Manhattan's Recipes

The Chef at Manhattan's has opened his recipe book!
 
Enjoy his delicious hand picked and taste tested recipes!  Throughout the year we will be adding recipes that we would like to share with you.
 
 
Chocolate Truffles

1/2 Cup heavy whipping cream 
1/4 Cup Unsalted butter
4 oz. High quality semisweet chocolate
1/2 Cup baking cocoa

In heavy saucepan, bring cream and butter just to a boil over medium heat. Remove from heat; stir in chocolate until smooth. Refrigerate, uncovered, until mixture is fairly firm. ( about 2 hours ). To make truffles, scoop out chocolate with melon baller or tablespoon. Shape quickly into round balls. Dust with cocoa. Refrigerate until firm. Enjoy

 

 

Curried Carrot Soup
Featured Soup for the Clos Du Bois Wine Pairing Five Course Dinner on February 11, 2012 
 
Yield- 1 Gallon
 
3 lbs. Carrots ( Chopped )
1 White Onion ( Chopped )
3 Celery Stalks ( Chopped )
6 Garlic Cloves ( Minced )
3 T. Butter
3 1/2 Quarts Vegetable Stock
2 Bay Leaves
3 T.  + 2 tsp. Curry Powder
2 tsp. Turmeric
3 tsp. Paprika
1 T. Salt
2 tsp. Pepper
2 T. Brown Sugar
Juice of 1 Lime
1/4 Cup Fresh Parsley ( Chopped )
1/2 Cup Fresh Cilantro ( Chopped )

In medium sized stock pot, melt butter, add carrots through garlic, saute on medium-low heat for 10-12 minutes. Add stock through pepper to pot, bring to a boil, reduce heat and simmer for at least 1 hour. Remove bay leaves. Puree soup with  immersion blender or in batches using a food processor or blender. Add remaining ingredients, adjust with salt and pepper. Enjoy!!

 

Korean BBQ Glaze
 
1/2 Cup Rice Vinegar
6 T. Brown Sugar
1/3 Cup Franks Red Hot
2 tsp. Soy Sauce
1/4 tsp. Salt
1 tsp. Sesame Oil
 
Combine all glaze ingredients in a small heavy saucepan and bring to a boil, stirring until sugar is dissolved.  Simmer over low heat for 10 minutes until slightly thickened.