THYME FOR A 'ROMANTIC' APPETIZER ~ SEA SCALLOPS with RASPBERRY SAUCE

"Life without love is like a tree

without blossom and fruit."

~ Khalil Gibran

CYMBIDIUM ORCHID

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SEA SCALLOPS with RASPBERRY SAUCE

1 (10 oz.) package frozen raspberries

1 cup dry white wine

1 tsp. chopped fresh thyme

2 Tbsp. minced shallots

1 stick plus 2 Tbsp. unsalted butter

1 lb. large sea scallops 3-4/person)

sea salt & freshly ground pepper

1 pint fresh raspberries

sprigs of fresh thyme

• Combine raspberries, wine and thyme in small bowl. Let rest for 1 hour. Press raspberry mixture through strainer into small saucepan. Add shallots and heat to boiling. Cook until reduced to about 1/3 cup; strain again and return to saucepan.
• Over low heat, add 1/2 cup butter, 1 Tbsp. at a time, whisking until each addition is just incorporated. Cool to room temperature.
• Meanwhile, sprinkle scallops with salt & pepper. Brush with 2 Tbsp. melted butter. Grill or broil scallops 5-6 minutes until just opaque.
• Spoon sauce onto appetizer plates. Top with scallops. Garnish with fresh thyme springs and fresh raspberries. (4 servings)

"In a pale stream

slowly rising bubbles pour

down our throat & whisper

softly the secret sounds

of that pink mystery."

~ Larry Mawby

~ Pop open a sassy 'provocative' blend of Pinot Noir and Chardonnay hand-picked grapes ~ M. Lawrence Sex Sparking Wine. A fun Michigan find.

SUNDAY NIGHT 'BIRTHDAY' SUPPER ~ TYROLEAN BEEF TENDERLOIN / RASPBERRY FOOL

~ PRIMROSE

(I Can't Live Without You)

The Language of Flowers

TYROLEAN BEEF TENDERLOIN

~ Perfect for a 'special' person on a 'special' day

(adapted from Jan/Feb Bon Appetit 1973)

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1 5 lb. filet of beef

coarse salt & freshly ground pepper

2 cloves minced garlic

2 Tbsp. unsalted butter

1 large chopped onion

1 cup chopped mushrooms

1 chopped carrot

1/2 cup chopped celery

Herbes de Provence

(rosemary, marjoram, basil, crushed bay leaf, thyme and crushed lavender flowers))

2 6 oz. packages sliced Swiss cheese, divided

• Preheat oven to 400-degrees. Trim all fat and sinew from beef. Slash filet lengthwise and open, butterfly style. Sprinkle meat on all sides with salt & pepper. Massage in garlic.
• Heat butter and saute onion, mushrooms, carrot and celery until lightly browned. Cool.
• Spoon mixture onto cut surface of meat and sprinkle with 'herbes de Provence'. Dice one package of Swiss cheese and sprinkle over vegetables. Fold butterflied meat half over filling and fasten with string. Place in shallow roasting pan. Roast in hot oven for 40 minutes.
• Remove from oven and cut strings. Arrange remaining slices of Swiss cheese over meat. Return to oven and roast for another 5 minutes, until cheese melts.
• Let rest 15 minutes before serving.
• Arrange thick slices on platter surrounded by steamed asparagus (white or green) spears, sauteed mushroom caps, and roasted baby carrots. ( 6 servings)

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RASPBERRY FOOL

~ "A 'fool' is a traditional British dessert made of mashed fruit with cream or whipped cream, sometimes cooked, sometimes not. Gooseberries are a favorite. Although there have been some 'fool' recipes without fruit, it's thought that the dish known as a 'fool' began as mashed fruit with cream, as it is now. Therein lies a clue as to how it got the name 'fool': It's thought that the name 'fool' came from the French word 'fouler', which means 'to mash'." (The Penguin Companion to Food~ Alan Davidson)

