PRIME Living's 2015 Recipe Guide

Texas’ Luxury Recipe Guide

RECIPES Decadent Desserts RECIPES WITH A SECRET INGREDIENT—BOURBON

Saucy Finishes FROM SPIKED GRAVY TO RED WINE BARBECUE SAUCE

Smashing Sides SIDE DISHES WITH A TWIST

cooking with

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RECIPES 5 • DESSERTS 43 • ENTREES 75 • SIDES 93 • SAUCES 109 • BEVERAGES

110

ARTICLES 40 • Fall Harvest 69 • RSVP Required 90 • The Spice of Life 106 • Test Your Culinary Terms Skills

94 Texas’ Luxury Recipe Guide

ON THE COVER GARLIC CREAM SOUP Recipe from Alto Adige Wines altoaldigewines.com photo courtesy Lucy Schaeffer Find the recipe on prime-living.com PRIME-LIVING.COM

RECIPES Decadent Desserts RECIPES WITH A SECRET INGREDIENT—BOURBON

Saucy Finishes FROM SPIKED GRAVY TO RED WINE BARBECUE SAUCE

Smashing Sides SIDE DISHES WITH A TWIST

cooking with

SPIRIT

3

FIND CULINARY INSPIRATION WITH THESE SPIRITED DISHES

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Recipe Guide

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MOLLY YEH

dessert

Pinot Noir Marshmallows

Ingredients

Directions

1/4 cup powdered sugar

In a small bowl, combine powdered sugar and cornstarch. Grease two loaf pans or one 8-or 9-inch square pan and dust bottom and sides with half of powdered sugar mixture. Pour any excess mixture back into bowl.

1/4 cup cornstarch 1/4 cup Kendall-Jackson Grand Reserve pinot noir 1/2 cup water 2 packets unflavored gelatin powder 3/4 cup sugar 1/2 cup light corn syrup 1 pinch salt

Servings

16

In a mixing bowl, combine the pinot noir and 1/4 cup water. Sprinkle gelatin over liquid. In a small saucepan, combine remaining 1/4 cup of water, sugar, corn syrup and salt.

Clip on candy thermometer. Heat mixture over medium heat until it reaches 240 F. Resist the urge to crank heat level higher, otherwise it could heat up too fast. (If it takes a while to heat up to those last few degrees, you can inch heat level up to medium-high, keeping a close eye on thermometer.)

Turn mixer on low and drizzle sugar mixture in a slow and steady stream down side of bowl. Once entire mixture is in, increase speed to high and let it mix for 10-12 minutes, until lukewarm and fluffy. Using a greased spatula, immediately scrape mixture into pans and spread out evenly as possible. Dust tops with remaining powdered sugar mixture and (if needed) use hands to flatten mixture out completely. Let set for an hour. Cut into squares and dust edges of squares with the remaining powdered sugar mixture.

Courtesy of Molly Yeh (mynameisyeh.com) and Jackson Family Wineries

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Recipe Guide

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dessert

JULIA GARTLAND

PRIME LIVING

GRILLED PEACHES WITH SPIKED CARAMEL & MASCARPONE

Ingredients

Directions

4 peaches, halved and pitted

Using a cast-iron grill pan, heat over mediumhigh heat. Once pan is hot, grill peach halves, cut side down for 4-5 minutes, or until charred and tender. Continue until all peach halves are grilled. Set aside to cool.

4 ounces mascarpone cheese 2 tablespoons powdered sugar 1 teaspoon vanilla extract for spiked salted caramel

1 cup granulated sugar 6 tablespoons unsalted butter, cut into six pieces 1/2 cup heavy cream 3 tablespoons The Macallan Fine Oak 15 Year Old Single Malt Scotch Whisky 1 (heaping) teaspoon flaky sea salt (such as Maldon)

Servings

4

In a small mixing bowl, whisk together mascarpone, powdered sugar and vanilla. Whip until smooth and set aside.

To make caramel, heat granulated sugar in a saucepan over medium heat, stirring often with a silicon spatula. Sugar will become clumpy and then melt down into a thick, brown liquid. Stir often and make sure not to burn (it shouldn’t be darker than a penny). Once sugar is melted, add six pieces of butter. Stir fast with spatula.

Be careful, as caramel will sputter a little bit.

Keep stirring.

Once butter is melted, carefully and very slowly drizzle cream into pan, whisking rapidly. The mixture will bubble up again, so be careful and continue stirring. Allow mixture to come to a boil for 1 minute, then immediately remove from heat and stir in sea salt and the whisky.

Pour into a large mason jar and allow to cool.

Recipe will make extra caramel, which you can store in a lidded mason jar for up to a week.

To serve, plate two peach halves per person topped with a dollop of mascarpone cream and a drizzle of salted spiked caramel.

Food styling & recipe courtesy of Julia Gartland

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SAGE HILL INN

dessert

BOURBON-FUDGE APPLE PIE

Ingredients

Directions

1 deep-dish pie crust, homemade or store bought

Heat oven to 400 F for 20 minutes. Add ingredients as listed in layers and only half the butter.

3 large Granny Smith / McIntosh apples, peeled, cored and sliced 2 tablespoons wildflower honey 3 tablespoons bourbon 1 tablespoons dark brown sugar, crumbled 6 tablespoons butter, split 1 cup dark chocolate (60 percent cacao) chopped into small pieces

Servings

Add top crust, make 3 slices in crust for steam; put butter pats in vents (remaining 3 tablespoons). Wet a pastry brush with water and wash top of crust. You can do a laced top or Dutch top if you like.

Add aluminum sheet slices or crust protector for the edges. Bake at 400 F for about 10-15 minutes or until the bottom of crust is browned and not mushy. Lower heat to 350 F and cook about 25-30 minutes longer to steam insides.

4-6

Courtesy of Sage Hill Inn

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FAWN HARDER

dessert

BUTTERSCOTCH BUDINO

Ingredients

Directions

6 ounces butter

Cut butter into small pieces, allow to warm to room temperature.

4 tablespoons Maker’s Mark 12 egg yolks

In a large mixing bowl, combine egg yolks, cornstarch and heavy cream. Whisk until the mixture is well combined and there are no clumps of cornstarch visible. In a large measuring cup, combine whole milk and heavy cream.

1/2 cup cornstarch 1/2 cup heavy cream 7 cups whole milk 1-1/2 cup heavy cream 2-1/2 cups dark brown sugar 2-1/2 teaspoons kosher salt 1 cup water

Servings

12

In a large saucepan, combine dark brown sugar, salt and water. Set the saucepan over high heat and whisk until the sugar is completely dissolved.

Let mixture come to a boil. Without stirring, let the mixture caramelize, about 4 minutes. Once caramelized, reduce the heat and add a little of the whole milk/heavy cream mixture. Once it stops bubbling, temper the rest of the mixture in.

Turn up the heat and whisk until all the caramel is incorporated and smooth. Just before the mixture reaches a boil, begin to ladle the hot milk into your egg yolks, whisking constantly.

Add several ladle-fulls of liquid into the eggs and whisk until well combined. Once combined, add all back into saucepan.

Turn heat to medium and whisk mixture until thickened (5-10 minutes). Do not let mixture boil. Once thickened, remove from heat, whisk in softened butter and the Maker’s Mark. Strain mixture into large measuring cup and portion into appropriate cups to set up for service. Let chill for at least 3 hours before serving.

Courtesy of Thirteen Pies, Fort Worth

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BRENNAN’S OF HOUSTON

dessert PRIME-LIVING.COM

BRENNAN’S BANANAS FOSTER

Ingredients

Directions

1/2 cup unsalted butter

In a flat sauté pan or medium skillet, add butter, sugar and 2 tablespoons rum; cook over medium-high heat while stirring to melt. Add bananas; use a table fork to lightly prick bananas while cooking. Sauté about 1 minute, or until bananas start to soften. Carefully tilt pan toward you to get top half of pan hot, then remove pan from heat. Pour remaining 1/4 cup rum over bananas.

1 cup packed brown sugar 6 tablespoons light or dark rum, divided 4 ripe bananas, peeled, sliced lengthwise and halved again into quarters 1/2 teaspoon ground cinnamon 4 scoops vanilla ice cream

Servings

4

To flambé bananas, carefully ignite rum by either tilting pan toward flame on range or cautiously lighting with a long taper match. Gently shake flaming pan with one hand and sprinkle cinnamon over flame with other hand. This makes the cinnamon sparkle and glow. When flames die out, immediately spoon bananas and sauce over ice cream.

Chef’s Tips NEVER, ever pour liquor straight from the bottle into a hot pan. Refrain from even lean­ing toward the pan to protect yourself from any burns.

While the rum is lit, sprin­kle ground cinnamon from a small spice shaker directly into the flame to produce a Fourth of July sparks effect that is pure food magic! If you want more cinnamon, adjust to taste after the flames subside.

During the December holi­days, use butter pecan ice cream to add another tasty element to the festivities.

