FALL IS HERE..... !!!

Apple and Cardamom Breakfast Tarts

M A R T I N + F I T C H

THANKSGIVING 2010

Heat and eat menu

Appetizers

Butternut squash and hazelnut fillo triangles

Wild mushroom and goat cheese tarte tatins

Creamed parsnip soup with candied chestnuts

Sweet potato and fennel soup with caramelized apple

Dinner

Sage rubbed turkey (oven ready) with traditional or pumpkin gravy

Sausage and apple stuffing

Dried fruit and cornbread stuffing

Puree of sweet potatoes, pears and maple

Mashed potatoes

Corn pudding

Roasted root vegetables with caramelized onions

Brussels sprouts with crème fraîche, horseradish, apples and bacon

Thyme infused peas, asparagus and haricots verts

Creamed spinach

Green beans with french fried shallots

Dessert

Pies: pumpkin, pecan and sour cream apple

Cranberry bread pudding with crème anglaise

Pear and brown butter tarts

Spiced pumpkin pound cake or carrot

Please place your orders by November 22

Phone : 917 859 0025

Email : martin.and.fitch@gmail.com

HOLIDAY COCKTAIL PARTY

EAT

Artichoke beignets with lemon aioli and buffalo Parmesan
Pumpkin pancakes with roast duck and cranberry compote
Miniature corn puddings with crispy prosciutto
Roasted butternut squash and hazelnut in fillo
Cauliflower and lentil cake with seared lamb and mint
Tandoori shrimp with tomato and cilantro chutney
Clam and bacon pizza with fresh oregano
Miniature monte cristo sandwiches with Vermont maple syrup
Panko crusted goat cheese with fresh fig and mint
Wild mushroom tart tatin

DRINK

Apple pie martini's

BE MERRY

Call us for all your holiday needs : 917.859.0025


Martin + Fitch
675 Hudson Street #3S
New York City 10014

Peach empanadas with vanilla ice cream and mint

Preheat oven to 450 degrees

Empanada crust

1.5 cups of all purpose flour
1.5 T sugar
1/2 cup unsalted butter cut in small pieces
pinch of salt
3-4 T ice water

Peach filling

1 tsp lemon juice
1/4 cup brown sugar
1.5 T corn starch
1/8 tsp nutmeg
1/2 tsp cinnamin
1/2 tsp vanilla
3 large ripe peaches pitted and cut into large dice

1 egg white
1 T sugar


Take butter, flour, sugar and salt and mix with a pastry cutter until granular
Gradually add ice water until dough forms a ball
Set aside
Combine lemon juice, sugar, cornstarch and spices
Add peaches and vanilla and mix
Roll out dough on a floured flat surface
Cut out large rounds
Fill 1 half of the round with peach filling
Fold over and close edges with a fork
Cut to slices in top of empanada
Brush with beaten egg white and sprinkle with sugar
Place in preheated 450 degree oven for 5 minutes
Reduce temperature to 350 and bake for 10 more minutes or until golden brown
Serve warm with a high quality vanilla ice cream and mint garnish

Grilled tea brined pork chops w/ peach and tomato salad

Serves 2 

2 thick pork chops

2 c Darjeeling tea

¼ c sugar

¼ cup salt

2 t fresh thyme leaves

1 t black pepper corns

½ lemon sliced 

2 peaches, sliced

1 heirloom or beefsteak tomato, wedged

¼ red onion, sliced thin

2 T basil leaves, chiffonade

3- 4 T Annies gingerly dressing

1 T lime or lemon juice

S & P

1 bunch clean watercress or arugula 

Mix together tea, salt, sugar, thyme, pepper and lemon slices. Pour into freezer bag with pork chops, close tightly with as little air as possible and refridgerate for at least 2 hour or overnight.  

Mix together all salad ingredients and refrigerate until ready to serve. 

Remove pork chops from brine and dry well. Grill 10 minutes on each side or until the internal temperature is 150 degrees.  

Toss peach salad with watercress or arugula and plate with pork chops and serve.

seared scallops with peach and cilantro salsa

Ingredients: 

8 Sea scallops

1 tsp sweet butter

1 tsp olive oil

Sea salt

Freshly ground pepper

Peach salsa

2 ripe but firm peaches cut into a small dice

1 T olive oil

1 T fresh lime juice

1/4 cup finely dice red onion

1/4 cup finely diced red pepper

1/2 jalapeno pepper deseeded and finely diced

2 T chopped cilantro

Sea salt and ground black pepper to taste

Combine all ingredients and season with salt and pepper, then set aside

Scallops: 

