Franco-American hostess, chef and professional tablescaper Héloïse Brion shares three recipes for the festive season …
ORANGE AND PISTACHIO SALAD
Serves 4-5
Preparation time 15–20 minutes
Ingredients
6 blood oranges
2 shallots, thinly sliced
2 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
1 tsp honey
Sea salt
Freshly ground pepper
250–300g mixed lamb’s lettuce, rocket or
baby spinach
About 10 olives
Leaves of 4-5 sprigs coriander, chopped
Leaves of 4-5 sprigs mint, chopped
250g burrata, torn into pieces
60g shelled roasted pistachios, chopped
2 pinches sumac (optional)
Method
1. To prepare the dressing, juice 1 blood orange and pour into a bowl. Add the shallots, vinegar, olive oil, and honey, whisk to combine.
2. Season with salt and pepper, and set aside.
3. Remove the peel from the remaining blood oranges. Cut the fruit crosswise into 1cm slices.
4. To serve, place the greens on a serving plate. Arrange the orange slices and olives over the top, sprinkle with the herbs, and scatter over the burrata and pistachios.
5. Drizzle the dressing over and sprinkle with sumac, if using.
PORK LOIN WITH FRUIT STUFFING AND PEARS
Serves 8-10
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Ingredients
Extra virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
200g mixed dried fruit, such as apricots, figs, and cranberries (chop larger fruit intro small pieces)
Leaves of 3 sprigs fresh sage, chopped, plus extra to garnish
1 pinch paprika
240ml water
Finely grated zest of 1 orange, preferably organic
About 10 cooked chestnuts, chopped
1 handful roasted hazelnuts, chopped
100g baby spinach
1.8kg boneless pork loin, butterflied (ask your butcher to do this)
75g unsalted butter
5 small pears, halved lengthwise
Juice of 1 lemon
1 tbsp maple syrup
Leaves of 1 sprig rosemary, chopped, plus extra sprigs to garnish
3 tbsp pear jam (try Bonne Maman), warmed
Salt and freshly ground pepper
Method
1. Heat a little olive oil in a saucepan and cook the onion and garlic with a pinch of salt over low heat for 4-5 minutes, until softened. Stir in the dried fruit, sage and paprika. Allow to cook for 2 minutes, add the water, and allow to simmer for 5 minutes. Remove from the heat and let cool.
2. Stir in the orange zest, chestnuts, hazelnuts, and spinach.
3. Open the pork, lay it flat, and season with salt and pepper. Top with the dried fruit mixture, leaving a 3-4cm border all the way around. Starting at one long side, roll the meat up and tie it at regular intervals, using kitchen twine. Preheat the oven to 180°C.
4. Melt 50g butter in a Dutch oven over medium heat and brown the pork for 3-4 minutes on all sides. Place in the oven for about 5-10 minutes.
5. Wash the pears, cut them in half lengthwise, and coat with the lemon juice.
6. Melt the remaining butter, mix it with the maple syrup and chopped rosemary, and pour over the pears. Arrange the pears around the pork and cook, uncovered, for 50 minutes. Cover with the lid or aluminum foil and cook for an additional 10 minutes, or until the temperature of the meat reaches 63°C in the centre.
7. Remove from the oven and brush the roast pork with the warm pear jam. Cut into 3-4cm slices, garnish with rosemary sprigs and sage leaves, and serve with the pears.
COFFEE CHAI DISCO COCKTAIL
Serves 3–4
Preparation time 15 minutes, plus preparing the dried orange slices
Infusion time 2 hours
Ingredients
200ml vodka
4 star anise pods, plus extra to decorate
4 chai tea bags
80ml coffee liqueur
100ml heavy cream
Ice cubes
Ground cinnamon
Cinnamon sticks
Dried orange slices
Method
1. Pour the vodka into a pitcher, add the star anise pods and tea bags, and allow to infuse for at least 2 hours.
2. Remove the tea bags and star anise. Mix in the coffee liqueur and heavy cream until combined.
3. Taste and add more vodka, coffee liqueur, or cream, according to your personal taste.
4. Fill cocktail glasses with ice and pour the mixture over. Decorate each cocktail with a small pinch of ground cinnamon, a cinnamon stick, and a dried orange slice.
My Art of Entertaining: Recipes and Tips from Miss Maggie’s Kitchen, Flammarion.
SEE MORE: Author Skye McAlpine’s Inspiration For Festive Feasting