The extra special recipe for that extra special evening.
2 organic chicken breasts with skin
Salt & pepper, to taste
2 Tbsp olive oil
2 Tbsp sweet butter
2 Tbsp olive oil
1/4 cup of thinly sliced sweet onions (vidalia)
2 large apples, peeled, cut into 1/4" wedges
1 large box of button mushrooms, cut in half
2 tbsp freshly chopped tarragon
1/2 cup of apple juice or apple cider
1 cup chicken stock
1/2 cup of Canados
1/2 cup heavy cream
Sprinkle salt and pepper on chicken breasts.
Turn up heat to medium high.
In a large, heavy skillet, add olive oil and butter. When hot, add the chicken breasts skin side down.
Brown the chicken on all sides. When done, remove chicken to a plate and cover.
In the same skillet, add apple wedges and cook for about 3 minutes on each side, until lightly browned. Be sure not to overcook--the apples will become too soft and mushy. Place apples in the same dish as the chicken. Keep covered.
In the same skillet, over medium-high heat, add 2 tbsp of olive oil. When hot, add the onions and sautee until translucent.
Next add the mushrooms.
After about 3 minutes, stir mushrooms and lower heat to medium, cooking the mushrooms for about 10 minutes until browned on both sides. Towards the end, you might need to add a touch of olive oil while cooking.
When the mushroom/onion mixture is nicely browned, turn up the heat to high, add the Calvados and stir to mix all ingredients together, cooking off the alcohol (about 2-3 minutes). Turn heat down to medium-high.
Add the tarragon, apple juice or cider, and the chicken stock, simmer for about 10 minutes to blend all of the flavors.
Add the cream to the skillet, stir to blend.
Add the chicken and simmer for about ten minutes, until chicken is done, stirring occasionally.
Place the chicken on a plate.
Scoop up the mushroom with a slotted spoon and pour over chicken.
Next take a few tablespoons of sauce and pour over the chicken and mushrooms
Add slices of apples on the side of the chicken.
Pour two glasses of your favorite white wine. Toast to each other and enjoy
¼ lb Emmental cheese
¼ lb Gruyere cheese
2 Tbsp Kirsch Danube/ Virginiana
1 Tbsp cornstarch
1 clove garlic
1 cup dry white wine (like Chablis or Riesling or even a dry Champagne)
Kosher salt & freshly ground black pepper, to taste
Pinch of nutmeg
1 day-old French baguette
Cut bread into bite-sized cubes.
Roughly cut the cheeses into small chunks. This technique is preferable to grating it, as it will melt more smoothly.
Combine cornstarch and Kirsch and mix to form a slurry.
Peel the garlic clove and cut it in half, then rub the inside of a heatproof fondue pot with the cut garlic clove.
Pour in the wine and bring it to a gentle simmer, but don't boil.
Add cheese a handful or so at a time, stirring until it's melted before adding more.
Season to taste with salt, pepper and nutmeg.
Adjust consistency with warmed wine if it becomes too thick. Serve bread cubes with skewers or long fondue forks for dipping into the cheese sauce.
Makes 4 servings of cheese fondue.
8 slices pre-prepared veal sweetbreads,
(sliced into ½inch medallions)
8 slices veal
2 cloves garlic
1 ripe pear
½ c. whipping cream
1 ½ oz. Okanagan Pear Eau-de-Vie
Salt and Pepper to taste
Flour the veal and sweetbread slices
Place oil in a skillet and heat, lightly brown onions, garlic
and pear with the slices of veal and sweetbreads. Add liquor.
When alcohol has evaporated, add cream and reduce.
Season with salt and pepper.
To serve, alternate slices on the plate.Top with cooked pear.
Spoon the sauce over the arranged meats and garnish with chopped chives.
1 Rabbit, cut into portion size pieces
Marinade:250 ml white wine
2 oz. Okanagan Spirits Grappa (Marc)
Bay leaf, parsley stems
Black peppercorns, crushed
Fennel, leak and celery
Combine marinade ingredients and add rabbit.
