your stories, photos,
and videos.
Blog
Post an Entry
Archive
View entries by month:
October 01, 2012
Destination Dish October Apple Recipe
Chef Bill Sallade, our Executive Sous Chef, created this unique recipe using apple as the star ingredient. This dish is perfect for that special occasion, and is light enough for a fancy luncheon or a great appetizer for your fall dinner party menu. Enjoy!
Port Wine Poached Sour Apple with Organic Greens, Toasted Walnuts, Fresh Berries, Gorgonzola Cheese, and Maple Bourbon Reduction
1ea. Green Apple
2 Cups Port Wine
2 Cups Water
2ea. Cinnamon Sticks
1 Cup Taylor Farms Organic Mixed Greens
5ea Raspberries
5ea Blackberries
5ea Toasted Walnuts
2ea Strawberries (quartered)
¼ Cup Gorgonzola Cheese
1Tbl Extra Virgin Olive Oil
2 Tbl. Small Diced Pancetta (Cooked until Crispy)
1.5 Cups Kentucky Bourbon
1 Cup Brown Sugar
.5 Cup Maple Syrup
Mix port wine, water, and cinnamon and place in small sauce pan over medium low heat. Peel and core green apple, poach in liquid until tender (30-45 minutes). Allow apple to cool in poaching liquid. Once apple is fully cooled stuff with mixed greens (stems down). For bourbon reduction add bourbon, syrup, and sugar together in small sauce pot and reduce by half (until desired consistency). Place mixed green stuffed apple in center of plate with berries, cheese, pancetta, and walnuts around apple. Drizzle reduction and olive oil over greens and around the plate.
Comments