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 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 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 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 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 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 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 »
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 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 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 »