Cocktails on the Coast Recipes

Giuseppe Ciuffa’s Bresaola-Wrapped Asparagus with Point Reyes Blue Cheese Mousse

• 2 ounces Point Reyes blue cheese
• 2 ounces cream cheese
• 12 pieces razor-sliced bresaola or prosciutto
• 48 pencil asparagus tips, blanched and trimmed to 3 inches long

Blend cheeses. Place the bresaola flat on a cutting board. Spread a small amount of the cheese mixture on each slice of bresaola. Place four pieces of asparagus upon each slice and wrap them in the bresaola.

Trim the bottom flat so bundle will stand up, if desired.

Serves 12.

Giuseppe Ciuffa’s Truffle-Scented Parmiggiano Polenta Cups with Tarragon Pulled Chicken Topped with Heirloom Tomato Jam

Pulled Chicken
• 1 each bone-in natural chicken breast
• 3 cups chicken stock

Poach the chicken in the stock for about 20 minutes, until the internal temperature is 165 degrees. Set the chicken aside to cool. Reserve the poaching liquid for the polenta.

When the chicken has cooled, remove the skin and pull the meat into small pieces. Refrigerate until needed for final assembly.

Polenta
• 1 tablespoon olive oil
• 1 minced shallot
• ½ cup polenta
• 2 cups chicken stock (from pulled chicken)
• ½ cup grated Parmiggiano
• 1 teaspoon truffle oil

In a small saucepan, sauté shallot in the olive oil until translucent. Add the polenta and stock. Bring to a boil and let simmer for 30 minutes, stirring frequently. Add the Parmiggiano and truffle oil. Stir until completely incorporated.

Pour the mixture in a 12-by-12-inch baking pan. Use a spatula to evenly smooth the top of the polenta. Place in a refrigerator until cool (not cold) and firm.

Cut into 1-inch squares. With a small melon baller, carve out the center of each piece of polenta to hold the pulled chicken.

Tarragon Dressing
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon Japanese vinegar
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Place all ingredients in a blender and blend at high speed for 30 seconds.

Heirloom Tomato Jam
• 1 tablespoon olive oil
• 1 large heirloom tomato, peeled, seeded and diced
• 1 shallot, minced
• 1 teaspoon fresh thyme leaves
• 1 tablespoon sugar
• 2 tablespoons red-wine vinegar
• Salt and pepper, to taste

In a small sauté pan, sauté the minced shallot in the olive oil until translucent. Add remaining ingredients and cook for 15 minutes on medium heat. Place in a blender for 30 seconds and set aside.

Assembly

Micro herbs or tarragon leaves for garnish

Combine the tarragon dressing and pulled chicken. Stuff the polenta cups with the chicken mixture, and top with the tomato jam. Garnish each with micro herbs or tarragon leaves and serve immediately.

Serves 12.

Maria Hunt’s Perfect Beauty

• 1⁄2 ounce freshly pressed strawberry juice, seeds removed
• 1⁄2 ounce rose geranium syrup (see note below)
• 4 to 5 ounces chilled champagne or sparkling water
• Pink and gold edible flower petals

Add strawberry juice and rose geranium syrup to a champagne flute. Top with chilled champagne or sparkling water.

Garnish with edible flower petals and serve.

Makes one drink.

Note: To make rose geranium syrup, place 1 cup water and 3⁄4 cup sugar in a saucepan over medium heat. Stir to dissolve the sugar. Once mixture simmers, add about 20 organic rose geranium leaves that have been washed and patted dry. Simmer for 15 minutes, until the syrup is fragrant and slightly golden. Cool, pour into a sterilized bottle, cap and store in a cool place for up to one month.