Recipe Card: Kara Masi

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Melissa Sands, the blogger behind Fork This, has agreed to bring BB readers a series of favorite recipes from Brooklyn foodies. These are dishes that they make at home — not restaurant fare you’ll need new equipment and years of experience to pull off. The first is from dinner party maven, Kara Masi.

Kara Masi has hosted more dinner parties in the last few years than most people do in a lifetime. The beauty and the brains behind the Ted & Amy Supper Club, she regularly cooks and serves a four- to five-course meal for a rotating cast of characters in her Brooklyn apartment. The vibe at these dinners is relaxed and convivial — diners are encouraged to get to know each other over good food and a glass (or three) of wine.

While Kara isn’t formally trained as a chef, she certainly knows a lot about cooking and hospitality. Her meals are unpretentious in style, but deeply satisfying and well executed. She keeps her cool as courses come out of the open kitchen, and sits down to eat with her guests along the way. Themed dinners often involve collaboration with guest chefs, like last year’s spooky Halloween meal with Scott Gold, author of The Shameless Carnivore, or a more recent Portuguese meal with sous chef Nando de Carvalho.

In addition to her supper club, Kara organizes The Great Hot Dog Cookoff, an annual fundraiser for City Harvest and recently has been collaborating with Brooklyn Flea favorite, Anarchy in a Jar, to offer jam-making classes in her apartment.

Here’s a simple recipe from Kara that uses Anarchy’s Strawberry Balsamic jam. Kara suggests that you throw together the dough and while it’s chilling in the fridge, run to the Flea to pick up your jam.

Strawberry Riot Crostata

1 1/4 cup all purpose flour
1/2 teaspoon salt
1 1/2 tablespoons sugar
1 stick very cold unsalted butter, cut into small cubes
1/8 cup ice cold water
12 oz Anarchy in a Jar Strawberry Balsamic Jam
1/4 cup powdered sugar
1/4 cup slivered almonds, toasted until lightly browned

Pulse dry ingredients in food processor until combined. Add butter and pulse until texture is crumbly, about 10 to 12 one-second pulses. Add water one tablespoon at a time, pulsing, until the dough begins to come together and sticks together when pinched. Form the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for at least an hour.

Preheat oven to 400 degrees. Unwrap dough and let it sit for 10 to 15 minutes, until malleable, but still cold. Roll out into a 10″ diameter circle. It will be about 1/4″ thick. Transfer to a baking sheet. Roll up the edges slightly to make a bit of a rim. Chill in the refrigerator for 30 minutes. Spread jam all over the surface — it will be good and thick.

Bake for 30 to 35 minutes, until the crust is golden. Add the toasted almonds and allow to cool for at least 15 to 20 minutes. Sprinkle with powdered sugar, slice and serve.

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