Kicked-up Smoked Duck Breast

Ingredients

1 smoked duck breast
1 onion, shredded
1 can peach, drained
1/2 cup white wine
1 tbsp honey

Method

1. Preheat oven to 200ºC.
2. Mix onion with some olive oil, salt and pepper. Set aside.
3. Rinse peaches and drain well.
4. Score skin of duck breast with a sharp knife.
5. Spread onion on a foil-lined baking tray. Add white wine and put duck skin-side up in the middle. Arrange peaches on the sides of the duck. Cover with foil and bake in oven for 30 minutes.
6. Remove foil and brush honey over skin of duck. Bake for another 8 minutes. Serve hot.

Source: Hong Kong magazine

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Onion Chutney

Ingredients

2 sweet onions
1/4 tsp salt
1/4 tsp pepper
1/4 tsp hot pepper flakes
1 cup pure cranberry juice
1/3 cup dried cranberries
1/3 cup golden raisins
1/3 cup chopped dried apricots
2 tbsp cider vinegar
3 tbsp vegetable oil

Method

1. Heat oil over medium heat in a saucepan, cook onion, salt, pepper and hot pepper flakes, stirring occasionally, until softened and just beginning to turn golden, about 15 minutes.
2. Stir in 1/2 cup water, cranberry juice, dried fruits and vinegar. Bring to a boil. Reduce heat and simmer until thickened and almost no liquid remains, 25 to 30 minutes.

Makes 3 cups of chutney.

Source: Canadian Living

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Baked Chicken on Wild Rice

Ingredients

6 skinless, bone-in chicken breast halves, 5 oz each
3 tbsp wheat germ
2 tbsp honey
1 tbsp Dijon mustard
1 tbsp canned apricot jam
3/4 tsp light soy sauce

Apricot Wild Rice

2 cups wild rice
1 oz dried shiitake mushrooms
1½ cups warm water
1/2 cup coarsely chopped dried apricot
2 shallot, minced

Method

1. Rinse wild rice in a fine-mesh sieve under cold running water.
2. Soak mushroom in the warm water until softened, about 20 minutes. Remove mushroom and chopped coarsely. Strain soaking liquid with fine-mesh sieve.
3. Add enough water to the soaking liquid to a total of 5 cups. Pour into a large saucepan and bring to a boil. Add wild rice, mushroom, apricot and shallot. Bring to a boil again, cover and reduce heat. Simmer until the rice is tender and all the liquid has been absorbed, 45 minutes to 1 hour.
4. Preheat oven to 375ºF.
5. Mix together wheat germ, honey, mustard, apricot jam and soy sauce until well blended.
6. Arrange chicken bone side down on a baking sheet. Spread wheat germ mixture over chicken. Bake until chicken is cooked through and the wheat germ mixture has formed a crust, 30 to 40 minutes.
7. To serve, divide rice among individual plates. Top each with a chicken breast half.

Source: Fine Cooking

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Roasted Crown of Pork

Ingredients

One 12-rib crown roast of pork, about 6½ lb
2 tbsp oil
3 cloves garlic
1/2 tsp dried savory
1/2 tsp salt
1/2 tsp pepper

Stuffing

3/4 cup pitted prunes, halved
1/2 cup apple cider
4 cups day-old crustless bread, cut into 1/2 inch cubes
5 slices bacon, cut into 1-inch strips
2 onions, diced
1 rib celery, diced
1/2 tsp salt
1/4 tsp ground cloves
1/4 cup chopped fresh parsley

Method

1. Soak prunes in apple cider for 30 minutes. Strain and reserve cider. Set aside.
2. Bake bread in 400ºF oven until golden, about 8 minutes. Remove to a large bowl. Set aside.
3. Cook bacon in a skillet over medium heat until fat is rendered, 3 to 5 minutes. Drain all but 2 tbsp fat from pan. Add onion, celery, salt and cloves. Cook over medium heat until softened, 8 to 10 minutes. Mix in reserved cider, scraping up brown bits and cook until slightly softened, 6 to 8 minutes. Add to bowl of bread.
4. Add prune and parsley. Set stuffing aside.
5. Purée oil, garlic, savory , salt and pepper with a mini-chopper into a paste. Rub over pork, excluding the bone.
6. Place pork on foil in a roasting pan. Spoon stuffing into centre of roast. Wrap each exposed bone tip in foil. Cover stuffing with foil also.
7. Roast in 325ºF oven until meat thermometer registers 160ºF, 2½ to 3 hours. Transfer to serving platter and remove foil. Tent with foil and let stand for 20 minutes before carving between ribs to serve.

Makes 12 servings.

Source: Canadian Living

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Sea Scallop Appetizer

Ingredients

12 large sea scallops, muscle removed
3/4 cup 35% cream
1/4 cup fish stock
1 large egg yolk
2 tsp lemon juice
1/4 cup dry white wine
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh chives
Salt and pepper to taste
Chopped chives for garnish

Method

1. Add cream and stock to a small saucepan over medium-high heat. Bring to a boil and cook until slightly thickened, about 20 minutes. Set aside.
2. Whisk together egg yolk, lemon juice and wine until frothy. Mix into cream mixture. Stir in tarragon and chives. Set aside.
3. Rinse scallop and pat dry. Season with salt and pepper.
4. Heat 2 tbsp oil in a skillet over high heat, sear scallop quickly about 45 seconds on each side.
5. Serve three scallops with sauce per person. Garnish with chopped chives.

