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Presented by
Exclamation Catering
336-299-2600
www.exclamationscatering.com
Fresh Mixed Lettuce tossed with Pinot Grigio
Vinaigrette
Ingredients:
Mixture of Fresh Lettuce - washed and gently torn,
1/4 cup dry white wine (Pinot Grigio - Native Vines Winery)
1/4 cup lemon juice
1 teaspoon honey
1 tablespoon sharp Dijon mustard
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1/2 cup good olive oil
Shaved Parmesan Cheese
Grape Tomato pieces
Preparation Instructions:
Vinaigrette
Whisk white wine, lemon juice, honey, Dijon mustard, salt & pepper
together. Gradually add olive oil as you are whisking. Whisk until all
ingredients are combined.
Presentation
Gradually pour dressing over freshly washed & torn lettuce - toss gently.
Add parmesan and grape tomato pieces
Place on a large platter for service
Dried Fruit Stuffed Pork Loin with Apple Wine Jus
Ingredients:
3 lb Boneless Pork Loin
1/2 lb mixed dried fruit (apricots, apples, raisins, cranberries, pears,
plums, etc.)
1/4 cup apple wine - (Apple Wine - Native Vines Winery)
1/2 teaspoon parsley
1/2 teaspoon rosemary
1/2 teaspoon thyme
Kosher Salt & Pepper
Olive Oil
1 tablespoon strong Dijon Mustard
Preparation Instructions:
Pork
Carve a tunnel through the center of the pork. Work hands on both sides of the
pork to form a wide clear tunnel
Stuffing
Place dried fruit in food processor and rough chop. Remove fruit from the
processor into a bowl and add bread crumbs, garlic, ginger, apple wine, salt
& pepper. Mix until all is combined thoroughly. Stuff the prepared fruit
into the pork loin with your hands. The filling should be tightly packed into
the loin.
Outside of Pork Loin
Rub outside of loin with olive oil and Dijon Mustard. Pat pork with herb
mixture (parsley, rosemary, thyme), salt & pepper.
Cooking / Presentation
Place pork in a roasting pan sprayed with pan coat. Place 1/2 cup of apple
wine in bottom of the pan. Bake pork loin in a preheated 350 degree oven until
the meat thermometer reads 160 degrees. Approximately 50 minutes. Remove pork
from the roasting pan onto cutting board and let stand approximately 10
minutes before cutting. Deglaze the roasting pan on top of the stove with more
apple wine (approximately 1-1/2 cups). Scrape pan as you are deglazing. Cook
wine on stove for approximately 5 minutes, until it is reduced. Pour wine
reduction over sliced pork loin prior to serving. Garnish with whole dried
fruit pieces, parsley, rosemary and thyme sprigs.
Blackberry Wine Chocolate Mousse
Ingredients:
8 ounce semisweet chocolate
4 tablespoons unsalted butter
3 large eggs - separated
1/4 cup granulated sugar
1-1/4 cups cold heavy cream
1/8 cup Blackberry Wine - (Blackberry Wine - Native Vines Winery)
Chocolate Shavings and blackberries for garnish
Preparation Instructions:
Mousse
Chocolate - Place chocolate and butter in stainless steel bowl over boiling
water. Stir until melted. Remove from heat and beat until smooth. Place bowl
back over the heat and add 3 egg yolks one at a time - beat well after each
egg.
Egg Whites - With a mixer, beat the 3 egg whites until they form soft peaks.
Add 2 tablespoons of sugar and beat egg whites until they are stiff. Transfer
mixture to another bowl.
Heavy Cream - Beat 1-1/4 cups cold heavy cream. Add remaining 2 tablespoons
sugar. Continue to beat mixture until it has soft peaks. Reserve 1/3 cream
(for garnish) Fold remainder of cream with blackberry wine. Combine egg whites
with chocolate mixture - folding gently. Gradually add whipped cream -
reserving some for top of mousse.
Presentation
Place mousse in chocolate cups or wine glasses. Garnish with extra whipped
cream and chocolate shavings.
*note: this recipe contains lightly cooked eggs and has a slight risk of
Salmonella. Only use fresh, refrigerated grade A or AA eggs.
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