MEAT WITH WINE/ALCOHOL
**80
**80
Sauerbraten
1 c. apple cider vinegar
1 c. red wine
1 bay leaf
3 pounds chuck roast
a little light cooking oil
1 large carrot, peeled, cut into 3 inch chunks
1 medium white onion, sliced
4 to 6 cloves
salt and black pepper, optional
In dish or pan large enough to hold the roast, combine the vinegar,
wine and bay leaf. Add the roast. Cover and refrigerate for 3 to 4 days to
marinate, turning once or twice a day. When ready to cook: Preheat oven
to 325 degrees. Add oil to large skillet and heat over medium high heat.
When oil is hot, add meat and brown on all sides. Reserve the brine but
discard the bay leaf. When meat is browned, place in baking dish. Place
carrots around meat. Place cloves on top of meat, then onion slices. Pour
some brine over it. Cover and bake 2 hours or longer until meat is tender.
Can make a gravy with the leftover brine. Serves 6.
Broiled Chicken with French Mustard Sauce
1 3 1/2 pound broiler-fryer chicken, cut into serving pieces
1 T. extra virgin olive oil
salt and pepper to taste
1/4 c. Dijon mustard
1/4 c. dry white wine
1/4 c. fine, soft bread crumbs
parsley, watercress or celery leaves for garnish
Preheat broiler. Rub both sides of chicken with oil. Place on broiler
rack. Sprinkle with salt and pepper. Broil chicken 5 to 6 inches from
heating source, 15 minutes on each side, starting with skin side first. In
small bowl, combine mustard and wine. Brush mixture over top side of
chicken, coating well. Sprinkle with 2 T. of bread crumbs. Broil 5 to 7
minutes longer, until crumbs are browned. Turn chicken. Brush with
mustard mixture. Sprinkle with remaining bread crumbs. Broil 5 to 7
minutes or until crumbs are browned and chicken is cooked through.
Place chicken on serving platter. Garnish with a small bouquet of parsley,
watercress or celery leaves. Pour sauce from broiler drip pan into small
sauce boat and serve with chicken. Serves 4 to 6.
Grainy Mustard Sauce
1 c. port wine
1 T. shallot, minced
1 c. low sodium beef stock
1/2 c. whipping cream
4 T. unsalted butter
2 T. grainy French mustard, such as Meaux or country-style
Combine the port and shallot in a small non-aluminum sauce pan. Boil
until it is reduced to about 4 T. Add beef stock. Boil to reduce it until
slightly thickened. Add the cream. Boil and reduce it until slightly
thickened. Whisk in the butter, a little at a time, until it is incorporated.
Whisk in the mustard. This sauce may be kept warm up to 30 minutes in
a double boiler over hot but not boiling water. Serve with steak, roast
beef or roast pork. Makes 1 1/2 c.
Cashew Chicken Stirfry
3 T. light cooking oil
1 pound chicken breast, skinless, boneless, cut in large chunks
1/2 c. cashews
4 garlic cloves, chopped
2 t. light sesame oil
2 T. Chinese rice wine
5 or 6 scallions, cut in strips, for garnish
In medium skillet, over medium high heat, add oil. When oil is hot,
add chicken. Stir frequently. When chicken is about half done, add
cashews, garlic and sesame oil. When chicken is fully done, add wine.
Simmer for a few minutes. Serve on platter and garnish with scallions.
Serves 4.
1 c. apple cider vinegar
1 c. red wine
1 bay leaf
3 pounds chuck roast
a little light cooking oil
1 large carrot, peeled, cut into 3 inch chunks
1 medium white onion, sliced
4 to 6 cloves
salt and black pepper, optional
In dish or pan large enough to hold the roast, combine the vinegar,
wine and bay leaf. Add the roast. Cover and refrigerate for 3 to 4 days to
marinate, turning once or twice a day. When ready to cook: Preheat oven
to 325 degrees. Add oil to large skillet and heat over medium high heat.
When oil is hot, add meat and brown on all sides. Reserve the brine but
discard the bay leaf. When meat is browned, place in baking dish. Place
carrots around meat. Place cloves on top of meat, then onion slices. Pour
some brine over it. Cover and bake 2 hours or longer until meat is tender.
Can make a gravy with the leftover brine. Serves 6.
Broiled Chicken with French Mustard Sauce
1 3 1/2 pound broiler-fryer chicken, cut into serving pieces
1 T. extra virgin olive oil
salt and pepper to taste
1/4 c. Dijon mustard
1/4 c. dry white wine
1/4 c. fine, soft bread crumbs
parsley, watercress or celery leaves for garnish
Preheat broiler. Rub both sides of chicken with oil. Place on broiler
rack. Sprinkle with salt and pepper. Broil chicken 5 to 6 inches from
heating source, 15 minutes on each side, starting with skin side first. In
small bowl, combine mustard and wine. Brush mixture over top side of
chicken, coating well. Sprinkle with 2 T. of bread crumbs. Broil 5 to 7
minutes longer, until crumbs are browned. Turn chicken. Brush with
mustard mixture. Sprinkle with remaining bread crumbs. Broil 5 to 7
minutes or until crumbs are browned and chicken is cooked through.
Place chicken on serving platter. Garnish with a small bouquet of parsley,
watercress or celery leaves. Pour sauce from broiler drip pan into small
sauce boat and serve with chicken. Serves 4 to 6.
Grainy Mustard Sauce
1 c. port wine
1 T. shallot, minced
1 c. low sodium beef stock
1/2 c. whipping cream
4 T. unsalted butter
2 T. grainy French mustard, such as Meaux or country-style
Combine the port and shallot in a small non-aluminum sauce pan. Boil
until it is reduced to about 4 T. Add beef stock. Boil to reduce it until
slightly thickened. Add the cream. Boil and reduce it until slightly
thickened. Whisk in the butter, a little at a time, until it is incorporated.
Whisk in the mustard. This sauce may be kept warm up to 30 minutes in
a double boiler over hot but not boiling water. Serve with steak, roast
beef or roast pork. Makes 1 1/2 c.
Cashew Chicken Stirfry
3 T. light cooking oil
1 pound chicken breast, skinless, boneless, cut in large chunks
1/2 c. cashews
4 garlic cloves, chopped
2 t. light sesame oil
2 T. Chinese rice wine
5 or 6 scallions, cut in strips, for garnish
In medium skillet, over medium high heat, add oil. When oil is hot,
add chicken. Stir frequently. When chicken is about half done, add
cashews, garlic and sesame oil. When chicken is fully done, add wine.
Simmer for a few minutes. Serve on platter and garnish with scallions.
Serves 4.
Beef and Broccoli Stir Fry
1 T. cornstarch
1/4 c. white sugar
2 T. low sodium soy sauce
2 T. sherry
1 pound boneless beef, fat removed, cut into thin strips
5 T. light cooking oil
1/4 c. white onion, sliced
1 garlic clove, minced
1/4 t. dried red pepper, crushed
1/2 c. mushrooms, sliced
1/2 c. carrots, cut in thin strips
2 c. broccoli florets, with stems sliced thin
1 8 oz. can water chestnuts, drained, sliced
1/2 c. low sodium beef broth
In large bowl, stir together cornstarch, sugar, soy sauce and
sherry until smooth. Add beef and toss to coat with sauce. Cover and
refrigerate 4 hours or overnight. Drain but reserve marinade. In large
skillet or wok, heat 2 T. oil over medium high heat. Add onion, garlic and
red pepper. Stir fry 2 minutes. Remove with slotted spoon to large bowl.
Add mushrooms to skillet. Stir fry 1 minute. Remove with slotted spoon
to large bowl with onion mixture. Add 2 T. oil to skillet. When hot, add
carrots, broccoli and water chestnuts. Stir fry 2 minutes or until tender
crisp. Remove with slotted spoon to large bowl with onion mixture. Add
1 T. oil to skillet. Add beef. Stir fry 3 minutes or until lightly browned. Add
broth and reserved marinade. Stirring constantly, bring to a boil over
medium heat. Boil 1 minute. Add vegetables. Cook 2 or 3 minutes or
until heated. If desired, serve over white rice. Serves 4 to 6.
Stir Fry Beef with Snow Peas
1 pound boneless beef sirloin steak, fat removed
2 T. cornstarch, divided
2 T. low sodium soy sauce
1 T. dry sherry
1/2 c. low sodium beef broth
2 T. light cooking oil, divided
1 garlic clove, minced
2 c. fresh snow peas
1 c. fresh bean sprouts
1/4 c. walnuts, chopped
Slice beef across the grain into thin strips. In medium bowl, combine
steak, 1 T. cornstarch, soy sauce and sherry. Dissolve remaining
cornstarch in broth and reserve. Heat 1 T. oil in large skillet over high
heat. Add beef and garlic. Cook, stirring constantly, until browned, about
3 minutes. Add remaining oil, snow peas, bean sprouts and stir fry 1
minute. Add beef broth mixture. Cook and stir until thickened, about 3
minutes. Spoon onto serving platter and garnish with walnuts. Serves 4
to 6.
Ginger Shrimp
1 pound shrimp, about 17, peeled, deveined
1 1/2 t. fresh ginger, finely chopped
2 scallions, finely chopped
1/2 t. salt
1/4 t. white sugar
2 1/2 T. light cooking oil
3 T. sherry
In large bowl, mix shrimp, 1 T. ginger, scallions, salt and sugar. Let
stand 30 minutes. In a wok or large skillet, over moderately high heat,
add oil and heat. When oil is hot, add shrimp and marinade with the
remaining ginger. Stir fry about 2 minutes. Stir in the sherry. Cover pan
and reduce heat to low. Cook about 2 minutes. Serve at once. Serves 2.
Grilled Turkey Drumsticks
4 turkey drumsticks, about 4 pounds
1/4 c. unsalted butter
1/3 extra virgin olive oil
1/3 c. sherry
1/3 c. low-sodium soy sauce
1 garlic clove, minced
1/4 c. chives, chopped
1/4 c. parsley, chopped
4 large pieces of aluminum foil
In a medium sauce pan, melt butter over medium high heat. add
remaining ingredients. Stir well. Place turkey in shallow pan. Pour
sauce over drumstick. Place in refrigerator. Allow to marinate 8 hours
or longer, turning several times. When ready to grill: Divide marinade
into 4 equal portions, about 1/4 c. each. Place foil individually on table
or counter. Place 1 drumstick on each piece of foil. Bring edges of foil
up to form a bowl. Pour reserved marinade over drumsticks. Pull foil
up to seal edges shut. Place foil pouches on grill. Cook for about 1 hour,
turning occasionally. Remove foil pouches from drumsticks and
continue to grill and turn for an additional 30 to 40 minutes, or until
done. Place drumsticks on serving platter. Serves 4 to 8.
Turkey Drumsticks with Potatoes and Onions
4 turkey drumsticks, about 4 pounds
1/4 c. unsalted butter
1/3 extra virgin olive oil
1/3 c. sherry
1/3 c. low-sodium soy sauce
1 garlic clove, minced
1/4 c. chives, chopped
1/4 c. parsley, chopped
4 large potatoes, rinsed, peeled, halved
4 large onions, peeled, ends removed
In a medium sauce pan, melt butter over medium high heat. add
remaining ingredients. Stir well. Place drumsticks in shallow pan. Pour
sauce over drumstick. Place in refrigerator. Allow to marinate 8 hours or
longer, turning several times. When ready to cook: Preheat oven to 325
degrees. Place drumsticks in large roasting pan, with potatoes and onions.
Pour in any remaining marinade. Cover, place in oven and bake about 3
hours. Place drumsticks, potatoes and onions on serving platter. Serves
4 to 8.
Sweet 'N Sour Chicken
1 pound chicken, boneless, skinless, cut into cubes
2 t. light cooking oil
1 garlic clove, minced
1 c. green pepper, seeded, cut into strips
1 c. carrots, peeled, cut into strips
1 1/4 c. low sodium chicken broth
1/4 c. low sodium soy sauce or 1/3 c. teriyaki sauce
2 T. dry sherry
3 T. apple cider vinegar
3 T. brown sugar
1 t. fresh ginger, minced
1 8 oz. can pineapple chunks in juice
1 1/2 c. white rice
In large skillet, over medium high heat, add oil. Lightly brown chicken.
Add garlic, green pepper and carrots. Saute for a few minutes. Add broth,
soy sauce, sherry, vinegar, sugar, ginger and pineapple with juice. Bring
to a full boil. Stir in rice and heat for 2 minutes. Cover and remove from
heat. Let stand about 10 minutes. Stir before serving. Serves 4.
**70
Chicken Divan
1 1/2 c. chicken, cooked, skin and bone removed, chopped
2 t. light cooking oil
1 c. water
1 T. dry sherry
10 oz. broccoli florets
1 10 3/4 oz. can Campbell's Cream of Chicken soup
1 1/2 c. white rice
1 T. Parmesan cheese, grated, for garnish
In large skillet, over medium high heat. add oil. Add chicken and
broccoli and cook until chicken is well browned and broccoli is tender.
Add water, sherry and soup. Stir well and heat through. Cover and
simmer for about 10 minutes on medium heat. Add rice and stir well.
Cover and remove from heat. Let stand about 15 minutes. Sprinkle
with cheese. Serves 4.
Billi-bi au Safran, Mussels in Saffron Cream
This recipe originated in Bretagne (Brittany), France.
2 T. unsalted butter
3 T. shallots, coarsely chopped
3 T. white onion, coarsely chopped
1 small garlic clove, minced
1/2 T. stem saffron
1 1/2 quarts mussels, in whole shell, well scrubbed
Tabasco sauce
1/4 c. finely chopped parsley
1 c. dry white wine
2 c. heavy cream
Heat the butter in a deep sauce pan or kettle. Add the shallots, onion,
garlic and saffron. Cook about 3 minutes. Stir frequently. Add mussels.
Add tabasco, parsley and wine. Cover and cook until mussels open, 5
minutes or longer. Add cream and bring to a boil. Do not strain soup.
Mussels may be left in whole shell but it is preferable if 1 shell is removed
and they are served in the soup on the half shell. Serve soup piping hot
with Parmesan cheese bread. Serves 4 to 6.
Sharp Swordfish Grill
Swordfish has a distinctive but mild flavor, is a moderate-fat fish with
about 6% fat content. It's best to marinate the meat and cook quickly
over high heat.
4 fresh swordfish steaks
1/2 c. fresh lemon juice
1/2 c. full-bodied white wine
Marinate each side of steaks for 2 hours per side. When ready to
cook: Preheat grill on hot. Reduce heat to medium hot. Grill 4 minutes
per side on fish screen. Turn once. Serves 4.
Nutritional information per serving: 233 cal, 33 g. protein, 3 g. carb, 66
mg. chol, 7 g. total fat, 30% cal. from fat.
Milanese Veal or Veal Marsala
1 pound veal cutlets, pounded very thin
1 stick or 1 c. unsalted butter
2/3 c. Marsala wine
juice of 1/2 lemon or 1/4 c.
Wipe veal with paper towels, so flour adheres better. Place flour in
small bowl. Dredge veal in flour. Shake off any excess flour. Place on
plate. In large frying pan, over medium high heat, add butter. Heat for a
minute or two. Put veal in and cook for one minute on each side. Do not
over cook. Should be light grey in color. Move cooked veal to plate. Add
wine to juices in pan and stir. Allow to heat for 1 minute. Add lemon juice
and stir. Allow to heat for 1 minute. Add veal. Turn each slice to coat with
juice. Simmer for 2 or 3 minutes. Place veal on serving platter. Pour
sauce over veal. Serves 4.
Veal Stew with Rosemary
2 pounds veal leg, boned
1/2 t. cayenne pepper
juice of half a lemon
1 c. dry white wine
Bouquet Garni
1/2 t. dried rosemary or 1 t. fresh
1 carrot, peeled, cut into bite-size chunks
8 to 10 pearl onions
1/2 pound mushrooms, rinsed, sliced
1 celery rib, chopped
Cut meat into bite-size pieces and place in large pot. Add cayenne
pepper and lemon juice. Cover with cold water. Slowly bring to a boil,
removing the scum with a slotted spoon. Add wine and Bouquet Garni.
Cover and simmer gently for about 45 minutes or until meat is partially
tender. Add rosemary, carrot, onions, mushrooms and celery. Cover
and simmer gently for 30 more minutes. Serves 6.
