Creative Cuisine

Rayville Baking Co. Recipes

Posted at May 08, 2008 13:58

Chef Josh Anthony shares recipes from  farmhouse culinary classes taught at Rayville Baking Co. at Rayville northeast of Kansas City.

For more information, visit www.rayvillebakingco.com or call 816-776-2720.

FRENCH COUNTRY CHICKEN FRICASSEE
Courtesy of Rayville Baking Company’s Josh Anthony

For the marinade:
1 stalk celery, chopped
1 small leek, greens trimmed, bulb split, rinsed and chopped
1 carrot, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
3 cups dry red wine
16 thin slices bacon
4 Cornish hens, halved (or 8 chicken thighs)

For the stew:
2 tablespoons olive oil
1 1/2 teaspoons all-purpose flour
12 pearl onions, peeled
2 stalks celery, chopped diagonally
2 tablespoons port wine
2 tablespoons red current jelly (or a good quality tart jelly)
1 cup heavy cream
1 1/2 teaspoons sugar
2 tablespoons butter
4 sprigs of rosemary for garnish

Marinate the meat by combining the celery, leek, carrot, onion, garlic and wine in a large bowl. Wrap 2 slices of bacon around each half-hen, then secure with a toothpick or kitchen string. Put the hens in the marinade, cover and refrigerate overnight.

The next day, remove the hens from the marinade and blot them dry with paper towels. Strain the marinade into a bowl and reserve the liquid. Reserve the vegetables separately.

Preheat the oven to 325 degrees.

Meanwhile, heat the oil in a heavy casserole over medium-high heat. Working in batches, brown the Cornish hens on all sides, about 15 minutes per batch. Set the browned birds aside.

Add the reserved marinated vegetables to the pot. Sprinkle the flour over the vegetables and brown the vegetables. Add the reserved marinade liquid to the pot and bring to a boil. Reduce the heat to medium-low. Return the Cornish hens to the pot, cover, and place in the oven until the hens are well cooked, about 45 minutes.

Meanwhile, prepare the vegetables. First, bring a large pot of salt water to a boil over high heat. Cook the onions until they are just tender, about 7 minutes, and then remove them with a slotted spoon. Add the celery to the pot and cook until it is tender, about 3 minutes. Refresh the celery in ice water. Set the celery and onions aside.

Remove the Cornish hens from the pot and keep warm. Return the pot to the stovetop over medium heat. Stir in the port wine, jelly and cream. Stir in the sugar, followed by the butter.   Then add the onion and celery, stir until they are warmed through.

To serve: Plate two Cornish hen halves in the center of each plate, cover with sauce and surround with vegetables. Garnish each plate with a sprig of rosemary.

Serves 4.


COFFEE POTS DE CRÈME
Courtesy of Rayville Baking Company’s Josh Anthony

Flourless cooking spray for greasing
1 cup whole or low-fat milk
1 cup heavy cream
3/4 cup sugar, divided
2 tablespoons coarsely ground coffee beans
1 large egg
2 large egg yolks
1 teaspoon vanilla extract

Preheat the oven to 325 degrees. Fill a teakettle or a large pot with 8 cups of water and bring to a boil. Coat six 6-ounce ramekins or custard cups lightly with cooking spray and set them on a kitchen towel in a deep baking pan.

Combine the milk and cream with 1/4 cup of the sugar in a nonreactive saucepan and bring to a simmer over medium heat. Remove from the heat and keep warm.

Place 1/4 cup of the sugar in a heavy saucepan and cook over medium heat until the sugar liquefies and turns into a deep golden brown caramel, 4-5 minutes. Add the hot cream mixture to the caramel in 3 additions. Bring to a boil after each addition, stirring each time to dissolve the caramel, about 5 minutes total. Add the ground coffee and continue to simmer until the cream is well flavored, about 2 minutes. Strain the cream mixture through a fine-mesh strainer or a regular strainer lined with cheese cloth into a clean saucepan. Return the strained cream mixture to the saucepan and bring to a simmer.

While the cream mixture heats, blend the egg and egg yolks with the remaining 1/4 cup sugar in a heatproof bowl. Temper the eggs by gradually adding about one-third of the hot cream mixture, whisking constantly. Add the remaining cream mixture and stir. Add the vanilla extract to the custard mixture, stir, and strain through a fine-mesh strainer into the prepared ramekins, filling those three-fourths full.

Place baking pan on a pulled-out oven rack. Add enough boiling water to come halfway up the sides of the ramekins. Cover the pan loosely with parchment paper or aluminum foil and bake until the pots de crème are very glossy on the top and jiggle only slightly when shaken, about 20-25 minutes.

Remove the ramekins from the water bath. Let the pot de crème cool on a rack for 30 minutes, wrap individually, and refrigerate for at least 3 hours or up to 3 days before serving in the ramekins.

Serves 6.

 

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