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Chocolate-Dipped Mandarin Oranges
A few weeks before Thanksgiving, when all the foodie world was focused on turkey and my Instagram feed was clogged with photos of holiday dishes, I wasn’t quite ready to join the frenzy. On this Saturday night in early November, I was in the mood for something deeply warming, wintery and rich, special but not fancy, and not involving poultry, potatoes, or pumpkin.
The answer came in the form of a big pot of deeply flavorful, spoon-tender short ribs, braised in Pinot Noir spiked with cognac, pancetta, rosemary and thyme. Most definitely not a stew, these ribs simmer in a wine-y broth that cooks down and concentrates to form an intense, silky sauce. As an added bonus, short ribs are best made early in the day or even the day before, making them the ideal dish for entertaining or a date night at home.
On the plate next to the ribs, a soft and starchy side complements the soft beef and catches every last drop of that sensational sauce. Since I wanted to stay away from potatoes, I chose butternut squash; with its brilliant orange color lighting up the plate, there was no need for a green vegetable.
For a pre-dinner nibble I made my version of the flaky, buttery little cheese crackers we’d had on a trip to London a few years ago. Tiny but intensely cheesy, they’re the perfect small appetizer before a hearty main course.
After the richness of the beef, I knew we’d have no appetite for a decadent dessert. Instead, something sweet but light, fresh and fruity: tiny mandarin orange slices dipped in dark chocolate. This dessert is deceptive – it’s so simple, just two ingredients and a preparation so easy it barely qualifies as a recipe. But the combination is surprisingly sophisticated. The sweetness of the chocolate brings out the tartness of the oranges. The burst of juice that floods over your tongue when you bite into the orange is followed by the silky smoothness of the chocolate, in a taste and texture combination that will make your taste buds tingle.
For music to cook by, I created a great new classical playlist, a collection of virtuoso violin performances. Listen to my Classical Fall Volume 2 playlist on Spotify.
The Game Plan
- The ribs take a while to braise, and benefit greatly from a 4 hour rest before finishing and serving. Make them early in the day, or the day before.
- While you’re at it, the butternut squash can be cooked and whipped in advance, and the dough for the Cheddar crackers can be mixed, shaped and chilled – early in the day or the day before.
- A couple of hours before dinner, bake the crackers. While they’re baking, dip the mandarin oranges in chocolate and set them aside at room temperature until serving time. As soon as the crackers come out of the oven, enjoy them with a glass of wine.
- About 45 minutes before dinner, heat the oven for the butternut squash. While the butternut squash bakes, simmer the ribs on the stove to reheat them, and finish the sauce.
- To download a detailed game plan with step-by-step instructions and timing, click on the image below:
