Cast Iron Seared Quail, Mushroom Bread Pudding, Cherry Reduction
Recipe By Jamie & Jeremy Paquin, Mia & Grace in Muskegon
Quail
4 quail, fresh, semiboneless
Salt & Pepper, as needed
Duck fat, as needed (up to 1/2 cup)
1. Season quail with salt and peper.
2. Preheat cast iron pan, add duck fat.
3. Add quail and cook for 2 minutes on first side, turn and cook for 2-4 minutes longer.
4. Finish in a 350 degree oven if needed, otherwise hold warm until service.
Mushroom Bread Pudding
12 oz. beef or chicken stock
1 ½ oz mushrooms, dried
1 oz butter
4 oz shallots, minced
½ oz garlic, minced
2 eggs
6 oz heavy cream
½ teaspoon salt
¼ teaspoon white pepper
2 oz mushrooms, fresh, minced
1 teaspoon dried rosemary, minced
1 teaspoon dried thyme, minced
1 tablespoon chives, fresh, minced
32 oz bread, cut into ½ inch cubes
Nonstick vegetable spray, as needed
1. Bring stock to a boil, add dried mushrooms and cover. Remove from heat and let steep for 10 minutes.
2. Remove mushrooms from stock (reserve liquid) and chop mushrooms.
3. Melt butter in sauté pan, sweat shallots and garlic over medium heat until translucent. Remove from heat and set aside until needed.
4. Combine eggs and cream in a large bowl, season with salt and pepper. Stir in mushroom liquid, minced mushrooms and herbs, add to the shallot and garlic mixture. Gently stir in bread cubes. Toss with hands to incorporate products thoroughly. Add chopped mushrooms. Let sit for 10 minutes.
5. Spray a small baking pan with nonstick cooking spray and pour in the bread pudding mixture.
6. Cover with foil and bake in a 350 degree oven for 40 minutes. Remove the foil and cook for an additional 10 minutes or until the top is golden brown and dry to the touch.
7. Remove from the pan and cool for 15 minutes, then cut into 6 equal portions.
Cherry Reduction
½ cup dried cherries
4 tablespoon shallots, minced
½ stick butter, unsalted
1 cup sherry vinegar
1 bay leaf
2 sprigs fresh thyme
1 cup maple syrup
Melt butter over medium heat, add shallots and cherries. Sauté until shallots are soft. Add vinegar, bay leaf, and thyme. Bring to a simmer and reduce by one half.
Remove herbs and puree sauce in blender. Hold until ready to use. (Will keep in cooler up to one week.)
For service, bring sauce to a simmer, remove from heat, mount with 4 tablespoons butter.