DINING ROOM
LUNCH
RECIPES
FALL 2011
1
FIRST COURSES
Lentil soup, smoked pork shank, peppered crème fraiche, fried
celery leaves 6
Fried Atlantic oysters, smoked potato puree, preserved lemon,
radish beurre blanc 7
Pan browned sea scallop, brandade fritter, watercress, lobster
vinaigrette 8
Foraged autumn mushrooms, poached farm egg, smoked black
pepper, frisee, crispy lamb belly vinaigrette 7
Duck confit meatball, cauliflower crema, rosemary sugo, pickled
cranberries 7
SALADS
Fennel, cress, French breakfast radish, dates, Capriole goat
cheese, green apple vinaigrette 6
Roasted carrots, crème fraiche, cilantro, lemon and pistachios
2
MAIN COURSES
Parisienne gnocchi, sage brown butter, Brussels sprouts, squash
agro dolce, pumpkin seed pesto 12
Grilled wild halibut, chorizo and heirloom beans, swiss chard,
smoked paprika, pepper and almond sauce16
Pan seared Great Lakes whitefish, black lentils, horseradish
hollandaise, lemon fennel confit15
House made spaghetti, cut on the “guitar”, rabbit ragu with sage,
rosemary, pancetta 14
Pan roasted duck breast, hard cider and cream braised
sauerkraut and apples, butterball potato, grainy mustard sauce
16
Grilled venison loin, squash and pumpkin puree, bacon braised
cavolo nero, sherry vinegar caramel 18
Grilled grass fed beef tenderloin, slow braised beef short rib,
parsnip polenta, broccoli rabe, foraged mushroom ragout 18
3
DESSERTS
Vanilla bean ice cream “drowned” in three warm sauces:
espresso shot, caramel emulsion, gianduja cream 6
Apple cider doughnuts, roasted apple sherbet, Seedling Orchard
cider and crème fraiche sabayon 6
Warm brioche pain perdu, hickory nut ice cream, “B” maple
syrup, Concord grape jam 6
Dark gingerbread, pumpkin parfait, cranberry conserve, spiced
crème anglaise, pumpkin seed brittle 6
Warm chocolate sticky toffee pudding, pouring cream, cocoa
croquant 6
4
PESTO CHEESE SPREAD
Pesto
¾ cup extra virgin olive oil
1 cup pine nuts
3 cloves garlic
4 cups basil leaves, tightly packed, then blanched, shocked,
squeezed dry
1 cup grated parmesan cheese
In a Vita Prep, grind oil, pine nuts and garlic together. Add basil
and process until smooth. Add parmesan cheese. Season with
salt and pepper. Set aside.
3 pounds cream cheese, softened (very soft)
3 pounds unsalted butter, softened (very soft)
ASSEMBLE:
FOLLOW INSTRUCTIONS EXACTLY!!
Whip cream cheese in large mixer until smooth and creamy(no
lumps!) then whip in softened butter. Do not overwhip or this will
make the finished product crumbly. Stir in pesto. Spread the
mixture smoothly onto a half sheet pan(this will be very full) and
chill for 60 minutes. Cut into 2 1/2 ” circles (dip cutter in hot
water for each cut) and place on butter plates. Pesto butter
scraps left in sheet pan can be pushed together, chilled and cut
again.
Waiters will pick up butters at 10Am. Have julienne basil
available at that time for them.
5
LENTIL SOUP, SMOKED PORK SHANK, PEPPERED CREME
FRAICHE, FRIED CELERY LEAVES
Lentil Soup
Yields 20 servings
¼ cup olive oil
2 cups diced onions
2 cups diced leek
2 cups diced peeled carrot
2 cups diced peeled celery root
2 cups diced peeled parsnip
2 cups brown lentils
4 smoked ham hocks
¼ cup tomato paste
5qt chicken stock
Salt and pepper
Heavy cream for service
1. In a heavy soup pot, sauté the onions and leek until tender.
Add the remaining ingredients, except for cream. Simmer,
covered, until ham hocks are very tender, about 2 hours.
2. Remove ham hocks and cool. Puree soup in Vita Prep and
strain through a china cap, season, and thin with additional stock
if too thick and cool. When hocks are cool pick out meat,
discarding all gristle,shred and reserve for garnish.
3. Add 1 cup of cream for every 6 cups of soup heated up for
service. Thin soup out with additional stock if needed.
Peppered Crème Fraiche
1 cup crème fraiche
salt
½ tsp. ground black pepper
1. Whip crème fraiche to stiff peaks. Season with salt and stir in
pepper.
For Service:
Place a small amount of shredded ham hock in bottom of soup
bowl. Top with a quenelle of peppered crème fraiche. Top with
fried celery leaves.
Send out bowl and 6 ounces of soup in a heated soup tureen.
6
FRIED ATLANTIC OYSTERS, SMOKED POTATO PUREE,
PRESERVED LEMON, RADISH BEURRE BLANC
Oyster Spec
3 shucked oysters per order, cleaned of grit and sand
Batter
1 large egg
¾ cup ice water
½ cup cornstarch
½ cup all purpose flour
1tsp.baking powder
½ tsp. salt
1. Whisk together the egg and water. In a separate bowl, mix
together the dry ingredients.
2. Add the egg water mixture to the dry ingredients and whisk
until well combined. Make fresh batter everyday
Smoked Potato Puree
2# Idaho Potatoes, peeled
Cream and milk
salt and white pepper
1. Set-up a stovetop smoker. Let the potatoes smoke for 20
minutes.
3. Remove the potatoes, slice them and cook them in seasoned
cream and milk (equal amounts of each) until very tender. Drain
(reserve the cream) and rice. Stir in enough of the cooking cream
to make a good puree. Check seasoning.
Preserved Lemons
Lemons, cut in half
Sea or kosher salt
Fresh lemon juice as needed
1. Place the lemons in a lexon and cover with salt. Add enough
lemon juice to fully cover lemons. Place a small plate on top of
lemons to keep them submerged.
2. Make sure the lemons are covered with juice at all times
adding fresh lemon juice if necessary.
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3. The lemons are ready to use when the rinds are tender, in 4 to
6 weeks. Rinse them lightly and discard the flesh and seeds
before using. Only the rind is used.
Radish Beurre Blanc
1 cup white wine
1 ½ Tbl. minced shallot
2 Tbl. heavy cream
8 ounces cold butter cut into cubes
¼ cup blanched brunoise red radish
1 ½ Tbl. minced preserved lemon rind
1tsp. horseradish
salt and white pepper
1. Reduce wine and shallot to ¼ cup. Add cream and reduce by
half. Over low heat, whisk in butter a few pieces at a time. When
all butter is incorporated, strain out shallot then add in radish,
preserved lemon and horseradish and check seasoning. Keep
warm in a double pan in a bain marie.
For Service:
2-3oysters, dried on a paper towel
batter
2Tbl. hot smoked potato puree
1 ½ Tbl. radish beurre blanc
Julienne preserved lemon
Radish sprouts
On Fire: small rectangle
1. Dip dried oysters in the batter and fry until crispy in a 350
degree fryer. Drain and salt.
