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Surprise your guests with
something new.
Rice,
nut, fruit & Bourbon Stuffing
- ½ cup dried currants
- 20 dried apricot halves
- 1 cup sultana raisins
- ¼ cup Bourbon
- 1 apple, peeled and diced
- 2 onions, peeled and diced
- 3 celery stalks, diced
- ½ cup wild rice
- 1 cup long grain white or brown
rice
- 1 ½ cups chicken stock
- ¾ cup orange juice
- ½ cup cashews
- 1/3 cup pine nuts
- ¾ cup whole fresh cranberries
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt & freshly ground pepper
- Soak the currants, apricots and
raisins in the bourbon for 1 hour.
- Saute the apple, onion and celery
in the olive oil.
- Cook the wild rice in the orange
juice until tender.
- Cook the long grain rice in the
chicken stock until tender.
- Combine all the ingredients together
and season with salt and pepper.
- Let the stuffing cool completely
before stuffing the turkey.
Sweet Potatoe and Calvados
- 4 large sweet potatoes
- 1 500ml can sliced peaches
- ½ cup brown sugar
- 2 tablespoons butter
- ¼ cup calvados
- ½ cup toasted pecans
- Bake the sweet potatoes in oven
at 350 until soft.
- Combine butter, sugar, ½ cup syrup
from peaches and calvados in a saucepan and bring
to a boil. Let simmer until the sugar has dissolved.
- Mash the sweet potatoes with the
peaches and the calvados liquid
(use a food processor or electric mixer).
- Place in a casserole dish and reheat
at 350’
- Sprinkle with toasted pecans
Beef Stroganoff with Brandy
-
2 tablespoons butter
-
3 pounds beef filet,
cut into small pieces
-
2 onions, peeled and
diced
-
2 cups mushrooms, washed
and sliced
-
2 cups sour cream
-
1 ½ tablespoon
Dijon mustard
-
3 tablespoons tomato
paste
-
3 tablespoons Worcestershire
sauce
-
2 tablespoons Brandy
-
2 teaspoons paprika
-
Salt and freshly ground
pepper
-
Heat 1 tablespoon
of butter in a saucepan and cook onions for five minutes,
add the mushrooms and sauté for five minutes.
Remove from pan.
-
Sauté
the beef in the remaining butter until lightly browned,
season with salt and pepper then add the onions and
mushrooms and keep warm.
-
Mix together
the sour cream, Dijon, brandy, tomato paste, Worcestershire
sauce and paprika and warm up over low heat and then
mix it in with the meat and serve.
Makes 6 servings
Spicy Beer Cooked Shrimp with Beer
-
24 shrimp, large
size with shells still on
-
½ cup
butter
-
1 teaspoon Worcestershire
sauce
-
½ cup
chicken stock
-
¼ cup
beer
-
2 garlic cloves,
peeled and minced
-
1 teaspoon cayenne
pepper
-
1 teaspoon black
pepper
-
½ teaspoon
salt
-
½ teaspoon
red pepper flakes
-
½ teaspoon
dried thyme
-
Wash shrimp. Keep
shells on - this is a peel and eat meal.
-
Mix all spices together.
-
In a large fry pan,
melt the butter; add the garlic, spices, Worcestershire
sauce and shrimp. Cook for 3 minutes, and then add the
chicken stock and beer and cook until shrimp are pink
(approx. 2 minutes). Serve with rice and bread to soak
up the sauce.
Harvest Chicken
-
3 pounds chicken,
cut up into sections, bone on
-
¼ cup flour,
seasoned with salt and pepper
-
¼ cup canola
oil
-
2 garlic cloves, crushed
and minced
-
1 onion, peeled and
diced
-
2 celery stalks, sliced
-
½ red pepper,
sliced into strips
-
½ green pepper,
sliced into strips
-
½ yellow pepper,
sliced into strips
-
1 cup mushrooms, washed
and sliced
-
1
teaspoon dried thyme
-
2
bay leaves
-
Pinch
cayenne pepper
-
1
can plum tomatoes
-
1
cup white wine
-
2
tablespoons tomato paste
-
Salt
and freshly ground pepper
-
Mix the chicken with
the flour, then brown the chicken in the oil. Remove
chicken from the pan and place in an ovenproof casserole
dish.
-
Sauté the
vegetables and add to the chicken.
-
Add the tomatoes,
tomato paste, wine and spices to the casserole dish.
-
Bake in the oven
at 350 for 25 minutes covered, then uncover and cook
for an additional 20 minutes.
Scotch Marinade
for Beef or Chicken
-
-
-
2 tablespoons
balsamic vinegar
-
-
2 tablespoons
maple syrup
-
-
Salt &
freshly ground pepper
1. Mix all the ingredients
together and use a marinade chicken or beef
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