Pinot Noir Pairing

Roasted Cornish Game Hen & Truffled Onion Jus,

mushroom-onion bread pudding,
wilted swiss chard with pine nut


4 Cornish Game Hens

butterfly the game hens
sear skin side down
then, place in 375 degree oven until thighs reach 150 degrees
remove from the oven and let rest 10 minutes

Truffled Onion Jus

slice 8 onions and caramelize until evenly browned
deglaze pan with 8oz dry sherry
reduce to 2oz
add:

4 quarts chicken stock
2 bay leaves
salt & pepper to taste

simmer 45 minutes; strain and reduce by half
finish with 4oz truffle butter

Mushroom-Onion Bread Pudding

Stuffing:

1 loaf sourdough french bread (30oz batard) cubed
toast lightly in oven

Custard Mix:

4 eggs
3 c. heavy cream
3 c. milk
pinch nutmeg
salt & pepper to taste

combine all ingredients together

Onions & Mushrooms

sauté 1# quartered mushrooms on high heat until browned
add 1 onion sliced and cook until translucent - set aside

Soak bread in custard mix and let sit for 20 minutes
Add mushrooms and onions and place in a cassarole dish
Top with Parmagiano Reggiano
Bake 45 minutes at 350 degrees

Wilted swiss chard with pine nut

clean and blanch 2 bunches swiss chard
sauté in 1T butter
finish with lemon extra virgin olive oil
toast pine nuts until golden brown and toss with swiss chard

 

Click here for printable version

x

Cart

Item(s) have been added to your cart.

Review your cart