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Black Missin Fig Tarlets With A Vanilla Pear Sauce

Pastry Ingredients:
2 c unbleached all-purpose Flour
8 oz Unsalted Butter, cut and chilled
Pinch of Salt
1 whole Egg
1/4 to 1/2 c Ice Water

Fruit:
2 to 3 dozen Black Mission Figs
2 Eggs, beaten for egg wash
1/2 c Raw Hawaiian Sugar

Sauce:
1 c Robert Mondavi Winery Moscato d'Oro
1 c Granulated Sugar
1 Vanilla Bean, split lengthwise and scraped
2 Large Ripe Bartlett Pears
Lemon Juice, to season

Prepare Pastry:
Place flour, butter and salt into food processor. Pulse for 2-3 seconds. Add whole egg; pulse again for 2-3 seconds. While machine is running, slowly add ice water to the pastry until the dough comes together. Wrap and refrigerate at least one hour. Slice figs in half or quarters, depending on the size. Cut the chilled pastry into 8 equal pieces. Roll each piece into desired shape and size. Place fruit onto pastry and fold edges up over the fruit. brush with egg wash and sprinkle with Hawaiian sugar. Bake in 400 degrees oven until golden brown, 20-30 minutes.

Prepare Sauce:

Make a simple syrup with the wine, sugar and vanilla. Boil together until sugar has melted completely. Strain out vanilla pod and place into a clean pan. Peel and core the pears, then place pears into the syrup. Poach until pears are completely soft, then blend until smooth. Season with lemon juice, if necessary.

To Serve:
Place a pool of sauce onto bottom of plates. Place tartlets on top of sauce and garnish with mint. Enjoy with Robert Mondavi Winery Moscato d'Oro.     

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Pan Seared Sea Scallops On Corn Cakes With Chanterelles And Apple Smoked Bacon

4 ears Sweet Corn (white or yellow)
2-3 tblsp Olive Oil
1 1/2 c Buttermilk
2 whole Eggs
1/2 c Polenta
1 c Corn Meal
1/2 c unbleached all-purpose Flour
4 Green Onions, sliced
1 Garlic Clove, finely chopped
Kosher Salt and Fresh Ground White Pepper, to taste

Remaining Ingredients:
2 dozen Large Sea Scallops
1/2 lb. Chanterelle Mushrooms
4-5 slices Apple Smoked Bacon
2 Shallots, finely chopped
1/4 lb Arugula
Sherry and Champagne Vinegars, for seasoning and taste
1/4 c Olive Oil, to season and cook Chanterelles
Kosher Salt and White Pepper, to taste

Prepare Corncakes:
Remove corn from cobs. Sauté in olive oil over medium high flame for 6-8 minutes, until cooked soft. Remove from heat and cool completely. To prepare the batter, combine buttermilk and eggs and whisk together thoroughly. Combine dry ingredients and add to milk and eggs. Stir in green onions, garlic and season to taste with salt and pepper. Allow to rest for 15 minutes before cooking the corn cakes to allow dry ingredients to absorb all the liquid. Stir in cooked corn. In a hot saute pan, make 2 dozen silver dollar size corn cakes. Set aside to warm just prior to serving.

Prepare Remaining Ingredients:
Clean scallops if necessary. Wash and cut Chanterelles. Cut bacon into small chunks and cook until crispy and golden. Set aside. Wash and pick Arugula.

To Serve:
Pan sear scallops, then place in hot oven (400 degrees) to finish cooking for 3-5 minutes (depending on size.) Warm cakes in a separate pan, saute Chanterelles for 2-3 minutes, add shallots, saute a minute, then add bacon and season to taste with vinegars, oil, salt and pepper. Dress Arugula lightly with oil and vinegars. Place warm cakes onto plates, top with scallops, spoon mushrooms over the scallops and garnish with Arugula. Enjoy with Robert Mondavi Winery Napa Valley Chardonnay.