World-class host and home chef Sherin Koshy put together a stunning summer meal and was kind enough to share the menu with Edible DC. Enjoy!
MENU
Yogurt-Marinated Chicken
Thigh Skewers
Rosehip Sticky Date Cake
Homemade Blueberry
Cream Yogurt
Pomme Mousseline
Sparkling Rosé
Rosehip Sticky Date Cake
2 cups pitted medjool dates
1 1/4 cups hot milk
1 teaspoon vanilla extract
2 large eggs
1/2 cup butter
11/2 cups rose syrup (recipe below)
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350°.
Soak dates in milk for 1 hour then blend with
a mixer, adding in vanilla extract, eggs, and
butter.
In a separate bowl, mix dry ingredients, then
fold in the blended date mixture.
Pour into a greased cake pan and cook at
350° for 35 minutes.
Let Cool.
Pour 1 1/2 cups of rose syrup on
cake. Serve warm or refrigerated.
Rose syrup:
15–20 fragrant red roses
1 1/2 cups sugar
Wash rose petals, add into boiling water.
Reduce heat and simmer for 15 minutes.
Strain out petals.
Add sugar to infused water and boil until it turns into syrup
(about 1 hour).
Yogurt Marinated Chicken Thigh Skewers
Chop chicken into cubes and mix with plain yogurt, approximately 1 cup per pound of chicken. Marinate for at least 1 hour or overnight.
Soak skewers in water to prevent the ends from burning on the grill.
Alternate chicken with red onion cubes and red pepper slices on skewers.
Grill on a medium-low heat, turning
frequently
Homemade Blueberry Creamed Yogurt Blueberry Compote
4 cups blueberries
1/2 cup sugar
3 teaspoons pectin
Add ingredients to saucepan and bring to boil. Stir 20 to 30 minutes until the mixture turns into a jam-like texture. Let cool.
Creamed Yogurt
5 cups whole milk plain or Greek yogurt
1/2 cup plus 6 tablespoons heavy cream, divided
Combine yogurt and ½ cup cream in
blender for about 2 minutes.
Layer the bottom of small jars with cooled
compote and add the yogurt cream
mixture on top.
Mix 1 tablespoon of blueberry compote
with 6 tablespoons of heavy whipping
cream, whip into a thick consistency for
a minute, and top each serving with this
mixture.
Pomme Mousseline
5–6 Medium Russet Potatoes
1/2 cup heavy cream
1/2 cup butter
Salt and pepper to taste
1/2 cup grated mozzarella cheese
1/2 cup diced tomatoes
Cilantro to garnish
Preheat oven to 350°.
Boil potatoes until fully cooked. Remove from heat and immediately run under cold water to easily remove the skin.
Chop potatoes into wedges and toss in a
blender with cream and 2 cups of water.
Return pureed mixture to saucepan, add in butter with salt and pepper to taste.
Stir until the potatoes are silky, smooth, and well balanced, about 10 minutes.
Add mixture into ramekins and top with cheese and pepper. Bake for 12 minutes.
Remove from oven and top with chopped tomato and cilantro.
Bon appétit!!