Recipes – Ger-nis

Month: December 2010

  • Pear and Cranberry Galette

    Makes 1 large Galette INGREDIENTS For the Pastry: 2½ cups all-purpose flour 2 tablespoons sugar 1 teaspoon salt 1 teaspoon ground cardamom 14 tablespoons unsalted butter, cold and cut into chunks 1 large egg yolk ½ teaspoon vanilla 2 tablespoons ice-cold sweet wine For the Galette Filling: 6-8 pears, cored and cut in wedges, ½-inch…

  • Pumpkin Gnocchi with Brown Butter Sage Sauce and Shaved Chestnuts

    Serves 6 INGREDIENTS Gnocchi: 2 cups pumpkin, cut in quarters, seeded and roasted 2¾ cups all purpose flour 1 egg Salt White pepper 1 teaspoon nutmeg, freshly grated Sauce: ½ cup butter 1 tablespoon pumpkin oil 1 cup fresh sage leaves, stems removed 1½ cup chestnuts, pre-roasted, shelled and sliced thin PREPARATION In large pot,…

  • Fall Stuffed Mushrooms

    Makes 40 stuffed mushrooms INGREDIENTS 40 medium sized crimini mushrooms 2 tablespoons butter 2 tablespoons olive oil 1 medium shallot, chopped fine 2 cloves garlic, chopped fine 1 tablespoon of each of the following fresh herbs: thyme, rosemary, parsley, sage, marjoram; chopped fine ½ medium tart apple, cored and chopped fine ½ cup walnuts, chopped…

  • Mulled Hot Apple Cider

    Makes 1 quart INGREDIENTS 1 quart fresh apple cider 1 cinnamon stick 3 cloves 1 star anise 1 teaspoon nutmeg, freshly grated 1 to 2-inch piece of ginger, sliced thin (peeled or not peeled) PREPARATION Place all items in a large pot on high heat. When mixture begins to boil, reduce heat and simmer for…

  • Apple Cider Sidecar

    Makes 1 drink INGREDIENTS 1 oz apple brandy or apple jack 1 oz lemon juice 1 ounce Cointreau (triple sec, orange Curacao or Grand Marnier) 1 oz apple cider 1 dash cinnamon Apple slices, for garnish PREPARATION Place first 5 ingredients in a shaker filled with ice. Shake vigorously for about 10 seconds. Strain into…

  • Jamaican Jerk Glazed Ham

    Wine Pairing: Charles Joguet, Chinon “clos du Chene Vert” – Organic 2002, France. This highly complex and extremely spicy wine does not overcomplicate the intricate flavors of the jerk glaze and spices, instead they forge an incredibly bold pair suited for bold palettes and the brave of heart, much like the dish itself! Retails for…

  • Apple Mustard Mint Glazed Ham

    Wine Pairing: Domaine Zind Humbrecht, Riesling Gueberschwihr – Organic 2008, Germany. This almost perfect German Riesling has smoke and stone notes lached with white peach, apple, and lemon zest. It’s zesty and snappy with a white pepper-tinged finish. It is perfect for this ham! Retails for around $18. INGREDIENTS For the Brine One whole bone…

  • Bourbon Persimmon Lavender Glazed Ham

    Wine Pairing: Ch. De Trinquevedel Tavel Rosé 2009, France. This one is a tough pairing the the potent floral lavender and the spicy sweet persimmon next to the smoky and salty ham. This French rosé is perfect for all. It is bright and bold but with spicy undertones that lend well to the persimmons, and…

  • Ginger Sage Maple Glazed Ham

    Wine Pairing: Domaine de la Chevalerie, Bourgueill “Cuvee Chavalerie” – Organic 2001, France. This is an old Cab Franc Producer that has been producing traditional Cab Francs for generations. This wine is super robust, extremely herbaceous, and quite elegant. It is extremely compatible with the potent sage and ginger and excellent with the saltiness of…

  • Whole Fish Roasted on a Bed of Seaweed

    Serves 6 INGREDIENTS 1 (4 pounds) whole fish (Striped Sea Bass, Mackerel, Bluefish or other locally caught fish), scalled and gutted 2 pounds fresh seaweed Sea salt PREPARATION Preheat the oven to 400°F. Season the fish with sea salt. Lay the seaweed out on a large roasting pan, and let the fish rest on top…

  • Seco de Carne

    Traditionally this dish was made with llama, vension, or other game, but it is now most commonly made with lamb, goat, or beef.

  • Pumpkin Succotash with Stewed Clams

    Serves 6 as a side dish INGREDIENTS 1 cup turkey stock ¼ pound fresh lima beans (or dried lima beans soaked overnight) 2 tablespoons turkey fat 1 leek, washed and chopped 3 scallions, chopped (keep white and green parts separate) 2 dozen little neck clams, rinsed ½ pound pumpkin, peeled and cubed 1 ear of…

  • Pavo en Mole Verde

    Serves 6 INGREDIENTS ½ pound tomatillos, husked ½ pound poblano chilies ¼ pound jalapeño chilies 1 bunch scallions, rinsed and roots removed 2 cups turkey stock 1 cup pumpkin seeds, toasted 1 bunch epazote 1 bunch culantro ¼ cup turkey fat 3 pounds turkey (dark meat) ½ pound nopales, spines removed and cut into pieces…

  • Masa Fresca

    Makes 2 pounds of Masa – enough to make at least 24 small tortillas INGREDIENTS 1 pound dried corn Water 1 teaspoon cal (mineral lime) PREPARATION Rinse the corn, and put it into a pot with enough water to cover the kernels by at least 1-inch. Add the cal, and bring the water up to…

  • Grilled Herbal Pomegranate Lamb Sausage with Figs and Green Salad

    Serves 6-9 (makes 6-9 sausages) INGREDIENTS For the Sausage 2 pounds lamb, cubed into ½-inch cubes ½ pound pork fat or lamb fat 3 cloves garlic, chopped fine ¼ cup red wine 1⁄3 cup fresh mint leaves 1⁄3 cup feta cheese, crumbled and par frozen 1 tablespoon extra virgin olive oil 1 tablespoon salt 1…

  • Spicy Italian Sausage Baked with Tomatoes & Potatoes

    Serves 6 (makes 6-9 sausages) INGREDIENTS For the Sausage 2 pounds pork butt, cubed into ½-inch cubes ½ pound pork fat, slab bacon, or fatback 1 tablespoon extra virgin olive oil 3 cloves garlic, chopped fine ¼ cup fresh parsley, chopped fine ¼ cup fresh basil, chopped fine ¼ cup fresh marjoram, chopped fine 1…

  • Apple Rosemary Chicken Sausages with Sautéed Kale

    Serves 6-9 (makes about 9 sausages) INGREDIENTS For the Sausage 2 pounds boneless & skinless chicken breasts, cubed 2 cloves garlic, chopped ½ medium yellow onion, chopped 3 tablespoons fresh rosemary leaves, chopped 2 tablespoon salt 1 medium apple (tart variety), chopped superfine Casings of your choice For the Sauté Mixture Olive oil 2 cloves…

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