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Recipes
Each year, Wine Lover’s Weekend features an extensive gourmet menu and selection of fine wines and whiskey.
The chefs of Vinny Vanucchi’s ‘Littly Italy,’ Frank O’Dowd’s Irish Pub & Grill, and
One Eleven Main take diners on an international food & wine journey.
2010 RECIPES
Wild Mushroom and Brandy Soup
From "Culinary Journey of Italy" Dinner
1/2 gallon Milk
1/2 gallon Heavy Cream
2 oz. Chicken Base
3/4 pound Portabella Mushrooms
1/4 pound Shitake Mushrooms
1/4 pound Oyster Mushrooms
1/4 pound Crimini Mushrooms
1/4 cup Brandy
2 oz. Cornstarch
1 1/2 oz. Clarified Butter
1. In a skillet, sauté half of the mushrooms in the clarified butter.
2. Deglaze with Brandy and burn off alcohol.
3. Heat milk & cream in a large pot.
4. Whip in chicken base.
5. Add all of the mushrooms. Bring to a simmer.
6. Add cornstarch slurry and thicken. Simmer 30 minutes.
7. Adjust seasoning to taste.
Creamy Sweet Potato Soup
From "Cooking with Whiskey" Program
6 Sweet Potatoes
6 cups Heavy Cream, plus extra
2 cups 2% Milk
2 oz. Maple Syrup
2 oz. Honey
1 tsp. Cinnamon
1 tsp. Cardamom
4 oz. Brown Sugar
6 oz. Jameson Whiskey
1/2 tsp. Salt (or to taste)
1/2 tsp. Pepper (or to taste)
1. Peel and quarter sweet potatoes. Place in large pot covered with cold water.
Boil potatoes, cook until softened. Drain, return to pot.
2. Add heavy cream and milk. Whip to a smooth, creamy consistency.
Place potato mixture over heat. Bring to a boil, stirring occasionally, reduce to a simmer.
Take off heat. Cool for 5 minutes. Strain mixture through a sieve. Return to heat at a simmer.
3. Add syrup, honey, cinnamon, cardamom and brown sugar. Stir well.
Add additional heavy dream if consistency appears too thick. Stir to smooth consistency.
Bring to a boil and add whiskey.
4. Simmer 30-40 minutes.
5. Adjust flavor with salt and pepper.
6. When serving, top with additional heavy cream if desired.
Chef Moon’s Whiskey Marmalade Dressing
From "Cooking with Whiskey" Program
6 oz. Orange Marmalade
8 oz. Jameson Whiskey
4 oz. Water
1. Place all of the ingredients into a large bowl.
2. Whisk together to a medium consistency.
3. Serve over fresh greens.
Bread & Butter Pudding with Whisky Sauce
From "Cooking with Whiskey" Program
12 pieces White Bread
5 oz. Clarified Butter
8 oz. Raisins
8 oz. Chopped Figs
8 oz. Chopped Pecans
2 cups Heavy Cream
1 cups 2% Milk
2 whole Eggs
3 oz. Cinnamon
1 Tbsp. Nutmeg
8 oz. Sugar
1 oz. Vanilla
1. Preheat oven to 350 degrees. Spray a 6 x 13 oven proof dish with non-stick cooking spray.
2. Remove crust from bread.
3. Pour clarified butter into a separate baking dish.
4. Dip 4 pieces of bread into the clarified butter. Place the 4 pieces of bread into
the 6 x 13 oven proof baking dish, butter side down. Sprinkle bread with 4 ounces
raisins, 4 ounces chopped figs and 3 ounces chopped pecans.
5. Dip 4 pieces of bread into the clarified butter. Place the bread butter side down,
on top of the fruit & nuts. Sprinkle with remaining raisins, chopped figs and pecans.
6. Dip the last four pieces of bread into the clarified butter and place over fruit & nuts,
butter side down. Press bread down.
7. In a separate bowl, mix the heavy cream, 2% milk, eggs, cinnamon, nutmeg, vanilla
and sugar. Whisk well. Adjust sweetness to taste.
8. CAREFULLY, pour mixture over bread, taking care not to spill over the sides of the pan.
9. Cover with parchment paper also, cover with aluminum foil. Place 6 x 13 pan in a water bath.
Bake for 1 1/2 hours at 350 degrees. Remove foil and parchment paper and brown for an
additional 10-15 minutes or until golden brown.
