Featured food pairing: Kurt Gutenbrunner of KG-NY’s Lobster with Cherry´s, Fava Beans and Sauce Béarnaise paired with Alois Gross 2006 Ratscher Morillon Nussberg

This month we teamed up with Chef Kurt Gutenbrunner, co-owner of the KG-NY Group, and head Sommelier, Leo Schneeman, who prepared Lobster with Cherry´s, Fava Beans and Sauce Béarnaise paired with Alois Gross 2006 Ratscher Morillon Nussberg.

The KG-NY Group consists of some of NYC’s most highly regarded restaurants including Wallse, The Upholstry Room, Blaue Gans, Cafe Sabarsky and, most recently, Cafe Kristall. Each restaurant offers a unique atmosphere and focus on Austrian food and wine.

Kurt crafted a delicious dish: Cherry´s, Fava Beans and Sauce Béarnaise and asked head Sommelier, Leo Schneeman to find the perfect wine to accompany the dish. Leo chose the Alois Gross 2006 Ratscher Morillon Nussberg, a wine described as having, “fruity tones such as citrus, banana or dried fruit, in addition to distinctive spicy notes.” Morillon is the Styrian name for Chardonnay, so wine drinkers will find a sense of the familiar within their glass.

The dish:

“This dish returns to our Wallsé menu each Spring and stays until the early summer season. Cherries and Fava beans peak during this time of year and these classic Austrian ingredients are unexpectedly combined with lobster and Béarnairse to give a fresh and fruity seasonal dish with hints of Austria. This unique pairing is a great example of chef Kurt Gutenbrunner’s modern interpretation of Austrian cuisine.”

The recipe:

Maine Lobster

4;1 ¼ pound  lobster, cooked

Cherry’s

2 # Bing Cherries, pitted

½ cup Granulated Sugar

2 cups Ruby Port Wine

1 cup Dry Red Wine

1 Vanilla Bean, Split

Buerre Blanc

1 Pound Butter

3 Tablespoons Shallots, minced

1 cup Dry White Wine

2 Tablespoons Champagne Vinegar

1 teaspoon Cracked Black Peppercorns

3 Sprigs of Thyme

Fava Beans

2 Tablespoons Olive Oil

1 Tbsp Shallots, minced

#3 Fresh Fava Bean Ports, pickled and blanched

1 lemon cut in half for the juice

Salt & pepper taste

Béarnaise Sauce

1 Pound Butter

3 Tablespoons Shallots, minced

1 cup Dry White Wine

2 Tablespoons Champagne Vinegar

1 tsp cracked black peppercorns

6 Egg yolks

1 Lemon cut in hald & juiced

1 tsp salt

pepper to taste

3 Sprigs of thyme

1/4 cup chopped tarragon

PROCEDURE: Maine Lobster

Place a large stock pot of water on the fire.  Fill a large bowl with ice and some cold water to make an ice bath , you will need this to cool down the lobster after they have been blanched.  When the water comes up to a rolling boil drop the live lobster into the water head first.  Cook for about 5 minutes then remove the lobster from the boiling water and place into the ice bath.  When the lobster is cool enough to handle break the claw and knuckle off of the lobster bodies at the base of the leg joint.  The claws need to be put pack into the boiling water for 3 minutes more.  Following the same process, remove the claws from the water and place into the ice bath.  To clean the lobster start with one hand on the head and one hand on the tail then twist the tail off.  You may want to use a towel or rubber gloves to protect your hands from the spines of the lobster.  Discard the lobster head, then using  a kitchen scissors cut down the center of the tail shell  on both top and bottom.  At this point you should be able to pop out the tail meat.  The claw meat can be a little more difficult, start by separating the claw and knuckles by twisting in opposite directions.  Take the back of a strong knife and start striking the claw shell  in a circular pattern so that the shell is cracked all the way around the claw.  Then pop out the claw meat.  Reserve the Lobster meat.

PROCEDURE: Buerre Blanc

Cut one pound of butter into cubes and let it come to room temperature.  In a small sauce pan over high heat bring the shallots, wine, vinegar, peppercorns, and thyme to a boil then reduce until there are about three tablespoons of liquid left.  Strain the wine reduction and slowly start whisking in the tempered butter, using the stove on and off if you need a source of heat to help the butter melt.  Be careful not to apply too much heat  for the mixture breaks easily.  When  the time comes this sauce will be used to heat the lobster.

PROCEDURE: Cherries

First wash then pit all the cherries. In a deep walled sauté pan  over high heat add the  sugar to the pan and caramelize to a golden brown color.  Then  add the ruby port and red wine, bring to a boil and add the cherries and vanilla bean.  Reduce until the mixture has a syrup consistency and the cherries are cooked but not falling apart.

PROCEDURE: Béarnaise Sauce

Cut the butter into small cubes to soften.  In a small sauce pan  over high heat bring the shallots, white wine, champagne vinegar, cracked black peppercorns, and thyme to a boil and reduce until there is about 2 tablespoons of liquid left.  Strain, then cool the reduction.  Put a pot of water on the stove top and bring it to a boil.  Take the bowl of butter and place it over the boiling water  and whisk until the butter is warm, reserve in a warm place.  Place the 6 egg yolks and the wine reduction  in a large bowl then place the bowl over the boiling water, whisking constantly.  Whisk until the mixture turns a pale yellow color and thick ribbons start to form.  You have to be careful during this process because the eggs could easily curdle if the mixture gets too hot.  It is a good idea to keep moving the bowl on and off the heat while whisking constantly to ensure that curdling does not occur.  When the thick ribbons form, take the bowl off the heat and slowly drizzle in the warm butter while whisking constantly.   Season with salt, pepper, fresh squeezed lemon juice and chopped tarragon.  Reserve in a warm place.

PROCEDURE: Fava Beans

Remove the favas from their pods then place a pot of water on the burner and bring to a boil.  Set up an ice water bath to shock the favas.  Place the favas into the boiling water and cook for about 3 minutes.   To check if the favas are done peel the shell off, break it in half  and the bean should be the same green color all the way through , no whitish centers, but they should still have a bit of bite to them.  When the favas are ready remove them from the water and place them into the ice water bath to cool them down quickly so they don’t loose their vibrant green color. Place the olive oil in a medium saute  pan over medium heat.  Add the shallots then the fava beans and saute for a few minutes, finish with  a fresh squeezed lemon.

ASSEMBLY

Place the lobster in the buerre blanc and heat it very slowly so the butter sauce does not break.  Place the fava beans in the bottom of the serving bowls then heat up the cherries and place a large spoonful over the fava beans.  Place the lobster on top of the cherries and spoon the béarnaise sauce on top of the lobster.

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One Comment on “Featured food pairing: Kurt Gutenbrunner of KG-NY’s Lobster with Cherry´s, Fava Beans and Sauce Béarnaise paired with Alois Gross 2006 Ratscher Morillon Nussberg”

  1. February 1, 2011 at 6:06 pm #

    Superb post, We are checking back on a regular basis looking for refreshes.

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