Restaurant Equipment & Supply

Warm Recipes for your Fine Dining Restaurant in Winter

Dec 6, 2013 10:27:00 AM

Warm Recipes for your Fine Dining Restaurant in Winter

Depending on where your restaurant is located, you may see a decline in patronage during the winter. A lot of it has to do with the weather. As temperatures drop below freezing, consumers are much less likely to go out to do much, especially dine in restaurants. If you notice a drop in business when the temperature falls, try and add a few things to your menu that will make the customers want to come out. When it’s blisteringly cold, your restaurant goers will want something to sustain warmth. Always keep that in mind. Here are a couple of exquisite recipes to try in your restaurant as winter arrives.

Chicken Pot Pie
Chicken pot pie has certainly been done before, but not to this degree. From the Pacific Northwest magazine The Washingtonian comes this pot pie that will keep your customers warm, and more importantly, happy. Keep the bland pot pie in the freezer and use your food crafting expertise to make this dish. Your patronage can tell the difference. This recipe serves four, but pot pies will likely be a single serving in your restaurant. How much you want to make is up to you.

Velouté sauce ingredients
• 2 ounces olive oil or canola oil
• 1 tablespoon unsalted butter
• 2 cups small-diced yellow onion
• 2 cups small-diced celery
• 2 cloves garlic, minced
• 1 bay leaf
• 1 sprig fresh thyme
• ¾ cup flour
• 1 cup chicken stock, warm
• 2 cups whole milk, warm
• Salt and pepper to taste

Velouté sauce directions
Heat the oil and butter in a large sauté pan over low heat. Add the onions, celery, garlic, bay leaf, and thyme. Sauté 5 to 8 minutes or until the onions are transparent. Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes. Add the warm stock and milk, whisking to combine. Raise the heat and bring to a boil, then reduce the heat to a low simmer. Continue to simmer for 15 minutes. Add salt and pepper to taste. Remove the velouté from the heat and strain. Set the liquid aside.

Filling and pie ingredients
• ¼ cup olive or canola oil
• 1 pound yellow onions, roughly chopped
• 1 cup large-diced carrots
• ¾ cup large-diced celery
• 2 cloves garlic, minced
• 1 chicken bouillon cube
• ¾ cup white wine
• 1 cup small-diced potatoes
• 2 cups chicken velouté
• 1 cup heavy cream
• 2 tablespoons unsalted butter, plus extra for brushing
• 1 tablespoon maple syrup
• 1 cup peas (fresh or frozen)
• 2½ pounds rotisserie chicken meat, cut into large pieces
• 2 tablespoons grated Parmesan cheese
• 4 pieces Pillsbury “Just Unroll!” pie crust
• Salt and pepper to taste

Filling and pie directions
Preheat the oven to 350 degrees. Heat the oil in a large sauté pan over medium heat. Sauté the onions, carrots, celery, and garlic until the onions begin to soften. Add the chicken bouillon cube and white wine, and reduce by half. Add the potatoes and chicken velouté, and simmer for approximately 2 minutes. Add the heavy cream and continue to simmer until the potatoes are tender. Be careful not to burn the mixture. Remove from the heat. Fold in the butter, maple syrup, peas, chicken, and Parmesan cheese. Add salt and pepper to taste. Divide the filling evenly into 4 oven-safe vessels. Top each with pie dough. Lightly brush the tops with the remaining butter, and if desired, sprinkle with pepper. Bake for about 40 minutes or until the dough is golden brown.


Duck Breast with Currants and Foie Gras-Maitake Bread Pudding Recipe
Judging by the name, you can tell this dish is a high-end feast. As with anything duck related, time, care and craft goes into this dish from This entree will take your customers to wide ends of the flavor spectrum. It is a complicated recipe, but the flavor and French flair will keep your customers coming back for more. It serves four.

For the bread pudding:
• 1 onion, diced
• 2 tablespoons butter
• 1 quart stale plain French baguettes, bottom crusts removed and diced (not sourdough)
• 1 tablespoon oil
• 2 cups maitake mushrooms, cleaned
• Salt and pepper, to taste
• 4 ounces foie gras mousse, roughly cubed
• 2 cups chicken stock (more or less, depending on dryness of the bread)
• 1 tablespoon chopped fresh chives
• ½ tablespoon chopped fresh parsley

For the duck:
• 4 boneless duck breasts, skin on
• Salt and pepper, to taste
• 3 tablespoons dried currants (or any dried red fruit such as prunes or cranberries)
• ¼ cup port
• 1 bunch spinach, washed
• 1 tablespoon butter

For the bread pudding:
Preheat the oven to 400 degrees. In a small sauté pan, sweat the onion in ½ the butter on medium-low heat, stirring until soft and translucent, about 5 minutes. Add to a bowl with the cubed bread. Heat a pan on high. Add the oil, and when just smoking, add the mushrooms followed by the remaining butter, then season with salt and pepper. Sauté until crisp and cooked through. Add this to the bowl as well. Add remaining ingredients and stir, allowing bread to soak up the chicken stock. The bread should be quite wet, but no stock should pool at the bottom — you may need to let the mixture sit a bit, then stir again so that the bread soaks up the liquid. Add more stock as necessary. Taste and adjust seasonings. Place in 4-ounce ramekins and bake at 400 degrees until golden brown and crispy on the top, about 30-35 minutes.

For the duck:
In the meantime, heat a sauté pan on high. Season the duck breasts both sides with salt and pepper and place in the dry pan skin side down. Turn heat immediately to lowest setting. As the fat accumulates, pour it off. Continue until the skin is deep brown and rendered off most of its fat. Turn over, raise heat to high, and finish to desired temperature. Remove to a warm plate. Add the currants and port to the same sauté pan and bring to a boil. Reduce until most of the liquid is cooked off and is slightly syrupy. Add any accumulated juices from the duck. Cook the spinach with the butter and season with salt. Drain and serve with the bread puddings, the duck, and the currant sauce.


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