Mediterranean Chicken With Cellardoor Chardonnay   

Turkey Breast with Homemade Sausage, Maple and Apricot Stuffing   

Entree of Beef - Seared Sirloin, Braised Veal Cheeks, Potato Butter and Roasted Broccoli   

Pairs with 2008 Artist Series Petite Sirah

Steak Sauce – 1 quart

1 Cup Orange Juice

1 Cup Raisins

½ Cup Soy Sauce

½ Cup Red Wine Vinegar

¼ Cup Dijon Mustard

¼ Cup Ketchup

2 tsp Chili Powder

2 ¼ tsp Worcestershire Sauce

Simmer all ingredients over low heat until raisins are plump.

Puree in blender

Seared Sirloin

1 – 6oz Sirloin per person

Seasoned with Fresh Cracked Black Pepper and Kosher Salt

Approx 1/2 Tbsp Butter for each Steak

Few Sprigs of Rosemary or Any Fresh Herb on Hand such a Parley, Thyme or Sage

Cast Iron or Stainless Steel Pan

Braised Veal Cheeks

1-2 Cheeks per person

Red Wine or Beef Stock

Wondra® or All Purpose Flour for dusting meat

Salt & Pepper

Canola Oil for searing meat

To Prepare Veal Cheeks

Rinse cheeks under cool running water and marinate overnight in enough red wine to cover completely.

Remove Cheeks and pat dry with paper towel, reserving the wine

Bring wine to a simmer and skim off impurities that rise to the surface, set aside for braising

Season the cheeks with salt & pepper and dust lightly in flour

Heat 1/8 of an inch of oil in a sauté pan over medium heat

Sear each cheek until golden brown (2-3 minutes each side)

Transfer seared cheeks and reserved red wine to a Dutch oven with lid or a coved casserole dish

Braise cheeks in wine at 300°f for 3 ½ to 4 hours until very tender

Allow cheeks to rest in liquid for at least ½ hour before serving                                                                                                         

Roasted Broccoli – serves four

1 Head of Broccoli, cut into florets

1 tsp Garlic, chopped

2 Tbsp Olive Oil

Salt & Fresh Cracked Black Pepper to taste

To Prepare

Preheat oven to 350 °f

In a large bowl coat broccoli and garlic in oil and season with salt and pepper

Spread flat on a baking sheet and roast until broccoli is tender and slightly crisp (about ½ hour)

Potato Butter – serves four to six

1 Lb Potatoes of your choice

½ LbUnsalted Butter

¼ Cup Heavy Cream

Salt and White Pepper to taste 

Butter Poached Maine Lobster, Whipped Cauliflower, Black Truffle and Endive, Seranno, Lobster Jus   

Paired with 2008 Viognier

Serves 4

Ingredients:

4ea 1 ½ lb Hard Shell Lobsters(steamed by your local fish monger)

1 ½ lb Cauliflower,  Roughly Chopped(Parsnip may be substituted)

2 c. Whole Milk

½ lb Unsalted Butter

Tt White Pepper

Tt Salt

Lobster Jus:

4 c. Mirepoix(50%yellow onion, 25%celery, 25%carrots)cut to the size of a quarter, roughly

1 ½ c. White Wine (Preferably a dry Sauvignon Blanc)

¾ c. Cognac

½ c. Heavy Cream

1 TbspTomato Paste

1 bt Tarragon

Butter(prepare as brown butter, set aside in cool place until needed)

4 ea Lobster Bodies(cut in half and rinsed, antennae removed)

1 t. Soy Lecithin(Stabilizer for parsley emulsion, available at health food stores)

Endive Truffle Salad

2ea Endive, peeled into leaves of two and julianne

TT Lemon Juice

Black Truffle

Serrano Ham

High Quality Olive Oil

Chervil

Tender celery Leaves

Method:

1.Remove lobster meat from shell and side aside.

2. In med. Size sauce pan and parsley root, butter, whole milk and seasonings. Bring up to strong simmer and cover with plastic wrap or a lid on place heat on low. Steam cauliflower until completely done. When done puree until it results in a velvelty consistency. Adjust seasoning and set aside. Season with 1-2 drops of truffle oil.

