cranberries, water, and sugar over medium
heat until cranberries are soft, about 15 minutes. Remove from heat and chill overnight.
3. Strain syrup through a colander to remove
ginger and cranberry skins. Discard solids
and keep syrup chilled until serving.
4. To serve, pour 1 part chilled cranberry
ginger syrup with 2 parts cranberry juice in
champagne coupes or flutes, and top with
Prosecco. Garnish with fresh cranberries and
8 large eggs
1 small bunch chives, finely
freshly ground pepper
crème fraîche for garnish
Note: Steps 1-8 should be prepared
a day in advance.
1. Peel potatoes and slice into approximately
3/16" slices on a mandolin or by hand. Place
potatoes in a stock pot, cover with cold water
and a generous sprinkle of salt, and bring to
a boil over high heat, stirring occasionally.
Check potatoes regularly and drain when
they are just starting to get tender, about
20-25 minutes. Be careful to not overcook.
Return potatoes to pot and allow to cool.
4 lbs Yukon Gold potatoes
1¹/³ cups heavy cream
6 sprigs fresh thyme
1 medium onion
4 tbsp salted butter
2. While the potatoes are boiling, in a small
saucepan, bring cream and thyme to simmer
over medium-high heat. As soon as the cream
simmers, about 3-5 minutes, remove from
heat and allow to steep and cool.
3. Thinly slice onion. In a skillet, sweat
onions with 2 tbsp butter over medium heat.
Season with ½ tsp salt. Cook until tender
and translucent, but do not brown, about 5-7
minutes. Remove from heat and allow to cool
to room temperature.
4. Remove thyme from the cream and separate the leaves from the stems. In a mixing
bowl, whisk eggs to break up the yolks, then
gradually whisk in the room-temperature
cream. Whisk in the thyme leaves, 1 tsp salt,
and ½ tsp pepper.
5. Preheat oven to 325°F. Thoroughly coat an
8"x8"x2" square pan with cooking spray and
line with an 8"-wide strip of parchment paper
to cover the bottom and two sides. Press
parchment into the pan to form a seal.
6. Once potatoes are cool enough to handle,
cut a stack of several slices in half to create
straight edges. Cover the bottom of the pan
with a layer of potato slices; arrange the
straight edges along the sides of the pan.
Spread one quarter of the onions over the
layer of potatoes, and then pour a small
amount of the egg mixture over the potatoes
and onions until just covered. Season with a
pinch each of salt and pepper.
7. Continue layering potatoes, onions, egg
mixture, and a seasoning of salt and pepper
until you’ve reached the top of the pan.
End with a layer of potatoes and pour in the
remaining egg mixture. The liquid should just
reach the top of the potatoes.
8. Cover the pan with foil to prevent browning and bake until the custard is set in the
center, about 1½ hours. Cool and refrigerate
9. To finish, run a knife around the edges of
the pan and lift potatoes out by the parchment edges. Using a sharp knife, cut the
potatoes into 2" cubes, for a total of 16 cubes.
10. In a large, nonstick skillet, melt 1 tbsp
butter over medium heat and arrange cubes
in a single layer in the pan. Brown the 4 cut
sides and the bottoms of the potatoes, about
4 minutes on each side. After browning two
sides, add another 1 tbsp of butter to the pan.
Garnish with chives and serve with crème