2. Place a generous smear of hot smoked potato puree on
plate, making a gutter down the middle.
3. Place a puddle of radish beurre blanc down center of
potato. Place fried oysters on beurre blanc.
4. Top each oyster with a fine julienne of preserved lemon and
some radish sprouts.
5. Expo scatters watercress leaves on plate
8
PAN BROWNED SEA SCALLOP, BRANDADE FRITTER,
WATERCRESS, LOBSTER VINAIGRETTE
Brandade Fritter
2# dry salt cod (2 boxes)
2 Idaho potatoes
¼ cup extra virgin olive oil
4 minced cloves garlic
4 minced shallots
½ cup heavy cream
2 Tbl. chopped Italian parsley
ground black pepper
1. Soak salt cod in cold water in the refrigerator for at least 24
hours, changing the water 2 times if possible.
2. Remove from soaking water, rinse and cover with fresh water
in a saucepan. Bring to a simmer and cook for 15 minutes or until
fish flakes easily. Drain and remove skin and bones. Transfer to a
Kitchenaid mixer with a paddle.
3. Boil the potatoes until very tender. Peel and rice, then set
aside.
4. Heat the oil in a small saucepan. Add the garlic and shallots
and cook until soft. Add the cream and simmer for 5 more
minutes.
5. Add the cream mixture to the fish and mix until smooth. Add
the potato and parsley, mix well, then check seasoning.
6. Spread mixture out in an oiled two thirds pan, about ½ inch
thick. Chill and then cut into 2” rounds.
Lobster Stock
Olive oil
2 # chopped up lobster shells and heads
1 brulee onion
1 cups tomato paste
1 gallon cold water
1. Saute shells in oil for several minutes. Add tomato paste
and sauté for a few minutes. Add brulee and water. Simmer
for 1 ½ hours. Strain and cool.
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Lobster Vinaigrette
4 cups lobster stock
3 Tbl. lemon juice
½ cup grapeseed oil
salt and pepper
1. Reduce the lobster stock to ½ cup. Chill and whisk in
remaining ingredients. Check seasoning and transfer to a
squeeze bottle. Keep refrigerated.
For Service:
Clarified butter
Whole butter
1 sea scallop
Flour
Egg wash
Panko
1 brandade round
1 Tbl. radish sprouts
1 Tbl. watercress leaves
Lemon vinaigrette
1 ½ Tbl. lobster vinaigrette
On Fire: Soup Bowl
1. Pan brown and butter baste one sea scallop in clarified
butter and whole butter, seasoning with s&p.
2. Coat the brandade round with flour, egg wash, then
panko crumbs and deep fry until brown.
3. Place the brandade round in the bottom of a bowl and
top with the scallop. Toss radish sprouts and watercress
with lemon vinaigrette and place on top of the scallop.
Shake the lobster vinaigrette up well and send out in a
shot glass.
10
FORAGED AUTUMN MUSHROOMS, POACHED FARM EGG,
SMOKED BLACK PEPPER, FRISEE, CRISPY LAMB BELLY
VINAIGRETTE
Roasted Mushrooms
2# trimmed wild mushrooms, left whole if small, cut in half if
large
Extra virgin olive oil
¼ cup minced shallot
3 cloves minced garlic
½ Tbl. minced rosemary
½ Tbl. minced Italian parsley
salt and pepper
1.Toss mushrooms with a small amount of olive oil, place in an
uncrowded single layer on a sheet pan and roast until cooked
but not crispy in a 400˚ oven .
2. Saute shallot, garlic and the herbs quickly in some olive oil.
3. Add mushrooms and quickly toss. Season and cool.
Lamb Belly
Cure
1 cup dark brown sugar
1/3 cup smoked sea salt,
1/4 cup black pepper, cracked
1/4 cup onion, granulated
1/4 cup garlic, granulated
1/4 cup thyme, dry
3/4 cup basil, dry
1 cup parsley, dry
1 cup smoked paprika,
1 2-3lb. lamb belly, boneless
1. Combine all dry ingredients well in a mixing bowl. This will
be more than you need.
2. Lay out a sheet of plastic wrap big enough to cover the
belly. Sprinkle with about 1/4" of cure. Lay belly on cure.
Sprinkle about 1/4" on top of belly.
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3. Wrap tightly with plastic wrap. Cure in refrigerator
overnight.
Braising
1 cured lamb belly
oil
3# mirepoix
chicken stock, to cover belly
2 cups apple cider
1 cup lite soy sauce
1/2 bunch thyme sprigs
10 basil leaves, large
1/2 bunch parsley
10 black pepper corns, crushed
3 bay leaves
8 garlic cloves, smashed
Salt
1. Set oven to 300 degrees. Sear the lamb belly in some oil.
2. Put the mirepoix into a roasting pan. Scatter evenly over
the bottom of the pan. Place the lamb with the fat side up
on top of the veggies.
3. Add chicken stock, apple cider, soy sauce, thyme, basil,
parsley, peppercorns, bay leaves and garlic cloves. Taste
for seasoning, adding more salt if necessary
4. Cover the pan with foil. Bake for 1 ½ hours. Fold the foil
back 1/3 and bake for 1 more hour. The meat should be
very tender.
5. Let the meat cool in the liquid, then refrigerate overnight.
6. Divide belly into 4 pieces. Wrap 3 of those and freeze for
later use. Cut remaining piece into medium dice for
service.
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Red Wine Vinaigrette
¼ cup red wine vinegar
1 tsp. ground black pepper
2 Tsp. dijon mustard
¾ cup grapeseed oil
salt
1. Whisk together, seasoning with salt
For Service Catering
¼ cup diced lamb belly
1tbl. olive oil
½ cup whole roasted mushrooms
½ cup cleaned frisee, cut into 1 inch pieces
Red wine vinaigrette
salt and pepper
farm egg
smoked pepper
On Fire:
1. Heat olive oil in a small nonstick sauté pan. Add belly and
sauté until crispy. Remove from pan, then quickly heat up
mushrooms in the same pan.
2. Toss together mushrooms and frisee with vinaigrette and
salt and pepper. Mound up on plate. Scatter lamb belly
around salad. Drizzle with additional vinaigrette.
3. Poach egg in seasoned water. Place on top of salad and
sprinkle with salt and smoked pepper.
13
DUCK CONFIT MEATBALLS, CAULIFLOWER CREMA,
ROSEMARY SUGO, PICKLED CRANBERRIES
Duck Confit
5# duck leg and thigh portions
2 tsp dried thyme
1 tsp black pepper
½ tsp ground cloves
½ tsp ground nutmeg
2 Tbl salt
3 cloves garlic
6 cups rendered duck fat or as much needed to cover duck
1. Rub the pieces of duck with a mixture of thyme, pepper,
cloves, nutmeg and salt. Place in a bowl and refrigerate
for at least twelve hours.
