Love is in the air...what's cooking in the Kitchen?

Valentine's & 10th Anniversary Roses
It is Valentine's Day and tomorrow (our 10th Anniversary) is forecast to be one of the coldest days of the season. We intended to do a roast on the rotisserie on Sunday, but with temperature forecast at nearly -40 °C (with the windchill) we adjusted the weekend menu plans. Originally planned as our anniversary dinner our Saturday night menu included:
In Shawn's words...."Rusty, you out did yourself!"

P.S. Don't ask why I report ambient temperature in celsius and cooking temperature in fahrenheit!


BBQ Rotisserie Top Sirloin
Prep Time:: 30 mins
Cook Time: Depends on size of roast

For this recipe you need:
  • 1 top sirloin roast
  • Montreal steak seasoning
Directions:
  1. Season roast and bring to room temperature for at least 30 minutes before grilling
  2. Rotisserie to desired internal temperature 135 - 140 °F for rare - medium rare
  3. Remove from BBQ, wrap in foil and allow to rest for 5 to 10 minutes
  4. Carve and serve immediately
Servings are dependent on roast size.
From our favourite butcher - Burton Meat
Rotisserie'd to perfection!
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Brussel Sprouts Au Gratin
Prep Time: 20 mins
Cook Time: 1 hour

For this recipe you need:
  • 1 pound brussel sprouts, trimmed of outer leaves and sliced in half
  • 1 tablespoon salt
  • 1/4 cup pancetta, diced
  • 1 tablespoon butter
  • 1 1/2 shallots, peeled, halved, and sliced
  • 1 tablespoon all purpose flour
  • 1 1/4 cup heavy cream
  • 1 teaspoon salt
  • Pinch of freshly ground nutmeg
  • 1 cup of grated Gruyere cheese, divided 3/4 cup and 1/4 cup
Directions:
  1. Preheat oven to 400° F
  2. Bring a large pot of salted water to a boil
  3. Blanch the halved brussel sprouts for 3 to 4 minutes, until just barely tender
  4. Strain, and then rinse with cold water to stop the cooking, set aside
  5. Cook diced pancetta in a large pot on medium heat
  6. Cook until most of the fat is rendered (turns to grease), approximately 8 to 10 minutes
  7. Remove the pancetta from the pan, set aside, leaving the grease in the pan
  8. Add butter to the pot and melt on medium heat
  9. Add the shallots and gently cook until softened, about 4 to 5 minutes
  10. Add the flour to the butter shallot mixture to make a thick sauce, whisk for 1 to 2 minutes
  11. Add the cream and stir until it is a homogeneous mixture
  12. Add a pinch of nutmeg
  13. Cook over medium low heat for several minutes, stirring, until the cream sauce thickens
  14. Add 3/4 cups of grated Gruyere cheese into the thickened cream sauce and stir until the cheese is melted and incorporated into the cream sauce
  15. Add half of the cooked pancetta back into the cream sauce 
  16. Butter a small or casserole dish
  17. Add the brussel sprouts into the cream sauce
  18. Transfer the cheesy brussel sprouts into the buttered dish
  19. Top with the remaining pancetta and the remaining 1/4 cup of grated Gruyere cheese
  20. Bake for 25 minutes until top is lightly browned and bubbly
  21. Remove from oven and let sit for 10 minutes before serving
Makes 4 servings.
Blanched brussel sprouts
Pancetta
Cooked pancetta
Shallots in pancetta grease (yum!) 
Cream sauce

Before baking 
Baked, rested and ready to eat!
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Cheese Platter
After dinner we enjoyed a delicious assortment of cheese and meat.
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Caramel Apple Creme Brûlée
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: At least 5 hours

For this recipe you need:
  • 3 medium tart apples (e.g., Empire), peeled and thinly sliced
  • 6 tablespoons butterscotch caramel ice cream topping
  • 1/4 cup plus 2 tablespoons sugar, divided
  • 1/4 cup plus 2 tablespoons packed brown sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 2 cups heavy whipping cream
  • 5 egg yolks, beaten
  • 1 teaspoon vanilla extract
Directions:
  1. Place apples in a microwave-safe dish and cover with water
  2. Cover dish and microwave on high for 3 to 4 minutes or until tender; drain well and blot with a paper towel
  3. Arrange apples in the bottoms of the six small ramekins
  4. Top with butterscotch caramel topping; set aside
  5. In a small saucepan, combine 1/4 cup sugar, 1/4 cup brown sugar and cinnamon; stir in cream
  6. Heat over medium heat until bubbles form around sides of pan
  7. Remove from the heat; stir a small amount of hot mixture into the egg yolks
  8. Return all to the pan, stirring constantly
  9. Stir in vanilla
  10. Pour into prepared ramekins
  11. Place ramekins in a baking pan; add 1 inch of boiling water to pan
  12. Bake, uncovered, at 325° F for 25 to 30 minutes or until centres are just set (mixture will jiggle)
  13. Remove ramekins from water bath; cool for 10 minutes
  14. Cover and refrigerate for at least 4 hours
  15. Combine the remaining sugars and sprinkle evenly over custards
  16. Heat sugar with the torch until caramelized
  17. Serve immediately
Makes 6 servings.
Empire Apples
Cover apples with water and microwave
Place cooked apples in the bottom of the ramekins
Top with butterscotch ice cream topping
Sweet and Tart Caramel Apple Creme Brûlée
Dinner was paired with a bottle of Zenato Amarone della Valpolicella Classico (V)
Corvina Blend 2009.  It is a corvina blend that is full-bodied and smooth.

Winemaker's Notes:
The 2009 Amarone della Valpolicella is ruby red in color, intoxicating aromas of dried black cherries, cassis, truffles, and chocolate fudge leap out of the glass. the resulting wine is silky, luscious, and complex, with a lingering finish.

Creme brûlée is a very sweet dessert and challenging to pair with wine.  You require a wine that is sweeter than the dessert, or the wine will taste thin, even bitter.  We had a bottle of Pennisula Ridge Estates Winery 2006 Riesling Icewine.  Can't remember where it came from, but it was the perfect pairing.  
Bronze Medal, Riesling Icewine
Canadian Wine Awards, 2007

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