July Featured Dish Recipe

We know you’ll be drooling over Chef’s featured recipe for the month of July. At Dancing Bear Lodge we feel everyone should get to enjoy his wonderful cooking so we’ll give you the inside scoop on his famous recipe!

Chipotle Peach Glazed Chicken with Tasso Polenta Cake, Asparagus, Ham Hock Broth, Yellow Tomatoes and Peach Relish

Polenta

 2 c                               polenta

½                                shallot, minced

6 oz                            Tasso, small diced

2 c                               hock stock

4 c                               chicken stock

2 oz                            crème fraiche

                                    Herbs salt and pepper

Cook tasso and shallot; add stocks and bring to a boil. Season with salt and pepper then add polenta. Whisk so lumps do not form and turn down to a simmer. Cook for 10 minutes, stir in crème fraiche and herbs, check for seasoning then pour into a rectangle nonstick cake pan. Let cool then cut into rounds.

Peach Compote

10                                peaches, peeled, seeded and diced

½                                red onion, diced

½ c                             sugar

½ c                             white balsamic vinegar

4 oz                            honey

1 t                                ground ginger

Cook peaches, onion, sugar, vinegar and ginger for about 15 minutes or until peaches are almost soft. Pull from heat and add honey; put in ice bath.

Chipotle Peach Glaze

10                                peaches, peeled, seeded and diced

1                                  chipotle, diced

½ c                             sugar, cider vinegar

1                                  lemon, juiced

2 oz                            honey

Combine all ingredient and cook until soft, about 20 minutes. Puree and cool.

July Featured Drinks

There’s no better way to beat the heat this July then with one of Dancing Bear Lodge’s featured drinks. Also, enjoy the assertive yet refined Lioco Pinot Noir with your meal at Dancing Bear Lodge and Restaurant.

Lavender Mint Gin Mojito

1 ½ oz. mint infused gin

¾ oz. lavender simple syrup

Juice of ½ lime

Fresh mint

Lime garnish

Muddle mint in a glass, add ice, gin, and simple syrup. Pour into shake tin, and then back into glass. Garnish with mint leaf and lime slice.

 

 Amaro Nonino Coctail

1 ½ oz. Amaro Nonino

Pour over orange slice,

Finished with two cubes of ice

To be enjoyed after a meal as a digestive.

 Wine for the month:  Lioco,  Klindt Vinyard, Pinot Noir, 2011 .  This is a beautiful single vineyard  wine produced from  Anderson Valley’s Klindt Vinyard.  Lots of bright red fruit and a bit of spice.  Not as floral as Lioco’s other single vineyard, but rich.  Assertive yet refined.