Well Used Recipes
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Favorite Recipes
People who are passionate about wine are generally excited about food. Over the years, we have collected some favorite dishes and are publishing them here for you to enjoy. These are recipes we have used in and around our bottling and picking/harvest dinners for about 20 people. The dishes are cooked and served with copious amounts of wine. If you don't have 20 people coming to dinner, down-size the recipes. Click on the recipe to go right to it, or scroll down and enjoy the reading.
Perfect and perfectly easy flan (dessert) Paul's Plum Port Wine and Onion Sauce Barbequed Butterflied Leg of Lamb Alton Brown's Tapenade with or without anchovies Blue Cheese Flan (hors d'oevre) .
OK, so, yes, there is a story behind this recipe, but you'll need to get me more lubricated than I amright now to tell it. A great recipe served at Wine maker Club dinners. 1/2 C olive oil or blend 1 cube chicken bouillion OR 1/2 cups chicken stock 2 large onions, sliced 2 large cloves garlic, minced 1 medium sized egg plant, cut into 1” cubes, skin on Or 3 Japanese or Chinese long slender eggplant cut into 1” slices, skin on 6 medium sized zucchini, thickly sliced 2 bell peppers, preferably red, seeded and cut into chunks 2 (t) teaspoons salt 1 (t) basil 1/2 C cup fresh parsley, minced 4 large tomatoes, cut into chunks 10 slices of mozzerella cheese (optional) On top of the stove, heat most of the olive oil in a broiler proof pan, over high heat. Add onions, stirring until soft but not brown and then garlic Stir in the eggplant, zucchini, bell peppers, salt basil, and minced parsley. Make the bouillion in a scant 1/2 cup of water or use ½ cup chicken stock and add to the mixture. Add olive oil to keep from sticking Cover the pan and cook over a moderate heat for about 30 minutes. Stir occasionally, using a large spatula, being careful about the shape of the vegetables. If the mixture becomes too sloppy, remove the cover. Add the tomatoes to the mixture, and stir to blend. Cover and continue cooking over moderate heat for 15 minutes, if too sloppy. The dish should have some free liquid, but be of a spoon-and-serve consistency. If too liquid do not despair see * below. As an optional step, place cheese slices on top of the vegetables and grill under broiler until brown. * The broth is exceptionally flavorful and makes a wonderful soup base. Unfortunately, most of these vegetables are available in the summer when soup is not on our minds. Freeze it for the fall chill. Tastes even better the next day. Can be served cold as well.
Perfect and perfectly easy flan (dessert) Ingredients 1 3/4 C white granulated sugar 6 egg yolks 2 whole eggs 2 cans (12 fl oz each) evaporated milk 2 teaspoons vanila extract PREHEAT OVEN to 350*F This recipe makes 2 quarts, which is a LOT of flan. Place 1 cup of the white sugar in a heavy saucepan and carmalize over medium heat. Swirl, but do not stir until it liquefies about 8 minites, then use a wooden spoon and stir until smooth. Don't over carmelize or it will be bitter. Pour the molten sugar into a 2 quart mold ( I have used ovenproof bowls, any slope sided oven proof container will do. )Tip the mold so the sugar coats the bottom and sides. Be careful, it is really hot! As an alternative you could do this in small ramekins for individual servings. Whisk together the egg yolks, whole eggs, evaporated milk the remaining 3/4C sugar and the vanilla, blended but not frothy. Pour into caramalized mold (s) Cover tightly with foil to prevent the surface from overcooking and place the covered molds in a larger pan with 1 1/2" of hot water. Cook in the oven for 65 minutes, check for doneness by inserting a charp thin knifeblade If it comed out clumpy, cook for 10 minutes more. If not clumpy, it's done. It should wiggle in the middle, but it will continue to cook covered on a cooling rack. Refrigerate when cool. Overnight is preferred, but at least three hours in a cold refrigerator. Unmold into a lipped plate to catch the caramel. Large containers unmolded are served on a platter with a serving spoon.