Serve while warm with whiskey sauce.
Whiskey Sauce
10 Tbsp. Butter
1/2 cup Superfine Sugar
1 Egg
3 Tbsp. Jameson Whiskey
1. Melt the butter in a heavy pan, add the sugar and dissolve over gentle heat.
2. Remove from the heat and add the egg, whisking vigorously and then add the whiskey.
Serve the over warm bread pudding.
Pinot Noir Blackberry Glazed Meatballs
From "Off the Beaten Path" Dinner
Meatballs
2 pounds Ground Pork
1 cup Yellow Onion, small dice
1 knob of Ginger, fine dice
1 bunch Cilantro, roughly chopped
2 Tbsp. Garlic, chopped
2 Tbsp. Soy Sauce
2 Eggs, whisked
1 1/2 cups Bread Crumbs
1/2 tsp. Chili Flake
1. Cook onions until soft and translucent. Remove and cool.
2. Mix all ingredients together.
3. Weigh meatballs into 2 oz. balls and form.
4. Dredge meatballs in flour seasoned with salt and pepper.
5. Brown meatballs in heavy bottom sauté pan with a little oil. Brown all sides evenly and set aside.
Tomato Fig Marinara
8 oz. of Dried Figs, soaked in red wine to cover, macerate figs until plump
5 lbs. Fresh Tomato, cored, quartered
1 lb. Yellow Onion, rough chop
1/4 cup Garlic cloves, peeled
1 1/2 cups Extra Virgin Olive Oil
1/2 cup Sesame Oil
2 Tbsp. Dry Oregano
1 Tbsp Dry Thyme
1 bottle Red Wine of choice
1. Add onions, figs, garlic, dry herbs and oils in a heavy bottom sauce pot.
2. Over medium heat cook until onions are translucent and garlic is soft.
3. Add red wine and reduce by half.
4. Add tomatoes and cover over a medium heat for 20 min. until tomatoes release their water and are broken down.
5. Allow to cool and puree.
To finish meatballs place in baking dish with a mixture of
1 part Marinara
1/2 part Chicken Stock
1 part Pinot Noir Blackberry Glaze, (1 bottle of Pinot Noir and 8 oz. of Seedless Blackberry Preserves reduced together by half.)
1. Cover with foil and bake for 20-30 minutes on 350 degrees until meatballs are cooked through.
2. Sauce and toss meatballs and marinara with bok choy or other Asian cabbages and your noodle of choice. We suggest Soba (buckwheat) noodles.
2009 RECIPES
Chicken Velvet Soup
From "Old World" Classic Italiano Dinner
2 cups Milk
2 cups Heavy Cream
1/8 cup Chicken Base
1/8 cup Onions, diced
1/8 cup Celery, diced
1/8 cup Carrots, diced
10 oz. Cooked Chicken, diced
1 Tbsp Dry Tarragon
1/4 cup Corn Starch
1. Add milk and heavy cream to a pot.
2. Bring to a Simmer using medium heat.
3. Stir in the chicken base and add onion, celery, carrot and chicken.
4. Let simmer for 10 minutes.
5. Thicken with cornstarch slurry add tarragon.
Serves 6 to 8.
