My Wild Dunes Blog

Lamb Porterhouse
Sweet Potato Puree
Winter Vegetables
Cranberry-Green Peppercorn Demi
Port Soaked Cranberries

Sweet Potato Puree

Ingredients:
6 Large Sweet Potatoes
½ Qt Heavy Cream
S&P
Butter

Method of Preparation:
Pre-heat oven to 350 degrees.
Toss sweet potatoes with oil and s&p; place in hotel pan, covered and bake until easily pierced with knife about 1 hour.
Peel potatoes and discard skins; place remaining potato in robot coupe.
Blend with heavy cream until smooth.
Season with s&p and re-heat with 1 tbsp of butter per serving.

Sautéed Winter Vegetables

Ingredients:
Baby Carrots (peeled, 1" top on)
Baby Turnips (peeled, 1" top on)
Broccolini

Method of preparation:
Bring salted water to a boil.
Make sure an ice bath is ready.
In separate batches, blanch vegetables until al dente.
Remove & shock in ice bath.
On pick-up, in saute pan melt butter & add vegetables.
Add s&p to season.

Cranberry-Green Peppercorn Demi

Ingredients:
32 oz Cranberry Juice
½ c Green Peppercorn
¾ c Celery, diced
¾ c Onion, diced
¾ c Carrot, diced
½ c Brown Sugar
1 ½ Qt Fresh or IQF Cranberries
2 Qt Demi
S&P to taste

Method of preparation:
Sweat mire poix and peppercorn.
Add juice and brown sugar and reduce by half.
Add cranberries and bring to a boil.
Blend with immersion blender.
Season with S & P to taste.
Add demi and bring to a boil; Strain through a sieve and reserve for service.
 
Port Soaked Cranberries

Ingredients:
1 Qt Port Wine
2 C White Sugar
3 C Dried Canberries
S&P to taste
Water as needed

Method of preparation:
Bring wine and sugar to a boil.
Reduce heat and reduce to a glaze consistency.
Add water as needed for glaze consistency.
Add cranberries and heat through until softened.
Cool and reserve for service.