12 Recipes You Have to Master If You're the Martha of Your Friends
Awe-Inspiring Martha Stewart Recipes
If you're the Martha of your circle, chances are you host dinner parties for 12 or 20, bake your own whole-wheat sticky buns every weekend, and pipe a mean basketweave. Yes, we’re talking to you! We know you need some new and challenging recipes to up your culinary ante. Here are some classics you should master if you have Martha chops (and if you haven’t already!), and a few tricky recipes that we think you’ll ace.
Consider this entry-level spectacular. This French classic, resembling floating islands (hence the name), will surely to wow your dinner guests.
Cue the foie gras, the best versions of this classic recipe call for the beef fillet to be spread with pate -- and Martha opts for a foie gras version -- then topped with the rich mushroom mixture known as duxelles, then encased in puff pastry.
If you're intimidated, try our Mini Beef Wellingtons which can be made ahead -- they're sure to impress your dinner guests.
Salt-Baked Arctic Char
For drama and for taste! This technique for cooking a whole fish looks intimidating and rather like something only a restaurant chef (or Martha) would do. Actually cooking meat or fish in a salt crust is a time-honored method used by the Romans. It seals the fish, and cooks it -- without overwhelming it with salt. Wrapping the artic char in leeks is a totally Martha touch -- and makes for an even more spectacular presentation.
Scandinavian Princess Cake
Just the thing for a princess, whether Scandinavian or not? This beautiful, elaborate cake is made with 3 layers of egg-rich genoise, pastry cream, whipped cream, simple syrup, and marzipan. It takes a steady hand to assemble -- but there's no frosting or piping needed. Just an artistic touch for the lacy doily decoration on top of the marzipan coating.
Gold-Flecked Quail Eggs with Matcha Salt
Why cook chicken eggs when you can serve quail? Why devil when you can gild? And make sure your salt is flavored with the ne plus ultra of Japanese green tea.
Sure cassoulet is rich, meaty, and hard to resist. Yes it takes a while to prep: Martha's recipe is a two-day process that calls for roasting ducks and a goose, browning lamb and pork in duck fat, and combining all along with beans, garlic sausage, herbs, and plenty of wine. This mammoth dish feeds about 50. Do you have enough silverware?
If you're someone who likes to make dinner rolls as well as the dinner, why make typical rolls when you can make ones that resemble turkey tails? Don't save this recipe for Thanksgiving, give it a try today.
Not your usual weeknight casserole, this recipe takes "lasagna" to a new level (layer?!). Pork shoulder, porcini and cremini mushrooms, homemade lasagna noodles, plenty of Marsala, Parmesan, and lots of bechamel -- all layered in individual portions (gold ramekins are optional).
Brioche de la Riviera
There's brioche and then there is this brioche, the ultimate in every way. Try it when you have the time, it's made over three days and has a lengthy ingredient list but the result is sublime.
If you're ready for a challenge beyond homemade ice cream try this beautiful bombe, an ice cream dessert frozen in a spherical shape. The recipe calls for making sorbet, ice cream, and cake and combines pistachio, vanilla, and watermelon flavors in one refreshing bite.