Last night I attended a pre-Valentine dinner at Prelude by Barton G located within the Adrienne Arsht Center for the Performing Arts. The menu was created by Ted Mendez Executive Corporate Chef for Barton G and his Prelude team. Godiva gave Mendez and his crew the task of creating a menu with Godiva Chocolate vodkas. Those familiar with the Barton G brand know if any assemblage of talent can handle the chore of producing a menu with chocolate flavored vodka, it would be Team Barton G. And to the task they rose; in true Barton G style first there was a cooking and cocktail demo explaining and showing the dinner guests how each dish and drink is made. It was a whimsical culinary evening just as you would expect with a menu that served:
Godiva Midnight Martini as a welcome cocktail
Godiva Chocolate Vodka Cured Tuna paired with The Love Note
Godiva Chocolate Raspberry Vodka Glazed Duck Comfit with Sourdough, Cranberry and Sage Stuffing paired with The Ultimate Chocolate Manhattan
Godiva Chocolate Vodka Infused Tres Leches with Godiva Caramel Liqueur Banana Praline paired with The Caramel Kiss
Over the past week I’ve posted a few Valentine-related articles on Champagne, restaurants with special menus, valentine getaways and a make your own Valentine dessert. In keeping with with the lovers’ holiday theme here are the recipes from last nights dinner, should you not be going out or going away for love, but rather staying in. Click here for the cocktail recipes.
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Chocolate Vodka Cured Tuna
Serves 6
Cure for the Tuna
2 grams Olive Oil
5 ounces Kosher Salt
6 ounces Sugar
1/2 of a Bunch of Dill
1 ounce Cocoa Powder
Sauce
3 ounces Peeled Diced Cucumber
1/2 of one thinly sliced Jalapenoay
3 ounces of Godiva Chocolate Vodka
2 ounces Lemon Juice
1 teaspoon of Honey
1/4 teaspoon Cocoa Powder
2 ounces Thai Fish Sauce
2 ounces Scallions
1 ounce Dried Shallots
Salad
1/2 of a Batch of Cilantro
1/4 of a Batch of Mint
24 leaves of Basil
24 pieces of Pea Shoots
2 Heads peeled White Frisee
Directions:
Mix the olive oil, salt sugar, cilantro, dill and cocoa powder in a small bowl to create the cured tuna. Use this mixture to coat the tuna, then seal in a container for 2-5 hours.
Whisk the diced cucumbers, thinly sliced jalapeños, Godiva Chocolate Vodka, lemon juice, honey, cocoa powder, fish sauce, scallions and shallots in a medium bowl to create sauce. Put this to the side.
Toss the cilantro, mint, basil, pea shoots and peeled white frisee to create your Thai salad.
To plate, place the cured tuna with the Thai salad and liberally drizzle with the sauce you have set aside.
Godiva Chocolate Raspberry Vodka Glazed Duck Comfit with Sourdough, Cranberry and Sage Stuffing
Serves 6
Rub
1 ounce Sugar
2 ounces Salt
2 ounce Pepper
To Cook Duck
10 cloves of Garlic
12 ounces of Duck Fat
1/2 of a Batch of Thyme
1 1/2 Batch of Sage
9 Duck Legs
Glaze
2 Medium Shallots
1/2 cup Pureed Fresh Raspberry
2 ounces of Vinegar
15 ounces of Duck Stock
3 ounces Godiva Chocolate Raspberry Vodka
Stuffing
2 ounces of Dried Onions
3 ounces of Diced Celery
5 Cloves of Garlic
16 ounces of Sourdough French Bread
6 ounces of Godiva Chocolate Raspberry Vodka
3 ounces Sun Dried Cranberries
Directions:
Preheat oven to 250°F. Wash duck legs and pat dry. Once dry, place sugar, salt and pepper mixture in bottom of pan. Place duck on top and cover with remaining mixture. Refrigerate for 12 hours. To cook duck, place 10 cloves of garlic, duck fat, thyme and sage in a heavy bottom pot and heat to 225°F, then drop in duck legs and cover with foil. Heat in oven at 250°F for 45 minutes.
Sweat shallots in a pot to create glaze. Add raspberries once shallots are tender. Deglaze the pan with vinegar and let the mixture reduce and thicken. Add 3 oz of Duck stock and Godiva Chocolate Raspberry Vodka. Reduce heat and stir until mixture thickens.
Preheat oven to 300°F to create stuffing. Sweat onions, celery and garlic in a pot over medium heat. As the onion mixture is sweating, chop bread into bite size pieces and place in oven for 10-15 minutes or until crispy. Put crisp bread into a baking pan with the onion mixture, sage and cranberries. Set aside. Cook 12 oz of duck stock and Godiva Chocolate Raspberry Vodka on the stove at medium heat. Once hot, pour into baking pan over bread mixture. Place in oven at 300°F for 25 minutes or until brown.
Liberally sauce duck with raspberry glaze and serve hot with cranberry stuffing.
Godiva Chocolate Vodka Infused Tres Leches with Godiva Caramel Liqueur Banana Praline
Serves 6
1 Pound Cake
2 Eggs
3 ounces Whole Milk
3 ounces Evaporated Milk
3 ounces Sweetened Condensed Milk
6 ounces Sugar
3 ounces Godiva Caramel Liqueur
2 ounces Heavy Cream
3 Bananas halved
2 ounces Toasted Almonds (optional)
Directions:
Heat Evaporated Milk and Whole Milk over medium heat, meanwhile combine Sweetened condensed milk and eggs in a bowl. Once the milk boils whisk into egg mixture. Put back on to stove on low heat for 2-3 minutes or until the mixture thickens (it should coat the back of your spoon).
Strain the mixture with a fine strainer and allow the mixture to chill in the refrigerator until cold. Add caramel vodka to taste, about 1 oz.
Cut pound cake into 6 large portions, pour your milk mixture over the pound cake- let the cake soak 2 hours before serving.
To make the Banana Praline, heat sugar with 2 tablespoons of water, bring to a boil and stir until golden brown. Add 2 oz of heavy cream remove from the flame and slowly stir until thoroughly mixed. Take you halved bananas and roll in sugar, place on a baking sheet and broil on high for 3-5 minutes or until they are golden.
To plate, place 2 halves of the bananas first then the “tres leches” on top and sprinkle with toasted almonds.