3.Heat one small pot of boiling water with 1 tbsp salt and one tsp of baking soda.(Baking soda helps to release the trapped gases in the parsley leaves). Blanch the parsley leaves for one minute and refresh with a bowl with ice water to stop the cooking process. When cool, squeeze out excess water and coarsely chop. Add to blender with a pinch of salt and 1 ½ cup of nonchlorinated water. Add lecithin, blend and set aside room temp, covered.

4. In cast iron pan, roast lobster shells in clarified butter or vegetable oil on medium heat. When lightly roasted, remove lobster onto paper towels and return cast iron to medium heat. Add butter or vegetable oil if needed.

5. Add mirepoix to cast iron and roast vegetables. Season lightly to break down vegetable structure and intensify flavor. Add lobster bodies and tomato paste. Toast for 2-3 minutes. Now, deglace with one cup of water, removing the fond(caramelized residue from the lobsters and the vegetables) until evaporated. Now deglace with white wine,reduce by three quarters and then deglace with cognac and reduce by half. Add herbs and water to cover.You may add lobster stock in lieu of water if available. Cook 1-2 hours on low-med heat. Pass through a fine sieve aka chinois. Add cream and return to heat, check seasoning, add brown butter, cognac and cayenne once again if needed.

6.Take 1-2 tbsp of water on low heat and slowly add 1 lb. of chilled cubed butter. The mixture should be the consistency of a emulsified butter sauce, not broken. This will be used to reheat the lobster. Poach lobster until warm to desired cooking temperature on low heat.

7. In serving bowl, add one large tbsp of cauliflower puree.

8. Place butter poached lobster on bed of puree.  Blend sauce with the aid of an immersion blender or similar piece of equipement. Sauce around lobster. Garnish with Endive and truffle salad.

Cod and Lobster Chowder   

Paired with 2007 Chardonnay

6-8 Servings

Marinated Lamb Rack   

Paired with 2008 Prince Valiant 

Yield: 4 half racks  ( 8 portions)

Ingredients:

8 CLOVES GARLIC

4 t BLACK PEPPER

4 t. ROSEMARY

4 t. THYME

4 BAY LEAVES

4 t. SALT

1 C. OLIVE OIL 10 % 

Method of Preparation:

1.        Combine dry ingredients in food processor, process until herbs and garlic become a paste

2.       Add oil

3.        Pour marinade over Frenched lamb racks and allow to marinade overnight

Roast Duck Breast with Saffron Honey on Tuscan Kale   

Paired with 2009 Artist Series Grenache

Duck breast with skin

Pinch           Saffron treads

4     oz        Honey

1     bunch   Tuscan Kale 

2     tsp       Garlic (minced)

1     whole    Lemon 

To Taste      Salt and Pepper 

 Trim duck breast and score the skin. Heat saute pan on medium high heat and place duck in dry pan skin side down to render fat. Turn them skin side up and finish in 400* oven to medium rare. Rest for 3 minutes before slicing.

 Bloom a pinch of Saffron in warm water. Then mix with 4 ounces of local honey.

Wash and cut Kale into bit sized pieces, do not dry. Heat oil on medium high and lightly brown garlic. Add Kale with clinging water to garlic oil. Stir until kale is soft to the tooth. Season with lemon, salt and pepper.

Pork Tenderloin with Rhubarb Chutney   

Thai Coconut Curry Shrimp   

                                Paired with Gewurztraminer

Ingredients:

I tablespoon olive oil

2 shallots, finely chopped

1 clove garlic, finely chopped

1 ½ cups coconut milk

2 teaspoons hot curry paste (or Thai red curry paste)

4 teaspoons fish sauce

1 tablespoon brown sugar

1 tablespoon fresh lime juice

1 lb shrimp, peeled, tail off

4 basil leaves, chopped

In a wok or large frying pan, heat oil over medium high heat, then add shallots and garlic and cook 2 minutes. Reduce heat to medium, add the coconut milk and bring to a simmer. Cook for 2 minutes. Add the curry paste and return to a simmer, stirring to dissolve paste. Cook until the mixture thickens, 4-6 minutes. Add the fish sauce, sugar and lime juice, and cook, stirring occasionally until the flavors blend together, about 5 minutes longer.