Justin Wilson's Fried Sausage
1 pound sausage, sliced
1/2 c. dry white wine
3 T. Creole mustard
2 T. clover or wildflower honey
1/2 c. water
Add sausage and a little oil to large skillet. Over medium high heat,
cook sausage until almost done, turning occasionally. In medium bowl,
combine last 4 ingredients and pour into skillet. Stir, cover and simmer
for about 20 minutes. Serves 4.
Broiled Ginger Salmon
2 T. white wine
2 T. low sodium soy sauce
1 t. white sugar
2 t. fresh ginger, grated
1 t. extra virgin olive oil
2 6 0z. salmon fillets, about 3/4 inch thick
In medium bowl, combine wine, soy sauce, sugar, ginger and oil.
Coat broiler pan with no-stick cooking spray. Place salmon on top. Brush
with ginger sauce. Broil for 5 to 6 minutes. Turn fillets over and brush
with sauce. Broil for another 5 to 6 minutes or until salmon flakes easily
1 T. cornstarch
1/4 c. white sugar
2 T. low sodium soy sauce
2 T. sherry
1 pound boneless beef, fat removed, cut into thin strips
5 T. light cooking oil
1/4 c. white onion, sliced
1 garlic clove, minced
1/4 t. dried red pepper, crushed
1/2 c. mushrooms, sliced
1/2 c. carrots, cut in thin strips
2 c. broccoli florets, with stems sliced thin
1 8 oz. can water chestnuts, drained, sliced
1/2 c. low sodium beef broth
In large bowl, stir together cornstarch, sugar, soy sauce and
sherry until smooth. Add beef and toss to coat with sauce. Cover and
refrigerate 4 hours or overnight. Drain but reserve marinade. In large
skillet or wok, heat 2 T. oil over medium high heat. Add onion, garlic and
red pepper. Stir fry 2 minutes. Remove with slotted spoon to large bowl.
Add mushrooms to skillet. Stir fry 1 minute. Remove with slotted spoon
to large bowl with onion mixture. Add 2 T. oil to skillet. When hot, add
carrots, broccoli and water chestnuts. Stir fry 2 minutes or until tender
crisp. Remove with slotted spoon to large bowl with onion mixture. Add
1 T. oil to skillet. Add beef. Stir fry 3 minutes or until lightly browned. Add
broth and reserved marinade. Stirring constantly, bring to a boil over
medium heat. Boil 1 minute. Add vegetables. Cook 2 or 3 minutes or
until heated. If desired, serve over white rice. Serves 4 to 6.
Stir Fry Beef with Snow Peas
1 pound boneless beef sirloin steak, fat removed
2 T. cornstarch, divided
2 T. low sodium soy sauce
1 T. dry sherry
1/2 c. low sodium beef broth
2 T. light cooking oil, divided
1 garlic clove, minced
2 c. fresh snow peas
1 c. fresh bean sprouts
1/4 c. walnuts, chopped
Slice beef across the grain into thin strips. In medium bowl, combine
steak, 1 T. cornstarch, soy sauce and sherry. Dissolve remaining
cornstarch in broth and reserve. Heat 1 T. oil in large skillet over high
heat. Add beef and garlic. Cook, stirring constantly, until browned, about
3 minutes. Add remaining oil, snow peas, bean sprouts and stir fry 1
minute. Add beef broth mixture. Cook and stir until thickened, about 3
minutes. Spoon onto serving platter and garnish with walnuts. Serves 4
to 6.
Ginger Shrimp
1 pound shrimp, about 17, peeled, deveined
1 1/2 t. fresh ginger, finely chopped
2 scallions, finely chopped
1/2 t. salt
1/4 t. white sugar
2 1/2 T. light cooking oil
3 T. sherry
In large bowl, mix shrimp, 1 T. ginger, scallions, salt and sugar. Let
stand 30 minutes. In a wok or large skillet, over moderately high heat,
add oil and heat. When oil is hot, add shrimp and marinade with the
remaining ginger. Stir fry about 2 minutes. Stir in the sherry. Cover pan
and reduce heat to low. Cook about 2 minutes. Serve at once. Serves 2.
Grilled Turkey Drumsticks
4 turkey drumsticks, about 4 pounds
1/4 c. unsalted butter
1/3 extra virgin olive oil
1/3 c. sherry
1/3 c. low-sodium soy sauce
1 garlic clove, minced
1/4 c. chives, chopped
1/4 c. parsley, chopped
4 large pieces of aluminum foil
In a medium sauce pan, melt butter over medium high heat. add
remaining ingredients. Stir well. Place turkey in shallow pan. Pour
sauce over drumstick. Place in refrigerator. Allow to marinate 8 hours
or longer, turning several times. When ready to grill: Divide marinade
into 4 equal portions, about 1/4 c. each. Place foil individually on table
or counter. Place 1 drumstick on each piece of foil. Bring edges of foil
up to form a bowl. Pour reserved marinade over drumsticks. Pull foil
up to seal edges shut. Place foil pouches on grill. Cook for about 1 hour,
turning occasionally. Remove foil pouches from drumsticks and
continue to grill and turn for an additional 30 to 40 minutes, or until
done. Place drumsticks on serving platter. Serves 4 to 8.
Turkey Drumsticks with Potatoes and Onions
4 turkey drumsticks, about 4 pounds
1/4 c. unsalted butter
1/3 extra virgin olive oil
1/3 c. sherry
1/3 c. low-sodium soy sauce
1 garlic clove, minced
1/4 c. chives, chopped
1/4 c. parsley, chopped
4 large potatoes, rinsed, peeled, halved
4 large onions, peeled, ends removed
In a medium sauce pan, melt butter over medium high heat. add
remaining ingredients. Stir well. Place drumsticks in shallow pan. Pour
sauce over drumstick. Place in refrigerator. Allow to marinate 8 hours or
longer, turning several times. When ready to cook: Preheat oven to 325
degrees. Place drumsticks in large roasting pan, with potatoes and onions.
Pour in any remaining marinade. Cover, place in oven and bake about 3
hours. Place drumsticks, potatoes and onions on serving platter. Serves
4 to 8.
Sweet 'N Sour Chicken
1 pound chicken, boneless, skinless, cut into cubes
2 t. light cooking oil
1 garlic clove, minced
1 c. green pepper, seeded, cut into strips
1 c. carrots, peeled, cut into strips
1 1/4 c. low sodium chicken broth
1/4 c. low sodium soy sauce or 1/3 c. teriyaki sauce
2 T. dry sherry
3 T. apple cider vinegar
3 T. brown sugar
1 t. fresh ginger, minced
1 8 oz. can pineapple chunks in juice
1 1/2 c. white rice
In large skillet, over medium high heat, add oil. Lightly brown chicken.
Add garlic, green pepper and carrots. Saute for a few minutes. Add broth,
soy sauce, sherry, vinegar, sugar, ginger and pineapple with juice. Bring
to a full boil. Stir in rice and heat for 2 minutes. Cover and remove from
heat. Let stand about 10 minutes. Stir before serving. Serves 4.
**70
Chicken Divan
1 1/2 c. chicken, cooked, skin and bone removed, chopped
2 t. light cooking oil
1 c. water
1 T. dry sherry
10 oz. broccoli florets
1 10 3/4 oz. can Campbell's Cream of Chicken soup
1 1/2 c. white rice
1 T. Parmesan cheese, grated, for garnish
In large skillet, over medium high heat. add oil. Add chicken and
broccoli and cook until chicken is well browned and broccoli is tender.
Add water, sherry and soup. Stir well and heat through. Cover and
simmer for about 10 minutes on medium heat. Add rice and stir well.
Cover and remove from heat. Let stand about 15 minutes. Sprinkle
with cheese. Serves 4.
Billi-bi au Safran, Mussels in Saffron Cream
This recipe originated in Bretagne (Brittany), France.
2 T. unsalted butter
3 T. shallots, coarsely chopped
3 T. white onion, coarsely chopped
1 small garlic clove, minced
1/2 T. stem saffron
1 1/2 quarts mussels, in whole shell, well scrubbed
Tabasco sauce
1/4 c. finely chopped parsley
1 c. dry white wine
2 c. heavy cream
Heat the butter in a deep sauce pan or kettle. Add the shallots, onion,
garlic and saffron. Cook about 3 minutes. Stir frequently. Add mussels.
Add tabasco, parsley and wine. Cover and cook until mussels open, 5
minutes or longer. Add cream and bring to a boil. Do not strain soup.
Mussels may be left in whole shell but it is preferable if 1 shell is removed
and they are served in the soup on the half shell. Serve soup piping hot
with Parmesan cheese bread. Serves 4 to 6.
Sharp Swordfish Grill
Swordfish has a distinctive but mild flavor, is a moderate-fat fish with
about 6% fat content. It's best to marinate the meat and cook quickly
over high heat.
4 fresh swordfish steaks
1/2 c. fresh lemon juice
1/2 c. full-bodied white wine
Marinate each side of steaks for 2 hours per side. When ready to
cook: Preheat grill on hot. Reduce heat to medium hot. Grill 4 minutes
per side on fish screen. Turn once. Serves 4.
Nutritional information per serving: 233 cal, 33 g. protein, 3 g. carb, 66
mg. chol, 7 g. total fat, 30% cal. from fat.
Milanese Veal or Veal Marsala
1 pound veal cutlets, pounded very thin
1 stick or 1 c. unsalted butter
2/3 c. Marsala wine
juice of 1/2 lemon or 1/4 c.
Wipe veal with paper towels, so flour adheres better. Place flour in
small bowl. Dredge veal in flour. Shake off any excess flour. Place on
plate. In large frying pan, over medium high heat, add butter. Heat for a
minute or two. Put veal in and cook for one minute on each side. Do not
over cook. Should be light grey in color. Move cooked veal to plate. Add
wine to juices in pan and stir. Allow to heat for 1 minute. Add lemon juice
and stir. Allow to heat for 1 minute. Add veal. Turn each slice to coat with
juice. Simmer for 2 or 3 minutes. Place veal on serving platter. Pour
sauce over veal. Serves 4.
Veal Stew with Rosemary
2 pounds veal leg, boned
1/2 t. cayenne pepper
juice of half a lemon
1 c. dry white wine
Bouquet Garni
1/2 t. dried rosemary or 1 t. fresh
1 carrot, peeled, cut into bite-size chunks
8 to 10 pearl onions
1/2 pound mushrooms, rinsed, sliced
1 celery rib, chopped
Cut meat into bite-size pieces and place in large pot. Add cayenne
pepper and lemon juice. Cover with cold water. Slowly bring to a boil,
removing the scum with a slotted spoon. Add wine and Bouquet Garni.
Cover and simmer gently for about 45 minutes or until meat is partially
tender. Add rosemary, carrot, onions, mushrooms and celery. Cover
and simmer gently for 30 more minutes. Serves 6.
Justin Wilson's Fried Sausage
1 pound sausage, sliced
1/2 c. dry white wine
3 T. Creole mustard
2 T. clover or wildflower honey
1/2 c. water
Add sausage and a little oil to large skillet. Over medium high heat,
cook sausage until almost done, turning occasionally. In medium bowl,
combine last 4 ingredients and pour into skillet. Stir, cover and simmer
for about 20 minutes. Serves 4.
Broiled Ginger Salmon
2 T. white wine
2 T. low sodium soy sauce
1 t. white sugar
2 t. fresh ginger, grated
1 t. extra virgin olive oil
2 6 0z. salmon fillets, about 3/4 inch thick
In medium bowl, combine wine, soy sauce, sugar, ginger and oil.
Coat broiler pan with no-stick cooking spray. Place salmon on top. Brush
with ginger sauce. Broil for 5 to 6 minutes. Turn fillets over and brush
with sauce. Broil for another 5 to 6 minutes or until salmon flakes easily
with fork. Serve with remaining sauce on side. Serves 2.
Baked Dijon Salmon with Mousse Topping
To make mousse topping:
1/2 pound filet of sole or any firm, white fish, cut in 1 inch pieces
2 eggs, whites only
1/4 c. heavy cream
2 T. Dijon mustard
In blender or food processor, combine all ingredients. Blend until smooth.
Baked Dijon Salmon with Mousse Topping
To make mousse topping:
1/2 pound filet of sole or any firm, white fish, cut in 1 inch pieces
2 eggs, whites only
1/4 c. heavy cream
2 T. Dijon mustard
In blender or food processor, combine all ingredients. Blend until smooth.
Set aside. Next:
4 salmon steaks, 1 inch thick
3/4 c. dry white wine
1 T. white onion, chopped
1/4 c. heavy cream
2 T. unsalted butter
2 T. Dijon mustard
Preheat oven to 450 degrees. Arrange salmon in shallow baking dish.
Pour wine over salmon. Spoon mousse on salmon. Bake 20 minutes.
Move salmon to serving platter and keep warm. Pour fish liquid into large
skillet. Add onion, cream and butter. Bring to a boil, stirring until reduced
by half. Mix in mustard. Serve salmon with sauce. Serves 4.
Poached Salmon in Microwave
1/2 c. water
1/3 c. dry white wine
2 peppercorns
1 lemon, sliced thin
1 bay leaf
1 T. white onion, minced
2 large or 4 small salmon steaks
In large microwaveable dish in which salmon will fit in 1 layer, place
water, wine, peppercorns, lemon, bay leaf and onion. Microwave until it
reaches a full boil. Add salmon. Cover with microwavable lid or paper
towels. Cook on high until fish is opaque. Let stand 5 minutes.
To make sauce:
1/2 c.reduced fat sour cream
1 T. parsley, minced
1 t. lemon juice
1/2 t. dill
Combine sauce ingredients. Serve with salmon. Serves 2 to 4.
4 blade, shoulder or loin pork chops, cut 1 inch thick, excess fat removed
1 T. unsalted butter
1/2 c. green onion, sliced
1 c. unseasoned bread cubes
1/2 c. dark raisins
1/2 t. oregano or thyme leaves, chopped
1 t. sage leaves, chopped
dash of paprika
1/2 c. dry white wine
Heat 1/2 T. butter in large skillet, over medium high heat. Add chops
and brown well on both sides. While chops are browning: In small skillet,
heat remaining butter over medium high heat. Add green onion and
saute until wilted. Place green onion and melted butter in medium bowl.
Mix in bread, raisins, oregano, sage and paprika. When chops are
almost browned, pour wine over chops. Spoon 1/2 c. of stuffing on top
of chops. Cover and simmer over low heat for 20 to 25 minutes or bake
in preheated 350 degree oven for 25 to 30 minutes or until chops are
tender. Serves 4.
Pork Chops Applejack
4 1 inch thick pork chops
3 T. all-purpose unbleached flour
2 T. unsalted butter
2 T. extra virgin olive oil
1/2 c. shallots, chopped
pinch of thyme
1 c. mushrooms, rinsed, sliced
2 Granny Smith or other firm apples, peeled, quartered
14 c. applejack or any brandy
1/2 c. low sodium vegetable broth
Coat pork chops with flour. Heat butter and oil in large skillet until hot
but not smoking. Add pork chops and brown both sides over medium
heat, about 3 to 5 minutes per side. Remove chops from skillet but keep
warm. Add shallots and saute, stirring for 2 to 3 minutes. Add thyme,
mushrooms and apples and saute briefly, about 1 minute. Replace pork
chops in skillet. Turn off heat. Warm applejack in small pan. Ignite with
match and pour over pork. Add broth. Heat to boiling. Reduce heat.
Cover and simmer about 15 minutes, stirring once or twice, or until pork
chops are tender. Arrange pork chops and apples in a shallow casserole
4 salmon steaks, 1 inch thick
3/4 c. dry white wine
1 T. white onion, chopped
1/4 c. heavy cream
2 T. unsalted butter
2 T. Dijon mustard
Preheat oven to 450 degrees. Arrange salmon in shallow baking dish.
Pour wine over salmon. Spoon mousse on salmon. Bake 20 minutes.
Move salmon to serving platter and keep warm. Pour fish liquid into large
skillet. Add onion, cream and butter. Bring to a boil, stirring until reduced
by half. Mix in mustard. Serve salmon with sauce. Serves 4.
