Carrot Soup with Ginger
Pairing Suggestion: Heart of the Lake
IINGREDIENTS:
Yields 4 Servings
- 250g carrots
- 1 large onion
- 1 can San Marzano tomatoes, 14.5oz
- 2 tsp icing sugar
- 3 1/3 cup stock, vegetable or chicken
- 1 red apple (we use a mixture of local Gala and Cortland)
- 1 tsp finely chopped ginger
- 2 slices garlic
- ½ – 1 tsp mild curry powder
- 200g cream
- 3 tbsp cold butter
- 1 cinnamon stick
- 1/8th shaved nutmeg seed
- Salt + pepper to taste
INSTRUCTIONS:
STEP 1: Peel carrots and onion, dice
STEP 2: Caramelize icing sugar in a saucepan on low heat. Add carrots, onions, and tomatoes and braise lightly with curry powder
STEP 3: Add stock, and simmer for about 20 minutes
STEP 4: While simmering, infuse cream with cinnamon stick, shaved nutmeg, salt, and pepper.
STEP 5: Peel, core, and cut apple into quarters. Add to soup with ginger and garlic.
STEP 6: Remove cinnamon from cream, add to soup with 3 tbsp of butter; puree soup with an immersion blender until smooth. Allow to simmer on low until ready to serve.
STEP 7: To serve, whisk soup once more with immersion blender until foamy and pour into warmed soup bowls.
Cabernet Franc Braised Brisket
Pairing Suggestion: Zweigelt & Petite Sirah
INGREDIENTS:
- 3 large yellow onions, diced
- 3 ribs of celery, roughly chopped
- ½ head of garlic, crushed
- 3 carrots, roughly chopped
- 1 tbsp tomato paste
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 brisket flat w/ ¼’’ fat cap, no point (5-7 lbs)
- Garlic powder
- Freshly cracked pepper
- Kosher salt
- Nutmeg
- 2 cups Weis Cabernet Franc
- 1 ½ cups beef stock
Dry brine brisket for up to 48 hours uncovered on wire line baking sheet in fridge
- Coat with garlic powder, freshly cracked pepper, 1/8th nutmeg seed shaved
- Completely cover brisket with kosher salt
INSTRUCTIONS:
STEP 1: Preheat oven to 275° Fahrenheit
STEP 2: After brining, sear brisket on all sides in a large sauté pan
STEP 3: Remove brisket from pan, allow to rest while sautéing aromatics
STEP 4: In the same sauté pan, add yellow onions, celery, and carrots. Sauté on medium heat for 3-5 minutes
STEP 5: Add crushed garlic, sauté until garlic becomes fragrant
STEP 6: Add tomato paste to the pan, mix to combine and sauté an additional 3-5 minutes to develop flavors and fond
STEP 7: While vegetables sauté, add brisket to the bottom of a large dutch oven. When done, pour contents of sauté pan over brisket
STEP 8: Deglaze sauté pan with wine and beef stock; scrape fond from bottom and pour entire contents of pan into dutch oven
STEP 9: Add bay leaves, thyme, and rosemary to dutch oven
STEP 10: Place dutch oven in preheated oven, cook brisket to internal temperature of 180° Fahrenheit (about 3 hours)
STEP 11: Rest brisket in fridge and slice and serve with some of the veggies and sauce
Potato Au Gratin Cups
Pairing Suggestion: Chardonnay
SAUCE
Yields about 24 servings
IINGREDIENTS:
- 50g butter, melted
- 400g of cream
- 1 clove garlic, halved
- 2 slices ginger
- 1 sprig thyme
- Salt, pepper, and nutmeg to taste
- Splash of dry white wine (Dry Riesling)
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme, destemmed
- 60g shredded parmesan cheese
- 100g chicken stock
IINSTRUCTIONS:
STEP 1: In a saucepan, add cream. Closely monitor, and immediately remove from stovetop as it begins to boil
STEP 2: Add halved garlic clove, 2 slices of ginger, and 1 full sprig of thyme to cream
STEP 3: Allow to steep all together for about 5 minutes
STEP 4: Pass cream sauce through a fine mesh sieve and season to taste with salt, pepper, and nutmeg
STEP 5: In a large sauté pan, melt 50g of butter
STEP 6: Add crushed garlic, sauté on medium-low heat for 1-2 minutes; do not allow to brown
STEP 7: Add 200g white wine cream sauce, allow to come to temperature before adding destemmed thyme; simmer on low for 5 minutes
STEP 8: Whisk in shredded parmesan
STEP 9: Add chicken stock, continuously whisking on medium heat to assist with melting of the cheese and emulsification of the sauce
STEP 10: Simmer, reduce sauce for about 5 minutes
STEP 11: Reduce heat to low, allow to cool and move on to preparing potatoes
Potatoes
Yield: 1 Potato = 3 Servings
INGREDIENTS:
- 1 chef potato
- 60g shaved gruyere cheese
- 60g shaved parmesan cheese
- 10g extra virgin olive oil
- Shredded parmesan to garnish
- Salt and pepper to taste
INSTRUCTIONS:
STEP 1: Preheat convection oven to 425° Fahrenheit
STEP 2: Thinly slice potatoes using a mandolin
STEP 3: In a large bowl, combine gruyere, extra virgin olive oil, and salt & pepper to taste
STEP 4: Toss potatoes in gruyere mixture
STEP 5: Grease muffin pan, sprinkle thin layer of shredded parmesan cheese in the bottom of each cup you’ll be filling
STEP 6: Fill each cup about half with layered potato slices
STEP 7: Lightly pour original, cooled cream sauce over potatoes, not covering
STEP 8: Fill remainder of each cup with more layered potatoes
STEP 9: Pour another dash of cream sauce over each potato cup, top with shredded gruyere
STEP 10: Place silicone baking pad over muffin tops, and cover with sheet pan
STEP 11: Bake covered for 20 minutes
STEP 12: Remove from oven, uncover muffin pan completely and bake until browned
STEP 13: Remove from oven, allow to cool on wire rack before removing from muffin pan
Maple and Pine Crème Brûlée
Pairing Suggestion: Winzer Select Riesling Edel Süss
INGREDIENTS:
Yields 6 Servings
- 6 large egg yolks
- 625g heavy cream (35-40% fat)
- 1 vanilla bean
- ¼ tsp salt
- 2/3 cup (160mL) maple syrup
- 6g pine needles, pressed under knife blade to release oil and roughly chopped (must use only edible pine needles, such as eastern/northern pine, otherwise omit)
- 3 rosemary needles, roughly chopped
- 5g of finely ground espresso beans
- 1 clove
INSTRUCTIONS:
STEP 1: Preheat oven to 325° Fahrenheit
STEP 2: Add heavy cream and vanilla to saucepan on low to medium-low heat and stir, bringing cream to a simmer but not a full boil; bubbles should be tiny and contained to the sides of the pain
STEP 3: Slowly add maple syrup, egg yolks, and salt. Slowly whisk to combine and bring mixture back to a slow simmer
STEP 4: Add pine needles, rosemary, and espresso to cream; reduce heat to low and allow to simmer for 25-30 minutes maintaining a temperature between 120°-140°F
STEP 5: Five minutes before removing from heat, add clove to mixture
STEP 6: Remove from heat, strain through fine mesh sieve
STEP 7: Evenly distribute cream mixture between custard cups; place cups onto a baking sheet; pour hot water into baking sheet half-way up cups
STEP 8: Bake for 22 minutes
STEP 9: Transfer cups to a cooling rack to cool
STEP 10: Before service, pour a thin layer of sugar and brûlée