Updated on Sunday, July 20, 2008 11:10 PM
Herb Roast
Turkey
Red Wine Gravy
Herb
Crusted Rack of Lamb
Fresh Halibut Filet With a Chardonnay Reduction
Oysters
Blue for Two
Empress
Chocolate Cake
Empress
Frosting
Cranberry and Cherry Chutney
Turkey Stuffing with Italian Sausage
10-12 lb. Fresh turkey
1 onion
2 ribs celery, cut 2" lengths
3 - 4 sprigs Italian parsley
2 Tblsp. Herbes de Provence
Salt & pepper
Place onion, celery and parsley with 1 tablespoon Herbes de Provence inside turkey. Sprinkle generously with Herbes de Provence and salt & pepper. Roast in pan for 3 - 4.5 hours at 350 degrees. Roast in Clay pot for 2 - 2.5 hours covered at 350 degrees. Uncover to brown for .5 - 1 hour. Roast till 180 degrees for doneness.
Neck, heart and gizzards plus
any trimmings from bird
1 Rib celery
1 Carrot
1 Small onion
2 Cloves
1 Bay leave
1 cup Red Wine
1 ˝ cups Stock or broth
3 Tblsp. Butter
3 Tblsp. Flour
Put the giblets and bones in a small saucepan. Break the celery rib and carrot in half. Cut the onion in half and stick a clove in each half. Add the vegetables along with the bay leaf and parsley to the saucepan and the red wine plus enough water to cover. Bring mixture to a boil, lower the heat to simmer, cover the pan and let it cook for 2 hours. Strain the stock in a clean saucepan , melt the butter and stir in the flour. Let it cook, stirring constantly, until the raw flour aroma dissipates. Add the stock and cook the sauce until it thickens and begins to simmer. Let simmer for 10 minutes. Butter surface if it sits. Deglaze bird pan and add to saucepan.
By Chef Ray
1 cup Fresh
Parsley, chopped
1 cup Fresh Thyme, chopped
1 cup Fresh Oregano, chopped
1 cup Fresh Basil, chopped
Combine herbs
1/4 cup Fresh Rosemary, chopped
1/4 cup Fresh Marjoram, chopped
1 cup Dijon Mustard
2 Lamb Racks (Frenched)
Pre-heat oven to 375°. Trim racks of excess fat if needed and pat dry with paper towel. Spread mustard evenly over meaty parts of the racks. Roll lamb racks with mustard in herb mixture and pat to form an even coating. Place rack on a baking sheet and roast for about 20 minutes or until the meat reaches 150° internal temperature. Carve and serve.
Fresh Halibut Filet With a Chardonnay Reduction
By Chef Ray
1/2 pounds Halibut fillets
2 cups chardonnay
1 tablespoons butter
The juice of ˝ lemon
Heat sauté pan and add 1 to 2 tablespoons oil. Sear halibut fillets on both sides. Add 1 cup of the chardonnay and cover for about 10 minutes. Remove fillets to serving plates and add the remaining wine, butter, and lemon juice to the pan. On high heat reduce this liquid by two-thirds. Pour the reduction over the fillets and serve.
By Chef Ray
2
ribs of celery diced small
1/2 small onion diced small
1/2 small Granny Smith apple, peeled and diced small
1 jar x-small oysters
1/2 to 3/4 cup Blue Cheese crumbs
1/4 cup Italian bread crumbs
2 small baking ramekins
Sauté celery and onions until soft. Let cool. Poach oysters in 2 cups of water, drain, cool, and divide into buttered ramekins. Combine the celery and onion. Sauté with Granny Smith apple dices and the Blue Cheese crumbs. Top with bread crumbs and bake for 15 minutes at 400° or until bread crumbs are brown. Serve with green salad, garlic bread, and wine.
Empress Chocolate Cake and Frosting
From the Ghirardelli Web Site
1-1/2
cups sifted cake flour
1 cup Ghirardelli Sweet Ground Chocolate
3/4 cup sugar
1-1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
2/3 cup shortening
1 cup buttermilk
2 eggs
1 teaspoon vanilla
In a mixer bowl, sift flour with ground chocolate, sugar, baking soda, cream of tartar and salt. Add shortening and 3/4 cup buttermilk. Beat on low speed to combine ingredients. Beat on #4 (low-medium) speed for 2 minutes. Add 1/4 cup buttermilk, eggs, and vanilla. Beat additional 2 minutes. Line two (8 x 1-1/2 inch) round cake pans with waxed paper. Spread batter into pans. Bake at 350° F for 30-35 minutes. Cool on racks 10-15 minutes. Remove from pans.
1/3 cup
half and half
1/2 cup butter, cut up
2 tablespoon Sugar
1-1/2 cups Ghirardelli Ground Chocolate
1 teaspoon vanilla
In a 2 quart heavy saucepan, heat half and half with butter and sugar, stirring until blended. Add ground chocolate, mixing with wire whip until smooth. Heat on medium low until mixture is thick and shiny and runs off the spoon like syrup and the first bubble appears on the surface (160° F). Do not boil or overcook frosting. Cool 5 minutes, then add vanilla. Place pan of frosting in bowl holding a tray of ice cubes and some water. Beat slowly with a spoon until frosting holds a shape. Makes frosting for an 8 inch layer cake.
Created by John Sarich Culinary Director,
Chateau Ste. Michelle Winery
1 cup whole
canned cranberries
1 cup dried cherries, finely chopped
1 red onion, chopped
Pinch of clove
1 Tablespoon fresh Italian parsley, chopped
1 Tablespoon dry mustard
1 Tablespoon honey
1 Tablespoon orange juice
Combine all ingredients and mix well.
Wine recommendation:
Chateau Ste. Michelle Merlot
Turkey Stuffing with Italian Sausage
Created by John Sarich Culinary Director,
Chateau Ste. Michelle Winery
1 large onion, chopped
1/4 cup celery tops, chopped
2 cloves garlic, finely chopped
2 Tbls. olive oil
1 Granny Smith apple, peeled and cubed
1 lb. good bulk Italian sausage
1 package frozen spinach, thawed, drained and chopped
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1 Tbl. fresh sage, chopped
1 Tbl. fresh Italian parsley, chopped
2 cups bread cubes, dry or day old
2 cups chicken or turkey broth
1/8 cup Chateau Ste. Michelle Dry Riesling
Sauté onion,
celery and garlic in olive oil until soft. Add sausage and cook
until just done. COOL.
Add apple, spinach, rosemary, thyme, sage,
parsley and bread cubes and mix. Add chicken broth and
wine. Note:
stuffing should be moist but not mushy.
Use for stuffing turkey, chicken or game hens.
Wine recommendation :
Chateau Ste. Michelle Dry Riesling
Chateau Ste. Michelle Merlot
Chateau Ste. Michelle Cabernet Sauvignon
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