Poached Salmon in Microwave
1/2 c. water
1/3 c. dry white wine
2 peppercorns
1 lemon, sliced thin
1 bay leaf
1 T. white onion, minced
2 large or 4 small salmon steaks
In large microwaveable dish in which salmon will fit in 1 layer, place
water, wine, peppercorns, lemon, bay leaf and onion. Microwave until it
reaches a full boil. Add salmon. Cover with microwavable lid or paper
towels. Cook on high until fish is opaque. Let stand 5 minutes.
To make sauce:
1/2 c.reduced fat sour cream
1 T. parsley, minced
1 t. lemon juice
1/2 t. dill
Combine sauce ingredients. Serve with salmon. Serves 2 to 4.
Grilled Chinese Spareribs
2 1/2 pounds pork country-style ribs
3/4 c. low sodium soy sauce
4 T. Hoisin sauce
4 T. dry sherry
2 1/2 T. all-purpose unbleached flour
2 T. Drambuie
3 garlic cloves, minced
Using a sharp knife, cut ribs into 2 rib or 2 inch portions. Place ribs in
2 1/2 pounds pork country-style ribs
3/4 c. low sodium soy sauce
4 T. Hoisin sauce
4 T. dry sherry
2 1/2 T. all-purpose unbleached flour
2 T. Drambuie
3 garlic cloves, minced
Using a sharp knife, cut ribs into 2 rib or 2 inch portions. Place ribs in
a large pot and fill with enough cold water to cover. Cover pot with lid.
Over medium high heat, slowly bring water to a bowl. This step will take
about 25 to 30 minutes. Remove pot from heat. Drain water off. Place ribs
in a single layer in an oven-safe baking pan. Combine remaining
ingredients. Pour over ribs. Cover with foil. Refrigerate over night. Stir or
turn meat several times, during marinating process. After marinating
process is complete: Prepare grill. Place ribs on grill. Cook on grill until
ribs are done, basting 2 or 3 times during cooking process. Place ribs on
serving platter. Serves 2 to 4.
**60
Pork Chops with Raisin Stuffing 4 blade, shoulder or loin pork chops, cut 1 inch thick, excess fat removed
1 T. unsalted butter
1/2 c. green onion, sliced
1 c. unseasoned bread cubes
1/2 c. dark raisins
1/2 t. oregano or thyme leaves, chopped
1 t. sage leaves, chopped
dash of paprika
1/2 c. dry white wine
Heat 1/2 T. butter in large skillet, over medium high heat. Add chops
and brown well on both sides. While chops are browning: In small skillet,
heat remaining butter over medium high heat. Add green onion and
saute until wilted. Place green onion and melted butter in medium bowl.
Mix in bread, raisins, oregano, sage and paprika. When chops are
almost browned, pour wine over chops. Spoon 1/2 c. of stuffing on top
of chops. Cover and simmer over low heat for 20 to 25 minutes or bake
in preheated 350 degree oven for 25 to 30 minutes or until chops are
tender. Serves 4.
Pork Chops Applejack
4 1 inch thick pork chops
3 T. all-purpose unbleached flour
2 T. unsalted butter
2 T. extra virgin olive oil
1/2 c. shallots, chopped
pinch of thyme
1 c. mushrooms, rinsed, sliced
2 Granny Smith or other firm apples, peeled, quartered
14 c. applejack or any brandy
1/2 c. low sodium vegetable broth
Coat pork chops with flour. Heat butter and oil in large skillet until hot
but not smoking. Add pork chops and brown both sides over medium
heat, about 3 to 5 minutes per side. Remove chops from skillet but keep
warm. Add shallots and saute, stirring for 2 to 3 minutes. Add thyme,
mushrooms and apples and saute briefly, about 1 minute. Replace pork
chops in skillet. Turn off heat. Warm applejack in small pan. Ignite with
match and pour over pork. Add broth. Heat to boiling. Reduce heat.
Cover and simmer about 15 minutes, stirring once or twice, or until pork
chops are tender. Arrange pork chops and apples in a shallow casserole
dish. Pour sauce over all. Serves 4.
Chinese Spareribs
Pork and Apple Pie
2 pounds lean, ground pork
1/4 pound bacon, chopped fine
1 c. white onion, chopped
1/2 t. nutmeg, for pork
1 1/2 pounds red apples, peeled, cored, sliced
1/2 t. nutmeg, for apples
2 T. white sugar
4 T. unsalted butter
1/2 c. light ale or apple cider
prepared unbaked pastry for top crust
1 egg, white only
Preheat oven to 375 degrees. Spray 2 quart casserole dish with
no-stick cooking spray. In large bowl, combine ground pork, bacon,
onions and 1/2 t. nutmeg. In medium bowl, combine apples, nutmeg
and sugar. Combine with meat mixture. Add ale or cider. Spoon into
casserole. Place dots of butter on top. Place pastry on top. Press edges
of pastry down and even with inside of casserole dish. With sharp knife,
cut vents in pastry to allow steam to escape. Brush top of pastry with
egg. Bake at 375 degrees for 90 minutes or 350 degrees for 2 hours.
If crust starts to brown too much, cover loosely with foil. Serves 6.
Shrimp Scampi
4 T. extra virgin olive oil
4 garlic cloves, minces
1/2 pound medium-size shrimp, deveined
1/3 c. white wine
2 c. angel hair pasta, cooked, drained
2 c. fresh baby spinach, rinsed, drained
2 T. fresh parsley, chopped
2 T. Parmesan cheese, grated, for garnish
In a large saucepan, over medium-high heat, add oil and heat for 1
minute. Add garlic and saute for 4 minutes. Add shrimp and saute for 2
minutes. Add wine to deglaze the pan. Add cooked angel hair pasta,
spinach and parsley. Toss gently and heat through. Serve topped with
Parmesan cheese. Serves 2.
Chicken with Fresh Tomato and Eggplant Sauce over Angel Hair Pasta
1 pound of angel hair pasta
1 1/3 pound boneless skinless chicken, cut into bite-size pieces
3 baby eggplants or 1 small eggplant, peeled, diced into 1/2 inch pieces
1 pint red cherry or grape tomatoes, rinsed
1 c. grated Parmigiano-Reggiano cheese
1 c. fresh flat leaf parsley, chopped
1/2 c. low sodium chicken or vegetable broth
5 T. extra virgin olive oil
1 medium yellow onion, chopped
1/2 c. white wine
Bring large pot of water to a boil. Add salt and pasta. Cook pasta to
Chinese Spareribs
2 1/2 pounds pork country-style ribs
3/4 c. low sodium soy sauce
4 T. hoisin sauce
4 T. dry sherry
2 1/2 T. all-purpose unbleached flour
2 T. Drambuie
3 garlic cloves, minced
Using a sharp knife, cut ribs into 2 rib or 2 inch portions. Place ribs in
3/4 c. low sodium soy sauce
4 T. hoisin sauce
4 T. dry sherry
2 1/2 T. all-purpose unbleached flour
2 T. Drambuie
3 garlic cloves, minced
Using a sharp knife, cut ribs into 2 rib or 2 inch portions. Place ribs in
large pot and fill with enough cold water to cover. Cover pot with lid. Over
medium high heat, slowly bring water to a bowl. This step will take about
25 to 30 minutes. Remove pot from heat. Drain water off. Place ribs in a
single layer in an oven-safe baking pan. Combine remaining ingredients.
Pour over ribs. Cover with foil. Refrigerate over night. Stir or turn meat
several times, during marinating process. Preheat oven to 350 degrees.
Bake for about 40 to 45 minutes. Place ribs on serving platter. Serves 2
to 4. For crispy ribs, put roasting pan under hot broiler for an additional 5
minutes.
Pork and Apple Pie
2 pounds lean, ground pork
1/4 pound bacon, chopped fine
1 c. white onion, chopped
1/2 t. nutmeg, for pork
1 1/2 pounds red apples, peeled, cored, sliced
1/2 t. nutmeg, for apples
2 T. white sugar
4 T. unsalted butter
1/2 c. light ale or apple cider
prepared unbaked pastry for top crust
1 egg, white only
Preheat oven to 375 degrees. Spray 2 quart casserole dish with
no-stick cooking spray. In large bowl, combine ground pork, bacon,
onions and 1/2 t. nutmeg. In medium bowl, combine apples, nutmeg
and sugar. Combine with meat mixture. Add ale or cider. Spoon into
casserole. Place dots of butter on top. Place pastry on top. Press edges
of pastry down and even with inside of casserole dish. With sharp knife,
cut vents in pastry to allow steam to escape. Brush top of pastry with
egg. Bake at 375 degrees for 90 minutes or 350 degrees for 2 hours.
If crust starts to brown too much, cover loosely with foil. Serves 6.
Shrimp Scampi
4 T. extra virgin olive oil
4 garlic cloves, minces
1/2 pound medium-size shrimp, deveined
1/3 c. white wine
2 c. angel hair pasta, cooked, drained
2 c. fresh baby spinach, rinsed, drained
2 T. fresh parsley, chopped
2 T. Parmesan cheese, grated, for garnish
In a large saucepan, over medium-high heat, add oil and heat for 1
minute. Add garlic and saute for 4 minutes. Add shrimp and saute for 2
minutes. Add wine to deglaze the pan. Add cooked angel hair pasta,
spinach and parsley. Toss gently and heat through. Serve topped with
Parmesan cheese. Serves 2.
Chicken with Fresh Tomato and Eggplant Sauce over Angel Hair Pasta
1 pound of angel hair pasta
1 1/3 pound boneless skinless chicken, cut into bite-size pieces
3 baby eggplants or 1 small eggplant, peeled, diced into 1/2 inch pieces
1 pint red cherry or grape tomatoes, rinsed
1 c. grated Parmigiano-Reggiano cheese
1 c. fresh flat leaf parsley, chopped
1/2 c. low sodium chicken or vegetable broth
5 T. extra virgin olive oil
1 medium yellow onion, chopped
1/2 c. white wine
Bring large pot of water to a boil. Add salt and pasta. Cook pasta to
desired tenderness. Drain pasta, rinse and drain again. Reserve 1/2 c.
of cooking pasta water before draining pasta. Heat large skillet over
medium high heat. Add 3 T. oil. Add chicken, onions, garlic. Stir and
cook until almost tender. Add eggplant. Cook until lightly brown. Add
wine and broth. Bring to a simmer. Cook about 5 minutes. Add
tomatoes and reserved pasta water. Cook until tomatoes begin to burst.
Add parsley and drained pasta. Toss to coat. Cook 2 minutes to reheat
pasta through. Turn off heat. Add cheese. Toss to coat again. Serve with
thick bread slices. Serves 4.
Grilled Cevapcici
A Western Balkan dish of grilled minced meat, served on a plate or in
a flat bread, often with chopped onions, sour cream, kajmak (like cottage
cheese), and ajvar (relish made with red bell peppers, eggplant, garlic
and chili pepper.
2 T. unsalted butter
1/2 c. white onion, chopped
2 garlic choves, chopped
1 pound ground beef
1 pound ground lamb
2 T. all-purpose unbleached flour
1 T. parsley flakes
2 eggs, whites only
1 t. paprika
1 large white onion, medium sliced
In medium skillet, over medium high heat, add butter. When butter
has melted and is hot, add onion and garlic. Saute until lightly browned.
cook until almost tender. Add eggplant. Cook until lightly brown. Add
wine and broth. Bring to a simmer. Cook about 5 minutes. Add
tomatoes and reserved pasta water. Cook until tomatoes begin to burst.
Add parsley and drained pasta. Toss to coat. Cook 2 minutes to reheat
pasta through. Turn off heat. Add cheese. Toss to coat again. Serve with
thick bread slices. Serves 4.
Grilled Cevapcici
A Western Balkan dish of grilled minced meat, served on a plate or in
a flat bread, often with chopped onions, sour cream, kajmak (like cottage
cheese), and ajvar (relish made with red bell peppers, eggplant, garlic
and chili pepper.
2 T. unsalted butter
1/2 c. white onion, chopped
2 garlic choves, chopped
1 pound ground beef
1 pound ground lamb
2 T. all-purpose unbleached flour
1 T. parsley flakes
2 eggs, whites only
1 t. paprika
1 large white onion, medium sliced
In medium skillet, over medium high heat, add butter. When butter
has melted and is hot, add onion and garlic. Saute until lightly browned.
Place on paper towels to drain. Place in deep bowl. Add meat, flour,
parsley, egg and paprika. Mix well. Shape into little sausages about 2
inches long. Place on dish and cover. Refrigerate for 2 hours. Prepare
grill. Cook sausages on grill for 15 to 20 minutes until nicely browned.
While sausages are grilling, place onions in skillet with a little butter and
parsley, egg and paprika. Mix well. Shape into little sausages about 2
inches long. Place on dish and cover. Refrigerate for 2 hours. Prepare
grill. Cook sausages on grill for 15 to 20 minutes until nicely browned.
While sausages are grilling, place onions in skillet with a little butter and
place on grill. Serve sausages with onions. Serves 4 to 8.
Grilled Lamb Chops Dijonnaise
1/4 c. Dijon mustard
2 T. light cooking oil
1/4 dry vermouth
4 lamb chops, 3/4 inch thick each
Preheat grill or prepare coals. Combine mustard, oil and vermouth.
Coat chops with mixture. Grill chops until desired doneness, basting
occasionally with any left over sauce. Serves 4.
Braised and Potted Brisket of Beef
There are many methods of preparing brisket, some requiring brisket
to be covered during the whole cooking time but this method provides a
dark roasted flavor.
4 pounds first-cut fresh brisket
3/4 t. thyme
4 large white onions, 2 chopped, 2 sliced and separated into rings
1 c. red wine
Preheat oven to 400 degrees. Put into baking pan in which meat fits
closely. Sprinkle with a bit of thyme and pack with chopped onions. Put in
oven, uncovered. After 1 hour, turn meat over. Sprinkle with rest of thyme.
Cook for another 75 minutes. Put onion rings on top and sides. Pour wine
over meat. Cover tightly. Cook another 45 minutes. Test for doneness. It
should be fork tender. Serves 6 to 8.
Seafood Medley Dijon En Croute (en croute, French, means in pastry shell)
3 T. unsalted butter
3 T. all-purpose unbleached flour
1/3 c. Dijon mustard
1/4 t. paprika
1/8 t. cayenne
1/8 t. nutmeg
3 c. half and half
1/4 c. dry sherry
6 oz. cooked crabmeat, cut in bite-size pieces
6 oz. shrimp, cut in bite-size pieces
6 oz. lobster, cut in bite-size pieces
8 baked patty shells
Melt butter in medium sauce pan, over medium high heat. Mix in flour
and stir constantly. Cook 2 to 3 minutes. Add mustard, paprika, cayenne
and nutmeg. Stir and heat for 1 minute. Slowly add in half and half. Cook
and stir until mixture comes to a boil and thickens. Stir in sherry and
seafood. Cook for 1 to 2 minutes to heat. Spoon into patty shells.
Serves 8.
Grilled Lamb Chops Dijonnaise
1/4 c. Dijon mustard
2 T. light cooking oil
1/4 dry vermouth
4 lamb chops, 3/4 inch thick each
Preheat grill or prepare coals. Combine mustard, oil and vermouth.
Coat chops with mixture. Grill chops until desired doneness, basting
occasionally with any left over sauce. Serves 4.
Braised and Potted Brisket of Beef
There are many methods of preparing brisket, some requiring brisket
to be covered during the whole cooking time but this method provides a
dark roasted flavor.
4 pounds first-cut fresh brisket
3/4 t. thyme
4 large white onions, 2 chopped, 2 sliced and separated into rings
1 c. red wine
Preheat oven to 400 degrees. Put into baking pan in which meat fits
closely. Sprinkle with a bit of thyme and pack with chopped onions. Put in
oven, uncovered. After 1 hour, turn meat over. Sprinkle with rest of thyme.
Cook for another 75 minutes. Put onion rings on top and sides. Pour wine
over meat. Cover tightly. Cook another 45 minutes. Test for doneness. It
should be fork tender. Serves 6 to 8.
