Roast Squab with Sherry and Wild Mushroom Sauce

Squab is a game bird that sees little use today in our contemporary menus, but it is still considered a classic in traditional provincial cooking. Having never worked with squab I decided to simply over roast the bird to gain a better understanding of the medium. Squab is a rich, gamey bird, tasting somewhere between duck and turkey. To compliment the richness of the squab and to accent its gamey qualities I devised a simple sherry sauce to go with it. Overall the dish was quite successful.

You will need (for two):

2 squab
1 ½ cup sliced mushrooms (I used portabella, oyster and some dried wood ear mushrooms for texture and a woodsy flavor)
2-3 cups sweet sherry
¼ cup chopped walnuts
3 cloves garlic, minced
2-3 shallots, minced
¼ sweet onion, coarsely chopped
Thyme
Savory
Black pepper
3 tablespoons butter
1 tablespoon balsamic vinegar
1 teaspoon corn starch (for thickening)

Preparing the squab:

• Make sure the poultry is cleaned and thoroughly thawed if previously frozen.
• Place squab in a baking pan and pour 1 cup of sherry over it making sure to completely coat the birds inside and out.
• Rub the squab with black pepper, thyme, and savory.
• Spread butter on squab
• Sprinkle with ½ cup of mushrooms, garlic, and onions.
• Place in an over and bake at 350 degrees for about 1 hour or until the juices run clearly when the pierced with a fork.

Sherry and Mushroom Sauce

• Heat a medium saucepan and toast the walnuts.
• Add the balsamic vinegar, black pepper, and shallots.
• Add about two cups of sherry, mushrooms, and a tablespoon of butter.
• Bring the mixture to a simmer, stir occasionally until the mushrooms are tender.
• Dissolve the cornstarch in about a ¼ cup cold water and add to the mixture.
• Increase temperature until the mixture thickens.
• Pour over roasted squab when platting.

Enjoy!

Spicy Sea Bass with Olive Dressing

This is a Sicilian inspired preparation for fish. The flavors balance out with sweetness, saltiness, and spiciness. A rich or fatty fish works better; traditionally sardines, which are very oily are used. The components to this dish can be prepared ahead of time, and are actually better if they can rest a few hours, making this a great preparation for dinner parties.

You will need:

About 1 lb of boneless fish fillet or about 4 large sardines
4 red hot peppers
¼ cup chopped black olives
¼ cup green olives
¼ cup Kalmative olives
1 teaspoon capers
2 White wine, slightly sweet works well
¼ White wine vinegar
1 tablespoon dry vermouth
Olive oil
Black pepper
Sea Salt
3 cloves of garlic
Several leaves of basil

Fish Marinade

• Slice 1 red hot pepper finely
• Place fish in a bowl and sprinkle with black pepper and red pepper. Add sea salt liberally. Pour 1 cup of white wine over the fish and let stand in refrigerator.

Olive Dressing

• Chop green, black, and Kalmative olives.
• Dice remaining red hot peppers
• Combine olives and peppers in a bowl with capers, vinegar, dry vermouth, and 2 teaspoons of olive oil. Crush garlic and muddle basil leaves and add to mixture. Season with black pepper to taste.
• Let rest to allow the flavors to integrate.

Putting it Together

• Fry fish in a pan with a little oil and white wine
• Using a slotted spoon, place olive mix over fish
• Serve with a pasta and side dish
• Enjoy!

Prosciutto Wrapped Chicken and Basil

Cured meats, like cheeses, have a complexity of flavors that few other foods can rival. They offer savory notes paired with notes of saltiness, smoke, earthiness, sweetness, and rich fats. Often intended to stand on their own, the featuring of hams and sausages in traditional tapas for example, cured meats can also be incorporated successfully into more complex dishes. It is important to keep a few points when using cured meats though to maximize their potential. Finesse is key; it is easy to lose the subtler flavors in a muddled or crowded dish, and it is just as easy to have the saltiness or smokiness overpower flavors in other dishes. Also these meats are dense and rich; there is such a thing as too much of a good thing.

I found this recipe to make good use of prosciutto, one of my favorite Italian cured meats. The prosciutto’s richness and flavors meld well with the chicken and cheese, creating a complex, but well balanced entrée.

