Cotuit Liquors and Empire Wine and Spirits

RECIPES

It's NEVER too cold for Ice Cream!

Ice Cream Drink Recipes
from
Mark Lawrence of Polar Cave Ice Cream Parlor
http://www.polarcave.com/

For a standard recipe:

Ingredients:
3 oz. Liquor (1.5 oz. per if using two liquors, 1 oz. per if using three liquors) 2 scoops Ice Cream
Instructions:
Blend all the ingredients. Add small amounts of milk until the drink is slushy. Serve in chilled cocktail glass. Top with whipped cream (optional)

Here are a few of Mark's Specialty Drinks. Of course, they ALL taste best with Polar Cave Ice Cream!

Arctic Margarita: Orange Pineapple Ice Cream*, milk and Tequila
Creamsicle: Orange Sherbet, milk and Stoli Vanilla
Mexican Eskimo: Vanilla Ice Cream, Kahlua, milk

BEER BRATS

Recipe courtesy of Rick Rollo

Ingredients: 1 dozen brats

Beer to cover

1 medium large sweet onion
2 ounces (1/2 stick) butter

Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup and/or mustard.

Guiness Stout Brownies

45 minutes - 15 minutes prep time - Serves 32

Ingredients: 1 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature, cut into cubes

8 ounces bittersweet chocolate, chopped

3/4 cup white chocolate chips

4 large eggs, at room temperature

1 cup superfine sugar

1 1/4 cups Guinness stout, see Note below

1 cup semi-sweet chocolate chips

1/8 cup powdered sugar

Preheat oven to 375 degrees. Line a 9x13 inch baking pan with nonstick foil. In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside. Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semi-sweet chocolate chips evenly on top of batter (some will sink in). Pour into prepared baking pan. Bake 30-40 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean. Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.

NOTE: The Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.

Sauteed Chicken Saltimbocca with Prosciutto, Mushrooms and Marsala
From our Sip & Saute with
Bob Calderone of the Barnstable Restaurant and Tavern

Flatten a 8 oz. Boneless Chicken Breast with a Mallet or Cleaver…
Firmly Press Fresh Sage Leaves and Thinly Sliced Prosciutto to Chicken Breast…
Preheat a 12 inch Heavy Duty Sauté Pan…Add 3 oz. Olive Oil to the Pan…
Dredge Chicken Breast in Flour and Add to Pan, Prosciutto Side Down…
Cook for 3 Minute…Turn to other side and Continue Cooking for 3 additional Minutes…Add ½ cup Roasted White Mushrooms…Deglaze with 1 cup of Marsala and add 1 cup of Chicken Stock… Bring to a Boil and Simmer until Chicken Breast is Cooked Thru about 5 Minutes…Finish with 4 oz. of Unsalted Butter, 1 Tbls. Chopped Parsley and 4 oz. Marsala… if Necessary Adjust Consistency of Sauce with Additional Chicken Stock

Sauteed Sea Scallops with Bacon, Parmesan and Scallions
From our Sip & Saute with
Bob Calderone of the Barnstable Restaurant and Tavern

Preheat a 12 in. heavy duty saute pan...Add 3 oz. olive oil to the pan...Add 1 lb. dry sea scallops with salt and pepper...Cook on first side for one minute...Turn scallops and continue cooking for 30 seconds... Deglaze with 4 oz. white wine...Add 1 cup extra heavy cream, 1/4 cup chopped bacon and bring to a boil...add and incorporate 4 oz. unsalted butter...Finish with 3 oz. grated parmesan cheese, 2 Tbls. sliced scallions, 1/2 Tbls. each chopped basil, parsley and chives. Serve with salad and bread.