Seafood Medley Dijon En Croute (en croute, French, means in pastry shell)
3 T. unsalted butter
3 T. all-purpose unbleached flour
1/3 c. Dijon mustard
1/4 t. paprika
1/8 t. cayenne
1/8 t. nutmeg
3 c. half and half
1/4 c. dry sherry
6 oz. cooked crabmeat, cut in bite-size pieces
6 oz. shrimp, cut in bite-size pieces
6 oz. lobster, cut in bite-size pieces
8 baked patty shells
Melt butter in medium sauce pan, over medium high heat. Mix in flour
and stir constantly. Cook 2 to 3 minutes. Add mustard, paprika, cayenne
and nutmeg. Stir and heat for 1 minute. Slowly add in half and half. Cook
and stir until mixture comes to a boil and thickens. Stir in sherry and
seafood. Cook for 1 to 2 minutes to heat. Spoon into patty shells.
Serves 8.
**50
Chicken Cacciatore
2 to 3 large chicken breasts, skinless, boneless
1 c. low fat milk
3 T. all-purpose unbleached flour
3 T. dried oregano
2 T. extra virgin olive oil
1 T. extra virgin olive oil
1 c. mushrooms, rinsed, sliced
1 c. sweet onion, chopped
1 c. green pepper, cubed
1/2 c. sun-dried tomatoes, chopped
3 garlic cloves, minced
1 28 oz. can tomato puree
1/4 c. black olives, sliced
1 c. low sodium chicken broth
1 c. Merlot or any red wine
1 T. dried basil
3 whole bay leaves
1 T. anchovy paste or diced whole anchovies
1 pound fettuccine pasta
Parmesan or Asiago cheese to garnish
Rinse and slice chicken into bite-size pieces. Place in bowl or plastic
bag and add milk. Refrigerate for at least 3 hours to tenderize. In plastic
bag, add flour and oregano and mix well. Remove chicken from milk and
add to seasoned flour. Shake well to coat. Heat 2 T. of oil in large skillet.
Cook the chicken until flour coating is just brown, about 5 minutes.
Remove chicken from pan. Place on paper towels to drain. Heat 1 T. oil
in a large pot. Add vegetables and garlic. Saute over medium heat until
soft. Add tomato puree, olives, chicken broth, wine, basil, bay leaves,
remaining oregano and anchovy. Simmer and cover for 1 hour, stirring
occasionally. With 30 minutes to go, uncover and add chicken. Simmer
Chicken Cacciatore
2 to 3 large chicken breasts, skinless, boneless
1 c. low fat milk
3 T. all-purpose unbleached flour
3 T. dried oregano
2 T. extra virgin olive oil
1 T. extra virgin olive oil
1 c. mushrooms, rinsed, sliced
1 c. sweet onion, chopped
1 c. green pepper, cubed
1/2 c. sun-dried tomatoes, chopped
3 garlic cloves, minced
1 28 oz. can tomato puree
1/4 c. black olives, sliced
1 c. low sodium chicken broth
1 c. Merlot or any red wine
1 T. dried basil
3 whole bay leaves
1 T. anchovy paste or diced whole anchovies
1 pound fettuccine pasta
Parmesan or Asiago cheese to garnish
Rinse and slice chicken into bite-size pieces. Place in bowl or plastic
bag and add milk. Refrigerate for at least 3 hours to tenderize. In plastic
bag, add flour and oregano and mix well. Remove chicken from milk and
add to seasoned flour. Shake well to coat. Heat 2 T. of oil in large skillet.
Cook the chicken until flour coating is just brown, about 5 minutes.
Remove chicken from pan. Place on paper towels to drain. Heat 1 T. oil
in a large pot. Add vegetables and garlic. Saute over medium heat until
soft. Add tomato puree, olives, chicken broth, wine, basil, bay leaves,
remaining oregano and anchovy. Simmer and cover for 1 hour, stirring
occasionally. With 30 minutes to go, uncover and add chicken. Simmer
gently and stir occasionally. Bring water to a boil in large pot. Add the
fettuccine and cook to desired tenderness. Drain. Remove bay leaves
from sauce. Add drained pasta to sauce in skillet. Stir well to coat. Pour
pasta onto serving platter or individual plates. Serve with small green
from sauce. Add drained pasta to sauce in skillet. Stir well to coat. Pour
pasta onto serving platter or individual plates. Serve with small green
salad, fresh Italian bread and chilled red wine. Serves 4 to 8.
Chicken with Sherry and Mushrooms
6 to 8 pieces chicken, skinless, rinsed
1 can Cream of Mushroom Soup
1/2 c. sherry
3/4 c. bread crumbs
Preheat oven to 325 degrees. Spray large baking dish with no-stick
cooking spray. Place chicken in baking dish. In medium bowl, add soup
and sherry. Mix well. Pour over chicken. Sprinkle bread crumbs on top.
Bake about 75 minutes or until chicken is tender. Serves 6 to 8.
Cashew Chicken Stirfry
3 T. light cooking oil
1 pound chicken breast, skinless, boneless, cut in large chunks
1/2 c. cashews
4 garlic cloves, chopped
2 t. light sesame oil
2 T. Chinese rice wine
5 or 6 scallions, cut in strips, for garnish
In medium skillet, over medium high heat, add oil. When oil is hot, add
chicken. Stir frequently. When chicken is about half done, add cashews,
garlic and sesame oil. When chicken is fully done, add wine. Simmer for
a few minutes. Serve on platter and garnish with scallions. Serves 4.
Wrapped Chicken
3 T. extra virgin olive oil
2 whole chicken breasts, skinned, cooked, chopped
1/2 c. bamboo shoots, rinsed, chopped
1/3 c. water chestnuts, chopped
2/3 c. green onion, chopped
1 T. corn starch
1 T. dry sherry
1/3 c. low-sodium soy sauce
1/3 c. unsalted peanuts or cashews, chopped
8 to 12 Iceberg or Boston lettuce leaves
In a large skillet or wok, heat oil over medium heat. Add chicken. Stir
fry 3 to 5 minutes, or until white. Add bambo shoots, water chestnuts
and green onions. Stir fry 3 minutes. In small bowl, mix corn starch and
sherry until smooth. Stir in soy sauce. Pour into skillet or wok. Stir
constantly and bring to a boil over medium heat. Boil for 1 minute. Add
nuts and stir for 1 minute. Place lettuce leaves on platter. Place 2
heaping T. of chicken mixture on each leaf. Wrap or roll leaf around
filling. Serves 8 to 12.
Fish and Bananas in Orange Sauce
1/3 c. fresh orange juice
3 T unsalted butter, melted
2 T. dry white wine
1 T. French's yellow mustard
1 t. white onion, minced
1 t. fresh orange rind, grated
1 1/2 pounds haddock, cod or pollock fillets
2 firm bananas
Preheat oven to 350 degrees. In medium bowl, combine orange juice,
melted butter, wine, mustard, onion and orange rind. Stir well to combine.
Spray baking dish with no stick cooking spray. Cut fish fillets into serving
size pieces. Place in baking dish. Spoon half of the sauce over fish. Bake,
uncovered for 20 minutes. Peel bananas. Slice in half lengthwise. Cut into
2 inch pieces. Add bananas to remainder of sauce. Stir gently to coat.
Remove fish from oven. Add bananas and remaining sauce to fish. Bake
another 10 minutes or until fish flakes easily with fork. Serves 4 to 6.
Chilled Cod Steaks Bouquetier
2 small yellow straight-neck squash, about 6 oz. each, thinly sliced
2 small zucchini, about 6 oz. each, thinly sliced
2 t. salt
1/2 c. white vinegar
3 T. white sugar
1 small onion, thinly sliced
4 c. water
1 T. dry sherry
4 small cod steaks, each cut about 1/2 inch thick
Green Mayonnaise Dressing
1/2 c. horseradish
parsley for garnish
To prepare marinated squash: In medium bowl, toss yellow squash
and zucchini with 2 t. salt until well mixed. Cover and let stand at room
temperature 30 minutes. Tipping bowl over sink, press squash with hand
to drain liquid. To squash in bowl, add vinegar, sugar and onion. Toss
thoroughly. Cover and refrigerate. Meanwhile, in 10 inch skillet over high
heat, heat water, sherry, and 1 T. salt to boiling. Add cod steaks. Heat to
boiling. Reduce heat to low. cover and simmer 5 to 8 minutes, until cod
flakes easily with fork. Remove each cod steak from water. Drain cod on
paper towels. Place cod on plate and cover. Refrigerate until cod is well
chilled, about 1 1/2 hours.
Meanwhile, prepare Green Mayonnaise Dressing:
1/4 c. extra virgin olive oil
1/4 c. loosely packed watercress leaves
1/4 c. loosely packed parsley leaves
2 T. apple cider vinegar
1 t. tarragon leaves
1 t. white sugar
1 t. French's yellow mustard
2 eggs, whites only
3/4 c. extra virgin olive oil
In blender on medium speed, blend all ingredients, except last
ingredient. Then slowly add last ingredient. Continue blending until well
mixed and thickened. Cover and refrigerate.
To serve: Drain marinated squash. Arrange squash and cod steaks
on large serving platter. Spread horseradish over cod steaks. Spoon
some Green Mayonnaise dressing on top of each cod steak. Garnish
with parsley. Serve cod with remaining Green Mayonnaise Dressing on
side. Serves 4.
Fried Cod
a little extra virgin olive oil
4 to 6 pieces of cod
1/2 c. white wine
4 garlic cloves, chopped
2 eggs, whites only
Over medium high heat, add olive oil. When hot, add cod pieces.
Reduce heat to medium and cover. In medium bowl, combine wine,
garlic and egg whites. Pour over cod. Turn cod to coat with sauce.
Cover and simmer for about 15 to 20 minutes, stirring at least once or
twice, until cod is cooked through and eggs are set. Serves 4 to 6.
Beer Battered Shrimp
1 pound large shrimp, shell and vein removed
1 c. plus 3 to 4 T. biscuit baking mix
1/2 c. beer
2 eggs, whites only
oil for frying
Tartar sauce
Add oil to a depth of 1 1/2 inches to a deep fryer or heavy sauce pan
and heat to 350 degrees. While oil is heating: In medium bowl, add 3 to
4 T. biscuit baking mix. Lightly coat shrimp. Set aside on wax paper or
plate. In medium bowl, using wire whisk, mixing fork or electric beater,
beat together the remaining 1 c. biscuit baking mix, beer and eggs just
until batter is smooth. If batter is too thick, just add 1 or 2 T. more of
beer and mix again. When oil is hot: Dip shrimp into batter, completely
cover with batter and allow any excess to drip back into bowl. Fry shrimp
Chicken with Sherry and Mushrooms
6 to 8 pieces chicken, skinless, rinsed
1 can Cream of Mushroom Soup
1/2 c. sherry
3/4 c. bread crumbs
Preheat oven to 325 degrees. Spray large baking dish with no-stick
cooking spray. Place chicken in baking dish. In medium bowl, add soup
and sherry. Mix well. Pour over chicken. Sprinkle bread crumbs on top.
Bake about 75 minutes or until chicken is tender. Serves 6 to 8.
Cashew Chicken Stirfry
3 T. light cooking oil
1 pound chicken breast, skinless, boneless, cut in large chunks
1/2 c. cashews
4 garlic cloves, chopped
2 t. light sesame oil
2 T. Chinese rice wine
5 or 6 scallions, cut in strips, for garnish
In medium skillet, over medium high heat, add oil. When oil is hot, add
chicken. Stir frequently. When chicken is about half done, add cashews,
garlic and sesame oil. When chicken is fully done, add wine. Simmer for
a few minutes. Serve on platter and garnish with scallions. Serves 4.
Wrapped Chicken
3 T. extra virgin olive oil
2 whole chicken breasts, skinned, cooked, chopped
1/2 c. bamboo shoots, rinsed, chopped
1/3 c. water chestnuts, chopped
2/3 c. green onion, chopped
1 T. corn starch
1 T. dry sherry
1/3 c. low-sodium soy sauce
1/3 c. unsalted peanuts or cashews, chopped
8 to 12 Iceberg or Boston lettuce leaves
In a large skillet or wok, heat oil over medium heat. Add chicken. Stir
fry 3 to 5 minutes, or until white. Add bambo shoots, water chestnuts
and green onions. Stir fry 3 minutes. In small bowl, mix corn starch and
sherry until smooth. Stir in soy sauce. Pour into skillet or wok. Stir
constantly and bring to a boil over medium heat. Boil for 1 minute. Add
nuts and stir for 1 minute. Place lettuce leaves on platter. Place 2
heaping T. of chicken mixture on each leaf. Wrap or roll leaf around
filling. Serves 8 to 12.
Fish and Bananas in Orange Sauce
1/3 c. fresh orange juice
3 T unsalted butter, melted
2 T. dry white wine
1 T. French's yellow mustard
1 t. white onion, minced
1 t. fresh orange rind, grated
1 1/2 pounds haddock, cod or pollock fillets
2 firm bananas
Preheat oven to 350 degrees. In medium bowl, combine orange juice,
melted butter, wine, mustard, onion and orange rind. Stir well to combine.
Spray baking dish with no stick cooking spray. Cut fish fillets into serving
size pieces. Place in baking dish. Spoon half of the sauce over fish. Bake,
uncovered for 20 minutes. Peel bananas. Slice in half lengthwise. Cut into
2 inch pieces. Add bananas to remainder of sauce. Stir gently to coat.
Remove fish from oven. Add bananas and remaining sauce to fish. Bake
another 10 minutes or until fish flakes easily with fork. Serves 4 to 6.
Chilled Cod Steaks Bouquetier
2 small yellow straight-neck squash, about 6 oz. each, thinly sliced
2 small zucchini, about 6 oz. each, thinly sliced
2 t. salt
1/2 c. white vinegar
3 T. white sugar
1 small onion, thinly sliced
4 c. water
1 T. dry sherry
4 small cod steaks, each cut about 1/2 inch thick
Green Mayonnaise Dressing
1/2 c. horseradish
parsley for garnish
To prepare marinated squash: In medium bowl, toss yellow squash
and zucchini with 2 t. salt until well mixed. Cover and let stand at room
temperature 30 minutes. Tipping bowl over sink, press squash with hand
to drain liquid. To squash in bowl, add vinegar, sugar and onion. Toss
thoroughly. Cover and refrigerate. Meanwhile, in 10 inch skillet over high
heat, heat water, sherry, and 1 T. salt to boiling. Add cod steaks. Heat to
boiling. Reduce heat to low. cover and simmer 5 to 8 minutes, until cod
flakes easily with fork. Remove each cod steak from water. Drain cod on
paper towels. Place cod on plate and cover. Refrigerate until cod is well
chilled, about 1 1/2 hours.
Meanwhile, prepare Green Mayonnaise Dressing:
1/4 c. extra virgin olive oil
1/4 c. loosely packed watercress leaves
1/4 c. loosely packed parsley leaves
2 T. apple cider vinegar
1 t. tarragon leaves
1 t. white sugar
1 t. French's yellow mustard
2 eggs, whites only
3/4 c. extra virgin olive oil
In blender on medium speed, blend all ingredients, except last
ingredient. Then slowly add last ingredient. Continue blending until well
mixed and thickened. Cover and refrigerate.
To serve: Drain marinated squash. Arrange squash and cod steaks
on large serving platter. Spread horseradish over cod steaks. Spoon
some Green Mayonnaise dressing on top of each cod steak. Garnish
with parsley. Serve cod with remaining Green Mayonnaise Dressing on
side. Serves 4.
Fried Cod
a little extra virgin olive oil
4 to 6 pieces of cod
1/2 c. white wine
4 garlic cloves, chopped
2 eggs, whites only
Over medium high heat, add olive oil. When hot, add cod pieces.
Reduce heat to medium and cover. In medium bowl, combine wine,
garlic and egg whites. Pour over cod. Turn cod to coat with sauce.
Cover and simmer for about 15 to 20 minutes, stirring at least once or
twice, until cod is cooked through and eggs are set. Serves 4 to 6.
Beer Battered Shrimp
1 pound large shrimp, shell and vein removed
1 c. plus 3 to 4 T. biscuit baking mix
1/2 c. beer
2 eggs, whites only
oil for frying
Tartar sauce
Add oil to a depth of 1 1/2 inches to a deep fryer or heavy sauce pan
and heat to 350 degrees. While oil is heating: In medium bowl, add 3 to
4 T. biscuit baking mix. Lightly coat shrimp. Set aside on wax paper or
plate. In medium bowl, using wire whisk, mixing fork or electric beater,
beat together the remaining 1 c. biscuit baking mix, beer and eggs just
until batter is smooth. If batter is too thick, just add 1 or 2 T. more of
beer and mix again. When oil is hot: Dip shrimp into batter, completely
cover with batter and allow any excess to drip back into bowl. Fry shrimp
until golden brown, about 2 minutes on each side. Drain on paper towels.
