the fermented blueberry and how it worked with the crudo? I’ve fermented blueberries and other fruits but never used them for something like this.
1 Like
appreciate the kind words!
so this was just the liquid thats leftover from the fermentation process, and it basically works like a vinegar substitute. I had a jar frozen in my freezer from the summer and decided to bust it out for NYE. The flavors work great imo - its more mild than your standard white or apple cider vinegar, and I think the flavors paired really nicely with the orange and the jalapeño. there’s also some really nice olive oil on there to help balance everything out
2 Likes
Working on Wagyu Thor’s Hammers from one of our recently slaughtered cows.
Will plate with Pecorino Romano and roasted garlic mashers and roasted veggies.
2 Likes
Was cleaning out the refrigerator and freezer today and had some Prosciutto left over from Christmas, a bunch of mushrooms, some puff pastry sheets and Morgan Ranch Teres Majors so I said “Fu¢k it, I’m making Teres Major Wellington.” Definitely a weekend recipe. Ground up the remaining steaks with some fat off a smoked ham I had in the freezer for burger meat and packed it flat in ziplocks in the freezer.
14 Likes
That looks amazing Brian.
I made my first attempt at Beef Wellington over the holidays and all went about like yours above, including the knife cuts on the pastry-all was great until I cut it and the bottom fell out of it. Too much moisture I suppose from the duxelle. I cooked it down for like 45 minutes, I guess it needed 45 more as he bottom got soggy and fell apart :(.
Anyway, that leads me to your comment of cleaning out the frig/freezer. I had a second piece of the filet, some leftover lobster tails from NYE…so I cut the leftover filet into steaks, butter/lemon poached the lobster, and whipped up a bernaise sauce Friday night, and too called it “leftovers” 
7 Likes
I like the crust in yours. Recipe said 200° for 35min but after 30 it was still pale. I cranked it up to 375° for about 7min and it got some color to it.
I’m not home where my notes are but I baked mine at either 375 or 400 for 30-35 minutes.
How long did you cook the moisture out of your duxelles?
Maybe 1/2 hr - 40 min. It was sizzling in the background while I was doing dishes. I cooked them until it was kinda crumbly in the pan.
I did about the same amount of time, but the bottom was just a soggy mess. Too bad as I had high hopes that were crushed 
1 Like
A good solid layer of prosciutto wrapped up the ends as well is there to keep the moisture inside and away from the pastry dough.
It also helps to first wrap it with a crepe, and then puff pastry.
1 Like
Cheating, as it was last night’s, but just found this thread.
Meatball: pork, veal, (house) breadcrumbs, eggs, parmigiano regiana, grana padano, pecorino romano, onions sautéed in (house) chicken stock, parsley
Marinara: tomato, garlic, basil, olive oil
6 Likes
I would think 200 would have to be Celsius. I can’t imagine 200f would ever brown a pastry.
Exactly. Phyllo dough works as well.
That makes sense it was Gordon Ramsey. And no, I disn’t think 200° would do anything but it’s what he said in the video, plis I’ve made it before from the same recipe!
I watched the same video-and it took me a bit to figure out. He was talking Celsius which is like 390 our temp.
1 Like
.