March 20th, 2006 by alice
Tags: Captain, Chicken, Country
INGREDIENTS
- 4lbschicken pieces, with skin or skinless chicken pieces
- 1 1/2cupsflour
- 1/2teaspoonpepper
- 1/2cupolive oil
- 2onions, chopped
- 2mediumgreen peppers, chopped
- 2cloves fresh mincedgarlic
- 3-4teaspoonscurry powder
- salt and pepper
- 1/2teaspoondried thyme
- 2 (3 ounce)canstomatoes
- 2-3teaspoonsdried parsley
- 6cupscooked rice
- 1/4cupcurrants
- 1/4cuptoasted almonds
DIRECTIONS
- Set oven to 350 degrees.
- Mix the flour and 1/2 tsp pepper together.
- Coat the chicken in flour mixture.
- Brown the chicken in olive oil; remove keep warm.
- In same frypan cook onions, peppers and garlic in remaining oil until soft.
- Stir in curry, salt, pepper and thyme; stirring to blend.
- Add in the tomatoes and parsley (breaking up the tomatoes with a fork).
- Heat and stir the mixture for a few minutes.
- Spread the browned chicken pieces in bottom of casserole dish.
- Pour the tomato/onion mixture over the chicken.
- Cover, and bake for 40-45 minutes, or until tender.
- Remove the chicken from the casserole and stir in the currants.
- Prepare the cooked rice in a casserole.
- Pour the cooked sauce over rice, place the chicken on top.
- Sprinkle with almonds over all.
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March 20th, 2006 by alice
Tags: Cherry, Duck, Glaze, Sour
INGREDIENTS
- 1 (5 lb)peking duck
- coarse salt
- fresh ground pepper
-
Zinfandel Sour cherry Glaze
- 1cupdried sour cherries
- 1cupred wine vinegar
- 1cupsugar
- 2bottlesred Zinfandel wine
- 1 (1 5/8 ounce)packagedry mustard(recommended S&B OR COLEMANS dry mustard mixed with enough water to form a paste)
DIRECTIONS
- Preheat the oven to 225 degrees F.
- Place oven rack in the bottom third of the oven.
- Bring a large stockpot of water to a boil.
- Using a straight-edge razor or an X-acto knife, score the fat on the breast making crosswise slashes every 1/2-inch, being sure not to puncture the flesh.
- Using kitchen twine, truss the duck, leaving enough twine to form a handle.
- Lower the duck into the boiling water for 10 seconds.
- Remove and drain any water that has accumulated in the cavity of the duck.
- Set the duck on a wire rack, breast-side up, in a large roasting pan.
- Add enough water to come 1 inch up the side of the roasting pan.
- This will prevent the fat from smoking as it drips into the roasting pan.
- Season the duck with salt and pepper.
- Roast until the duck is golden brown and most of the fat has rendered, 2 1/2 to 3 hours.
- Increase the oven temperature to 500 degrees F.
- Continue to roast duck until the skin is well-browned and crisp, about 10 minutes.
- Remove cooked duck from oven and brush with half of the sour cherry glaze.
- Reserve the remaining half for passing at the table.
- Zinfandel Sour cherry Glaze: Make ahead In a small saucepan, combine the cherries and vinegar.
- Cook over medium heat until steam rises from the saucepan.
- Remove from heat and set aside until the cherries have re-hydrated.
- Place the sugar in a large skillet over medium heat and cook, stirring, until the sugar dissolves and becomes a light caramel color, about 10 minutes.
- Drain the cherries, reserving the vinegar, and roughly chop; set aside.
- Remove caramel from heat.
- Carefully add the vinegar as it may spatter.
- Stir until the caramel melts.
- Add the wine and simmer over medium-low heat until the mixture has reduced by about 2/3 and is the consistency of a thin syrup.
- Stir in the reserved cherries.
- Whisk in the mustard and salt.
- The glaze may be prepared in advance and stored in a covered container in the refrigerator for up to 2 days.
- The sauce will thicken upon standing; heat gently before serving.
- Yield: about 2 cups of syrup.
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March 20th, 2006 by alice
Tags: Chocolate, Mousse, White
INGREDIENTS
- 1 (7 g)envelope powderedgelatin
- 1/4cup coldwater
- 12ounces best qualitywhite chocolate, roughly chopped
- 2 1/2cupsheavy cream
DIRECTIONS
- Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes.
- Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
- Prepare an ice bath; set aside.
- Place 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat.
- Add gelatin, and stir for 30 seconds to dissolve completely.
- Pour into food processor with the motor running, and process until chocolate mixture is smooth.
- Transfer to a medium bowl and place over ice bath.
