MGM Harvest Moon Ball recipes

- The Harvest Moon Ball, a night of dinner, dancing, cocktails and live entertainment to raise money for the inpatient rehabilitation unit at Henry Ford Wyandotte Hospital, returns to MGM Grand Detroit Hotel, 6:30 p.m. - 11 p.m. on October 23. There will also be a silent auction and prize raffle.

A poignant part of the evening tells the stories of patients such as Richard Vollmerhausen, who was paralyzed by Guillain-Barre Syndrome and in the ICU for a month before going to the inpatient rehab unit. There, he learned to sit up, get out of bed and function again- a process that bonded Vollmerhausen and his caregivers until the day he walked again on his own.

Tickets are available online here, or by emailing Karen Fox, kfox4@hfhs.org

These recipes for short rib, white fish, sweet potato mashed and Meyer lemon Burre Blanc come courtesy of Chef Woody from the MGM Grand. 

Short Rib:
1 5oz center cut beef short rib
3oz flour
2 sprig fresh thyme
2 sprig fresh rosemary
2 sprig fresh parsley
4 cloves garlic smashed
1 shallot chopped
1/2 red pepper cored and seeded- chopped
1 roma tomato chopped
1 qt fresh veal stock of excellent quality
1 cup red wine
1/2 cup olive oil
1 bay leaf
salt and pepper

Heat frying pan or Dutch oven and add 1/4 cup oil. Season beef with salt and pepper and rub with 1/4 cup olive oil. Dredge in flour and shake to remove excess. Sear on all side in the pan. Remove short rib from pan and drain excess fat. Add shallot, garlic, pepper, bay leaf, herbs and tomato and sauté for 2 minutes.  Add red wine and stock then return beef to the pan. Cover and place in a 325º oven for 3 .5 hours. Let beef cool in the liquid over night. The next day remove beef from the liquid and strain sauce through a fine sieve. Reduce sauce to desired consistency, stir in 2oz cold butter and season with salt and pepper.

White Fish:

4oz fresh white fish skin removed
1T prepared horseradish
1t Dijon mustard
1T chopped parsley
1/4 c panko bread crumbs
1T melted butter
salt and pepper

On a baking sheet lined with parchment or wax pepper, place fish flesh side up. Season with salt and pepper. Mix Dijon and horseradish together and spread evenly over whitefish. Combine bread crumbs, butter and parsley. Cover the top of the fish completely. Bake in a 350º oven for 8-10 minutes or until golden brown. Serve hot.

Sweet Potato Mashed

1 sweet potato skin on
1 Yukon gold potato, peeled and boiled until fork tender
1/2 t vanilla
1/2 t cinnamon
pinch nutmeg
1T butter
1/4 cup warm cream
salt and pepper

Place sweet potato on a baking sheet and cover with a tablespoon on olive oil. Bake at 375º for 35 minutes or until fork tender. Remove from oven and with a kitchen towel, remove skin. Combine with remaining ingredients and season with salt and pepper.

Meyer lemon Burre Blanc

1 meyer lemon juice and zest
1/4 c fine white wine vinegar
1 sprig of fresh thyme
1 clove of garlic smashed
1/2 of 1 shallot chopped
1t whole black peppercorn
1/2 of 1 bay leaf
1/4 cup fresh cream
1/4# cold butter diced

In a small sauce pot begin reducing lemon juice, vinegar, bay leaf, thyme, peppercorn, shallot and garlic. Reduce to 1 tablespoon of liquid. Add cream and reduce by half, then remove from heat and stir in butter until completely incorporated. Strain though a fine sieve and season with salt and white pepper. Serve hot.


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