2. Place duck pieces skin side down in a heavy pot. Add
duck fat and garlic and bring to a boil. Cover and simmer
for one hour or until very tender.
3. Remove duck from pot and place in a hotel pan. Strain fat
over duck making sure meat is covered. Cool then
refrigerate.
Duck Meatballs and Rosemary Sugo
Yields 24 meatballs
1 ½ # ground skinless boneless duck leg or breast
½ # ground skinless boneless duck confit
1# ground chicken
12 oz fresh breadcrumbs
2 eggs
1 cup milk
1 ½ cups minced onion
¼ cup chopped Italian parsley
4tsp salt
1 tsp ground black pepper
14
1. Combine all ingredients well. Cook off a small piece to
check seasoning and adjust if necessary.
2. Roll mixture into 2 inch meatballs. Place on oiled
parchment lined sheetpans. Bake in a 400˚ oven until
lightly browned. Set to the side and prepare cooking liquid.
Cooking Liquid
3 cups red wine
1 ½ cups tomato paste
1 gallon duck stock
1 split head of garlic
5 sprigs rosemary
Additional duck stock to cover
salt and pepper
1. Whisk together and heat the red wine, tomato paste and 1
gallon of duck stock.
2. Carefully place meatballs in a large heavy pot and add the
heated stock mixture along with the garlic and rosemary.
Add additional stock if needed to cover.
3. Moderately season (will be reduced later so watch the salt)
cooking liquid. Cover, bring to a boil then reduce heat and
simmer for 1 hour. Do not allow to boil during this time..
4. Let meatballs cool in the liquid for 2 hours, then remove
and reduce half of the liquid to a thick sauce. The
remaining thin sauce is kept to reheat the meatballs. Hold
sauce and meatballs separately.
Cauliflower Crema
2# cauliflower, cut into 1 inch chunks
Heavy cream to cover
Salt and pepper
1.Simmer the cauliflower in seasoned heavy cream to cover until
very tender. Drain, reserve the cream. Place cauliflower in Vita
prep, adding enough of the cooking cream to make a thick puree.
Check seasoning. Hold in hot water bath for service.
15
Pickled Cranberries
6 oz dry weight sugar
1 cup red verjus
8oz dry weight fresh whole cranberries
1. In a stainless steel saucepan combine all ingredients
and bring to a boil.
2. Remove from heat and cool to room temp.
For Service:
One duck meatball
Hot thin rosemary sugo for reheating
3 Tbl hot cauliflower crema
1 Tbl hot thick rosemary sugo
2Tbl tiny fried cauliflower florets
Pickled cranberries, drained
Julienne lovage leaf
On Fire: small well
1. Place large tight swoosh of hot cauliflower crema
slightly off center of plate. Fill gutter with some of the
thick rosemary sugo. Place meatball under the curve of
the crema. Top with a little sugo.
2. Scatter fried cauliflower and cranberries around plate.
Sprinkle with julienne lovage.
16
SALADS
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FENNEL, CRESS, FRENCH BREAKFAST RADISH, MEDJOOL
DATES, CAPRIOLE GOAT CHEESE, GREEN APPLE VINAIGRETTE
Green Apple Vinaigrette
1 green apple, cored and coarsely
chopped up
1/3 cup sherry vinegar
1/4 cup apple cider
3 Tbs. honey
3 Tbs. minced shallots
1 Tbs. whole grain Dijon mustard
1 tsp. salt
¼ tsp. freshly ground black pepper
2/3 cup grapeseed oil
1. Puree everything but oil in a Vita Prep.
2. Emulsify with oil. Check seasoning
For Service:
½ cup thinly sliced fennel (slice on meat slicer)
½ cup watercress sprigs
¼ cup sliced breakfast radish
¼ cup julienne apple
2 Tbl. sliced dates
Salt and pepper
Green apple vinaigrette
2Tbl. diced ‘Sofia” goat cheese
On Fire: small well
1. Toss vegetables and greens and fruits with salt and pepper,
then vinaigrette. Mound high on a plate. Sprinkle with goat
cheese
18
ROASTED CARROTS, CRÈME FRAICHE, CILANTRO, LEMON AND
PISTACHIOS
Roasted Carrots
2# multicolored carrots, peeled, quartered lengthwise
1 tsp ground coriander
1 tsp cumin
1 tsp ground black pepper
Olive oil
Salt
1. Preheat oven to 400˚. Toss carrots with spices and oil and
season. Roast on a sheet pan, stirring occasionally, until
tender.
Lemon Vinaigrette
1/3 cup fresh lemon juice
1/2 tsp. salt
¼ tsp. ground pepper
2 tsp. Dijon mustard
1 clove minced garlic
1/2cup extra virgin olive oil
½ cup grapeseed oil
S&P
1. Whisk ingredients well, seasoning with salt and pepper
Crème Fraiche dressing
½ C. extra-virgin olive oil
½ c. creme fraiche
¼ c. white wine vinegar
1 Tbl minced shallot
1/2 tsp honey
2 tsp Dijon mustard
1 ½ tsp. harissa
salt and pepper to taste
1. Whisk all ingredients together.
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For Service:
6 pc roasted carrot
Lemon vinaigrette
2Tbl crème fraiche vinaigrette
1 tsp julienne cilantro
2Tbl coarsely chopped, toasted pistachios
On Fire:
1. Toss carrots with lemon vinaigrette and salt and pepper.
2. Make a puddle of crème fraiche vinaigrette on the plate
3. Pile carrots up on top of crème fraiche.
4. Sprinkle carrots with cilantro and pistachios
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5.
ENTREES
21
PARISIENNE GNOCCHI, SAGE BROWN BUTTER, BRUSSELS
SPROUTS, SQUASH AGRO DOLCE, PUMPKIN SEED PESTO
Herbed Parisienne Gnocchi
Yields 8 orders
Adapted from Thomas Keller's cookbook - "Bouchon"
3 cups water
12 weighed ounces butter
2 teaspoons kosher salt
4 cups all-purpose flour
¼ cup Dijon mustard
2 tablespoon chopped chives
2 tablespoon chopped parsley
2 tablespoon chopped tarragon
2 cups loosely packed shredded Gruyere cheese
10 large eggs
1. Set up a small mixer with the paddle attachment.
2. Place butter, salt and water in a saucepan and bring to a
boil. Quickly add flour and cook and beat until mixture
forms a ball.
3. Immediately transfer the dough to the mixer bowl. Add the
mustard, herbs, and 1 tablespoon salt. Mix for a few
seconds to incorporate the ingredients and release some of
the heat, then add the cheese. With the mixer on the lowest
speed, add the eggs, one at a time, beating until each egg
is completely incorporated before adding the next one.
4. Place the dough in a large pastry bag fitted with a 5/8-inch
plain tip and let it rest for about 30 minutes at room
temperature. Bring a large pot of salted water to a simmer.
Lightly oil a sheet pan.
5. As you squeeze the back of the bag with your right hand,
hold a small knife in your left hand and cut off ¾ inch
lengths of dough, allowing the gnocchi to drop into the pot.
