The Blasphemist's Christmas

See Also
The Feasts: Holiday Banquets to the Nth Degree
  Lentils in Cider With Nori

The Chef
Wylie Dufresne of WD-50

Servings
8 people

Ingredients
2 cups French green lentils
2 quarts apple cider
1 carrot, peeled and split
1 stalk celery, cut in half
2 cloves garlic
½ medium onion
1 sprig thyme or bouquet garni
Salt
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
1 sheet roasted nori, cut into 4 long strips, then cut into ribbons 1/2-inch wide

Cooking Instructions
Place the lentils, cider, carrot, celery, garlic, onion, and thyme in a saucepan and cook over medium-low heat for 40 minutes or until the lentils are tender. Drain the lentils, reserve the liquid, and discard the vegetables. Add salt, vinegar, and oil to the lentils, stir in a little of the reserved cooking liquid, and set the pan in an ice bath to cool. Just before serving, fold in the mustard and sprinkle in the nori. Serve at room temperature.

Best With
Suggested Menu: eggnog ice cream with caviar and pumpernickel croutons; rack of lamb with candy-cane crust; smoked mashed potatoes; lentils in cider with nori, mincemeat gravy; goat-cheese panna cotta with bacon syrup and cashews


Photograph by Reinhard Hunger

 
 
   
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