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Le Cellier Cheddar Cheese Soup
Ingredients:
1/2 lb bacon cut into 1/2 in. pieces
3 celery ribs cut into 1/4 in pieces
3 cups milk
1 medium red onion cut into 1/4 in. pieces
2 tbsp butter
3 cups water or chicken broth
3 dashes tabasco
1 cup flour
1/2 cup beer
3/4 lb grated white cheddar cheese
salt and pepper
In a soup pot start to brown the onion over medium heat. When the bacon is starting to get crisp, add the onions, celery and butter. Cook until the onion is translucent. Add the flour and incorporate with the butter. Cook for 4 minutes-constantly stirring. Add the water/broth and whisk. Make sure there are no lumps. Bring to a boil then reduce to a simmer and cook for 15 minutes, stir every couple of minutes. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk. After the last 15 minutes, turn off the heat and stir in the cheese then the beer. Add the tabasco and season with salt and pepper. If the soup is too thick you can thin it out with some milk. Serve with your favorite bread and top with some chopped scallions or chives.
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Maple Glazed Salmon
Candied Pecans:
2 oz. pecans, shelled, pieces
2 tsp. whole butter, unsalted
1 tblsp. apple juice
½ tblsp. turbinado sugar (sugar in the raw)
pinch kosher salt
Salmon:
8 ea. 3 oz. salmon pieces (scales removed, skin on)
2 fl. oz. canola oil
6 oz. cleaned watercress
2 tsp. extra virgin olive oil
2 oz. candied pecans
8 fl oz. maple glaze
kosher salt
black pepper
Maple Glaze:
7 fl oz. maple syrup, pure
1 tblsp. honey, orange blossom
2 tblsp. brown sugar, light
pinch kosher salt
pinch black pepper, fresh ground
Method of Preparation for Pecans:
Heat butter in a small saucepan over a medium high heat, until it just starts brown. Immediately add pecans stirring continuously. Stir 5-7 minutes until pecans are toasted. Once pecans have toasted add apple juice stirring constantly. When nearly all the apple juice has reduced add the sugar and keep stirring until the pecans have been well coated, take caution not to burn the sugar. Once pecans are well coated, turn out on to a cooling tray are all spaced apart to even cool. Allow pecans to completely cool in a low humidity environment. Reserve for salmon.
Method of Preparation for Glaze:
Combine all ingredients in small saucepan and heat over low heat. Heat just long enough to incorporate all ingredients and for sugar to liquefy. Remove from heat and reserve warm for salmon. Maple Glazed Salmon.
Method of Preparation for Salmon:
Pre-heat oven to 425 degrees. Place watercress in lightly iced water, to rinse and refresh. Remove from iced water and completely dry in salad spinner or between paper towels, set aside. Remove any moisture from the salmon pieces by lightly using one fourth of the canola oil. Season both sides of the salmon with kosher salt and pepper. Heat reaming 1.5 ounces canola oil in large heavy bottomed non-stick frying pan, large enough to accommodate salmon pieces without over crowding, over medium high heat. Ensure that oil is evenly coating bottom of frying pan. Once the oil has just began to smoke carefully place the salmon pieces in the pan, skin side down, and lower heat to medium. Cook salmon on skin side until skin is evenly golden brown, turn salmon over and repeat. Remove salmon from pan and blot on paper towels to remove any oil or fat. Transfer salmon to baking pan with raised sides, and drizzle each piece with half of the maple glaze, place in oven and bake until desired doneness, time will vary depending on the thickness of salmon, average 5-10 minutes. While salmon is baking toss watercress with olive oil and a pinch of salt and pepper. Arrange watercress on four plates. When salmon is done place two pieces on each mound of watercress, drizzle with maple glazed and sprinkle with pecans.
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Maple Syrup Pie
1/2 cup melted butter
4 eggs lightly beaten
1 cup heavy maple syrup
1 1/2 cup pecan halves
1/2 cup firmly packed brown sugar
1/8 teaspoon salt
1 - 9in unbaked pie shell
Sweetened whipped cream
Preheat oven to 350º Blend together butter, maple syrup, brown sugar, and salt. Stir in eggs mixing until well blended Add pecans and pour into unbaked pie shell bake for 40-45 minutes or until firm
serve with sweeted whipped cream.
