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Juniper Dusted Venison with Autumn Fruits and Vegetables

Juniper-Dusted Venison with Autumn Fruits and Vegetables Serves 4 James Laird   Ingredients:  4          5 oz boneless venison medallion, from saddle 3          TBS. crushed juniper 1          TBS. butter 2          Golden Delicious apples, peeled and quartered 24        seedless red grapes, peeled 1          cup pearl onions, roasted 4          roasted chestnuts, shelled 1          cup Brussels sprouts, roasted 1         … Read more »

Apple Upside-Down Cake

Apple Upside-Down Cake Recipe by James Laird Filling 2 eggs 1⁄4  cup sugar 1⁄4  cup cream fraiche 1⁄4  vanilla bean, split and scraped 1⁄4  cup all-purpose flour Apples 1⁄4 cup sugar  1⁄4 cup water  5 apples, peeled and cut into quarters – use a mixture of varieties like Cortland, Mackintosh, and Golden Delicious 1. Preheat… Read more »

Stone Fence Cocktail

Stone Fence Cocktail Glass: Rocks  Ingredients: 2 oz. Maker’s Mark bourbon 5 oz. fresh apple cider 1/2 oz. fresh lemon juice 3 dashes of simple syrup, optional apple slice for garnish cherry for garnish   Build in a tumbler with ice. Garnish with an apple slice and cherry.

Some common terms and their measurements – Cocktail Language

Some common terms and their measurements Term Imperial Metric Shot 1 1/2 oz. 4.5 cL Jigger 1 1/2 oz. 4.5 cL Cup 8 oz. 24 cL Tablespoon (tbsp.) 1/2 oz. 15 mL Gallon 128 oz. 3.8 L Quart 1/4 gallon or 32 oz. ~ 1 L Fifth 1/5 gallon or ~26 oz. 0.75 L Dash… Read more »

Saints and Zingers Recipe

Saints and Zingers Glass: Rocks Ingredients: 3 oz. Vodka ½ oz. Grapefruit Simple Syrup ¼ oz St. Germain ½ oz Sour Mix Build all ingredients in a rocks glass. Stir to combine. Garnish with a lime wedge.

Roasted Chicken with Wild Rice and Potato Goat Cheese Galette

Roasted Chicken with Wild Rice and Potato Goat Cheese Galette Serves 4   For Chicken and Wild Rice 1          cup wild rice 1          cup diced yellow onion ½         cup diced carrot ½         cup diced celery 3          TBS. unsalted butter 2          TBS. olive oil 1          TBS. fresh thyme leaves 5          clove fresh garlic, peeled             salt… Read more »

Empire Apple Crêpes

Empire Apple Crêpes Serves 4     2 ½      cups AP flour, sifted 2          cups milk 8          eggs, separated ½         cup cream ¼         sugar ¼         cup melted unsalted butter 1          tsp. vanilla extract 4          Empire apples, peeled and cut into eights 2          TBS light brown sugar 1          TBS. unsalted butter 2          TBS. apple schnapps  … Read more »

Squash Solutions

Banana Squash Napoleon with Acorn Squash Risotto   Slice raw banana squash cut into three inch squares that are ½ inch thick. Season, oil lightly and roast until tender.  These are for the layers. Make standard risotto. When it is 2/3 finished, add acorn squash purée and parmesan cheese. To assemble, place small amount of… Read more »

Crown Roast of Lamb with Roasted Chestnuts, Fennel and Carrots

Crown Roast of Lamb with Roasted Chestnuts, Fennel and Carrots Serves 6 Lamb 2 8 bone racks of lamb, “Frenched” 1 TBS. Roast garlic paste 1 TBS. fresh thyme leaves, chopped 1 TBS. black pepper, or to taste 1. Preheat oven to 350 degrees. 2. Quickly sear lamb rack in sauté pan. Remove from heat… Read more »

Seared Nantucket Bay Scallops with Shallots, Herbs and White Wine

Seared Nantucket Bay Scallops with Shallots, Herbs and White Wine Serves 4       1          lb. Nantucket Bay scallops 2          tsp. flour 2          TBS. minced fresh shallots 1          tsp. chopped fresh thyme leaves 4          TBS. olive oil 1          cup chardonnay or champagne ½         lemon, juiced 4          TBS. unsalted butter 2          TBS. chopped tomato, seeded… Read more »