Courtesy of executive chef Danny Trace and Brennan’s of Houston

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PARTIDA TEQUILA

Recipe Guide

partida tequila cheesecake with drunken strawberries

Ingredients

Directions

for the topping

for the topping

5-6 cups of fresh strawberries

Remove the stems and slice the fresh strawberries.

Place in a mixing bowl and sprinkle the sugar on top. Pour tequila over the top, along with the juice of 2 limes. Mix well so that everything combines evenly, then cover and set the bowl into the fridge for 2-3 hours (or overnight is better!).

1⁄2 cup of sugar 2 limes 1⁄2 cup of Partida Blanco tequila for the crust 8 ounces of oatmeal cookies 2/3 stick of butter for the batter 2 tablespoons of Partida Blanco tequila 2-1/2 cups of ricotta cheese 1-1/2 cups of cream cheese 6 eggs 1 lime 1 cup of sugar

for the crust Heat oven to 340 F. Using a food processor, blend the butter and oatmeal cookies together well. In a 10-inch springform pan, press the mixture so that the bottom is evenly covered. Bake for 10 minutes. for the cheesecake batter In a large mixing bowl, blend together the ricotta, cream cheese, honey, sugar and tequila. Zest 1 lime into the bowl, then squeeze in the lime juice and mix well. Using an electric mixer, stir each egg into the batter, one at a time.

Assembly

1 cup of sage honey

Servings

4-6

Pour the batter into the springform pan with the already baked crust. Surround the pan with aluminum foil and place it onto a ridged baking sheet. Fill the baking sheet with about a centimeter of water (the foil keeps the water out of the pan and out of your amazing cheesecake!).

Bake for another hour at 340 F, or until the top of your cheesecake is a lovely golden brown. After it’s cooled down a bit, let it sit in the fridge for at least 2-3 hours, or chill overnight. Serve chilled with a scoop of the delicious, tequila-infused strawberries that you created earlier.

Courtesy of Olga Valentina of Olga Cakes

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dessert

FOUR ROSES BOURBON

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CHOCOLATE BOURBON TRUFFLES

Ingredients

Directions

For truffles

In a medium-sized heatproof bowl, place the chopped chocolate. Set aside. In a small saucepan, heat the cream and butter over medium heat.

Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. If the chocolate doesn’t melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted. If desired, add Four Roses bourbon. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

8 ounces semisweet or bittersweet chocolate, cut into small pieces 1/2 cup heavy whipping cream 2 tablespoons unsalted butter, cut into small pieces 2 tablespoons Four Roses Bourbon Coatings for truffles

Dutch-processed cocoa powder, sifted melted or tempered chocolate powdered sugar, sifted toasted and chopped nuts (pecans, walnuts, almonds, hazelnuts) toasted coconut shaved chocolate

Servings

30

Place your coatings for the truffles on a plate.

Remove the truffle mixture from the refrigerator.

With your hands, a small ice cream scoop, a melon baller or with a small spoon, form the chocolate into round or misshapen bite-sized balls.

Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray.

Cover and place in the refrigerator until firm.

Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. helpful hint: to toast nuts Heat oven to 350 F and bake nuts (pecans, walnuts or almonds) about 8-10 minutes or until brown and fragrant. For hazelnuts: Toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dishtowel. Let the nuts steam for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.

Courtesy of Four Roses Bourbon

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JODY HORTON

dessert

BLACK-BOTTOM PECAN SWEET POTATO PIE

Ingredients

Directions

6 eggs

With mixer in mixing bowl, combine first 4 ingredients until smooth. Mix in rum, sweet potato and vanilla.

1-1/2 cups dark corn syrup 1-1/2 cups brown sugar 1/2 teaspoon salt

Heat oven to 335 F.

2 tablespoons dark rum

Slowly add melted butter to mixture, and blend until smooth. Lay chocolate chips and pecans onto piecrust bottoms, and divide filling between pies. Place on sheet pan in oven, and bake for 35-45 minutes, until solid and golden brown. Serve at room temperature with dollop of whipped cream.

1-1/2 cups canned sweet potato 1 tablespoon vanilla 1-1/2 cups melted butter 1-1/2 cups chocolate chips 3 cups pecan halves 2 pie crusts whipped cream (dollop per serving)

Yields

2 pies

Courtesy of pastry chef Dee Dee Sanchez, Jack Allen’s Kitchen

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dessert

JODY HORTON

Recipe Guide

BLONDIE BROWNIE PIE

Ingredients

Directions

2 eggs, plus 1 for egg wash

Heat oven to 325 F.

1/2 cup flour

Mix pie ingredients in mixer until just combined. Whisk 1 egg with 1 tablespoon water for egg wash. Pour pie mixture into piecrust, brush edges with egg wash, and bake for 55 minutes, turning pie midway for even baking.

1/2 cup sugar 1/2 cup brown sugar 1 cup melted butter 1 cup white chocolate 1/2 cup walnuts 1 tablespoon bourbon 9-inch pie crust

Servings

6-8

Courtesy of pastry chef Dee Dee Sanchez, Jack Allen’s Kitchen

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dessert

JODY HORTON

Recipe Guide

BOURBON PECAN APPLE COBBLER

Ingredients

Directions

8-10 green apples, peeled, cored and sliced in 1/4-inch pieces

Heat oven to 350 F and spray a 10- or 12-inch-round cast-iron skillet with cooking spray or rub with oil.

3/4 cup brown sugar 1 teaspoon cinnamon

Toss apples with sugar, spices, vanilla and liquor. Place apples in skillet, top evenly with pecans, and set aside. For streusel topping, in large bowl using two forks, mix and mash up butter with sugars and flour until crumbly and loose, then pour over apples.

1/4 teaspoon nutmeg 1 teaspoon vanilla 2 tablespoons bourbon or Texas whiskey 1 cup chopped or whole Texas pecans 8 ounces chilled butter, cut into pieces

Bake for about 45 minutes until evenly browned, and serve warm, with vanilla ice cream.

1 cup sugar 1 cup brown sugar 3 cups all-purpose flour

Servings

8-10

Courtesy of pastry chef Dee Dee Sanchez, Jack Allen’s Kitchen

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RUTH’S CHRIS STEAKHOUSE

Recipe Guide

WHITE CHOCOLATE BREAD PUDDING

Ingredients

Directions

1 loaf white bread cut into 1/2-inch cubes

In a 250 F oven, toast bread cubes until completely dry.

1-1/4 cups sugar 1/2 tablespoon vanilla extract 10 egg whites (set yolks aside for sweet cream sauce) 2 cups heavy cream 2 cups whole milk 1/2 stick unsalted butter 16 ounces white chocolate chips Grand Marnier Crème Anglaise Sauce

2 cups heavy cream

In a mixing bowl, place sugar, vanilla and egg whites then whip to soft peaks (6-7 minutes). In a sauce pan, combine heavy cream, milk and butter and bring to a boil. Remove the sauce pan from the heat and add half of the white chocolate chips. Slowly whisk the milk mixture into the egg whites. Add the dry bread cubes and let stand until soaked through the center, stirring occasionally. Once the bread is soaked through, add the other half of the white chocolate chips.

Pour into buttered baking dish and cover tightly with foil. Place covered baking dish inside a larger baking dish with enough room to fill with hot water 3/4 of the way. Bake at 350 F for 45 minutes.

Remove the foil and continue to bake for another 30-40 minutes. The pudding should be light golden brown on top with an internal temperature of 180 F. Serve immediately with Crème Anglaise sauce.

3/4 cup of sugar 8 large egg yolks 2 teaspoons vanilla extract 6 tablespoons Grand Marnier liqueur

Servings

4

Courtesy of Ruth’s Chris Steakhouse

Grand Marnier Crème Anglaise Sauce

In a small saucepan, whisk egg yolks, cream, sugar, Grand Marnier liqueur and vanilla extract until smooth. Place saucepan over medium-low heat and cook, stirring constantly and scraping the bottom until the mixture is hot and thickens slightly. Cook until temperature reaches 180 F (8-10 minutes).

Remove from heat, strain to remove any over-cooked particles.

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LAURENZO’S

Recipe Guide

BANANAS FOSTER

Ingredients

Directions

2 each bananas, cut lengthwise then halved

Heat butter in a pan until melted. Add sugar and cinnamon and cook until sugar is dissolved. Add the vanilla extract and banana liqueur. When simmering add the bananas and cook until slightly soft. Carefully add the rum and tilt the pan until liquid catches fire—let it burn out.

1 tablespoon butter 1/4 cup light brown sugar 1/4 teaspoon cinnamon, ground 1/4 teaspoon vanilla extract 1/4 cup banana liqueur

Plate by scooping ice cream into bowl, place banana pieces over it in a nice pattern. Scoop liquid over it generously.

