Tag Archives | Winter 2010 Recipes

Choucroute Garnie

Yield: 6–8 generous portions

INGREDIENTS

  • 1 whole smoked ham hock
  • 1 bay leaf
  • ¼ cup duck or goose fat (substitute vegetable shortening if desired)
  • 1 medium onion, thinly sliced, about 6 ounces
  • 4 cloves garlic, minced
  • 2 Golden Delicious apples, peeled, cored, and cut into ¼-inch wedges
  • 2 pounds fresh sauerkraut, rinsed and drained well
  • 6 juniper berries
  • 10 black peppercorns
  • 1 teaspoon caraway seeds
  • 2 bay leaves
  • 1½ cups off-dry Riesling or Gewürztraminer wine
  • 2 smoked pork chops (optional, see your butcher)
  • Beer, as needed (Who knows, you might need a bit at this point. See my notes above on which styles of beer pair best.)
  • 4 links bockwurst or boudin blanc sausages
  • 4 links artisan frankfurters or knockwurst
  • 2 pounds red skinned potatoes
  • 3 tablespoons coarsely chopped parsley

TO PREPARE

Place the whole ham hock and bay leaf in a saucepan with enough cool water to cover by 2 inches. Bring to a simmer over medium heat and cook for 2 hours, or until very tender. Remove the pan from heat and allow to cool. Remove the meat from the ham hock in 2 to 3 large, lean chunks, discarding the bones and fat. Set the meat aside … Read More

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SMOKY LOCAL MANHATTAN

Yield: One cocktail

INGREDIENTS

  • 1½ ounces Weller Reserve bourbon
  • ¾ ounce Carpano Antica
  • ½ ounce Qi Black Liqueur
  • 1 dash Fee Brothers Barrel Aged Bitters

TO PREPARE

Add all ingredients to an empty mixing glass, adding enough ice to fill the glass 2/3 full. Stir for 20 seconds, then strain into a smaller martini glass or over new ice in a small rocks glass. Garnish with a Maraschino cherry (look for “real” Maraschino cherries, not the bright pink ones you find at most supermarkets!) or an Amarena cherry, available at finer Italian groceries.

The Toschi and Fabbri brands are excellent.

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ST. GEORGE MAI TAI

Yield: One cocktail

INGREDIENTS

  • 1½ ounces St. George Aged Aqua Libre Rum
  • ½ ounce Qi White Orange Liqueur
  • ½ ounce Monin Orgeat Syrup
  • ½ ounce Demerera simple syrup (To prepare, bring water to a boil in a saucepan,
  • add an equal amount of Demerera sugar, stir to dissolve, then chill down.)
  • 1 ounce fresh lime juice

TO PREPARE

Add all ingredients to an empty mixing glass, adding enough ice to fill the glass completely. Shake for 7 seconds, then strain over new ice in a double rocks glass.

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PROFITEROLES FILLED WITH STRAUS EGGNOG ICE CREAM AND TOPPED WITH WARM RUM CHOCOLATE SAUCE

Recipe by Tina Borrone

Tina Borrone began her baking career at a young age through perfecting the Bisquick coffee cake. She sharpened her skills in the kitchen at her family’s cafe, Cafe Borrone (Menlo Park), and has wielded her spatula in San Francisco restaurants Globe and Postrio, as well as in her own custom wedding and specialty cake business. Currently, her husband, three children and 12 chickens keep her very busy, in the kitchen and otherwise.

Profiteroles make a perfect dessert, for the holidays or anytime. In this recipe, the warm rum chocolate sauce highlights the flavor of nutmeg in the rich, delicious, organic Straus Eggnog Ice Cream. Enjoy this easy to make and beautiful holiday treat!

Serves 8.

Profiteroles

Yield: 24 puffs

INGREDIENTS

  • 2 large eggs, plus 1 egg white
  • 5 tablespoons unsalted butter, cut into 10 pieces
  • 2 tablespoons whole milk
  • 6 tablespoons water
  • 1½ teaspoons sugar
  • ¼ teaspoon salt
  • ½ cup unbleached all-purpose flour

TO PREPARE

Place oven rack in middle position and preheat oven to 425°. Line a large baking sheet with parchment paper.

