Sunrise Chef: Fred Duerr

Sunrise Chef: Rising Sun Inn

Fred Duerr from the Rising Sun Inn has a number of creative recipes and he once again didn't disappoint us! 

Black Magic Cupcake
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (just brewed and still warm)
1/2 cup vegetable oil
1 teaspoon vanilla extract

Adjust oven rack to lower-middle position and preheat to 350 degrees F.
Line muffin pan with baking cup liners.
In the bowl of a stand mixer fitted with the paddle attachment, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed for 2 minutes. Batter will be thin. Transfer batter to a glass measuring cup with a pour spout and pour batter evenly into prepared pans.
Bake at 350 degrees for 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool the cupcakes in pan for 10 minutes.
Remove from the pan and let cool completely on a cooling rack.

Butter Cream Frosting
3 cups confectioners' sugar
1 cup butter, room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
In a stand mixer fitted with the whisk attachment, mix together sugar and butter.
Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more.

Buffalo Burger Slider with Swiss Cheese & Caramelized Onions
Caramelized Onions
2 sliced onions
2 tsp. butter
1 pinch saffron
salt and pepper
Sautee in frying pan until caramelized.

Buffalo Burger
½ Swiss cheese sliced
6 6 oz. buffalo burger
6 brioche rolls
Grill burger to desired temperature.
Top with cheese and onions.
Garnish with dill pickle.

Duck & White Bean Cassoulet
1 Lb. dried beans (lima)
2 duck legs
1 lb. garlic buffalo sausage
4 oz. smoked bacon, diced
½ cup sliced shallots
2 cups tomato concasee
1 bunch fresh rosemary
salt and pepper
2 oz. cognac
2 cups diced onions
2 sliced garlic cloves
Brown duck legs, salt and pepper.
Add ½ cup diced onion, 2 cloves of sliced garlic, and rosemary.
Deglaze with 2 oz. cognac.
Add 2 cups water.
Cover, cook 1 ½ hour at 350°.
Strain, reserve duck and stock.

Wash beans.
Boil in pot with ½ gallon of water, salt, pepper, and ½ cup diced onion.
Bring to boil.
Simmer ½ hour.
Let stand 15 minutes, then strain.
Reserve liquid.

In an oven-proof pan, brown sausage, bacon, garlic, 1 cup diced onions.
Add duck meat "pulled".
Add beans, tomato concasee, 1 cup duck stock and 2 cups of bean water.
add salt, pepper, rosemary, and cover.
Bake 1 ½ hours.

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