2 tablespoon dark rum 1 each scoop vanilla ice cream

Servings

2

Courtesy of Laurenzo’s

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dessert

BULLEIT BOURBON

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BULLEIT BOURBON ICE CREAM

Ingredients

Directions

4 eggs

Beat the eggs with an electric mixer on medium speed. Gradually add the sugar while continuing to mix. Add the bourbon and condensed milk and mix well. Add the half-and-half and mix well. Pour the mixture into the canister of a one-gallon ice cream maker and freeze according to the manufacturer’s directions. Generally, the canister will be surrounded by freezing salt water and will continue to be churned while freezing the ice cream inside. Once the ice cream is made, place it in the freezer of the refrigerator and let it sit for at least one hour before serving.

1 cup sugar 1/4 cup Bulleit Bourbon 1-3/4 cup sweetened condensed milk 6 cups half-and-half

Yields

6quarts

Courtesy of Bulleit Bourbon

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PAULA MURPHY

Recipe Guide

PANNA COTTA AL LIMONCELLO

Ingredients

Directions

for limoncello 4 cups Italian Alcool 95 (may substitute Everclear or similar proof alcohol)

for limoncello

15 lemons (zest only) 2-1/2 cups sugar 4 cups water for panna cotta 4 tablespoons cold water 2 tablespoons gelatin (two packages) 4 cups heavy cream 1 tablespoon reserved lemon zest or use fresh from one lemon

Place the lemon zest and the Alcool in a sealable container and let sit at room temperature for 1 month.

At the end of a month, bring the 4 cups of water to a boil and add the sugar, stirring until the sugar is dissolved to make a simple syrup. Let cool to room temperature. Pour into a 2 quart jar with lid. Pour the alcohol mixture through a strainer to remove the zest. Refrigerate zest and save. Mix the alcohol and the simple syrup. Seal the container, refrigerate and let sit for at least another 30 days before using.

You may purchase pre-made limoncello at the liquor store if you don’t want to make your own.

1/2 cup sugar 1 cup limoncello

for panna cotta

Servings

6-8

Pour the cold water in a small bowl and sprinkle in the gelatin. Let sit for about five minutes.

While soaking the gelatin, combine 2 cups of heavy cream, the lemon zest and the sugar in a large pot. Bring to a boil. Remove from the heat and immediately stir in the dissolved gelatin, stirring until completely blended. Mix in the remaining two cups of cream and the limoncello.

Divide the mixture between 4-6 bowls or ramekins and refrigerate overnight. Serve chilled.

Can be garnished with fresh fruit, Nutella or any favorite jam or preserves.

Courtesy of executive chef Ferrarese, Quattro Restaurant, Four Seasons Hotel

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THE TASTING ROOM UPTOWN PARK

Recipe Guide

COMPETITION BLACKBERRY MERLOT COBBLER WITH CORNMEAL BISCUITS

Ingredients

Directions

for the topping 1-1/2 cup all-purpose flour

In a heavy saucepan, put blackberries, sugar, 18 tablespoons flour, wine, and lemon zest on medium heat for 5-10 minutes until it starts to thicken. Set aside.

1/2 cup cornmeal 2 teaspoons baking powder

Pulse dry ingredients with cold butter until coarse. Slowly add cream until just incorporated. Separate and form into 6 flat biscuits.

2 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 stick cold unsalted butter cut in 1-inch chunks

Pour filling into a 9x13 pan and place the biscuits on top of hot filling. Place in a 350 F oven for 20 minutes until tops are brown and the filling is bubbling on the sides.

1 cup heavy cream for the filling 12 cups fresh blackberries

Serve with vanilla ice cream.

4 cups sugar 18 tablespoons all-purpose flour 1 cup Provenance merlot zest of 1 Meyer lemon

Servings

6

Courtesy of executive chef Albert Estrada, The Tasting Room, Uptown Park

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MAKER’S MARK

dessert

MANHATTAN BREAD PUDDING

Ingredients

Directions

4 tablespoons Maker’s Mark bourbon, divided

In a small microwave-safe bowl, combine the cherries and 2 tablespoons bourbon.

Microwave until hot, about 30 seconds. Let stand while preparing the pudding until the cherries are softened.

1/2 cup dried cherries unsalted butter (for the pan) 4 large eggs 3/4 cup sugar 1/4 teaspoon salt 4 cups half-and-half 14 ounces challah or other egg bread, cut into 1/2-inch cubes (10 cups)

Servings

10

Courtesy of Maker’s Mark

Butter a 1-quart baking dish. In a large bowl, whisk the eggs, sugar and salt.

Whisk in the half-and-half and remaining 2 tablespoons bourbon until smooth. Add the bread and gently fold until evenly mixed. Spread half of the bread mixture in the prepared pan. Sprinkle the cherries with their soaking bourbon evenly on top and then cover with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight.

Heat the oven to 350 F. Uncover the bread pudding and bake until golden brown and set, about 45 minutes. Cool completely in the pan on a wire rack.

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JODY HORTON

dessert

CHOCOLATE ICEBOX CAKE WITH CHOCOLATE GANACHE

Ingredients

Directions

3 very ripe bananas

Spray three 9-inch-round cake pans with cooking spray and line bottoms with perfectly fitting parchment paper.

6 eggs 1 tablespoon Mexican vanilla 1-1/2 cup canola oil 2 ounces butter 3 cups water 6 cups sugar 4-1/2 cups all-purpose flour 1 tablespoon salt 1 tablespoon baking soda 1 tablespoon baking powder 2-1/4 cups unsweetened cocoa powder 3/4 cup chopped Texas pecans 3/4 cup chocolate chunks 3/4 cup white chocolate chips, plus more as needed to decorate with drizzle 5 cups heavy cream 6 ounces Texas honey 2-1/4 pounds dark chocolate chips, or quality semisweet chocolate bourbon, as needed, for added moistness and flavor

Servings

8-10

In large bowl with stand mixer and paddle attachment or hand mixer, blend bananas and next 6 ingredients until creamy.

In separate bowl, combine flour and next 4 ingredients, then add slowly to wet ingredients, scraping bowl with spatula, until well integrated; pour batter evenly among pans.

Sprinkle each cake with 1/4 cup each pecans and chocolates, and bake about 30 minutes. Cool completely in pans, turn out, peel off parchment and set aside. for ganache icing In saucepan whisk together cream and honey, then over medium-high heat watchfully bring to boil. In large bowl place chocolate, pour cream mixture over it, and whisk briskly until thoroughly melted; allow to cool in refrigerator, stirring occasionally with spatula.

Assembly Invert one layer of cake onto serving platter, and brush surface with bourbon. Spread about 1 cup ganache evenly and out to edges, about 1/2-inch thick. Add next layer, and repeat with bourbon and ganache; top with final layer, and brush with bourbon. Refrigerate for about 30 minutes.

Melt remaining ganache in microwave oven or double boiler. It should not be too hot; room temperature is best for more coverage. Pour ganache over edges of cake slowly, and let it run down sides. Fill in top to cover completely. Drizzle with melted white chocolate in random streaks. Chill until ready to serve.

Courtesy of pastry chef Dee Dee Sanchez, Jack Allen’s Kitchen

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TERRANCE MCCARTHY

Recipe Guide

CRANBERRY BEAN, CABBAGE AND RED WINE SOUP WITH CAVoLO NERO PESTO

Ingredients

Directions

1/2 pound cranberry beans

Cover beans with plenty of cold water and soak overnight. The next day, place the beans and the water they were soaking in into a large saucepan. Bring to a boil, reduce to a simmer and cook until tender (about an hour). Add salt and remove from the heat.

2 teaspoons salt 3 tablespoons olive oil 3 ounces pancetta, diced 2 onions, minced 4 carrots, diced

Servings

3 stalks celery, diced

6

3 cloves garlic, minced 1/4 cup flat leaf parsley, chopped 1/2 head cabbage, diced 2 cups plum tomatoes, peeled and chopped 3/4 cup pinot noir Two Creeks Anderson Valley 1/2 tablespoon sugar 4 cups chicken or vegetable stock 1 bay leaf 1/4 loaf ciabatta or other country style bread 1 tablespoon olive oil for pesto 1 small bunch cavolo nero (lacinato kale) 2 cloves garlic, chopped 1/4 cup pine nuts 1/3 cup extra-virgin olive oil 2 tablespoons Pecorino Romano cheese, grated

To make the soup, heat a large pot over high heat.

Add the olive oil and pancetta, then cook until the pancetta start to get crisp. Add the onions, carrots and celery. Cook for a couple of minutes to soften the vegetables. Add the garlic, parsley and cabbage and cook for another couple of minutes to wilt the cabbage. Add the tomatoes, red wine and sugar. Simmer for 5 minutes. Add the beans and their broth, the chicken stock and bay leaf.

Slowly simmer for 10 minutes.

While the soup is cooking, tear the bread up into large pieces. Toss with the olive oil and toast in the oven for 10 minutes until lightly brown and crisp. Stir into the soup and continue cooking for another 5-10 minutes until bread swells and starts to thicken the soup. Taste and adjust seasoning with salt and pepper. for Pesto To make the pesto, remove the central rib from each leaf of kale. Roughly chop and place in the work bowl of a food processor with garlic, pine nuts, olive oil and cheese. Season with a pinch of salt and process until smooth.

