Palm Springs Parsley Punch Recipes

PALM SPRINGS PUNCH

Steps:

• .Combine all in a 2-quart pitcher.
• Refrigerate for 30 minutes for flavors to meld.
• Serve in glasses with ice cubes.

MASCARPONE AND BACON STUFFED FRENCH TOAST WITH CHORIZO AND CLAMS

Steps:

• Cut each slice of brioche bread in half diagonally. Make a deep slit into the bread from the cut side.
• In a food processor, blend together the mascarpone cheese and bacon. Using a spatula, take the bacon cheese mixture and spread it into the slit in the bread.
• Whisk together the cream, eggs, rosemary, and salt.
• Place each piece of bread into the egg mixture and soak for a few seconds. Place the egg-coated bread on a cooling rack set over a baking sheet to drain a little bit.
• In a large saute pan, heat 2 tablespoons butter over medium heat. Add the soaked brioche slices and cook until golden brown on both sides, about 3 minutes per side.
• In another saute pan, melt 1 tablespoon butter over medium heat. Add the chorizo. Saute until crisp, then add the clams. Cook for 2 minutes then carefully pour in the chicken stock. Simmer the mixture until the clams open up. Turn off the heat. Place the French toast and clams on a plate, spoon the chorizo broth over both.

PALM SPRINGS PUNCH

Steps:

• Combine all ingredients in a 2 quart pitcher. Stir. Serve chilled.

ROASTED LEG OF LAMB WITH SMASHED FINGERLINGS AND ZINFANDEL GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large saute pan over high heat.
• Coat lamb leg with paprika, fennel seed, salt, and pepper. Swirl 2 tablespoons olive oil into the hot pot. Brown the lamb on all sides to lock in juices and toast the spices coating the outside. Transfer the lamb to the roasting pan with wire rack and roast in the oven until the internal temperature reaches 145 degrees F for medium-rare, about 45 minutes to 1 hour. Remove and let rest at least 10 minutes before slicing.
• While the lamb is roasting, slice the fingerlings in half lengthwise and place in a large saucepan with the shallots, garlic, olive oil, and water. Bring to a simmer over low heat and cook until the potatoes are tender.
• Remove from heat, drain liquid and lightly smash mixture with a fork. Stir in the thyme, Pecorino cheese, salt, and pepper. Cover the potatoes and keep warm.
• In a saucepan, over medium heat, melt the butter and whisk in the mustard. Add the shallot and cook until the shallot is browned and caramelized, about 5 to 7 minutes Deglaze the pan with wine and simmer to reduce by half. Add the veal stock and pepper and reduce by half again. Strain the sauce through a fine sieve.
• To serve, slice the lamb, top with some of the sauce, and serve alongside the potatoes. Serve the remaining sauce on the side.

LOBSTER AND FENNEL NAPOLEON WITH HERBED LOBSTER CREAM

Steps:

• Bring a large pot of water to a boil. Place the lobster claws in water for 3 minutes. Dont cook them through, but enough to be easily removed from the shell. Remove the claws from the water. Add the tails to the water and cook for 3 minutes. Extract the meat from the claws and the tails and set aside.
• In a large saute pan over medium-high heat, add 2 tablespoons olive oil. Add the shallots, garlic and any scraps from the sliced fennel, saute until slightly brown. Add the lobster bodies, the cracked shells from the tails and the claws, saute another 5 minutes. Add a few good pinches of kosher salt and stir.
• Deglaze with vermouth and simmer until the alcohol is mostly cooked down. Add the heavy cream, turn the heat to low. Let simmer for about 30 minutes. Strain, add tarragon and pepper. Dice the par-cooked lobster tail, and add to the cream mixture.
• While the cream is simmering, crack the eggs into a large bowl and whisk. Add the sliced fennel and coat well. Pour the bread crumbs onto a plate. Dip each fennel slice in the panko, pressing firmly to coat completely on both sides. Lay the coated fennel slices on a plate.
• In a large saute pan, heat 1/2 cup of canola oil over medium heat. Fry the breaded fennel one piece at a time, making sure not to overcrowd the pan. When golden brown on one side, flip and cook the other side to the same golden brown, about 3 to 4 minutes on each side. Drain the fennel on paper towel and season with salt.
• The next step works better with a grill, but if this isnt an option, a saute pan works well.
• Preheat a grill. Coat the par-cooked claws with olive oil, salt, and pepper. Place the claw meat on a very hot grill, cook about 2 minutes per side, and remove from the heat.
• To construct a plate, lay down one slice of fennel, then place one claw on top. Layer another slice of fennel and another claw on top. Spoon the cream liberally over the top, making sure each plate gets a nice amount of tail meat.

DUCK L'ORANGE WITH HERBED POMMES FRITES

Steps:

• In a large saute pan, heat 2 tablespoons of canola oil until it begins to smoke. Season the duck breasts with salt, and pepper, and carefully place them in the hot pan. Turn the heat down to medium and cook about 4 minutes per side. Remove the duck from the pan, and add the remaining oil, and then add the ginger, shallot, and garlic. Cook, until the garlic is brown and then deglaze the pan with the orange-flavored liqueur. Simmer until the alcohol is mostly cooked off. Stir in the orange zest, orange juice, chicken stock, and sweet soy sauce. Simmer until it's cooked down and is nice and thick. Return the duck breast to the pan and toss to coat. Keep tossing until the duck is fully glazed. Serve the duck with the herbed pommes frites on the side. Drizzle with any juices left over in the pan.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• With a knife or mandolin, cut the potatoes into very thin sticks. Place the potatoes in a bowl and run cold water into the bowl until the water in the bowl runs clear. (You are trying to get all the starch out of the potatoes so they will be very crispy.) When the starch is out, drain the potatoes and lay them out on a dry kitchen towel to dry. Working in small batches, add the potatoes to the hot oil, and cook for about 1 minute. Remove the potatoes and let the fried potatoes drain on a paper towel. Bring the oil back up to 350 degrees F, and then add the potatoes back into the oil. Cook until a nice golden color develops. Drain the potatoes on a paper towel, and toss with salt, and herbs.

MARINATED PORTOBELLO MUSHROOMS

Steps:

• Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap.
• Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds and place them in a large bowl.
• In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.
• Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.
• Let the mushrooms stand at room temperature for at least 45 minutes.

PARADISE PUNCH

Steps:

• In a large pitcher, combine all ingredients and stir. Serve chilled in iced tea glasses with a wedge of pineapple for a garnish.