Serve hot with seafood sauce or Japanese Shrimp Sauce. Serves 4.
Beer Battered Fish
1 pound fish fillets
1 c. plus 3 to 4 T. biscuit baking mix
1/2 c. beer
2 eggs, whites only
oil for frying
Tartar sauce
Add oil to a depth of 1 1/2 inches to a deep fryer or heavy sauce pan
and heat to 350 degrees. While oil is heating: In medium bowl, add 3 to 4
T. biscuit baking mix. Lightly coat fish. Set aside on wax paper or a plate.
In medium bowl, using wire whisk, mixing fork or electric beater, beat
together the remaining 1 c. biscuit baking mix, beer and eggs just until
batter is smooth. If batter is too thick, just add 1 or 2 T. more of beer and
mix again. When oil is hot: Dip fish into batter, completely cover with
batter and allow any excess to drip back into bowl. Fry fish until golden
brown, about 2 minutes on each side. Drain on paper towels. Serve hot
with tartar sauce. Serves 4.
**40
Flounder Plus
1/2 c. white onion, diced
1/2 c. carrot, diced
1 c. celery, diced
1/2 c. dry white wine
1 1/4 c. fresh asparagus, tips only
1 pound fresh flounder fillets or any white fish
In large skillet, add onion, carrot, celery, wine and asparagus. Simmer,
covered, over medium heat until just tender crisp. Add fillets on top and
cover. Simmer until fillets are done and flake easily with a fork, about 3
to 5 minutes. Place fillets on serving platter. Pour sauce over fillets.
Serves 4.
Grilled Bacon-wrapped Olive and Shrimp Appetizers
1 12 oz. bottle chili sauce
1/4 c. dry sherry
1 T. horseradish
1 pound medium shrimp, about 27, shelled, deveined
9 slices bacon, each cut crosswise into thirds, about 1/2 pound
1 10 oz. jar large Spanish stuffed green olives, drained
In a medium bowl, combine chili sauce, sherry and horseradish. Spoon
about 1/3 of it into a small bowl for dipping and place in refrigerator. Add
shrimp to medium bowl with remaining sauce. Toss well to coat. Skewer
each bacon strip on wooden toothpick in 's' fashion, alternating with an
olive or shrimp in each loop. Grill over medium-hot coals, turning
frequently, until bacon is crisp and shrimp is firm. Place on serving plate
with reserved sauce on side. Makes 27 appetizers.
Braised Capon with Mushrooms, Potatoes and Leeks
4 large leeks, about 3 pounds
1 6 to 7 pound fresh or frozen (thawed) capon
2 T. light cooking vegetable oil
paprika
6 medium white potatoes, about 2 pounds, each cut into 6 chunks
1 pound medium-sized mushrooms
3/4 c. water
1/2 c. cooking or dry white wine
1/2 t. thyme leaves
1 c. low sodium chicken or vegetable broth
1/4 c. low fat milk
2 T. all-purpose unbleached flour
2 T. chopped parsley for garnish
Cut off roots and trim leaf ends of leeks. Cut each leek crosswise into
3 inch pieces. Cut root end of each leek lengthwise in half. Rinse leeks
well in cold running water. Set aside. Remove giblets and neck from
capon. Reserve for another use. Rinse capon with cold, running water.
Pat dry with paper towels. In 8 to 12 quart Dutch oven, over medium
high heat, add oil. When oil is hot, brown capon on all sides. Sprinkle
capon lightly with paprika. Add leeks, potatoes, mushrooms, water, wine,
thyme and broth. Heat to boiling. Cover Dutch oven. Place n preheated
350 degree oven. Bake about 1 1/2 hours or until capon and vegetables
are fork-tender. Baste capon with liquid in Dutch oven occasionally.
Remove Dutch oven from oven. Place vegetables on serving platter.
Remove fat from liquid in Dutch oven. In cup or small bowl, gradually
blend milk and flour. Add mixture into liquid in Dutch oven. Cook over
medium heat until thick, stirring constantly. Once thickened, ladle into
gravy boat. Drizzle a little gravy over capon. Sprinkle parsley over all.
Serves 8.
Nutritional information per serving: 545 cal.
Black Bean Soup
3 c. black beans, rinsed, ready to cook
3 quarts low sodium vegetable broth
5 strips bacon, cut in small pieces
2 stalks celery, chopped
2 white onions, chopped
1 smoked ham shank with rind, spilt
2 carrots, peeled, chopped
3 sprigs Italian parsley
2 bay leaves
2 garlic cloves, cut in half
2 parsnips, chopped
1 1/2 c. Madeira wine
4 hard-boiled eggs, whites only, chopped
In large saucepan, over medium heat, combine beans and vegetable
broth. Cover, simmer 90 minutes. In large skillet, saute bacon a few
minutes. Add celery and onion. Cook until tender. Do not brown. Add
ham shank, herbs and vegetables. Add beans and cooking liquid. Cover
and simmer for 3 to 4 hours, until beans are very tender. Add more
broth if necessary. Remove ham shank and bay leaves. Puree in food
processor and return to pan. Add madeira and chopped eggs. Stir and
heat through. Serves 12.
Chicken Seafood Chowder
2 envelopes Lipton Chicken Noodle Soup Mix
4 c. boiling water
1 c. fresh, uncooked lobster tails or 1 package frozen tails, thawed
2 T. unsalted butter
1/4 c. celery, chopped
1/4 c. white onion, chopped
1/8 t. paprika
1 6 1/2 oz. can crab meat
2 c. low fat milk
1 c. light cream
1 1/2 T. sherry
Stir soup mix into boiling water and simmer 10 minutes. Strain soup
and force noodles through a fine sieve or food mill. Remove lobster tails
Serve hot with seafood sauce or Japanese Shrimp Sauce. Serves 4.
Beer Battered Fish
1 pound fish fillets
1 c. plus 3 to 4 T. biscuit baking mix
1/2 c. beer
2 eggs, whites only
oil for frying
Tartar sauce
Add oil to a depth of 1 1/2 inches to a deep fryer or heavy sauce pan
and heat to 350 degrees. While oil is heating: In medium bowl, add 3 to 4
T. biscuit baking mix. Lightly coat fish. Set aside on wax paper or a plate.
In medium bowl, using wire whisk, mixing fork or electric beater, beat
together the remaining 1 c. biscuit baking mix, beer and eggs just until
batter is smooth. If batter is too thick, just add 1 or 2 T. more of beer and
mix again. When oil is hot: Dip fish into batter, completely cover with
batter and allow any excess to drip back into bowl. Fry fish until golden
brown, about 2 minutes on each side. Drain on paper towels. Serve hot
with tartar sauce. Serves 4.
**40
Flounder Plus
1/2 c. white onion, diced
1/2 c. carrot, diced
1 c. celery, diced
1/2 c. dry white wine
1 1/4 c. fresh asparagus, tips only
1 pound fresh flounder fillets or any white fish
In large skillet, add onion, carrot, celery, wine and asparagus. Simmer,
covered, over medium heat until just tender crisp. Add fillets on top and
cover. Simmer until fillets are done and flake easily with a fork, about 3
to 5 minutes. Place fillets on serving platter. Pour sauce over fillets.
Serves 4.
Grilled Bacon-wrapped Olive and Shrimp Appetizers
1 12 oz. bottle chili sauce
1/4 c. dry sherry
1 T. horseradish
1 pound medium shrimp, about 27, shelled, deveined
9 slices bacon, each cut crosswise into thirds, about 1/2 pound
1 10 oz. jar large Spanish stuffed green olives, drained
In a medium bowl, combine chili sauce, sherry and horseradish. Spoon
about 1/3 of it into a small bowl for dipping and place in refrigerator. Add
shrimp to medium bowl with remaining sauce. Toss well to coat. Skewer
each bacon strip on wooden toothpick in 's' fashion, alternating with an
olive or shrimp in each loop. Grill over medium-hot coals, turning
frequently, until bacon is crisp and shrimp is firm. Place on serving plate
with reserved sauce on side. Makes 27 appetizers.
Braised Capon with Mushrooms, Potatoes and Leeks
4 large leeks, about 3 pounds
1 6 to 7 pound fresh or frozen (thawed) capon
2 T. light cooking vegetable oil
paprika
6 medium white potatoes, about 2 pounds, each cut into 6 chunks
1 pound medium-sized mushrooms
3/4 c. water
1/2 c. cooking or dry white wine
1/2 t. thyme leaves
1 c. low sodium chicken or vegetable broth
1/4 c. low fat milk
2 T. all-purpose unbleached flour
2 T. chopped parsley for garnish
Cut off roots and trim leaf ends of leeks. Cut each leek crosswise into
3 inch pieces. Cut root end of each leek lengthwise in half. Rinse leeks
well in cold running water. Set aside. Remove giblets and neck from
capon. Reserve for another use. Rinse capon with cold, running water.
Pat dry with paper towels. In 8 to 12 quart Dutch oven, over medium
high heat, add oil. When oil is hot, brown capon on all sides. Sprinkle
capon lightly with paprika. Add leeks, potatoes, mushrooms, water, wine,
thyme and broth. Heat to boiling. Cover Dutch oven. Place n preheated
350 degree oven. Bake about 1 1/2 hours or until capon and vegetables
are fork-tender. Baste capon with liquid in Dutch oven occasionally.
Remove Dutch oven from oven. Place vegetables on serving platter.
Remove fat from liquid in Dutch oven. In cup or small bowl, gradually
blend milk and flour. Add mixture into liquid in Dutch oven. Cook over
medium heat until thick, stirring constantly. Once thickened, ladle into
gravy boat. Drizzle a little gravy over capon. Sprinkle parsley over all.
Serves 8.
Nutritional information per serving: 545 cal.
Black Bean Soup
3 c. black beans, rinsed, ready to cook
3 quarts low sodium vegetable broth
5 strips bacon, cut in small pieces
2 stalks celery, chopped
2 white onions, chopped
1 smoked ham shank with rind, spilt
2 carrots, peeled, chopped
3 sprigs Italian parsley
2 bay leaves
2 garlic cloves, cut in half
2 parsnips, chopped
1 1/2 c. Madeira wine
4 hard-boiled eggs, whites only, chopped
In large saucepan, over medium heat, combine beans and vegetable
broth. Cover, simmer 90 minutes. In large skillet, saute bacon a few
minutes. Add celery and onion. Cook until tender. Do not brown. Add
ham shank, herbs and vegetables. Add beans and cooking liquid. Cover
and simmer for 3 to 4 hours, until beans are very tender. Add more
broth if necessary. Remove ham shank and bay leaves. Puree in food
processor and return to pan. Add madeira and chopped eggs. Stir and
heat through. Serves 12.
Chicken Seafood Chowder
2 envelopes Lipton Chicken Noodle Soup Mix
4 c. boiling water
1 c. fresh, uncooked lobster tails or 1 package frozen tails, thawed
2 T. unsalted butter
1/4 c. celery, chopped
1/4 c. white onion, chopped
1/8 t. paprika
1 6 1/2 oz. can crab meat
2 c. low fat milk
1 c. light cream
1 1/2 T. sherry
Stir soup mix into boiling water and simmer 10 minutes. Strain soup
and force noodles through a fine sieve or food mill. Remove lobster tails
from shells. Cut away under shell. Insert fingers between shell and meat.
Pull out tail meat in one piece. Cut in 1/2 inch pieces. In 3 quart sauce
pan, melt butter over medium high heat. Add celery and onion. Saute 5
minutes. Add lobster meat and paprika. Saute 4 minutes. Add in crab
pan, melt butter over medium high heat. Add celery and onion. Saute 5
minutes. Add lobster meat and paprika. Saute 4 minutes. Add in crab
meat, milk, cream, sherry and soup mixture. Stir until blended and hot.
Serves 6 to 8.
Grilled Yakitori (Japanese Style) Pork-On-Skewer
1/4 c. sweet sake wine
1/4 c. low sodium soy sauce
2 T. low sodium vegetable broth
1/2 pound boneless pork, cut into cubes
1 small white onion, cut into large chunks
1 T. clover or wildflower honey
1 t. cornstarch
1 T. cold water
2 skewers
In small, shallow pan, combine wine, soy sauce, and vegetable broth,
making a teriyaki marinade. Add pork cubes and stir to coat with
marinade. Cover, refrigerate over night. When ready to cook: Prepare
glaze. In small sauce pan, mix 1/4 c. teriyaki mixture with honey.
Serves 6 to 8.
Grilled Yakitori (Japanese Style) Pork-On-Skewer
1/4 c. sweet sake wine
1/4 c. low sodium soy sauce
2 T. low sodium vegetable broth
1/2 pound boneless pork, cut into cubes
1 small white onion, cut into large chunks
1 T. clover or wildflower honey
1 t. cornstarch
1 T. cold water
2 skewers
In small, shallow pan, combine wine, soy sauce, and vegetable broth,
making a teriyaki marinade. Add pork cubes and stir to coat with
marinade. Cover, refrigerate over night. When ready to cook: Prepare
glaze. In small sauce pan, mix 1/4 c. teriyaki mixture with honey.
Heat to boiling, stirring until honey has dissolved. Blend cornstarch with cold
water and add to sauce pan. Cook, stirring constantly until mixture
becomes a shiny glaze. Set aside but keep warm. Thread pork on
skewers, alternating with onion. Heat grill. Place skewers on rack about
3 inches from heat. Grill 5 minutes per side or until browned and cooked
through, basting with sauce at least once. When done, place skewers on
serving platter or single serving plates, with any remaining sauce on
side. Serves 2.
Broiled Herbed Pork Chops
1 c. unsweetened pineapple juice
2/3 c. dry sherry
2 T. white sugar
1/2 t. dried rosemary, crushed
1 garlic clove, minced
4 pork chops, about 1 inch thick
To prepare marinade: In medium bowl, combine pineapple juice,
sherry, agave syrup, rosemary and garlic. Mix well.
Place pork chops in bowl with marinade. Stir to coat chops with sauce.
Cover and refrigerate over night, turning meat once or twice. When
ready to cook: Remove chops from sauce and place on rack of broiler
pan. Broil 10 to 12 minutes on each side or until done, basting at least
once with marinade. Place on serving platter. Serves 4.
2 red ripe tomatoes, about 3/4 c.
1/4 c. extra virgin olive oil
1 T. garlic, chopped
1 1/2 T. fresh ginger, chopped
3/4 c. scallions, chopped
1/4 c. fresh basil, chopped or 1 T. dried
1/4 c. fresh parsley, rinsed, chopped
1 c. white wine
2 T. fresh coriander, rinsed, chopped
Clean and drained the mussels. Set aside. Cut the tomatoes into 1/4
inch cubes and set aside. Heat the oil in a skillet. Add garlic, ginger and
water and add to sauce pan. Cook, stirring constantly until mixture
becomes a shiny glaze. Set aside but keep warm. Thread pork on
skewers, alternating with onion. Heat grill. Place skewers on rack about
3 inches from heat. Grill 5 minutes per side or until browned and cooked
through, basting with sauce at least once. When done, place skewers on
serving platter or single serving plates, with any remaining sauce on
side. Serves 2.
Broiled Herbed Pork Chops
1 c. unsweetened pineapple juice
2/3 c. dry sherry
2 T. white sugar
1/2 t. dried rosemary, crushed
1 garlic clove, minced
4 pork chops, about 1 inch thick
To prepare marinade: In medium bowl, combine pineapple juice,
sherry, agave syrup, rosemary and garlic. Mix well.
Place pork chops in bowl with marinade. Stir to coat chops with sauce.
Cover and refrigerate over night, turning meat once or twice. When
ready to cook: Remove chops from sauce and place on rack of broiler
pan. Broil 10 to 12 minutes on each side or until done, basting at least
once with marinade. Place on serving platter. Serves 4.
Moules Extreme-Orient (French for mussels)
5 pounds mussels, well scrubbed2 red ripe tomatoes, about 3/4 c.