Nancy Y's Baked Pears with celery 2 lemons (I think I used one lemon and something I Oven to 375 -- rack in center. (The recipe continues but I skipped this last part in my version
This is the dressing I make for the tossed salad we do with the cold cracked crab Winemaker dinner. The secret is using three vinegars and two oils. Because salt will not dissolve in oil, make sure you dissolve it in the vinegar before adding the oils. 1/2 teaspoon salt 1/8 Cup Red Wine Vinegar 1/16 Cup balsamic vinegar 1/16 Cup rice vinegar 1teaspoon dried herbs, Fines Herbes or "Italian blend" 1/2 Cup good olive oil 1/2 Cup mild vegetable oil (I like grapeseed oil and olive oil together)
Measure the vinegars into a tight lid jar or small bowl, add the salt and herb blend shake covered jar or whisk bowl to dissolve the salt, then add oils and mix again to emulsify. Obviously, you could add mustard (our Balsamic Herb mustard, 1 teaspoon works very well) and/or minced fresh garlic to kick up the flavors, but this basic dressing is very good as is. You can experiment with larger or smaller proportions of oil to vinegar.
This is an odd recipe to have on a winery website, but Thanksgiving always seems to be just around the corner and people are interested in this. It's different and substantial. A Kreider family tradition, don't try to make it without the BELL's Poultry Seasoning...which is getting hard to find...Woodland Market carries it in the Ross Valley. RICE STUFFING (serves 12-20 people) Ingredient amounts are variable, according to taste. 3 C of white rice, uncooked 1-3 T butter or margarine 1-2 # bulk sausage i.e.,Jimmy Dean Sage 2 C chopped celery, 3/8" 1-2 bunches of green onion, scallions, chopped 8 oz - 1 pound of sliced fresh mushrooms, if unavailable, use canned Bell's Poultry Seasoning 1-3 T (lots) onion salt or salt ground pepper Slightly under-cook 3 cups of rice adding a T or so butter or margarine to water so rice won't stick. When ready, place rice in large bowl to cool. While rice is cooking and cooling....s Brown at least 1 lb. sausage in frying pan (low heat). Break into small pieces with fork, when cooked, drain and discard fat, set meat aside. Saute 2 cups chopped celery and add 1-2 bunches of chopped green onions. Do not overcook; celery should be firm. Set aside. Saute sliced fresh mushrooms. Throughout, retain juices to add to rice. Add sausage, onions, celery, mushrooms and pan juices to cooled rice. Add Bell's Poultry Seasoning, onion salt, salt, pepper. Mix and toss all together, taste testing for correct amount of poultry seasoning and salt. Complete cooking of stuffing by heating in a casserole, or wrapping in foil (add some butter or stock for moisture if necessary). You can put this stuffing directly in the turkey, but my experience is little is gained flavor-wise and there is the health risk that comes with stuffing not heated highly enough to kill bacteria.
Paul's Plum Port Wine and Onion Sauce 6-10 ripe, sweet and juicy plums (Santa Rosa work fine) 1/2 bottle port wine small white onion sliced thinly dash salt 1/2C deep chicken broth sugar as needed Into a thick and heavy sauce pan, cut the pits out of the plums, allowing the juices and skins and meat to fall into the sauce pan. Heat, covered, with the broth to soften the plums further (about 10 minutes) Add the 1/2 bottle or less of port wine. I used Fermez la Port, of course. Continue to heat, and when plums are soft enough press them through a sieve so the skins are stripped of their meat and the sauce is a pure' without skins. I use a ricer with the large hole plate. Add the sliced onion and reduce the sauce uncovered. Taste and add small amounts of sugar to taste if sauce is unbalanced to the acid side. When reduced, makes about a cup. Spooned over a pork tenderloin, this is heavenly
1/3 C cup red wine vinegar 1/3 C salad oil 1 small onion, thinly sliced and separated into rings 1 (t) teaspoon salt 1 t dried parsley flakes 1 t prepared mustard 1 (T) Tablespoon brown sugar 2 cans mushroom crowns, drained, or 1 lb small fresh white ones with caps intact, washed clean of debris. Usually you do not want to wash mushrooms as they get soggy, but since we're going to marinate these, doesn't seem too bad an idea. Combine marinade ingredients in a saucepan, bring to a boil Add mushrooms, stir gently and simmer for 5-6 minutes Chill in a covered bowl several hours or overnight Told you it was easy!
