50 Shades Of Berry

When we hear the maxim, ‘your eyes were bigger than your stomach,’ we usually turn up our noses, because visual consumption has always been just as important to us as eating is. The same could be said of today’s Monday menu, which was inspired by the rich berry colors of Marc Jacobs’ NYFW show last week, as well as Belvedere’s new wild berry vodka (launching in spring).

The show transported us to something of a Victorian novel – a novel that included vodka served neat to everyone watching – making us feel more like we were in a beautiful Russian boudoir rather than the Park Avenue Armory. Wherever we were, the last look – a full body sequined coat of the wild berry persuasion – hit us like Emma Stone on the red carpet. Here’s the menu we made as a tribute (vodka cocktail pairing included of course)…

runway-looks-2015 belvedere-berry-mint-cocktail

Berry Mint Cocktail

– 1-2 Blackberries

– 1-2 Raspberries

– 1-2 Blueberries

– 2-3 Fresh Mint Leaves

– 1 oz Lemon Juice

– 1.5 oz Belvedere Vodka

– 4 oz Seltzer

In the bottom of a glass, muddle berries, mint leaves, and lemon juice. Pour in vodka and seltzer. Stir well.

berry-crostini-with-ricotta berry-compote-crostini-recipe

Savory Berry Compote Crostini 

– 1 TBSP Olive Oil

– 1 TBSP Shallot, minced

– 1.5 cup Blueberries

– 1.5 cups Blackberries

– 1.5 cups Raspberries

– 1 TBSP Fresh Lemon Juice

– 1/4 cup Cognac

– 1 tsp Sugar

– 1/2 tsp Kosher Salt

– 1 TBSP Fresh Thyme, plus more for garnish

– 1 cup Ricotta Cheese

– Olive Oil

– 1 French Baguette, sliced

In a small pot, heat olive oil over medium heat. Add shallots and sauté until tender. Add berries, lemon juice, cognac, sugar, salt, and thyme. Reduce heat to a simmer. Simmer for 20-30 minutes, stirring occasionally, until berries begin to breakdown and create a thick compote.

Preheat oven to 375 degrees Fahrenheit.

Brush bread slices with a small amount of olive on both sides. Place on a baking sheet lined with parchment paper. Toast for 5-7 minutes until golden brown.

Spread about 1 tablespoon of ricotta cheese on each crostini. Top with a teaspoon of berry compote and garnish with fresh thyme.

flank-steak-with-reduction-sauce-and-vegetables pan-seared-flank-steak-with-blueberry-sauce-and-bok-choy

Pan-Seared Flank Steak with a Blueberry Reduction Sauce and Steamed Baby Bok Choy

– 1 TBSP Olive Oil

– 1 TBSP Shallots, minced

– 1 tsp Garlic, minced

– 1 TBSP Rosemary, chopped

– 1 cup Blueberries

– 1/4 cup Balsamic Vinegar

– 1 cup Beef Stock

– 1 tsp Salt

– 1 tsp Black Pepper

– 1 TBSP Butter, cold

– 1 TBSP Olive Oil

– 1 lb Flank Steak

– Salt, to taste

– Pepper, to taste

– 1 lb Baby Bok Choy, trimmed

In a small sauce pot, heat olive oil over medium heat. Sauté shallots and garlic until tender but not browned. Add rosemary, blueberries, and balsamic vinegar. Simmer until balsamic vinegar is reduced by half and has a syrupy consistency. Add beef stock and continue to simmer until sauce has reduced and thickened. Season with salt and pepper. Remove from heat and swirl in cold butter. To create a smoother sauce, use an immersion blender to purée the sauce.

Season flank steak with salt and pepper to taste. In a skillet, heat olive oil. When oil is hot add steak to pan. Sear on first side until a nice brown crust forms. Turn and sear on the second side until meat has reached the desired temperature. Cooking times will vary on the piece of the meat.   When meat is finished cooking, let it rest for 10 minutes and then slice against the grain into portion sizes.

Steam baby bok choy until vegetables are bright green and just tender. To serve, place baby bok choy on the plate and top with flank steak. Drizzle 2 ounces of sauce over each portion.

berries-and-cream-dessert berries-and-whipped-cream-dessert

Berries and Fresh Whipped Cream

– 1 cup Blueberries

– 1/2 cup Raspberries

– 1/2 cup Blackberries

– 1/2 cup Strawberries, hulled and cut into quarters

– 2 TBSP Fresh Orange Juice

– 1 TBSP Honey

– 1/4 cup Fresh Mint

– 1 TBSP Orange Zest, plus more for garnish

– 1 cup Heavy Whipping Cream

– 1 TBSP Confectioners Sugar

– 1 tsp Vanilla extract

In a bowl combine berries, orange juice, honey, mint, and orange zest. Mix well and cover. Place in the refrigerator for at least 30 minutes.

In the bowl of a stand mixer, add heavy whipping cream, confectioners sugar, and vanilla extract. Using a whisk attachment, beat mixture on high for 2-3 minutes until stiff peaks form.

Serve whipped cream with berry mixture in a bowl and garnish with orange zest.

*Photographed by Alli Shepherd. Sponsored by Belvedere