318 William St.
Fredericksburg, Virginia 22401
540-940-2614
www.fahrenheit132.com
Daniel Hichborn - Chef (left)
Todd Edwards - Chef (center)
Jaime Munoz - Bar Manager (right)
New Zealand Lamb Rack
with a Honey Tarragon Glaze, Saffron
Risotto, glazed Carrots and Red Sorrel
Ingredients:
1) 8 oz. Lamb rack ( trimmed )
2) 1 oz. Red Sorrel
3) 3 oz. Honey
4) 5 oz. Risotto
5) 1/2 oz. Tarragon
6) 2 tsp. Garlic
7) 10 flakes Saffron
8) 4 oz. Baby Carrots
9) Salt and Pepper to taste
10) Garlic Butter
11) Water
12) Vegetable of choice
2) 1 oz. Red Sorrel
3) 3 oz. Honey
4) 5 oz. Risotto
5) 1/2 oz. Tarragon
6) 2 tsp. Garlic
7) 10 flakes Saffron
8) 4 oz. Baby Carrots
9) Salt and Pepper to taste
10) Garlic Butter
11) Water
12) Vegetable of choice
1) Sear the lamb rack with salt and pepper then put in 450 degree oven for 10
minutes.
2) For the Red Sorrel sauce just put honey, garlic, and tarragon on the red sorrel
and let simmer for 10 minutes.
3) Place carrots in hot pan with garlic butter and sauté. When carrots are hot,
add honey in a mound of cold butter to make the glaze
4) Add risotto to pan with saffron, water, any vegetable you want in it. Add salt
and pepper.
minutes.
2) For the Red Sorrel sauce just put honey, garlic, and tarragon on the red sorrel
and let simmer for 10 minutes.
3) Place carrots in hot pan with garlic butter and sauté. When carrots are hot,
add honey in a mound of cold butter to make the glaze
4) Add risotto to pan with saffron, water, any vegetable you want in it. Add salt
and pepper.
Yellow Fin Tuna
with Peppadew Sauce and a Spring
Salad of English Peas and Carrots
with Peppadew Sauce and a Spring
Salad of English Peas and Carrots
Ingredients:
1) 6 oz. Tuna
2) 2 oz. Zatar Spice
3) 1 cup Pickling Liquid
4) 1 quart Peppadew Peppers
5) 1 cup English Peas
6) 1 cup 1/8 inch cut Carrots
7) 2 cups Milk
8) 1/2 cup Honey
9) 1 tbs. Turmeric
10) Salt and Pepper to taste
2) 2 oz. Zatar Spice
3) 1 cup Pickling Liquid
4) 1 quart Peppadew Peppers
5) 1 cup English Peas
6) 1 cup 1/8 inch cut Carrots
7) 2 cups Milk
8) 1/2 cup Honey
9) 1 tbs. Turmeric
10) Salt and Pepper to taste
1) Mix salt, pepper, and zatar in bowl.
2) Dredge tuna in mixture.
3) Place in pan gently for 10 seconds each side, continue until all sides are
seared.
4) Place 4 cups of drained Peppadew peppers in a blender and add one cup
pickling liquid then pure.
5) Serve at room temperature.
The Spring Salad of English Peas and Carrots
Ingredients:
1) 1 cup English Peas
2) 1 cup 1/8 inch cut Carrots
3) 2 cups Milk
4) 1/2 cup Honey
5) 1 tbs. Turmeric
Preparation:
1) Bring the milk honey and turmeric to a boil.
2) Add peas and carrots and let simmer until aldante.
3) Strain and let chill. served cold.
2) Dredge tuna in mixture.
3) Place in pan gently for 10 seconds each side, continue until all sides are
seared.
4) Place 4 cups of drained Peppadew peppers in a blender and add one cup
pickling liquid then pure.
5) Serve at room temperature.
The Spring Salad of English Peas and Carrots
Ingredients:
1) 1 cup English Peas
2) 1 cup 1/8 inch cut Carrots
3) 2 cups Milk
4) 1/2 cup Honey
5) 1 tbs. Turmeric
Preparation:
1) Bring the milk honey and turmeric to a boil.
2) Add peas and carrots and let simmer until aldante.
3) Strain and let chill. served cold.
Ticket to Thailand
Ingredients:
1) 1/2 oz. Lime Juice
2) 1 Thai Chili Pepper
3) 1 oz. Honey Ginger Syrup
4) 2 oz. Aquavit
5) 6 fresh Thai Basil Leaves
6) Lime Wheel
2) 1 Thai Chili Pepper
3) 1 oz. Honey Ginger Syrup
4) 2 oz. Aquavit
5) 6 fresh Thai Basil Leaves
6) Lime Wheel
1) Muddle tip of pepper.
2) In a glass add lime juice, syrup, basil and aquavit to the pepper.
3) Shake hard and strain into ice filled glass.
4) Garnish with lime wheel, chili pepper stem and Thai basil
2) In a glass add lime juice, syrup, basil and aquavit to the pepper.
3) Shake hard and strain into ice filled glass.
4) Garnish with lime wheel, chili pepper stem and Thai basil
Manzanita Sol
Ingredients:
1) 1/4 green Apple
2) 1/4 oz. fresh Lemon Juice
3) 1/4 oz. Agave Nectar
4) 4 Mint Sprigs
5) 2 oz. Blanco Tequila
6) 1/2 oz. fresh lime juice
7) 3 oz. Ginger Beer
2) 1/4 oz. fresh Lemon Juice
3) 1/4 oz. Agave Nectar
4) 4 Mint Sprigs
5) 2 oz. Blanco Tequila
6) 1/2 oz. fresh lime juice
7) 3 oz. Ginger Beer
1) Dice green apple and muddle in glass with
lemon juice and agave
nectar until liquefied.
2) In a glass add tequila, mint, and fresh lime juice, and add ice and
shake.
3) Then add ginger beer and stir.
4) Pour and strain over ice filled glass.
5) Garnish with apple slices and mint.
Good Eating!!!
nectar until liquefied.
2) In a glass add tequila, mint, and fresh lime juice, and add ice and
shake.
3) Then add ginger beer and stir.
4) Pour and strain over ice filled glass.
5) Garnish with apple slices and mint.
Good Eating!!!