Barbequed Butterflied Leg of Lamb This is the original recipe I first made in the early 1970's. It might be the best thing you have ever eaten. Will serve 8 , but if you allow for 6, they will be very happy campers. And you might have some left over for the next day. Yum! 5-6 # leg of lamb, boned and butterflied (have butcher do it) 2 cloves of garlic, minced 1 (t) teaspoon salt 1 t fines herbes 1/2 t pepper 1/2 t dried thyme 1/4 C cup grated onion 1/2 C salad oil 1/2 C lemon juice 1 C brandy or scotch Soak the lamb in a cup of brandy or scotch for an hour or two (this is easily done in a 1 gallon or larger, heavy duty, zip plastic storage bag) then Mix marinade and soak meat (leave brandy or scotch in) at least 2-3 hours at room temperature (and perhaps return to refrigerator for a couple of hours) or no more than 12 hours in the refrigerator. Turn the meat periodically. (If you leave it in the marinade too long, the lemon acid starts to "cook" the meat, giving it a grainy texture). Grill in a Weber type grill, direct, medium fire, with the top on. Turn frequently and baste with marinade. When done, the lamb should be a nice dark brown. Remove at 125-128ºF (measured in the thicker parts) and let sit , covered with a towel to continue cooking for medium rare. It will continue to cook when taken off the grill, particularly if the cut is thick. Slice across the grain and serve immediately. Because a boned leg will have areas of various thickness, parts will be rare, other well done. Serves 6-8 harvesters. A big zinfandel goes great with this, believe me!
Grilled Game Hens (or chicken pieces) We do a lot of grilling, outside. Sometimes we cook these in three Webers going side by side. It is one of the easiest special dinners to prepare, because you know exactly when they will be done. The 12-12-12 method works with chicken parts, too. turning them keeps the moisture inside. 4 (or more) whole cornish game hens, thawed if frozen Cajun seasoning, or any herbs desired salt and pepper to taste Prepare barbeque to cook indirectly (this works best on a Weber or other domed barbeque). Use enough coals, don't skimp! When coals are hot, place hens, which have been liberally sprinkled with seasonings, breast side up in a row down the center of the grill. Turn the hens over (breast side down, then up again) every 12 minutes, for a total cooking time of 36 minutes (turned 3 times). This is a foolproof cooking method for all sorts of poultry. Remember, these will continue to cook as they set after you remove them from the grill.
FRUIT CRISP, (cherry, apple, or peach, plum) serves 6 We did this recipe in cherry and some apple for a bottling dinner and served it in individual ramekins. Pitting the cherries was a chore, but the crisp was great! topping mixture 6 T all-purpose flour 1/4C light brown sugar packed 1/4 C granulated sugar 1/4 t ground cinnamon 1/4 t ground nutmeg 1/4 t salt 5 T chilled unsalted butter cut in pieces of about 1/4" 3/4 C almonds or pecans chopped coarse fruit mixture 21/2 to 3 lbs apples, necatarines, cherries, peaches, pears or plums, pitted and sliced 1/4 C granulated sugar 1 1/2 T juice from lemon and preheat oven to 375ºF. topping: mix all ingredients up to butter in list. Scatter butter and pulse in food proccessor with quick pulses to coarse cornmeal texture. Do not over process. Add nuts and pulse until mixture resembles crumbly sand. Chill. Toss fruit and sugar. You may need to add tapioca if the fruit is very juicy, such as plums or peaches. See directions on tapioca package. Add lemon then put mixture into 8x8 pan or individual ramekins. Distribute topping over fruit. Bake at 375 for 40 minutes. Increase temperature to 400ºF and bake until fruit is bubbling and topping is brown, about 5 minutes longer.
Paul's Almonds
Did you know that "almond" is pronounced "aim-en" when it is still on the tree and "all-mon" when it has been picked and processed? That is just the sort of useless information that bounces around in my brain and keeps me amused.