Serving suggestions Serve soup in a warm bowl with a spoonful of pesto in the center. Pairs well with Cakebread Cellars Pinot Noir Two Creeks Anderson Valley.

pinch salt Courtesy of Brian Streeter and Cakebread Cellars

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AFONSO SOUSA

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FRANGO DO CAMPO ASSADO EM FORNO A LENHA

Ingredients

Directions

1 large whole chicken (3-4 pounds)

Season chicken with salt, pepper, 3 cloves of minced garlic, 1/2 cup of white wine, thyme, sage and bay leaf. Marinate in the fridge overnight.

2 pounds potatoes 4 tomatoes, quartered

If available, use a clay pot (a regular roasting pan will work also) grease pan with butter and arrange medium onion, green onion slices and seasoned chicken in the pot. Add a little water and rest of white wine to completely cover the bottom with 1 to 1-1/2 inches of liquid.

5 scallions, chopped 1 medium onion, sliced 1 asparagus bunch 1 green onion bunch 1/4 pound whole mushrooms 1/2 pint cherry tomatoes 1 cup Espor達o Red Reserve 2 tablespoons of orange zest 1 head of garlic 2 dried bay leaves 1-2 tablespoons dried thyme 1-2 tablespoons dried sage Espor達o olive oil

Servings

4-6

Courtesy of chef Miguel Vaz

Heat oven to 350 F. Cut the potatoes into quarters, wrap in aluminum foil and season with a splash of olive oil, orange zest, garlic, salt, pepper and thyme. Place chicken and potatoes in oven separately. Bake with the oven door ajar, basting the chicken often with the juices for an hour to an hour and a half (20 minutes for every pound of chicken). When the potatoes are very soft, add them to the chicken pan. Arrange the rest of the vegetables and season them with salt, pepper, olive oil, oregano, sage and thyme in a separate baking dish and bake until they are tender and well browned (15-20 minutes).

The chicken is ready when it is golden brown and the flesh is easily detached from the bone.

Chop it with a knife, and if the juices come out perfectly clear and without bloodstains, it is on point. Serve the chicken with the vegetables together on a serving plate and a glass of Espor達o Red Reserve.

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FAWN HARDER

Recipe Guide

SORGHUM-WHISKEY GLAZE

Ingredients

Directions

1 cup Buffalo Trace Kentucky Straight Bourbon Whiskey

Cut the orange in half, combine all ingredients, simmer for 30 minutes, then strain to remove the orange. Apply warm glaze over cooked chicken.

1 cup sorghum 1/2 cup maple syrup 1 whole orange

Yields

2cups

Courtesy of The Porch Restaurant, Dallas

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THE UNION KITCHEN, MEMORIAL

Recipe Guide

COCONUT SPICED GLAZED DOUBLE BONE PORK CHOP WITH GRILLED PINEAPPLE PAPAYA SALSA

Ingredients

Directions

for glaze

for glaze

3 ounces Blue Chair Bay coconut spiced rum

In a saucepan, bring to simmer. Puree and let cool.

2 ounces crushed pineapple

for grilled pineapple papaya salsa

2 ounces honey 1 ounce brown sugar

Mix well and refrigerate.

for grilled pineapple papaya salsa

Assembly Season and grill pork chop, basting with glaze the last 2 minutes of cooking. Remove from grill and top with salsa.

3 ounces grilled pineapple, 1/4-inch diced 3 ounces Mexican papaya 1 ounce cilantro chopped 1/2 ounce white balsamic vinegar 1 ounce honey

Servings

2

Courtesy of chef Henry Hopkes, The Union Kitchen

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Recipe Guide

THE WINE INSTITUTE & M. ARMENDARIZ

entrée

PRIME-LIVING.COM

PAN-SEARED DUCK BREAST WITH CHERRY PINOT NOIR SAUCE

Ingredients

Directions

4 duck breast halves, with skin

Heat oven to lowest temperature.

salt and ground black pepper

With a sharp knife, make three long shallow cuts about 1/2-inch (1.3cm) apart, just through the skin of each half breast. Season the breasts generously with salt and pepper.

2 tablespoons (30 ml) finely chopped shallots 1 garlic clove, peeled and finely chopped 1 cup (240 ml) California pinot noir 1 cup (240 ml) chicken stock 1/2 cup (70 g) dried cherries, sliced in halves 2 tablespoons (30 g) unsalted butter cooked long-grain white rice

Servings

4

Heat a large skillet over medium heat, until hot. Place the breasts, skin-side down, in the skillet.

Cook for 8 minutes; the skin should be deep golden brown. Turn the breasts and cook for 3 minutes (for medium-rare), or longer. Transfer the breasts to a heatproof dish and place in the oven to keep warm.

Remove all but two tablespoons (30 ml) of the duck fat from the skillet.

Place the skillet over medium heat and add the shallot and garlic. Cook for 1 minute, stirring often, until the garlic is lightly browned. Raise heat to medium-high and pour the wine and chicken stock into the skillet.

Bring to a low boil and cook for 5 minutes to reduce the liquid and thicken it slightly. Add the cherries and cook for 2 minutes. Remove the skillet from heat and quickly whisk in the butter. Season with salt and pepper to taste.

Remove duck breasts from the oven and cut on a diagonal into 1/2-inch (1.25 cm) slices.

To serve, divide the rice among four plates, arrange the duck slices over the rice and spoon the sauce over and around the duck. A slightly sweet cherry sauce enhances this tender, moist, crispy duck breast. Pair with California pinot noir or Zinfandel.

Courtesy of The Wine Institute

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Recipe Guide

PRIME-LIVING.COM

entrée

BRENNAN’S OF HOUSTON

PRIME LIVING

TURTLE SOUP

Ingredients

Directions

1-1/2 pounds fresh turtle meat, coarsely ground *

Heat 2 tablespoons oil in a large stockpot over medium-high heat. Brown turtle meat along with seafood and meat seasonings; cook about 20 minutes, or until liquid is almost evaporated.

2 tablespoons vegetable oil 1-1/2 tablespoons creole seafood seasoning 1-1/2 tablespoons creole meat seasoning 1 cup finely chopped onion 1 cup finely chopped green bell pepper 1/2 cup finely chopped celery 1 tablespoon minced garlic 1/2 teaspoon crushed dry thyme 2 bay leaves 8 cups veal stock (or substitute canned no-salt beef broth) 3/4 cup tomato puree 1/2 cup vegetable oil 1/2 cup all-purpose flour 1 cup dry sherry

Servings

2 tablespoons Louisiana hot pepper sauce

6

2 tablespoons Worcestershire sauce juice of one lemon 5 ounces fresh spinach, stems removed, washed, patted dry, coarsely chopped 2 hard-cooked eggs, finely chopped 2 tablespoons dry sherry *fresh turtle is available via LACrawfish.com

Add onion, bell pepper, celery and garlic while stirring constantly. Add thyme and bay leaves; reduce heat to medium and sautĂŠ (stirring frequently) 20-25 minutes, or until vegetables are tender and start to caramelize.

Add stock and tomato puree; bring to a boil.

Reduce heat and simmer uncovered 30 minutes, periodically skimming away any fat that rises to the top. While stock is simmering, make roux.

Heat 1/2 cup oil over medium heat in a small saucepan. Add flour, a little at a time, stirring constantly with a wooden spoon; being careful not to burn the roux. After flour is added, cook about 3 minutes, until roux smells nutty, is pale in color and the consistency of wet sand. Using a whisk, vigorously stir roux into soup, a little at a time to prevent lumping. Simmer uncovered about 25 minutes, stirring occasionally to prevent sticking on the bottom.

Add sherry and bring to a boil. Add hot sauce and Worcestershire; reduce heat and simmer 30 minutes or until starchy flavor is gone, skimming any fat or foam that rises to the top.

Add lemon juice; return to a simmer 15-20 minutes.

Add spinach and chopped egg; bring to a simmer and adjust seasoning with seafood seasoning or salt. Remove bay leaves before ladling into bowls. Pour dry sherry on the top and serve.

Courtesy of executive chef Danny Trace, Brennan’s of Houston

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BRENNAN’S OF HOUSTON

Recipe Guide

OYSTER ROCKEFELLER

Ingredients

Directions

18 each oysters (shucked on the half shell)

Heat oven to 375 F. In a food processer grind baby spinach, flat leaf parsley, baby mustard greens and scallions. In a large cast-iron pot, on medium heat add unsalted butter but do not brown. Add garlic to the butter and toast. Once toasted, add onions, celery and fennel and cook until translucent. Once translucent, deglaze with one cup of Pernod. Be careful, it will flame immensely.