You will need:
2 boneless skinless chicken breasts
6 or so large pieces of thin sliced prosciutto
2-3 fresh sprigs of basil, about 10 leaves or so
½ cup grated or crumbled parmesan cheese; I prefer a good, sharp cheese
2 cloves crushed garlic
Black pepper
Olive oil

• Rub the chicken in black pepper and little olive oil. Par-cook until nearly done in an oven on low, being careful not to dry out the chicken.
• Allow the chicken to rest until cool.
• Cut the chicken breasts like a butterfly fillet.
• Tear the basil into pieces and mix with cheese, black pepper, and a little oil.
• Stuff fillets with mix of basil and cheese.
• Wrap in proschetta and secure with a tooth pick if needed. The proschetta should kind of adhere to itself, helping to hold the fillet closed; this will work better if the proschetta is warmer so allow it to come to room temperature.
• Heat some oil in a frying pan and fry chicken until the proschetta browns and starts to crisp.

Pasta with Hearty Squash Sauce

Everyone enjoys pasta, it is satisfying, a good source of carbs, and easy to prepare. However many typical pasta sauces are just that, typical. In an effort to break away from the tomato pastes and heavy creams I experimented with making a sauce based on squash with the goal of introducing a little variety in my pasta dishes. I was well pleased with the results, the sauce was flavorful with bold tastes, healthy, and simple enough to prepare.

You will need:

1 squash, I used an acorn squash
1 red bell pepper
1 tablespoon of butter
2/3 cup milk
1 cup water
1 teaspoon+ red pepper
1 tablespoon sugar
Salt

• Clean the squash and pepper, cutting both in half lengthwise and removing the seeds. Place the squash in an oven safe pan with about ½ water and bake at 350 for about 1 hour. 30 minutes in add the red pepper. Cook until the flesh is tender
• Remove the vegetables from the oven and allow to cool enough to handle. Remove the rind from the squash. Cut the vegetables into pieces.
• Using a food processor blend the vegetables with the other ingredients, adding water until the mixture makes a loose purée.
• Place the purée in a sauce pan and simmer until the sauce reaches the desired thickness.
• Serve over pasta. Pasta with ridges to hold the sauce works well. Parmesan tortellini also works well as the sharpness of the cheese offsets the sweetness of the sauce well.

Provincial Dinning

Rustic Shepherd’s Pie with Quail

It has been cold so I have been in the mood for something hardy, but I also am also always looking for an opportunity to work with new ingredients and concepts. You may find it hard to believe, but I had never made a shepherd’s pie or worked with quail, so I decided to kill two birds with one stone. This recipe requires several steps, but in the end it was well worth it.

You will need:

6 quail
4-6 fair sized potato peeled and diced
¾ cup sliced carrots
3 stalks of leek, chopped well
¾ cup morel mushrooms
1 stalk sliced celery
¼ diced onion
½ cup finely chopped green onions
Several sprigs of parsley finely chopped
Black pepper
Salt
Thyme
2 cloves of garlic
1/3 cup brandy
1/3 cup sour cream
2 tablespoons of butter
Milk
1 pie crust

Filling:

• To start place the quail in a large stock pot with 4 cups of water, onions, celery, brandy, thyme, 1 clove or garlic crushed, black pepper, salt and butter. Simmer and stew until quail are done.
• Remove quail from the stock and strain the liquid, removing the solids and saving the stock.
• Add carrots, leek, and mushrooms to the stock and simmer until the carrots are nearly done.
• Break down the quail and return meat to the stock.
• Thicken the stock until the consistency of gravy by adding flour dissolved in cold water and simmering.
• Remove from heat.

Potato Topping:

• In a stock pot boil potatoes along with the green onions and parsley and finely minced garlic and a pinch of salt.
• Drain off water and mash potatoes along with sour cream and about ¼ cup milk.

Finishing the Pie:

• Use a deep pie pan with a basic pie crust.
• Add the filling to the crust; it should be a thick stew.
• Top with mashed potatoes. Spread the potatoes evenly over the entire pie.
• Bake for 1 hour at 350˚
• Enjoy with a nip of brandy!

Christmas Dinner in Proper Fashion

Sorry about the delay in adding this, but it has been a long time since I had the time to return to these pages. Personally my favorite thing about the holidays is the food. Most of us use the occasion to prepare and enjoy classic foods that are special to us. I used the holiday as an opportunity to prepare a classic 5 course meal. I have provided the recipes to the dishes that turned out especially well.