This recipe is a simple on my mother made when she wanted something to serve with the tomato juice and lemon "cocktail" she served to my dowager great aunt on Christmas eve. Occasionally a shot or two of vodka would find its way into my mother's drink, but never into my great aunt's. I find that these go very well with sparkling wine or champagne. Indeed, if you are reading this, you probably have attended one of my Sparkle tasting events and demanded the recipe. Here you go:
Bulk unsalted almonds in skins Small pot of boiling water Vegetable oil (I use grape seed oil for its high smoke point) Kosher salt Clean brown paper bag (which absorbs oil better than paper towels and allows for pouring).
Bring water to a boil, add as many almonds as you want to make. Return to boil and remove from burner. Pour contents of pot through a strainer When almonds are cool enough to handle slip the skins off by squeezing between your fingers. The naked ones are called "blanched"
When dry, the almonds need to be toasted to bring out their flavor. You can do this in a 350 ° oven, but you need to keep a very close eye on them, as the difference between toasted and burned happens very quickly. For that reason I do mine in a heavy skillet.
Heat oil to shimmering and add the blanched almonds. Sauté on medium high heat, stirring occasionally. You will smell the change before you see it. Stirring, gently, you will see some of the almonds start to turn brown/toasted, keep stirring until over half are cooked. Turn off heat and allow the final cooking to take place in the pan, but if the color of some goes to dark brown, remove the almonds to the flattened brown paper bag to drain. Remove any burned almonds. Sprinkle with the coarse salt. Cool and pour into airtight container to save or serve warm.
Alton Brown's Tapenade with or without anchoviesAlton Brown is one of my favorite TV chefs because he notes the science of what he is doing. You may leave the anchovy out of this recipe if you like. But I think the anchovy paste in a tube is convenient and gives some depth to the flavors.Ingredients:
Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
Terrine Maison Paul's version
Some hardware you might need before making this delicious and easy paté include 1) a Cuisinart or similar food processor, 2) a terrine or small loaf pan 3) a ¾" board cut to fit the terrine or loaf pan 4) a brick covered with foil.
1 1/4# ground pork 3/4 # chicken livers (or duck or goose, I have even used calf's) 1/2 # lean veal, ground 5T butter 1/3 C finely chopped shallots 1/2teaspoon finely chopped garlic 1/4 cup Cognac or decent brandy 3T heavy cream 2t lemon juice 2 T flour 1 egg lightly beaten 1/2t allspice 1 1/2T salt Fresh ground black pepper 1/2# thin sliced bacon 1 large bay leaf
Preheat oven to 350ºF
Grind the meats in a Cuisinart with the metal blade. Don't over process leave the meats in the bowl.. In a heavy 8" skillet, melt 3T of butter over moderate heat. When the foam subsides stir in the garlic and shallots, cooking until soft but not brown. Scrape onto meats. In the same skillet melt 2 T of butter and cook the chicken livers until stiffened but still pink inside. Remove the livers with a slotted spoon and place in Cuisinart. Deglaze the pan with the cognac, pour over meats. Add the cream, lemon juice, flour egg, spice salt and a grinding of pepper to the meats. Process with pulses until all the ingredients are well mixed. Sauté a spoonful in the skillet to taste for seasoning adjustment. Line a terrine (small heave loaf pan with cover) by overlapping bacon, hanging ends over the sides. Spoon half the meat mixture into the lined mold, pressing it down with the back of a spoon. Fill the mold with the remaining mixture. Smooth the top, fold the bacon over it and lay a bay leaf in the center. Cover the terrine with tight foil and the heavy top. Place it in a large baking pan in the center of the oven and fill the baking pan with boiling water to reach at least half way up the side of the terrine. Bake for 2 hours. Remove the terrine, lift off the cover, place fresh foil on the top and weigh it down with a heavy object ( a piece of wood cut to fit and a foil covered brick works well) pressing down the mixture. Let cool for several hours or overnight in this weighted manner in a place where any fat overflow can be cleaned up easily, like in your sink, refrigerate, and serve slices with mustard and corn hen pickles.