2-1/2 pounds baby spinach 3/4 pound baby mustard greens 2 cups flat-leaf parsley, picked 3 bunches scallions, chopped 6 tablespoons crushed garlic 1 large yellow onion small dice 6 cups fennel bulb small dice 3 cups celery small dice 3 tablespoons ground anchovies or anchovy paste 4 cups oyster liquor (if additional liquor is needed substitute clam broth) 3 cups Pernod juice of one lemon 2 cups of brioche or French bread crumbs 1 cup all-purpose flour 3/4 pound unsalted butter kosher salt, cracked black pepper, cayenne pepper to taste

Servings

6

Courtesy of executive chef Danny Trace, Brennan’s of Houston

Add anchovies and mix. Dust with flour and mix thoroughly. Add oyster liquor mix then add greens mixture and cook on medium-low heat, stirring often until mixture starts to dry out and thicken, (30-45 minutes). Add lemon juice and bread crumbs. Mix thoroughly and remove from heat. In a separate sauce pot on medium-high heat, add 2 cups of Pernod and reduce by half, being careful of the flame. Add to mixture and season to taste with salt and both peppers.

Line oysters in a shallow pan, large enough to hold shells in one layer. Crown each oyster with mixture and bake in oven until oyster and mixture are heated through, about 10 minutes. Serve immediately.

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DAMILANO

entrée

PORK CHEEK (GUANCIALE) BRAISED IN BAROLO SAUCE

Ingredients

Directions

pieces of guanciale, cut in chunks each

Turn a pot on medium-high and add a splash of olive oil. Brown the meat, turning occasionally in order to cook all sides. Once the meat has a nice, brown crust, remove it from the saucepan. In the same pan, brown the vegetables with extra-virgin olive oil.

1 liter of red wine (30 percent Barbera and 70 percent Nebbiolo) 64 ounces of beef broth (slightly salted) 1/2 cup of Aceto Balsamico di Modena 1/2 cup of dry Marsala 1/4 cup of sugar 6 carrots 4 onions 4 garlic cloves 4 bay leaves 8-10 cloves 1/2-inch of cinnamon stick salt and pepper

Servings

8

Once the vegetables are slightly browned, return the meat to the saucepan. Then add the red wine, Marsala, Aceto Balsamico and sugar. Turn the heat down to medium-low (the pot should be simmering), and cook for about 40 minutes until the liquid has reduced by about half. Add the beef broth and let it simmer along with the meat and vegetables.

Once the meat is tender and the vegetables are softened, remove both the meat and the vegetables.

Finish making the sauce by bringing the liquid in the pot to a boil. Once it reaches a boil, bring down to a simmer and let cook until the sauce is thickened (about 30 minutes). Try the sauce and add salt to taste. If the broth is still acidic, add another teaspoon or so of sugar.

Once the sauce is seasoned and thick enough to stick to the spoon, return the meat and vegetables to warm them. To serve, place the meat and vegetables on a tray or large plate and pour the sauce over them.

Courtesy of Damilano

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Recipe Guide

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LAURENZO’S

entrée

CHICKEN MARSALA

Ingredients

Directions

8 ounces chicken breast, pounded out thin, 3 small pieces works better

Make sure chicken is pounded out thin.

Mix flour, salt and pepper. Coat chicken well in flour mixture and shake off excess.

1/4 cup flour 1 teaspoon salt

Heat olive oil in pan and fry chicken pieces until golden brown and almost done. Remove from pan and set aside.

Add garlic and shallots to the same pan and cook until slightly browned. Add mushrooms and continue to cook for a few minutes. Carefully add Marsala wine and let flame burn until gone. Add beef stock and cook for a few minutes until slightly reduced.

Add heavy cream and butter—stir until fully melted and incorporated.

1 teaspoon black pepper 2 tablespoons olive oil 1 teaspoon garlic, minced 1 teaspoon shallots, minced 1/2 cup mushrooms, sliced 1/4 cup Marsala wine 1/2 cup beef stock 2 tablespoons heavy cream 1 tablespoon butter

Servings

2

Courtesy of Laurenzo’s

Return chicken to the pan and simmer for a few more seconds, swirling pan and letting sauce thicken slightly. Serve over pasta.

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Recipe Guide

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CROWN ROYAL

entrée

CROWN ROYAL WINGS

Ingredients

Directions

1/3 cup Crown Royal whisky

In a large bowl, combine whisky, honey, soy sauce, chili sauce, stir-fry seasoning and garlic. Add drumettes, tossing to coat.

Cover with plastic wrap and marinate in refrigerator for at least 3 hours, preferably overnight.

1/3 cup honey 1/4 cup soy sauce 2 tablespoons Thai chili sauce 1 packet (0.75-ounce) stir-fry seasoning, Sun Bird 2 teaspoons crushed garlic 4 pounds chicken wing drumettes 3 scallions, finely chopped (optional) 1/4 cup chopped peanuts (optional)

Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Let drumettes stand at room temperature for 30 minutes. Place on hot, oiled grill. Cook for 12-18 minutes or until cooked through, turning occasionally.

Transfer chicken to a platter. Sprinkle with chopped scallions and peanuts (optional).

Servings

6-8

Courtesy of Crown Royal

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JORDAN WINERY

Recipe Guide

BRAISED LEEKS WITH HAWAIIAN RED SNAPPER ONAGA

Ingredients

Directions

2 shallots, finely minced

for the sauce and leeks

3/4 pound chilled, unsalted butter, cut in 1/2-inch cubes

In a heavy-bottomed sauce pan over medium-high heat, sweat shallots in 1 tablespoon of butter until just translucent, about 2 minutes. Raise heat to high. Add chardonnay and champagne vinegar, and reduce to 1/4 cup. Add cream and simmer to thicken for another 2 minutes.

1 cup Jordan chardonnay 2 ounces champagne vinegar 3 tablespoons heavy cream 2 pounds leeks, rinsed well and thinly sliced

Whisk in remaining butter over low heat.

When the mixture is smooth, add leeks and braise over lowest possible heat until just cooked through, about 10 minutes. Season with salt and pepper.

4 tablespoons peanut oil 6 six-ounce red snapper filets, skin lightly scored salt and freshly ground pepper

for the red snapper

Servings

6

Heat a large nonstick pan over mediumhigh heat and add oil. Lightly salt the red snapper. When oil begins to shimmer, add red snapper, skin side down. If it begins to buckle, gently flatten with a spatula to ensure even cooking. When skin has crisped, turn the filets and cook until just opaque. Remove fish from the pan before it begins to flake apart.

Serving To serve, arrange a portion of ramps on each plate and spoon sauce over it. Place red snapper on top and finish with a salad of scallion and shiso or other combination of tender spring greens.

Courtesy of Jordan Winery

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entrée

JORDAN WINERY

Recipe Guide

SALMON RILLETTES WITH CORIANDER VINAIGRETTE AND GOLDEN TROUT ROE

Ingredients

Directions

1 king salmon fillet (6 ounce)

for the poaching liquid

12 sourdough crostini (2-3-inch pieces or rounds)

for the poaching liquid

In a stainless steel pot, bring all ingredients for the poaching liquid to a boil, then immediately set aside to steep and cool. When the poaching liquid reaches 115 F, add the salmon and let stand to allow it to cook until the fillet is opaque and begins to flake (about 7-10 minutes).

1 leek, roughly chopped

for the vinaigrette

1 carrot, roughly chopped

Combine vinegar, coriander, mustard seeds, mustard, honey, shallot and lemon thyme leaves in a blender. On low speed, slowly incorporate the hazelnut and extra-virgin olive oil to emulsify.

This vinaigrette can be placed in tightly sealed container and stored in the refrigerator for up to 1 week.

6 watercress leaves, torn 1 ruby grapefruit, sliced into segments 2 ounces golden trout roe 1 tablespoon pickled red onion edible flowers, if available

1 tablespoon black peppercorns 1 cup Jordan chardonnay 6 cups cool water 1 bay leaf 6 sprigs parsley 2 tablespoons lemon juice

Servings

12

for the vinaigrette

for the rillettes

1/4 cup Gravenstein apple cider vinegar

Remove salmon from the poaching liquid, trim off all skin, grey and flake into a non-reactive bowl. Add 6 tablespoons of the vinaigrette to the flaked salmon, gently toss and reserve.

1 tablespoon coriander, toasted and crushed 1 teaspoon brown mustard seeds 1 teaspoon Dijon mustard 1 teaspoon wildflower honey 1 shallot, minced 1 teaspoon lemon thyme 1/2 cup hazelnut oil 1/2 cup Jordan extra-virgin olive oil

for plating To plate, place a quenelle of rillettes on each crostini, garnish with watercress, grapefruit, golden trout roe, pickled red onion and edible flowers.

kosher salt and freshly ground black pepper to taste Courtesy of Jordan Winery

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side dishes

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side dish PRIME-LIVING.COM

DAVID HOLBEN

Recipe Guide

THIS AIN’T YOUR MAMMA’S SWEET POTATO CASSEROLE “MANHATTAN STYLE”

Ingredients

Directions

2 pounds sweet potatoes

Heat oven to 350 F. On a tray, roast sweet potatoes in the oven for 45 minutes to an hour until soft. Let cool until you can touch by hand. Cut the potatoes in half and scoop out the inside into a mixing bowl.

