News and Tribune

December 21, 2009

FLOYD COUNTY FOOD: Holiday Appetizers

STAFF REPORTS

Prosciutto Wrapped Shrimp

The Windsor

“The idea is to marry the flavors of prosciutto, which has the flavor of country ham, and the cranberry sauce, which is a traditional Christmas dish,” said Justin McMillen, executive chef at The Windsor in New Albany. An oak chardonnay or pinot noir wine would be a nice compliment to the dish, he added. MORE INFO: 812-944-9688, http://thewindsornewalbany.com



For a party of 15 (2 per guest)

1 French baguette; cut into bias pieces

2 pounds fresh mozzarella; sliced into ½ slice

30 shrimp (shell off)

1 pound prosciutto or country ham

1 cup fresh cranberries (as needed)

1 cup stone ground mustard (as needed)



• Slice baguette on bias; placed on sheet tray.

• Wrap 30 shrimp with prosciutto; place on sheet tray.

• Slice mozzarella into ½ segments.

• Put shrimp in 350-degree oven for 10 minutes.

• Place slices of baguette in oven for 10 minutes.

• When the time has elapsed, assemble baguette, mozzarella (salt and pepper lightly) & shrimp on each slice and place back in oven for 5 minutes (to take the chill of cheese and let the flavors marry together).

• In saucepan, place cranberries on medium heat and let cranberries start to blister (lightly juice up)

• Add mustard to your liking.

• TopBleu Cheese & Walnut Torte, Terri Lynn’s Catering by Design



•Cranberry Coulis

YIELD: 12 ounces

1 bag fresh cranberries

1 cup sugar

1/2 cup water

Combine all ingredients and cook until all cranberries “pop.” Stir often to keep from sticking. Let cool completely. Then spread over bleu cheese torte or serve. each appetizer with a dollop of cranberry mustard and serve.

“It’s a really good hors d’oeuvres just to have because it compliments just about everything and it feeds a lot of people,” said Katrina Benton-Nix, general manager for Terri Lynn’s Catering by Design in Floyds Knobs. The dish is on the regular fall/winter menu. “It would work well with pork tenderloin sandwiches, or just some wheat crackers. It would be good with red wine, or anything sweet really because it’s savory.” MORE INFO: 812-923-1503 or visit http://terrilynnscatering.com



1st Layer

4 cups crumbled bleu cheese

1 3/4 cups walnuts, chopped coarsely

1/4 cup mayonnaise

1/3 cup parsley



2nd Layer

3/4 pound cream cheese

1 3/4 cups bleu cheese crumbles



3rd Layer

1 1/2 cups walnuts, chopped coarsely

1 1/2 cups bleu cheese crumbles



4th Layer

1 1/4 pounds cream cheese

1 3/4 cups bleu cheese crumbles



Combine ingredients for 1st layer in a small bowl. Mix well. Spray a 10-inch springform pan liberally with Pam. Evenly press the first layer into the pan. Whip the cream cheese for the 2nd layer in the KitchenAid. Add bleu cheese and mix for a few more minutes. Spread evenly over the 1st layer. Sprinkle 1 1/2 cups of chopped walnuts and 1 1/2 cups of crumbles bleu cheese over the second layer and gently press them down. Do not mix them together! Put them on one at a time! Pay close attention to the edges to keep the nuts even. Whip cream cheese for the 4th layer in kitchen aid. Add bleu cheese crumbles and mix for a few more minutes. Gently spread this layer over the nut layer. Allow to chill over night. Unbuckle the ring. Run a knife around the edge of the pan, then release the ring. Invert on a mirror or plate. Drizzle with about 12 ounces of cranberry coulis.

Seared Duck Breast

Stuffed with Bread Pudding


The Bank Street Brewhouse

“It’s a play on turkey and stuffing. And I like that it’s the season to find a lot of locally grown ingredients,” said Joshua Lehman, executive chef at New Albany’s Bank Street Brewhouse. Although he admits the recipe may be challenging for the home cook, the dish can be found occasionally on the restaurant’s menu.

MORE INFO: http://newalbanian.com

For the Duck:

1 Muscovy duck breast

Clean all visible silver skin away from the breast. Lightly score the skin of the breast by taking a small knife and make a criss cross pattern. Once the brine is cold, submerge the duck breast in the liquid, and store in the fridge overnight.



For the Brine:

1 gallon water

1/2 cups salt

1/2 cups sugar

1 bay leaf

6 peppercorns

3 cloves 

2 sprigs of thyme

In a two gallon container add together the salt, sugar, bay leaf, peppercorns, cloves & thyme. Bring half the water to a boil and pour over the other ingredients. Whisk to dissolve the salt and sugar.  Add the other half of the water and cool in the fridge.



For the Bread Pudding:

1/2 cups butter melted 

2 loaves French baguette crust removed, small dice

4 leeks thinly sliced & washed

1 cups dried cherries

1 cups sliced shitake mushrooms

1/2 C. grated parmesean reggiano

8 eggs (from local farmers market if possible)

3 1/2 cups heavy cream 

2 Tbs. canola oil

Preheat oven to 375 degrees

Place bread in large bowl. Pour melted butter over bread and toss to coat. Season with salt. Using the canola oil, saute the mushrooms and leeks until tender. Whisk together eggs and heavy cream. Add the cherries, parmesan and sauted mushrooms and leeks to the bread and toss.  Add the egg and cream mixture, toss to combine, let stand for 15 minutes. Transfer mixture to twelve inch baking dish lined with parchment paper. Cover with foil and bake until firm in the middle, about one hour.  Put in the fridge, cool completely.  Invert onto cutting board and stamp out round with cookie cutter. 



For the Butternut Squash Puree:

1 large butternut squash (from the local farmers market)

1/4 cups brown sugar

1 Tbs. butter

1/2 cups water

salt to taste

Preheat oven to 400 degrees

With a chefs knife, cut the squash in half lengthwise. Remove seeds. Lay squash cut side down in a baking dish, add water and cover with foil. Bake until flesh is completely tender, about an hour. Remove flesh, being careful not to scoop out any skin and place into food processor, add butter, sugar, salt and puree.



For the Beets:

1 bunch of baby or 2 large red beets

2 Tbs. Canola oil

2 sprigs thyme

1/2 orange 

Preheat oven to 400 degrees

Wash beets under luke warm water to remove dirt. Lightly coat with canola oil. Wrap in foil with the thyme and orange. Roast until tender, cooking time will depend on size of beets. Cool thoroughly. Remove skin by wiping with a dry towel.



To Finish:

Pat duck breast dry with towel and saute until medium rare, set aside. Heat bread pudding round in 400 degree oven and place at top of plate.  Add butternut squash mixture to squeeze bottle and squirt a couple of dots onto the plate.  Thinly slice the duck breast and place on the plate.  Put roasted beets on plate to finish.



Three Course Cheese Platter, Capriole Farms

Describing just a few of the cheeses available from Capriole Farms in Greenville, owner Judith Schad said, “The Wabash Cannonball is a fresh cheese, it’s going to be soft, silky to the tongue. It’s aged in a cave-like environment and has a white-mold rind. The O’Banon is a fresh cheese too, it’s wrapped in chestnut leaves and soaked in bourbon. And then the Mont St. Francis is a big, beefy cheese, it’s very pungent, like a muenster. It develops the characteristic red rind.” She chose to pair these three cheeses, which could be served as an appetizer or a cheese course in place of dessert, because “they represent a variety of tastes, textures and shapes, and they appeal to the eyes and the palate.”

MORE INFO: 812-923-8901 or http://capriolegoatcheese.com