OK, so, yes, there is a story behind this recipe, but you'll need to get me more lubricated than this to tell it. A great recipe served at Wine maker Club dinners. Hooker's Rattatouille 1/2 C olive oil or blend 1 cube chicken bouillion OR 1/2 cups chicken stock 2 large onions, sliced 2 large cloves garlic, minced 1 mediun sized egg plant, cut into 1” cubes, skin on Or 3 Japanese or Chinese long slender eggplant cut into 1” slices, skin on 6 medium sized zucchini, thickly sliced 2 bell peppers, preferably red, seeded and cut into chunks 2 (t) teaspoons salt 1 (t) basil 1/2 C cup fresh parsley, minced 4 large tomatoes, cut into chunks 10 slices of mozzerella cheese (optional) On top of the stove, heat most of the olive oil in a broiler proof pan, over high heat. Add onions, stirring until soft but not brown and then garlic Stir in the eggplant, zucchini, bell peppers, salt basil, and minced parsley. Make the bouillion in a scant 1/2 cup of water or use ½ cup chicken stock and add to the mixture. Add olive oil to keep from sticking Cover the pan and cook over a moderate heat for about 30 minutes. Stir occasionally, using a large spatula, being careful about the shape of the vegetables. If the mixture becomes too sloppy, remove the cover. Add the tomatoes to the mixture, and stir to blend. Cover and continue cooking over moderate heat for 15 minutes, if too sloppy. The dish should have some free liquid, but be of a spoon-and-serve consistency. If too liquid do not despair see * below. As an optional step, place cheese slices on top of the vegetables and grill under broiler until brown. * The broth is exceptionally flavorful and makes a wonderful soup base. Unfortunately, most of these vegetables are available in the summer when soup is not on our minds. Freeze it for the fall chill. Tastes even better the next day. Can be served cold as well.
Perfect and perfectly easy flan (dessert) Ingredients 1 3/4 C white granulated sugar 6 egg yolks 2 whole eggs 2 cans (12 fl oz each) evaporated milk 2 teaspoons vanila extract PREHEAT OVEN to 350*F This recipe makes 2 quarts, which is a LOT of flan. Place 1 cup of the white sugar in a heavy saucepan and carmalize over medium heat. Swirl, but do not stir until it liquefies about 8 minites, then use a wooden spoon and stir until smooth. Don't over carmelize or it will be bitter. Pour the molten sugar into a 2 quart mold ( I have used ovenproof bowls, any slope sided container will do. Tip the mold so the sugar coats the bottom and sides. Be careful, it is really hot! As an alternative you could do this in small ramekins for individual servings. Whisk together the egg yolks, whole eggs, evaporated milk the remaining 3/4C sugar and the vanilla, blended but not frothy. Pour into caramalized mold (s) Cover tightly with foil to prevent the surface from overcooking and place the covered molds in a larger pan with 1 1/2" of hot water. Cook in the oven for 65 minutes, check for doneness by inserting a charp thin knifeblade If it comed out clumpy, cook for 10 minutes more. If not clumpy, it's done. It should wiggle in the middle, but it will continue to cook covered on a cooling rack. Refrigerate when cool. Overnight is preferred, but at least three hours in a cold refrigerator. Unmold into a lipped plate to catch the caramel. Large containers unmolded are served on a platter with a serving spoon.
2 lemons (I think I used one lemon and something I Oven to 375 -- rack in center. (The recipe continues but I skipped this last part:)
This is the dressing I make for the tossed salad we do with the cold cracked crab Winemaker dinner. The secret is using three vinegars and two oils. Because salt will not dissolve in oil, make sure you dissolve it in the vinegar before adding the oils. 1/2 teaspoonsalt 1/8 Cup Red Wine Vinegar 1/16 Cup balsamic vinegar 1/16 Cup rice vinegar 1teaspoon dried herbs, Fines Herbes or "Italian blend" 1/2 Cup good olive oil 1/2 Cup mild vegetable oil (I like grapeseed oil and olive oil together)
Measure the vinegars into a tight lid jar or small bowl, add the salt and herb blend shake covered jar or whisk bowl to dissolve the salt, then add oils and mix again to emulsify. Obviously, you could add mustard (our Balsamic Herb mustard, 1 teaspoon works very well) and/or minced fresh garlic to kick up the flavors, but this basic dressing is very good as is. You can experiment with larger or smaller proportions of oil to vinegar.
