Annes Red Wine Savarin Recipes

ANNE'S RED-WINE SAVARIN

Steps:

• Make the savarin: Place 1/2 cup warm water in a small bowl, and sprinkle yeast over water; let stand until foamy, about 5 minutes. Sift flour, sugar, and salt into a large bowl. Make a well in the center, and pour the foamy yeast and eggs into well. Mix with your hands, gradually drawing in the flour, and work to form a smooth and floppy dough. Cup your hand and beat the dough, lifting it up and letting it drop back into the bowl so it hits with a slap, until it is elastic and very smooth, about 5 minutes. You could also mix and knead the dough in the bowl of an electric mixer fitted with the dough hook attachment.
• Cover the bowl with a clean kitchen towel, and leave it in a warm place until the dough has doubled in bulk, 45 to 60 minutes.
• Brush a 1 1/4-quart ring mold with the melted butter, and chill it in the freezer. When butter has set, butter it again. When the dough has risen, add butter and work it into the dough with your hand. Alternatively, you can place the dough in the bowl of an electric mixer fitted with the paddle attachment and work the butter in. Transfer the dough to the prepared mold, letting it drop from the spoon so it is evenly distributed around the mold. Place in a warm spot to rise until the mold is full, 30 to 45 minutes.
• Preheat the oven to 400 degrees. Bake the savarin until brown and beginning to pull away from the sides of the mold, 20 to 25 minutes. Turn it out onto a rack to cool. The savarin may be baked ahead and stored in a plastic bag for up to 3 days.
• Make the syrup and glaze: In a medium saucepan over medium-low heat, heat wine with 1 cup sugar until the sugar is dissolved. Raise heat, and bring the syrup to a boil; simmer for 2 minutes. Place the savarin on a rack over a rimmed baking sheet, and spoon the hot syrup over the top. The savarin should puff up dramatically and lighten as it absorbs the syrup. Reheat the syrup that falls onto the baking sheet, and continue basting until only about 1/2 cup remains. Set this syrup aside, and transfer the savarin to a serving platter.
• Fill the center of the savarin with berries. Combine the remaining 1/2 cup sugar and the reserved syrup in a small saucepan over low heat, and heat gently until the sugar has dissolved. Continue to simmer until it thickens and coats the back of a spoon, 3 to 5 minutes. Let the glaze cool slightly, then brush it over the savarin and the berries. The savarin may be kept for up to 2 hours. Serve at room temperature.

NAVARIN OF LAMB

Steps:

• In a large Dutch oven, heat vegetable oil over medium-high heat. Season lamb with salt and pepper. Working in batches, cook lamb in a single layer until well browned on all sides, about 8 minutes per batch.
• Return all of the lamb to Dutch oven, add garlic and onions, and cook until onions are soft, 6 minutes. Add flour and cook until it is well browned, 2 minutes.
• Add wine, and cook for 2 to 3 minutes, scraping browned bits from the bottom and sides of pan. Add stock, tomatoes, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat to low; cover and cook until meat is tender, 1 1/2 to 2 hours.
• Remove meat, place in a large bowl, and set aside. Reduce sauce over high heat until thickened, about 10 minutes. Adjust seasonings. Skim off any fat. Strain sauce over meat, discarding solids; return meat and sauce to Dutch oven. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat and continue as directed.)
• Bring a small saucepan of water to a boil, and add pearl onions. Boil 2 minutes, then drain. When onions are cool enough to handle, peel and set aside. Peel baby carrots; trim tops to 1/4 inch. Repeat with baby turnips. If using large carrots and turnips, peel and cut into 1/2-inch pieces. Add onions, turnips, and carrots to Dutch oven and simmer, covered, for 30 minutes. Add peas and simmer 10 minutes more, or until vegetables are tender.
• Blanch beans until bright green and still crisp, about 5 minutes, then drain. Serve and scatter beans atop each serving.