Cooking class Citrus self down

Meet the chefs

Chef chris smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

Chef celeste

California Culinarian. Kitchen Kahuna. Sweet Soul.

The wines.

Muscat 2014. Muscat love, baby. This sweetheart is drier than you think and that’s why

we’re matching it up with Chef Celeste’s Fried Artichokes w/ Citrus Aioli,

and again with her Pan Seared Pork Tender Medallion w/ Kumquat

Jalapeno Relish.

Sangria Rouge. Orange you glad we’re having Sangria? It should be an amazing pairing

with Chef Chris’ Blood Orange Salad.

Chardonnay Reserve 2013 Chardonnay to save the day! We’re pairing this lovely with Chef Chris’

Pasta w/ Sautéed Prawn, Olive Oil and Lemon Sauce.

Ice wine Ice, ice baby! Honey and citrus notes make this a perfect pairing for Chef

Chris’ Citrus Cake in a Jar!

Fried Artichokes w/ Citrus AioliFried Artichokes w/ Citrus AioliFried Artichokes w/ Citrus AioliFried Artichokes w/ Citrus Aioli

Chef Celeste

12 oz can artichokes, whole in water (approximately 6-8ea artichokes, depending on size) 8 ea Kalamata olive, pitted 3 ea whole egg, beaten 1 cup panko Drain your artichokes well. Place an olive in the heart of the artichoke and dunk into the egg wash and place in the bowl of panko. Coat well. Repeat until all your artichokes are coated. Set aside. With a pan of hot oil that is registering at 350 degrees. Slowly lower your artichokes 3 or 4 at a time and fry until golden brown. Drain in a lined paper towel pan. Cool slightly and serve with aioli. Aioli: 3 ea egg yolk ¾ cup extra virgin olive oil 3 ea whole garlic Salt and pepper to taste ½ ea lemon juice fresh Using a hand blender, place your egg yolks in a bowl along with garlic and start your blender. Slowly drizzle your olive oil. Once emulsified add your lemon juice and salt and pepper to taste. Set aside.

Blood orange saladBlood orange saladBlood orange saladBlood orange salad Chef Chris

INGREDIENTS

3 large fresh blood oranges 6 cups mixed salad greens 2 medium sweet red onions 1 cup black olives, pitted and chopped ¾ cup artichoke hearts, quartered 1 cup crumbled Feta cheese 1 cup extra-virgin olive oil ¼ cup red wine vinegar ¼ cup blood orange juice Salt and black pepper to taste Sunflower seeds, lightly toasted PREPARATION Peel the oranges, discard any seeds and use a sharp knife to remove all the white part. Cut in thick slices and divide each slice in half. Wash and dry the salad greens Cut the red onions in thin slices along with the black olives and artichoke hearts. Place the oranges, salad greens, onions, black olives, artichoke hearts and crumbled Feta cheese in a salad bowl. Mix the olive oil, red wine vinegar, blood orange juice and salt and pepper together in a bowl and drizzle over the salad. Toss. Set aside for 20 minutes before serving. Garnish salad with blood orange zest and lightly toasted sunflower seeds.

PastPastPastPasta w/ a w/ a w/ a w/ sautéedsautéedsautéedsautéed Prawns, olive oil Prawns, olive oil Prawns, olive oil Prawns, olive oil and lemon sauceand lemon sauceand lemon sauceand lemon sauce Chef Chris

INGREDIENTS

1 medium onion, finely chopped 2 large cloves fresh garlic, finely chopped 1 cup extra virgin olive oil 1 pound pasta (your choice) 1 pound prawns 1 T butter 3 large lemons, juiced, plus lemon zest Salt and freshly ground black pepper to taste ½ cup freshly grated Parmesan cheese Garnish, freshly chopped parsley White wine to deglaze pan PREPARATION Sauté the onion in the olive oil in a large sauté pan until translucent. Add the chopped garlic and cook about 30 to 40 seconds until fragrant. Remove from heat and keep warm. Cook the pasta in a large pot of salted, boiling water until al dente. Sauté prawns in butter and deglaze pan with white wine. Drain pasta well and transfer to the pan with the onion and garlic. Add the sautéed prawns and toss briefly over medium heat until heated through. Transfer to a warm serving dish. Add the lemon juice, salt, pepper and Parmesan cheese. Toss well. Garnish with chopped parsley and freshly zested lemon rind. Serve.