1/2 cup unsalted butter 1/4 cup brown sugar 2 tablespoons maple extract 1 tablespoon vanilla

Mix all of the ingredients except the marshmallows on a low speed. Blend for 2 to 3 minutes until smooth. Place in an ovenproof casserole dish and top with the marshmallows. Bake for 15 minutes until hot and marshmallows are golden brown.

1/4 cup bourbon 2 tablespoons red vermouth 1 egg 1 cup mini marshmallows salt and pepper to taste

Servings

4-6

Courtesy of executive chef David Holben, Del Frisco’s Double Eagle Steakhouse, Dallas

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Recipe Guide

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WOODBRIDGE BY ROBERT MONDAVI

PRIME LIVING

side dish

CARAMELIZED ONION DIP

Ingredients

Directions

3 tablespoons unsalted butter

Melt butter over medium-low heat, then add onions, salt, pepper and nutmeg. Slowly caramelize the onions by letting them sit for about 3 minutes, then stirring. Do not allow the onions to burn. If the pan gets too dry, add a small amount of water. When the onions are a rich brown color (about 30 minutes), add the Woodbridge by Robert Mondavi cabernet sauvignon and cook for another three minutes or until the wine is completely absorbed. Remove from heat.

1 large onion, sliced into half rings 1 teaspoon salt 1/4 teaspoon nutmeg 1/2 teaspoon pepper 1 tablespoon Woodbridge by Robert Mondavi cabernet sauvignon 8 ounces cream cheese, room temperature 1/2 cup sour cream 1/2 cup plain yogurt 2 tablespoons chives, chopped

Add cream cheese, sour cream and yogurt to the bowl of an electric mixer and beat until smooth on medium-low speed. Turn the mixer down to the lowest speed and add the onions. Add seasonings to taste. Garnish with chives and serve at room temperature.

Servings

4-6

Courtesy of Woodbridge by Robert Mondavi

Entertaining Tip Make dip up to two days in advance, reserving a tablespoon or so of the caramelized onions for garnish. Remove from the refrigerator 30 minutes before serving and bring to room temperature.

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Recipe Guide

PRIME-LIVING.COM

WOODBRIDGE BY ROBERT MONDAVI

side dish

Sausage Balls

Ingredients

Directions

for Sausage Balls

Heat oven to 350 F. Line a baking sheet with parchment paper, then spray parchment paper with cooking spray.

1 cup cornmeal 8-ounce block of sharp cheddar cheese, grated 1/2 teaspoon kosher salt 2 tablespoons chopped thyme leaves 1 pound ground spicy sausage (or mild if you prefer) 3 ounces cream cheese for cabernet honey mustard 2/3 cup brown sugar 1/2 cup whole grain Dijon mustard 1 cup of Woodbridge by Robert Mondavi cabernet sauvignon 2 fresh thyme sprigs

Yields

30-40

Courtesy of Woodbridge by Robert Mondavi

In a large bowl, stir cornmeal, cheddar cheese, salt and thyme together. In a separate bowl, combine sausage and cream cheese with your hands. Add sausage mixture to cornmeal mixture and combine the two. Your dough will be dry and crumbly, and somewhat difficult to combine. Form 1-ounce balls and place on baking sheet 1 inch apart.

Bake at 350 F for 20 minutes.

While the sausage balls are baking, make your cabernet honey mustard.

Add all cabernet honey mustard ingredients to a medium saucepan, bring to medium heat. Stirring often, cook for 20-25 minutes or until sauce has reduced by about half. Remove thyme sprigs, and serve in a bowl alongside sausage balls.

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side dish PRIME-LIVING.COM

MONTEFALCO

Recipe Guide

GNOCCHI ALA SAGRANTINO

Ingredients

Directions

1 pound russet potatoes

In a 6-quart saucepan of salted water, boil potatoes. Reduce heat to medium-low; cook until tender, 25–30 minutes. Drain, peel, and pass potatoes through a potato ricer into a bowl. Stir in 2 teaspoons salt, the flour and eggs until dough forms.

2 teaspoons kosher salt, plus more 1-1⁄4 cups flour, plus more 2 eggs, lightly beaten 1 tablespoon olive oil 1 tablespoon unsalted butter 2 ounces guanciale or pancetta, minced 1 small yellow onion, thinly sliced 1-1⁄2 cups robust red wine, such as sagrantino 1-1⁄4 cups heavy cream freshly ground black pepper, to taste 1⁄2 cup grated parmesan

Servings

6-8

Transfer dough to a work surface; knead until smooth (1–2 minutes). Divide dough into 6 balls. Working with one ball at a time, roll dough into a 20-inch rope about 3/4-inch thick. Cut crosswise into 1-inch pieces and transfer to a baking sheet; toss with some flour to prevent sticking. Chill until ready to use.

In a 12-inch skillet over medium, heat oil and butter. Cook guanciale until fat renders (4–6 minutes). Add onion; cook until golden (8–10 minutes). Add wine; cook until evaporated (20–22 minutes).

Add cream, salt and pepper; boil. Let sauce cool slightly, then transfer to a blender and puree until smooth; return sauce to skillet and keep warm.

Bring a large pot of salted water to a boil and working in batches, cook gnocchi until tender (4–5 minutes). Using a slotted spoon, transfer gnocchi to skillet with sauce. Stir in 1/3 cup parmesan, salt and pepper. Garnish with remaining parmesan.

Courtesy of Montefalco

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Recipe Guide

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KEVIN WEST

side dish

APPLE JELLY WITH BAY LEAF AND CABERNET SAUVIGNON

Ingredients

Directions

3 pounds small, tart, crisp apples—preferably green or heirloom varieties

Coarsely chop the apples, including the peels and cores. Place them in a deep pot and add the water, which should not quite cover the fruit.

Weigh down the apples with a lid one size smaller than your cooking pot. Cover and bring to a boil. Reduce the heat to maintain a low simmer for 20-30 minutes, or until the apples start to collapse and break apart. Turn off the heat and allow the cooked apples to cool for a half-hour.

6 cups water 4 tablespoons freshly squeezed lemon juice 2 large bay leaves 2/3 cups SIMI Landslide Vineyard Alexander Valley cabernet sauvignon 4 cups sugar

Yields

2pints

Strain the apples through a damp jelly bag and capture the liquid in a bowl. You could also use a double layer of damp cheesecloth or a clean tea towel that you have moistened and wrung out. You should have 5-5 1/2 cups of this pectin stock, which will be cloudy. It’s fine to lightly squeeze or massage the bag in order to extract more liquid if you’re short, but stop before you squeeze out particles or chunks that would cloud the jelly.

Divide the pectin stock into two equal portions. You will have a better and more reliable outcome if you cook the jelly in two batches—and I promise that two small batches cook almost as quickly as one large batch.

Choose a wide, low-sided pot such as a 6-quart enameled casserole.

Add half the pectin stock, 2 tablespoons of freshly squeezed lemon juice, 1/3 cup SIMI Landslide Vineyard Alexander Valley cabernet sauvignon, and a bay leaf. Bring to a boil for 5 minutes. Stir in 2 cups of the sugar. Stirring frequently, reduce at a full boil for 12-14 minutes, or until mats of large bubbles start to foam up. Turn off the heat and check the set by spooning 1/2 teaspoon of hot jelly onto a chilled saucer and placing it in the freezer for 1 minute. If it forms a skin that wrinkles when you push your finger through it, the jelly is ready. Otherwise, bring the contents of the pot back to a boil for one minute longer, then check again. You’ll reach the gel set faster if you’re using supplemental dried apple pectin.

Working quickly before the jelly sets up, discard the bay leaf and ladle the hot jelly into two half-pint jars. Seal, and store the cooled jars in the refrigerator for up to a month. If you plan to can the jelly, leave 1/4-inch headspace, seal and process in a boiling-water bath for 10 minutes.

Repeat with the remaining ingredients.

Courtesy of Kevin West

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Recipe Guide

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MAKER’S MARK

side dish

MAKER’S MARK BOURBON-BRAISED GREENS

Ingredients

Directions

1/4 cup Maker’s Mark bourbon

In a large saucepot, combine the turkey, garlic, chili flakes, water and bourbon.

Bring to a boil over high heat and then reduce the heat to simmer while you prepare the greens, at least 15 minutes.

1 smoked turkey wing or ham hock 1 garlic clove, minced 1/4 teaspoon crushed red chili flakes 2 bunches collard greens (1-1/2 pounds) kosher salt and freshly ground black pepper

Servings

4

Courtesy of Maker’s Mark

Strip the leaves off the greens from the center stems and ribs. Cut the leaves into 1/2-inch strips crosswise. Rinse well and then add to the simmering liquid. Simmer until the leaves are tender, about 20 minutes. Season with salt and pepper to taste. Transfer the turkey wing to a cutting board. When cool enough to handle, pull the meat from the bones and shred.

