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Spring break airfares are fairly expensive, but living in a port city like Duluth means sometimes, the world comes to you. Grand Superior Lodge is hosting a wine themed weekend March 20–22 with a paired dinner on the 21st. Chef Chad Blight will present each of six courses (Roasted Beet Salad, Island Mussels, Lamb and Greens, Veal Medallions, and Butterscotch Budino) and a regional wine representative from Johnson Brothers will explain why the wines are paired with the food.
You can sign up for the dinner or weekend at bit.ly/18uWVQL.
Not able to make it out? Make the recipes at home. We recommend pairing the beets with a rosé, the veal with a merlot, and the budino with a prosecco...or by then, maybe a nice nap.
Nancy Silvertons Butterscotch Budino with Caramel and Sea Salt
3 cup heavy cream
1 ½ cups milk
1 cup plus 2tbls brown sugar
1 ½ tsp kosher salt
5 tbls cornstarch
5 tbls butter
1 ½ tbls dark rum
In a large bowl, combine cream and milk and set aside.
In a heavy bottomed pot, combine the brown sugar, ½ cup of water and salt over medium high heat. Cook to a very dark caramel, 10-12 mins.
Immediately whisk the cream mixture carefully into the caramel to stop the cooking. The sugar will seize up and steam. Keep whisking until the caramel softens up and begins to boil. Reduce heat.
In a medium bowl, whisk together the egg, egg yolks, and cornstarch. Temper the hot caramel cream into the egg mixture by adding a cupful at a time, whisking constantly, until half of the mixture is incorporated. Pour the egg mixture back into the remaining caramel, on low heat and stirring constantly, whisk until the custard is very thick and the cornstarch is cooked out. About two mins.
Remove from heat and stir in butter and rum.
Pass the custard through a fine strainer to remove any lumps.
Fill containers of choice ¾ full chill for at least 4 hours.
Before serving top with barely warm caramel and sprinkle a bit of sea salt on top.
Red and Golden Beet Salad with Goat Cheese and Pistachio Vinaigrette
2 large red beets
1 large golden beet
4 tbls minced shallot
1 tbls lemon juice
½ tsp koser salt
Pinch of black pepper
4tbls pistachio oil
2+ oz. goat cheese
2tbls chopped shelled pistachio
1oz lambs lettuce or any micro or spring greens
1 round mold/biscuit cutter/cookie cutter
Wrap beets in foil and roast in oven 1-1.5 hrs @ 425F
While beets cook whisk shallot, lemon juice, salt , pepper, together. Add oil in a stream while whisking constantly.
When beets are cool enough peel off skins and separately dice beets into 1/4inch chunks, keep separate and add half of the vinaigrette to each of the beets.
Place cookie cutter in the middle of a plate and pack red beets into the cutter just under half full, cover with goat cheese, fill the remaining with yellow beets and pack down firmly. Gentily remove cutter and repeat three more times.
Toss lettuce with a little of the vinaigrette and gentily pile lettuce on top of the beets.
Drizzle remaining vinaigrette among the four plates sprinkle with chopped pistachios.
Seared Veal Medallions with Caramelized Apples and toasted Pine Nuts
4tbls pine nuts
4-6oz veal medallions
Salt and pepper
2tbls cooking oil
1 cup light sweet white wine (Riesling/ Gewurtraminer)
½ cup veal stock
6 tbls butter unsalted
2-3 Honeycrisp apples peeled, seeded and cut into slices
¼ cup lemon juice
Toast pine nuts on a sheet pan in the oven until lightly browned, set aside and cool.
Season veal with salt and pepper, dust lightly with flour.
Heat oil in a heavy sauté pan, when oil is hot brown veal on both sides 3-4 mins or so each side until golden and just cooked through. Remove veal and keep warm.
Deglaze pan with wine, scraping up browned bits, reduce to about a ¼ cup, add veal stock, reduce until slightly thick, whisk in 4-5 tbls butter, one piece at a time, season with salt and pepper to taste.
In another sauté pan, heat remaining butter. Add apples and lemon juice and cook until golden.
Slice veal into 3 slices per portion and set on plate. Spoon sauce over meat, place apples over sauce. Sprinkle each plate with pine nuts.