Red Onion and Red Pepper Marmalade
When it comes to special-occasion dinners, it’s reassuring to rely on a versatile trio of recipes that are proven winners. No need to reinvent a menu every time.
These do-ahead dishes can be served warm or at room temperature. Serve them buffet-style, if you’d like. The tenderloin recipe is an old standby; I’ve yet to find a better version. The tenderloin is marinated in a fresh-herb mixture and grilled (or broiled) until medium rare. Paired with a red pepper and onion marmalade, which is a substantial vegetable garnish, it’s perfect for serving on a plate or a buttered warm roll (with Dijon mustard). The baked orzo makes an ideal companion.
The rest of the menu is yours. I always add a salad--a bowl of romaine lettuce and tender greens or haricots verts, arugula and pine nuts, both with simple vinaigrette. Typically, a selection of cheeses with baguette slices follows. For dessert, choose a festive cake from your favorite bakery and pass a bowl of strawberries.
Heat the broiler.
Stand the peppers on their ends and cut them into 4 flat sides and remove the seeds. Arrange the peppers skin side up in a single layer on a foil-lined pan and broil until blackened, 5 to 10 minutes. Remove them from the oven and wrap the peppers in the foil. Wait until they’re cool enough to handle, then remove the skin. Cut them into strips and set them aside.
Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the onions and sugar. Cook, stirring often, until the onions are lightly colored--not dark brown--about 10 minutes. Stir in the vinegar, mustard and salt. Cook, stirring often, until the onions are soft, about 7 minutes more. Stir in the red peppers; heat through. Adjust the seasoning. (This can be made several days ahead and refrigerated. To serve, gently reheat even if serving at room temperature). Stir in the basil, thyme and rosemary. When hot, stir in the butter until melted. Taste; adjust seasoning. Serve hot or at room temperature.
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