Juniper will be participating with Bruce House
A Taste For Life
April 20, 2005
Book your reservations early
A Taste Of France
the recipes are as follows
Warm Roasted Asparagus and Exotic Mushroom Salad with melting, marinated buffalo milk mozzarella, and crème fraîche maple ginger drizzle
for the asparagus/shallots:
2 lb. asparagus, trimmed, peeled, blanched refreshed
3 cups shallots, cleaned trimmed
1 cups white wine
8 Tbsp. parsley, chopped
4 Tbsp. each thyme and basil thyme
1 Tbsp. each cider and raspberry vinegar
8 Tbsp. olive oil
2 tsp. kosher salt
1 tsp. pepper.
Combine the wine, herbs, vinegar, olive oil and spices together; toss the shallots with mixture, roast at 350° for 30 minutes; set aside. Toss the asparagus with the mixture and roast to warm.
for the mozzarella:
3 mozzarella balls, sliced in 6-8 pieces
4 Tbsp. shallots, thinly sliced
8 Tbsp. mixed herbs, chopped
1 bay leafs, crushed
zest of 1 lemons/oranges in wide pieces
2 Tbsp. raspberry vinegar
2 tsp. maple syrup
8 Tbsp. olive + to cover.
Combine all the ingredients, excepting the mozzarella. Pour over mozzarella and let stand for at least 6 hours. Remove from marinate, shaking off excess and warm to serve.
for the drizzle:
2 cups crème fraîche
8 Tbsp. raspberry vinegar
4 Tbsp. maple syrup
1 -2 Tbsp. ginger, grated - to taste
4 Tbsp. chives, minced
salt and pepper to tastes
Combine all the ingredients; adjust the seasoning.
House Smoked Cured Atlantic Scallops served on bryson farm winter root cellar vegetable chips, with an apple horseradish aioli and cider reduction
for the cure:
4 Tbsp. parsley chopped
2 Tbsp. each thyme and chives, minced
4 Tbsp. kosher salt, roasted, ground
2 Tbsp. black peppercorns, roasted, ground
1 Tbsp. each juniper berries and allspice, , roasted, ground
1 Tbsp. orange dust
Combine all the ingredients together; sprinkle over the duck breast and let stand for at least and hour.
for the aioli:
3 egg yolks
3-5 Tbsp. ice water
8 Tbsp. vegetable oil
1 cup cider reduced to 2 Tbsp.
1-2 Tbsp. horseradish, grated
Combine the egg yolks and water together for a minute; place over a water bath; whisk until the mixture begins to thicken. Remove from heat and whisk for another minute. Whisk in oil and cider. Add the horseradish, adjust the seasoning
for the root vegetables:
selection of heirloom potatoes, beets, parsnips: rinsed in cold water for 15 minutes.
oil to fry.
Heat the oil to 325° and in small batches, fry the vegetable chips until they begin to lightly bow. Drain on paper towels. Raise the heat to 400° and quickly finish the chips to crisp. season with spiced salt-pepper mix.
spiced salt and pepper
4 Tbsp. kosher salt
1 tsp. each red and green peppercorns
1/2 tsp. each fennel and coriander seed
Roast all the spices together. Grind in a spice mill.
for the cider reduction:
4 cups apple cider
8 Tbsp. shallots, minced
1 cups mushrooms, chopped
1 Tbsp. jalepeno pepper, minced
1/2 bunch thyme
8 Tbsp. brandy
4 Tbsp. butter
Combine all the ingredients, except the brandy; bring to a boil, lower heat until simmering and genteelly reduce by 2/3’s. Add the brandy and simmer an additional 10 minutes. Strain, whisk in the butter to finish.
Marinated Pine nut Crusted Pan Roasted Rack of Lamb with ginger pear-rhubarb chutney
for the rhubarb coulis:
1 1/2 cups sugar
1 cups water
4 cups rhubarb, cut into 1 in. pieces
Combine the water and sugar in a sauce pan, bring to a boil and boil over for one minute. Add the rhubarb and cook until the rhubarb is very soft. Puree. This coulis will keep for two weeks refrigerated and can be preserved.
8 Tbsp. olive oil
8 Tbsp. fresh thyme
To marinate the lamb: Combine 3 Tbsp. of the coulis with the olive oil and thyme. Trim the lamb and marinate overnight.
for the pear-rhubarb chutney:
1 cups honey
1 cups raspberry vinegar
1 cup white wine
1 X3 in. cinnamon sticks
4 Tbsp. ginger, minced
pinch red pepper flakes
4 Tbsp. lemon juice
1 cups red peppers, diced
1 cups red onion, minced
6 cups pears, peeled, seeded diced
4 cups rhubarb, chopped
Combine the honey, raspberry vinegar, white wine, lemon juice, cinnamon, pepper flakes, peppers, onions, and ginger; bring to a boil and simmer for about 20 minutes, until syrupy. Add the pears and rhubarb; continue to simmer for another 10 minutes, until the pears are tender. Set aside to cool. Adjust the seasoning.
for the crust:
8 Tbsp. pine nuts, toasted, chopped
1 cup mixed herbs parsley, chives, thyme, chopped
2 Tbsp. orange dust - to taste
2 Tbsp. basil, chopped
2 Tbsp. each shallots and garlic, chopped
2 egg yolks
1 Tbsp. dijon mustard
Whisk the egg yolks and dijon together. Roast the lamb racks to medium rare; let stand. Paint the lamb with the egg mixture and roll in the crust mixture. Heat to serve.
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