Chef Pradhan shares a recipe that uses Frozen to the Core

Chef Pradhan shares a recipe that uses Frozen to the Core

Chef Robin Pradhan shares a recipe using Georgian Hills Vineyards Frozen to the Core Ida Red. It is one of his best sellers at his restaurant, Rocky Raccoon Cafe in Owen Sound.

Organic Oyster Mushroom Apple Compote

Ingredients
1 1/2tbs Oil (cold pressed sunflower or any olive oil)
1 Garlic Clove (mince)
1 lb Organic Oyster Mushroom
1 Grey County or Town of the Blue Mountain Apple
6oz Georgian Hills Vineyards IDA Red Frozen to the Core 2008
2tbs Balsamic Vinegar
2oz Fresh Cream
Salt & Pepper to taste
Fresh Herbs for Garnish (Dill, Coriander & Parsley)

Directions
In a small bowl, peel and slice apple and pour 3oz of the Georgian Hills Vineyards IDA Frozen to the Core. Let apple soak in the alcohol.
In a pan over medium heat, sauté garlic and add mushrooms until slightly crisp and brown. Add the apple mixture to the sauté mushroom.
Add the remaining Georgian Hills Vineyards IDA Frozen to the Core to the pan and sauté. Pour the cream to the mixture and let thicken.
Stir in Vinegar at the very last minute and add salt and pepper to taste.
Garnish with Fresh Herbs.