First, the gnocchi will sink in the pot. Keep the water
temperature at a high simmer. Once the gnocchi float to the
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top, poach them for another minute, then remove them with
a slotted spoon or skimmer and transfer to the oiled sheet
pan.
Pumpkin Seed Pesto
1cup pepitas
2 Tbl grated parmesan
2 cloves garlic
1 cup basil leaves
1/2 cup Italian parsley leaves
2Tbl lemon juice
2tspminced lemon zest
1 ¼ cup extra-virgin olive oil
1. Combine all ingredients in the robot coupe and grind until fine
Squash Agro Dolce
5 cups diced ½ inch squash flesh(use neck of squash)
Oil for deep frying
1/3 cup red wine vinegar
1 Tbl. sugar
½ tsp. salt
2 minced cloves garlic
1 Tbl. minced mint
1 Tbl. minced basil
1 Tbl. minced Italian parsley
1. Deep fry the squash until just tender. Drain and place on a
parchment lined sheet pan.
2. Mix together vinegar, sugar and salt in a small sauce pan and
heat just until sugar dissolves.
3. Pour the vinegar over the squash. Sprinkle the squash with the
garlic and herbs.
.
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For Service:
¼ cup squash agro dolce
1 ½ cups cooked gnocchi
3 Tbl brown butter
5 sage leaves
¼ cup blanched Brussels sprouts leaves
2 Tbl pumpkin seed pesto
2 tsp pumpkin seeds
On Fire: Fish
1. Place squash agrodolce on a sizzle pan and warm in oven.
2. Heat brown butter in a sauté pan, add gnocchi and sage
leaves. Sauté until gnocchi is lightly browned and crispy. Add in
Brussels sprouts leaves and quickly heat.
3. Smear pesto down the length of the plate. Spoon gnocchi
mixture on top of pesto. Sprinkle squash agrodolce on top of
gnocchi. Sprinkle with pumpkin seeds.
24
GRILLED WILD HALIBUT, CHORIZO AND HEIRLOOM BEANS, SWISS
CHARD, SMOKED PAPRIKA, PEPPER AND ALMOND SAUCE
Fish Spec
5oz. piece skinned halibut filet
Smoked Paprika Marinade
1Tbl minced fresh thyme
1Tbl minced fresh oregano
2tsp smoked paprika
Zest 1 lemon
½ cup lemon juice
1 clove garlic, minced
1/3 cup olive oil
1. Whisk ingredients together
Cooking Dry Beans
1 cup dry beans yields 3 cups cooked
Soak beans overnight, unrefrigerated
Drain, cover with fresh water and simmer (no salt) until tender.
When tender- add salt and let sit until cool
Chorizo and Beans
½ cup olive oil
2 cups small dice onion
2 cloves garlic, minced
1 ½ cups small dice Spanish chorizo sausage
2 cups cherry tomatoes
1 ½ c. chicken stock
5 c. cooked heirloom beans
3 Tbl sherry vinegar
S&P
1. Heat oil in a large sauté pan. Add onions and garlic and
sauté until tender.
2. Add chorizo and sauté for 2-3 minutes. Add tomatoes and
cook until just softened.
3. Add chicken stock and reduce by half.
4. Add beans and vinegar and season
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Romesco Sauce
10 cloves peeled garlic
2 new Mexico dried peppers
1 cup water
½ cup red wine vinegar plus 2 Tbl.
1 cup extra virgin olive oil
2 quarter inch slices baguette
20 pc whole almonds
1 cup drained canned plum tomatoes
Salt
1. Roast garlic on a sizzle pan in a 350˚oven for 30 minutes.
2. Place the New Mexico peppers in a small saucepan with the
water and the ½ cup of vinegar. Bring to a boil, cover then
simmer for 5 minutes.
3. Fry the bread and almonds in ¼ cup of the oil until golden. Place
in Vitaprep with the tomatoes and garlic, the drained New
Mexico peppers and the remaining 2 tablespoons of vinegar.
Process until smooth.
4. With the motor running, slowly add the remaining oil. Season
with salt.
For Service:
1 portion halibut
½ Tbl smoked paprika marinade
1 cup bean mixture
½ cup julienne and blanched swiss chard
Olive oil
1 tsp garlic
2 Tbl Romesco sauce, room temp
On Order:
1. Rub halibut with marinade, season and mark on grill. Place on a
sizzle pan.
2. Heat bean mixture.
3. Sauté swiss chard in olive oil and garlic and season
On Fire: Catering
1. Place halibut in oven to finish.
2. Place a puddle of romesco sauce on plate in center
3. Center swiss chard on sauce
4. Pile up bean mixture on chard
5. Top with fish
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PAN SEARED GREAT LAKES WHITEFISH, CARAMELIZED
TURNIPS, BLACK LENTILS, HORSERADISH HOLLANDAISE,
LEMON FENNEL CONFIT,
Spec For whitefish
5 oz, skinned and boned and cut in half ( so 2- two and ½ ounce
pieces per order)
Horseradish Hollandaise
3 egg hollandaise
2Tbl. prepared horseradish
additional lemon juice
1. Mix together. Keep warm for service.
Caramelized turnips
3 tablespoons olive oil
2 lb julienne onions
4 lb turnips, peeled, cut in 1 inch chunks
4 oz. butter
Salt and pepper
1. Caramelize onions in oil.
2. Cook turnips in boiling salted water until soft. Drain and
coarsely smash.
3. Squeeze out excess moisture by wrapping in a pink towel and
twisting.Stir in the butter and the caramelized onions. Season.
Black Lentils
Cook 1 ½ cups lentils in 8 cups well seasoned water until just
barely tender. Remove immediately from cooking liquid and cool
on sheet pans.
Lemon Fennel Confit
½ cup extra virgin olive oil
2cups diced shallot
1 cup small dice fennel
¼ cup minced preserved lemon
1. Sweat shallots and fennel in olive oil until very tender-
no color. Add preserved lemon.
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Fennel Puree
2 cups packed fennel fronds
1 cup packed, stemmed, spinach leaves
Salt
1/8 tsp Xanthan gum
Blanch fennel fronds and spinach and shock. Squeeze dry then
puree in vita prep with salt, xanthan gum and enough water to
make a sauce like consistency.
For Service:
1/3 cup caramelized turnip
¼ cup cooked black lentils
1 order whitefish
clarified butter
fennel puree
3 Tbl horseradish hollandaise
1 Tbl lemon confit( room temp)
fennel fronds( give to expo for garnish)
On Order:
1. Heat up caramelized turnip
2. Heat up black lentils in seasoned butter and water
mixture
On Fire: Square
1. Pan sear whitefish in clarified butter
2. Brush 2 diagonal lines of fennel puree on plate
3. Place 2 thick lines of hollandaise sauce parallel on
plate each radiating from the center of the plate
4. Place two high mounds of the turnip on center of each
sauce.