Add the shrimp and stir into the coconut curry. Simmer gently over medium-low heat until the shrimp is opaque, about 5-7 minutes. Do not boil the liquid. Stir in the basil leaves and serve over Jasmine Rice.

Makes 4 servings.

Recipes copyright 2010 Lani Temple ©.

Lani Temple, Megunticook Market, 2 Gould Street, Camden, Maine 04842. 207.236.3537 www.megunticookmarket.com.

Pad Thai (Raw Vegan)   

Pairs with Gewurztraminer

Serves 4

Pad Thai Sauce

1 Tbsp sesame seeds

2 C sesame oil

1 tsp dried red pepper flakes

6 sun- dried tomatoes, soaked in water for 2 hours, drained

2 roma tomatoes, chopped

½ C rice wine vinegar

½ C apple cider vinegar

1 tsp sea salt

Thai Chili Glaze

½ C cashews, soaked for 2-4 hours, drained, and coarsely chopped

2 C sesame oil

1 C nama shoyu

½ C lime juice

8 bird chilies, seeded and chopped

2 Tbsp maple syrup

2 Tsp Sea salt

Assembly

½ to 1 jicama root (for larger roots, use less)

¼ C snow peas, julienne

¼ red bell pepper, julienne

¼ C mung bean sprouts

Thai chili glaze

Pad Thai sauce

2 Tbsp chopped scallions

¼ C chopped cashews, lightly coated with sea salt and sesame oil

Pad Thai Sauce

Blend all ingredients in Vita-Mix until smooth.

Thai Chili Glaze

Place cashews in bowl; set aside. Blend remaining ingredients in Vita-Mix until smooth. Add to bowl with cashews and mix well. Store in refrigerator.

Assembly

Process jicama through a spiral slicer to create long noodles. Alternately, cut the jicama into fine julienne with a mandolin or by hand. Set aside. Toss snow peas, bell pepper, and bean sprouts in Thai Chili Glaze until well coated; set aside.

            Place a small amount of Pad Thai Sauce on a serving dish. Top with jicama noodles, and then drizzle noodles with more Pad Thai Sauce. Top with glazed vegetables. Sprinkle with chopped scallions and cashews to garnish.

Zucchini and Green Zebra Tomato Lasagna (Raw Vegan)   

Pairs with Barbera

With basil-pistachio pesto, tomato sauce, and pignoli ricotta

Serves 4

For the pignoli ricotta:

2 C raw pignoli (pine) nuts, soaked for an hour or more

2 Tbsp lemon juice

2 Tbsp nutritional yeast

1 tsp sea salt

6 Tbsp filtered Water

Place the pignoli nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until thoroughly combined. Gradually add the water and process until the texture becomes fluffy, like ricotta.

For the tomato sauce:

2 C sun-dried tomatoes, soaked for 2 hours or more

1 small to medium tomato, diced

¼ small onion, chopped

2 Tbsp lemon juice

½ C extra-virgin olive oil

1 Tbsp plus 1 tsp agave nectar

2 tsp Sea Salt

Pinch of Hot Pepper Flakes

Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can. Add the drained tomatoes to a Vita-Mix or high-speed blender with the remaining ingredients and blend until smooth.

For the basil-pistachio pesto:

2 C packed basil leaves

½ C pistachios

¼ C plus 2 Tbsp extra-virgin olive oil

1 tsp sea salt

Pinch of freshly ground black pepper

Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.

For the Assembly:

3 Medium Zucchini, ends trimmed

2 Tbsp extra-virgin olive oil

1 Tbsp finely chopped fresh oregano

1 Tbsp fresh thyme

Pinch of seal salt

Pinch of freshly ground black pepper

2 Medium green Zebra tomatoes (or other heirloom variety), cut in half and then sliced

Whole basil leaves for garnish

-Cut the zucchini crosswise in half, or into 3-in lengths. Using a mandolin or vegetable peeler, cut the zucchini lengthwise into very thin slices. In a medium bowl, toss the zucchini slices with the olive oil, oregano, thyme, salt, and pepper.

