Episode 48: Ice Wine

Seared Sea Scallops w/ a Compote of Endive Ice Wine Dressing

Terrine of Pheasant & Foie Gras

Foie Gras Terrine

Roasted Loin of Red Deer w/ Seasonal Vegetables & Autumn Fruits

Grand Veneur Sauce

Braised Celery Hearts

Celery Root Puree

Milk Risotto w/ Jasmine Tea Infused Sultanas, Poached Pear & Ice Wine Sabayon


SEARED SEA SCALLOPS WITH A COMPOTE OF ENDIVE ICE WINE DRESSING

20 pieces dry packed scallops or U/10
Butter (25 grams)
1/2 piece lemon
6 Belgium endives
Grapefruit juice (50 millilitres)
White chicken stock (150 millilitres)
35% cream (100 millilitres)
Ice wine (50 millilitres)
Grape seed oil (50 millilitres)
White wine vinegar (15 millilitres)
1 sprig Thyme
1 Bay leaf
Seasonal Baby Greens
Black truffle mushrooms (optional) (10 grams)

Preparation time is 45 minutes
Ease of preparation is moderate
Remove discoloured leaves from endive.
Split in two lengthwise and remove core with a small knife.
Cut the endive into strips approximately 1 centimetre wide.
Cook slowly in butter and grapefruit juice with thyme and bay leaf until very soft for approximately 25-30 minutes. Add ice wine, cook for another 5 minutes. When cooked put aside 2/3 of the endive compote and add black truffle mushrooms.
With the remaining 1/3 endive compote add the chicken stock and cream.
Bring to a boil and simmer for 5 minutes (do not reduce).
Remove from heat and blend until smooth. Pass through a fine strainer.
Make vinaigrette from 40 millilitres grape seed oil and white wine vinegar.
Season with salt, pepper and a dash of ice wine.

Presentation
Sear the scallop until a deep gold colour using remaining grape seed oil.
Season with salt, pepper and lemon juice.
Place a spoon of the endive compote in the centre of a plate.
Place 5 scallops on top of endive compote.
Spoon endive cream sauce around.
Toss the salad greens in the vinaigrette, place on top of scallops and serve.

Yields: 4 servings


TERRINE OF PHEASANT AND FOIE GRAS

4 lobes Fresh foie gras
12-14 Leeks (smaller size of the large variety leeks)
2 Whole pheasants
Sultanas soaked in jasmine tea (100 grams)
Foie gras fat (100 grams)
Dijon mustard (10 grams)
Carbernet vinegar (50 millilitres)
Salt and pepper to taste

Preparation time is 1 hour
Preservation time is 7 days
Ease of preparation is difficult
Press foie gras into terrine by following foie gras terrine recipe. (Should be done 1 day prior).
Trim leeks to fit into terrine and gently cook leeks in butter water until soft.
While still warm press leeks in between 2 cloths for 4 hours to remove excess moisture.
Cure pheasant legs for 8 hours with coarse salt, thyme and garlic.
Rinse and cook slowly in duck fat at 200 degrees Fahrenheit until tender for 3-4 hours.
Sear pheasant breast (skinned) lightly in butter. Finish cooking in pan with legs for 8 minutes.
Separate leg meat from the bone and shred; season with cabernet, vinegar, mustard, salt and pepper.
To assemble line terrine mold with saran wrap.
Pull pressed foie gras out of terrine and cut into 3 cut on side length wise.
Clean leeks by taking 2-3 layers off each leek; scrape thin membrane off each leek ribbon.
Shape pressed leek into terrine, alternating wide end to thin end, leaving no gaps.
Brush lightly with foie gras fat and mustard emulsion. Add 1 portion foie gras pressing down slightly and season.
Sprinkle with soaked sultanas.
Layer shredded pheasant leg and then layer with seasoned breasts leaving no gaps in centre.
Top again with shredded leg and sprinkle with more sultanas.
Layer remaining foie gras and finish terrine with remaining leeks.
Wrap with the saran wrap.
Press evenly for 12 hours before serving.
Garnish 12-inch plates painted with outline of terrine shape with Riesling jelly and apple pure, figs poached in port and deep-fried parsley.
Brush mustard vinaigrette over leeks.
Yields: 1 terrine (15 portion carte)


FOIE GRAS TERRINE

2 lobes Raw duck foie gras (1.2 kilograms)
Salt (18 grams)
White Pepper, ground
Armagnac (40 millilitres)
Sugar (2 grams)
Ice wine (100 millilitres)

Preparation time is 40 minutes
Preservation time is 7 days
Ease of preparation is difficult
Soak foie gras into tepid water to soften for 1 hour.
Separate the lobes, remove all traces of the green left by the gall bladder.
Remove all the veins and any traces of blood.
Add the marinade (salt, pepper, Armagnac, sugar and ice wine) evenly and leave for 20 minutes.
Prepare a terrine with saran wrap.
Cook foie gras on flat tray for 7 minutes at 140 degrees Celsius.
Drain foie gras, reserve excess fat.
Layer in terrine and press with 1 kilogram weight for 24 hours.
Yields: 1 terrine (15 portion carte)


ROASTED LOIN OF RED DEER WITH SEASONAL VEGETABLES AND AUTUMN FRUITS

Red wine, reduced by ½ (500 millilitres)
Onion (100 gram)
Carrots (30 grams) Mire Poix
Celery (50 grams)
Black peppercorns (10 pieces)
Juniper berries (10 pieces)
1 Bay leaf
2 sprigs, Thyme

Oil Marinade
Grape seed oil (300 millilitres)
Fresh Thyme (4 grams)
Juniper berries (10 grams)
Venison fillet, marinated for 24 hours (600 grams)
Venison bones (500 grams)
Preparation time is 2 hours
Ease of preparation is difficult
Warm all ingredients and cool before using.


