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MENUS/RECIPES
The 2008 Irish Cottage Boutique Hotel’s Wine Lover’s Weekend package featured an extensive gourmet menu
and selection of wines and whiskey.
The chefs of Vinny Vanucchi’s ‘Littly Italy,’ Frank O’Dowd’s Irish Pub, and
One Eleven Main transported diners
around the globe on an international food & wine journey.
The 2008 menu featured delectable appetizers, savory entrees, delicious desserts and fine wine and spirits.
2008 Recipes
Italian Cream with Fennel and Sausage Soup
From Godfather of All Wine Dinners
24 oz. Rope Sausage, cooked and sliced
1 qt. Heavy Cream
1 qt. Milk
4 large Potatoes, sliced
2 medium Zucchini, diced
2 medium Tomatoes, diced
1/4 cup Celery
1/4 cup Onion
1/4 cup Carrot
2 oz. Chicken Base
2 Tbsp. Dry Tarragon
3 cups Marinara Sauce
1/4 cup of Fresh Fennel
Corn Starch and/or Rue to Thicken
1. Add all ingredients except cornstarch and sausage.
2. Simmer until potatoes are tender.
3. Add sausage.
4. Add cornstarch and/or Rue to thicken.
5. Simmer 20 minutes.
Jameson Whiskey Raisin Reduction Sauce
From the “Holy Water” Jameson Whiskey Seminar and Luncheon
2 cups Beef Stock
¾ cup Jameson Whiskey
2 Tbsp. sugar
¼ Tbsp. salt
¼ Tbsp. pepper
1 Tbsp. chopped garlic
¼ raisins
1. Combine all ingredients except Raisins and reduce.
2. Add Raisins and serve.
Sweet Potato Leek Soup
From “Wine Balancing” Dinner
1 pound Sweet Potatoes, peeled and rough cut
3 Leeks
2 qt. Vegetable Stock
2 qt. Heavy Cream
Sriracha to taste
½ Tbsp. Curry Powder
½ tsp. Cumin
½ tsp. Chili Powder
Salt
Pepper
1. Add Sweet Potatoes and Leeks to a saucepot with a little extra virgin oil.
2. Add Vegetable Stock and reduce by half.
3. Add Heavy Cream and bring to a boil.
4. Reduce to a simmer for 15- 20 min.
5. Add Curry, Cumin and Chili Powder.
6. Puree until smooth and season to taste with Sriracha, Salt and Pepper.
Cabernet Strawberry Coulis
From “Wine Balancing” Dinner
2 cups Cabernet
1 cup Water
1 cup Sugar
1 pint Strawberries, hulled
1. Combine Cabernet, Water and Sugar in a sauce pot.
2. Bring to a boil and reduce until a syrup. (volume reduce by 2/3rds.)
3. Add Strawberries and cook for 10 min.
4. Remove from heat and allow to cool to room temperature.
5. Puree the sauce and strain through fine sieve to remove seeds.
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