Discard the bones and stir the meat into the greens. Serve hot.

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MAKER’S MARK

Recipe Guide

SMASHED SWEET POTATOES

Ingredients

Directions

1/4 cup Maker’s Mark bourbon

In a large pot, place diced sweet potatoes and cover with cold water. Add salt to the sweet potatoes and bring to a boil. Simmer the potatoes for about 25 minutes or until just tender, not too soft.

4–5 large sweet potatoes, peeled and large dice 1/2 cup plus 2 tablespoons unsalted butter 1/2 cup celery, small dice 1-1/2 cups whole peeled chestnuts, roughly chopped 1 tablespoon maple syrup 1 tablespoon fresh sage, chiffonade salt and black pepper to taste

Servings

6-8

Courtesy of Maker’s Mark

Drain the potatoes until dry and place them back into the pot. Stir in the 1/2 cup of butter and Maker’s Mark bourbon while the potatoes are still hot. Potatoes will naturally mash and still hold some of their shape. Season the mixture with salt and pepper to taste. Transfer to a ceramic serving dish and hold.

In a sauté pan, melt the 2 tablespoons of butter, then sauté the celery on a medium heat. After 2 minutes, add the chopped chestnuts and the maple syrup to the celery and cook together until incorporated.

Finish the chestnuts with the sage and season with salt and pepper. Spoon the chestnut mixture over the sweet potatoes and serve.

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The

W

of Life

hether you are a Bobby Flay wannabe or a culinary aficionado, spices are essential tools for anyone who cares about how their food tastes. In the days before refrigeration, spices were used to hide the taste and odor of less-than-fresh food and to prolong the freshness of food. Today they are primarily used to make good food taste even better.

We’ve rounded up 20 spices that every cook should have in their pantry.

Bay leaves Add to soups, stews and marinades, however remember to remove before serving.

Basil Commonly used fresh and added at the last moment, as cooking quickly destroys the flavor.

Black Peppercorn Choose whole peppercorns that can be milled. Crushed pepper keeps well for about three months.

Cayenne pepper Made from a small, spicy red pepper. Used frequently in Cajun and Indian recipes.

Chili powder Typically made from a blend of dried chilies, cumin, coriander and oregano. Used in Mexican and Southwestern dishes.

Cinnamon With a bittersweet flavor it’s great for baking as well as adding an earthiness to stews, chilies and curries.

Cloves This sweet, rich spice is a staple in holiday baking, however use it sparingly; a little goes a long way.

Cream of tartar Derived from a crystalline acid that forms on the insides of wine barrels, this fine white powder is most often used to stabilize meringues.

Cumin An aromatic, mellow spice, ground from a small seed. Used in Middle Eastern and Indian cooking, especially curries.

Dill With fernlike leaves that are aromatic, dill is used to flavor fish dishes and soups. Best when used fresh as it loses its flavor rapidly if dried.

Ginger Ground ginger has a more intense and astringent taste than fresh ginger.

Kosher salt A type of coarse salt usually made without the addition of iodine. Use it in place of table salt for seasoning recipes.

Nutmeg A delicate, warm spice frequently used in baking winter squash and spinach dishes.

Oregano A member of the mint family and commonly used in Mediterranean, South American and Cajun cooking.

Paprika A powder made from ground sweet red pepper pods that is used to season meat, seafood and vegetables.

Red pepper Use the flakes of crushed red chili to spice up pastas and stir-fries or to sprinkle on pizzas.

Rosemary With an aroma of lemon and pine, this herb is used in an assortment of Mediterranean dishes.

Sesame seeds Versatile seeds with a sweet, nutty taste that complements both savory and sweet dishes. Place in the freezer to help preserve freshness.

Thyme This fragrant herb lends a delicate flavor to meat, poultry and vegetables. Use in Mediterranean, Cajun and Creole cuisines.

Vanilla Opt for the pure rather than the imitation variety.

PRIME-LIVING.COM

ColorKitchen’s new line of decorative food colors introduces the most vibrant colors available on the market containing no artificial dyes.

ColorKitchen’s pure pigments sourced from plants come in fun and easy-to-use color packets.

The water-soluble powders produce maximum color concentration, resulting in true colors never seen before in natural coloring products.

cookie icing recipe enough for 2 dozen cookies

INGREDIENTS 3 cups powdered sugar ¼ teaspoon vanilla extract 4 tablespoons milk (add more milk as desired) 2 color packets DIRECTIONS • Mix ingredients together until smooth • Take ¼ cup mixed icing, place in small bowl and add packet of color • Blend until all the color has dissolved • Drizzle on cookies, or use icing bottle Mixed icing will last for several weeks refrigerated.

colorkitchenfoods.com

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sauces

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sauce

BEN FINK

Recipe Guide

SOUTHERN CRANBERRY SAUCE

Ingredients

Directions

one 12-ounce bag of fresh cranberries

In a medium nonreactive saucepan, combine the cranberries, brown sugar, orange zest and juice, ginger and 1 cup of water. Bring them to a boil over medium heat, stirring often to help dissolve the brown sugar.

1 cup packed light brown sugar finely grated zest of 1 orange 3 tablespoons fresh orange juice 2 tablespoons peeled and minced fresh ginger 2 tablespoons Four Roses Bourbon

Yields

3 cups

Courtesy of Ben Fink, Rick Rodgers and Four Roses Bourbon

Reduce the heat to medium-low and simmer, stirring often until all the cranberries have burst and the juices have thickened to a light syrup (7-10 minutes).

Let the sauce cool until tepid. Stir in the bourbon. Transfer the sauce to a covered container and refrigerate it until chilled, at least 2 hours or up to 2 weeks. Serve the sauce chilled or at room temperature.

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BEN FINK

sauce

SPIKED GRAVY WITH FOUR ROSES BOURBON

Ingredients

Directions

pan drippings from roast chicken, turkey, goose, beef or pork

Pour the pan drippings into a 2-cup gravy separator (or glass bowl), leaving any browned bits in the bottom of the pan. Let the pan drippings stand for 3-5 minutes.

Pour off the dark juices from the separator into a liquid measuring cup, leaving the clear fat in the separator. Or spoon off the fat from the top of the pan drippings in the bowl, and transfer them to a smaller bowl. Pour the degreased juices into a liquid measuring cup. Add the bourbon.

2 cups reduced-sodium chicken or beef broth, as needed 3 tablespoons all-purpose flour kosher salt and freshly ground black pepper 4 tablespoons Four Roses Bourbon

Yields

2 cups HELPFUL Hint For every cup of gravy, use 1 cup of liquid (the degreased pan juices combined with an appropriate chicken or beef broth), with a roux made from 1-1/2 tablespoons each flour and the fat from the pan. Just multiply this amount as needed. You may only want 1 cup of gravy for a roast chicken, but 2 quarts for a roast turkey. If you run out of fat from the pan, use melted butter.

Courtesy of Rick Rogers and Four Roses Bourbon

Evaluate the color of the pan juices, as these will give the gravy its color. If the juices are not a rich, dark brown, pour half of the juices back into the roasting pan. Bring the juices to a boil over high heat and cook until they reduce and darken, about 1 minute. Stir in the remaining juices and return the darkened juices to the measuring cup. The amount of drippings will decrease, but the finished gravy will be darker and taste better without having to resort to bottled gravy coloring.

Add enough stock to the drippings to measure 2 cups total cooking liquid.

Place the roasting pan on top of the stove over mediumlow heat. Add 3 tablespoons of the reserved fat to the pan. Whisk the flour into the pan. Let the mixture bubble, whisking constantly, until it turns beige (1-2 minutes). Add the broth mixture and whisk well. Bring to a simmer, whisking up the browned bits on the bottom of the pan. Cook, whisking occasionally, until the gravy has thickened and lost any taste of raw flour (2-3 minutes). If the gravy seems too thin, increase the heat to medium and boil until it is as thick as you wish.

If the gravy seems too thick, thin with additional stock.

Season to taste with salt and pepper. If desired, strain the gravy through a wire sieve to remove any extraneous bits of drippings.

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sauce

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TRUVﾃ右 AND SUSAN PALMER, THE GIRL IN THE LITTLE RED KITCHEN

PRIME LIVING

Recipe Guide

BLACKBERRY CHIPOTLE TRUVéE RED WINE BARBECUE SAUCE

Ingredients

Directions

1 medium yellow onion, finely chopped

In a large saucepan over medium heat drizzle the avocado oil and add the onions.

Sauté until soft and translucent, about 5 minutes.

1/2 tablespoon avocado or grapeseed oil 2 cups fresh blackberries 1/4 cup ketchup 3/4 cup Truvée red blend wine, divided 1/4 cup balsamic vinegar 2 whole chipotles in adobe sauce 2 tablespoons adobe sauce 1/4 cup brown sugar 1/2 teaspoon kosher salt

Servings

16

To the pan, add the blackberries, ketchup, 1/2 cup wine, balsamic vinegar, chipotles, adobo sauce, brown sugar and salt. Bring to a boil and lower the heat to a simmer. Cook for 15 minutes, or until the blackberries start to soften.