Creamy Mussel and Leek Soup

I had not worked much with mussels, but had always enjoyed the flavor, so I decided to use them in a soup for the third course of my Christmas dinner. This soup is quick and simple, but boasts a creamy texture and rich flavors. The acid of the lemon and dry wine balances the richness of the cream while the mushrooms and sea salt add an earthiness to the soup.

You will need:

1 dozen medium sized mussels
2 stalks of leek, cleaned and coarsely cut
2 large potatoes, peeled and diced
¾ shitake or oyster mushrooms
1 lemon
3 cups dry white wine ( I used a dry white Bordeaux )
2 cups cream
Bay leaves
Black pepper
Sea Salt

• In a large stock pot (about 6 quarts or larger) combine 1 ½ cups white wine and 1 ½ cups water along with the juice of half a lemon, 2 bay leaves, and about 1 teaspoon sea salt.
• Bring the mixture to a simmer and add the mussels. Simmer until the mussels begin to open, and then remove from the solution.
• Add leek, potatoes, mushrooms, the remaining wine, and cream to the mixture along with black pepper and the juice of the other half of the lemon.
• Simmer mixture until potatoes become tender, adding additional water if the soup is becoming too thick.
• Return mussels to soup and simmer for 5 more minutes or until mussels are fully open.
• Serve in shallow bowls.

Holiday Dressing with Cranberries and Morel Mushrooms

What would Christmas dinner be with out dressing? I mixed up a festive holiday dressing with cranberries, morel mushrooms, and pecans that was superb compliment to the main course, duck a l’orange.

You will need:

4 cups bread crumbs
1 can chicken broth
1lb ground turkey
1 cup morel mushrooms, dried work well
¼ finely chopped onion
1/3 cup dried cranberries
1/3 cup chopped pecans
2 table spoons of butter, melted
Thyme and sage, fresh is nice but dried will work
Salt and pepper

• In a large frying pan brown the ground turkey along with the chopped onion. Season to taste with salt and pepper.
• In a large mixing bowl combine bread crumbs, chicken broth, turkey, mushrooms, cranberries, chopped pecans, and butter. Add thyme and sage to taste. Mix well so that all the liquids are evenly worked into the mixture.
• Put the mixture into an oven safe baking pan and cover with foil. Bake at 350˚ for 1 hour.

Duck a L’orange

The main course of my Christmas dinner was roast duck with orange sauce. Personally I enjoy duck for its game qualities and richness. The sweetness and spiciness of the orange sauce complimented the richness of the duck well. The sauce can be prepared ahead of time to make it easier to manage the staging of courses.

Orange Sauce:

On the most basic level the orange sauce is a basic simple syrup that has been infused with herbs and spices. Note the secret ingredient, Cointreau, a dry triple sec made in France from pressed orange peels. Other triple sec is made sweet, adding unwanted sugars and syrups to the sauce. The dryness of the triple sec helps to keep everything in balance.

You will need:

The juice of 2-3 oranges, about 1 ½ cups
½ cup water
1/2 cup Cointreau
2 cups sugar
Fresh rosemary and thyme sprigs
Red pepper
Paprika
Salt

• In a sauce pan combine orange juice, water, and sugar. Along with the rosemary and thyme and spices. Heat on low, stirring continuously until the ingredients form a solution. Continue to reduce until the mixture begins to thicken.
• Once the mixtures starts to thicken strain to remove the rosemary and thyme.
• Add the Cointreau and heat again until it returns to the desired thickness.
• Serve hot with the duck.
• WARNING, sugar can burn, do not boil and stir continuously to prevent scorching.

Roast Duck:

The duck is easy to prepare and is similar to other basic whole poultry preparations.

You will need:
1 whole duckling, thawed and rinsed
1 orange
Thyme and rosemary sprigs
Olive oil
Black pepper
Paprika

• Rinse and dry duckling. Rub with oil, pepper and paprika.
• Cut the orange in half around the equator. Save half, slice the other.
• Place several sprigs of thyme and rosemary inside the duck along with the half of orange.
• Place the duck in a roasting pan and cover with sliced oranges and addition sprigs of thyme and rosemary.
• Roast at 350 for about 2 hours, or according to the instructions provided.
• Let the duck rest for 5 min before carving.
  