Beat the eggs and egg white together, and measure out ½ cup and set aside. Discard the excess.

Bring the butter, milk, … Read More

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Savory Caramelized Apples

Yield: 3 or 4 servings as a side dish

INGREDIENTS

  • 2 cups apples (sweet/tart variety), peeled, seeded and diced
  • Vegetable oil, as needed
  • 3 tablespoons raw sugar
  • Apple cider vinegar, to taste
  • 2 sprigs of fresh sage
  • 2 tablespoons unsalted butter

TO PREPARE

Heat the vegetable oil over high heat in a sauté pan large enough to hold all of the apples in one layer (or work in batches) until it just begins to shimmer. Add the apples, adjusting the heat so that there is an audible sizzle, but not a violent one, and leave them until they just begin to brown on the edges. Add the sage and toss the apples occasionally to brown all sides. Once browned, drain off any excess oil from the pan and dust the apples with the sugar, tossing occasionally until the sugar melts and darkens slightly. Add the vinegar, a couple of tablespoons or splashes at a time. Allow it to reduce over medium-high heat. Continue to add more vinegar and reduce until it suits your taste. Once it does, remove from the heat and stir in the butter. Serve warm.

Note: the apples can be cut into any shape or size you Read More

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Fuyu Persimmon and Sultana Raisin Mostarda

There are three very different types of mostarda found in Italy: mostarda di Venezia, mostarda tout-court and, probably the best known, mostarda di Cremona (on which this recipe is loosely based). This dish is a great accompaniment for roast pork, but one of the most memorable dishes I had on a trip to Florence was a perfectly poached breast of chicken, served room temperature, with mostarda and freshly made mayonnaise. The impossibly soft chicken, the bright sweet and sour flavors of the fruits and the richness of the mayonnaise worked together in a way I will never forget!

Yield: 3 or 4 servings as a side dish

INGREDIENTS

  • 1 cup Fuyu persimmon, peeled, seeded and diced
  • ½ cup Sultana raisins (coarsely chopped if large)
  • ½ cup white sugar
  • ¼ cup Champagne vinegar
  • 1 teaspoon whole brown mustard seeds
  • 1teaspoon whole yellow mustard seeds
  • 2 sprigs of fresh thyme
  • 1 small bay leaf

TO PREPARE

Toast the mustard seeds in a dry pan until their aroma is released, then set aside. Cover the raisins with boiling water and allow to sit for about 5 minutes, then drain and set aside.

In a sauté pan, add enough water to coat the … Read More

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THE ULTIMATE BEEF WELLINGTON WITH MUSHROOM GRAVY

“Like Baked Alaska, Beef Wellington is old school restaurant fare that deserves a second look. It’s not nearly as hard to make as it seems, and you can’t help but think ‘special occasion’ when you see it.”

—Chef Tyler Florence

Recipes from his new cookbook, Tyler Florence Family Meal (Rodale, 2010)

Yield: 6 to 8 servings

INGREDIENTS FOR BEEF WELLINGTON

3-pound center-cut beef tenderloin, trimmed of fat and silver skin

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1½ pounds white mushrooms

2 shallots, coarsely chopped

1 garlic clove, coarsely chopped

2 tablespoons unsalted butter

3 tablespoons fresh thyme leaves

12 thin slices prosciutto

2 tablespoons Dijon mustard

All-purpose flour, for rolling

1 pound frozen puff pastry, thawed

1 large egg, lightly beaten

Mushroom Gravy (see recipe below)

TO PREPARE

Tie the tenderloin with kitchen string in four places so that it holds its cylindrical shape while cooking. Rub it all over with olive oil, then season it liberally with salt and pepper. Heat a large, heavy skillet over high heat, and when hot add the beef and sear on all sides, including the ends, until well browned. Don’t skimp on this; it’s an important flavor-building step. Set … Read More

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