- Stirring until thick enough to hold ribbons.
- Whip remaining 1 3/4 cups heavy cream to soft peaks.
- Fold into chocolate mixture.
- If not using immediately, refrigerate in an airtight container.
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March 20th, 2006 by alice
Tags: Meringue, Mushrooms
INGREDIENTS
- 4largeegg whites
- 1cupsuperfine sugar
- 1pinchcream of tartar
- 1/2teaspoonpure vanilla extract
- 2ouncesbittersweet chocolate, chopped
- 3ounceswhite chocolate, chopped
DIRECTIONS
- Fill a medium saucepan 1/4 full with water.
- Set over medium heat; bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer and place over saucepan.
- Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes.
- Rub the mixture between fingers to test.
- Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff glossy peaks form, about 10 minutes.
- Add vanilla; mix until combined.
- Use immediately.
- Place Meringue in an 18-inch pastry bag fitted with a large 3/4 inch round tip.
- Line 2 baking sheets with parchment paper.
- Pipe meringue, forming domes 1 to 2 inches in diameter.
- Pipe a stem shape for each dome.
- Place baking sheets in oven for 1 hour, reduce heat to 175 degrees F and continue baking until meringues are completely dry to the touch, but not browned, 45 to 60 minutes more.
- Fill a medium saucepan 1/4 full with water.
- Set over medium heat, and bring water to a simmer.
- Place bittersweet chocolate in a heatproof bowl, and set over simmering water.
- Turn off heat; stir occasionally until completely melted.
- Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
- Place white chocolate in a heatproof bowl, and set over simmering water.
- Turn off heat; stir occasionally until completely melted.
- Allow to cool slightly.
- Spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap to the edges.
- Let set in a cool, dry place.
- Poke a small hole in the center of each mushroom cap using a paring knife.
- Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap.
- Allow to set.
- Meringue mushrooms should be kept in an airtight container in a cool, dry place.
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March 20th, 2006 by alice
Tags: Meringue, Snowman
INGREDIENTS
- 8largeegg whites
- 1pinchcoarse salt
- 1cupgranulated sugar
- 1cup siftedconfectioners’ sugar, plus more for decorating
- pearlsugar, for sprinkling(see sources)
- red food coloring
- 11ouncesalmond paste
- 13ounces meltedbittersweet chocolate, melted
- 2cupsheavy cream, whipped to soft peaks
DIRECTIONS
- Preheat oven to 200 degrees F.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt, slowly adding 1/4 cup of granulated sugar.
- Whisk until stiff.
- Fold in remaining granulated sugar and confectioners’ sugar.
- Transfer meringue to a large pastry bag fitted with a 3/4-inch round tip.
- On a parchment-lined baking sheet, pipe a 3-inch mound of meringue to form a snowman’s body.
- Pipe meringue into a”c-shape” on top of body, forming arms.
- Pipe a 1 1/2-inch mound in center of arms to form a head.
- Repeat to form 7 more snowmen.
- Sprinkle snowmen with pearl sugar.
- In a small bowl, combine remaining meringue and a few drops of red food coloring.
- Transfer to a small parchment cone or a small pastry bag fitted with a#2 tip.
- Pipe a red nose onto each snowman.
- Bake snowmen until the outside is set yet the inside is still soft, about 30 minutes.
- Remove from oven and let cool.
- When cool, remove the inside of each snowman with a spoon and discard.
- Return to oven and bake until firm, 1 to 1 1/2 hours.
- Make sure the snowmen remain white and do not begin to color.
- Once firm, remove from oven and set aside to cool.
- Meanwhile, roll 7 ounces almond paste to a thickness of 1/2-inch.
- Using a 3/4-inch cutter, cut out 8 circles.
- Using a toothpick, dip each almond paste circle into melted chocolate.
- Transfer circles to a parchment-lined baking sheet.
- Swirl to form the border of hat.
- Repeat with remaining circles and let cool completely.
- Reserve 1/4 cup chocolate for decorating.
- In a large bowl, combine remaining chocolate and heavy cream.
- Transfer chocolate mousse to a large pastry bag fitted with a 3/4-inch round tip.
- Pipe mousse into cooled snowmen.
- Add a few drops of red food coloring to remaining 4 ounces almond paste.
- Knead until completely combined.
- Roll to 1/8-inch thick.
- Cut into 8 (8 by 1/2-inch) strips to form scarves.
- Place scarves around snowmen and top with cooled hats.
- Transfer reserved chocolate to a small parchment cone or pastry bag fitted with a#1 tip.
- Pipe eyes, mouths, and buttons on each snowman.
- Serve immediately.
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