Balsamic and Garlic Beef Tenderloin Skewers

These tasty skewers are an easy Middle-Eastern inspired way to grill beef. A simple garlic and balsamic vinegar adds tremendous amounts of flavor to the dish without adding extra fat or salt.

You will need:
1lb of beef, cubed
½ cup aged balsamic vinegar
1 large clove of garlic, minced
1 teaspoon black pepper
Grilling skewers

• In a bowl combine beef, vinegar, garlic, and pepper
• Place cubed beef on skewers and grill until medium rare

Serve the beef with grilled tomatoes, rice, and flat bread for a simple and satisfying meal.

Crudo Superbo!

For the same party I put together two crudo dishes, scallops and tuna, to offer some lighter fair. I was apprehensive about how my guests would receive raw seafood, but much to my delight the seafood, especially, received rave reviews. On both dishes I worked to build up very subtle and complex flavor profiles where the ingredients worked in unison.

Tuna Crudo

You will need:
1lb sushi grade ahi tuna
½ cup Bombay Sapphire gin
2 tablespoons lime juice
3 bay leaves
Several cloves of allspice
Several sprigs of fresh mint (muddled or torn up)
A pinch of sea salt

• In a non-metallic bowl combine the gin, lime juice, spices, and herbs
• Allow mixture to rest refrigerated overnight
• Cut tuna into thin slices
• Place tuna in marinade for about 5 minutes, when tuna turns a white color remove it from the marinade
• Serve with optional sea salt and cracked pepper and crackers

Scallops Crudo

You will need:
1 lb extra large, sushi grade diver scallops
1 cup brute cava or other dry sparkling wine
2 tablespoons of lemon juice
Several sprigs of dill
Several sprigs of fennel (fennel seeds will do if fresh fennel is unavailable)
A pinch of sea salt

• In a non-metallic bowl combine the wine, lemon juice, and herbs
• Allow mixture to rest refrigerated overnight
• Cut the scallops into thin slices
• Place the scallops in the marinade for about 10 minutes
• Serve with optional sea salt and cracked pepper and crackers

IMPORTANT NOTE

Safe handling procedures are always important when preparing and serving food, but are they are especially critical when serving raw seafood. When preparing raw seafood dishes only use fresh seafood that is labeled sushi grade or intended for raw consumption. Consult your fish monger at your local market if you have questions, they should be glad to answer any questions you may have about their selection for the day. Always keep the seafood cool. When serving the seafood place the serving vessel on ice to continue to keep the seafood cool.

Enjoy!

Iberian Chicken Appetizers

I conceived this hot appetizer as a sweet and savory dish to balance the acid and spice of the hot shrimp appetizer I also was serving. I was inspired by traditional Spanish and Moorish flavors such as saffron, citrus, nutmeg, and paprika. This appetizer was the crowd favorite of the evening due to its sweetness and unique Iberian flavor profile. The appetizer itself simply consists of a fried chicken breast with spices on a sesame cracker with orange glaze drizzled over it.

The Chicken

You will need:
2lb of boneless, skinless chicken breast
2 tablespoons of sesame oil
Paprika
Black pepper
Cinnamon
Nutmeg
A pinch of saffron

• Rub chicken breasts with the spices
• Heat the oil in a frying pan
• Fry the chicken until done, being careful not to over cook the chicken

The Sauce

You will need:
The juice of two oranges (About 1 cup)
1 cup of sugar
Several dashes of orange bitters
1 to 2 teaspoons of corn starch

• Combine orange juice, sugar, and bitters in a sauce pan
• Heat mixture until it goes into solution and starts to become syrupy
• Use con starch to thicken the mixture to a consistency of where it is like honey at an edible temperature

Putting it Together

You will need:
About 20-30 sesame crackers or toast points
Mandarin oranges
1 red bell pepper julienne
Sesame seeds

• Cut chicken into bit-sized pieces
• Place chicken on a cracker, top with a section of mandarin orange and red pepper
• Drizzle sauce over the appetizers
• Sprinkle with sesame seeds
• Serve Hot
  

Picante Shrimp With Salsa Verde and Fried Tomato

Looking to spice up a party? This hot seafood appetizer brings plenty of heat while maintaining delicate and complex flavors and a visual flare. The dish consists of a slice of tomato deep-fried in a cornmeal batter topped with a poached shrimp and fresh salsa verde. Balanced contrasts is the key to the success of this appetizer; crisp breading contrasts with the warm tomato, the richness of the shrimp counters the heat of the spice, and the reds, golds, and greens create a dynamic visual.