5. Place a spoonful of the hot lentils in front of turnip.
6. Place each piece of whitefish angling off squash in
opposite directions.
7. Top each piece of fish with some lemon confit.
28
HOUSE MADE SPAGHETTI, CUT ON THE “GUITAR”, RABBIT
RAGU WITH SAGE, ROSEMARY, PANCETTA
For the sauce:
1 rabbit with the liver
1/3 cup olive oil
1# finely minced pancetta
3 cups finely minced carrot
3 cups finely minced onion
3 cups finely minced celery
4 cloves minced garlic
2 tbl. minced fresh rosemary
2 tbl. minced fresh sage
2 cup red wine
¼ c, tomato paste
8 cups chicken stock
salt and pepper
1) Cut the rabbit into 6 pieces (the four legs and the loin cut in
half). Leave it all on the bone. Heat the olive oil in a heavy
pot. Add the rabbit and sauté until lightly browned on both
sides.
2) Add the pancetta, carrot, onion, celery, garlic, rosemary
and sage to the rabbit and continue to sauté until
vegetables are tender.
3) Add the wine and cook for 5 minutes. Add the tomato paste
and stock and stir well.
4) Bring mixture to a simmer, add some salt and pepper, cover
and simmer for about 1 hour, or until rabbit is tender.
5) Remove rabbit pieces, take the meat off of the bone (check
several times for bones!!), leaving meat in large pieces, and
set aside. Reduce sauce. Finely, finely mince the liver and
stir into the sauce. Cook for 5 more minutes .
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Pasta All Chitarra
3 cups all purpose flour
4 large eggs
½ tsp. salt
1. Place all ingredients in a food processor and run until dough comes
together in large crumbs. If crumbs are small and dry, add a little
water. If dough comes together into a wet ball, add a little flour.
2. Remove dough and knead until dough is smooth and elastic.
3. Wrap dough well and let rest for at least 20 minutes before rolling.
ROLLING THE DOUGH
1. Cut the dough into 4 pieces. Work with one piece at a time and keep
the other pieces well wrapped.
2. Set the rollers of the pasta machine on the widest notch. Flatten the
piece of dough and pass it through the rollers. Fold the dough in thirds,
press it flat, dust it with flour and send it through again. Repeat this
process 5 times.
3. Move the setting of the pasta machine to the next notch. Do not fold
the pasta into thirds, just roll it through. Continue to send the pasta
through, moving to the next notch each time. Occasionally dust the
pasta with flour. Take the pasta through the third to last notch (
number 7), then stop.
4. Cut with the chitarra on the widest side.
5. Flour well and let dry for several hours. Bag 6 individual orders and
freeze. Cook from a frozen state. Do not thaw.
For Service:
¾ cup rabbit sauce
¼ cup rabbit meat
1Tbl butter
¼ cup julienne zucchini-green skin only
1Tbl chopped Italian parsley
1 order chitarra pasta
Boiling salted water
2 Tbl Parmesan shavings
On Fire:
1. Heat sauce, meat, butter, zucchini julienne and parsley.
2. Cook pasta until tender, drain and add to sauce mixture.
Check seasoning and plate.
3. Top with parmesan shavings
30
PAN ROASTED DUCK BREAST, HARD CIDER AND CREAM
BRAISED SAUERKRAUT AND APPLES, BUTTERBALL POTATOES,
GRAINY MUSTARD SAUCE
Duck Spec
½ piece duck breast, skin on but excess skin around sides
trimmed flush with meat, skin scored in a crosshatch pattern,
brined
Duck Brine
½ cup sugar
½ cup kosher salt
1 tsp peppercorns
5 pieces star anise
2 qts water
1. Combine all ingredients, bring to a boil. Shut off and chill
completely.
2. Add duck breasts and brine 4-6 hours only. Remove and pat
dry.
Mustard Sauce
3 cups red wine
3ounces chopped shallots
1 bay leaf
1 sprig thyme
1 ½ Qt. duck demiglace
¼ cup grainy mustard
salt and pepper
2. Reduce first 4 ingredients to 1 cup. Add demi and
simmer to sauce consistency, skimming occasionally.
Add mustard and season
Hard Cider And Cream Braised Sauerkraut And Apples
clarified butter
1 c finely dice shallot
1 c. fine dice onion
2 large tart apples peeled then sliced
1 c. hard cider
1 c. chicken stock
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2 tsp minced fresh thyme
5 juniper berries
1 bay leaf
4 cups drained sauerkraut, rinsed and drained
2 cups heavy cream
Salt and black pepper
1. Sweat shallot and onion in butter (no color) in a medium
pot. Add apples, cider, stock, thyme, juniper berries, and
bay leaf, bring to a simmer, then stir in sauerkraut. Cover
pot with a tight lid, and braise in a 325˚ oven for 1 hour.
Discard bay leaf.
2. While sauerkraut is braising, reduce cream to ¾ cup.
3. Add cream to sauerkraut and stir well. Check seasoning.
Potato Puree
2# Butterball potatoes, peeled, cut into ½ inch chunks
2 cloves garlic
½ cup cream
3 ounces butter
salt and pepper
1. Boil potatoes and garlic in salted water until very tender.
2. Heat cream and butter to a boil in a saucepan.
3. Drain potatoes and send through a food mill or ricer. Stir in
milk mixture and check seasoning. Keep warm for service in bain
marie. Note: potato puree cannot be re-used once it has been
held in steamtable.
32
For Service:
1 cup sauerkraut mixture
1 Tbl julienne Italian parsley
½ cup hot potato puree
2 Tbl grainy mustard sauce
1 order duck breast
On Order:
1. Place duck, skin side down in a cold black steel pan.
Place over medium heat (NUMBER 6 ON INDUCTION) and
cook slowly, rendering out as much fat as possible. When
this has occurred, turn heat to high, flip duck over and
quickly sear flesh.
2. Remove from pan and let rest in a warm spot. Do not
place duck in oven.
On Fire: large well
1. Heat sauerkraut. Add parsley
2. Place potato puree in oval shape in center of plate.
Mound sauerkraut high on top in center of potato oval.
3. Spoon sauce around plate.
4. Slice duck into 5 pieces and shingle on top.
33
GRILLED VENISON LOIN, SQUASH AND PUMPKIN PUREE, BACON
BRAISED CAVOLO NERO, SHERRY VINEGAR CARAMEL
Venison Spec
5 oz. “roast” shape
Squash Puree
2# baked winter squash and pumpkin pulp
½ cup brown butter
4 cloves garlic, minced
2tsp. minced fresh sage
salt and pepper
1. Place pulp in vita prep.
2. Heat butter in a small saucepan. Add garlic and sage and
sauté until garlic is golden, do not brown garlic. Immediately add
to squash/pumpkin and puree mixture until silky smooth. Thin
with water if needed
3. Season with S&P.
Braised Cavolo Nero
3#cavolo nero, washed, trimmed of stem
4oz. thinly sliced bacon
2cups julienne onion
4 cloves garlic minced
3 cups chicken stock
3oz. butter
Salt and pepper
1. Julienne the cavolo nero, then blanch, shock and drain it. Set
aside.