This is an odd recipe to have on a winery website, but Thanksgiving always seems to be just around the corner and people are interested in this. It's different and substantial. A Kreider family tradition, don't try to make it without the BELL's Poultry Seasoning...which is getting hard to find...Woodland Market carries it in the Ross Valley. RICE STUFFING (serves 12-20 people) Ingredient amounts are variable, according to taste. 3 C of white rice, uncooked 1-3 T butter or margarine 1-2 # bulk sausage i.e.,Jimmy Dean Sage 2 C chopped celery, 3/8" 1-2 bunches of green onion, scallions, chopped 8 oz - 1 pound of sliced fresh mushrooms, if unavailable, use canned Bell's Poultry Seasoning 1-3 T (lots) onion salt or salt ground pepper Slightly under-cook 3 cups of rice adding a T or so butter or margarine to water so rice won't stick. When ready, place rice in large bowl to cool. While rice is cooking and cooling....s Brown at least 1 lb. sausage in frying pan (low heat). Break into small pieces with fork, when cooked, drain and discard fat, set meat aside. Saute 2 cups chopped celery and add 1-2 bunches of chopped green onions. Do not overcook; celery should be firm. Set aside. Saute sliced fresh mushrooms. Throughout, retain juices to add to rice. Add sausage, onions, celery, mushrooms and pan juices to cooled rice. Add Bell's Poultry Seasoning, onion salt, salt, pepper. Mix and toss all together, taste testing for correct amount of poultry seasoning and salt. Complete cooking of stuffing by heating in a casserole, or wrapping in foil (add some butter or stock for moisture if necessary). You can put this stuffing directly in the turkey, but my experience is little is gained flavor-wise and there is the health risk that comes with stuffing not heated highly enough to kill bacteria.
Paul's Plum Port Wine and Onion Sauce 6-10 ripe, sweet and juicy plums (Santa Rosa work fine) 1/2 bottle port wine small white onion sliced thinly dash salt 1/2C deep chicken broth sugar as needed Into a thick and heavy sauce pan, cut the pits out of the plums, allowing the juices and skins and meat to fall into the sauce pan. Heat, covered, with the broth to soften the plums further (about 10 minutes) Add the 1/2 bottle or less of port wine. I used Fermez la Port. Continue to heat, and when plums are soft enough press them through a sieve so the skins are stripped of their meat and the sauce is a pure' without skins. I use a ricer with the large hole plate. Add the sliced onion and reduce the sauce uncovered. Taste and add small amounts of sugar to taste if sauce is unbalanced to the acid side. When reduced, makes about a cup. Spooned over a pork tenderloin, this is heavenly
Pickled Mushrooms 1/3 C cup red wine vinegar 1/3 C salad oil 1 small onion, thinly sliced and separated into rings 1 (t) teaspoon salt 1 t dried parsley flakes 1 t prepared mustard 1 (T) Tablespoon brown sugar 2 cans mushroom crowns, drained, or 1 lb small fresh white ones with caps intact Combine marinade ingredients in a saucepan, bring to a boil Add mushrooms, stir gently and simmer for 5-6 minutes Chill in a covered bowl several hours or overnight Told you it was easy!
Barbequed Butterflied Leg of Lamb This is the original recipe I first made in the early 1970's. It might be the best thing you have ever eaten. Will serve 8 , but if you allow for 6, they will be very happy campers. And you might have some left over for the next day. Yum! 5-6 # leg of lamb, boned and butterflied (have butcher do it) 2 cloves of garlic, minced 1 (t) teaspoon salt 1 t fines herbes 1/2 t pepper 1/2 t dried thyme 1/4 C cup grated onion 1/2 C salad oil 1/2 C lemon juice 1 C brandy or scotch Soak the lamb in a cup of brandy or scotch for an hour or two (this is easily done in a 1 gallon or larger, heavy duty, zip plastic storage bag) then Mix marinade and soak meat (leave brandy or scotch in) at least 2-3 hours at room temperature (and perhaps return to refrigerator for a couple of hours) or no more than 12 hours in the refrigerator. Turn the meat periodically. (If you leave it in the marinade too long, the lemon acid starts to "cook" the meat, giving it a grainy texture). Grill in a Weber type grill, direct, medium fire, with the top on. Turn frequently and baste with marinade. When done, the lamb should be a nice dark brown. Remove at 125-128ºF (measured in the thicker parts) and let sit , covered with a towel to continue cooking for medium rare. It will continue to cook when taken off the grill, particularly if the cut is thick. Slice across the grain and serve immediately. Because a boned leg will have areas of various thickness, parts will be rare, other well done. Serves 6-8 harvesters. A big zinfandel goes great with this, believe me!
