SUMMER 2010 GOURMET MENU
Cocktail: THE ST-GERMAIN COCKTAIL
Hors d'oeuvre 1: Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil
Hors d'oeuvre 2: Zucchini Pie
Salad: Shrimp Ceviche with Carrot, Orange, and Fennel
Main: Pork Ribs and Roast with Mojo
Side: Root Beer Baked Beans
Dessert 1: Black and White Angel Food Cake
Dessert 2: Berry Tiramisu
Try Duck Walk 2007 Blueberry Port or Boysenberry Fruit Wine
Check out these award winners to support our Long Island Wine Country:
At the 2009 New York Wine & Food Classic in the Finger Lakes…Borghese Vineyard won GOLD for their 2008 Riesling.
Martha Clara Vineyards won a "Best of Class" award for "Best Sauvignon Blanc" for it's 2008 Sauvignon Blanc at the 2009 New York Wine & Food Classic in the Finger Lakes
see http://www.liwines.com/default.ihtml?page=vineyards&subpage=awards for more winners
RECIPE ASSIGNMENTS:
Host: The St. Germain Cocktail
Main: Pork Ribs and Roast with Mojo
Couple 1: Hors d'oeuvre 1: Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil
Side: Root Beer Baked Beans
Couple 2: Hors d'oeuvre 2: Zucchini Pie
Dessert 1: Black and White Angel Food Cake
Couple 3: Salad: Shrimp Ceviche with Carrot, Orange, and Fennel
Dessert 2: Berry Tiramisu
THE ST-GERMAIN COCKTAIL
2 parts Brut Champagne Or Sparkling Wine, Prosecco or Cava or Dry Sparkling Wine Preferably Sauvignon Blanc
1 ½ parts St-Germain
2 parts Sparkling Water or Club Soda
Method: Fill a tall Collins glass with ice. Add Champagne first, then St-Germain, then Club Soda. Stir completely.* Garnish with a lemon twist, making sure to squeeze essential oils into the glass.
Think of Paris circa 1947.
* St-Germain is heavier than wine, thus it will settle to the bottom unless mixed thoroughly.
Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil
Recipe courtesy Giada De Laurentiis, 2008
Prep Time: 45 min Inactive Prep Time: -- Cook Time: 45 min Level:
Intermediate Serves:
8 to 12 servings (30 profiteroles, recipe doubled)
Ingredients
Profiteroles:
1 cup water
1/2 cup unsalted butter, cut into pieces
dash salt
1 cup all-purpose flour
6 large eggs
6 tablespoons grated Parmesan
dash freshly ground black pepper
Filling:
16 ounces goat cheese, room temperature
1/2 cup cream
1 cup diced sun dried tomatoes
dash salt and freshly ground black pepper
Herb Oil:
1 1/2 cup fresh mint leaves
1 1/2 cup fresh basil leaves
2 cup olive oil
dash salt
Freshly ground black pepper
2 cup chopped toasted walnuts, for garnish
For the Profiteroles:
Directions
Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Bake until the profiteroles are puffed and golden, about 45 minutes. Allow the profiteroles to cool completely.
For the Filling:
Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes, salt and pepper. Set aside.
For the Herb Oil:
Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
To serve:
Using a serrated knife, cut off the top of the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and return the top of the pastry. Place a few profiteroles on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve
Zucchini Pie (makes 8 small servings, recipe can be doubled and put in large rectangle pan)
INGREDIENTS
2 tablespoons Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
2 cups shredded mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 teaspoons yellow mustard
DIRECTIONS
1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Shrimp Ceviche with Carrot, Orange, and Fennel
Gourmet | June 2004
IngredientsFor lemon oil
1/2 cup canola oil
1/2 teaspoon turmeric
1 tablespoon finely grated fresh lemon zest (from 2 lemons, grated with a rasplike Microplane zester)
For carrot orange sauce
1 qt fresh carrot juice (from about 3 1/2 lb carrots)
1 qt fresh orange juice
1 tablespoon minced peeled fresh ginger
2 stalks fresh lemongrass (lower 6 inches only), thinly sliced crosswise
2 fresh Thai red chiles, minced, including seeds
For salad
2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
2 carrots, cut into very thin matchsticks
3 navel oranges
1 fennel bulb, halved lengthwise
1 small red onion, halved lengthwise
3/4 cup fresh lime juice
1/4 cup 1-inch pieces fresh chives
2 tablespoons finely chopped fresh mint
1/2 teaspoon salt, or to taste
Special equipment: a Japanese Benriner* or other adjustable-blade slicer; a rasplike Microplane zester
print a shopping list for this recipe
PreparationMake lemon oil:
Cook oil, turmeric, and zest in a 1- to 2-quart saucepan over low heat, stirring frequently, 5 minutes. Transfer to a small bowl and chill at least 1 hour. Pour through a fine-mesh sieve into another small bowl (discard solids).