1/4 c. extra virgin olive oil
1 T. garlic, chopped
1 1/2 T. fresh ginger, chopped
3/4 c. scallions, chopped
1/4 c. fresh basil, chopped or 1 T. dried
1/4 c. fresh parsley, rinsed, chopped
1 c. white wine
2 T. fresh coriander, rinsed, chopped
Clean and drained the mussels. Set aside. Cut the tomatoes into 1/4
inch cubes and set aside. Heat the oil in a skillet. Add garlic, ginger and
scallions. Cook for 1 minute and stir once or twice. Add the tomatoes,
mussels and wine. Stir gently. Sprinkle basil, parsley and coriander over
all. Increase heat to high. Cook for about 5 minutes and stir occasionally.
Serve mussels and sauce in soup bowls. Serves 4.
Creamy Baked Chicken
4 whole chicken breasts, skinned, boned, split in half
8 slices of Swiss cheese
1 10 3/4 oz. can Campbell's Cream of Chicken Soup
1/4 c. dry white wine
1 c. herb-seasoned stuffing mix, crushed
1/4 c. unsalted butter, melted
Preheat oven to 350 degrees. Spray a 13 inch by 9 inch baking dish
with no-stick cooking spray. Arrange chicken in baking dish. Top with
cheese slices. in medium bowl, combine soup and wine. Pour sauce over
chicken. Sprinkle stuffing mix on top. Drizzle butter over crumbs. Bake
45 to 55 minutes. Serves 8.
Roast Duck
1 Peking duckling, about 5 pounds
1/4 c. unsalted butter
1/4 c. prunes, cooked, chopped
1/4 c. dark raisins
1/4 c. white wine
3/4 c. white onion, minced
1 1/2 c. celery, diced
1 1/2 c. brown or wild rice, cooked
1/4 t. thyme
Preheat oven to 325 degrees. In large skillet, over medium high heat,
add butter. When butter has melted, add prunes, raisins, wine, onions
and celery. Saute until tender, about 5 minutes. Add rice and seasonings.
Toss until well combined. Rinse duck under cold running water. Pat dry
with paper towels. Stuff neck and body cavity of duck with rice mixture.
Bake, uncovered, for about 3 hours. Serves 4 to 8. Good with a chilled
rose wine.
**30
Creamy Turkey with Pasta Plus
8 oz. thin spaghetti, capellini or angel pasta, broken in half
1/4 pound stick or 1/2 c. unsalted butter
1 small white onion, about 1/4 c., finely chopped
1/2 pound mushrooms, sliced
1/2 c. all-purpose unbleached flour
2 1/2 c. low sodium turkey broth
2 c. half-and-half
1/4 c. medium or dry sherry
1 c. Swiss cheese, shredded medium
3 c. cooked turkey, coarsely diced
grated Parmesan cheese and parsley for garnish
In large sauce pot, cook pasta to desired tenderness. Drain and set
aside. In large sauce pot, over medium high heat, melt butter. Add
mussels and wine. Stir gently. Sprinkle basil, parsley and coriander over
all. Increase heat to high. Cook for about 5 minutes and stir occasionally.
Serve mussels and sauce in soup bowls. Serves 4.
Creamy Baked Chicken
4 whole chicken breasts, skinned, boned, split in half
8 slices of Swiss cheese
1 10 3/4 oz. can Campbell's Cream of Chicken Soup
1/4 c. dry white wine
1 c. herb-seasoned stuffing mix, crushed
1/4 c. unsalted butter, melted
Preheat oven to 350 degrees. Spray a 13 inch by 9 inch baking dish
with no-stick cooking spray. Arrange chicken in baking dish. Top with
cheese slices. in medium bowl, combine soup and wine. Pour sauce over
chicken. Sprinkle stuffing mix on top. Drizzle butter over crumbs. Bake
45 to 55 minutes. Serves 8.
Roast Duck
1 Peking duckling, about 5 pounds
1/4 c. unsalted butter
1/4 c. prunes, cooked, chopped
1/4 c. dark raisins
1/4 c. white wine
3/4 c. white onion, minced
1 1/2 c. celery, diced
1 1/2 c. brown or wild rice, cooked
1/4 t. thyme
Preheat oven to 325 degrees. In large skillet, over medium high heat,
add butter. When butter has melted, add prunes, raisins, wine, onions
and celery. Saute until tender, about 5 minutes. Add rice and seasonings.
Toss until well combined. Rinse duck under cold running water. Pat dry
with paper towels. Stuff neck and body cavity of duck with rice mixture.
Bake, uncovered, for about 3 hours. Serves 4 to 8. Good with a chilled
rose wine.
**30
Creamy Turkey with Pasta Plus
8 oz. thin spaghetti, capellini or angel pasta, broken in half
1/4 pound stick or 1/2 c. unsalted butter
1 small white onion, about 1/4 c., finely chopped
1/2 pound mushrooms, sliced
1/2 c. all-purpose unbleached flour
2 1/2 c. low sodium turkey broth
2 c. half-and-half
1/4 c. medium or dry sherry
1 c. Swiss cheese, shredded medium
3 c. cooked turkey, coarsely diced
grated Parmesan cheese and parsley for garnish
In large sauce pot, cook pasta to desired tenderness. Drain and set
aside. In large sauce pot, over medium high heat, melt butter. Add
mushrooms and onion. Cook briskly, stirring often, until just wilted. Stir in
flour. Remove from heat. Gradually stir in broth and half-and-half, until
smooth. Reduce heat to low. Cook until thickened and boiling, stirring
occasionally. Remove from heat. Stir in sherry, Swiss cheese, turkey and
pasta until well combined. Place in shallow oblong 3 quart baking dish,
about 13 by 8 by 2 inches. Sprinkle generously with Parmesan cheese.
Bake in preheated 350 degree oven until hot, about 30 minutes. Garnish
with parsley. Serves 6.
Chicken Almondini
3/4 c. low fat mayonnaise
1/2 c. all-purpose unbleached flour
2 T. white onion, minced
1 t. garlic, minced
2 1/4 c. low fat milk
1 c. or 4 oz. Swiss cheese, shredded
1/3 c. dry white wine
1 pound spaghetti
2 c. cooked chicken, chopped
1 10 oz. package frozen chopped broccoli, thawed, drained
1 1/4 c. sliced almonds
4 oz. fresh mushrooms, rinsed, sliced
1/4 c. pimento, chopped
Parmesan cheese, for garnish
Preheat oven to 350 degrees. In large pot, add water and bring to a
boil. Add spaghetti and cooked to desired tenderness. While water is
flour. Remove from heat. Gradually stir in broth and half-and-half, until
smooth. Reduce heat to low. Cook until thickened and boiling, stirring
occasionally. Remove from heat. Stir in sherry, Swiss cheese, turkey and
pasta until well combined. Place in shallow oblong 3 quart baking dish,
about 13 by 8 by 2 inches. Sprinkle generously with Parmesan cheese.
Bake in preheated 350 degree oven until hot, about 30 minutes. Garnish
with parsley. Serves 6.
Chicken Almondini
3/4 c. low fat mayonnaise
1/2 c. all-purpose unbleached flour
2 T. white onion, minced
1 t. garlic, minced
2 1/4 c. low fat milk
1 c. or 4 oz. Swiss cheese, shredded
1/3 c. dry white wine
1 pound spaghetti
2 c. cooked chicken, chopped
1 10 oz. package frozen chopped broccoli, thawed, drained
1 1/4 c. sliced almonds
4 oz. fresh mushrooms, rinsed, sliced
1/4 c. pimento, chopped
Parmesan cheese, for garnish
Preheat oven to 350 degrees. In large pot, add water and bring to a
boil. Add spaghetti and cooked to desired tenderness. While water is
heating and spaghetti is cooking: In large skillet over low heat, combine
mayonnaise, flour and seasonings. Gradually add milk. Cook, stirring
frequently, until thickened. Add cheese and wine. Stir until cheese has
melted. Drain spaghetti. In large bowl, combine mayonnaise mixture,
spaghetti, chicken, broccoli, 3/4 c. almonds, mushrooms and pimento.
Toss lightly. Pour mixture into 12 by 8 inch baking dish. Top with
remaining almonds and Parmesan cheese. Bake 40 to 45 minutes or
until thoroughly heated. Serves 6 to 8.
Clams Marinara
Clams are generally sold live in the shell. One pound of hardshell
clams will yield 4 oz. of meat. One pound of softshell clams will yield 8
oz. of meat. Clams must be alive until cooked (or eaten uncooked). Buy
a dozen small clams per person. Check for signs of life; tightly closed
shells or siphon tubes that retract quickly.
6 doz. small clams
1 c. dry white wine
1 large onion, chopped
1 t. thyme leaves
1 bay leaf
1 T. fresh parsley, chopped
1 T. unsalted butter
Scrub clams well. Place in large kettle with remaining ingredients.
Place over medium high heat. Steam until clams open. Discard any
clams that do not open. Serve clams in shallow bowls with sauce poured
over them. Serve with French bread. Serves 6.
Nutritional information per serving: 150 cal, 42 g. carb, 14 g. pro, 46 mg.
chol, 102 mg. sodium, 5 g. fat, (30% cal. from fat).
Grilled Souvlakia, Marinated Lamb on Skewers
Souvlakia (soov-lah-kee) - little skewer, one of the quintessential
dishes in Greek street food cuisine, which consists of skewed grilled
meat, can be served with pita bread, tomatoes, onions and tzatziki.
1 1/2 pounds boneless leg of lamb, cut into 3/4 inch cubes
2 green peppers,, cored, seeded, cut into 1 inch pieces
1 large yellow onion, peeled, cut into eighths, separated
1/2 c. dry white wine
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
1 T. Worcestershire sauce or low sodium soy sauce
1 t. garlic, minced
1/2 t. dried oregano
3 bay leaves
16 cherry tomatoes
2 packages or 12 oz. French rolls, 6 inches long
Put lamb, peppers and onion in large bowl. In medium bowl, combine
wine, oil, lemon juice, Worcestershire sauce, garlic, oregano and bay
leaves. Pour over lamb, cover and refrigerate for 24 hours to marinate.
mayonnaise, flour and seasonings. Gradually add milk. Cook, stirring
frequently, until thickened. Add cheese and wine. Stir until cheese has
melted. Drain spaghetti. In large bowl, combine mayonnaise mixture,
spaghetti, chicken, broccoli, 3/4 c. almonds, mushrooms and pimento.
Toss lightly. Pour mixture into 12 by 8 inch baking dish. Top with
remaining almonds and Parmesan cheese. Bake 40 to 45 minutes or
until thoroughly heated. Serves 6 to 8.
Clams Marinara
Clams are generally sold live in the shell. One pound of hardshell
clams will yield 4 oz. of meat. One pound of softshell clams will yield 8
oz. of meat. Clams must be alive until cooked (or eaten uncooked). Buy
a dozen small clams per person. Check for signs of life; tightly closed
shells or siphon tubes that retract quickly.
6 doz. small clams
1 c. dry white wine
1 large onion, chopped
1 t. thyme leaves
1 bay leaf
1 T. fresh parsley, chopped
1 T. unsalted butter
Scrub clams well. Place in large kettle with remaining ingredients.
Place over medium high heat. Steam until clams open. Discard any
clams that do not open. Serve clams in shallow bowls with sauce poured
over them. Serve with French bread. Serves 6.
Nutritional information per serving: 150 cal, 42 g. carb, 14 g. pro, 46 mg.
chol, 102 mg. sodium, 5 g. fat, (30% cal. from fat).
Grilled Souvlakia, Marinated Lamb on Skewers
Souvlakia (soov-lah-kee) - little skewer, one of the quintessential
dishes in Greek street food cuisine, which consists of skewed grilled
meat, can be served with pita bread, tomatoes, onions and tzatziki.
1 1/2 pounds boneless leg of lamb, cut into 3/4 inch cubes
2 green peppers,, cored, seeded, cut into 1 inch pieces
1 large yellow onion, peeled, cut into eighths, separated
1/2 c. dry white wine
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
1 T. Worcestershire sauce or low sodium soy sauce
1 t. garlic, minced
1/2 t. dried oregano
3 bay leaves
16 cherry tomatoes
2 packages or 12 oz. French rolls, 6 inches long
Put lamb, peppers and onion in large bowl. In medium bowl, combine
wine, oil, lemon juice, Worcestershire sauce, garlic, oregano and bay
leaves. Pour over lamb, cover and refrigerate for 24 hours to marinate.
When ready to cook: Prepare grill. On 10 inch skewers, thread lamb
alternately with peppers, onion and tomatoes. Place on grill about 4
inches from heat source. Grill about 10 to 12 minutes, turning and
basting frequently with marinade mixture until meat is cooked to
desired doneness. Serves 8.
Roast Capon in Wine and Dijon Sauce
6 to 8 pound capon
1 large white onion, sliced medium
3 garlic cloves, sliced medium
4 T. unsalted butter, softened
2 T. Dijon mustard
1 c. dry white wine
1/2 c. light cream
1 T. cornstarch
1/2 c. water
1 t. Dijon mustard
Preheat the oven to 450 degrees. Spray roasting pan with no-stick
cooking spray. Lay capon on its side in roasting pan. Add onions and
garlic in bottom of pan. Bake uncovered for 30 minutes. Blend softened
alternately with peppers, onion and tomatoes. Place on grill about 4
inches from heat source. Grill about 10 to 12 minutes, turning and
basting frequently with marinade mixture until meat is cooked to
desired doneness. Serves 8.
Roast Capon in Wine and Dijon Sauce
6 to 8 pound capon
1 large white onion, sliced medium
3 garlic cloves, sliced medium
4 T. unsalted butter, softened
2 T. Dijon mustard
1 c. dry white wine
1/2 c. light cream
1 T. cornstarch
1/2 c. water
1 t. Dijon mustard
Preheat the oven to 450 degrees. Spray roasting pan with no-stick
cooking spray. Lay capon on its side in roasting pan. Add onions and
garlic in bottom of pan. Bake uncovered for 30 minutes. Blend softened
butter with 2 t. Dijon mustard. After 30 minutes, remove capon from oven.
Coat skin with Dijon mixture. Reduce heat to 350 degrees. Return capon
to oven and roast another 30 minutes. Turn capon breast side up. Brush
with more Dijon butter. Roast another hour or until juices run clear.
Remove capon from oven. Transfer to heated platter. Pour off fat,
vegetables and any brown bits from roasting pan into medium skillet. Add
wine and stir over medium heat. Add cream and bring sauce to a simmer.
In small bowl, combine cornstarch and water. Add 1 T. Dijon mustard.
Add to sauce in skillet. Cook gently for 3 to 4 minutes. Brush capon with
some of sauce. Serve rest of sauce on the side. Serves 6 to 8.
Turkey with Marsala and Mushrooms
1/4 pound button mushrooms, rinsed, sliced
1 pound turkey, cooked, sliced
1/4 c. low sodium chicken or vegetable broth
1/4 c. Marsala wine
2 T. unsalted butter
2 T. parsley, rinsed, chopped
In a large skillet, over medium-high heat, melt butter. Add mushrooms.
Saute for a few minutes. Add broth and wine. Increase heat to high. Bring
to a boil. Reduce heat to medium. Add turkey. Stir gently to cover turkey
slices with broth. Move turkey to a serving platter. Pour broth over turkey.
Garnish with parsley. Serves 4.
Beef and Vegetable Ragout in Acorn Squash
1 c. prunes, pitted
1/2 c. dried apricots, halved
1 c. Madeira wine
2 pounds stewing beef, cubed
1/4 c. extra virgin olive oil
1 1/2 c. white onion, chopped
2 garlic cloves, minced
2 1/2 c. low sodium beef broth
2 c. tomatoes, peeled, quartered
1 bay leaf
1 t. oregano
2 c. white potatoes, peeled, sliced 1/2 inch thick
2 c. yams, peeled, sliced 1/2 inch thick
1 c. mushrooms, rinsed, thick slices
3 medium-size acorn squash, cut into halves or fourths, seeds removed
2 T. parsley, chopped, for garnish
Soak prunes and apricots in 1/2 c. Madeira wine until soft, preferable
over night. In Dutch oven, brown meat in half of the oil over high heat.
Remove and reserve meat and juices. In same Dutch oven, add
remaining oil and heat. Saute onion and garlic until tender. Add stock
and remaining Madeira wine. Bring to a boil. Add reserved meat and
juices, tomatoes and seasonings. Heat for a couple of minutes, then
reduce heat. Cover and simmer until tender, about 2 1/2 hours. Preheat
Coat skin with Dijon mixture. Reduce heat to 350 degrees. Return capon
to oven and roast another 30 minutes. Turn capon breast side up. Brush
with more Dijon butter. Roast another hour or until juices run clear.
