Lunchbreak: Chicken chasseur, vegetables and white chocolate raspberry cheesecake prepared by Eagle Ridge resort chef Randy Hoppman

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Executive Chef Randy Hoppman

Eagle Ridge Resort and Spa
444 Eagle Ridge Drive
Galena
(815) 777-5000
www.eagleridge.com

Event:
Easter Brunch & Activities

March 27
9:00 a.m. - 3:00 p.m.

For more information about all of the planned events:

www.eagleridge.com/easter

 

They are also offering special promotions to veterans, teachers and nurses through April 30 - check out their website for more information.  www.eagleridge.com

 

Chicken Chasseur

Ingredients:
3 large chicken breasts
salt and pepper to taste
3 Tablespoons Clarified butter
5 ounces sliced cremini mushrooms
1 large shallot (fine dice)
2 ounces Cognac
2 ounces dry white wine
1 1/2 cups chicken stock
1/4 cup tomato concasse (peeled, seeded and diced tomato)
1 ounce cold butter
1 teaspoon finely chopped tarragon leaves

Directions:
Preheat oven to 375 degrees F. Season chicken breast on both sides with salt and pepper and heat the clarified butter in a Dutch oven. Place chicken in skin side down and cook until golden brown, turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through for about 12 to 15 minutes. Remove all but 2 Tablespoons of the fat from the pan. Add the mushrooms, season with salt, pepper and sauté until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced as well. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon and then swirl in the butter. Once the butter is added, the sauce cannot be further reduced because it will break. Season with salt and pepper and stir in the tarragon. Remove the chicken from the oven and let rest for 4 minutes.

Shiitake Mushroom and Spring Pea Risotto

Ingredients:
5 cups chicken broth
1 cup water
1 pound of spring peas
1 Tablespoon olive oil
1/4 cup unsalted butter
3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into ¼-inch thick slices
1 small onion, finely chopped
1 1/2 cups Arborio Rice
1/2 cup dry white wine
1 cup Parmigiano-Reggiano

Directions:
Bring broth and water to a boil in a 4-quart pot. Add spring peas and cook, uncovered, until crisp-tender, 3 to 4 minutes.  Transfer peas with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry.  Keep broth at a bare simmer, covered. Heat oil with 1 Tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes.  Season with salt and pepper, then transfer to a bowl. Cook onion in 2 Tablespoons of butter in a saucepan over moderate heat, stirring, until softened, about 3 minutes.  Add rice and cook, stirring, 1 minute.  Add wine and cook, stirring, until absorbed, about 1 minute. Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes.  Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.) Remove from heat and stir in 1/2 cup cheese, remaining Tablespoon butter, and salt and pepper to taste.  Gently stir in peas and mushrooms, then cover pan and let stand 1 minute.  If desired, thin risotto with some of the remaining broth.  Serve immediately with remaining cheese on the side.

Grilled Asparagus and Carrots with Honey

Ingredients:
1 pound peeled and sliced carrots
1 pound fresh asparagus spears, trimmed and washed
1 Tablespoon extra-virgin olive oil
3 Tablespoons of Eagle Ridge’s own harvested honey
salt and pepper to taste

Directions:
Preheat grill for medium to high heat. Brush carrots and asparagus with olive oil. Place carrots on the grill for 8 minutes and then place the asparagus on the grill for 5 to 8 minutes and cook both until tender. Place vegetables on a serving platter and spoon over Eagle Ridge Resort and Spa Summer Gold Honey.

White Chocolate Raspberry Cheesecake

Ingredients:
8 oz. butter cookie dough, pressed and lightly baked in the bottom of a 10” spring-form pan, when cool enough to handle, grease the sides of the pan above the crust and set aside & fill later with cheesecake mixture  (*you can use pre-made butter cookie dough if you’d like – bake according to directions*)
1/3 cup sugar
2 bars (8 ounces) Ghirardelli White Chocolate Baking Bars, broken into 1/2 inch pieces
1/3 cup boiling water
4 eight-ounce packages (2 pounds) cream cheese, at room temperature
3/4 cup sugar
1 Tablespoon vanilla extract
3 large eggs at room temperature
1/4 teaspoon salt
2 cups fresh or frozen raspberries

Directions:
Preheat the oven temperature to 350 degrees. Put the chocolate in a medium mixing bowl. Pour boiling water over the chocolate and shake the bowl to submerge the chocolate, cover and let stand for 2 minutes without stirring. Whisk the chocolate and water until thoroughly blended and smooth, set aside. In a large bowl, beat the cream cheese just until smooth for about 45 seconds. Add the sugar, vanilla and salt, beat just until smooth for about 1 ½ minutes, scraping the bowl and beaters once or twice. Beat the eggs in one at a time, just until blended. Sprinkle the raspberries over the top of the filling and use a rubber spatula to stir the melted chocolate and raspberries thoroughly into the filling. Pour mixture on top of the already baked and cooled butter cookie bottom, bake the cake on the baking sheet for 60 to 70 minutes until edges of the cake are puffed but the center still jiggles like tender gelatin when the pan is gently shaken. Set the pan on a cooling rack and slide a thin paring knife carefully around the upper edges of the cake to detach it from the spring pan but do not remove the pan sides. When the cake is cool, loosen the sides of the pan but do not remove. Refrigerate the cake until it is thoroughly cold before covering it with plastic wrap. For the best flavor, keep the cake refrigerated for at least 8 hours, preferably 24 to 36 hours before topping and serving.