DRY RUB MARINADE 1 tablespoon kosher salt 1 tablespoon ground fennel seed 1 tablespoon ground garlic 1 tablespoon ground black pepper PORK 1 pound pork belly in one piece BRAISING LIQUID medium chopped yellow onion 1 large chopped carrot 2 ribs chopped celery 1 tablespoon olive oil 3 cloves garlic 2 cups cabernet 3 cups chicken stock PREPARATION Dry Rub: Combine all ingredients thoroughly. Rub onto all sides of the pork belly, place in a roasting pan. Cover with plastic wrap and refrigerate overnight. Heat oven to 400 degrees. Remove belly from refrigerator, remove plastic wrap and place in a roasting pan. To make the braising liquid: In a large saucepan, sauté onion, carrot and celery in olive oil until soft, about 5 minutes. Add garlic and wine and cook for 5 more minutes. Add chicken stock. Bring to a boil. Pour hot braising liquid over pork belly. Cover and place in oven. Cook 2½ hours or until completely tender when pierced with a fork. Note: The pork belly can be prepared up to this point and refrigerated in the braising liquid until ready to proceed. Remove the belly from the braise and cool. Heat oven to 400 degrees. Cut belly into 4 portions. Sauté in a hot skillet with a little oil for two minutes, fat side down. Finish warming in oven for 5 minutes PORK BELLY WITH CABERNET SCENTED FIGS AND CELERY ROOT PUREE BY: CHRISTOPHER LUDWICK EXECUTIVE CHEF GRAPEVINE CATERING COMPANY facebook.com/floraspringswinery twitter.com/florasprings youtube.com/floraspringswinery 1978 West Zinfandel Lane • St. Helena, CA 94574 • (800) 913-1118 Email: info@florasprings.com • www.florasprings.com CABERNET SCENTED FIGS 6 ea whole fresh or dried figs 2 cups Cabernet 1 cup sugar PREPARATION Cut figs in half. Place cabernet and sugar in a medium saucepan. Bring to a boil and add figs. Simmer figs in the wine for 5 minutes or until tender. Remove figs and set aside. Reduce wine down to a thick sauce consistency about 5 minutes. Allow to cool and set aside. CELERY ROOT PUREE 2 cups water or enough to cover 1 ea celery root about 1 pound (cut into 1 “ cubes) 1 ea medium Yukon gold potato (cut into 1” cubes) 1 tablespoon kosher salt ½ cup cream 2 tablespoons butter Salt and pepper to taste PREPARATION Place celery root and potatoes in a medium saucepan. Cover with water and add salt. Bring to a boil over high heat. Reduce heat and simmer for 20 minutes or until tender when pierced with a fork. Drain and discard water. Place vegetables in food processor and slowly add hot cream and butter. Puree until smooth, careful not to add too much cream. Season with salt and pepper. Keep warm. PLATING Place a spoon of celery root puree in the center of the plate. Place pork belly on top. Place figs in a pile on top of pork. Drizzle cabernet fig sauce over pork and sprinkle plate with wild arugula. Enjoy with a glass of Rennie Reserve. SERVE WITH Boneless Beef Short Ribs, Crème Fraîche Potato Puree and Root Vegetable Confetti and Chocolate Beignets with Chocolate Coulis and Vanilla Anglaise. To reorder Rennie Reserve Cabernet please contact your Preferred Palates Ambassador Marissa Nix at (707) 967-6760, marissa@florasprings.com or visit florasprings.com/store.
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D RY R U B M A R I N A D E1 tablespoon kosher salt
1 tablespoon ground fennel seed
1 tablespoon ground garlic
1 tablespoon ground black pepper
P O R K1 pound pork belly in one piece
B R A I S I N G L I Q U I Dmedium chopped yellow onion
1 large chopped carrot
2 ribs chopped celery
1 tablespoon olive oil
3 cloves garlic
2 cups cabernet
3 cups chicken stock
P R E PA R AT I O N
Dry Rub: Combine all ingredients thoroughly. Rub onto all sides of the
pork belly, place in a roasting pan. Cover with plastic wrap and refrigerate
overnight. Heat oven to 400 degrees. Remove belly from refrigerator,
remove plastic wrap and place in a roasting pan. To make the braising
liquid: In a large saucepan, sauté onion, carrot and celery in olive oil until
soft, about 5 minutes. Add garlic and wine and cook for 5 more minutes.
Add chicken stock. Bring to a boil. Pour hot braising liquid over pork belly.
