New Year?s Eve 2004

One last kick at the can

Ivan?s Preserved Ottawa Valley Morel Mushroom and Nasturtium Flower Ravioli
served in a winter mushroom bisque

Pan Seared Foie Gras
with pineapple and vanilla stew, a coconut-rum drizzle and a pineapple lychee salsa

Stewart?s Bryson Farm Baby Winter Greens
with house cured sweet cherries and a cherry vinaigrette

Sherry Glazed Black Cod
served on a pumpkin blini, with a caramelized winter root vegetable compote and cranberry drizzle

Balsamic Pear Sorbet

Truffle, Herb and Spice Crusted Venison Loin
served with an exotic mushroom fritter, squash flan, muscat-mustard drizzle and a browned butter beurre blanc

Lemon and Raspberry Tart
with house preserved figs

Cheese Plate
with grape-anise bread, house quince-serrano pepper jelly

Pan Seared Curry Glazed Boneless Lamb Loin
served with tomato ginger chutney

The curry glaze here is one which I developed in response to a former cook who on a weekly basis would go out to a Malaysian restaurant and come come back singing the praise of their curried fish and rice. Finally,one night, we all when out for dinner - a major feat, given that the Malaysian restaurant was dark the same night as is Juniper and I most often worked the opposite shifts to my former cook. And the curried fish was indeed excellent.

I began to work with the curry glaze as a more direct response to the long braising process used in preparing the fish. A simple straight forward pan cooking of the meat - or fish or seafood, I?ve used this glaze with all - is finished with a splash and glaze with the curry. The resulting pan jus is served on the plate.

for the curry glaze:

4 Tbsp. butter 8 Tbsp. shallots, minced
4 Tbsp. garlic, minced 4 Tbsp. ginger, minced
3 Tbsp. curry powder a pinch of saffron
8 Tbsp. white wine 4 cups chicken stock
salt and pepper to finish

Sauté the shallots, garlic and ginger for about 10 minutes, until tender. Add the curry powder and saffron and cook for another 3-5 minutes. Add the wine. bring to a boil and reduce by half; add the stock, bring to a boil, reduce heat, and simmer to reduce by 2/3?s. Strain; adjust the seasoning. 4 4 oz. boneless lamb lone Heat the pan until quite hot. Drizzle with clarified butter, add the lamb and sear 2-3 minutes per side, until rare. Remove from the heat, add the glaze and roll the lamb in it, turning to coat. Remove lamb and let sit for 5 minutes. Slice lamb and drizzle remaining glaze over to serve.

for the tomato ginger chutney:

2 lb. tomatoes
2 whole cloves 4 whole cardamom seeds
1 cinnamon sticks 15 black peppercorns
2 bay leafs 4 Tbsp. ginger, minced
1 jalepeno peppers, minced 8 Tbsp. brown sugar
6 Tbsp. cider vinegar

Chard the tomatoes under a broiler; coarsely chop, reserving all the
juices.

Roast the cloves, cardamom, cinnamon, pepper corns and bay leafs;
grind, set aside.

Combine the spices, ginger, peppers, sugar and vinegar, bring to a boil, lower heat and simmer until reduced by about 2/3?s. Add the simmer and cook for another 10-15. Remove from heat, adjust seasoning.

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