A RECIPE FROM

ERNA'S ELDERBERRY HOUSE KITCHEN

CONFETTI OF VEGETABLE CARPACCIO SALAD

Roasted Red Onion Vinaigrette

 (Serves 4)

To Prepare the Confetti:

1/2 head Purple Cauliflower

1/2 head Yellow Cauliflower

8 Radishes

8 Baby Turnips

1 Bleeding Heart Radish

Thoroughly rinse all vegetables under cold water.  Using a mandolin, slice all vegetables lengthwise paper thin.  Place into individual containers and reserve.

To prepare the Roasted Red Onion Vinaigrette:

1 medium Red Onion, roasted, peeled and chopped

1/2 cup Sherry Vinegar

1/2  cup Water

1 Lime, juice only

1 tbsp. Sugar

1 tsp. Sherry Wine Reduction

1/4 cup Extra Virgin Olive Oil

Salt and freshly ground Black Pepper

Place sherry vinegar, water, lime juice and sugar into a blender.  Puree completely.  While processing, slowly add extra virgin olive oil followed by the sherry reduction to form an emulsion.  Season with salt and pepper.  Reserve.

To prepare the Red Pepper Sauce:

2 Red Bell Peppers

Brioche for thickening

2 tbsp. Extra Virgin Olive Oil, plus extra for rubbing

Salt and freshly ground Black Pepper

Preheat oven to 400 degrees.  Rub bell peppers with oil. Place on pan and into oven.  Roast until blistered approximately 30 minutes.  Place into a stainless steel bowl, cover with plastic and allow skins to steam off.  Remove skins, stems and seeds. Using a food processor, puree peppers. Slowly add olive oil while machine continues to run.   Continue until all oil has been added and a creamy emulsion has been formed.  Add brioche until sauce is desired thickness.  Season with salt and pepper.  Reserve.

To complete the dish:

Confetti Vegetables

Organic Mixed Baby Greens

Roasted Red Onion Vinaigrette

Red Pepper Sauce

Shaved Parmesan

Place cauliflower in the center of four plates, alternating colors. Brush with vinaigrette.  In a stainless steel bowl, toss mixed greens, radishes and turnips with remaining vinaigrette and place on top of cauliflower.  Garnish with Red Pepper Sauce and shaved parmesan.

OVEN ROASTED DUCK

Quinoa and Grilled Leek Tops, Green Peppercorn-Duck Jus

(Serves 4 entree portions)

To prepare the Duck:

1 Duck

Salt and pepper

Mirepoix: for filling the duck

            1/2 Yellow Onion, cleaned and diced

            1 rib Celery, cleaned and diced

            1 Parsnip, peeled and diced

            1/2 Granny Smith Apple, cored and diced

            1 bunch fresh Thyme

            1 bunch fresh Rosemary

            1 bunch fresh Oregano

            1 bunch fresh Parsley  

2 quarts, Roasted Duck Stock (You can also use a roasted chicken stock)

1 bunch fresh Thyme

1 bunch fresh Rosemary

1 bunch fresh Oregano

2 cups Carrots, peeled and diced

Pre heat oven to 500 degrees.

Rinse Duck with cold water to remove any blood.  Remove any livers and kidneys that may be inside. Dry duck with a clean towel and season with salt and freshly ground pepper.  Fill duck cavity with mirepoix.

Using butchers twine tie the legs together to keep the mirepoix inside the cavity while cooking. Place duck in a large roasting pan and roast in the oven for 45 minutes or until golden brown. Lower the oven temperature to 425 degrees. Add duck stock, herbs and carrots to the roasting pan.  Cover the entire pan with plastic wrap then aluminum foil.  Braise for about one hour or until the breast is tender. This will take longer if you are preparing more than one duck.

Remove from oven and allow duck to rest for at least 20 minutes before carving.  Strain the braising liquid into a sauté pan, skim any excess fat (reserve braised carrots for the sauce.)

Carefully remove the breast and leg meat using a sharp boning knife. Do not discard the carcass! It will be used in the sauce.  Place the Breast and leg meat skin side up in the sauté pan with the reserved braising liquid making sure not to submerge the skin.  Place pan into oven for about 15 minutes or until the skin is golden brown and crispy.  This technique will also allow the meat to absorb the stock while crisping the skin. 