Cover and place in oven. Cook 2½ hours or until completely tender when
pierced with a fork. Note: The pork belly can be prepared up to this point
and refrigerated in the braising liquid until ready to proceed. Remove the
belly from the braise and cool. Heat oven to 400 degrees. Cut belly into
4 portions. Sauté in a hot skillet with a little oil for two minutes, fat side
down. Finish warming in oven for 5 minutes
P O R K B E L LY W I T H C A B E R N E T S C E N T E D F I G S A N D C E L E RY R O O T P U R E EBY: C H R I S T O P H E R L U D W I C KE X E C U T I V E C H E F G R A P E V I N E C AT E R I N G C O M PA N Y
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1978 West Zinfandel Lane • St. Helena, CA 94574 • (800) 913-1118
Email: [email protected] • www.florasprings.com
C A B E R N E T S C E N T E D F I G S6 ea whole fresh or dried figs
2 cups Cabernet
1 cup sugar
P R E PA R AT I O N
Cut figs in half. Place cabernet and sugar in a medium saucepan. Bring to
a boil and add figs. Simmer figs in the wine for 5 minutes or until tender.
Remove figs and set aside. Reduce wine down to a thick sauce consistency
about 5 minutes. Allow to cool and set aside.
C E L E RY R O O T P U R E E2 cups water or enough to cover
1 ea celery root about 1 pound (cut into 1 “ cubes)
1 ea medium Yukon gold potato (cut into 1” cubes)
1 tablespoon kosher salt
½ cup cream
2 tablespoons butter
Salt and pepper to taste
P R E PA R AT I O N
Place celery root and potatoes in a medium saucepan. Cover with water
and add salt. Bring to a boil over high heat. Reduce heat and simmer for
20 minutes or until tender when pierced with a fork. Drain and discard
water. Place vegetables in food processor and slowly add hot cream and
butter. Puree until smooth, careful not to add too much cream. Season
with salt and pepper. Keep warm.
P L AT I N G
Place a spoon of celery root puree in the center of the plate. Place pork
belly on top. Place figs in a pile on top of pork. Drizzle cabernet fig sauce
over pork and sprinkle plate with wild arugula. Enjoy with a glass of
Rennie Reserve.
S E RV E W I T H Boneless Beef Short Ribs, Crème Fraîche Potato Puree and Root Vegetable Confetti and Chocolate Beignets with Chocolate
Coulis and Vanilla Anglaise. To reorder Rennie Reserve Cabernet please contact your Preferred Palates Ambassador Marissa Nix at
(707) 967-6760, [email protected] or visit florasprings.com/store.
T H R E E C O U R S E M E N UBY: C H R I S T O P H E R L U D W I C KE X E C U T I V E C H E F G R A P E V I N E C AT E R I N G C O M PA N Y
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youtube.com/floraspringswinery
1978 West Zinfandel Lane • St. Helena, CA 94574 • (800) 913-1118
Email: [email protected] • www.florasprings.com
S E RV E W I T H Rosemary scented lamb loin with sun dried cherry, olive relish,
herbed potato, fennel puree and Caberent jus and Cardinal Sin with Cabernet Coulis and
Berry Compote. Find 2009 Wild Boar Cabernet Sauvignon at www.forasprings.com/store
or call (800)913-1118.
B ONELESS BEEF SHORT RIBSCRÈME FRAÎCHE POTATO PUREE AND RO OT VEGETABLE CONFET TIBY: C H R I S T O P H E R L U D W I C KE X E C U T I V E C H E F G R A P E V I N E C AT E R I N G C O M PA N Y
S E RV E W I T H Chocolate Beignets with Chocolate Coulis and Vanilla Anglaise and Pork
Belly with Cabernet Scented Figs and Celery Root Puree. To reorder Rennie Reserve Cabernet
please contact your Preferred Palates Ambassador Marissa Nix at (707) 967-6760,
[email protected] or visit florasprings.com/store.
B O N E L E S S B E E F S H O RT R I B S2 boneless beef short ribs
1 onion
1 carrot
3 cloves of garlic
1 rib of celery
2 cups beef or chicken stock
1 cup Cabernet
½ cup flour
Salt and pepper
2 tablespoons olive oil
1 tablespoon butter
P R E PA R AT I O N
Pre heat oven to 400. Season ribs with salt
and pepper, dredge in flour to completely
coat, set aside. Heat a medium sauté pan until
hot. Add oil. Place ribs in pan and sear on all
sides until brown. Remove and set aside. Cut
vegetables in 1 inch cubes and place into a
medium baking pan. Add ribs, stock and wine.
Cover and place into oven and cook about 2
hours or until tender. Remove cover and allow
ribs to brown for about 10 minutes. Remove
from pan, strain vegetables and reduce braising
liquid until sauce consistency. Whisk in butter
and adjust seasoning if needed.
