November Interludes

Marinade Ingredients for Georgian-Style Chicken Kabobs:
Mix together yogurt, sweet and hot paprikas, salt and black pepper, onions, garlic and fresh mint leaves and marinate with chicken overnight in the refrigerator. Broil chicken till just done and browned on top. Serve with flatbreads, sliced red onions dusted with sumac and creamy red cabbage salad.

A Special New Favorite Introduced to Cafe Drake via Jen Ruske

Autumnal Rabbit Stew:

Chop rabbit into pieces, shake with seasoned flour and brown quickly in olive oil. Add 1 large chopped onion, 1 peeled and chopped large parsley root, a cup of good red wine, a sprinkling of herbes de provence, a couple of bay leaves, some black peppercorns and salt to the pan. Cover and simmer on low until rabbit is just tender. Add water as needed. Do not overcook or the meat may be become dry and chewy. Remove rabbit, allow to cool, pull all meat from bones and return the meat to the pan. Simmer gently for 2-3 minutes then serve hot. Cafe Drake plated the stew with homemade whole wheat spaetzle. Ruske proclaimed the entree "restaurant-quality".

Casual Dining at Cafe Drake

Ultimate Comfort Food from Jen Lazzaro: Green Salad with homemade Toasted Parmesan Crisps, Roasted Organic Chicken Breasts and Turnip Puree and New Potatoes with Garlic

Fast & Creamy Cabbage Salad:
Shred 1/2 head of red cabbage and toss lightly with a bit of salt. In a large bowl mix together equal amounts of yogurt and mayonnaise and whisk well. Season with more salt, black pepper and 1/3 bunch of minced fresh dill. Whisk in a tablespoon of white wine vinegar and a tablespoon of sugar. Mix dressing with cabbage and let rest for 1 hour. Stir well and re-season as needed before serving.