Grilled Game Hens (or chicken pieces) We do a lot of grilling, outside. Sometimes we cook these in three Webers going side by side. It is one of the easiest special dinners to prepare, because you know exactly when they will be done. The 12-12-12 method works with chicken parts, too. turning them keeps the moisture inside. 4 (or more) whole cornish game hens, thawed if frozen Cajun seasoning, or any herbs desired salt and pepper to taste Prepare barbeque to cook indirectly (this works best on a Weber or other domed barbeque). Use enough coals, don't skimp! When coals are hot, place hens, which have been liberally sprinkled with seasonings, breast side up in a row down the center of the grill. Turn the hens over (breast side down, then up again) every 12 minutes, for a total cooking time of 36 minutes (turned 3 times). This is a foolproof cooking method for all sorts of poultry. Remember, these will continue to cook as they set after you remove them from the grill.
FRUIT CRISP, (cherry, apple, or peach, plum) serves 6 We did this recipe in cherry and some apple for a bottling dinner and served it in individual ramekins. Pitting the cherries was a chore, but the crisp was great! topping mixture 6 T all-purpose flour 1/4C light brown sugar packed 1/4 C granulated sugar 1/4 t ground cinnamon 1/4 t ground nutmeg 1/4 t salt 5 T chilled unsalted butter cut in pieces of about 1/4" 3/4 C almonds or pecans chopped coarse fruit mixture 21/2 to 3 lbs apples, necatarines, cherries, peaches, pears or plums, pitted and sliced 1/4 C granulated sugar 1 1/2 T juice from lemon and preheat oven to 375ºF. topping: mix all ingredients up to butter in list. Scatter butter and pulse in food proccessor with quick pulses to coarse cornmeal texture. Do not over process. Add nuts and pulse until mixture resembles crumbly sand. Chill. Toss fruit and sugar. You may need to add tapioca if the fruit is very juicy, such as plums or peaches. See directions on tapioca package. Add lemon then put mixture into 8x8 pan or individual ramekins. Distribute topping over fruit. Bake at 375 for 40 minutes. Increase temperature to 400ºF and bake until fruit is bubbling and topping is brown, about 5 minutes longer.
Did you know that "almond" is pronounced "aim-en" when it is still on the tree and "all-mon" when it has been picked and processed? That is just the sort of useless information that bounces around in my brain and keeps me amused.
This recipe is a simple one my mother made when she wanted something to serve with the tomato juice and lemon "cocktail" she served to my dowager great aunt on Christmas eve. Occasionally a shot or two of vodka would find its way into my mother's drink, but never into my great aunt's. I find that these go very well with sparkling wine or champagne. Indeed, if you are reading this, you probably have attended one of my Sparkle tasting events and demanded the recipe. Here you go:
Bulk unsalted almonds in skins Small pot of boiling water Vegetable oil (I use grape seed oil for its high smoke point) Kosher salt Clean brown paper bag (which absorbs oil better than paper towels and allows for pouring).
Bring water to a boil, add as many almonds as you want to make. Return to boil and remove from burner. Pour contents of pot through a strainer When almonds are cool enough to handle slip the skins off by squeezing between your fingers. The naked ones are called "blanched"
When dry, the almonds need to be toasted to bring out their flavor. You can do this in a 350 ° oven, but you need to keep a very close eye on them, as the difference between toasted and burned happens very quickly. For that reason I do mine in a heavy skillet.