- Line the bottom of a 9 by 13 in baking dish with a layer of zucchini slices, each one slightly overlapping another. Spread about 1/3 of each. Layer on about 1/3 of the tomato slices. Add another layer of zucchini slices and repeat twice more with the tomato sauce, “ricotta,” pesto, and tomato slices. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil leaves.

- Alternately, to make individual servings, place about 3 zucchini slices, slightly overlapping, in the center of each serving plate, to make a square shape. Spread tomato sauce over the zucchini, top with small dollops of ”ricotta”” and pesto and a few small tomato slices. Repeat twice more. Garnish with basil leaves.

Dry Rubbed Beef Tenderloin with Syrah Mole Sauce   

Ned Said,   

1 ½ onions – chopped

4 cloves garlic - minced

2 tblsp extra-virgin olive oil 

1 ½ lbs Italian sausage (spicy or sweet or mix of two)

            removed from casings

2 cups Ned Said Red 

1 – 28 oz can diced tomatoes

1 – 28 oz can crushed tomatoes

2 bay leaves

Pepper to taste 

Sautee onion and garlic in oil until softened, but not brown.

Add sausage, breaking into pieces.  Stir occasionally until meat is browned and cooked through.

Add wine.  Bring to a boil and then simmer until reduced by half, about 15-20 minutes.

Add tomatoes and bay leaf.  Simmer for half an hour or longer.  Add pepper to taste.  Be wary of salt!  The sausage and tomatoes are usually heavily salted.  Taste before adding salt to the sauce.

This is a basic sauce.  Make it your own!  Add mushrooms or peppers with the onion.  Add olives, capers, spinach, arugula, etc when tomatoes are added.  Add your favorite herb – fresh at the end or dried while you are sautéing the onion and garlic.

This is delicious served with Parmesan, goat cheese or feta along with your favorite pasta.

Queen Anne's Salmon Baked in Parchment   

 Paired with Queen Anne's Lace

2 cups Queen Anne’s Lace

1 cup water

2 bay leaves 

2 lbs salmon – skin removed and de-boned 

1 leek – thinly sliced and washed well

2 lemons – thinly sliced

3 tablespoons chopped herbs – fresh parsley and thyme

Sprigs of thyme and parsley for garnish

Salt and pepper 

In a saucepan reduce the wine and water, along with the bay, by half.  Remove bay leaves and cool.

Preheat oven to 400 degrees.  Cut piece of parchment paper to double the size of a large baking dish.  Fold parchment in half and place in dish.  Open top layer of parchment and sprinkle leeks.  Place salmon into this open envelope on top of the leeks, skinned side down.  Pour the cooled wine over.  Place lemon slices and sprinkle herbs over the salmon.  Salt and pepper to taste.  Bring the remaining parchment over and close the three sides by folding and crinkling until you have no open edges.

Bake for 30 minutes.  Open parchment and place remaining herbs as garnish serve immediately.

Roasted Naturally Raised Pork Tenderloin and Parma Prosciutto with Spinach and Ricotta Gnocchi   

Paired with 2007 Chardonnay 

Spinach & Ricotta Gnocchi

1 cup            Ricotta Cheese

2                  Egg Yolks

½ cup           Parmesan Cheese

½ cup           Flour

Pinch of         Nutmeg

1 tsp             Salt

Pinch of          Black Pepper

2 Tbsp           Spinach: blanched, strained & chopped(about 2 cups raw baby spinach)

½                 Lemon, zested

Method:

Mix all ingredients except for flour and spinach. Add half of the flour. Mix well and let stand for a few minutes. Add all of the spinach and remaining flour. Lightly mix until dough forms. Roll out into rope shape and cut into small pieces. Pouch for 6 minutes(in salted water). Strain and allow to dry about 10 minutes. Brown Gnocchi in hot pan with melted butter just before serving.

Yields 4x4oz servings.

Tomato Vodka Sauce

1/3 cup            Heavy Cream (at least 36% fat)

1/3 cup            Marinara Sauce

1 oz.                Vodka

to taste            Salt & Black Pepper

Method:

In a small sauce pan on high heat reduce the heavy cream by Half of it's volume. Turn heat down to low then add marinara and vodka. Cook until simmering and season to taste. Serve hot.

Yields 1x4oz serving.

Pork Tenderloin with Fig and Blue Cheese   

Trilogy marinade