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Home and Lifestyle

Seasonal sharing

Wine and dine your guests with recipes by Blue Goose Market

Kane County Magazine

This fall, focus on seasonal fare and bring your family and friends together to enjoy a home-cooked meal paired with wonderful wines and brews. Blue Goose Market in St. Charles is offering its expertise on the subject, sharing a recipe and advice on which varietal (or style of beer) to pair it with.

Roasted Tenderloin with Caramelized Shallot Butter

For the compound butter:

•    7 tablespoons unsalted butter, room temperature

•    2 large shallots, minced

•    1 teaspoon fresh thyme leaves, chopped

•    1 teaspoon lemon zest

•    Kosher salt and freshly ground pepper

For the roast:

•    1-4 to 5 lb. tenderloin roast

•    2-3 tablespoons of olive oil

•    Kosher salt and freshly ground pepper

1. Make the compound butter a couple hours ahead to two days ahead. Heat 2 tablespoons of the butter in a small saucepan over medium-low heat until melted. Add the shallot and cook, stirring frequently, until browned – 8 to 10 minutes. Remove from the heat and cool completely.

2. In a small bowl, combine the shallot mixture with the remaining butter and lemon zest. Season with salt and pepper. Stir until completely combined. Taste and adjust the seasoning. Scrape the butter onto a piece of plastic wrap, roll into a log and wrap in the plastic. Refrigerate until you are ready to serve the roast.

3. Preheat oven to 500 degrees and place on a rack on the second slot from the bottom. Rub the roast with the oil and season with salt and pepper. Cook for 10 minutes. Flip the roast over and cook for another 10 minutes.

4. Remove the roast to a cutting board, tent with foil and let rest for 20 minutes. Carve into half-inch slices and serve with a pat of the shallot butter.

PAIRINGS: Bordeaux, cabernet, American amber ale and American brown ale

Blue Cheese Mashed Potatoes

•    2 lbs. Yukon Gold potatoes, rinsed and peeled (or not if you prefer)

•    4 oz. English Stilton

•    4 tablespoons unsalted butter

•    2 tablespoons chives, minced

•3/4 cup whipping cream

•    Salt and freshly ground pepper to taste

1. Bring a stock pot with 6 quarts of water and 1 tablespoon of salt to a boil. Add the potatoes and boil until a knife slides easily to the center of a potato, 20 to 30 minutes.

2. Drain the potatoes and put them into the bowl of a stand mixer that is fitted with the paddle attachment. Mix on the lowest setting. While the mixer is running, add the butter, Stilton, cream, chives, salt and pepper. Taste and adjust the seasonings.

Pairings: Chenin blanc, riesling, porters

Maple Glazed Root Vegetables

• 2 lbs. rutabagas, peeled and large diced
• 1 1/2 lbs. turnips, peeled and large diced
• 1 lb. carrots, peeled and large diced
• 2 tablespoons olive oil
• Salt and freshly ground pepper to taste
• 2 tablespoons balsamic vinegar
• 1 cup low-sodium chicken broth
• 2 tablespoons real maple syrup
• 2 tablespoons unsalted butter

1. Preheat oven to 400 degrees. In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Spread the vegetables evenly over two rimmed baking pans and roast until tender and lightly browned, about 40 minutes. Drizzle 1 tablespoon of vinegar over each pan of vegetables and toss thoroughly. Roast another 3 minutes, or until you hear sizzling.

2. While the vegetables are roasting, place the chicken stock and the maple syrup in a small skillet and bring to a boil.  Boil until reduced to ¼ cup, about 20 minutes. Remove from the heat and whisk in the butter.

3. When they are done, transfer the vegetables to a large bowl and toss with the glaze.

Pairings: Riesling, gewürztraminer, stouts and porters

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