4ea		10oz Chicken, airline breast
12oz		Cherry Stuffing
12oz		Veal Reduction infused with cherries
8oz		French Green Beans

       
Clean off any excess fat leaving the skin intact and french the wing bone of each airline breast. Salt and pepper, bring a sauted pan up to temperture, add oil and seared the skin side first. Flip the chicken over and place the pan into a 350-degree oven until internal temperture of the chicken breast reaches

160 degrees. Remove chicken kept warm until plate-up.

Cherry Stuffing  

2 loafs		Sandwich Bread, thick cut, crust removed, your choice
8oz		Balaton Cherries, pitted
1ea		Onion, small, small diced
4ea		Celery Stalks, small diced
8oz		Butter, unsalted
8oz		Chicken Stock
2tea		Fresh Sage, Minced
2tea		Ground Poultry Powder
		Salt and Pepper to taste

Cut the bread up into small cubes, set aside in a warm dry area and let it become          stale. The staler the bread the more liquid it will absorb.

Place the diced onion, celery and butter in a small pot and slowly heat up on a low heat. Keep on a very low heat until the onion and celery become tender.

Warm up the chicken stock.

Put the stale bread in a large mixing bowl; add the pitted cherries, fresh sage and poultry powder. Add the melted butter with onion and celery. Mix carefully not to break up the bread cubes. Now add the warm chicken stock. Watch for your consistency, you do not want the stuffing to become to wet. Check for seasoning and adjust to your taste.

Bake in an oven at 350 degrees until golden brown. Set-aside until plate setup.                                                                                                        

James A Lovell lll – Chef de Cuisine


Natural Veal Reduction infused with Balaton Cherries

2lbs		Frozen Balaton Cherries
2 cups		Napa Cabernet, (nice quality), you drink the rest
6oz		Sugar
3tbl		Whole Black Peppercorn
2ea		Bay leaf
4 cups		Veal Demi Glace, any good butcher or gourmet shop will carry this in their frozen section.

In a saucepan reduce the Napa cabernet with the sugar, peppercorn, bay leaf and the cherries. Reduce to a syrup stage then add the Veal Demi glace. Reduce again by ¼ and then strain thru a chinoise. Add a little knob of butter to the sauce just before services; this will enhance your flavor profile.

Pumpkin Cream

1cup		White Wine
2lbs		Fresh Pumpkin Meat, diced small cubes
1ea		Onion, med. size small dice
1ea		Cinnamon Stick
1qt		Heavy Cream
		Salt, White Pepper, Ground Cinnamon and Nutmeg to taste

Using a small pot add the white wine, pumpkin meat, onion and cinnamon.  Bring to a boil and reduce the white wine to almost dry, careful not to burn the bottom, and then add the heavy cream. Reduce by one-half, Remove the cinnamon stick and puree using a blender. Strain thru a chinoise. Season to taste using salt, white pepper, ground cinnamon and ground nutmeg. Depending on the sweetness of the fresh pumpkin meat you might need a pinch or two of sugar to enhance the cream sauce. Also if pumpkin is not available, sweet potatoes will work just as well.



James A Lovell lll – Chef de Cuisine