Winter time. Sleigh rides. Snowball fights. Cozing up next to the fire. Or as the case the last couple of days in Blacksburg, shorts and a t-shirt sitting out soaking up the sun.
It sort of seems a little odd that our winter menu exists since its been in the 50s, 60s, and YES even the 70s around here… but I feel that ole man winter will be poking his head again to tell us we’re not yet out of the winter saddle… Plus Mr. Puxatawney Phil decided we needed an extra six weeks of winter. But if its the 60s he’s seeing… I’m all for it…
Anyways, winter is a perfect time for slow cooking, creamy soups, and hearty stews. It’s great for game birds and fish. Sea bass is in fine condition this time of year, as are shellfish such as scallops and oysters. Shrimp of course is always in season.
Fruits like oranges and limes are great as are bananas, cranberries, kiwi, grapefruits and the super fruit pomegranate that will add a nice flavor (and color) to your cooking in the Winter months.
Looking for some good winter veggies? Keep you eyes peeled for snow peas, artichokes, cabbage, squash, collared greens, and sweet potatoes.
For your next meal or shopping excursion, put these items on the list and treat yourself to a taste of the season.
Of course there are plenty other items that are great in the winter months… SO if you have any other items not on the list share them with me as well as any recipes and I’ll post them in my next blog…
See how we utilized some of these seasonal items in our menu and come in and try them for yourself.
New Appetizers:
Arborio Rice Crusted Oyster with Beet emulsion and Port Wine Reduction
Slow Roasted Pork Cassulette with Fennel Sald with Red Chili and Parsley Oil Micro Greens
Smoked Salmon and Cream Cheese Bombe with Crystallized Ginger
Keep Crab Dip
Shrimp Shooters
Entrees:
Herb Roasted Chicken with Currents, Mushrooms, Orange Supremes and Finished with a Marsala Sauce.
Grilled Coca-Cola Marinated Chicken. Finished wtih a Lime Honey Coke Sauce.
Pepper and Fennel Crusted Salmon with a White Bean, Wild Mushroom and Spinach Ragout.
Pan Seared Sea Bass with Putnesca Salad and Sweet Pea Puree Sauce.
Rotisserie Duck Breast with Grilled Polenta and a Citrus Early Grey Tea Sauce
Grilled Ribeye with an Orange, Pomegranate, Wild Mushroom Sauce
Rack of Lamb with Sweet Pomme Frites. Accented with Rosemary Infused Balsamic Vinegar.
Shrimp and Crab Stuffed Filet Finished with Truffle Compound Butter
Happy Cooking!
Chef.
Permanent Link:
Winter Eatings
