Monday, December 26, 2011
Mulled Red Wine Syrup Recipe
1 ½ cup red Wine
½ cup sugar
1 vanilla bean split and scraped
2 star anise
1 tsp. pink peppercorns
Combine all ingredients in sauce pan.
Bring to a boil, and then reduce to simmer.
Let reduce by 2/3 or until thickness desired.
Strain and use.
Butternut Squash Bisque Recipe
4 small butternut squash
1 quart heavy cream
1 cup milk
2 ½ - 3 quarts vegetable stock
10 ounces apple juice or cider
2/3 cup brown sugar
½ tsp. cinnamon
Pinch of Ginger and Nutmeg
Salt and Pepper to Taste
Cut and seed butternut squash.
Rub inside lightly with olive oil season with
salt and pepper and roast skin side up in 300degree oven till fork tender.
Scoop squash from skin into stock pot and add other ingredients.
Bring to a boil then reduce heat and simmer for 30 minutes stirring occasionally.
Remove from heat and puree in vita mix (blender).
Serve immediately or return to stock pot and keep hot till serving.
~Charles Dickens Wine Dinner~
Country Pate Crostini
Stilton & Cranberry
“Duck, Duck, Goose”
Duck Breast & Confit, Pumpkin Mascarpone Ravioli
Leaves of Brussels’, Cranberries and Apples
Foie Gras Butter
Venison Strip Loin Medallion
Corn Cake and Plum Sauce
Braised Short Rib Osso Bucco
Duchess Potatoes, Brussel Sprouts with Chestnuts & Lardons
Yorkshire Pudding & Mulled Rib Jus
Old English Black Forest Trifle