Tuesday, June 18 2013, 10:07 AM MDT
As Aired on June 3, 2013
Recipe Courtesy of Chef Eric May, Blue Boar Inn
2 Slices White Bread
1/4 cup Milk
4 T Clarified Butter
1/2 cup Brunoise Shallots or Onion
1 T Sea Salt (preferably Grey)
1 lb Ground Chuck
1 lb Ground Pork
3 each Egg Yolks
3/4 tsp Ground Black Pepper
1/2 tsp Ground Allspice
1/2 tsp Ground Nutmeg
¼ cup all-purpose flour
3 cups Caramelized Onion Broth
1/4 cup Heavy Cream
1/4 cup Favorite Jam (Lingonberry, Currant, Blueberry, etc.)
1.) Preheat oven to 350.
2.) Break bread into small pieces and soak in the milk.
3.) In small sauté pan, on medium heat, sweat out the shallots or onion in 1 T clarified butter. Then remove from heat and cool.
4.) In a large mixing bowl, combine the bread and milk mixture, ground meats, egg yolks, sea salt, pepper, nutmeg, allspice and cooled onion or shallots. Mix by hand until fully incorporated.
5.) Portion into balls using a spoon or small ice cream scoop. Roughly one ounce in size.
6.) Using remaining clarified butter, sauté the meatballs until golden brown. Remove and put in oven safe pan. Saving the liquid in the pan for the sauce. Put in oven until cooked.
7.) Using same pan that you sautéed the meatballs in add the flour and make a roux. Add the caramelized onion broth and heavy cream and cook until begins to thicken. Add the meatballs and simmer.
About The Blue Boar Inn & Restaurant
The Blue Boar Inn offers 12 elegantly decorated rooms complete with turrets, wrought-iron balconies and fireplaces. The Restaurant offers a menu that pairs modern-day favorites with fresh ingredients and cooking methods. The Inn's chef seeks local providers of fresh produce and meats to create his signature dishes, which change with the seasons. The Blue Boar Inn & Restaurant received four Best of State honors in 2013: Best Bed-and-Breakfast, Best Inn,
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