Aztec Chicken Roulade
By Wendie Brodie, Host of the Art of Food on behalf of Easy Leaf Products
- Makes 4 rolls, serves 4 to 6
- 4 chicken breast halves, boneless, skinless
- salt and pepper to taste
- ½ cup caramelized onion paste*
- 1 cup spinach, wilted**
- 1 cup mushrooms, thin sliced and sautéed***
- 1 red bell pepper, 1/4 inch strips sautéed****
- Plastic Wrap
- String (optional)
- Two tone bell pepper purees (see recipe below)
- Edible Gold Petals/Flakes or Edible Gold Powder/Sprinkles
Lay out a chicken breast, with the side down that had the skin, between two sheets
of plastic wrap. Place on a heavy chopping block or cutting board. Pound with a
flat surfaced tenderizing hammer (not textured). Flatten to a 1/4 inch thickness,
shaping as you pound so it does not leave gaps in the meat. However, don't worry
if you have some gaps, it will roll up nicely anyway.
Remove the top sheet of plastic wrap. Season breast with a sprinkling of salt and
pepper. Next spread about 2 tablespoon of caramelized onion paste on breast (like
butter on toast). Then lay out ¼ cup of the wilted spinach, leaving about an inch
on each side clear. Next lay ¼ cup each of the cooked mushrooms and red bell peppers
in a mounded line in the same direction as you will roll the breast up. Roll the
breast tightly, using the plastic wrap to keep it secure. Be careful not to roll
the plastic wrap inside the roulade. When rolled very tight, holding each end of
the plastic wrap twist each end in opposite directions. This will create the sausage
like roulade and tighten it even more. Then tie the ends with string or use plastic
wrap stretched out like a string.
In a large pot of boiling water, place the roulades and poach for about 15-minutes,
remove from the water and rest for about 10-minutes. Unwrap the roulades and cut
in 1/2 inch diagonal slices. Serve hot or cold on two tone bell pepper purees, topped
with Oro Fino.
*To caramelized onions, place chopped onions in a sauté pan over low heat with a
little cooking oil. Slowly sauté until transparent and a bit golden but not too
dark. The slow sauté allows the sugars of the onion to come out and cause the browning.
Make a paste by putting the cooked onions in a food processor.
**Place spinach in a microwave bowl, cover with plastic wrap and heat about 50 seconds.
Spinach should be just wilted and not watery.***Cut mushrooms into thin slices and
sauté in a little vegetable oil until tender and season with salt and pepper.
****Cut red bell pepper into 1/4 inch strips and sauté in a little vegetable oil
until tender, season with salt and pepper.
Two tone bell pepper purees:
2 red bell peppers, diced and seeded
2 yellow or orange bell peppers, diced and seeded
2 cups Riesling wine
Salt to taste
In two separate sauce pans, place each color of bell pepper along with 1 cup of
wine. Bring to a slow simmer and cook about 20 minutes until peppers are soft. Then
puree each in blender or food processor.
On a large platter lay the yellow or orange and red bell pepper purees in an artistic
pattern. (Such as zig zag lines) Then lay the chicken slices in the middle. Sprinkle
ORO FINO powder on top of chicken and sauce and or lay a petal of gold on each slice
By Lynn Neuberg of Easy Leaf Products
- Bite size Blini
- Beluga caviar
- Crème Fraiche
- Fresh herbs, such as chive or tarragon
- Edible Gold Powder/Sprinkles (Coarse Grind)
Make sure blini are room temperature. Gently place a teaspoon of caviar on top of
each blini. Top with crème fraiche.
On the side of the crème fraiche place a fresh herb such as a chive and then sprinkle
with pure 23K karat gold sprinkles.
Blini are small, yeast-leavened, buckwheat pancakes that originally come from Russia.
Classically they are served with sour cream and caviar or smoked salmon.
Gilded Pumpkin Soup
Created by Chef Dennis Williford on behalf of Easy Leaf Products
- 1 medium size pumpkin
- 1 medium size butternut squash
- 2 acorn squash
- Celery (2 stalks cut into chunks)
- Medium size carrot (cut into chunks)
- 1 medium size Spanish onion
- 1 orange, ½ lemon
- 2 granny smith apples
- Fresh herbs (we used thyme, bay leaf, parsley, rosemary & chives)
- Whole cinnamon stick
- Pinch of cumin (add vindaloo x-hot curry powder for heat & more depth of flavor,
- Chicken stock approx. 64oz. (vegetable stock can be used)
- 1 stick of butter & oil to drizzle on vegetables during
- Salt & pepper (we used white pepper)
- Sour cream or crème fraiche (optional)
- Chives for garnish, and Easy Leaf for that decadent garnish
Cut veggies and fruit in half, rough chop herbs drizzle with a little oil, place
in cinnamon stick, (place all veggies & fruit face down) cover with foil and
cook in a preheated oven at 400 degrees until done. (About 45 - 50 mins.) Scoop
out all the flesh from the pumpkin etc. Squeeze the oranges and lemon and all its
flesh into the same bowl. In a blender combine all the other roasted elements with
the pumpkin and squash, adding stock. Blend until smooth, push through a chinois
or sieve. Return to a pot while still warm on a very low flame; add in butter and
heavy cream. Blend and season to taste adding salt, pepper and cumin. Continue to
simmer to a lazy bubble about 10 mins.