Source: GUSTO!

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A Napoleon Dessert made with Phyllo Pastry

Ingredients

3 cups plain Balkan-style yogurt (5.9 % M.F.)
2 tbsp finely grated fresh peeled ginger
1/2 tsp ground cardamom (optional)
1/4 cup granulated sugar
3 sheets frozen phyllo pastry, defrosted
2 tbsp butter, melted
1 tsp granulated sugar
2 cups raspberries
1 cup each blackberries and blueberries
2 tbsp honey

Method

1. To make ginger cream, line a sieve with a single layer of paper towel. Place over a medium-size bowl. Scrape in yogurt. Cover and refrigerate at least 3 hours or overnight. Discard liquid in bottom of bowl. Scrape thickened yogurt back into bowl. Place grated ginger in a sieve set over a small bowl. Using a spoon, firmly press on ginger to extract juice. Discard grated ginger. Juice should measure 2 to 3 tsp. Stir into yogurt with cardamom and sugar. Mixture will keep, covered and refrigerated, up to 4 days.
2. Preheat oven to 350ºF. Place 1 phyllo sheet on a large cutting board. Brush with butter. Place another sheet overtop. Brush with butter, then add the final sheet and brush with butter. Sprinkle sugar evenly overtop. Using a ruler, cut phyllo into a 12×16-inch rectangle. Discard scraps. Cut phyllo into 12 four-inch squares. Cut each square in half diagonally to make 24 triangles. Place on 2 ungreased baking sheets. Bake 1 sheet at a time until golden, 3 to 6 minutes. Place on a rack to cool. Store at room temperature, covered, up to 2 days.
3. To serve, place berries in a bowl. Drizzle with honey. Toss to coat. Dab 1 tsp ginger cream in centre of plate. Lay a pastry triangle on top. Dollop 1 tbsp cream in centre. Spoon 2 tbsp berries overtop. Cover with another triangle. Gently press down. Repeat layering, then end with a little cream and a few berries. Repeat with remaining ingredients.

Source: Chatelaine

Today’s Comic

French Toast with Banana

Ingredients

1 banana
3 tbsp sugar
1 tbsp butter
1 slice white bread
1 egg
3/4 cup milk
Maple syrup to taste

Method

1. Cut banana into slices. Sprinkle 1 tbsp sugar on banana.
2. Cut bread into 4 quarters.
3. Beat egg with 2 tbsp sugar and milk. Dip the bread in the egg mixture.
4. Heat 1 tsp butter in a pan. Fry both sides of bread until golden brown. Remove.
5. Clean pan and heat 2 tsp butter. Fry banana until golden.
6. Arrange banana on the bread. Drizzle maple syrup over the banana. Garnish with mint leaves before serving.

Source: Hong Kong magazine

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Chicken Stir-fry with Lemongrass

Ingredients

1 chicken thigh
2 stalks celery
1 tbsp raisin
1 tbsp dried goji berries
1/2 tbsp minced shallot
1/2 red chili, sliced
1/2 tbsp minced garlic
1/2 tbsp green onion, chopped

Marinade:

1/2 tbsp fish sauce
1 tsp sugar
1/2 stalk lemongrass, diced
1 tsp green onion, chopped
1/2 tsp minced garlic
dash white ground pepper
1/2 tbsp cornstarch
1 tbsp water

Method

1. Cut chicken into slices. Add marinade and set aside for 1 hour.
2. Soak goji berries in water until soft. Drain well.
3. Cut celery into small sections diagonally. Blanch in boiling water for 2 to 3 minutes. Remove and drain.
4. Heat 2 tbsp oil in wok, sauté chili, shallot, garlic until fragrant. Add chicken and stir-fry until done.
5. Add celery, raisin and gojo berries. Toss to combine. Sprinkle green onion. Remove and serve hot.

Source: Hong Kong magazine

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Chicken Salad Spears

Ingredients

2 lbs cooked boneless skinless chicken breast, cut into thin slices
60 small romaine lettuce leaves
Capers and shaved Parmesan cheese for garnish

Dressing

1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp anchovy paste
1 tsp Worcestershire sauce
1/2 tsp dry mustard

Method

1. Combine dressing ingredients in a bowl.
2. Place a few slices of chicken on each lettuce leaf. Top with dressing. Garnish with capers and Parmesan shavings.

Makes 20 servings.

Source: In Style

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Pomegranate and Walnut Salad

Ingredients

1/2 cup pomegranate seeds
3 tbsp walnut
4 clementines
4 cups frisée lettuce, coarsely chopped
2 cups Boston lettuce, torn
1/4 sweet onion, sliced into rings
3 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
to taste sugar, salt and pepper

Method

1. Toast walnut over medium heat, turning occasionally, until lightly toasted, about 4 minutes. Set aside.
2. Remove peels from 2 clementines. Divide fruit into sections. Remove as much white pith as possible. Juice remaining 2 clementines. Set aside.
3. Whisk together oil, vinegar, clementine juice, sugar, salt and pepper. Add lettuces, onion and clementine sections, toss to coat.
4. Divide salad among plates. Sprinkle with pomegranate seeds and toasted walnut.

Makes 4 servings.

Source: Canadian Living

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