GRAND VENEUR SAUCE

Wine marinade, reduced by ½
Beef stock (1 litre)
Mire poix, caramelised (100 grams)
Portobello mushrooms, chopped (100 grams)
35% whipping cream (20 millilitres)
Ruby Port (30 millilitres)

To Finish
Red wine vinegar (20 millilitres)
Red currant jelly (5 grams)

Drain the marinade.
Separate the herbs and vegetable mire poix.
Roast the venison bones in butter until caramelised (20-30 minutes).
Add all the remaining ingredients.
Bring to the boil, skim and simmer for 40 minutes; strain through a fine chinois.
Bring to a boil and skim the fat.
Reduce to the consistency of oil.
Correct seasoning.
Finish sauce with red vinegar and red currant jelly.


BRAISED CELERY HEARTS

2 Celery heads
Butter (10 grams)
Chicken Stock (300 millilitres)
1 Sprig, Thyme
1 Bay Leaf
Salt (4 grams)
Pepper, pinch

Cut the celery 8-10 cm from the root.
Peel the outer stalks of the root; split into two and wash with cold water.
Pat dry and tie with fine string.
Sweat for 5 minutes in the butter with herbs, salt and pepper.
Add the chicken stock.
Bring to the boil and cover with a cartouche.
Braise in oven at 225º Fahrenheit until tender for approximately 30-40 minutes.
Cool and store in braising liquor.
Keep celery hearts in braising liquid to reheat when needed.


CELERY ROOT PUREE

1 Celery Root, medium
2% Milk (500 millilitres)
Salt (6 grams)
Pepper, pinch
1 Sprig, Thyme
Lemon juice

To Finish
35% Cream (50 millilitres)
Butter (25 grams)

Wash celery root and remove outer skin. Wash again and dice into ½ inch cubes. Add lemon juice. Cook celery root in lightly seasoned milk and bring to the boil.

Simmer for 15-20 minutes until tender. Drain well of excess moisture. Robot-coupe until smooth. Add cream and butter and process again. Correct seasoning to taste.
Reserve.

To Serve:
Gently reheat in a small pan.

Autumn Vegetables
10 pieces Button brussel sprouts, halved
4 pieces Roasted parsnips
12 pieces Black berries
12 pieces Crab apple
Hedgehog or Chanterelle mushrooms (15 grams)
Deep-fried parsley and celery root (15 grams) PRESENTATION

Roast venison loin in butter and crushed juniper to required doneness.
Spoon celery root puree in centre of plate.
Place celery hearts 'at 2 o'clock'; spoon vegetable garnish around celery root puree.
Slice venison and place onto celery root puree.
Sauce the plate and finish with deep-fried herb leaves.
Yields: 4 servings


MILK RISOTTO WITH JASMINE TEA INFUSED SULTANAS, WARM POACHED PEAR AND ICE WINE SABAYON

PEAR AND POACHING LIQUID
4 Anjou pears, whole and peeled Water (600 millilitres) Sugar (120 grams) 2 pieces Orange zest Cardamom seeds (1 gram) Fresh ginger, sliced (4 grams) Lemon juice (50 millilitres) 4 pieces Black peppercorns, crushed ½ Bay leaf Preparation time is 1 hour Ease of preparation is difficult Combine all ingredients and bring to the boil. Simmer for 5 minutes and then add the pears. Poach until tender for approximately (35-40 minutes). Cool pears in the poaching liquor.

MILK RISOTTO
Aborio risotto rice (80 grams) Butter (20 grams) Homogenized milk (300 millilitres) Fine sugar (50 grams) Golden sultanas, soaked in jasmine tea for 24 hours (30 grams) Ice wine (50 millilitres) Mascarpone cheese (30 grams) ½ Vanilla bean split in two Warm milk infuse with vanilla bean for 20 minutes. Add sugar. Melt butter in pan and then add risotto rice. Cook on low heat for 5 minutes. Do not colour the rice (should be translucent). Slowly add the warm milk to the rice, stirring continually until all the milk is absorbed and the rice is soft (approximately 20-25 minutes). Finish the risotto with soaked sultanas, ice wine and mascarpone cheese.

ICE WINE SABAYON
2 Egg yolks Sugar (10 grams) Water (20 millilitres) Ice Wine (30 millilitres) Whisk egg yolks, sugar and water over double boiler to a light fluffy texture. Drizzle in ice wine.

RHUBARB COMPOTE
Young rhubarb, peeled (200 grams) Pear poaching liquid (200 millilitres) Ice Wine (50 millilitres) Cut rhubarb into 1" batons. Bring poaching liquor and ice wine to a simmer. Add rhubarb. Remove from heat.

PRESENTATION
Spoon the risotto into a round mould placed in the centre of plate. Slice pears thinly and arrange on top of risotto. Dust with fine sugar and glaze under salamander until golden. Lay the batons of rhubarb around the base of the risotto. Place balls of poached pears around the plate. Cover with ice wine sabayon and then glaze. Yields: 4 servings