THE GREAT AMERICAN cookbook
with wine pairings by Marlene Rossman
U.S. Highbush Blueberry Council, www.blueberry.org Yield: 9 servings 1 loaf (14 oz.) sliced egg challah or other ﬁrm-textured white bread 4 oz. reduced-fat cream cheese, cut into small cubes (about 1 c.) 2 c. fresh or frozen blueberries, divided 8 eggs, lightly beaten 1 1/2 c. milk 1/4 c. maple syrup 1/4 c. butter, melted Blueberry-Maple Syrup (recipe follows) Method (1) Remove crusts from bread; cut into 1” cubes (about 10 c.). Grease 9x9x2” baking dish. Place half of bread cubes in dish. Scatter cream cheese cubes and 1 c. blueberries over bread. Top with remaining bread cubes and blueberries. (2) In bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture. (3) Bake at 350°F until a knife inserted in center comes out clean, about 1 hour; cover with aluminum foil if edges brown too much. Cut in squares, and serve warm with BlueberryMaple Syrup. Blueberry-Maple Syrup (2 c.) 1 1/2 c. maple syrup 1/2 c. blueberries Method (1) In saucepan, combine maple syrup and blueberries. Heat over medium-high heat, stirring occasionally, until mixture boils. (2) Reduce heat; cover and simmer, stirring occasionally, until berries burst and release juice, about 5 minutes. Serve warm. Wine pairing: Domaine Ste. Michelle Luxe 2001/2002 (Washington), an all-American sparkler with almond, citrus and vanilla, is perfect for this blueberry treat.
More recipes replete with choice U.S. ingredients,
BLUEBERRY BREAKFAST BAKE
Stephen Marshall, executive chef, Ritz-Carlton Lake Las Vegas, Henderson, Nev., www.ritzcarlton.com/en/Properties/LakeLasVegas/Default.htm Yield: 6 servings 1 lb. fresh pork belly (Cargill) 2 T. Chinese ﬁve-spice powder 1 c. salt 1/4 c. sugar 3 c. chicken stock 2 c. fresh apple cider 1/4 c. apple cider vinegar 1 c. demi-glace 1 star anise Hearts of Palm Cannelloni (recipe follows) Braised Leeks (recipe follows) Method (1) Season pork belly with Chinese ﬁve-spice powder, salt and sugar; let rest in refrigerator, 24 hours. (2) Remove from refrigerator; brush off curing spices. (3) Place pork belly in roasting pan; add chicken stock, covering 3/4 of pork belly. Cook in 350°F oven, 2-2 1/2 hours. Pork belly is done when tender. Remove from stock; chill until service. (4) Cut pork belly into 2x2” blocks. (5) Mix apple cider, apple cider vinegar, demi-glace and star anise; hold until service. (6) Heat heavybottomed pan over medium heat; place pork belly cubes in pan; roast until lightly browned. Place a little of reserved glaze in pan; roll pork belly in pan until well coated. Remove; serve with Hearts of Palm Cannelloni and Braised Leeks. Hearts of Palm Cannelloni 1 shallot 1 t. garlic 1/2 lb. pork jowel 1 T. fresh trufﬂe, chopped 1 t. Italian parsley, chopped 1 t. fresh black pepper Salt, to taste 6 fresh hearts of palm Method (1) Medium grind shallot, garlic and pork jowel. Add trufﬂe, parsley, black pepper and salt, to taste. (2) Pipe sausage mixture into hearts of palm. (3) Braise in slow oven for 15 minutes. Reserve. Braised Leeks 1/2 lb. leeks, cut in half lengthwise 1 c. chicken stock 1/4 c. Champagne vinegar 2 cloves garlic 1 sprig thyme Method (1) Combine all ingredients in a heavy-bottomed pan. (2) Braise until leeks are very tender, about 20 minutes. Wine pairing: A sweet, cherryscented Due Cani Pinot Noir 2007 (California), with baking spice and cranberry ﬂavors, will pull the pork belly together with the earthiness of the trufﬂe.
APPLE VINEGAR-GLAZED SPICED PORK BELLY WITH HEARTS OF PALM CANNELLONI AND BRAISED LEEKS
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