Marinade overnight in refrigerator.
Remove meat from marinade and lightly flour.
Brown in an ovenproof sauce pot/pan.
Strain marinade into the pot/pan with the rabbit. Top off
with Chicken stock and braise for 1.25 hours.Remove rabbit
and place in serving dish.
In separate pan, place sauce and reduce by ½.
Combine 1Tblspoon of flour, 1 Tablespoon of butter, ½ diced onion,
2 garlic cloves and 1 oz Pinot Gris Grappa. Whisk into hot stock till
thickened. Add 2 Teaspoons of Dijon mustard.
Garnish with finely chopped scallion greens.
1 (8 ounce) round Brie cheese
1/4 cup brown sugar
1/4 cup chopped pecans
1 tablespoon Okanagan Spirits WHISKY
Preheat an oven to 350 degrees F (175 degrees C).
Cut slits about 1/4-inch deep in a crossing pattern across the top and along the sides of the Brie wheel. Place the brie in a baking dish.
Bake the Brie in the preheated oven until softened, about 5 minutes.
While the Brie bakes, stir the brown sugar, pecans, and whiskey in a small bowl; pour onto the top of the Brie and return to the oven another 10 minutes. Serve immediately.
1tsp Dijon mustard
1.5 tsp balsamic cream
Pinch of kosher salt
Pinch of fresh ground pepper
¼ of a lime squeezed
1 tsp of Okanagan Spirits
½ c extra virgin Olive Oil
Add first 6 ingredients in a jar mix until incorporated.
Slowly whisk in olive oil, pour over mescaline mix
with fresh sliced pears and toasted pecans.
Deanna Young - Food For Thought
1 centre-cut pork loin roast, 4 to 5 bones (between 3 and 5 pounds)
For the brine (optional):
1 1/2 cups kosher salt
1 1/3 cups sugar
For the spice rub:
2 cloves garlic, peeled and thinly sliced
1 1/2 teaspoons fennel seeds
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary
10 sage leaves
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons olive oil
For the prunes:
1 3/4 cups prunes
1/2 cup sugar
Juice of 2 lemons
2 bay leaves
Pinch of crushed
1/4 cup Okanagan Spirits Marc (Grappa)
If you choose, brine the meat. In a large pot, bring the salt, sugar and 2 quarts of water to a boil and stir until the solids dissolve. Transfer to a heatproof container and cool completely. Cover pork with the brine and refrigerate for 45 minutes. (The brine will make the pork very tender, so it’s worth doing, but if you don’t have time, you can skip this step.) Pat pork dry with paper towels.
Set the oven rack in the center position and preheat the oven to 400 degrees. Make the spice rub. On a cutting board, mix together the garlic, fennel seeds, thyme, rosemary, sage, salt and pepper and finely chop using a chef’s knife. Pour the olive oil over the mixture. With your fingers pressing on the flat side of the knife, grind the herbs and spices by rocking the knife back and forth and pulling the mixture across the board holding the knife at a slight angle. Be careful not to cut yourself; the mixture is slippery. Alternatively, grind in a mortar and pestle. Grind until the mixture has the consistency of wet sand.
Rub the pork all over with the spice mixture and set in a roasting pan. Cook in the oven until the internal temperature registers 140 degrees, for medium, between 60 to 90 minutes, depending on its size. Let rest for 15 minutes.
Meanwhile, prepare the prunes. In a nonreactive medium saucepan, combine the prunes, 1 ½ cups water, sugar, lemon juice, bay leaves and black pepper. Simmer until the prunes just start to break apart, about 20 minutes. Add the grappa and simmer for 5 minutes more. Season to taste with salt.
Slice the pork into chops. Serve each topped with the prune sauce. Serves 4 to 5.
Adapted from the forthcoming “Urban Italian” (Bloomsbury).