Roasted Beet Salad
Leek Vinaigrette
Chatham Halibut
Slow-Roasted Venison
Crème Brulée


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Crème Brulée  (serves 8)

Ingredients:
1 ½ c milk
1 qt heavy cream
3 tahitian vanilla beans
4 oz sugar
14 egg yolks
3.5 oz sugar


Procedure:
In a large pot, scald (just short of boiling, once skin has formed) milk, cream, 4 oz sugar and vanilla beans. Remove from heat and let steep 1 hour, then chill over an ice bath. Whip egg yolks and 3.5 oz sugar until thick and light; combine with cooled vanilla base. Pour into crème brulee dishes or thin custard molds. Bake at 300º in a water bath (at least ½ way up the side of molds) approx 25 minutes, or until center is almost set. When cool, brulee and serve.