Baked Camembert with Porcini Mushrooms and Figs

To start off our meal, and to placate everyone while I was finishing cooking, I served a baked Camembert with sautéed porcini mushrooms and shallots sweetened with some fig jam. I love cheese, but have never been a fan of Camembert on my cheese plate, but I do love it baked with some jam! Imagine a baked brie enveloped by puff pastry and topped with some raspberries and walnuts, what could be better? I wanted to make our dish a bit more savory and a tad less buttery so I went with searing some porcini with shallots baked over the Camembert. Everything can be assembled ahead of time, and just stick it in the oven for 10 minutes to warm up before serving. The temperature is not really important, so you can add it to the oven with your turkey/goat/lamb/ham or whatever else is roasting in there!

Chanterelle Mushroom Soufflé

Chanterelle Mushroom Soufflé Daria Souvorova 2 hours serves: 2-3 people Chanterelle mushrooms are my favorite! My mom used to go hiking in the late summers and bring me jars full of freshly boiled Chanterelles, but she has not been able to find them of late…however, the addiction has been formed! I must have them every…

Chanterelle and Lentil Stew

Red wine is delicious with lentils, and I knew these flavors would pair really well with the earthiness of my Chanterelle mushrooms.  I was not wrong! This is a delicious dish, and really easy to make. Just combine the ingredients and simmer for a half an hour and you are ready for dinner!

Red Snapper and Clam Hot Pot (Sugata Nabe)

Next weekend, we are throwing a huge Japanese-Hawaiian fusion dinner, so I wanted to get a head start on trying out some of the flavors. Red snapper is beautiful, it is one of my favorite fishes for dishes in which I want to present the whole fish.

For the dinner party, I will serve this dish alongside a second hot pot called Yose Nabe, generally referred to as the Anything Goes Hot Pot where I will have a plethora of flavors, so I will keep the broth simple for the Snapper Hot pot.

Tonight, I wanted to add a bit of nuance to the flavor by adding some clam meats to the broth. The pairing is delicious, but if you want to go for a more traditional flavor, omit the clams.

This can be cooked on a hot plate right at the table or cooked beforehand in the kitchen. If you are cooking it table-side, it might take a bit longer to cook through.