It’s a Pirate’s World
There was my version of kopanisti (a cheese spread) which included 1 cup well crumbled feta, 1/2 cup crumbled gorgonzola and two finely chopped hot cherry peppers, mixed well and topped with about 1/3 cup of olive oil (stir the oil in until just barely incorporated). I served this slightly spicy kopanisti with some crackers and toasted pita triangles. I initially made a variation of this on Thanksgiving Day–that version included the feta, gorgonzola along with 4 or 5 pureed roasted tomatoes (cut in half and seeds removed before roasting) and some olive oil. It had a more mellow flavor as opposed to the peppery taste of the other dip.
I also had a white bean dip with thyme, lemon and olive oil; mini pancetta cornbreads; and not letting all those turkey leftovers go to waste, I put together these really yummy wraps of roasted turkey and cranberry apple chutney rolled in a flour tortilla and sliced into thick rounds.
As for the main event, there was beef roasted with thyme and honey, glazed baby carrots, roasted potatoes, turkey tetrazzini, chicken roasted with thyme and oregano, kreatopita and my sister’s butternut squash casserole.
I know, I know … it was a kid’s party and yet none of what I just described was kid friendly per se, but my kid’s eat things like this on a daily basis so why shouldn’t others?! In all honesty, I saw many of the kids enjoying a little bit of everything that was out and that made me happy.
**It was all buffet style and nothing was plated as shown … that’s just for your viewing pleasure!!
Beef Roasted with Thyme and Honey
1 beef rump roast, about 6 1/2 pounds
Salt and freshly ground black pepper
6 tablespoons olive oil
3 medium onions, sliced
1 head of garlic, each clove peeled and mashed
5 carrots, cut into large chunks
2 cups red wine
3 cups broth
4 tablespoons thyme honey
6 sprigs fresh thyme
Heat the oven to 350 degrees. Rinse beef and pat dry with paper towels. Season with salt and pepper. Heat oil in large Dutch oven (or roasting pan over two burners) on high heat and then sear the beef until well browned on all sides. Remove the beef to a plate and keep warm. Add the onions, garlic and carrots to the Dutch oven or pan and saute until the onions are softened. Add the wine and deglaze the pan. Stir in the broth, honey and thyme and cook for a minute or so.
Place the beef back into the pan and cover tightly. Once covered, place the pan in the oven and roast for about four hours–turning the meat over a couple of times–until fork tender.
1 pound ground lamb