Holiday Gatherings

Book by Nov 30th

Live Like a Local

The Final Feast

December 21

New Years Cabaret
at Poste

December 31

Reservations: 202.783.6060




Recipes:

CUCUMBER YOGURT SOUP

  • 10 each cucumbers, peeled and seeded, cut into 1-inch pieces
  • 2 each jalapeños, seeded
  • 1 red onion, peeled and cut into medium dice
  • 10 basil leaves
  • 10 mint leaves
  • 2 cups Greek yogurt
  • ¼ cup Champagne vinegar
  • Salt and white pepper to taste

Blend all ingredients in batches. Do not over fill blender. Blend until a smooth consistency. Season to taste, chill and serve.

POSTE CREPE BATTER

  • 8 eggs
  • 12 ounces clarified butter
  • 2 qts whole milk
  • 1 pint all-purpose flour
  • 1 pint buckwheat flour

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

HERB VINAIGRETTE

  • 4 bunches parsley
  • 1 bunch oregano
  • 3 bunches dill
  • 8 oz. tarragon
  • 1 lb. chives
  • ¼ cup Honey
  • ¼ cup Dijon mustard
  • ½ cup Champagne vinegar
  • 4-6 shallots, chopped
  • 2 tsp garlic
  • salt and pepper
  • canola 0il (to consistency)

Blend all ingredients until smooth and emulsify with Canola Oil to consistency.

SMOKED TROUT RILLETTES

  • ½ cup small diced onion
  • ½ cup white wine
  • juice and zest of 1 lemon
  • cup heavy cream
  • ounces butter, unsalted, room temperature
  • salt and white pepper to taste

Add one ounce of butter to a heavy-bottom, medium-sized pot on medium heat. Once melted, add onion and sweat until translucent. Add white wine and cream; reduce by 25 percent. Add cleaned trout and stir to incorporate, about 1 minute. Remove warm trout and place into a food processer, slowly adding butter until incorporated. Zest in lemon and then add juice. Season to taste. Pulse to incorporate seasoning. Refrigerate to cool and then serve.

Serve with crackers as a dip or small scoop on each cracker for hors d'oeuvres. It can also be plated as a composed appetizer. Serves 8-12 people .

Notes:
It's great if you want to smoke your own trout, but you an also get some very good quality store-bought product; just make sure you are getting it from a reputable source. Whole is always best.

PARSLEY PUREE

  • 2 bunches fresh parsley
  • 1 tablespoon walnut oil
  • 1 tablespoon orange oil
  • 1 tablespoon grapeseed oil

Blanch, shock, and drain parsley with stems in tact. Puree in blender with oils and a pinch of salt until smooth. Reserve.

PICKLED SHRIMP

  • 1 ½ cups white vinegar
  • ½ cup water
  • 3 Tbsp coriander seed
  • ¼ tsp mustard seed
  • 1 finger ginger (fresh)
  • ½ cup onion (thinly sliced)
  • 1 lemon (cut in half)
  • pinch of crushed red pepper
  • 2 bay leaves
  • 3 cups shrimp (16/20 p/d)

Toast aromatics in pan. Add vinegar and water to toasted spices, bring to boil. Pour hot boiling liquid over shrimp in sterile container. Cool at room temperature before chilling overnight.