Brrr……It’s Cold Outside!
Braises, stews, rich flavors, chowders, cream sauces, dried fruits, jams, and comfort foods are all signs on a menu that it is cold outside and winter is here. That’s if you didn’t notice already.
Even though I love the change of seasons and what they have to offer, by Valentine’s Day I am already craving spring flare! Until then…our Winter Menu offers all things, well, winter.
One appetizer that I enjoy preparing is the Yukon Gold Potato, Roasted Garlic, and Vermont Cheddar Perogi. The smooth comforting texture of a dumpling filled with whipped potatoes, roasted garlic puree, and sharp Cabot cheddar is all things winter. These tasty dumplings sit upon a braised chicken stew with fennel, leeks, and fresh herbs. Very reminiscent of chicken and dumplings that most of us grew up with! May I suggest an oakey and Buttery Chardonnay?
As for Entrees, you can’t go wrong with the Spiced Breast of Duck, with house made duck confit, quinoa (keen-wa), spinach, caramelized onions, and a spiced cranberry jam.
I always prepare Braised Beef Short Ribs during winter, this year I am using a 1-pound bone in Angus beef short rib. Slow cooked until the meat falls of the bone, it is served with mashed root vegetables, seasonal vegetables and a Pomegranate Gastrique, a classic French sweet and sour sauce made by creating a caramel, then adding pomegranate juice. The only thing this dish needs is a nice glass of Syrah full of fruit flavors!
Chef Corey Fletcher
Colby Hill Inn