C R È M E F R A Î C H E P O TAT O P U R E EOne pound Yukon
Gold Potatoes
½ cup heavy cream
½ cup crème fraiche or
sour cream
2 tablespoons butter
Salt and pepper
P R E PA R AT I O N
Peel and quarter
potatoes. Place potatoes into a medium
saucepan and cover with cold water. Add salt
and bring to a boil. Reduce heat and simmer.
Cook potatoes about 20 minutes or until
tender when pierced with a fork. Heat cream
and butter until hot and butter is melted.
Drain potatoes and discard liquid. Mash
potatoes with a masher or ricer until free of
lumps. Season potatoes with salt and pepper.
Add sour cream, hot cream and butter slowly
in small increments stirring to combine.
When potatoes are smooth and creamy,
adjust seasoning.
R O O T V E G E TA B L E C O N F E T T I½ cup small diced root vegetables such as:
carrots, parsnips, beets and turnips. Place
vegetables in boiling water for 2 minutes or
until tender. Drain, place in a small bowl,
season with salt, pepper, 1 tablespoon of
butter and 1 teaspoon fine chopped parsley.
Mix well.
P L AT I N G
Place a spoon of Potato puree in the middle of
the plate. Place a short rib on top and spoon sauce
over the ribs. Sprinkle root vegetables over ribs.
Enjoy with a glass of Rennie Reserve Cabernet.
C H O C O L AT E B E I G N E T S W I T H C H O C O L AT E C O U L I S A N D VA N I L L A A N G L A I S EBY: C H R I S T O P H E R L U D W I C KE X E C U T I V E C H E F G R A P E V I N E C AT E R I N G C O M PA N Y
C H O C O L AT E B E I G N E T S¾ cup lukewarm water
¼ cup sugar
1.5 teaspoons active dry yeast
1 egg, slightly beaten
¾ teaspoon salt
½ cup evaporated milk
3 cups all purpose flour
½ cup cocoa powder
1 oz shortening
P R O C E D U R E
Mix water, sugar, and yeast in a large bowl and
let sit for 10 minutes. In a separate bowl, beat
the eggs, salt and evaporated milk together.
Mix yeast and evaporated milk mixtures
together. In another bowl, measure 1. 5 cups of
flour to the yeast mixture and stir to combine.
Add shortening and stir while adding
remaining flour. Remove dough from the
bowl and knead to form smooth dough. Coat
a bowl with nonstick spray and place dough
inside. Cover and let rise in a warm place for
about 2 hours or until doubled in size. Pre
heat oil in a deep fryer or heavy duty pot to
350 degrees. Using a small ice cream scoop
or spoon, scoop out dough and drop into the
fryer. Allow to cook until golden brown while
moving constantly. After beignets are finished,
drain on towels for a few seconds and toss to
coat in cocoa powder.
VA N I L L A A N G L A I S E1 cup half and half
1 vanilla bean split1⁄3 cup sugar
2 egg yolks
Pinch salt
P R E PA R AT I O N
Place half and half, vanilla bean in a heavy
bottom saucepan. Bring to a simmer. In
a medium bowl mix eggs, salt and sugar
together, slowly add some of the hot cream
mixture to temper the egg yolks, mix to
combine. Slowly add the egg mixture back into
the cream, stir to combine. Place anglaise back
on a low burner and cook until thick, while
constantly stirring. Remove, strain and cool
until ready to use.
S E RV E W I T H Boneless Beef Short Ribs, Crème Fraîche Potato Puree and Root Vegetable Confetti and Pork Belly with Cabernet Scented
Figs and Celery Root Puree. To reorder Rennie Reserve Cabernet please contact your Preferred Palates Ambassador Marissa Nix at (707) 967-6760,
[email protected] or visit florasprings.com/store.
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youtube.com/floraspringswinery
1978 West Zinfandel Lane • St. Helena, CA 94574 • (800) 913-1118
Email: [email protected] • www.florasprings.com
C H O C O L AT E C O U L I S1 cup half and half or heavy cream
½ cup sugar
½ cup corn syrup, or agave nectar
¾ cup unsweeted cocoa powder
2 oz bitter-sweet chocolate
2 teaspoons vanilla extract
P R E PA R AT I O N
Place cream, corn syrup, cocoa and sugar in
a heavy bottom saucepan. Bring to a simmer
over medium heat. Remove from heat and
whisk in vanilla and chocolate until smooth.
Remove from saucepan and keep warm.
P L AT I N G
Spoon chocolate sauce in a puddle on the center
of the plate. Place sugared beignets in the center of
the chocolate in a stack. Drizzle anglaise around
or over Beignets and serve warm. Dust with more
powdered sugar or cocoa powder if desired.
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