February 13, 2019
Ryan’s Valentine’s Day Menu
14 Day Rose & Cherry Infused Valentine 75 Rose & Cherry cupcake Amuse
American Ossetra caviar, french toast, creme fraiche, and buttermilk syrup Soup
wild mushroom bisque with black garlic crouton and mascarpone Entree
tuna, gooseberries, and shaved foie gras Entree
chili pepper fried chicken with radish, kumquat and ginger salad Salad
winter squash and citrus salad with shaved fennel, local greens, and sorrel rhubarb dressing Intermezzo
pomegranate, grapefruit, and herb granita Dessert
olive oil cake with poached pear, zabaglione, and warm granola Cheese and Honey
local raw unfiltered honey and artisan cheese selections Chocolate
flourless chocolate cake with dark chocolate ganache, and chocolate cookie crumble, finished with edible gold flake Wishing you a romantic and delicious Valentine's Day!
February 1, 2019
February Recipe of the Month: 14 day infused Valentine Cocktails
To be clear, this cocktail resurgence does not refer to $5 cocktails during the happy hour of the nearest college bar. I'm talking about the $12-20 / glass cocktail mixed with hand-selected ingredients by tenured artisans who are dedicated to their craft. These quality craft cocktails are meant to be sipped slow, with pleasure and reverence.
For special occasions, I love to plan and prepare a special cocktail in advance. This twist on a classic can be made with or without alcohol and is perfect for a romantic celebration on Valentine's Day. The 14 day infusion is not only a nod to the date of the holiday. It's also nod to the extra effort that the best relationships require. The time commitment truly does elevate the final cocktail in way that mixing a la minute cannot achieve. To love!
Valentine 75 Cocktail
750 ml Gin (Alpine, Beehive, Hammer Spring, Madam Pattirini, and Ooma are some of our local favorites)
-18 Bing cherries
-petals from organic 6-8 roses (depending on size of blossom)
-2-3 whole lemons (depending on size), sliced
-sparkling rosé wine, well chilled (Schramsberg Brut Rosé is one of our favorites or, for a real indulgence, try the Charles Heidsieck Brut Rosé)
-additional fresh rose petals to garnish
-raw / turbinado sugar cubes (optional - *see below)
14 Day Infusion
Add the cherries, rose petals, and lemon slices to the gin in a non-reactive vessel (glass or stainless preferred). Set aside in dark room, at room temperature, for 14 days.
After infusing for the prescribed time period, strain the fruit and flowers from the gin with a fine mesh sieve.
Mix and Serve
Add 1 part infused gin (typically 1.5 to 2 ounces) to a champagne flute and top with 2 parts of the chilled sparkling wine (typically 3-4 ounces). Garnish with fresh rose petals and/or lemon peel.
*Note, we find the infusion of the cherries makes the gin sweet enough that no additional sugar is necessary in the final cocktail. However, this is easily adjust to your unique preferences and tastes. Simply drop a small sugar cube in the glass before the the gin for extra sweetness.
Non-alcoholic Valentine 75
-2 cups cherry syrup**
-juice of 4 limes (save the rinds of the juiced limes)
~-½ cup of fresh mint leaves
-1 Tbsp rose water
-1 Tbsp orange blossom water
-additional fresh rose petals
-half & half (optional)
14 Day Infusion
Mix the syrup, lime juice, rose water, and orange water in a non-reactive vessel (glass or stainless preferred). Crush / muddle the mint leaves with the lime rinds and add to the syrup mixture. Set aside in your refrigerator to marry and infuse for 14 days.
After infusing for the prescribed time period, strain the fruit and flowers from the mixture with a fine mesh sieve.
Mix and Serve
Fill soda glasses with ice. Add 1 part infused syrup (typically 1.5 to 2 ounces) and top with 3 parts of the soda water (typically 4 to 6 ounces). Stir gently. For a cream soda, if desired, top with ~1 ounce of half & half.
Garnish with fresh rose petals, cherries (Bing or Luxardo are much preferred to maraschino), and/or lime wheels.
**There are a variety of options for the syrup that will all work well with this recipe. Various Italian style flavored syrups are available commercially and work great. You can even make your own syrup by simmering crushed fruit, fruit juice, and simple syrup, and reducing until desired strength consistency is reached.