Heat oil to shimmering and add the blanched almonds. Sauté on medium high heat, stirring occasionally. You will smell the change before you see it. Stirring, gently, you will see some of the almonds start to turn brown/toasted, keep stirring until over half are cooked. Turn off heat and allow the final cooking to take place in the pan, but if the color of some goes to dark brown, remove the almonds to the flattened brown paper bag to drain. Remove any burned almonds. Sprinkle with the coarse salt. Cool and pour into airtight container to save or serve warm. Alton Brown's Tapenade with or without anchoviesAlton Brown is one of my favorite TV chefs because he notes the science of what he is doing. You may leave the anchovy out of this recipe if you like. But I think the anchovy paste in a tube is convenient and gives some depth to the flavors.Ingredients:
Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
Some hardware you might need before making this delicious and easy paté include 1) a Cuisinart or similar food processor, 2) a terrine or small loaf pan 3) a ¾" board cut to fit the terrine or loaf pan 4) a brick covered with foil.
1 1/4# ground pork 3/4 # chicken livers (or duck or goose, I have even used calf's) 1/2 # lean veal, ground 5T butter 1/3 C finely chopped shallots 1/2teaspoon finely chopped garlic 1/4 cup Cognac or decent brandy 3T heavy cream 2t lemon juice 2 T flour 1 egg lightly beaten 1/2t allspice 1 1/2T salt Fresh ground black pepper 1/2# thin sliced bacon 1 large bay leaf
Preheat oven to 350ºF
Grind the meats in a Cuisinart with the metal blade. Don't over process leave the meats in the bowl.. In a heavy 8" skillet, melt 3T of butter over moderate heat. When the foam subsides stir in the garlic and shallots, cooking until soft but not brown. Scrape onto meats. In the same skillet melt 2 T of butter and cook the chicken livers until stiffened but still pink inside. Remove the livers with a slotted spoon and place in Cuisinart. Deglaze the pan with the cognac, pour over meats. Add the cream, lemon juice, flour egg, spice salt and a grinding of pepper to the meats. Process with pulses until all the ingredients are well mixed. Sauté a spoonful in the skillet to taste for seasoning adjustment. Line a terrine (small heave loaf pan with cover) by overlapping bacon, hanging ends over the sides. Spoon half the meat mixture into the lined mold, pressing it down with the back of a spoon. Fill the mold with the remaining mixture. Smooth the top, fold the bacon over it and lay a bay leaf in the center. Cover the terrine with tight foil and the heavy top. Place it in a large baking pan in the center of the oven and fill the baking pan with boiling water to reach at least half way up the side of the terrine. Bake for 2 hours. Remove the terrine, lift off the cover, place fresh foil on the top and weigh it down with a heavy object ( a piece of wood cut to fit and a foil covered brick works well) pressing down the mixture. Let cool for several hours or overnight in this weighted manner in a place where any fat overflow can be cleaned up easily, like in your sink, refrigerate, and serve slices with mustard and corn hen pickles.
Blue Cheese Flan
3/4 cup crushed buttery cracker (optional, see first paragraph below) 2 T melted margarine (optional, see first paragraph below)
2 pkg. 8 oz. cream cheese (room temperature) 1T sugar 2 pkg. 4 oz. blue cheese crumbles 1 2/3 cup sour cream 3 eggs 1/8 t pepper Orange or lemon yogurt (optional)
Combine cracker crumbs and margarine. Spread on bottom of 9"springform pan and bake in a 350 degree oven for 10 minutes. (I am not sure this step adds much to the recipe. Omit it if you like, I do)
Combine cream cheese and chopped blue cheese until well blended (add 1 T sugar), and add 2/3 cup sour cream (reserving the remainder for later), eggs and pepper. Mix well. Pour into Springform pan and bake in 300 degree oven for 45 minutes. Or until the top is set firm, it's taken up to 60 minutes)
Stir sour cream (and combine yogurt if desired) and spread over cake and bake for an additional 10 minutes. Cool completely, refrigerate and unmold. Serve with fruit and crackers or French bread. Can be prepared a few days in advance, and keeps very well. This recipe serves an army. For a smaller group, maybe just your platoon, prepare half the recipe in a 6" Springform pan; it will be higher than the whole flan and take 60 minutes of baking time.
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