Colombo Marsala Recipe Contest Winner Announced!

Colombo Marsala Recipe Contest Winner Announced!

Last month we announced the finalists in our contest with our friends Colombo Marsala Wine. The premise was simple: chefs were invited to submit their best recipe showcasing the wine, then we'd pick a winner and send them to the Toscana Saporita cooking school in Italy. And the winner is...

July 28, 2014
Congratulations to chef Jenn Louis of Lincoln Restaurant and Sunshine Tavern in Portland Oregon for her foie gras parfait and pork-marsala terrine with marsala sultanas!

Here's the winning recipe:

Foie gras parfait: Serves 6 Yield: 6-3 ounce portions  

8oz raw foie gras cubes (available at dartagnan.com)

¾c cream
1T Marsala
1t sugar
1t salt
pinch curing salt
½t black pepper
¼t ground nutmeg
3 egg yolks
1 egg
gelée, see below for recipe.

Preheat oven to 275 degrees, non-convection. Bring the cream to a simmer and set aside to let it cool slightly. Puree the foie gras in a blender with Marsala, sugar, salt, curing salt, black pepper, nutmeg and eggs. Temper in cream and process until frothy. Strain through a sieve and divide amongst 6 small glass jars or ramekins, about 5 ounces each.  

Bake in jars in a half 4-inch hotel pan with hot water coming 2/3 up sides of jars, covered with foil for approximately 25-30 minutes, or until slightly wobbly. Uncover and remove jars from hotel pan, let cool to room temperature. Chill glasses until completely cool, then divide gelée between glasses. Chill.  

Gelée

1t powdered gelatin
1/2c Marsala
3T water
1T sugar
½t white wine vinegar  

Combine the Marsala, water, sugar and vinegar in a pot, and sprinkle the gelatin over the top. Let sit about 5 minutes, and then bring the mixture to a boil and stir to dissolve the gelatin. Strain into a small glass and allow to cool to room temperature. Spoon gelée over fully chilled parfaits when gelée is room temperature. Chill parfait until gelée is set, about 1-2 hours. Serve with baguette and Marsala sultanas (recipe below).  

Pork and Marsala terrine:

1½ pounds ground pork
6oz tesa, pancetta or bacon, finely diced
½c water
½c Marsala
1 sprig thyme
zest of 1/2 orange
sherry vinegar to taste  

Combine pork shoulder and tesa in pot with water, Marsala, and thyme. Simmer gently until most liquid evaporates and mostly only fat remains, about 1 hour. Season meat with orange zest, black pepper and kosher salt. Pack into a terrine or bowl lined with plastic wrap, gathering up edges of plastic and folding over to securely package into a tight bundle within the terrine. Chill overnight. Serve, sliced, at room temperature with coarse salt and Marsala sultanas (recipe follows).  

Marsala sultanas:

½c Marsala
½ c orange juice
¼c buckwheat honey
¼c sugar
1 cinnamon stick
1 bay leaf
1c golden raisins
½T sherry vinegar   

In a large sauce pot, combine Marsala, orange juice, honey, sugar, cinnamon and bay leaves. Bring to a simmer and cook until liquid is reduced by half. The sauce should be thick and gently coat the back of a spoon. Strain the hot liquid over the sultanas and allow to cool to room temperature. Season with salt and sherry vinegar to taste. Store in refrigerator for up to 1 month.

Congrats Jenn!