To prepare the Quinoa:

1 quart Water

1/2 tsp. Salt

1/2 cup Quinoa

In a 2 quart pot bring water and salt to a boil.  Add quinoa and cook until tender, for about 10 minutes. Strain quinoa and cool in refrigerator.  Reserve for later.

To prepare the Leeks:

1 cup Extra Virgin Olive Oil

10 each Caper Berries

1/2 bunch Parsley, rinsed

1 Lemon, zest only

1 each Spanish Anchovy

1 Garlic Clove

1/2 Shallot, peeled and sliced

3 Leeks, tops only and rinsed

Salt and Pepper

Preheat grill.

In a blender combine all ingredients except leeks and puree until smooth.  Pour marinade over leeks, season with salt and pepper and grill until tender.  Remove leeks from grill and cool.  Finely chop leek tops and reserve for later.

To prepare the Green Peppercorn Jus:

1 tsp. Grape Seed Oil

2 Shallots, sliced

1 Garlic Clove, sliced

2 Pluots, diced

1 bottles Red Wine

1 Reserved Duck Carcass

2 Quarts Roasted Duck Stock

1 Bunch Thyme

1 Bunch Rosemary

2 Bay Leaves

Sachet:

            7 Black Peppercorns

            5 Black Cardamom

            1 tbsp. dried Hibiscus Flowers

1/2 cup Green Peppercorns

1/2 cup Pluots, diced

Preheat a large sauce pot.  Add Grape seed oil, shallots and garlic.  Sweat for 2 minutes.  Deglaze with pluots and red wine.  Add duck carcass, stock, herbs and sachet.  Simmer for 1 hour.  Strain and reduce to sauce consistency.  Add green peppercorns and pluots.  Reserve for later.

To complete the dish:

1 tbsp. Butter

1/2 shallot, cleaned and sliced

Quinoa

Leeks

Braised Duck Breast and Leg

Green Peppercorn Jus

In a small sauté pan add butter and shallots.  Sweat for 1 minute.  Add quinoa and leek mixture. Season with salt and pepper. Preheat four entrée plates.  Place quinoa mixture in the center of each plate.  Place duck on top of quinoa, cover with green peppercorn jus. Enjoy!

ARTICHOKE HEART SOUP

Parmesan Bread Pudding, Marinated Boquerones,

Curry Froth

(serves 20)

To Prepare the Soup:

1 tbsp. Butter

1 Yellow Onion, peeled and diced

2 Parsnips, peeled and diced

3 Celery Stalks, diced

2 Fennel, diced

1 large Yukon Gold Potato, diced

10 Jerusalem Artichokes, peeled and diced

Salt and Pepper

2 Boquerones

1 tsp. Capers

Sachet:

            10 Thyme Sprigs, washed

            10 Parsley Stalks, washed

            10 Basil Stalks, washed

            1 tsp. Coriander seeds

            1tsp. Fennel seeds

            1 tsp. Lemon Rind

12 Artichokes, leaves and thistle removed

1 cup White Wine

2 quarts Roasted Chicken Stock

2 cups Heavy Cream

2 Lemons, juiced

Salt and Freshly ground Black Pepper

Slowly melt butter in a large soup pot.  Add onion, parsnip, celery, fennel, potato and Jerusalem artichokes.  Season with salt and pepper.  Sweat for 5 minutes.  Add boquerones, capers, sachet and artichokes.  Cover and sweat for an additional 10 minutes.  Add wine, chicken stock and heavy cream.  Bring to a simmer and cook for about 1 hour.  Puree and pass the soup through a chinois.  Adjust seasoning with lemon juice, salt and pepper.