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2. In a large saute pan, cook the bacon until barely crisp. Add the
onion and garlic and cook until onion is soft and lightly
caramelized.
3. Add the cavolo nero, stock and butter, cover with a parchment
round and simmer until cavolo nero is tender, about 25 minutes,
then reduce down stock until cavolo nero is moist but not soupy.
Season.
Sherry vinegar caramel
1 cup sugar
1 Tsp. cracked black peppercorns
½ cup sherry vinegar
½ Tsp. minced orange zest
3/4 cup heavy cream
pinch of salt
1. Caramelize the sugar. Add the remaining ingredients. Heat and
stir until smooth. Reduce until thick. Keep warm for service.
Marinade for venison
1Tbl. caraway
1Tbl. coriander seed
1Tbl. yellow mustard seed
2Tbl. fennel seed
½ Tbl. black peppercorns
½ Tbl. oregano leaf,dried
1tsp. celery seed
½ tsp. chile flakes
1Tbl. sugar
1. Finely grind and mix together. Coat 5 ounce pieces of venison
with the spice mix. Chef will demo the portioning procedure for
the venison.
35
For Service:
5 ounce portion of venison coated with dry marinade
3 tbl. hot sherry caramel
½ cup hot squash puree
½ cup braised cavolo nero
On Order:
1. Lightly coat venison with oil, season with salt and grill,
searing well on all sides. Finish in oven if temp ordered is
past medium doneness. Let rest for at least 5 minutes.
On Fire:
1. Heat cavolo nero.
2. Place a line of hot sherry caramel sauce down center of
plate. Smear squash in 3 teardrop shapes on plate. Mound
cavolo nero in front of squash teardrop.
3. Slice venison into 3 pieces and drape over cavolo nero.
Lightly season venison with sea salt.
36
GRILLED GRASSFED BEEF TENDERLOIN, BEEF SHORT RIB,
PARSNIP POLENTA, BROCCOLI RABE, FORAGED MUSHROOM
RAGOUT
Beef Spec
one 4 oz. piece of cleaned beef tenderloin, from a tenderloin that
has been split down the middle lengthwise
Shortribs
1 slab beef shortrib
Oil for browning
3# large dice mirepoix
4 shallots, peeled and sliced 1/4 inch thick
5 garlic cloves, peeled and halved
½ cup tomato paste
1 cup port
4 cups red wine
Herb bouquet-rosemary, thyme, parsley
veal stock to cover
1. Preheat the oven to 325°F. Brown shortrib slab in oil in a
heavy roasting pan set over burners.
2. Remove the ribs and brown mirepoix, shallots and garlic in
same pan.
3. Stir in the tomato paste and cook for 2 minutes.
4. Add the port, red wine, and the herb bundle.
5. Raise the flame to high and cook until the liquid is reduced
by a third.
6. Return the ribs to the pan.
7. Add the stock and season. Bring to a simmer, cover,
transfer to the preheated oven, and cook for 3-4 hours.
8. Cool in braising liquid, then refrigerate overnight. Next day,
cut meat off of bones and carefully trim off gristle. Cut
shortrib into 1 ¼ inch cubes.
9. Strain braising liquid and reserve ¼ for reheating shortrib.
Reduce remainder to sauce consistency.
37
Wild Mushroom Ragout
3 Tbl clarified butter
2# trimmed wild mushrooms, left whole if small, cut in half if
large
¼ cup minced shallot
3 cloves minced garlic
½ Tbl. minced rosemary
½ Tbl. minced Italian parsley
1 cup peeled, seeded, diced canned tomatoes
smoked salt and pepper
1. Heat butter in a large sauté pan. Add the mushrooms and
sauté until mushrooms are beginning to sweat. Add shallot,
garlic and the herbs.
2. Season well and continue to sauté until mushrooms are
cooked. Stir in tomatoes then cool mixture.
Parsnip puree
2# parsnips, peeled and cut into 1 inch chunks
salt and pepper
1. Boil the parsnips in salted water until very tender. Drain and
puree until smooth. Season and cool.
Parsnip Polenta
4 cups water
1 tsp. salt
1cup polenta
1 ½ cups parsnip puree
½ cup grated parmesan
2oz.whole butter
1. Bring water to a boil and add salt. Whisk in cornmeal in a slow
steady stream. Continue stirring until mixture gets thick, then
cook for 60 minutes over low heat, stirring frequently.
2. Stir in parsnip, cheese, butter and add more salt if needed.
3. Pour into a 6th pan and hold immediately in water bath.
Broccoli Rabe
Broccoli rabe, trimmed of woody portion of stem
1. Cook until tender in boiling salted water then shock.
38
For Service:
1pc beef tenderloin
1 pc beef short rib
¼ cup mushroom ragout
1 tsp.chopped Italian parsley
3 pc broccoli rabe
½ tsp minced garlic
olive oil
¼ c. hot parsnip polenta
1 Tbl. hot reduced braising liquid
On Order:
1. Lightly oil tenderloin and season. Grill to mark, then finish
in oven if needed to ordered temperature and rest in a
warm spot
2. Heat up 1 piece shortrib in pan with some braising juices.
On Fire:
1. Heat up mushroom ragout with some chopped Italian
parsley.
2. Sauté broccoli rabe with olive oil, garlic and pepper flake.
3. Place a mound of the parsnip polenta on one side of a
square plate. Top with the short rib and reduced braising
liquid. Mound the mushrooms on the other side of the plate.
Slice the tenderloin and attractively”pile up” on top of
mushrooms. Lightly season sliced meat with sea salt. Drape
broccoli rabe in between the two meats.
39
DESSERTS
40
VANILLA BEAN ICE CREAM, THREE WARM SAUCES: ESPRESSO
SHOT, CARAMEL EMULSION, GIANDUJA CREAM
Vanilla Bean Ice Cream
3.29 Kg milk
582g. cream
782 g sugar
349 g. egg yolks
4Tbl vanilla bean puree
1. Combine milk, cream and half of the sugar. Bring to a simmer.
2. Whisk together remaining sugar and yolks. Temper with some hot
milk-cream mixture and then whisk this into rest of milk- cream
mixture in the pot.
3. Whisk mixture constantly over medium heat until it reaches
175˚F.
4. Strain, add vanilla puree, cool thoroughly in an ice bath and run
through ice cream machine.
Caramel Sauce
600 g. sugar
237 g water
Small squeeze lemon juice
476 g. cream
1. In a heavy bottom saucepan stir together sugar, water, and lemon
juice. Cook over medium heat, stirring occasionally until amber brown.
2. Immediately remove from heat and very carefully add cream, as it
will splatter. Stir until smooth.
Caramel Emulsion
328 g. ONLY of the caramel sauce(from above recipe)
122 g. hot milk
¼ tsp sea salt
1. Combine. Keep warm in a water bath and froth to order
with a hand blender
Gianduja Cream
178 g. heavy cream
183 g. milk
227 g. chopped gianduja chocolate
41 g. light corn syrup
41
1. Heat cream and milk to a simmer. Remove from heat and
stir in chocolate and corn syrup. Stir until smooth. Keep
warm in a water bath.
