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CHESAPEAKE BEURRE NOISETTE
| 1 1/2 cups | Valencia orange juice |
| 4 | shallots, finely chopped |
| 3/4 lb | unsalted butter |
| 1 tablespoon | Jordan Extra Virgin Olive Oil |
| 2 tablespoons | Old Bay Seasoning |
| 2 | springs of fresh thyme |
| 1 | bay leaf |
| 1 teaspoon | fleur de sel |
| 1/2 cup | Jordan Chardonnay |
1. In a non-reactive saucepan, reduce orange juice to 1/3 cup and reserve.
2. In a sauté pan over medium heat, melt 1 tablespoon of butter with the Jordan Olive Oil.
3. Add shallots, thyme, bay leaf and Old Bay and while stirring, caramelize shallots.
4. Add Jordan Chardonnay and reduce until nearly dry.
5. Then add reduced orange juice and remaining butter while minding the bottom of the pan. Cook until milk solids have browned and beurre noisette is fragrant with herb and spice.
Chesapeake Beurre Noisette may be prepared in advance, chilled and tightly wrapped for 48 hours.
MEYER AND LEMON VERBENA ICE CREAM
| 3 cups | organic heavy cream |
| 1 cup | organic whole milk |
| 1 cup | lemon verbena leaves, packed |
| 1 cup | sugar |
| 7 | egg yolks |
| 1 | whole egg |
| 1 | Meyer lemon, juiced, zest reserved |
| | Pinch Kosher salt |
Prepare an ice bath to chill base. Bring milk, cream and lemon verbena to a simmer over medium heat, remove and allow to steep for 20 minutes. Chill base in the ice bath and infuse for 8 to 24 hours.
In a non-reactive bowl, whisk together yolks, whole egg, salt and sugar. Bring base back to a simmer over medium heat. While whisking, slowly pour 1/4 of base into the egg mixture. Once well incorporated, whisk tempered cream/egg mixture back into remaining base. Return to heat and while stirring, bring custard to 170 degrees or until it coats the back of a wooden spoon.
Quickly chill to 40 degrees and adjust with Meyer lemon juice and zest. Churn custard in an ice cream machine until it reaches the consistency of "soft serve." Pack and freeze for 2 hours to become firm.
from Chef Todd Knoll
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