To prepare the Parmesan Bread Dumpling:

1 lb. soft White Bread

1 Onion, peeled and minced

1 tbsp. Butter

1 tbsp. Parsley, chopped

1 tbsp. Thyme, chopped

1 cup Parmesan, grated

1 tbsp. All Purpose Flour

3 Eggs

3/4 cup Chicken or Beef Stock

Salt and freshly ground White Pepper

1 1/2 quarts Chicken or Beef Stock for poaching

Heat butter in a medium pan and sauté until translucent.  Dice bread and lightly toast in oven.  Place into a large bowl and season with salt, pepper, parsley, thyme and parmesan. Add flour, onion, eggs and warmed stock.  Mix to combine. Press mixture together and let it sit for 20 minutes.  Place mixture in cheese cloth and roll tightly to create a roulade.  Poach in simmering salted stock approximately 10-12 minutes until cooked through.   Remove from cheese cloth and slice into ¼ inch thick rounds.  Reserve.

For the marinated Boquerones:

1 tbsp. Olive Oil

1/2 Garlic Clove, minced

1 tbsp. Parsley, chopped

1 tsp. Capers, chopped

1/2 Lemon, zest only

10 Boquerones, cut in half lengthwise

Freshly ground Black Pepper

In a stainless steel bowl combine all ingredients and marinate for at least two hours.

Reserve.

For the Curry Froth:

2 cups Heavy Cream

2 cups Fat Free Milk

Sachet:

            1 Lemongrass, bruised

            1 Ginger, crushed

            1 Fennel, crushed

1 tbsp. Curry Powder

1 tbsp. Soy Lecithin

Salt and White Pepper

In a small pot bring cream, milk and sachet to a simmer.  Infuse for 30 minutes.  Add curry powder and soy lecithin.  Simmer for 2 minutes.  Season with salt and pepper.  Puree thoroughly with an immersion blender. Reserve.

To complete and garnish the Soup:

Soup

Bread Dumplings

Boquerones

Curry Froth

Preheat soup bowls.  Reheat soup and ladle 4-6 oz into each bowl.  Place reheated bread dumpling in the center of each bowl and garnish with marinated boquerones.  Incorporate air into the froth mixture using an immersion blender.  Garnish each bowl with curry froth. 

STRAWBERRY-LIME TART

Strawberry-Ginger Sauce

(Serves 16)

To prepare the Tart Shell:

1/2 cup Flour

1/2 cup Unsalted Butter

1 Egg Yolk

1/4 cup Heavy Cream

Preheat oven to 400 degrees.  In a mixer, fitted with a paddle attachment, combine flour and butter.  Add yolks one at a time then cream.  Continue mixing until ingredients are well incorporated, forming a ball.

Using a rolling pin, roll out dough 1/4 inch thick.  Line tart shell with dough.  Using a fork, create small holes in the dough (this is called docking). Place a coffee filter on top of dough and fill with dried beans or pie weights.  Bake for 25 minutes.  Remove weights and filter and return to oven for an additional 8 minutes.  Allow to cool before filling..

To Prepare the Filling:

2 sheets Gelatin

2 Eggs

1/2 cup Sugar

1/4 cup fresh Lime Juice

4 oz White Chocolate (chopped)

1/2 cup Heavy Cream

6 large Strawberries (sliced)

Place Gelatin into a bowl and cover with cold water.  In a separate bowl, whisk eggs until well blended. Add sugar and lime juice, whisking to combine.  Place bowl over a double boiler and cook stirring constantly until mixture is thick enough to coat the back of a spoon.  Remove from heat.  Add white chocolate. Drain water from gelatin and place bowl over a double boiler until completely melted. Using a rubber spatula, scrape gelatin into chocolate mixture and thoroughly combine.  Place bowl into an ice bath, continuing to whisk until mixture reaches room temperature.  In the bowl of an electric mixer fitted with a whisk attachment, whip cream to stiff peaks. Fold into cooled chocolate mixture.  Pour into prepared tart shell and smooth top.  Place sliced strawberries on top. Refrigerate for at least 3 hours before serving.

For the Strawberry Ginger Sauce:

1 lb frozen Strawberries

1 cup Sugar

2 tbsp. Ginger

5 Mint Leaves

Combine all ingredients in a medium pot. Cook until strawberries are soft. Remove from heat.  Pour contents into a blender and puree until smooth.  Strain through a fine chinoise.

To Finish the Dish:

Tart

Strawberry Sauce

16 Mint Sprigs

Cut tart into 16 slices.  Place sauce into a squeeze bottle and pool or dot onto plate next to each tart. Garnish with a mint sprig and serve.