From our "Fat Tuesday" Sip & Saute
@The Winery 53
By Chef Ken Wisneski

New Orleans Classic Barbecue Shrimp

3 pounds large gulf shrimp
2 Tbsp creold seasoning
2 Tlbsp olive oil
1/4 cup fine diced onions
2 Tbsp minced garlic
3 lemons, peeled @ sectioned
1/2 cup worcestershire sauce
1 1/2 cups heavy cream
2 Tbsp butter

In saute pan heat oil, coat shrimp with flour and creole seasoning (you can purchase this in the store). Add to hot oil - brown a little. Add onions, garlic and lemon sections. Deglaze with white wine, add worcestershire and reduce. Add heavy cream - reduce. Finish with whole butter. Serves 6

The Winery 53
By Chef Ken Wisneski

New Orleans Oyster Stew with Andouilli & Fennel in a Light Cream, Seafood Broth
~~~~~~~
• 3 Dozen freshly shucked Oysters
(Reserve Oyster liquid)
• ¼ cup unsalted butter
• 1/8 cup diced Andouilli sausage
• 1 cup shaved fennel
• 1 tbls roasted garlic
• 1 quarts heavy whipping cream
• Salt & pepper ( to taste)
• Parsley ( garnish )
• Potato Chips ( garnish )

In heavy bottom stockpot, heat butter, add Andouilli, fennel & garlic. Sauté 3 to 5 min. until vegetables are translucent
Add oyster liquid & cream bring to a boil
Add shucked oysters
Garnish

Duxbury Oyster Hash with Shiitake Mushrooms, Fire Roasted Cherry Tomatoes & Opal Basil Microgreens

Dozen freshly shucked Oyster
(Reserve Oyster liquid)
• Vegetable Oil
• Shiitake mushrooms
• Roasted Red Peppers
• Caramelized Onions
• Cherry Tomatoes
• 1 tbls Roasted Garlic
• Salt & pepper ( to taste)
• 2 tbls Unsalted Butter
• Fried Grated Potato
• Opal Basil( garnish )

In heavy bottom Sauté pan heat oil, add peppers, onions, cherry tomatoes & garlic. Sauté 3 min. until vegetables are translucent
Add oyster liquid, Add shucked oysters
Toss with fried potato
Opal Basil Garnish

Sautéed Shrimp Crostini with Garlic, Spinach, and Plum Tomatoes
Recipe from Chef Bob Calderone of The Barnstable Restaurant &Tavern

Ingredients for 2 Appetizer Servings
2 oz. Canola Oil
6 Cloves Poached Garlic
10 Jumbo Shrimp Peeled and Deveined
1 cup Diced Plum Tomatoes
4 0z. White Wine
1 oz. Chili Sauce
4 oz. Tomato Sauce
4 oz. Clam Juice
3 oz. Butter
1 cup Spinach
2 Tbls. Fresh Herb Mix (Basil, Parsley and Chives)
1 Tbls. Lemon Juice
2 Tbls. Parmesan Cheese

Method…Heat Oil in a Heavy Sauté Pan…Add Shrimp, Salt and Pepper and Cook On One Side For 1 Minute…Turn Shrimp and Continue Cooking for 30 Seconds…Add Garlic and Plum Tomatoes and Fold into the Shrimp…Deglaze with White Wine…add Chili Sauce, Tomato Sauce and Clam Juice and Bring To A Boil…When Shrimp Are Just About Cooked Through Add Butter, Lemon Juice, Spinach and Fresh Herbs…Before Plating
Add Parmesan Cheese… Arrange Shrimp on Toasted Croutons and Top with Remaining Sauce…To Make The Croutons Slice Hearty Country Bread…Drizzle with Oil and Bake In a Hot Oven Until Golden Brown…These Can Be Made 1 Hour Ahead of Plating

Sautéed Beef Tenderloin with Shitake Mushrooms, Pearl Onions and Marsala
Recipe from Chef Bob Calderone of The Barnstable Restaurant &Tavern

Ingredients For 2 Entrée Servings
4 Pieces 4 0z. Beef Tenderloin Medallions
Canola Oil
4 Poached Garlic Cloves
1-Cup Sliced Shitake Mushrooms
1 ½ Cup Peeled and Cooked Pearl Onions
4 oz. Marsala
8 oz. Red Wine Demi Glace or Beef Broth
4 Tbls. Butter
2 Tbls. Fresh Herbs (Parsley and Rosemary)

Method…In a Heavy Sauté Pan Sear Seasoned Beef Tenderloin on Both Sides and Remove From Pan…Add and Sautee Garlic, Shitake Mushrooms and Pearl Onions until Mushrooms Are Golden Brown…Deglaze with Marsala and Reduce…Add Demi Glace or Broth and Simmer…Finish with Butter, Salt, Pepper and Herbs…Return Beef and Juices to Sauce to Heat Through and Your Ready For Service…