Salsa Verde

You will need:
4 large green tomatillos
2-3 habanera peppers
1 red bell pepper
2 slices red onion
Fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons vinegar
A dash of salt
2 teaspoons of sugar

• Finely dice the tomatillos, peppers, onions, and cilantro (CAUTION: The acid in spicy peppers can burn the hands, consider wearing gloves when working with such ingredients)
• Combine in a large non-metallic bowl with the lime juice, vinegar, salt, and sugar
• Refrigerate for 24 hours for optimal flavor

The Tomato Base

You will need:
4 ripe, but firm roma tomatoes
1 cup corn meal
¼ flour
1 tablespoon pepper
1 teaspoon salt
1 cup buttermilk
2 eggs
Vegetable oil for deep frying

• In a bowl combine corn meal, flour, salt, and pepper
• In a bowl whisk together buttermilk and eggs
• Slice tomatoes into thick slices
• Bring deep fryer to temperature, about 300 degrees Fahrenheit
• Soak tomatoes in milk and eggs, shake in corn meal and flour
• Place tomatoes in oil and cook until tomato floats and turns golden brown (Be careful to keep oil clean as you cook the tomatoes as burn crumbs will stick to the tomatoes as they cook)
• Place tomatoes on paper toweling to drain off excess oil
• Tomatoes can be kept warm in an oven set on low

The Shrimp

You will need:
16-24 large shrimp, peeled and de-veined
1/2 cup olive oil
1 clove garlic
2 tablespoon butter
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon sea salt

• Heat oil and butter in a sauce pan
• Add garlic and spices
• Add shrimp and poach in hot oil until they turn color and are done
• Remove from oil

Putting it Together

• Arrange fried tomatoes on a serving plate
• Place a shrimp on each tomato
• Top with a heaping teaspoon of salsa verde (make sure you press the salsa against the bowl when you spoon it to remove excess juice)

Bourbon Barbeque Sauce

Bourbon Barbeque Sauce

I recently did some grilling and whipped up some home-made barbeque sauce. The sauce was simple and added some great flavor to grilled pork and chicken. The spices in this recipe can be adjusted to your taste.

You will need:

1 cup bourbon

¼ cup molasses

¼ cup brown sugar

1 apple pureed

Garlic, crushed

Red pepper

Black pepper

Chile powder

2 tablespoons butter

• In a saucepan combine bourbon, apple puree, garlic, spices, and butter and bring to a simmer
• Add molasses and brown sugar
• Simmer until reduced to the desired consistency
• (BE CAREFUL TO AVOID BURNING THE SUGAR!)
• Brush sauce on meat when grilling

Hungarian Peasant Steaks

Hungarian Wine

Did you know that Hungry was once the preeminent wine region in the world? During the 1700s and 1800s Hungry produced some of the most sought after wines in the world, catering to the tastes of Europe’s elite. The Hungarian wines included both red and white wines of superior quality. Sadly, war, political upheaval, and economic regression saw the Hungarian wine industry wither and all but die. Thankfully today the Hungarian wine industry is on the mend and poised to again be a major producer of quality wines.

I recently purchased a delightful bottle of Hungarian wine, a dry, astringent, full-bodied red. Given the strength of the wine I knew it would go well with red meat and rich, fatty foods. I put together some steaks with a cream and red beet sauce that balanced the wine perfectly.

Hungarian Peasant Steaks

You will need:

2 cups dry red wine

½ pint heavy cream

1 red beet, puree

8 mushrooms, sliced

Shallots, minced

2 large steaks

Black pepper

Bay leaves

Salt

• Preparing the steak:
• Rub steak in black pepper
• Place in a shallow pan and cover with 1 cup of red wine
• Add 2 bay leaves and allow to sit refrigerated overnight
• 
  
• Preparing the sauce:
• In a saucepan on medium heat combine 1 cup red wine and beat puree and juice
• Simmer until the mixture begins to reduce
• Add shallots and sliced mushrooms
• Salt to taste
  
• Add heavy cream, stir slowly until sauce thickens
• Pour over grilled or fried steak

Bombay Mai-Mai

This simple fish preparation offers a complex and unique flavor perfect for grilling or pan frying. The presentation is also rather sharp when the bay leaves are arranged nicely.

