40
|
AUTUMN
/
EARLY WINTER
2015
WineTastings
Enjoy thebeautyofourvineyards, taste someof
our awardwinningwinesand linger awhile...
Opendaily 11 am to 5pm
(SFZ3PBE #MVF.PVOUBJOT BU7JDUPSJB$PSOFST
ESCARPMENT
®
epicure
Roast Pheasant...
1wholepheasant
1bunch rosemary
1bunch thyme
2 tbsppureedgarlic
2 tbspgroundblackpepper
VegetableOil
directions...
1.
Pat the damppheasant with clean towel or
paper towel to removeexcessmoisture.
2.
Finelychop freshherbsandmixwithpepper
andgarlic.Adda littlevegetableoil to themix
(just enough to coat the outer layer) and rub
theentirepheasantwith theherb/oilmixture.
3.
Set asideandmarinate for up to24hrs.
4.
Next day, heat oven to375°F and roast
the Pheasant for approx.1hr to 1hr,15m or
until it reaches an eternal temperature of
165°F. Let it rest for15mbefore serving.
5.
Platewith theBean&SquashCassoulet.
|E|
Bean & Squash Cassoulet...
4cupsof driedwhitebeans
1acorn squash
1tspgroundnutmeg
2 tbsphoney
Pinchof salt
1 small Spanishoniondiced
2 tbsp tomatopaste
2 tbsp finelychopped rosemary
2 tbsp finelychopped thyme
1cupveg/chicken stock
1cupchopped fresh spinach
2 tbspbutter
directions...
1.
Soak dried, white beans for 24 hrs in cold
water.Drainoutwaterand rinse.
2.
Bring freshwater andbeans toaboil and
simmer until beans are soft and completely
cooked.
3.
Cut acorn squash in half. Remove seeds.
Using a peeler, remove skin of squash and
dice into
½
" cubes. Add1tsp of ground nut-
meg, 2 tbsp of honey, Pinch of salt. Roast in
ovenat 375° for approximately15mor until
squash is tender.
4.
Inanothersaucepot,placebutter in thepan
andaddonions.Cookovermediumheat until
onionsare soft, approximately3-5m.
5.
Add thebeans and squashandall the re-
maining ingredients to the onions and cook
over low heat until liquid is reduced by two
thirds.Add salt andpepper todesired taste.
S
eaSon
L
eone
|
705.446.7831
|
519.599.7900
47aBruceStS
|
Thornbury
|
Culinary
D E S I G N S
Catering for
all occasions
Fully
prepared,
healthymeals
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ornbury
