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The Dead 1904 Recipes | Great Performances

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NOV
17
2016
The Dead 1904 Recipes
Recipes and Food
by Mark Russell, Chef de Cuisine


Set in a Victorian mansion, The Dead 1904 is an interactive production based on James Joyce’s novella. Audience members attend Miss Morkan's holiday party, moving from room to room with the actors, listening to the music, watching the dances, and dining on a meal inspired by the menu in the novella.

The meal is prepared by Great Performances, whose chefs prepare and serve an adaptation for contemporary American tastes at every performance. Enjoy the recipes from the dinner, below.

Serving Size: 10-12

Fat Brown Turkey Stuffed with Sprigs of Parsley and Rosemary

3½ to 4 lb   Boneless turkey breast, skin on
6 sprigs      Flat leaf parsley
2 sprigs      Rosemary
½ tsp          Salt
¼ tsp          Black pepper
¼ cup         Olive oil

Pre-heat the oven to 400 degrees F. Loosen the skin from the meat of the turkey breast and slide in the herbs. Pat down. Season the skin with salt and pepper. Drizzle with oil. Place the turkey in a roasting pan and roast until the internal temperature reaches 145 degrees F and the skin is brown and crisp. Remove from the oven and rest for 20 minutes. Carve to order.


Spiral Maple Glazed Ham

6 to 8 lb    Salt cured and smoked ham, with bone
1 cup        Maple syrup
2 cup        Water

Pre-heat oven to 400 degrees F. Clean ham, removing skin, leave a thin layer of fat on the surface. Cut a waffle pattern into the fat with a sharp knife, carefully not cutting into the meat. Place ham on a rack in a heavy roasting pan with water in the bottom. Pour maple syrup over the surface of the ham. Place in an oven and roast until the fat begins to melt and brown. Baste with the rendered pan juice. Turn the temperature down and continue to cook for another hour and 15 minutes or until the internal temperature is160 degrees F. Remove from the oven and allow to rest for 30 minutes. Carve to order and serve with rendered and reduced pan juice.


Beef Tenderloin with Fig and Cocoa Glaze

2½ to 3 lb   Beef tenderloin, trimmed and tied
3 Tbsp        Olive oil
2 Tbsp        Fig sauce
¼ cup         Cocoa powder
1 tsp           Kosher salt

Pre-heat oven to 400 degrees F. Season tenderloin with salt. In hot sauté pan sear the tenderloin in 1 tablespoon of olive oil. Brown on all sides. Remove from pan and cool slightly. Rub entire surface with fig sauce. Then coat with cocoa powder. Place in a roasting pan and drizzle with the remaining 2 tablespoons of olive oil. Roast in the oven until the beef reaches an internal temperature of 115 degrees F.  Remove from the oven and let rest for 20 minutes. The beef’s temperature will continue to climb to 120 to 125 degrees F for medium rare. Slice and serve. Present with remaining sauce in a gravy boat.
  
Fig Sauce

1 lb            Light fleshed figs, cut into quarters
1 cup         Sherry
1 cup         Water
¼ cup        Sherry vinegar
½ cup        Sugar
¼ tsp         Kosher salt

Combine all in a pot and stew gently over medium heat until soft. Cool to room temperature and puree until smooth.


Cranberry Pineapple Relish

¼ cup        White onion, minced
¼ cup        Celery, minced
2 cup         Fresh pineapple, diced
1 cup         Fresh cranberries
1 Tbsp       Olive oil
¼ cup        Sugar
¼ tsp         Kosher salt
½ tsp         Black pepper

In a medium sized pot, sauté onions and celery over medium-high heat in olive oil until soft. Stir frequently to keep from burning. Add remaining ingredients and continue cooking until cranberries begin to pop and the pineapple softens. Remove from heat and let cool.


Mashed “Floury” Potatoes

2 lb            Large russet potatoes
2 cup         Heavy cream
1 lb            Unsalted butter
1 Tbsp       Kosher salt

In a large heavy pot, cover washed and scrubbed potatoes in cold water with salt. Bring to a simmer and cook potatoes until the skins burst open, about one hour. While the potatoes are cooking, melt the butter with cream in a separate pot and keep warm. Drain the potatoes from the cooking water and allow to cool slightly. While still warm, peel off the skins and place back into the warm pot and cover with a lid. Mash potatoes with a potato masher. Stir in the cream and butter mixture a little bit at a time as you mix, working quickly to maintain the heat in the potatoes. Season with salt to taste.


Bread & Butter Pudding with Vanilla Custard

Flavored Butter
1 ½            Tbsp Unsalted butter, softened
1 pinch       Ground nutmeg
1 pinch       Ground cinnamon
1                 Large orange, zested
 
Combine ingredients in a small bowl and mix well to incorporate spices and orange zest into butter. Set aside.
 
Pudding
8                 Slices of good quality bread, cut into 1/3 inch slices
9                 Large eggs
1½ Tbsp     Sugar
1½ Tbsp     Milk
2⅓ cup       Cream
1                 Vanilla bean, scored lengthwise and seeds removed
 
Preheat oven to 300 degrees F. Brush bread with the butter mixture and toast lightly. Combine eggs and sugar in a bowl and mix well. In a sauce pot, heat milk, cream and vanilla seeds to scalding hot. Shingle bread throughout shallow baking dish. Whisk warm milk and cream into egg mixture. Pour over bread and allow to soak for ten minutes. Bake until golden brown and firm to touch. Serve warm.

Vanilla Custard
1 cup          Heavy Cream
1 cup          Whole Milk
2                 Vanilla beans
4                 Egg yolks
⅓ cup         Sugar
 
Prepare ice bath. Combine milk, cream and vanilla beans in a saucepot over medium-high heat and bring to a boil. Whisk sugar and egg yolks together in a bowl until light and fluffy. When the milk and cream mixture comes to a rising boil, pour over the egg mixture and whisk thoroughly.  Strain the mixture into a bowl, then return vanilla beans to the custard. Cool over ice bath. Serve the vanilla custard with the bread pudding.

Press:

Playbill, Broadway World, The New Yorker, New York Times 1New York Times 2, Epoch Taste, Theater Mania, Talkin' Broadway


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