The Inside Press

Magazines serving the communities of Northern Westchester

Holiday Recipes

Rondelettes de Chevre Chaudes

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Rondelettes de Chevre Chaudes
Courtesy of Chef Rudy Beltranprats Le Jardin du Roi’s

 

(Pan sauteed goat cheese, caramelized red onion, home- made potato chips drizzled with honey)
Goat Cheese – 8 oz. log
Red Onion – 2 onions, sliced thinly
Sugar – 2 Tbsp.
1 Cup All Purpose Flour
1 Egg – beaten well and mixed with 1 Tb. water
Potatoes – 2 large, washed and peeled
Oil for frying – approximately 2 cups
Honey – 1/2 cup or as desired

Slice Red Onion and place in saute pan with sugar and cook down. Place the egg and water in a bowl and whisk. Place flour in a bowl enough to coat the goat cheese. Peel and thinly slice potatoes. Heat oil in a pan and place a few sliced potatoes in at a time till they brown a little. Take out and place on paper towels to drain oil from them. Slice goat cheese, and then round them into balls (a little less than the size of a golf ball). Dip in the egg and then dip into the flour to coat the goat cheese. Place on a plate and put into the fridge for 15 mins. Heat oil in a saute pan. Place the goat cheese in a few at a time. Turn them till they brown a little; then take out and drain onto a paper towel. Drizzle a little honey onto a plate. Place three of the goat cheese balls on the plate. Add a little of the red onion confit and a few of the potato chips.

Peter recommends:
Chateau Lartreaux Bordeaux 2005–Smooth Merlot fruit with long lingering finish.

Roasted Prosciutto-Wrapped Striped Bass With Sauerkraut

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Roasted Prosciutto-Wrapped Striped Bass With Sauerkraut
Chef Marc Lippman’s famous recipe, Courtesy of Crabtree’s Kittle House


1 striped bass (about 3 pounds), boned and cut into 2 fillets Fine sea salt and freshly ground black pepper, to taste
1/3 pound prosciutto, sliced
2 cups sauerkraut
2 Tbsp. canola oil
6 pearl onions, peeled
2 shallots, sliced
1 clove garlic, minced
1 small bunch fresh thyme, roughly chopped
2 sprigs fresh rosemary, roughly chopped

Preheat oven to 425 Degrees. Season both sides of bass fillet with salt and pepper. Arrange overlapping slices of prosciutto to accommodate fish. Lay one fillet skin-side-down on prosciutto and spoon a thick layer of sauerkraut over it. Top with the other fillet, skin-side-up. Fold prosciutto over the fish to wrap it (the prosciutto may not reach all the way around the fish). Use kitchen string to tie fish together at two-inch intervals. Heat a large, ovenproof sauté pan over high heat for three minutes. Add canola oil. When oil is hot, place prosciutto- wrapped fish in pan and sear the fish on both sides, about three minutes per side. Add onions, shallots, garlic and herbs to the pan and transfer to oven. Roast until the fish is just cooked through, about 18 minutes. In the meantime, warm remaining sauerkraut. When fish is cooked, transfer it to a serving platter and let it rest three to four minutes. Cut and discard string. Slice the fish and serve with warm sauerkraut, roasted onions, shallots and garlic. Serves 10-12.

Peter recommends:
Neal Family Vineyards Napa Valley Sauvignon Blanc, stone fruit and tropical flavors with a creamy texture. 100% organically grown grapes.