You will need:
1 lb or center cut Mai-Mai, swordfish, or other dense fish with a higher fat content.
1/2 cup Bombay Sapphire London dry gin, or other complex dry gin
about 3-4 bay leaves
Paprika
Red pepper
Sea salt
About 2-3 tablespoons of lemon juice

• Season fish with paprika, red pepper and sea salt
• Mix gin and lemon juice
• Place fish in a shallow pan and cover with lemon juice and gin. Add bay leaves
• Allow fish to soak for about 12-24 hours refrigerated.
• Grill or fry on medium high (oil pan or grill before hand to prevent sticking).
• Enjoy!
  

Not by bread alone...

Here are some of my favorite drink recipes. The key to mixing a good cocktail is to use good liquor. While it is possible to make a bad cocktail with good liquor, it is impossible to make a good cocktail with bad liquor. Portion control between the ingredients is also critical.

Manhattan (The old-school way!)
2 ounces rye whiskey
1 ounce sweet vermouth
2 dashes bitters
Garnish with a maraschino cherry

Shake ingredients with ice and serve in a cocktail glass.

Most slacker today make a poor imitation of a Manhattan. They combine whatever type of whiskey they have on hand with too little sweet vermouth, and skip the bitters altogether. They then serve the thing on the rocks in an old fashioned glass! This drink is not a Manhattan; it lacks the complexity and balance of a true Manhattan. The sharp ginger and spice notes of the rye whiskey needs to be balanced by the sweet vermouth. The herbaceous qualities of the rye add additional complexity. The bitters, then check the sweetness and pulls everything into balance.

White Lady (Surdyks, Spring 2007)
1 ½ ounces London dry gin
¾ Cointreau
¾ ounce fresh lemon juice
½ of an egg white

Shake very well with cracked ice and serve in a chilled cocktail glass.

Gin and Cranberry (Help me think of a wittier name)
2 ounces gin
1 ounce vodka
½ ounce dry vermouth
4 ounces cranberry juice
Shake with cracked ice.

I need to work on the scale of this drink, but the flavor is dead on.

Blood and Sand
2 ounces brandy
2 ounces scotch
1 ounce sweet vermouth
1 ounce lemon juice
Garnish with a maraschino cherry

Serve on the rocks in an old fashioned glass.

This is the man’s man drink. It combines the two greatest spirits, brandy and scotch! While it is stiff, it has a sweet side. The brandy and scotch work together to make one of the most complex drinks ever.

Red Wine Marinade

I almost forgot to post this gem. This marinade turned out great! I used it on pork ribs to good effect, but I bet it would be equally tasty with veal.

You will need:

About 4 lbs of lean pork

½ bottle of a medium dry Italian red wine such as Chianti

Black pepper

Fresh garlic, minced

Half an onion, chopped

Oregano

Thyme

4 tablespoons brown sugar

• Combine dry ingredients in a bowl.
  
• Rub meat with dry ingredients
  
• Place meat in a pan, sprinkle with garlic and onion. Add wine. Allow to stand refrigerated over night.
  
• Wrap meat in tinfoil. Pour about ¾ of the marinade juice onto the meat.
  
• Place wrapped meat on a grill on low heat for 4 to 5 hours.

A Fun Suprise

Well it is summer and that means it is grilling season! I am working on an idea I have for a bourbon marinade and sauce for barbequing. I hope to test it out later this month on some dinner guests. If it is a success maybe I will post my recipe here. Could you be so lucky?

Spicy Citrus Sauce for Tuna or Scallops Crudo

Spicy Citrus Sauce

This is a great sauce that goes well with seafood or chicken. An easy sauce to prepare it will add a fresh kick to light summer fair. It is especially good with tuna or scallops crudo. This recipe also works well with grapefruit for a tarter flavor.

You will need:

Juice from two oranges

1 table spoon lemon juice

3 tablespoons sesame oil

2 teaspoons of red pepper flakes

2 tablespoons sugar

¼ cup cooking vermouth

2 egg whites

• In a saucepan combine all ingredients except egg whites.
• Stir constantly over medium heat until sauce begins to thicken.
• Remove from heat and allow to cool.
  
• Whisk in egg whites thoroughly.
  
• Drizzle over entrée.
  Enjoy!