Pan Seared Pork tender medallion Pan Seared Pork tender medallion Pan Seared Pork tender medallion Pan Seared Pork tender medallion w/ kumquat jalapeno relishw/ kumquat jalapeno relishw/ kumquat jalapeno relishw/ kumquat jalapeno relish Chef Celeste

INGREDIENTS

Brine:

4 cups water 1 cup white distilled vinegar 2 cup sugar 1 cup salt 1 ea fresh laurel leaf 2 ea 1 lb pork tenderloin Salt and pepper Bring to a boil and cool. Once cooled, submerge your pork and brine for 24hrs. Drain well and pat dry before searing. In a hot skillet, add 3 tablespoon of olive oil. Salt and pepper your pork. Once hot, sear all sides of the pork and place in a preheated 350 degree oven for about 15 minutes. Check your protein and insert a thermometer to read 140 degrees. If more time is needed, return back into the oven. Remove from the oven and tent it with a foil and let rest for at least 10 minutes before cutting into it. Keep in mind, the target internal temperature after removing the pork tenderloin will increase 5 to 10 degrees from when it was initially removed. Relish:

2 cups fresh kumquats, stemmed, deseeded, sliced 1 cup fresh granny smith apples, diced ½ cup dried apricots, diced 3 T fresh jalapenos, minced, deseeded 1 ea shallots, medium, minced 1 cup Lynfred white wine, on the sweet side perhaps the WOM Muscat ¾ cup water ¾ cup sugar 1 T salt ½ cup white balsamic 2 T fresh thyme Salt and pepper In a medium sauce pan, add olive oil and sauté shallots, apple and ½ the jalapeno. Cook until shallots are soft. Add kumquats, apricots and deglaze with white wine. Once the wine has evaporated then add your remainder of ingredients, except half of your thyme. Bring to a boil and turn down the heat to a slight simmer. Let it thicken for about 10 minutes. Adjust seasoning if needed. Remove from heat then add the rest of your jalapenos and thyme. Relish can be made a day in advance. Slice your tenderloin into medallion and spoon relish over. Yummy. Enjoy.

Citrus cake in a jarCitrus cake in a jarCitrus cake in a jarCitrus cake in a jar (Cake to go)(Cake to go)(Cake to go)(Cake to go) Chef Chris

CREAM INGREDIENTS

5 egg yolks 5 oz. granulated sugar 2 cups whole milk Dash of salt 1 teaspoon finely grated zest of 1 orange ½ teaspoon pure vanilla extract CREAM PREPARATION

Whisk the egg yolks and sugar in a medium sauce pan until pale and creamy. Bring the milk to a boil with the salt and orange zest. Add to the egg yolk and sugar mixture. Cook over very low heat, stirring constantly until the orange cream thickens. Add vanilla extract and allow cream to cool. CAKE IN A JAR INGREDIENTS

Jelly jars w/ lids White cake, sponge cake or angel food cake (homemade or store bought) 1 can pineapple chunks 1 can whole mandarin orange segments 1 cup simple syrup infused w/ Triple Sec Liqueur (to brush on cake) Garnish: freshly whipped cream and dried candied lemon slices CAKE IN A JAR PREPARATION

Layer all ingredients in jelly jars. Garnish with rosette of whipped cream. Screw on lids.

Lynfred WineryLynfred WineryLynfred WineryLynfred Winery

Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

Notes

www.lynfredwinery.com