Crab Cakes
From "The Auld Dubliner" Hors D'oeuvres
1 pound Canadian Crab Meat
1 Red Pepper
1 Green Pepper
1/2 Spanish Onion
1 pound Butter
2 cloves Garlic
2 Tbsp Chopped Parsley
1 bag Japanese Bread Crumbs
1 oz Clam Juice
1/2 of a Fresh Lemon, squeezed
8 oz Flour
3 Eggs
1/2 cup Milk
1. In pan melt butter.
2. Add crab meat, peppers, onion and garlic.
3. Cook until vegetables are tender.
4. Add clam and lemon juice
5. Let cool 5 minutes.
6. Stir in Japanese bread crumbs and parsley until mixture comes together and forms a ball.
7. Let cakes set up; add more bread crumbs as needed.
8. Place cakes in freezer for 20 minutes.
9. Prepare egg wash by combining eggs and milk in bowl.
10. Remove cakes from freezer.
11. Dredge in bowl of flour, then milk/egg mixture and finally roll in Japanese bread crumbs.
12. Pan or deep fry cakes until golden brown.
Lange Farm Organic Maple Zinfandel Braised Short Ribs (with Root Vegetables)
From "New World, Going Green" Dinner
4 - 16 oz. Short Ribs
2 Carrots, rough cut
1 Yellow Onion, medium dice
3 stalks Celery, rough dice
2 cups fresh Tomato Pulp or 1 can Tomatoes, broken up
4 cloves of Garlic
1 sachet of Peppercorn, Bay Leaf, Thyme, Rosemary
1 bottle of Grgich Hills Zinfandel
4 quart Dark Stock (Chicken or Pork)
2 cups Organic Maple Syrup
1. Season ribs with salt and pepper.
2. Dredge the short ribs in flour.
3. In a hot heavy bottom sear the ribs with canola oil until brown.
4. Remove ribs and drain fat.
5. Caramelize the onion, celery and carrot until deep brown.
6. Add the tomato product and cook for 5-8 minutes.
7. Add red wine and zinfandel and reduce by half the volume.
8. Add stock and sachet to braise, bring to a boil.
9. Return to a simmer and cover.
10. Place in a 300 degree over with the fan off for 8 hours.
11. Remove half of the braising liquid and strain into a pot. Reduce this until it is thick
enough to coat the back of a spoon. This will be the rich sauce or “gravy” to serve with ribs.
12. Garnish with finely chopped parsley, and lemon zest.
Root Vegetable Hash
From "New World, Going Green" Dinner
1 Sweet Potato, peeled and medium dice
1 Fennel Bulb, cored and julienne
2 Carrots, peeled and medium diced
1 large Rutabagas, peeled and medium diced
3 medium Red Potatoes, medium dice
1. Individually toss all of the veggies in a little extra virgin oil and season with salt and black pepper.
2. Roast veggies individually in a 375 degree oven with a high fan until they are tender and caramelized.
3. Start all veggies in a hot pan before moving them in to the oven to finish.
4. Combine veggies and re-season before serving.
2008 RECIPES
Italian Cream with Fennel and Sausage Soup
From "Godfather of All Wine" Dinners
24 oz. Rope Sausage, cooked and sliced
1 qt. Heavy Cream
1 qt. Milk
4 large Potatoes, sliced
2 medium Zucchini, diced
2 medium Tomatoes, diced
1/4 cup Celery
1/4 cup Onion
1/4 cup Carrot
2 oz. Chicken Base
2 Tbsp. Dry Tarragon
3 cups Marinara Sauce
1/4 cup of Fresh Fennel
Cornstarch and/or Rue to Thicken
1. Add all ingredients except cornstarch and sausage.
2. Simmer until potatoes are tender.
3. Add sausage.
4. Add cornstarch and/or Rue to thicken.
5. Simmer 20 minutes.
Jameson Whiskey Raisin Reduction Sauce
From the “Holy Water” Jameson Whiskey Seminar and Luncheon
2 cups Beef Stock
3/4 cup Jameson Whiskey
2 Tbsp. Sugar
1/4 Tbsp. Salt
1/4 Tbsp. Pepper
1 Tbsp. Garlic, chopped
1/4 Raisins
1. Combine all ingredients except Raisins and reduce.
2. Add Raisins and serve.
Sweet Potato Leek Soup
From “Wine Balancing” Dinner
1 pound Sweet Potatoes, peeled and rough cut
3 Leeks
2 qt. Vegetable Stock
2 qt. Heavy Cream
Sriracha to taste
1/2 Tbsp. Curry Powder
1/2 tsp. Cumin
1/2 tsp. Chili Powder
Salt
Pepper
1. Add Sweet Potatoes and Leeks to a saucepot with a little extra virgin oil.
2. Add Vegetable Stock and reduce by half.
3. Add Heavy Cream and bring to a boil.
4. Reduce to a simmer for 15- 20 min.
5. Add Curry, Cumin and Chili Powder.
6. Puree until smooth and season to taste with Sriracha, Salt and Pepper.
Cabernet Strawberry Coulis
From “Wine Balancing” Dinner
2 cups Cabernet
1 cup Water
1 cup Sugar
1 pint Strawberries, hulled
1. Combine Cabernet, Water and Sugar in a sauce pot.
2. Bring to a boil and reduce until a syrup (volume reduce by 2/3).
3. Add Strawberries and cook for 10 min.
4. Remove from heat and allow to cool to room temperature.
5. Puree the sauce and strain through fine sieve to remove seeds.
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