Remove small muscle from all scallops

Rinse with cold water and dry completely

Add butter and oil to sauté pan

Season scallops with salt and pepper

Heat pan until it just begins to smoke

Add scallops to pan, leaving enough room so they don't touch

Sear scallops until they have a golden crust (about 1.5 minutes on each side)

Serve immediately with a spoonful of peach salsa and garnished with cilantro

 SPRING  SPRING  SPRING

Spring menu from Martin & Fitch Events

PASS

Fava bean and pecorino brushetta

FIRST

Whipped goat cheese and mascarpone ravioli

With asparagus and morels

SECOND

Sauteed soft shell crab

In a minted pea broth with pea shoots

THIRD

Seared spring lamb loin

With braised artichoke, nicoise olives and cranberry beans

DESSERT

Crunchy meringue

With lemon sorbet, strawberries and mint

Sautéed soft shell crabs in minted pea broth

Serves 4 dinner plates or 8 appetizer

Pea Broth

1 small onion, chopped

1 stalk celery, chopped

½ head fennel, chopped

2 Tbls butter or good olive oil

3 stalks of mint, tied with string

3 sprigs lemon thyme or thyme

½ tsp lemon peel

1-quart stock, chicken or vegetable

1 small potato, peeled and chopped

1-box peas, save 2 Tbls for garnish

Crabs

(shrimp can be substituted)

8 soft shell crabs

Flour for dredging, seasoned with salt and pepper

2 Tbls butter

1 Tbls oil

To plate

Crème fraiche

Pea shoots

Lemon flavored olive oil

Chopped herbs of your choice (chervil, chives, mint, parsley)

Preparing pea broth

In a heavy bottom soup pot add butter and oil. Add onion, celery

and fennel. Sweat over medium heat for 5 minutes, until vegetables

start to soften and become translucent. Then add herbs, lemon peel,

potato and stock. Bring this to a low boil and cook for 15 minutes until

all vegetables are tender. Add peas and remove from heat to cool.

When cool, remove as much mint as possible (don’t worry if a few leaves

remain) and puree in a blender. (food processor won’t give you as smooth

a broth) Place a fine sieve over a saucepan and pour the puree, pushing on 

solids with a spatula to get as much through as possible. Discard solids

this can be done in advance; it would also make a fabulous spring soup,

Topped with crème fraiche or yogurt.

-Before serving, heat the pea broth

Preparing the crabs

Dredge crabs in seasoned flour. Heat butter and oil in sauté pan. Add 

crabs a few at a time, without crowding. Sauté until golden brown and 

cooked through. Drain on paper towels and keep warm.

To plate

Pour about a ½ cup of pea broth onto a deep-rimmed plate. Top with 2 

crabs, and drizzle with lemon oil and crème fraiche . Garnish with pea 

shoots, reserved peas and fresh herbs.

Seared spring lamb loin with braised artichokes, nicoise olive and cranberry beans

Serves 4

4 ½ pound pieces of lamb loin

¼ cup XV olive oil

Fresh rosemary

Grated orange peel

1 clove garlic, crushed

Freshly ground pepper

4 globe artichokes with stems

3 lemons

2 T olive oil

1 onion

2 cups chicken stock

Fresh thyme

2 cloves garlic

Salt and pepper

1 T sherry vinegar

¼ cup port

¼ cup fresh orange juice

2 T whole grain mustard

½ cup pitted nicoise olives

Chopped chervil

1 cup shelled cranberry beans

¼ cup XV olive oil

2 T diced shallot

2 t minced garlic

1 t chopped thyme

Marinate lamb in oil, rosemary, orange peel, garlic and pepper

in a Ziploc bag for at least 1 hour. Overnight if possible

Squeeze 1 lemon into a bowl of cold water. Cut another lemon in half. 

Cut leaves off artichokes near the heart and cut off the very bottom of

The stem. Use a spoon or melon baller to remove hair from the heart.

Rub cut ends with lemon half. Use carrot peeler to peel the outside of 

the heart. Rub with lemon and then cut artichokes into ½ inch slices. 

Hold in lemon water. In a pan, sauté onion in olive oil until translucent. 

Add chicken stock, thyme, garlic, the juice of 1 lemon and artichoke slices. 

Simmer until tender and remove artichokes. Then strain stock into a 

sauce pan. Add sherry vinegar, port and orange juice. Reduce to taste 

and add mustard and olives. Set this aside. 

Preheat oven to 375

In a heavy sauté pan add olive oil and brown lamb on all sides. 

Then place in oven for 10 minutes. Remove from oven and let rest 

for 5 minutes.

To plate

Make a pile of artichokes slices on each plate. Slice lamb in to 4 pieces 

and place Over artichokes. Spoon a good amount of sauce over each 

and garnish with chopped chervil.