Produced by Brett Levine
Food Styling by Lily Plauché
Photography by Caroline Wallace
1 tablespoon mayonnaise
2 teaspoons whole-grain Dijon mustard
½ teaspoon white wine vinegar
½ cup sliced celery
¼ cup chopped red onion
6 cornichons, chopped
3 hard boiled eggs, peeled and chopped
1 ( 3.5 oz) tin kippered herring
Salt and pepper
In a medium bowl, stir together mayonnaise, mustard, and vinegar. Add celery, onion, cornichon, and eggs. Fold in herring. Season to taste with salt and pepper. Cover and chill until ready to serve.
2 tablespoons olive oil
1 medium onion, chopped
8 garlic cloves, minced
2 pounds russet potatoes, peeled, cubed
6 cups chicken or vegetable broth
⅔ cup butter
½ cup all-purpose flour
4 cups milk
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 ( 8 oz) container sour cream
- Heat oil in a Dutch oven over medium-high heat. Add onion and cook 6 minutes or until tender, stirring occasionally. Add garlic; cook, stirring occasionally, 30 seconds. Add potatoes and broth. Bring to a boil. Cover and reduce heat to a simmer. Cook 10 minutes or until potatoes are tender.
- Melt butter in a medium saucepan over medium heat. Gradually whisk in flour until smooth. Cook, stirring, for 1 minute. Gradually whisk in 2 cups milk. Pour mixture into Dutch oven with potatoes. Stir in remaining 2 cups milk, salt, and pepper. Cook over medium heat until bubbly and slightly thickened. Remove from heat; stir in sour cream.
6 large eggs
1 cup granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour, sifted
½ teaspoon kosher salt
4 ounces bittersweet chocolate, melted
1 (14 oz) can or jar sour cherries, drained, reserving juice
½ cup sugar
½ cup kirsch
4 cups heavy whipping cream
¾ cup powdered sugar
¼ cup kirsch
1 teaspoon vanilla
- Preheat oven to 350◦F. Grease and flour 3 (8 inch) cake pans.
- Beat eggs, sugar, and vanilla with a mixer at medium-high speed 10 minutes or until very pale and thick (mixture should triple in volume). Stir 2 cups batter into melted chocolate. Fold chocolate batter into remaining batter. Stir together flour and salt, and fold into batter. Divide batter evenly among prepared pans. Bake 10-15 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes; remove to wire racks to cool completely.
- To make the filling, combine reserved cherry juice and ½ cup sugar in a small saucepan. Bring to a boil, stirring until sugar dissolves. Set aside. Stir together cherries and ½ cup kirsch in a bowl. Let stand 30 minutes. Drain kirsch from cherries, and add it to cherry syrup in saucepan. Set soaked cherries and syrup aside.