Make sauce:
Combine sauce ingredients in a 4- to 6-quart pot and boil, stirring occasionally, until reduced to about 2 cups, 30 to 40 minutes. Pour through a medium-mesh sieve into a bowl (discard solids), then set bowl in a larger bowl of ice and cold water to chill sauce.
Make salad:
Cook shrimp in cleaned 4- to 6-quart pot of boiling salted water until just cooked through, 1 to 2 minutes. Drain and transfer to another bowl of ice and cold water to cool. Drain and halve lengthwise, then chill, covered.
Heat 4 tablespoons lemon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until just tender, about 3 minutes. Spread carrots with oil from skillet on a plate and chill.
Grate zest from oranges into a large bowl. Cut remaining rind and white pith from oranges with a sharp paring knife and discard. Cut orange segments free from membranes and add to zest.
Slice fennel and onion very thinly crosswise with slicer.
Stir carrots into orange mixture along with fennel, onion, lime juice, remaining lemon oil, chives, mint, and salt.
Mound salad on 8 plates and top with shrimp. Drizzle about 3 tablespoons carrot sauce around each mound.
Cooks' notes:
• Sauce can be made 1 day ahead and, once cooled, chilled, covered, in refrigerator. • Lemon oil can be chilled up to 1 day. Strain after 1 to 2 hours of chilling, then cover.
Pork Ribs and Roast with Mojo
Prep Time: 30 min
Inactive Prep Time: 4hr 15
Cook Time: 1 hr 45 min
Ingredients
Marinade:
· 1 generous tablespoon cumin seeds, plus ½ teaspoon for Mojo
· 8 cloves garlic, chopped
· ½ cup freshly squeezed lime juice (about 4 limes)
· ¼ cup extra-virgin olive oil
· 2 tablespoons kosher salt
· 1 generous tablespoon dried oregano, crumbled
· 1 tablespoon freshly ground black pepper
· 1 (8-chop) pork rib roast, chine bone attached and notched at each rib
· Mojo, recipe follows
Directions:
Toast both the 1 tablespoon and the ½ teaspoon cumin seeds (see Mojo) in a small sauté pan over high heat until fragrant, about 30 seconds. Grind seeds in a spice grinder or with a mortar and pestle and reserve ½ teaspoon for the Mojo. Mix remaining cumin with garlic, lime juice, olive oil, salt, oregano, and black pepper. Remove the pork loin from the ribs and chine bone b cutting between the meat and the bones. Rub the marinade all over loin and ribs. Place the loin back onto the ribs where it was removed and tie together with butcher’s twine. Place in a nonreactive container, cover, and refrigerate for 4 hours or overnight.
Meanwhile, make the Mojo and reserve ¾ cup to serve with the pork.
Prepare an outdoor grill with a medium-high fire for indirect grilling. Position a drip pan under grate on the cooler side of the grill. Set the roast rib side down over the pan on the side opposite from the heat. Cover, with the vent holes over the pork and cook, basting the meat periodically with the sauce. Rotate the roast 180 degrees after 30 minutes so it cooks evenly. (If using a charcoal BBQ add coals to the fire as needed to maintain an even heat.) After an hour, begin to baste with Mojo every 15 minutes and set the roast on it chine (back) bone, with the fat facing the heat, so it browns evenly. Cook until a meat thermometer inserted into the center of the loin registers 140 degrees F, about 1 ½ hours in all.
Remove the roast from grill, cut the twine, and let the loin rest for 10 minutes. Meanwhile, place the ribs on the grill over direct heat with the side where the loin was attached facing down. Grill, turning as needed, until evenly browned, about 4 minutes. Let rest 5 minutes and cut between the ribs. Serve with sliced loin and reserved Mojo.
