Recipe courtesy of Chef Josh Berry, Stowe Mountain Lodge
Cauliflower Soup paired well with Blue Point Toastd Lager and Rioja Vetiver
Apricot Puree, Burnt Honey Foam, Smoked Almonds
Yield 8-10 servings
5lb white cauliflower
1ea white onion
1c heavy cream
salt, white pepper
Cut the cauliflower, potato, and onion into medium size pieces and place in a large heavy bottom pot. Use enough chicken stock to cover the vegetables and cook on medium heat until tender. Strain off the stock in to another pot, reserve. Place half of the cooked vegetables in a blender and add enough stock to blend the mixture smooth (you may not use all of the stock). Transfer the blended soup back to the pot you cooked them in. Repeat the process with the other half of the soup. Stir in the butter and cream. Season the soup with salt, pepper. Strain through a fine mesh sieve. Reserve hot.
*If you would like to make this soup vegetarian use water instead of chicken stock.
Burnt Honey Foam
½ oz VirsaWhip (www.willpowder.com)
Using a standing mixer with a whisk attachment add both ingredients and whip for 5 minutes. The honey mixture will become thick and have the consistency of shaving cream. Place in a small piping bag, reserve.
1cup dried apricots
Bring the apricots and water to a simmer. Cook until the apricots are very tender. Blend in a blender until very smooth. Transfer to a small squeeze bottle or small piping bag. Cool completely.
Pipe three small mounds of the honey foam in a wide bottom soup bowl. Using a kitchen blow torch or the broiler of your oven, brown the foam like you would a marshmallow for s’mores. Add a small amount of apricot puree around the bowl, Sprinkle some crushed smoked almonds, and some fresh chopped herbs. To serve pour the soup table side so your guests can see the garnish in the bottom of the bowl.
Pan Roasted Venison paired well with Cambria, Carnivor, and Yangarra
Ras el hanout, Parsnip Puree, Lingonberry Gastrique, Fingerling Potatoes, Thyme
8 each 3 oz venison tournedos (small filets cut from the tenderloin or Denver leg)
Ras el hanout (see recipe below)
½Tbs. ground juniper berries
2 sprigs. fresh thyme
1 clove fresh garlic
1 Tablespoon butter
Heat a large non stick sauté pan over med. heat. Season the tournedos with the salt and Ras el hanout . Add the olive oil to the sauté pan, swirl until you see a little smoke rising from the pan. Add the venison and sear on one side for around 3 minutes. Add the garlic clove sprigs of thyme and butter. Flip the tournedos over and sear for another 3-4 minutes. Basting with the melted butter. Remove the meat from the pan and let rest.
Ras el hanout
Ingredients and Method:
In a spice grinder, grind equal parts of:
Cumin, cardamom, cinnamon, clove, coriander, cayenne pepper, allspice, black pepper, lavender, ginger, nutmeg, and mace
Culinary note: Ras el Hanout in Moroccan means “head of the shop”, referring to the lucrative spice shops around the country. Each shop would have their own version of this spice blend.
5 each large parsnips, peeled and rough chopped
2 each potatoes, peeled and rough chopped
3 each shallots, rough chopped
3 Tablespoons butter
Place all ingredients, except butter in a pot with water. Bring to a boil and cook until all vegetables are extremely soft. Drain from liquid. Reserve cooking liquid.
Puree in a blender using just enough cooking liquid to create a vortex. Add the butter and season with salt and pepper.
½ cup sugar
½ cup red wine vinegar
1cups Lingonberry (Fresh or preserved)
2cups chicken stock
In a medium size sauce pot melt the sugar until liquid and add the vinegar and lingonberries. Reduce by half and add the chicken stock, reduce by half. Season the sauce with salt and pepper and puree in a blender until smooth. Pass through a fine mesh sieve, keep warm.
12 each “thumb” size fingerling potatoes
Salt & Pepper
Boil the potatoes until fork tender. Shock in ice water until cold. Cut the potatoes in half lengthwise and season with salt and pepper. Heat a large nonstick pan on medium heat and add the potatoes cut side down. Cook until “golden brown”. Reserve warm.
For the plate up:
Place a spoonful of the parsnip puree in the center of a large warm plate. Top with five halves of caramelized fingerling potatoes. Slice the venison tournedos in half and place atop the potatoes. Spoon the gastrique around the plate and garnish with some fresh thyme flowers.
New England Butterscotch Pudding
Lightly Whipped Cream, Oatmeal Lace Cookie
2¼ cup whole milk
1 cup heavy cream
1 each vanilla bean (split)
6 Tablespoons butter
1¼ cup brown sugar
4 each egg yolks
¼ cup cornstarch
1 pinch salt
In a medium size pot, bring the milk, cream, and vanilla bean to a boil and remove from heat. In another medium size pot, add the butter and brown sugar and caramelize until golden brown. Whisk in the cream and milk mixture to the brown sugar/butter mixture, blend until combined. In a medium size mixing bowl, add the egg yolks, salt and corn starch and blend, temper half of the sugar/cream mixture, then return all to the same pot. Cook over medium heat until thick (whisking constantly) remove from heat, discard the vanilla bean, spoon in to serving bowls and chill.
Culinary note: Butterscotch sauce is similar to caramel, except that you replace the white cane sugar with brown sugar
Oatmeal Lace Cookie - Makes 2 dozen
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup rolled oats
2 tablespoons light corn syrup
1/3 cup melted butter
2 tablespoons heavy cream
1 tablespoon vanilla extract
Sift together flour, baking powder, sugar and cinnamon. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well.
2.Drop on silpat or ungreased cookie sheet using ½ tablespoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.
Culinary note: be careful as these cookies will burn quickly.
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