Anniversary Dinner

Anniversary Dinner

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Artichoke Bisque with Parmesan Cheese Crisp

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Corn Crab Cakes with Baby Greens

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Butternut Squash Ravioli with Brown Butter Sage Sauce

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Bourbon Chocolate Molten Cake with Bourbon Whipped Cream ad Raspberry Sauce

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Artichoke Bisque

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1 TBS butter

1 onion diced

2 shallots diced

1/3 cup White Wine

2 - 8 oz artichoke hearts, frozen

4 cups chicken stock

1 tsp dill, dried

1 tsp salt

2 Yukon Gold Potatoes, peeled and diced

1 cup spinach,chopped

1/4 cup whipping cream

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In a stockpot saute onions and shallots in the butter for 10 minutes.  

Add wine, artichoke hearts, chicken stock, dill, salt and potatoes.

Cook for 30 minutes until veggies are very soft and tender . 

Add chopped spinach and cook for 5 more minutes.

Puree in batches and strain.

Return to stockpot heat thoroughly, add cream.

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Bourbon Molten Chocolate Cakes
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5 oz bittersweet chocolate, chopped
1/2 stick butter
1 TBS Bourbon
2 large eggs
2 egg yolks
1/4 cup sugar
1 tsp vanilla
1 1/2 tsp instant coffee
pinch of salt
1 TBS flour
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Butter 4 3/4 cup ramekins.
In a small saucepan over low heat, melt chocolate and butter.
Remove from heat add Bourbon. Cool for 10 minutes
In a mixing bowl, mix eggs, sugar, vanilla, instant coffee and salt whisk on high for 5 minutes.
Sift flour over batter and pour cooled chocolate over batter. Fold mixture until thoroughly incorporated.
Fill ramekins almost full.
At this point you can refrigerate / bring to room temperature 30 minutes before baking.
Bake at 400* 15 minutes until tops are puffed and dry.
Serve with fresh whipped cream or vanilla ice cream.