Yield: 1 Gallon
1 Tsp. Ginger Root, chopped
1 Tb. Garlic, chopped
3 Tb. Butter
2 Cups Onions, chopped
2 Cups Carrots, chopped
1 Cup Celery, chopped
1 Cup Leeks, chopped
1.5 Quarts Squash Flesh, halved, seasoned and pre-roasted (step 1)
2 Quarts Chicken Stock
1.5 Cups Heavy Cream (substitute fat free ½ & ½)
As Needed Salt, Cayenne Pepper to taste
As Needed Worcestershire and Tabasco sauce
Few Drops Lemon Juice
1 Cup Heavy Cream, whipped
2 Oz Sherry
1. Cut squash in half and remove the seeds, season with salt and white pepper. Place them in a deep roasting pan with the measured chicken stock cut side down. Cover and bake them in the oven until tender.
2. Remove them and reserve the stock. Scrap out the flesh. Reserve.
3. In a soup pot, heat the butter and sauté all of the vegetables until they are tender.
4. Add the squash and stock, simmer about 20 to 30 minutes.
5. Puree the soup until smooth. Temper 1 ½ cups of cream and add to the soup.
6. Adjust the seasoning and consistency.
7. Serve the soup with a dollop of Sherry whipped cream.
2 Tbls. Olive oil
2 Tbls. Butter, whole
3 cups Onions, small dice
2 Tbls. Garlic, minced
3-4 sprigs Fresh thyme
2 tsp. Oregano, dried
½ tsp. Allspice, ground
1.5 cups Heavy crème
3 lb Turkey, ground, thighs preferred
3 each Eggs, whole lightly beaten
1 cup Breadcrumbs, finely milled
½ cup Parsley, chopped
As needed Salt and pepper
1. Melt the butter and oil and sauté the onions with the garlic, thyme, oregano and allspice until translucent.
2. Add the heavy crème and reduce by half.
3. Remove from the heat and allow to cool.
4. In large mixing bowl, combine the turkey, cooled crème mixture, eggs, breadcrumbs and parsley.
5. Season with salt and pepper and pre-cook a small amount to taste so the seasoning can be adjusted.
6. Bake on a greased sheet pan until golden brown, then best moved to a skillet and simmered in the desired sauce.
7. Bake at 350 °F until the internal temperature reaches 165° F.
Lobster Risotto with Wild Mushrooms and Spinach
2 oz Leeks, diced
2 oz Celery, diced
6 oz Onion, diced
2 cloves Garlic, minced
3 oz Butter
14 oz Arborio rice, washed
1 cup White wine
4-5 cups Stock or broth
4 oz Parmesan cheese
4 oz Wild Mushrooms
12 each Grape tomatoes, cut in half
1 pound Spinach, rough cut
8 oz Lobster Meat (Tail, Claw and Knuckle)
As needed Salt and pepper to taste
As needed Parmesan cheese
1. Place the butter in a thick heavy bottom pot and sweat the celery, onions, leeks, garlic and saffron until the onions are transparent.
2. Add the rice, stir it well. Cook until lightly toasted and nutty aroma is present.
3. Deglaze with the white wine.
4. Add 1/3 of the stock while stirring frequently until the stock is absorbed.
5. Add the remaining stock in two or more additions stirring frequently.
6. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy.
7. Add the lobster, cheese, mushrooms and asparagus, cover and let steep until the seafood is cooked. Adjust the seasoning and texture with salt, pepper and parmesan cheese before service.
Seasonal Fruit Cobblers
Yield: 6 cups
2 lbs Mixed berries or other fruit
1 lb Sugar
1/2 cup Whole Eggs
1 pinch Salt
4 oz High-Gluten Flour
1/2 lb Sugar
20 Tbls Butter
1/2 lb Pastry Flour
1/2 lb High-Gluten Flour
.5 Tbls Cinnamon
1. Crème the eggs with the sugar, salt and flour.
2. Combine then with the mixed berries, folding gently.
3. Place in cups for baking on parchment-lined sheet slightly mounded.
4. For the topping, dry blend the sugar, cinnamon and the flours.
5. Cut in the fat by hand until it becomes mealy.
6. Top with large crumbles of the streusel and bake at 350 F until the filling bubbles and the topping is golden brown.