January 22, 2019
January Recipe of the Month: Focaccia Bread and Roasted Bone Marrow
1 1/2 cups warm water
1/2 Tbsp active dry yeast
1 Tbsp molasses
1/2 cup olive oil
3 Tbsp dried rosemary(ground fine)
1 1/2 pounds bread flour
1/2 Tbsp salt
1/4 cup Kalamata olives- diced
1/2 cup sun-dried tomatoes
Add warm (98-103 degree) water to your mixing bowl. Add yeast and molasses. Let rest until yeast has begun to bubble. Add olive oil and mix. Add rosemary, bread flour, salt. Mix with dough hook on low speed for about 4 minutes until dough pulls away from the sides. If after 4 minutes its still not pulling away, add a bit more water to make it come together.
Place a piece of plastic wrap over your bowl and let dough rise for about an hour or until it has doubled in size.
Spray a 18x 13" half sheet pan and set aside. Lightly flour your surface and using a rolling pin, begin to roll out dough. Try to keep it as rectangular as you can.
Dough will be very springy and may shrink a little after each pass of your rolling pin. Try to get dough to be about 18 x 13". To transfer dough from the counter to the pan, pick up dough in the center and let the weight of the dough continue to stretch the dough out.
Lay in pan and using your hand stretch the corners until it fits in the pan. Wrap in plastic wrap and let rise for about an hour or until doubled in size.
Once doubled in size, pour about 2 Tbsp of olive oil over the top of the dough and use your fingers to create small divots for the oil to rest in across the whole top of the dough.Sprinkle with sun-dried and olives.
Bake at 350 for 20 minutes or until golden brown.
Bone marrow is one of those hot trends that most people think they could never try as it sounds too weird or too hard to make. It is actually so easy to make you will be astounded. The rich flavor of bone marrow is sure to wow your guests at your next party.
Marrow bones (whole or crosscut as desired) and Kosher Salt
Preheat your oven to 450 F. A overhead direct heat option (a roast or broil setting on your oven) is preferred.
Add a nice sprinkle of kosher salt to the marrow bones. Roast for 15-20 minutes until nicely browned and the marrow is rendering but only barely spilling from the bones.
If desired, add the optional glaze about halfway through roasting.
Ingredients for Glaze
3 Tbsp butter
1 1/2 Tbsp shallots
1 Tbsp garlic
1 Tbsp capers
1/2 c red wine
Fresh ground black pepper to taste
Directions for Glaze
Prepare the glaze in advance of roasting the bones (this can be done while the oven preheats).
Melt the butter in a sauté pan. As the butter just starts to brown, add the shallots, garlic and capers. Cook until nicely caramelized. Remove from the heat. Move the butter to a separate bowl. Return pan to the heat, deglaze the pan with the wine. Once the browned bits are incorporated and the wine starts to reduce, remove from heat, and add the liquid to the butter.
Spoon the glaze over the marrow bones about halfway through the roast. Add the black pepper over the top of the glaze.
The marrow is very rich. It doesn’t need much other than salt. The glaze is entirely optional. In fact, when time allows, it can be fun to taste both preparations in tandem. Don’t discard the leftovers just yet! The leftover marrow (from both the bones and the roasting pan), can be collected and whipped into a wonderful butter for future use. The spent bones can be simmered with your next beef stock, bordelaise, or other sauce for added richness and depth. And one of my personal favorites - after you’ve enjoyed the marrow, while the bones are still warm, use an emptied bone as a luge for a dram of fine whiskey or scotch.
December 26, 2018
A Very Special Baby Shower!
December 5, 2018
Badass Boards: Kaleb’s works of art.
Tips for care of your end grain board
- Utah air is awfully dry and cause wood boards to split and crack. Conditioning the wood will prevent cracking and keep it looking beautiful. A good rule of thumb for treating a new board is to oil once a day for a week, once a week for a month, once a month for a year, and once a year for life. You should also treat wood after washing with heavy soap or anytime the wood looks dry.
- There are various conditioning oils, creams, waxes and blends available specifically for wood boards. However, the simplest solution is as good as any: mineral oil. Avoid vegetable oils and any others that aren't perpetually stables since they will eventually go rancid and make your board stink.
- Keep your cutting board on the counter top where it can breath. Avoid storage in places where airflow is stifled and where moisture can get trapped.
- Always wash your board by hand with soft materials. Only use soap when necessary. Never wash in the dishwasher, and never leave the board to to soak submerged.