Remove from the heat and transfer to your blender. Carefully puree the barbecue sauce until smooth. Place a fine mesh sieve over the saucepan and pour the sauce into the sieve. Using a spoon press the sauce through until only the solids are left, discard and add the remaining 1/4 cup of wine. Return the saucepan to medium heat and cook for an additional 10 minutes.

Let the sauce cool slightly before applying to chicken, pork, beef or seafood.

Courtesy of Truvée and Susan Palmer, The Girl in The Little Red Kitchen

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Recipe Guide

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GEORGE DICKEL

sauce

ADAM PERRY LANG’S GEORGE DICKEL NO. 12 BARBECUE SAUCE

Ingredients

Directions

1 cup honey

In a low pan, add honey, white vinegar and George Dickel Tennessee Whisky No. 12 over medium heat. Cook mixture until you hear a frying sound and alcohol is cooked off. Add barbecue sauce and stir to combine. Place back on fire and let simmer for at least 10 minutes.

1 cup white vinegar 1 cup George Dickel Tennessee Whisky No. 12 3 cups your favorite barbecue sauce

Yields cups

6

Courtesy of George Dickel

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sauce PRIME-LIVING.COM

KEVIN WEST

Recipe Guide

BBQ SAUCE INFUSED WITH SIMI SONOMA COUNTY PINOT NOIR

Ingredients

Directions

1 medium red onion, chopped

Using a deep pot large enough to hold all the ingredients, sautĂŠ the onion and garlic cloves in the butter and oil over low heat until partially caramelized (20-30 minutes). Add the tomatoes and their juice, the wine and the remaining ingredients. Stir well to combine. Bring to a boil, and then lower the heat. Simmer for 30 minutes, partially covered. Stir occasionally.

2 whole, peeled garlic cloves 1 tablespoon butter 1 tablespoon grape seed oil 28-ounce can of crushed tomatoes 2 cups SIMI Sonoma County pinot noir 1/4 cup canned chipotle chilies, pureed with their liquids (or more to taste) 1/2 cup brown sugar 2 tablespoons molasses 1/2 teaspoon ground allspice 2 tablespoons Worcestershire sauce 2 tablespoons balsamic vinegar or sherry vinegar

Carefully puree the hot mixture with an immersion blender until smooth. Taste and adjust the seasonings. Simmer 30 minutes longer, or until thickened to your liking. Bottle the sauce or ladle into airtight containers. It will keep in the refrigerator for several weeks.

1 teaspoon freshly ground black pepper 1 tablespoon paprika 2 tablespoons kosher salt (or a generous 1 tablespoon granulated salt)

Courtesy of Kevin West

Yields

4 cups

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sauce

KEVIN WEST

Recipe Guide

SIMI CAB BERRY SYRUP INFUSED WITH ALEXANDER VALLEY CABERNET SAUVIGNON

Ingredients

Directions

2 pounds mixed blackberries, raspberries and blueberries (a total of 6 cups, lightly pressed)

Rinse the berries and drain well. Place in a large saucepan with the sugar, and crush with a potato masher or your own clean hand. Bring to a boil over medium heat, stirring frequently and boil for 2 minutes. Remove from the heat, and set aside to cool for 15 minutes. Add the wine, and stir to combine. Store in the refrigerator for two hours, or as long as overnight.

4 cups sugar 2 tablespoons freshly squeezed lemon juice 1 bottle SIMI Alexander Valley cabernet sauvignon

Yields

7cups

Strain the wine-fruit puree through a fine-mesh sieve, capturing the syrup in a bowl. Press the pulp with the back of a wooden spoon to extract all the liquids (save the leftover pulp to eat with yogurt or whipped cream—or use it for a cobbler or a berry crisp). Strain the syrup through a double-layer of damp cheesecloth to remove all the seeds.

Bring the finished syrup to a boil. Ladle into prepared bottles (i.e., scalded with boiling water and drained). Seal the bottles, and store in the refrigerator for up to a month.

Courtesy of Kevin West

105

Test Your

SOURCE: THECULINARYCOOK.COM

Culinary Terms Skills

How many of these do you know?

A Point: French term for cooking until the ideal degree of doneness. When referred to meat, it means medium rare.

Albumen: Primary protein found in egg whites.

Allemande: Sauce made by adding lemon juice and liaison to velouté made from veal stock.

Bain Marie: Hot water bath used to gently cook food or keep food hot. Container for holding food in a hot

water bath.

Ballotine: Boneless poultry leg stuffed with forcemeat and gently roasted/braised, traditionally shaped into a ball.

Barding: Tying thin slices of fat such as pork or bacon, over meats or poultry that have little fat to help keep moist.

Bouquet Garni: Fresh herbs and vegetables tied into a cheesecloth bundle and used to flavor sauces, soups,

stocks, stews.

China cap/Chinois: A conical-shaped strainer.

Concassée: Peeled, seeded and diced tomato Frenching: Trimming racks of rib or poultry so the bone is cleaned and prominent.

Glace de Viande: Dark, syrupy meat glaze made by reducing beef stock.

Jacquarding: The process of poking holes into the muscle of meat in order to tenderize.

Jus lie: Can be called fond lie, sauce made by thickening brown stock using corn starch or similar starch.

Larding: Inserting thin slices of fat directly into meat product to infuse moisture.

Nappe: A certain consistency in liquid that coats the back of a spoon.

Needling: Injecting fat or flavors into an ingredient to enhance moisture or flavor.

Oignon Brule: French for burnt onion, made by charring onion halves. Used to flavor and color stocks and sauces.

Paupiette: Thin slice of meat, poultry or fish spread with savory stuffing and rolled and braised or poached.

Raft: Crust formed during production of consommé.

Remouillage: The process of reusing bones for a second stock. French meaning “rewetting.”

Silverskin: Tough connective tissue that surrounds certain muscles.

Staling: Known as starch retrogradation, change in moisture within starch that causes products to turn firm,

drier and more crumbly.

Tourner: To shape vegetables while peeling. Procedure is to peel, then shape.

Zushi: The seasoned rice used in preparing sushi.

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107

CHARACTER AND AUTHENTICITY MATTER At Garrison Brothers Distillery, we make gourmet-grade straight bourbon.

No flavored vodka or gin. No spirit whiskey. No white whiskey. No bullshit.

Just the finest tasting, highest quality straight bourbon in the world.

We’re so confident of its character, authenticity and taste, we’ll put our bourbon up against any bourbon in the world in blind taste tests.

Garrison Brothers Single Barrel Bourbon™ is sold only by the barrel; a retailer, restaurant or consumer must commit to all the bottles a small barrel will yield. This usually equates to 50 to 80 bottles. The barrel is shipped to the buyer along with the bottled bourbon. You are invited to visit us in Texas to select your personal barrel.

Each year we release a new vintage of our flagship brand: Garrison Brothers Texas Straight Bourbon Whiskey.™ Each vintage is unique and remarkable.

It is made solely from premium, food-grade organic grain, ultra pure Texas Hill Country rainwater, and time in wood. Each bottle is a custom, madeby-hand work of art. All our bourbons are aged three years or longer in new white American oak casks.

Garrison Brothers Cowboy Bourbon™ is a limited offering Barrel Proof edition that sells out instantly each time it is released. The 2015 Release was 135 proof. It will not be released again until 2017.

Visit us in Hye or at www.GarrisonBros.com.

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If you think you know good bourbon, please get acquainted with ours.

beverages

109

PRIME LIVING

Recipe Guide

PRIME-LIVING.COM

TRUVﾃ右

beverage

TRUVéE WHITE WINE SANGRIA

Ingredients

Directions

750-milliliter bottle of Truvée chardonnay

Mix well and garnish with raspberries and diced peaches.

6 ounces Ketel One Citroen 6 ounces elderflower liqueur 6 ounces Stellina di Notte prosecco

Courtesy of Truvée

Servings

12

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Recipe Guide

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EASTSIDE CAFE

beverage

EASTSIDE CAFe LEMOSA

Ingredients

Directions

for simple syrup 8 ounces cane sugar

for simple syrup Boil ingredients, stir and store chilled.

8 ounces spring water

for frozen lemonade

for frozen lemonade 7 ounces fresh lemon juice

Mix ingredients. Pour into ice cube trays.

Freeze. Frappe in a blender.

7 ounces simple syrup

for raspberry syrup

19 ounces spring water

Puree in blender. Store chilled.

for raspberry syrup 4 ounces fresh raspberries

for drink Pour frozen lemonade and Champagne into a glass. Top with drizzled raspberry syrup to taste.

1 ounce simple syrup for drink 4 ounces frozen lemonade 3 ounces Champagne raspberry syrup

Servings

2

Courtesy of Eastside Cafe, Austin

113

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