Remove capon from oven. Transfer to heated platter. Pour off fat,
vegetables and any brown bits from roasting pan into medium skillet. Add
wine and stir over medium heat. Add cream and bring sauce to a simmer.
In small bowl, combine cornstarch and water. Add 1 T. Dijon mustard.
Add to sauce in skillet. Cook gently for 3 to 4 minutes. Brush capon with
some of sauce. Serve rest of sauce on the side. Serves 6 to 8.
Turkey with Marsala and Mushrooms
1/4 pound button mushrooms, rinsed, sliced
1 pound turkey, cooked, sliced
1/4 c. low sodium chicken or vegetable broth
1/4 c. Marsala wine
2 T. unsalted butter
2 T. parsley, rinsed, chopped
In a large skillet, over medium-high heat, melt butter. Add mushrooms.
Saute for a few minutes. Add broth and wine. Increase heat to high. Bring
to a boil. Reduce heat to medium. Add turkey. Stir gently to cover turkey
slices with broth. Move turkey to a serving platter. Pour broth over turkey.
Garnish with parsley. Serves 4.
Beef and Vegetable Ragout in Acorn Squash
1 c. prunes, pitted
1/2 c. dried apricots, halved
1 c. Madeira wine
2 pounds stewing beef, cubed
1/4 c. extra virgin olive oil
1 1/2 c. white onion, chopped
2 garlic cloves, minced
2 1/2 c. low sodium beef broth
2 c. tomatoes, peeled, quartered
1 bay leaf
1 t. oregano
2 c. white potatoes, peeled, sliced 1/2 inch thick
2 c. yams, peeled, sliced 1/2 inch thick
1 c. mushrooms, rinsed, thick slices
3 medium-size acorn squash, cut into halves or fourths, seeds removed
2 T. parsley, chopped, for garnish
Soak prunes and apricots in 1/2 c. Madeira wine until soft, preferable
over night. In Dutch oven, brown meat in half of the oil over high heat.
Remove and reserve meat and juices. In same Dutch oven, add
remaining oil and heat. Saute onion and garlic until tender. Add stock
and remaining Madeira wine. Bring to a boil. Add reserved meat and
juices, tomatoes and seasonings. Heat for a couple of minutes, then
reduce heat. Cover and simmer until tender, about 2 1/2 hours. Preheat
oven to 400 degrees. In shallow baking pan, place acorn squash, cut
side down. Add water to depth of 1/2 inch. Bake 35 to 45 minutes or
until fork tender. Add remaining vegetables to Dutch oven, except
parsley. Continue cooking until vegetables are just tender. In the last 5
minutes of cooking, add half of soaked fruit. When squash is done, place
on serving platter. Spoon hot ragout (beef mixture) onto hot acorn
squash. Garnish with remaining soaked fruit and parsley. Serves 6 to
12, depending on how you cut squash.
Chicken Piccata
1 1/2 pounds thin slices of chicken
1/2 c. all-purpose unbleached flour
4 T. unsalted butter
2 T. extra virgin olive oil
3 T. lemon juice
1/2 c. dry white wine
1/2 c. low sodium chicken broth
2 T. parsley, finely chopped
thin slices of lemon, peeled, for garnish
Spread flour over large sheet of wax paper. Coat each slice of chicken
with flour, shaking off any excess. Place floured meat on new sheet of
wax paper. In large skillet, heat 2 T. butter and extra virgin olive oil until
hot but not smoking. Add chicken slices to skillet, just as many as will fit.
Cook over high heat about 2 minutes to brown one side, then turn and
brown the other side. When browned, transfer to platter covered with
paper towels to drain. Keep warm. Continue in the same manner until
all chicken is cooked. Leave pan drippings in skillet. Add lemon juice,
white wine and broth. Heat to boiling and boil for 2 to 3 minutes, stirring
to loosen browned particles in bottom of skillet. Add parsley and 2 T.
butter, bit by bit. Stir until butter has melted and is well combined. Place
chicken in skillet and heat for just a minute or two, turning each in sauce.
side down. Add water to depth of 1/2 inch. Bake 35 to 45 minutes or
until fork tender. Add remaining vegetables to Dutch oven, except
parsley. Continue cooking until vegetables are just tender. In the last 5
minutes of cooking, add half of soaked fruit. When squash is done, place
on serving platter. Spoon hot ragout (beef mixture) onto hot acorn
squash. Garnish with remaining soaked fruit and parsley. Serves 6 to
12, depending on how you cut squash.
Chicken Piccata
1 1/2 pounds thin slices of chicken
1/2 c. all-purpose unbleached flour
4 T. unsalted butter
2 T. extra virgin olive oil
3 T. lemon juice
1/2 c. dry white wine
1/2 c. low sodium chicken broth
2 T. parsley, finely chopped
thin slices of lemon, peeled, for garnish
Spread flour over large sheet of wax paper. Coat each slice of chicken
with flour, shaking off any excess. Place floured meat on new sheet of
wax paper. In large skillet, heat 2 T. butter and extra virgin olive oil until
hot but not smoking. Add chicken slices to skillet, just as many as will fit.
Cook over high heat about 2 minutes to brown one side, then turn and
brown the other side. When browned, transfer to platter covered with
paper towels to drain. Keep warm. Continue in the same manner until
all chicken is cooked. Leave pan drippings in skillet. Add lemon juice,
white wine and broth. Heat to boiling and boil for 2 to 3 minutes, stirring
to loosen browned particles in bottom of skillet. Add parsley and 2 T.
butter, bit by bit. Stir until butter has melted and is well combined. Place
chicken in skillet and heat for just a minute or two, turning each in sauce.
Arrange chicken on serving platter. Pour sauce over. Garnish with lemon
slices. Serves 4.
Veal Piccata
1 1/2 pounds thin slices of veal scallopini, (Italian for veal flattened by
pounding, usually dredged in flour or breadcrumbs and sauteed quickly)
1/2 c. all-purpose unbleached flour
4 T. unsalted butter
2 T. extra virgin olive oil
3 T. lemon juice
1/2 c. dry white wine
1/2 c. low sodium beef broth
2 T. parsley, finely chopped
thin slices of lemon, peeled
Spread flour over large sheet of wax paper. Coat each slice of veal
with flour, shaking off any excess. Place floured meat on new sheet of
wax paper. In large skillet, heat 2 T. butter and extra virgin olive oil until
hot but not smoking. Add veal slices to skillet, just as many as will fit.
Cook over high heat about 2 minutes to brown one side, then turn and
brown the other side. When browned, transfer to platter covered with
paper towels to drain. Keep warm. Continue in the same manner until
all scallopini is cooked. Leave pan drippings in skillet. Add lemon juice,
white wine and broth. Heat to boiling and boil for 2 to 3 minutes, stirring
to loosen browned particles in bottom of skillet. Add parsley and 2 T.
butter, bit by bit. Stir until butter has melted and is well combined. Place
scallopini in skillet and heat for just a minute or two, turning each in
sauce. Arrange scallopini on serving platter. Pour sauce over. Garnish
with lemon sliced. Serves 4.
Veal with White Wine
2 pounds scallopini (Italian for veal flattened by pounding, usually
dredged in flour or breadcrumbs and sauteed quickly)
1/2 c. all-purpose unbleached flour
1/2 c. Newman's Own Olive Oil and Vinaigrette Salad Dressing
1/2 pound fresh mushrooms, well rinsed, sliced
2 garlic cloves, minced
3/4 c. dry white wine
2 T. fresh parsley, minced, for garnish
Coat veal slices with flour. In large skillet, over medium high heat, add
salad dressing. Let dressing heat for 1 minute. Add veal and brown on
both sides. When well browned, remove from skillet and keep warm. Add
garlic and mushrooms to skillet. Saute in pan drippings until tender. Add
wine and bring to a boil, stirring to loosen all brown particles from pan.
Place veal in pan. Spoon wine and mushrooms over veal. Cover pan.
Heat to boiling. Reduce heat and simmer about 10 minutes until veal is f
ork tender. Place on serving platter. Sprinkle parsley over top. Serves 6.
**20
Chicken with White Wine
1 1/2 pounds chicken, skin and bones removed, flattened by pounding
1/2 c. all-purpose unbleached flour
1/2 c. Newman's Own Olive Oil and Vinaigrette Salad Dressing
1/2 pound fresh mushrooms, well rinsed, sliced
2 garlic cloves, minced
3/4 c. dry white wine
2 T. fresh parsley, minced, for garnish
Coat chicken with flour. In large skillet, over medium high heat, add
salad dressing. Let dressing heat for 1 minute. Add chicken and brown
on both sides. When well browned, remove from skillet and keep warm.
Add garlic and mushrooms to skillet. Saute in pan drippings until tender.
Add wine and bring to a boil, stirring to loosen all brown particles from
pan. Place chicken in pan. Spoon wine and mushrooms over veal.
Cover pan. Heat to boiling. Reduce heat and simmer about 10 minutes
until veal is fork tender. Place on serving platter. Sprinkle parsley over
top. Serves 6.
Lemon Chicken with Mushrooms
1 pound fresh mushrooms, well rinsed, drained
1/3 c. white onion, coarsely chopped
3/4 c. unsalted butter
3 whole chicken breasts, skin and bone removed, sliced in half
1/3 c. lemon juice
2 1/2 c. bread crumbs, unseasoned
1 1/2 t. dill
2 eggs, whites only
1/4 c. white wine or apple juice
Slice 1/4 pound of mushrooms, about 1 1/2 c. Finely chop remaining
mushrooms, about 3 c. In large skillet, melt 1/4 c. butter over medium
heat. Add finely chopped mushrooms and onions. Saute until tender,
about 9 minutes. While mushrooms and onions are cooking: In small
pan, over low heat, add wine or apple juice and butter. Allow to melt.
Stir occasionally. In medium bowl, combine bread crumbs with dill. In
medium bowl, pour lemon juice. When onions and mushrooms are
cooked, place on paper towels to drain. Add sliced mushrooms to skillet.
Saute until golden, about 9 minutes. While mushrooms are cooking:
Preheat oven to 375 degrees. Spray baking dish with no-stick cooking
spray. Place each chicken breast between pieces of wax paper and
flatten as much as possible. When mushrooms are cooked: Place on
paper towels to drain. Dip each chicken breast into lemon juice. Place
chicken breasts on plate or any clean, flat surface. Spoon 1 T. of
mushroom and onion mixture in center of breast. Roll from short side.
Dip each chicken breast in egg whites and coat well with bread crumbs.
Place chicken on dish. Pour melted butter and wine or apple juice sauce
over chicken. Place sliced mushrooms over chicken. Bake, uncovered,
for 35 minutes. Baste once or twice with sauce in pan. Serves 2 to 6.
Glazed Cornish Hens
1 c. mushrooms, sliced
1/2 c. green onions, sliced
1/4 c. parsley, chopped
2 T. unsalted butter
2 c. brown rice, cooked
frosted grapes and parsley for garnish
1/2 c. smoked ham, diced, fat removed
1/4 t. sage
4 Cornish hens, about 3/4 pound each
1/2 orange marmalade
1/4 c. Scotch
Preheat oven to 350 degrees. Spray rack and roasting with no-stick
cooking spray. In a large skillet, melt butter over medium-high heat.
Saute mushrooms and onions until tender. While mushrooms and onions
are cooking: In a small saucepan, heat marmalade and scotch until
marmalade has melted. When mushrooms and onions browned: Stir in
rice, ham and sage. Use mushroom mixture to stuff cavities of hens.
Arrange hens on rack in roasting pan. Brush marmalade and scotch
glaze on hens. Bake about 50 to 60 minutes, basting at least once
during that time. Serve garnished with grapes and parsley. Serves 4
if hens are left whole, serves 8 if hens are split in half.
Dijon Ham Mousse
1 1/4 c. water
1/4 c. vermouth
2 envelopes unflavored gelatin
1 small white onion, finely minced
1 T. unsalted butter
1 c. low sodium chicken or vegetable broth
2 T. tomato paste
1/2 c. Grey Poupon Dijon Mustard
1 pound baked ham, fat removed, finely chopped
2 T. Madeira wine
1 c. heavy cream, whipped
watercress and crackers for garnish
In medium bowl, combine water and vermouth. Mix in gelatin. Set
aside. In medium pan, over medium-high heat, melt butter. Add onion
and saute until almost tender. Add broth. Stir and simmer 4-5 minutes.
Stir in gelatin mixture. In food processor, puree about 1/3 of broth gelatin
mixture. Add tomato paste, mustard, 2/3 of the ham and remaining broth
gelatin mixture. Puree until smooth. Pour into large bowl. Mix in wine and
remaining ham. Fold in whipped cream. Spoon into oiled mold. Chill
several hours or over night. When ready to serve: remove from mold and
slices. Serves 4.
Veal Piccata
1 1/2 pounds thin slices of veal scallopini, (Italian for veal flattened by
pounding, usually dredged in flour or breadcrumbs and sauteed quickly)
1/2 c. all-purpose unbleached flour
4 T. unsalted butter
2 T. extra virgin olive oil
3 T. lemon juice
1/2 c. dry white wine
1/2 c. low sodium beef broth
2 T. parsley, finely chopped
thin slices of lemon, peeled
Spread flour over large sheet of wax paper. Coat each slice of veal
with flour, shaking off any excess. Place floured meat on new sheet of
wax paper. In large skillet, heat 2 T. butter and extra virgin olive oil until
hot but not smoking. Add veal slices to skillet, just as many as will fit.
Cook over high heat about 2 minutes to brown one side, then turn and
brown the other side. When browned, transfer to platter covered with
paper towels to drain. Keep warm. Continue in the same manner until
all scallopini is cooked. Leave pan drippings in skillet. Add lemon juice,
white wine and broth. Heat to boiling and boil for 2 to 3 minutes, stirring
to loosen browned particles in bottom of skillet. Add parsley and 2 T.
butter, bit by bit. Stir until butter has melted and is well combined. Place
scallopini in skillet and heat for just a minute or two, turning each in
sauce. Arrange scallopini on serving platter. Pour sauce over. Garnish
with lemon sliced. Serves 4.
Veal with White Wine
2 pounds scallopini (Italian for veal flattened by pounding, usually
dredged in flour or breadcrumbs and sauteed quickly)
1/2 c. all-purpose unbleached flour
1/2 c. Newman's Own Olive Oil and Vinaigrette Salad Dressing
1/2 pound fresh mushrooms, well rinsed, sliced
2 garlic cloves, minced
3/4 c. dry white wine
2 T. fresh parsley, minced, for garnish
Coat veal slices with flour. In large skillet, over medium high heat, add
salad dressing. Let dressing heat for 1 minute. Add veal and brown on
both sides. When well browned, remove from skillet and keep warm. Add
garlic and mushrooms to skillet. Saute in pan drippings until tender. Add
wine and bring to a boil, stirring to loosen all brown particles from pan.
Place veal in pan. Spoon wine and mushrooms over veal. Cover pan.
Heat to boiling. Reduce heat and simmer about 10 minutes until veal is f
ork tender. Place on serving platter. Sprinkle parsley over top. Serves 6.
**20
Chicken with White Wine
1 1/2 pounds chicken, skin and bones removed, flattened by pounding
1/2 c. all-purpose unbleached flour
1/2 c. Newman's Own Olive Oil and Vinaigrette Salad Dressing
1/2 pound fresh mushrooms, well rinsed, sliced
2 garlic cloves, minced
3/4 c. dry white wine
2 T. fresh parsley, minced, for garnish
Coat chicken with flour. In large skillet, over medium high heat, add
salad dressing. Let dressing heat for 1 minute. Add chicken and brown
on both sides. When well browned, remove from skillet and keep warm.
Add garlic and mushrooms to skillet. Saute in pan drippings until tender.
Add wine and bring to a boil, stirring to loosen all brown particles from
pan. Place chicken in pan. Spoon wine and mushrooms over veal.
Cover pan. Heat to boiling. Reduce heat and simmer about 10 minutes
until veal is fork tender. Place on serving platter. Sprinkle parsley over
top. Serves 6.