Mojo:
· ½ teaspoon reserved toasted and ground cumin
· 6 garlic cloves, minced
· ½ cup olive oil
· 1 cup fresh lime juice
· 2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano, crumbled
· 2 teaspoons kosher salt
· ½ teaspoon freshly ground black pepper
· 2 habanero chiles seeded and minced
Heat the reserved cumin in a skillet along with the garlic and olive oil. Cook over medium high heat until garlic begins to sizzle, about 2 minutes. Remove from heat, transfer to a nonreactive bowl, and stir in remaining ingredients.
Makes about 1 2/3 cups
Root Beer Baked Beans
For the best flavor, use an artisanal root beer made with cane sugar (not corn syrup). We like Faygo and Fitz's, but many more options are available online at sodapopstop.com.
8 servings
Recipe by Rick Rodgers
Photograph by Hans Gissinger
July 2010
Ingredients
•4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
•3 1/2 cups chopped onions
•2 garlic cloves, minced
•4 15-ounce cans cannellini (white kidney beans), rinsed, drained
•1 1/2 cups root beer (preferably artisanal)
•3 tablespoons apple cider vinegar
•3 tablespoons mild-flavored (light) molasses
•2 tablespoons tomato paste
•2 tablespoons Dijon mustard
•1 1/2 teaspoons chili powder
•1 teaspoon coarse kosher salt
•1 teaspoon freshly ground black pepper
Preparation
•Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.
Read More http://www.bonappetit.com/recipes/2010/07/root_beer_baked_beans#ixzz0tcIIIYhT
Black and White Angel Food Cake
Prep Time: 30 min.
Inactive Prep Time: 1 hr
Cook Time: 45 min.
Ingredients:
· 2 cups sifted superfine sugar (about 1 pound)
· 1 1/3 cups sifted cups sifted cake flour (not self-rising)
· ¾ teaspoon kosher salt
· 1 ½ cup egg whites at room temperature (10 to 12 eggs)
· 1 ½ teaspoons cream of tartar
· 1 teaspoon pure vanilla extract
· ½ cup coarsely grated semisweet chocolate
For the glaze:
· ½ pound semisweet chocolate chips
· ¾ cup plus 1 tablespoon heavy cream
Directions:
Preheat the oven to 350 degrees F.
Combine ½ cup of the sugar with the flour and sift them together 4 times. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 ½ cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift ¼ of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it’s all incorporated. Fold in the grated chocolate.
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.
For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.
Berry Tiramisu
Recipe courtesy of Emeril Lagasse
.Prep Time:1 hr 15 minInactive Prep Time:--Cook Time:1 hr 0 minLevel:
--Serves:
12 servings.Ingredients
•1 cup fresh raspberries
•1 cup fresh blueberries
•1 cup fresh blackberries
•1 cup sliced strawberries
•1 cup sugar
•Juice of one lemon
•2 pints heavy cream
•8 ounces Mascarpone cheese
•1/2 cup powdered sugar
•1 prepared sponge cake, (9 by 9 by 2-inch), sliced into 3 layers
•1 cup Chambord liqueur
•1/2 cup raspberry coulis
•Fresh mint sprigs
•Powdered sugar in shaker
Directions
In a mixing bowl, combine all the berries with the sugar and lemon juice. With a fork, lightly mash 1/4 of the berries against the side of the bowl. Allow the berries to sit for 1 hour. Using an electric mixer, whip the cream until stiff peaks form. In a mixing bowl, fold half of the whipped cream into the Mascarpone cheese, along with the powdered sugar. Blend until the cream is fully incorporated. To assemble, lay one layer of the sponge cake on the bottom of the pan. Brush the layer with the Chambord. Spread 1/3 of the cheese mixture over the sponge cake. Spread a 1/3 of the berry mixture over the cheese. Repeat the procedure until all of the cake, berry and cheese mixture are used. Spread the reserved whipped cream over the top of the cake. Allow the cake to set, about 1 hour. Place a slice of the tiramisu on the plate. Garnish with raspberry coulis, fresh mint and powdered sugar.
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