Vermont Winter Vacation Guide 2008 - (Page 12) for a couple hours over hand-cut frites with garlic or basil mayonnaise, bacon and brie stuffed chicken breast, and a decadent mojito tart with white rum cream anglais and a good bottle of wine. Need more enticement? How about the chef’s signature salmon cakes with capers and wasabi crème fraiche followed by the broiled tilapia in a green curry basil sauce and topped with toasted almonds? If you have room for dessert, try the hazelnut coffee crème brulee or the flourless chocolate cake with a cup of coffee. Black Sheep Bistro uses fresh, local ingredients in season and the knowledgeable, attentive waitstaff serve up a European adventure right here in northern Vermont. A SINGLE PEBBLE'S RADISH CAKE A SINGLE PEBBLE'S DRAGON & PHOENIX A Single Pebble Grand Marnier Shrimp SAUCE: 1 C MAYONNAISE 1 TBSP GRAND MARNIER LIQUEUR 1⁄2 CAN SWEETENED EVAPORATED MILK A PINCH OF SALT 2 TBSP LEMON JUICE Whisk to smooth consistency, makes about 2 cups of sauce. CANDIED WALNUTS: 1 C SUGAR 1⁄2 C WATER Over low heat combine sugar and water until liquified. Add into wok 4 cups of raw walnuts. Toss to coat with sugar liquid. Spread out on a sheet tray with grate rack to cool and let excess sugar liquid drip off. Fry in a fryolater (such as a FryDaddy) at 325 degrees till golden. Spread out on a sheet tray with grate rack to cool again. Store in airtight container. A Single Pebble: Burlington If you’d like to eat just as you would in China, look no further than A Single Pebble in Burlington. Chef Steve Bogart has built his restaurant’s reputation on a lifelong passion for classical Chinese cuisine. Each dish served has a history, carefully researched by this chef-owner over the course of his 30-year career. Classics such as red pine chicken, Sichuan shredded pork, and lemon sesame shrimp are available. Additionally, Steve loves to create new dishes and attributes his restaurant’s rave reviews to his commitment to “cook better every day” and his dedicated and knowledgeable waitstaff. Each dish is individually prepared and brought directly to your table while the “breath of the wok” (the heat rising from the wok at the moment the dish is finished to perfection) is at its peak. This local favorite is open for lunch and dinner. Be sure to call ahead for reservations! A Single Pebble Sweet & Pungent Walnuts 8 OZ WALNUTS 4-1" PIECES OF RED PEPPER 4-1" PIECES OF GREEN PEPPER 4-1" PIECES OF ONION 4-1" PIECES OF TOFU 1 TSP GINGER, SLICED JULIENNE 1/2 C SWEET & PUNGENT SAUCE 1 TBSP WATER OR CHICKEN STOCK 1 TBSP CORNSTARCH 1 SCALLION CUT INTO 4-5 STRIPS 1 TSP SESAME OIL Dip walnuts in tempura batter and fry in oil till crisp. When cool break the walnuts apart. Slice and poach the peppers, onions and tofu. Heat 1 tsp oil on high heat and add ginger, poached vegetables and sauce. Stir for 15 seconds, add stock/cornstarch mixture. When the sauce thickens add the crispy walnuts and scallions. Drizzle with sesame oil and serve. Serves 3-4 as a main dish. BATTERED SHRIMP: 5 LB PEELED, DE-VEINED TIGER SHRIMP 4 EGGS 2 C CORNSTARCH 2 C CANOLA OIL CELLO NOODLES Combine ingredients until mix resembles mayonnaise, dip shrimp in to coat. Deep fry battered shrimp. Toss in Grand Marnier sauce, do not completely coat. Deep fry cello noodles in same oil as used for shrimp. Layer shrimp on top of fried cello noodles, top with candied walnuts, garnish with sliced orange. 12 Vermont Winter Vacation Guide 2008 www.vtchamber.com http://www.vtchamber.com
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