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Christmas Lamb Chops Wild Mushroom Risotto La Crème De Fromage Asiago


Recipe from The Bistro at Century Center

Christmas Lamb Chops

1 ea. lamb rack
1/2 cup Hoisen
1/4 cup sesame oil
1/2 red onion (sliced)
Black pepper
1 Tbs garlic (chopped)

Clean Lamb and cut into single chops, mix all ingredients together an marinate overnight
Grill lamb chops to desired doneness

Wild Mushroom Risotto

1 cup arborio rice
3 cups chicken stock
1 Tbs garlic (chopped)
1/2 cup onion (chopped)
1 cup assorted vegetables
1 cup assorted mushrooms
Olive oil
Heavy cream
Salt and Pepper

Saute garlic and onions in olive oil, add arborio rice and chicken stock 1 cup at a time, if rice is still al dente, use more chicken stock
When rice is tender, add all other ingredients

Cranberry Sauce:
1 cup demi (or reduce beef stock)
1 cup fresh cranberries
1 tbs garlic (chopped)
1 tbs shallot (chopped)
1/4 cup brandy
1/4 cup port wine

Sauté garlic and shallot in a little butter, deglaze with brandy and port wine, add cranberries, reduce until slightly thickened, if using beef stock, it may not thicken like demi, so add a little cornstarch and water mixture.

La Crème De Fromage Asiago
1 cup heavy cream
1 cup Asiago cheese (grated)
Fresh pepper
2 each pears
1/2 cup chestnuts
1 baguette (cut into slices)
3 cups port wine
1 cup sugar

Put the cream and the cheese in a double boiler over low heat and stir with a whisk until cheese is melted, about 20 min. Remove and strain, let cool in refrigerator overnight. Poach pears in port wine and sugar. Let cool.