Braised Spring Lamb, Goat Cheese, Mixed Greens, Charred Asparagus

 

1 pound Lamb Stew meat, trimmed and cut to equal size
1 bulb fennel, cored and diced
1 medium Spanish onion, diced
12 cloves garlic, sliced
salt and pepper
sherry vinegar
1 cup pinot noir
1 cup beef stock
corn oil to brown mixture in

 

Season lamb with salt and pepper. Preheat a heavy gauge, 4-quart saucepan to medium high heat. Begin browning lamb meat in small batches. Remove when browned and set aside. Continue process until final batch is browned. Add fennel, onion and garlic to remaining lamb meat and juices. Stir mixture for one minute on high heat. Add pinot noir and reduce juices by one half volume. Add beef stock and simmer on medium to medium low heat for 45 minutes to 1 hour or until lamb is fork tender. Adjust acidity with 1-2 teaspoons of sherry vinegar, adjust salt and pepper as well. Keep warm while salad is prepared.

 

Bring a 10-inch sauté pan to high heat.  Remove fibrous ends of asparagus. Add just enough corn oil to coat pan. Add asparagus and let char, do not move to soon. Do this step in small batches. Set asparagus aside, season with salt and black pepper. 

 

Assemble fresh salad greens on six plates. Crumble 1 to 2 ounces of goat cheese over each salad.  Dress salad with extra virgin olive oil, sherry vinegar, salt and pepper. Garnish with charred asparagus and 3 ounces of warmed lamb ragout.  Bon Appetit.

 

Serves 6

 

 

 

Strawberry Zinfandel Soup with Candied Pecans & Lilac Whipped Cream

 

2 pounds fresh strawberries hulls removed
1 cup sugar
1 1/2 cup zinfandel
2 sprigs of garden mint leaves removed
2 pinches fresh cracked black pepper
1 half cup heavy cream

 

In a four-quart, non-reactive saucepan, make simple syrup with sugar and wine. Cook for 2 to 3 minutes until clear. Add strawberries, mint and fresh black pepper. Cook this mixture until berries are tender and the color changes. Turn heat off and gently cool on range. In a high speed blender, puree mixture until smooth. Add heavy cream to smooth out the soup. Chill completely. This soup can be made days in advance. 

 

Candied Pecans

 

1/2 cup granulated sugar
1 cup pecan halves

 

In an 8-inch sauté pan, slowly melt sugar over medium low heat. Do not move sugar until the edges begin to brown and melt. At this point, increase heat to medium. Shake and move the pan until the mixture has melted and become clear.  Add 1 cup pecans and return pan to medium low heat. Do not stir nuts until the edges begin to loosen. Fold nuts into the sugar mixture until coated. Turn nuts out onto a cookie sheet and let set for 15 minutes. Rough chop candied pecans.

 

Lilac (or Rose) Whipped Cream

 

3 lilac blossoms, most fragrant in early spring
1 1/2 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract

 

Meddle lilac blossoms in a stainless steel bowl with granulated sugar and vanilla extract. Add heavy cream and whisk until stiff peaks form.

 

To serve: 4-6 ounces of soup per guest. Garnish soup with candied pecans and homemade whipped cream.

 

Rose petals may be substituted for lilac blossoms. Be sure to use only pesticide-free roses. Do not use roses from a florist.

 

Serves 6