A New Blend
I don’t offer goat that often because it is expensive and very time consuming to prepare, but I do it from time to time. So when I was ready to task my kitchen with the tedious preparation I thought that I’d do a fusion of Italian and Indian cuisines. While the goat was braising we cooked onions, garlic and ginger in clarified butter. Then we toasted arborio rice in more clarified butter and added the onion mixture, cumin, coriander, fennel seed, chili flake and tumeric. Chicken stock gets added gradually while constantly stirring, yielding a creamy risotto. This gets finished to order with the shredded goat meat, half and half, chopped Swiss chard and peas.
We are in the time of year when I re-offer some of my specialty cocktails perfectly suited for the season. This week’s drink is one of my favorites. We juice sugar pie pumpkins and sweeten the liquid with a little brown sugar simple syrup. The the mixture gets shaken with Kraken spiced rum and some Angostura bitters before straining into a martini glass. The finishing touch is a sprinkle of my own blend of fall spices consisting of cinnamon, ginger, clove, allspice and nutmeg.
Our other specials this week are:
Yukon Potato Flatbread with Ground Beef, Thyme, Mozzarella and Freshly Grated Parmesan
Candy Corn Milkshake
and starting this Friday we will be offering Pumpkin Pancakes with Spiced Butter, Peach Compote on our French Toast and a Spinach, Bacon and Goat Cheese Scramble.