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3 cups fresh raspberries

2-4 Tbsp. sugar or to taste

2 1/2 cups whipping cream

splash of Chambord (raspberry liquor)

fresh mint

• Mash (DO NOT USE FOOD PROCESSOR) raspberries with sugar, reserving a few perfect berries for garnish.
• Whip cream until soft peaks form. Add splash of Chambord, continue beating until stiff peaks form. Fold into puree, leaving streaks. Chill well.
• Spoon into parfait glasses and garnish with mint leaves and reserved raspberries. ( serves 8 )

FOOD & WINE from THE LEELANAU PENINSULA ~ VEAL OSCAR / RICE PILAF / INN SALAD

~ Willow Vineyard at harvest (Leelanau Peninsula)

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VEAL OSCAR

~ delicious retro spring recipe compliments of Leelanau Country Inn Cookery

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1 1/2 lbs. veal leg slices

4 Tbsp. butter

12 cooked green asparagus spears

1 cup Hollandaise Sauce*

1/4 cup flour

1/4 tsp. paprika

1 cup Alaskan King Crab meat

4 Tbsp. fresh parsley

• With a tenderizing mallet, pound veal slices, using care to avoid tearing the meat. Blanch asparagus, and set aside.
• Prepare Hollandaise Sauce. In a preheated saute pan, melt butter. In small mixing bowl, mix 1/8 tsp. paprika and flour, then dust veal slices with mixture, shaking off any excess. Saute veal for 30 seconds, turn and saute for another 30 seconds, then turn veal once more and add blanched asparagus and crab meat. Heat for one minute.
• In serving dis, layer veal slices, top with crab meat, and then asparagus spears. Cover with Hollandaise Sauce, and sprinkle with remaining paprika and chopped parsley. Serve immediately. (4 servings)

Hollandaise Sauce

1 lb. butter

8 whole eggs

1/4 cup fresh lemon juice

salt & pepper to taste

• Melt butter in sauce pan and set aside. In separate stainless pan, beat eggs over medium heat until medium thick. Slowly add melted butter to beaten eggs. If mixture becomes too thick, add a small amount of lemon juice.
• When all the butter has been added and sauce is a smooth consistency, add remaining lemon juice. Salt & pepper to taste.

Wine Note: Complimentary wine - Willow Vineyard 2006 Barrel Fermented Chardonnay

( www.traversebiz.com/willow )

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RICE PILAF

1 1/2 cups long grain white rice

3 cups organic chicken stock

6 Tbsp. unsalted butter

1/4 cup chopped green onions

1/4 tsp. freshly cracked pepper

2/3 cup lightly toasted slivered almonds

• Saute onion in butter until tender. Add chicken broth, pepper, and rice. Bring to boil and remove from heat.
• Transfer rice into large casserole and bake, covered, at 375-degrees for 18-20 minutes or until liquid is absorbed.
• Remove from oven, fluff and top with toasted almonds.

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LEELANAU COUNTRY INN SALAD

~ compliments of Leelanau Country Inn Cookery

*

1 large head Bibb lettuce

1 large head red leaf lettuce

2 Tbsp. sunflower seeds

2 Tbsp. crumbled blue cheese

8-12 thin slices of red onion

1/2 cup Raspberry Vinaigrette Dressing

Wash and dry lettuces. Hand tear into large chilled salad bowl and mix well. Sprinkle with sunflower seeds and blue cheese, finally laying thinly sliced red onion atop salad. Toss before serving.

RASPBERRY VINAIGRETTE

1 cup raspberry vinegar

2 cups canola oil

1 cup maple syrup

1/4 cup country Dijon mustard

1/4 cup tarragon leaf

1/2 tsp. salt

Mix all ingredients together at least one day ahead of use, to allow flavors to marry. (Yield: 4 1/2 cups)

SWEETS for your 'SWEETIE' ~ STRAWBERRY OMELET & FROZEN WHITE CHOCOLATE PIE with RASPBERRIES

STRAWBERRY OMELET

1 pint washed, hulled & halved strawberries

2 Tbsp. sugar

2 Tbsp. strawberry preserves

6 eggs

salt to taste

dash white pepper

2 Tbsp. water

2 Tbsp. unsalted butter, divided

2 Tbsp. sour cream

powdered sugar

Place all but 6 strawberries in a small bowl. Sprinkle with sugar. Let rest for 15 minutes. Toss with preserves and set aside. Beat eggs, salt, pepper and water until color is even. Heat 1 Tbsp. butter in skillet over medium heat. Turn half of the eggs into pan and as mixture cooks on bottom and sides, lift sides with spatula so egg on top will penetrate cooked surface and run under. When eggs are soft and thickened, about 3 minutes, add half of strawberry mixture and 1 Tbsp. sour cream to one side of omelet. Fold side without berries to cover side with berries. Let cook until egg is set, about 2-3 minutes. Repeat process with remaining 1 Tbsp. butter, etc. Garnish cooked omelets with whole reserved strawberries sprinkled with sifted powdered sugar. Serves 2-3.

