The Roanoker - March/April 2021 - 13

*Buy it local: White truffle olive oil: Oliveto Artisan Oils and Vinegars * Orangina: Fresh Market (in the bottled beverage section) *
Boar's Head Pepperhouse Gourmaise: Kroger deli or online * Lemon Olive Oil: Oliveto Artisan Oils and Vinegars

Preheat oven to 350°F. Place olive oil
in a baking pan. Place chicken breasts
in baking pan and sprinkle with salt
and pepper. Bake chicken for 1 hour
or until chicken is thoroughly baked.
Remove from oven and allow to cool.
Chop chicken and place in a
mixing bowl. Add celery, whipping
cream, sweet salad cubes, tarragon,
mayonnaise, salt, pepper, lemon
juice and almonds. Stir to combine
all ingredients with chicken. Cover
and chill in the refrigerator.

Shaved Brussels
Sprouts with Fresh
Corn and White
Truffle Oil

Sausage & Lentil Soup

3 servings

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2 ears fresh corn
8 fresh Brussels sprouts,
shaved on a mandoline or
box grater
2 tablespoons butter
1 teaspoon white truffle oil*
½ teaspoon salt
1 teaspoon fresh ground
black pepper
1 tablespoon butter

Cook corn and remove corn kernels
from husks. Melt butter in a large
sauté pan. Add white truffle oil.
Put Brussels sprouts in melted
butter/white truffle oil and sprinkle
with salt and pepper. Sauté over
medium high heat for one minute.
The Brussels sprouts should be
cooked, but still slightly crunchy.
Reduce heat to low and add corn,
1 tablespoon butter and adjust
seasoning with additional salt and
black pepper if needed.

Elderflower
Orangina Spritzer
Makes 1 cocktail

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3 ounces Orangina*
1½ ounces St-Germain
Elderflower liqueur
3 ounces rosé sparkling wine
Ice cubes
Orange and lime slices for
garnish

Place new potatoes in a large pot
of boiling lightly salted water. Cook
until fork tender. Remove from heat,
drain and allow to cool.
In a mixing bowl, combine dill,
capers, celery, sour cream, Dijon
mustard, Gourmaise, salt, pepper,
onion, peas, lemon juice, salad cubes
and mayonnaise. Stir to combine.
Cover and chill until ready to mix
with potatoes.
Peel potatoes and cut into 1-inch
cubes. Pour the dressing over the
potato cubes and stir to cover the
potato cubes with dressing. Cover
and chill. Serve potato salad very
well-chilled.
*Boar's Head Pepperhouse
Gourmaise is real mayonnaise with
a touch of Boar's Head Deli Mustard
and a house blend of black, white,
pink and green peppercorns.

White Asparagus
Boursin Salad
4 servings

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Shaved Brussels Sprouts with
Fresh Corn and Truffle Oil

Place Orangina and St-Germain
Elderflower liqueur in a cocktail
shaker. Add ice cubes. Cover and
shake vigorously. Strain into cocktail
glass filled with small ice cubes. Top
with rosé sparkling wine. Garnish
with orange and lime slices.

Southern Sour Cream
Dill Potato Salad
The addition of capers and
mustard gives this creamy potato
salad a pleasantly tart taste.
4 - 6 servings
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6 large new potatoes
½ ounce fresh dill, chopped
fine

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3 tablespoons non-pareil
capers
1 stalk celery, chopped fine
½ cup sour cream
1 tablespoon Dijon mustard
1 tablespoons Boar's
Head brand Pepperhouse
Gourmaise*
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon grated onion
½ cup steamed fresh or
frozen baby peas
1 tablespoon fresh lemon
juice
1/3 cup sweet salad cubes
1/3 cup Duke's mayonnaise

12 white asparagus spears,
trimmed
8 gem lettuce leaves
1 (5.2-ounce) package
Boursin cheese
2 teaspoons lemon olive
oil*
4 tablespoons toasted pine
nuts

Place salad plates in freezer to
chill. Steam asparagus spears, until
cooked but still a bit crunchy. Chill
asparagus.
Place 2 gem lettuce leaves on
each salad plate. Place 3 asparagus
spears on top of lettuce on each
plate. Sprinkle asparagus with
crumbled Boursin cheese. Drizzle
Boursin cheese with lemon olive oil
and sprinkle with toasted pine nuts.
To toast pine nuts: Preheat to
350 degrees and bake the nuts on a
baking sheet about 5 minutes, until
golden and fragrant. Don't leave the
oven because they can burn easily.
Sprinkle pine nuts with a little sea
salt as soon as you remove them
from the oven. I

BECKY ELLIS is a freelance writer specializing in champagne and food. Her motto is " Don't wait to celebrate! Pop the cork now! " She loves to share tips for entertaining with bubbly. Find her
creative recipes and champagne tasting notes on her blog bubblybee.net and Instagram at @cocktails_w_bubblybee.

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MARCH/APRIL 2021 13

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The Roanoker - March/April 2021

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