Cook to Order: Recipes on TheBrandywine.com

Chef Du Jour Catering
Executive Chef Jamie WiestBraided Salmon & Sole with Tomato, Champagne, Fresh Dill Veloute

Serves 3

2 T Stock 12 oz Salmon Filet 6 oz Sole Filet 1 Cup Tomatoes, diced 2 T Fresh Dill, chopped 4 T Champagne 1 T Shallots 2 Cups Heavy Cream Pinch Kosher Salt & Fresh Cracked Pepper Preheat oven to 450. Cut Salmon and Sole lengthwise into strips of about – inch wide, season with salt and pepper. Using two strips of sole and one strip of salmon, braid the fish as you would hair. Put on sizzle pan with stock and place in oven for 6 to 8 minutes. Saute shallots in hot dry saute pan until just brown. Add tomatoes and saute for 30 seconds. Deglaze the pan using champagne. Reduce by one-half, add cream, dill, salt and pepper. Serve immediately.

Chef Wiest’s Godiva White Chocolate Hazelnut Crème Brule

Serves 12 1 Quart Heavy Cream 1/2 Cup Sugar 9 Egg Yolks 4 T Godiva White Chocolate Liquor 4 T Frangelica 1 Cup Sugar for top Preheat oven to 325 degrees. Prepare hot water bath for 12 (6 ounce) ramekins. Combine cream, Godiva White Chocolate, Frangelica in sauce pan over medium heat. Heat to approximately 170 degrees (below a boil). Combine egg yolks and – cup of sugar in mixing bowl, whisk until incorporated well. When cream mixture reaches desired temperature, slowly add a little to yolks while stirring (temper in). Once incorporated add to remaining cream mixture slowly. Skim off air bubbles and pour evenly into ramekins. Place ramekins in the hot water bath. Bake for approximately 30 minutes. Do not allow water in water bath to boil! Turn pan and allow to bake for approximately 15 minutes. Remove ramekins from water bath and allow to cool. Refrigerate ramekins. Custard will firm up nicely under refrigeration. Spread sugar evenly over the top of each ramekin. Heat with a hot torch until sugar caramelizes.

Chef Wiest’s Cream of Carrot fresh Ginger Soup

Yields: 10-12 servings 10 carrots, peeled and cut in pieces 2 cups brown sugar 4 t honey 2 oz. fresh ginger, peeled and cut 1/2 gallon stock or water 1 quart heavy cream Kosher Salt and Fresh Pepper Place carrots and ginger in pot with stock or water to cover and bring to boil. Add sugar and honey. Cook until carrots are very tender. Remove from pot and puree entire mixture in a food processor. Add salt and pepper to taste, and heavy cream. Soup can be served hot or cold. Chef Du Jour Catering 1005 A. Elk Mills Rd. Elkton, MD 21921 Phn: 410.620.7200 Fax: 410.620.7333