FROZEN WHITE CHOCOLATE PIE WITH RASPBERRIES

Almond crust:

9 ounces (1 1 /4 cup) blanched toasted almonds

3 Tbsp. unsalted butter

2 Tbsp. light corn syrup

Grease 9-inch glass pie plate. Chop almonds into 2-3 pieces each. Transfer to bowl with butter and corn syrup. Stir and spoon into prepared plate. Press onto bottom and up sides. Freeze.

Filling:

10 ounces coarsely chopped white chocolate

3 Tbsp. unsalted butter

1/3 cup evaporated milk

3 Tbsp. creme de cacao

1 1/2 tsp. vanilla

1/4 tsp almond extract

1 3/4 cups whipping cream

2 room temperature egg whites

2 Tbsp. sugar

1 1/4 cups raspberries

Chocolate Truffles

Melt chocolate and butter with milk in double boiler over simmering water. Stir until smooth. Remove and set in bowl filled with water & ice. Let cool until thick and paste like; stir occasionally. Blend in liqueur, vanilla and extract. Beat cream until stiff peaks form. Gently beat in chocolate mixture. Beat whites with clean dry beaters until soft peaks form. Add sugar 1 Tbsp. at a time and beat until stiff but not dry. Fold gently int chocolate-cream mixture. Pour evenly into crust. Freeze until firm but not hard, about 5 hours.

Mound raspberries in center of pie leaving 2-inch border. Serve with Chocolate Truffle on side.

(8 servings)

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CHOCOLATE TRUFFLES

(2 dozen)

6 ounces good semi-sweet chocolate

3 Tbsp. butter

3 Tbsp. powdered sugar

2 egg yolks

cocoa

Melt chocolate over double boiler. Add butter and sugar. Remove from heat and incorporate yolks, one at a time, beating well after each. Pour into bowl and let rest for 12 hours in cool, dry place (not refrigerator). Shape into 1-inch balls. Roll lightly in cocoa.

Chocolate almond: Insert 1 whole toasted almond inside each ball. Roll in 1/2 cup finely chopped almonds.

VALENTINE'S DAY APPETIZER ~ SEA SCALLOPS with RASPBERRY SAUCE

SEA SCALLOPS with RASPBERRY SAUCE

(4 servings)


1 (10-oz) frozen raspberries
1 cup dry white wine
1 tsp. chopped fresh thyme
2 Tbsp. minced shallots
1 stick plus 2 Tbsp. unsalted butter
1 pound large sea scallops (3-4/ person)
sea salt & freshly ground pepper
1 pint fresh raspberries




Combine raspberries, wine and thyme in small bowl. Let rest for 1 hour. Press raspberry mixture through strainer into small saucepan. Add shallots and heat to boiling. Cook until mixture is reduced to about 1/3 cup; strain again and return to saucepan.
Over low heat, add 1/2 cup butter, 1 Tbsp. at a time, whisking until each addition is just incorporated. Cool to room temperature.
Meanwhile, sprinkle scallops with salt & pepper. Brush with 2 Tbsp. melted butter. Grill or broil scallops 5-6 minutes - just opaque.
Spoon sauce onto appetizer plates. Top with scallops. Garnish with fresh thyme sprigs and fresh raspberries .

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~ Pop open a sassy bottle of M. Lawrence Sex Sparking Wine. A fun Michigan find.

"In a pale stream

slowly rising bubbles pour

down our throat & whisper

softly the secret sounds

of that pink mystery."

http://www.lmawby.com/

~ CYMBIDIUM ORCHIDS