|
|
|
|
|
When |
Time |
What's Happening... |
|
Fri. Feb. 6 |
9:00
|
Music by
DJ Dave |
|
Fri. Feb. 13 |
9:00
|
Music by Bobby Wheeler |
|
Fri. Feb. 20 |
9:00
|
Music by DJ Dave |
|
Fri. Feb. 27 |
9:00
|
Music by
Jay and PJ from Remember September! |
|
Check back for schedule changes and additions! |
|
|
Winner of the
$50 Dining Certificate!
Karly Horne
Congratulations!
We have pictures!!
|
|
Chef Sam Recommends... |
 |
Speri
Recioto di Valpolicella
"La Roggia"
"This extraordinary dessert wine has
intense and clean flavors of blackberry,
black cherry and plum. An Italian
approach to a traditional Port Wine." |
|
|
 \ |
 Our
Winter Wine Dinner was a huge success! See
pictures
here
We look
forward to seeing you at our next dinner in the
Spring! |
|
See Past Newsletters
Here
|
Chef Sam's Recipe of the Month:
Pistachio Shortbread Biscotti
with Cocoa Panna Cotta and Strawberries
Pistachio shortbread biscotti are topped with
Cocoa Panna Cotta.
Strawberry sorbet and wild fresh strawberries
complete this dessert.
(serves 10)
|
Pistachio Shortbread Biscuits
1/2 cup unsalted butter
6 tablespoons powdered sugar
1 ounce pistachio paste
5 tablespoons ground almonds
1/2 teaspoon salt
2 teaspoons baking powder
1 cup plus 2 tablespoons all purpose
flour
2 egg yolks
Panna Cotta (Italian Crème Brulee)
9 ounces heavy cream
1/4 cup cocoa powder
6 egg yolks
1/4 cup granulated sugar |
Strawberry Syrup
2 cups water
1/4 cup granulated sugar
1 ounce pectin
1 cup strawberries, diced
Garnish
Fresh strawberries, sliced
Wild strawberries
Strawberry Sorbet
Fresh mint sprigs
|
To Prepare Pistachio Shortbread
Biscottis: In a medium
mixing bowl, using your hands to mix,
work powdered sugar into butter; add
pistachio paste and ground almonds. Work
in salt, baking
powder, and flour; add the egg yolks.
Dough should be stiff and pliable; add
more flour if
needed. On a lightly floured work
surface, using a rolling pin, roll dough
out to approx. 1/2
inch thickness; cut into 4 inch discs.
Place discs onto a parchment-lined
baking sheet and bake
in a preheated 350 degree F oven for 12
to 15 minutes. Cool and reserve.
To Prepare Panna Cotta: In a
medium saucepan over medium high heat,
bring cream to a boil;
remove from heat and add cocoa. Cover saucepan and set aside for
5 minutes.
When ready, strain cream through a fine
mesh sieve to remove lemon verbena
leaves. Return
cream to the saucepan; over medium high
heat, bring to a boil. Remove saucepan
from heat. In a
small mixing bowl, whisk egg yolks with
sugar. Temper a small amount of cream
into egg yolk
mixture; mix egg yolk mixture with cream
in saucepan. Whisk for 2 to 3 minutes.
Pour panna cotta
mixture into 3 inch ring molds
that have been covered with foil at the
base; place on a
baking sheet. Bake at 200 degrees F for
25-30 minutes.
To Prepare Strawberry Syrup: In a
medium saucepan over medium high heat,
bring water to a
boil. Whisk sugar into boiling water
until dissolved. Add diced strawberries
and pectin; mix
until well blended. Strain this mixture
through a fine mesh sieve. Reserve.
Presentation: In the center of
each serving plate, place a pistachio
shortbread biscotti; unmold a
panna cotta ring on top. Layer panna
cotta with a ring of strawberry slices
at outer edge. Place
wild strawberries around the base of
panna cotta. Place a spoonful of
strawberry sorbet to the
side. Sauce plates with
strawberry syrup; add fresh mint. Serve
at once. |
|
Till next month... |
|
