This dish is adapted from a recipe by chef and author of "The Modern Vegetarian," Maria Elia. It was the first time I’d ever cooked with Indian spices. I was so enamored with what come out of the oven, I was inspired to create my own boozy version. Bon appètit!
Yield: About 15 “parcels”
One 2-pound butternut squash, peeled, seeded, and diced into ½-inch cubes
Coarse sea salt and freshly ground black pepper
Extra-virgin olive oil
40 fresh curry leaves, or 10 dried
1 ½ teaspoons black mustard seeds
½ teaspoon dried fenugreek seeds
1 onion, finely chopped
3 garlic cloves, minced
1 ½ inches fresh ginger, peeled and finely grated
1 tablespoon cumin seeds
1 teaspoon red pepper flakes
1 tablespoon ground cinnamon
½ cup vodka
1 ½ cups ricotta, drained
½ cup pine nuts, gently toasted
One 16-ounce package phyllo pastry sheets, defrosted
8 tablespoons (1 stick) unsalted butter, melted
1 batch Bloody Mary Tomato Jam (See below)
1. Preheat your oven to 400°F. Arrange the squash on a large baking pan with a couple glugs of the oil and season with salt and black pepper. Toss well to coat and roast for about 25 minutes, or until soft. Remove from the oven and set aside.
2. Meanwhile, heat 2 to 3 tablespoons of the oil in a large frying pan over medium heat. Carefully add the curry leaves, mustard seeds, and fenugreek seeds and cook until they start to “pop.”
3. Immediately add the onion, cumin seeds, garlic, ginger, red pepper flakes, and cinnamon and cook until the onion is softened, stirring occasionally.
4. Deglaze the pan with the vodka, being sure to scrape any stuck-on bits off the bottom. Simmer for 3 to 4 minutes, until most of the liquid has cooked off. Transfer to a bowl and let cool slightly.
5. Combine the cooked squash with the onion mixture, along with the ricotta and pine nuts. Adjust the seasoning to taste.
6. Preheat your oven to 350°F and line two baking sheets with parchment paper.
7. Lay out the phyllo sheets, keeping those you aren’t working with covered with a damp tea towel so they don’t dry out. Place one sheet of phyllo on a dry, flat, clean work surface, brush gently with melted butter starting from the center and making your way out toward the edges, and assertively place another sheet on top. Butter again and then cut lengthwise into four equal strips. Place a heaping tablespoon of the butternut mixture on the lower right-hand corner of each strip. Holding the top right-hand corner of the pastry, fold it over the mixture to form a triangular shape, having the edges meet. Then flip the triangle over to encase the mixture and continue this motion, lining up the edges all the way down the length of the phyllo. Seal the edges with butter and place on your prepared baking sheets. Brush the tops of each parcel with butter. Repeat until your baking sheets are full.
8. Place in the oven and bake for 25 minutes, or until crisp and golden.
9. When you put the parcels in the oven, start making your Bloody Mary Tomato Jam. Serve hot.
The subtlety of the vodka in this dish is welcome because of the bolder flavors of the squash and tomatoes. But if you want to try something a little bit stronger, sub out the vodka for white rum, tequila, or even something herbaceous, such as aquavit.
Bloody Mary Tomato Jam
Yield: 1 cup jam
Extra-virgin olive oil
30 fresh curry leaves
1 teaspoon yellow mustard seeds
½ teaspoon cumin seeds
2 garlic cloves, minced
3/4-inch fresh ginger, peeled and finely grated
1 tablespoon tomato paste
1 pint cherry tomatoes, halved
½ cup vodka
Juice of 1 lemon
1 teaspoon grated fresh horseradish
4 dashes Worcestershire sauce
Pinch of sugar
Pinch of salt
1. Heat the oil in a medium frying pan over medium heat until hot.
2. Add the curry leaves, mustard seeds, and cumin seeds and sauté until just beginning to “pop.”
3. Add the garlic, ginger, and tomato paste and continue to cook for 1 minute, stirring constantly.
4. Add the tomatoes, vodka, lemon juice, horseradish, Worcestershire, sugar, and salt and stir well. Simmer over low heat for 15 to 20 minutes, stirring occasionally, until the tomatoes have softened and the sauce has thickened.
5. Remove from the heat and allow to cool slightly before serving.
Note: The jam will keep for up to 1 week in the fridge.
Adapted from COOKING WITH COCKTAILS: 100 Spirited Recipes by Kristy Gardner. Photos by Kristy Gardner. Copyright © 2017. Used with permission of the publisher, Countryman Press. All rights reserved.
Source : http://www.elledecor.com/life-culture/food-drink/g9179414/cocktail-dinner-recipes/