A Modern Thanksgiving Dish

 

This fall, Reign hosted a too-chic-for-words holiday dinner party: An Urban Harvest. Chef Linda Hampsten took us on an unforgettable culinary journey. One of the stand out courses was her modern take on the crepe. This Radicchio and Mascarpone Crespelle lingers in our memory, even months after we first experienced it. Though the dish sounds intimidating, the bitter radicchio becomes tamed when it’s sautéed and then mixed with sweet mascarpone and Parmesan cheese before it is ultimately rolled into a crispy baked crepe.

“The inspiration for the crepes comes from my time living in Europe. Radicchio is a salad we’re all familiar with but very few people have it cooked. In this case, it became the filling for the crepes. Radicchio, mascarpone and parmesan were transformed into a savory crepe, topped off with poppy seed butter.” – Chef Linda Hampsten

Radicchio and Mascarpone Crespelle

(Serves 8)

Urban Harvest Dinner Crepe

Radicchio, Mascarpone Filling:

3 small to medium sized heads of radicchio, coarsely chopped, the core removed
2 cups mascarpone cheese
1 cup grated parmesan cheese
Salt and pepper

First, saute the chopped radicchio in a medium sized skillet with a 1/3 cup water over high heat in order to steam the radicchio. Stir the skillet until the radicchio is well wilted, and then drain in a colander until it’s cool. Next, squeeze the chopped cooked radicchio with your hands, a towel or a paper towel tightly, removing the excess water. Be careful, the cooked radicchio had the tendency to stain your hands or towel slightly red. After squeezing the radicchio, chop it finely, and then mix with the mascarpone, grated parmesan and season it with salt and pepper. Finally, refrigerate the filling until it will be used.

Crepes:

1/2 cup flour
1 cup milk
2 eggs
1 tab melted butter
1/2 tab vodka
Pinch of salt
Additional butter for cooking

Combine the flour and milk in a bowl and mix them well. Add the eggs, melted butter, vodka and salt, whisking until it is smooth. Next, strain through a sieve and let the mix sit unrefrigerated but covered for 30-60 minutes. Heat a nonstick skillet until hot, turn the heat slightly down, and place a 1/2 teaspoon of butter into the pan, swirling it a bit until it is melted. Immediately pour a little batter into the skillet and swirl it to the edges of the skillet. When the crepe begins to lift up at the edges and a golden color forms (about 1 to 2 minutes), flip for another minute of cooking. Remove from the skillet on to a paper towel lined plate, and then repeat the process until the mix is finished. Place a paper towel between the crepes as they stack and begin to cool. 

Assemble the cooled crepes with the filling by placing about 1/4 cup of filling in each crepe down the center. Roll the filling up inside of the crepe and set it aside.  When all the crepes are filled, warm a non-stick skillet over medium high heat. Place 2 tablespoons of butter and 1 tablespoon of olive oil in the skillet. Place the crepes inside, seam side down, and brown them until crispy.  Turn the crepes several times, browning and crisping each part evenly. Serve the crepes immediately with a little melted butter with black poppy seeds in it and garnish them with a little chopped parsley.

Wine Pairing: 2011 Grossot Chablis, Courtesy Synergy Wines

Last but not least, we never complain about a fantastic wine pairing. 2011 Grossot Chablis is the chardonnay that would be the cherry on top of this meal. The Grossots take great pride in their Chablis AOC, which comes from exceptionally well-placed sloping vineyards around the winery in Fleys, which is the continuation of the Mont de Milieu 1er Cru hillside. The Grossots are able to produce such a rich, expressive Chablis AOC because their grapes attain extra maturity due to the excellent vineyards and their practice of keeping yields low. The Chablis AOC is packed with flavors of ripe pear, honey, citrus and minerals, and has a long, refreshing finish. Enjoyable young, it is the ideal introduction to the Grossot’s house style.

Urban Harvest Dinner Wine

Photos by Jennifer Olson

Menu Calligraphy by the super fabulous Kelle McCarter, designsgirl

To see the complete Urban Harvest feature, please click here