Red-Lentil and Red-Pepper Paté
This paté is
vegetarian and has an incredibly silky texture and rich
flavor. Organic onions, garlic, bay leaves,
coriander, smoked paprika, cayenne, salt, pepper, white
wine, water, agar flakes, balsamic vinegar and red
lentils are cooked together until thick. Organic
roasted red peppers, cream cheese, butter, and fresh
local oregano are puréed until smooth. Once
everthing is puréed together until smooth it is
left to set. Finally it's topped with more roasted
peppers tossed in balsamic vinegar, extra virgin olive
oil, oregano and served with locally made rye crackers.
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Seitan Bourguignon
This is
a vegetarian version of the classic French peasant
stew. This dish is comprised of: locally made
organic seitan, organic garlic, extra virgin olive oil,
soy sauce, mirin, organic onions, carrots, celery, cremini
mushrooms and a small measure of organic flour. It's
seasoned with fresh, local and organic thyme, sage, and
parsley, in addition to bay leaves, orange zest, tomato
paste and two cups of dry red wine. All of the
ingredients simmer at a low heat with the result of a
thick and velvety sauce infused with a robust flavor,
garnished with freshly chopped parsley. |
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Cranberry Orange Pinwheels
The filling in these cookies are
comprised of organic fresh cranberries, toasted organic
pecans, and brown sugar. The cookie dough is made
with butter, sugar, baking powder, salt, organic eggs and
finely grated orange peel. Once the dough has set to
chill, the filling is spread out on the rolled-out dough
and rolled up into a log shape. After the dough, now
with filling, is let to set and chill again, thin slices
are cut from the log and baked in the oven until golden
brown. It is a sweet and tart cookie with a warm
nutty flavor. |
