Mushroom and Leek Gallette: in food processor combine 1 1/4 cup AP flour, 1/2 cup whole wheat flour, 1 tbsp sugar, 3/4 tsp table salt and pulse 3x. Then add 10 tbsp butter cut into 1/2 inch pieces and pulse 10x. Put in a mixing bowl and add 7 tbsp cold water and 1 tsp white vinegar and fold together and wrap in plastic wrap and put in fridge for 45 minutes . roll out into a 11x8 inch rectangle then fold in thirds and turn 90 degrees and roll out two more times then fold into a 4 inch square and wrap in plastic wrap and put in fridge for 45 minutes. Let sit at room temp 15 minutes then roll out into 14 inch circle and place on parchment lined baking sheet. Brush with olive oil and cut four holes in bottom. Filling- sautee 1 lb thinly sliced leeks with 1 tbsp chopped fresh parsley for 7 minutes. Take 1 1/4 pound shiitake mushrooms and slice thinly and microwave for 5 minutes. Drain in colander and then combine with leaks and season with salt and pepper and add 1 tbsp creek fraiche and 1 tbsp Dijon mustard. Add filling to center of dough with a 2 inch perimeter. Add 1.5 ounces gorgonzola to middle of filling and then 1.5 ounces on top. Fold sides in a pleated pattern and brush with egg wash. Heat oven to 400 with baking stone on bottom rack. Reduce to 375 and bake for 45 minutes. Garnish with chopped parsley....adapted season 13 ATK
Pappy Van Winkle
23 Year Old
Tasting Notes
95.6 Proof
Color: Deep Copper
Nose: Caramel, Oak, Anise, Dark Fruit and Cherries, Black Pepper Spice
Taste: There is a nice oak and leather on the fronth of the palate that transitions nicely to cloves on the mid palate. There is a pleasing salinity throught the mouth.
Body: Thick
Finish: There is a very smooth finish that slowly fades to just a hint of chocolate on the hind palate.
Personality: Pappy Van Winkle
Impression: This is the archetype bourbon when it comes to complexity and we love its thick body harkening back to the prohibition style bourbon. We realize to everyone can enjoy Pappy 23, but if given the chance....go for it.
Beef shepherd pie: cauliflower mashed potatoes- take two heads cauliflower and rough chop and put in Dutch oven with 1 whole can coconut milk and 1 tsp table salt and black pepper and with lid on cook medium high heat 20 minutes. Take a hand blender and purée then add diced scallions and set aside. Filling- dived 4 ounces white mushrooms and saunter in skillet with 1 white onion diced. Cook 5 minutes until brown and add 1 tbsp tomato paste then 2 minced garlic cloves and cook 1 minute. Then add 2 tbsp Madeira to scrape up fond then 2 tbsp AP flour and cook for a minute then add 1 1/4 cup beef broth and cook 2 minutes then add thyme, bay leaf, and two chopped carrots with 2 tsp Worcestershire sauce. Add clumps of meat on top and put lid on and simmer for 15 minutes. 1/2 way through flip meat and stir. Create a slurry if 2 tbsp corn starch and 2 tbsp water and combine to the stew. Put mashed cauliflower on top and put skillet under broiler for 10 minutes. Adapted from season 13 ATK
Layered carrot cake: dry ingredients- 1 3/4 cup AP flour. 1.5 tsp ground cinnamon, 3/4 tsp ground nutmeg, 1/4 tsp ground clove, 1/2 tsp salt, 2 tsp baking powder, 1 tsp baking soda. Wet ingredients- 1 1/4 cup brown sugar, 3/4 cup vegetable oil, 3 eggs, 1 tsp vanilla. Whisk in 2/3 cup currants, 1/2 cup chopped pistachios and 2 2/3 cup grated carrots. Spread out on 13x18 inch parchment lined baking sheet and bake for 18 minutes middle rack at 350. Let cool on wire rack. Cream cheese frosting- in stand mixer add 3 cups confectioners sugar and 16 tbsp butter, 1/4 tsp salt, 2 tsp vanilla, 1/3 cup buttermilk powder at low speed for 3 minutes then add 12 ounces cream cheese and incorporate. Cut cake into fourths and layer with 2/3 cup frosting on each layer than the rest on top and sides. Cover sides with 2 cups chopped roasted pecans...adapted season 13 ATK