Directions

Rainbow Peppercorn Syrup

Directions for Shortbread

1. Place flour, walnuts, rosemary, sugar and salt into a food processor. Pulse until the walnuts are finely ground. Add the parmesan cheese and pulse a few more times to combine.
2. Toss in the butter cubes and process until the dough comes together. Dump the dough onto a sheet of plastic wrap or waxed paper. Form the dough into a 12” log. Wrap and refrigerate for at least one hour or up to three days. (At this point the dough can be frozen for up to 3 months.)
3. Preheat oven to 375 degrees. Line a sheet pan with parchment paper or silicone baking mat.
4. Slice log into ¼ inch rounds. Line the cookies on sheet pan about ½ inch apart.
5. Brush the tops of the cookies with egg whites and bake until they are lightly browned, and center is set, about 10-12 minutes.
   Makes about 48 cookies

Directions for Poached Pears

1. Zest and juice one the oranges and pour the juice into a medium bowl. Slice the remaining orange into ¼ inch rounds.
2. Peel and core the pears, leaving them whole. Toss them with the juiced orange to prevent them brown turning brown too quickly.
3. Add the red wine, orange slices, honey, sugar, cinnamon stick and cardamom to a stock pot and bring to a boil.
4. Lower heat to a simmer and add pears. Simmer gently while stirring occasionally for about 20 minutes. Pears are ready when a skewer inserted in the thickest part meets no resistance.
5. Remove pears from the poaching liquid and set aside. Simmer the remaining liquid for a few minutes or until thickened.
6. Remove liquid from heat, add the pears back in and allow to cool.

Directions for Bourbon Chantilly Cream

1. In a chilled bowl whip the cream to soft peaks.
2. Sprinkle in the sugar and beat until blended, about 30 seconds.
3. Add the bourbon and white pepper and beat until stiff peaks form. Be careful not to overbeat.

Plating Notes

Slice pears lengthwise into quarters. Slice each quarter lengthwise about 3 times so you end up with about 4 thin slices. Place a dollop of whipped cream off-center of plate. Gently lean one cookie against the whipped cream. Take thin pear slices and gently fan them out leaning on the cookie and cream. Carefully drizzle thickened poaching liquid over pears.

Directions for Cranberry Gastrique

1. Combine sugar, water and cranberries in a small heavy-bottomed saucepan. Cook over medium-high heat until sugar is dissolved and cranberries start to soften. Continue to cook for about 10 minutes, stirring gently to help mixture cook evenly.
2. Add red wine vinegar all at once (mixture will boil very rapidly). Continue to cook until sugar is re-dissolved, about 3 minutes.
3. Add wine to pan and reduce until slightly syrupy.
4. Add the thyme and cook until cranberries have broken down slightly and mixture is dark red with texture of maple syrup.
5. Remove from heat and strain through a fine mesh sieve.

Directions for Butternut Squash Puree

1. Preheat oven to 350 degrees
2. Slice the butternut squash in half lengthwise; scoop out and toss the seeds. Place the halves flesh-side-up on a foil lined baking sheet.
3. Sprinkle the diced butter and brown sugar evenly on both halves.
4. Roast for 45-60 minutes or until the butternut squash can be easily pierced with a knife.
5. Remove from oven; allow to cool for about 10 minutes. Scoop out the flesh and liquid and place it into your food processor.
6. Add the cinnamon, nutmeg, and pinch of salt; pulse until you reach a smooth and creamy consistency.

Directions for Braised Beef Tenderloin Ragu

1. Pulse tomatoes a few times in a food processor, place in a deep heavy bottom roasting pan
2. Add the criminis and bay leaf
3. Sauté the bacon and reserve the fat, add bacon to the tomato mixture
4. Use the bacon fat to sear ½ of the cubed meat, stir in the garlic, salt and pepper.
5. Remove from pan and add to the tomato mixture along with the other half of the meat
6. In the same pan, saute the onion until opaque and add to the tomato mixture
7. Thoroughly mix all ingredients (except porcini powder) in roasting pan. Add beer and mix again
8. Cover and bake in the oven @350 degrees for one hour
9. Stir in porcini powder, cover again and cook for 2 more hours or until meat is fork tender

Plating Notes

Use a basting brush to “paint” a good drizzle of the gastrique toward the bottom of the plate. Add a tidy scoop of the squash puree near the sauce. Add a couple ounces of the beef ragu and place neatly over the squash. Serve immediately.

Directions for Stone Fruit Coulis

1. Place all ingredients in a small stock pot and bring to a simmer over low heat.
2. Cook uncovered until fruit is tender, about 10 -15 minutes.
3. Pour mixture into a blender and process until smooth.
4. Strain and set aside. Keep warm.

Directions for Arancini

1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add garlic and onion; cook and stir until onion is soft but not browned.
2. Pour in rice; cook and stir until lightly toasted, about 2 minutes.
3. Stir in wine; cook stirring occasionally, until liquid has evaporated.
4. Add hot chicken stock to rice, 1/3 cup at a time, stirring and cooking until liquid has evaporated before adding more.
5. After all of the chicken stock has been added and absorbed, stir in chanterelle mushrooms.
6. Remove from heat and stir in parmesan cheese. Transfer risotto to a large bowl and allow to cool slightly.
7. Beat 1 egg in a small bowl; stir into risotto.
8. Beat remaining egg with milk in the same bowl. Place flour in a second bowl; place panko in a third bowl.
9. For each ball, roll 2 tablespoons risotto into a ball. Press 1 lardon cube into the center and roll to enclose.
10. Coat lightly with flour, dip into milk mixture, then roll in panko to coat.
11. Heat the vegetable oil in large deep saucepan to 365 degrees.
12. Working in batches, fry rice balls in hot oil until evenly golden brown, turning as needed.

Plating Notes

Spoon about one teaspoon of coulis onto center of plate and place cooked rice ball on top. Serve immediately.

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Bake pie crust in the preheated oven until just starting to brown, about 10 minutes. Set aside to cool.
3. Meanwhile, whisk together eggs, cream, salt, pepper, and Jamaican curry spice in a large bowl until well combined. Stir in crabmeat, Monterey Jack, Parmesan, and green onion.
4. Pour crab mixture into cooled pic crust.
5. Bake in the preheated oven for 25 to 30 minutes. Turn the oven off, keep the door closed, and leave quiche in the oven until firm, 20 to 30 minutes. Remove from the oven and serve hot.