For Service:
3 scoops Vanilla ice cream
3 Chocolate cigarettes
2 oz Caramel emulsion
2 oz Gianduja sauce
Plating:
1. Place 3 small bowls with one scoop each of vanilla ice
cream on a long plate.
2. Stick a chocolate cigarette in each ice cream.
3. Fill one warm shot glass with warm caramel emulsion.
4. Fill another warm shot glass with warm gianduja sauce.
5. Have another warm empty shot glass for the waiters to fill
with espresso.
6. Alternate the shot glasses and the bowls on the long plate.
for waiters
42
APPLE CIDER DOUGHNUTS, ROASTED APPLE SHERBET,
SEEDLING ORCHARD CIDER AND CRÈME FRAICHE SABAYON
Apple Cider Doughnuts
248 g. apple cider
438 g. flour, plus additional for the work surface
9 g. baking powder
4.5 g. baking soda
10 g. ground cinnamon
10 g. ground nutmeg
5 g. salt
57 g. butter, at room temperature
200 g. sugar
2 eggs
123g. buttermilk
1. In a saucepan over medium or medium-low heat, gently reduce the
apple cider to about 1/4 cup, then cool.
2. Combine the flour, baking powder and soda, cinnamon, salt and
nutmeg. Set aside.
3. Cream the butter and sugar until the mixture is smooth. Add the
eggs, 1 at a time, and continue to beat until the eggs are completely
incorporated. Use a spatula to scrape down the sides of the bowl
occasionally. Reduce the speed to low and gradually add the reduced
apple cider and the buttermilk, mixing just until combined. Add the
flour mixture and continue to mix just until the dough comes together.
3. Line 2 baking sheets with parchment paper and sprinkle them
generously with flour. Turn the dough onto 1 of the sheets and sprinkle
the top with flour. Flatten the dough with your hands until it is about
1/2 inch thick. Use more flour if the dough is still wet. Transfer the
dough to the freezer until it is slightly hardened, about 20 minutes. Pull
the dough out of the freezer. Using a 1-inch doughnut cutter, cut out
doughnut shapes. Place the cut doughnuts onto the second sheet pan
and freeze .
4. Scraps and holes may be re-rolled.
Roasted Apple Puree
Peel, core and quarter 2 kilos of apples. Place on parchment lined ½
hotel pan, cover and roast until very tender in a 325˚ oven. Remove and
puree until smooth in Vitaprep.
43
Roasted Apple Sherbet
420 g. whole milk
60 g. heavy cream
560 g. simple syrup
960 g. roasted apple puree(recipe above)
1. Combine, then divide among two Pacojet containers. Freeze
overnight, then pacotize.
Cider Sabayon
8 egg yolks
100 g. sugar
150 g. apple cider
15 g. lemon juice
240 g. crème fraiche
1. Whisk the yolks, sugar, apple cider, and lemon juice in a double
boiler over simmering water to ribbon stage. Cool over an ice bath.
2. Whip crème fraiche to stiff peaks and whisk into cold sabayon. Keep
refrigerated.
Caramel Tuiles
75 grams soft butter
75 grams sugar
31 g. AP flour
20 g. liquid glucose
1. Heat the oven to 325˚F (170˚C).
2. Combine all the ingredients in a bowl and stir until the mixture
becomes smooth.
3. Chill until firm, then roll into ¼ inch sized balls and place on a
Silpat lined sheet pan. Leave several inches of space between
balls.
4. Press balls down with the flat of your hand. Bake until caramel
colored. Let cool then store between sheets of parchment at
room temp.
Cinnamon Sugar
1 cup sugar to ½ Tbl. cinnamon
44
For Service:
Hot oil for frying
3 doughnuts
Cinnamon sugar
2 Tbl sabayon
2 small scoops apple sorbet
2 caramel tuile
Plating:
1. Fry 3 doughnuts and shake in cinnamon sugar
2. Smear long rectangular plate with a thick 1 inch wide line
of sabayon
3. Place doughnuts down length of plate
4. Place a small scoop of sorbet (total of 2 scoops) between
the three doughnuts.
5. Place a round of caramel tuile between doughnut and each
sorbet.
45
WARM BRIOCHE PAIN PERDUE, HICKORY NUT ICE CREAM,
WISCONSIN MAPLE SYRUP, CONCORD GRAPE JAM
Custard for Pain Perdue
232 g. eggs
3 g. salt
34 g. sugar
231 g. milk
.75 g. cinnamon
4 g. vanilla extract
1. Whisk ingredients together, strain through a chinois. Refrigerate.
Hickory Nut Ice Cream
600 g. whole milk
150 g. toasted hickory nuts
116 g. cream
166 g. sugar
70 g. egg yolks
4 g. salt
1. Heat milk, add hickory nuts and puree in batches in a Vita
Prep.
2. Place nut milk in a pot, add cream and heat to a simmer-
being careful as it will scorch easily.
3. Whisk together sugar, yolks and salt . Temper with some
hot milk-cream mixture and then whisk this into rest of
milk- cream in the pot.
4. Whisk mixture constantly over medium heat until it reaches
175˚F.
5. Strain, cool thoroughly in an ice bath. Divide among two
Pacojet containers. Freeze overnight, then pacotize.
46
Concord Grape Jam
680 g. Concord grapes, stems removed
46 g. fresh lemon juice
200 g. granulated sugar
1. Combine grapes and lemon juice in a medium non-reactive
saucepan over high heat.
2. Cook, stirring frequently, until grapes release their juices
and break down. Strain through a chinois, pushing down on
solids (you should have 1 ½ to 2 cups of juice). Return juice to
saucepan over high heat, stir in granulated sugar and a pinch
of salt, and bring to a boil.
3. Reduce heat to medium-high and simmer rapidly until
mixture reaches 220° F. Cool, stirring occasionally as it sets.
For Service:
clarified butter
three 1 ½ inch cubes crust less brioche (freeze loaf for easier
cutting)
custard
arctic snow sugar
1 Tbl jam
hickory nut ice cream
2 tsp toasted hickory nuts
2 tsp maple syrup
Plating:
1. Heat clarified butter in a nonstick pan
2. Soak 3 bread cubes in custard and brown on all sides in
butter
3. Dust cubes heavily with Arctic Snow
4. Place a swoosh of grape jam down square plate
5. Arrange cubes in a random pattern on and next to jam
6. Make a small pile of hickory nuts to the side of cubes.
7. Place a quenelle of nut ice cream on nuts
8. Drizzle maple syrup on plate.
47
DARK GINGERBREAD, PUMPKIN PARFAIT, CRANBERRY
CONSERVE, SPICED CRÈME ANGLAISE, PUMPKIN SEED BRITTLE
Pumpkin Puree
Split one pumpkin, scoop out seeds and bake, cut side down in a
400˚F oven until very tender. Scoop out flesh, wrap in a
cheesecloth bag and squeeze out excess water. Puree in a Vita
prep.
