Now that we’ve gotten the turkey and stuffing out of the way, let’s start making plans for the New Year.
The French – Hamilton’s newest restaurant, is causing a bit of a stir in the food scene. But for all the right reasons. Gorgeous space, French Bistro menu, and brunch. This week, I sit down with their Chef de Cuisine John Forcier to talk about how he likes to spend New Year’s Eve.
Chanry Thach
“For me, the holidays are stressful enough without having to worry about cooking an elaborate dinner for a large group. Entertaining during the holidays at our house is usually about good drinks and a large spread of easily prepared foods.”
To make NYE entertaining easy, Forcier encourages you to cover your whole table with “self serve” food. “Get lots of cheese, charcuterie and oysters, cover the whole table with food and let people go nuts.” He recommends Tor Kreuger from Udder Whey cheese for some amazing chevres, and the Hamilton Farmers’ Market has all the charcuterie/oysters you’ll want and need to kick things up a notch.
The one thing Forcier always makes himself is fresh ricotta. “It is remarkably simple to make, and becomes a real talking point at the party.”
For New Years Eve, Forcier recommends a ‘self serve’ tray, with charcuterie, vegetables, and topped off with impressive homemade ricotta. (AP Photo/Richard Drew) (The Associated Press)Warm Ricotta
Ingredients
2 L 3.25% Milk
1 L 10% Cream
25 g Salt
12 g Sugar
25 g Lemon juice
7 g Citric acid
Directions
Bring the milk, cream, salt and sugar to 78 degrees Celsius.
Remove from heat and gently stir in the lemon juice and citric acid.
Let the mixture sit off the heat for 20 minutes.
Pour the mixture into a colander lined with a double layer of cheesecloth.
As the mixture sits in the colander, the clear whey will slowly drain away and you will be left with warm, soft ricotta cheese.
Once enough of the whey has drained away, transfer to a serving bowl.
Season generously on top with freshly cracked pepper, Maldon salt and good olive oil.
Serve with crostini, fruit preserves, good honey and whatever is in season.