Recipes

Chicken Marsala with MELILLO MARSALA Wine

Ingredients
1/4 Cup or 6 fl. oz. of Dry MELILLO MARSALA
1/4 Cup of flour
4 Chicken Breast Fillets
2 oz. of butter
2 Tablespoons of Olive Oil
Sliced Mushrooms
1/3 Cup or 3 fl. oz. of Chicken Broth
Ground Black Pepper
Preparation
Pound the chicken breast fillets until an even thickness and then lightly coat with flour. Remove any excess.
Heat 1 oz. of butter and olive oil in a frying pan over medium heat until it starts to foam. The addition of the oil reduces splattering and helps protect the butter from burning.
Add the 4 chicken fillets to the pan and cook for 3 minutes on each side. Add the sliced mushrooms half way though.
Add the MELILLO MARSALA wine and bring contents to a boil to remove the alcohol.
Lower the heat and simmer for 10-15 minutes until the chicken is fully cooked.
Remove the chicken to a side plate and keep warm.
Add the chicken broth and bring to a boil for 2 minutes. With constant stirring, add the remaining butter and season with black pepper. Pour the sauce over the cooked chicken and serve with your favorite side dishes - from pasta, to potato with vegetables or salad.
Serves 4.

Roast Beef Tenderloin with Presidential Port Sauce

Ingredients
Beef:
4 to 5 pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
2 teaspoons coarse kosher salt

Sauce:
4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Cognac or brandy
1 fresh rosemary sprig
1 teaspoon coarsely cracked black pepper
1 cup Presidential Ruby or Tawny Port
Beef Stock

Roasting:
2 tablespoons extra-virgin olive oil
2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
Preparation
For beef:
Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
For sauce:
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Presidential Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
For roasting:
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.

Poached Pears in HARTLEY & GIBSON'S PEDRO XIMENEZ Sherry Wine

Created by Pastry Chef Eric Gouteryon and Wine Director Joseph D. Delissio for the RIVER CAFE

Ingredients
1 Bottle of Hartley & Gibson's Pedro Ximenez Sherry (750 ml size)
16 ounces of water
1/2 cup of sugar
1/4 orange peel
1/2 cinnamon stick
4 Bartlett Pears (medium size)
1/2 pint of heavy cream
1 1/4 ounces of granulated sugar
Preparation
Peel Pear completely leaving stem intact. With melon baller remove core. In a medium size pot place H&G PX, water, sugar, orange peel, cinnamon and pears. Place the pot on the stove over medium-high heat and bring to a simmer. Let simmer for 20-25 minutes. Remove from stove and let cool overnight.
Sweetened Whipped Cream:
Whip cream, slowly adding sugar until there are medium peaks. Be careful not to overwhip.
Serves 4