Recipes

Slice, Dice and Spice NY Recipes

Slice, Dice and Spice NY
Chef Eric Mueller
Winning Wild Card Team

Held May 15, 2008 at the New York Wine & Culinary Center in Canandaigua, NY

Beet Green Salad with Brahm’s Sherry Wine Syrup Vinaigrette & Naples Valley Jalapeno Toast

(serves 4-6)

• 10 oz of small/medium beet greens
• 4 oz Naples Valley Brand Jalapeno Jam
• 1/4 cup toasted pine nuts
• 1/3 cup red onion, thinly sliced
• Garnish: 4 tablespoons micro greens

For the Vinaigrette:

• 1 tablespoon shallot, finely diced
• 1 teaspoon garlic, finely diced
• 1 tablespoon Nunda Honey Brew Mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons Brahm’s Sherry Wine Syrup
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper.

For the Toast:

• 2 tablespoons unsalted butter
• 2 slices Monks whole wheat bread
• 1 tablespoon olive oil
• 3 whole shallots, sliced thinly

For the Vinaigrette: Mix shallots & garlic with the mustard, whisk in vinegar, then slowly add Sherry Wine Syrup & olive oil. Season with salt & black pepper to taste & set aside.

For the Toast:Preheat oven to 300 degrees. Melt butter and brush on each side of bread and bake until golden brown. Remove from oven and let cool. In a sauté pan heat olive oil on a medium low flame and slowly cook the shallots until well caramelized. Transfer to a small plate and let shallots cool until ready to use.

To assemble salad: Wash, rinse, and pat dry beet greens and place in a large enough bowl for tossing salad. Spread the Jalapeno Jam onto the toasted bread, then top with the caramelized shallots and warm in the 300 degree oven. Reserve 1 tablespoon of the dressing for microgreens. Toss the beet greens with the remaining dressing, add the pine nuts and red onion, toss again and portion onto individual salad plates. Carefully cut the jalapeno toast into triangles and top the salad. Toss the micro greens with the reserved dressing and garnish the plated salads. Serve.

Brickstone Cellars Cabernet Franc Poached Hartmann’s Andouille Sausage

(serves 4-6)

• 2 cups beef stock
• 2 cups Brickstone Cellars Cabernet Franc
• 4-6 links Hartmann’s Andouille Sausage

Heat the stock & wine (poaching liquid) in a medium size braising pan. Bring the poaching liquid to a boil and reduce heat to a simmer, then add sausage. Place a cover on the pan and poach the sausage for 12-15 minutes until cooked through. Transfer sausage to a plate and keep warm until ready to serve. Reserve 3 cups of the poaching liquid for the Kasha Pilaf recipe.

Birkett Mills Kasha Pilaf with Nance’s Chili Sauce

(serves 4-6)

• 2 tablespoons unsalted butter
• 1 cup white onion, medium diced
• 1 cup carrot, medium diced
• 1 cup uncooked kasha
• 1 cup Casa Larga Oaked Chardonnay
• 4 oz Nance’s Chili Sauce
• 3 cups red wine poaching liquid
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons flat leaf parsley
• 1 tablespoons fresh thyme leaves
• Kosher salt and freshly ground black pepper

Place a medium size sauce pan over medium heat. Melt butter and sauté onion and carrots for 10 minutes. Add wine and bring to a boil. Then add the poaching liquid, chili sauce, and kasha, cover pan and bring mixture back to a boil then reduce it to a simmer. Simmer for 10 minutes and until all the liquid is absorbed and kasha is tender. Turn off the heat and season with salt and pepper to taste. When ready to plate, combine olive oil, lemon, parsley and thyme to make a vinaigrette dressing. Fluff kasha with a fork and gently toss in vinaigrette. Plate Kasha pilaf with andouille sausage and braised cabbage.

Braised Pointed Head Green Cabbage & Apple

(serves 4-6)

• 2 tablespoon olive oil
• 1 medium white onion (about 2 cups), sliced thin
• 2 empire apples, small diced
• 14 oz. pointed head green cabbage, (or other green cabbage) trimmed and sliced medium
• 1/2 cup Arbor Hill Traminette wine
• 3 tablespoons Brahm’s Sherry Wine Syrup
• Kosher salt and freshly ground black pepper

Place a medium size braising pan over medium heat. Heat olive oil and add onions. Stir occasionally until lightly caramelized. Add apples and sauté for 2-3 minutes. Then add cabbage, white wine, sherry wine syrup and raise the heat until liquid come to a boil. Reduce the heat to a simmer and cook until cabbage is tender and most of the liquid is absorbed. Season with salt and pepper. Serve with Kasha pilaf and andouille sausage.

Red Jacket Orchards Empire Apple Fritters with
Salted Caramel Sauce & Sour Cream-Arbor Hill Traminette Gelato

Apple Fritters

• 1 1/2 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1 egg
• 1/3 cup milk
• 1 tablespoon softened butter, not melted
• 1-2 empire apples, diced (to yield about 1 1/2 c. chopped apples)
• Vegetable oil for frying

For the Glaze

• 1/4 cup whole milk
• 2 cups Confectioner’s powdered sugar

Salted Caramel Sauce

• 1 cup sugar
• 2 tablespoons water
• 2/3 cup butter
• 2/3 cup heavy cream
• 1 teaspoon salt

 Sour cream-Traminette Gelato

• 2 cups water
• 1 cup sugar
• 2 tablespoons light corn syrup
• 1 cup sour cream
• 1/4 cup Arbor Hill Traminette
• 1 teaspoon lemon zest

For the apple fritters: In a large mixing bowl, stir together flour, baking powder, sugar, cinnamon and nutmeg to blend. In a smaller bowl, whisk together egg, milk and softened butter. Add the egg mixture to the dry ingredients and fold in apples. Turn out dough onto flat surface, and with floured hands, pat into 3/4 inch thick. Cut into strips about 1 x 4 inches and set aside. Heat vegetable oil in a deep sided fry pan to 375 degrees. Fry fritters until golden brown and transfer with a slotted spoon to paper towels to drain. Allow to cool.

For the glaze: Mix the whole milk and powdered sugar together in a mixing bowl. Dip drained fritters in glaze and allow to dry on a wire rack for 5 minutes.

For the Caramel Sauce: Mix sugar and water in a heavy saucepan and cook over med-high heat until the sugar is melted and the mixture turns a deep golden brown color. Add butter and cream, slowly and stir. (Note:The mixture will bubble up and cause much concern among onlookers). Add salt and cooking until butter is melted and mixture is smooth. You may add additional salt to taste if you like a saltier caramel.

For the Sour Cream-Traminette Gelato: Heat water and sugar together in a saucepan over medium heat until sugar is dissolved. Whisk in the remaining ingredients. Freeze on a rimmed cookie sheet, scraping and mixing mixture together every 15-20 minutes for a grainy texture. Serve with Fritters and Caramel Sauce.