Pate a Bombe
172 grams sugar
258 grams egg yolk
1.Place the sugar, and enough water to make a wet sand texture
in a small saucepan and cook to 240˚F.
2. While sugar is cooking, place the egg yolks in the bowl of an
electric mixer and start whipping until light and thick.
3. Add the sugar syrup to the whipped yolks in a slow and steady
stream pouring on the side of the bowl. Continue whipping in high
until egg yolks thick and cooled
Pumpkin Parfait
921 g. heavy cream
7 g. gelatin sheet
214 g. sugar
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
429g. pate a bombe
429 g. pumpkin puree
1. Combine 10% of the heavy cream with the bloomed gelatin and
melt together. Cool to room temperature.
2. Whip the remaining cream with the sugar and spices to
medium peaks.
3. Combine the melted gelatin and cream mixture with the pate a
bombe, then mix in the pumpkin puree.
4. Fold in the whipped cream in 2 additions. Pour and smooth into
a ½ sheet pan lined with oiled parchment.
48
5. Freeze until firm, then flip out and cut into 2 inch squares
and store in freezer
Dark Gingerbread
235 g. all purpose flour
5 g. baking soda
3 g. salt
5g. ground ginger
2 g. ground cinnamon
½ g. ground cloves
½ g. ground black pepper
85 g. butter, weighed, then melted
253 g. Grandmas molasses (only Grandma’s brand!!)
73 g. dark brown sugar
178 g. hot water
1 egg
1. Preheat convection oven to 300°. Line a 2 inch half hotel
pan with parchment on the bottom and grease. Mix together
flour, soda, salt and spices.
2. In a mixer, whisk together butter, molasses, brown sugar
and water. Whisk in the egg and then the flour mixture.
Whisk just until blended. Do not over beat.
3. Pour batter into pan and bake for 20-30 minutes or until
done. When cool, turn out and cut into 2 inch squares.
4. Freeze gingerbread cubes. Take out what is needed daily.
Serve at room temperature.
Cranberry Conserve
1 orange
1 cinnamon stick
5 whole cloves
120 g. water
400 g sugar
454 g. cranberries
62 g. brandy
1. Dice up entire orange, including rind and grind in
Robotcoupe.
49
2. Simmer in a saucepan with spices and water for 10
minutes.
3. Add sugar and cranberries and simmer until berries pop and
mixture is thick .
4. Remove from heat and stir in brandy. Keep at room temp for
service.
Spiced Crème Anglaise
480 ml milk
1 g. ground cinnamon
1 g. ground allspice
1 g. ground nutmeg
100 g sugar
5 egg yolks
1. Heat milk and spices to a simmer.
2. Whisk together the sugar and egg yolks. Temper yolk
mixture. Add mixture back to pot and cook, stirring
constantly, until mixture is saucelike. Do not boil.
3. Remove from heat, strain and cool in ice bath. Strain and
refrigerate.
Pumpkin Seed Brittle
138 g. pumpkin seeds
40 g. corn syrup
30 g. cream
30 g. water
100 g. sugar
60 g. butter
2 g. salt
¼ tsp baking soda
¼ tsp vanilla extract
1. Place seeds on a half sheet pan on a Silpat and keep warm
in a 200 degree oven. Combine corn syrup, cream, sugar,
and water in a small saucepan. Stir until sugar dissolves
then cook without stirring, to 300˚F. Immediately stir in
butter and bring to 285˚F.
2. Remove from heat and stir in salt, baking soda and vanilla.
Add warm seeds and spread out on the Silpat in a thin
layer. Work fast spreading out brittle.
3. Cool, then snap into 3 inch pieces
50
For Service:
2 Tbl spiced crème anglaise
1 cube gingerbread
1 cube pumpkin parfait, tempered
1 triangle of pumpkin brittle
1 Tbl. cranberry conserve
Plating:
1. Make a puddle of spiced crème anglaise on a small well
round
2. Place gingerbread on plate
3. Place parfait opposite gingerbread
4. Place triangle of brittle up against side of parfait
5. Using a small round scoop, place cranberry conserve by
gingerbread.
51
WARM CHOCOLATE STICKY TOFFEE PUDDING, POURING
CREAM, COCOA NIB CROQUANTE
Chocolate Toffee Sauce
952 g. heavy cream
440 g. packed dark brown sugar
114 g. unsalted butter
200 g bittersweet chocolate pistoles
Sticky Pudding
356 g. water
227 g. pitted and chopped dates
9 g. baking soda
188g. all-purpose flour
43 g. cocoa powder
9 g. baking powder
227 g. unsalted butter, at room temperature
132 g. granulated sugar
4 large eggs
8 g. vanilla extract
1. Make sauce: In a medium saucepan, combine all ingredients.
Bring to a boil over medium heat, stirring constantly, then reduce
heat to a simmer and cook, stirring frequently, for 5-7 minutes, or
until sauce has reduced to about 3 1/2 cups. Stir in chocolate.
Set aside.
2. Make pudding: Position rack in center of oven and preheat to
350°F. Generously grease 20 metal ramekins and place a small
circle of parchment at the bottom of each.
3. In a medium saucepan, combine water, dates, and baking
soda. Bring to a boil over medium heat, then remove from heat
and set aside to cool completely. Combine flour, cocoa and
baking powder in a medium bowl. Stir well to blend. Set aside.
4. In an electric mixer, using paddle attachment, beat butter and
sugar together for 3-4 minutes, or until light and fluffy.
5. Beat in eggs, one at a time, then vanilla extract, and half of
flour mixture.
6. Beat in all of date mixture, then remaining flour, until well
blended.
52
7. Spoon into ramekins, filling about 2/3 full. Place in a deep
hotel pan water bath and wrap entire pan, first in plastic, then in
foil. Bake about 25 minutes or until cake is springy.
8. Unwrap pan, pierce each cake multiple times with a skewer,
spoon a little of the toffee sauce over each cake and continue
baking for about 5 minutes. Remove from oven and let cool in pan
for 10 minutes.
9. Keep well wrapped.
Cocoa Nib Croquante
50 g milk
125 g butter
50 g glucose
150 g sugar
15 g cocoa powder
Cocoa nibs
1. Bring the first 4 ingredients to a boil.
2. Stir a little of this liquid into the cocoa powder and make
a loose paste. Add back into remainder of liquid.
3. Pour onto a Silpat, sprinkle with cocoa nibs and bake at
350˚F until extremely bubbly and fully set.
4. Remove from oven; once cooled, break into long(3-4
inch) shards.
For Service:
1 pudding
2 Tbl Warm chocolate toffee sauce
Cocoa croquante shard
Shot glass of heavy cream
Plating:
1. Warm pudding in oven
2. Place in bottom of soup bowl and spoon warm toffee
sauce over.
3. Insert croquante in pudding. Send out cream on side.
53