Lemon Chicken with Mushrooms
1 pound fresh mushrooms, well rinsed, drained
1/3 c. white onion, coarsely chopped
3/4 c. unsalted butter
3 whole chicken breasts, skin and bone removed, sliced in half
1/3 c. lemon juice
2 1/2 c. bread crumbs, unseasoned
1 1/2 t. dill
2 eggs, whites only
1/4 c. white wine or apple juice
Slice 1/4 pound of mushrooms, about 1 1/2 c. Finely chop remaining
mushrooms, about 3 c. In large skillet, melt 1/4 c. butter over medium
heat. Add finely chopped mushrooms and onions. Saute until tender,
about 9 minutes. While mushrooms and onions are cooking: In small
pan, over low heat, add wine or apple juice and butter. Allow to melt.
Stir occasionally. In medium bowl, combine bread crumbs with dill. In
medium bowl, pour lemon juice. When onions and mushrooms are
cooked, place on paper towels to drain. Add sliced mushrooms to skillet.
Saute until golden, about 9 minutes. While mushrooms are cooking:
Preheat oven to 375 degrees. Spray baking dish with no-stick cooking
spray. Place each chicken breast between pieces of wax paper and
flatten as much as possible. When mushrooms are cooked: Place on
paper towels to drain. Dip each chicken breast into lemon juice. Place
chicken breasts on plate or any clean, flat surface. Spoon 1 T. of
mushroom and onion mixture in center of breast. Roll from short side.
Dip each chicken breast in egg whites and coat well with bread crumbs.
Place chicken on dish. Pour melted butter and wine or apple juice sauce
over chicken. Place sliced mushrooms over chicken. Bake, uncovered,
for 35 minutes. Baste once or twice with sauce in pan. Serves 2 to 6.
Grilled Steak Au Poivre (Grilled Steak with Pepper Sauce)
2 (1 1/2 pounds) boneless club or rib steaks, excess fat trimmed off
1 T. black peppercorns, crushed or ground
3 T. unsalted butter, melted
1/4 c. red wine
2 T. brandy
bunch of watercress or parsley, for garnish
Prepare grill. in a medium bowl, combine peppercorns, butter, red
2 (1 1/2 pounds) boneless club or rib steaks, excess fat trimmed off
1 T. black peppercorns, crushed or ground
3 T. unsalted butter, melted
1/4 c. red wine
2 T. brandy
bunch of watercress or parsley, for garnish
Prepare grill. in a medium bowl, combine peppercorns, butter, red
wine and brandy. Place steaks on grill. Brush each side generously with
sauce. Grill steaks until done the way you desire, continue to baste
frequently while cooking. Serve steaks on plates, with watercress or
parsley as garnish, with remaining sauce on the side. Serves 2.
Glazed Cornish Hens
1 c. mushrooms, sliced
1/2 c. green onions, sliced
1/4 c. parsley, chopped
2 T. unsalted butter
2 c. brown rice, cooked
1/2 c. smoked ham, diced, fat removed
1/4 t. sage
4 Cornish hens, about 3/4 pound each
1/2 orange marmalade
1/4 c. Scotch
Preheat oven to 350 degrees. Spray rack and roasting with no-stick
cooking spray. In a large skillet, melt butter over medium-high heat.
Saute mushrooms and onions until tender. While mushrooms and onions
are cooking: In a small saucepan, heat marmalade and scotch until
marmalade has melted. When mushrooms and onions browned: Stir in
rice, ham and sage. Use mushroom mixture to stuff cavities of hens.
Arrange hens on rack in roasting pan. Brush marmalade and scotch
glaze on hens. Bake about 50 to 60 minutes, basting at least once
during that time. Serve garnished with grapes and parsley. Serves 4
if hens are left whole, serves 8 if hens are split in half.
Dijon Ham Mousse
1 1/4 c. water
1/4 c. vermouth
2 envelopes unflavored gelatin
1 small white onion, finely minced
1 T. unsalted butter
1 c. low sodium chicken or vegetable broth
2 T. tomato paste
1/2 c. Grey Poupon Dijon Mustard
1 pound baked ham, fat removed, finely chopped
2 T. Madeira wine
1 c. heavy cream, whipped
watercress and crackers for garnish
In medium bowl, combine water and vermouth. Mix in gelatin. Set
aside. In medium pan, over medium-high heat, melt butter. Add onion
and saute until almost tender. Add broth. Stir and simmer 4-5 minutes.
Stir in gelatin mixture. In food processor, puree about 1/3 of broth gelatin
mixture. Add tomato paste, mustard, 2/3 of the ham and remaining broth
gelatin mixture. Puree until smooth. Pour into large bowl. Mix in wine and
remaining ham. Fold in whipped cream. Spoon into oiled mold. Chill
several hours or over night. When ready to serve: remove from mold and
place on serving platter garnished with watercress and crackers. Serves 8.
Chicken Marinated in Red Wine
2 T. low sodium soy sauce
1 c. red wine
1/4 c. extra virgin olive oil
2 t. marjoram
6-8 skinless, boneless chicken pieces
Combine all ingredients except chicken in medium bowl. Add chicken
and stir to coat chicken with marinade. Cover and refrigerate for several
hours or over night. Preheat oven to 325 degrees. Remove chicken from
marinade. Lightly oil an oven safe baking dish or spray with no-stick
Chicken Marinated in Red Wine
2 T. low sodium soy sauce
1 c. red wine
1/4 c. extra virgin olive oil
2 t. marjoram
6-8 skinless, boneless chicken pieces
Combine all ingredients except chicken in medium bowl. Add chicken
and stir to coat chicken with marinade. Cover and refrigerate for several
hours or over night. Preheat oven to 325 degrees. Remove chicken from
marinade. Lightly oil an oven safe baking dish or spray with no-stick
cooking spray. Cover and bake for 90 minutes or fry in a frying pan with
a little cooking oil over medium low heat for about 50 min. Serves 6-8.
Chicken, Potatoes and Veggies in Red Wine Sauce
3 T. extra virgin olive oil
2# skinless, boneless chicken, cut into bite-sized chunks
2 t. poultry seasoning
1 1/2# small red potatoes, washed, baked, cut in half
1 medium yellow onion, chopped
2 celery stalks, rinsed & cut in 2" lengths
1 T. fresh thyme, chopped
2 garlic cloves, chopped
1 T. tomato paste
2 T. oat flour
1/3 c. red wine
2 c. chicken or vegetable broth
1/4 c. fresh flat leaf parsley, chopped
2 T. unsalted butter
thick slices of bread
Heat 3 T. oil in a large skillet with high sides over medium heat. Season
chicken with poultry seasoning. Add chicken and potatoes to skillet. Stir
and cook 10 minutes. Add onions, celery, thyme, garlic and tomato paste.
Stir well and cook 8 minutes. Stir frequently. Sprinkle flour over cooking
chicken & veggies. Stir in red wine. Simmer 3 minutes. Add broth. Simmer
9 minutes or until sauce has thickened a little. Ladle into serving bowls.
Sprinkle fresh parsley on top. Serve with thick buttered bread. Serves 6-8.
Orange Roughy with White Wine and Tomato Sauce
4 (about 1#) Orange Roughy filets
1/2 t. salt
1 t. fresh oregano
1 t. unsalted butter
1 t. fresh thyme
1/2 c. white wine
1 large tomato, chopped
2 T. tomato paste
2 garlic cloves, minced
1/2 c. chopped white onion
Preheat oven to 325 degrees. Lightly spray baking dish w/ no stick
cooking spray. Heat a little oil in a medium frying pan over medium high
heat. Place filets in pan. Fry fish until it can be easily flaked. While
cooking fish, mix all other ingredients. When fish is done, place fish
in baking dish. Pour sauce over filets. Do not cover. Bake 30 minutes.
Serves 4.
Fish Fillets Italiano
2 T. extra virgin olive oil
1 medium white onion, thinly sliced
5 garlic cloves, minced
3 large tomatoes, chopped
1/2 c. black olives, pitted & sliced
1 T. fresh curly-leaf parsely, chopped
1/2 c. white wine
1# of cod fillets
In large frying pan, heat oil over medium heat. Add onions and garlic,
saute until softened. Stir in tomatoes, olives, parsley and wine. Simmer
5 minutes. Place fillets in sauce. Simmer 20 minutes or until fish flakes
easily with fork. Place fillets on serving platter. Spoon sauce over fillets.
Serve hot.
Salmon Framboise
4 6 oz. salmon filets
1 c. raspberry preserves
1 c. dry white wine
Place fillets in medium bowl. In small bowl, mix preserves and wine.
Pour over filets. Cover bowl. Refrigerate 4 hours or overnight to marinate.
When ready to cook, preheat oven to 375 degrees. Lightly spray baking
dish with no stick cooking spray. Place filets in dish. Add any sauce left in
bowl. Bake filets for 25 minutes or until done as desired. Serve immediately.
Serves 4.
Easy Baked Salmon
1 whole salmon filet
1 c. white wine
1/4 c. mayonnaise
1 small white onion, thinly sliced
1 lemon
Preheat oven to 350 degrees. Spray baking dish with no stick cooking
spray. Put filet in pan, skin side down. Pour wine over fish. Spread
mayonnaise over fish. Place onion slices on top. Squeeze fresh lemon
over top. Cover and bake for 30 minutes or until salmon flakes easily
with fork. Serves 4.
a little cooking oil over medium low heat for about 50 min. Serves 6-8.
Chicken, Potatoes and Veggies in Red Wine Sauce
3 T. extra virgin olive oil
2# skinless, boneless chicken, cut into bite-sized chunks
2 t. poultry seasoning
1 1/2# small red potatoes, washed, baked, cut in half
1 medium yellow onion, chopped
2 celery stalks, rinsed & cut in 2" lengths
1 T. fresh thyme, chopped
2 garlic cloves, chopped
1 T. tomato paste
2 T. oat flour
1/3 c. red wine
2 c. chicken or vegetable broth
1/4 c. fresh flat leaf parsley, chopped
2 T. unsalted butter
thick slices of bread
Heat 3 T. oil in a large skillet with high sides over medium heat. Season
chicken with poultry seasoning. Add chicken and potatoes to skillet. Stir
and cook 10 minutes. Add onions, celery, thyme, garlic and tomato paste.
Stir well and cook 8 minutes. Stir frequently. Sprinkle flour over cooking
chicken & veggies. Stir in red wine. Simmer 3 minutes. Add broth. Simmer
9 minutes or until sauce has thickened a little. Ladle into serving bowls.
Sprinkle fresh parsley on top. Serve with thick buttered bread. Serves 6-8.
Orange Roughy with White Wine and Tomato Sauce
4 (about 1#) Orange Roughy filets
1/2 t. salt
1 t. fresh oregano
1 t. unsalted butter
1 t. fresh thyme
1/2 c. white wine
1 large tomato, chopped
2 T. tomato paste
2 garlic cloves, minced
1/2 c. chopped white onion
Preheat oven to 325 degrees. Lightly spray baking dish w/ no stick
cooking spray. Heat a little oil in a medium frying pan over medium high
heat. Place filets in pan. Fry fish until it can be easily flaked. While
cooking fish, mix all other ingredients. When fish is done, place fish
in baking dish. Pour sauce over filets. Do not cover. Bake 30 minutes.
Serves 4.
Fish Fillets Italiano
2 T. extra virgin olive oil
1 medium white onion, thinly sliced
5 garlic cloves, minced
3 large tomatoes, chopped
1/2 c. black olives, pitted & sliced
1 T. fresh curly-leaf parsely, chopped
1/2 c. white wine
1# of cod fillets
In large frying pan, heat oil over medium heat. Add onions and garlic,
saute until softened. Stir in tomatoes, olives, parsley and wine. Simmer
5 minutes. Place fillets in sauce. Simmer 20 minutes or until fish flakes
easily with fork. Place fillets on serving platter. Spoon sauce over fillets.
Serve hot.
Salmon Framboise
4 6 oz. salmon filets
1 c. raspberry preserves
1 c. dry white wine
Place fillets in medium bowl. In small bowl, mix preserves and wine.
Pour over filets. Cover bowl. Refrigerate 4 hours or overnight to marinate.
When ready to cook, preheat oven to 375 degrees. Lightly spray baking
dish with no stick cooking spray. Place filets in dish. Add any sauce left in
bowl. Bake filets for 25 minutes or until done as desired. Serve immediately.
Serves 4.
Easy Baked Salmon
1 whole salmon filet
1 c. white wine
1/4 c. mayonnaise
1 small white onion, thinly sliced
1 lemon
Preheat oven to 350 degrees. Spray baking dish with no stick cooking
spray. Put filet in pan, skin side down. Pour wine over fish. Spread
mayonnaise over fish. Place onion slices on top. Squeeze fresh lemon
over top. Cover and bake for 30 minutes or until salmon flakes easily
with fork. Serves 4.
** 10
Lemon Herb Shrimp
1/4 c. green onions, chopped
1/4 c. extra virgin olive oil
2 T. fresh parsley, chopped
2 T. lemon juice
1 T. fresh thyme, chopped
1/2 c. white wine
1# (20-25) shrimp with tails, deveined
In medium pan, over medium high heat, saute all ingredients except
shrimp until onions are tender. Add shrimp. Saute a few more minutes
until shrimp is opague. Serves 4-6.
Lemon Garlic Shrimp
2 T. extra virgin olive oil
4 garlic cloves, minced
1/2 c. dry white wine
1 T. lemon juice
1# large shrimp, peeled, deveined
Heat oil in large skillet over medium heat. Add garlic. Saute for 1
minute. Add wine and lemon juice. Increase heat to high. Bring to boil.
Reduce liquid by 1/3, about 3 minutes. Lower heat to medium. Add
shrimp. Stir and cook for 3 minutes until shrimp is opague. Serves 4.
Garlic-Parsley Shrimp
2 T. extra virgin olive oil
1 1/2# shrimp, peeled, deveined
3 garlic cloves, minced
3 T. fresh flat leaf parsley, chopped
1/2 c. white wine
2 T. unsalted butter
1 medium white onion, chopped
2 celery stalks with greens, chopped
1 lemon, rinsed, cut into 8 wedges
Heat large skillet over medium high heat. Add oil and heat for 30
seconds. Add garlic, parsley and wine. Cook about 3 minutes to heat
through. Add shrimp and simmer 3 minutes until opaque. Remove
shrimp only from pan and place in refrigerator. Add butter, onion and
celery to pan. Stir and cook until onions are tender. Add shrimp back
into pan only for a few seconds to warm shrimp. Serve shrimp with
broth on plates with 2 lemon wedges on side of each plate for garnish.
Serves 4.
Mediterranean Shrimp Scampi
1 c. unsalted butter
1/2 bottle of white wine or 2 c. chicken or vegetable broth
1/3 c. green onions, cut in long slivers
Shrimp, peeled, deveined, 8 to 10 pieces per person
1# angel hair pasta, cooked, drained
1 large tomato, rinsed, cut into chunks
1/2 c. black olives, halved
1 c. Parmesan cheese, grated
In large skillet, over medium high heat, add butter and wine or
chicken broth. Heat until butter has melted and liquid is starting to
simmer. Add onions. Cook for 5 minutes. Add shrimp and cook for
2 minutes. Add pasta & toss to coat pasta with broth. Serve pasta
on plates. Make sure each serving has shrimp. Pour any leftover
broth on pasta. Add olives, tomatoes and then Parmesan cheese
on top. Serves 4.
Baked Shrimp
1# shrimp, peeled, deveined
1/2 c. unsalted butter
2 T. curly leaf parsley, minced
1 small scallion, minced
1 garlic clove, minced
1/2 t. dried thyme
1/2 t. dried tarragon
1/4 c. white wine
1 c. plain breadcrumbs
Preheat oven to 400 degrees. Spray a 10" by 8" baking dish with
no stick cooking spray. Place shrimp in baking dish. In small skillet
over medium heat, melt butter. Stir in parsley, scallion, garlic, thyme,
tarragon. Saute 4 minutes. Stir in wine and bread crumbs. Just
heat for 1 minute. Spoon breadcrumb mixture over shrimp. Bake
about 15 mins. Serves 4.
Shrimp Bercy
3 T. unsalted butter
1/4 c. shallots, finely chopped
3/4 c. dry white wine
1/2 c. heavy cream
24 large shrimp, peeled, deveined
2 T. parsley, finely chopped
2 T. unsalted butter
In large skillet over medium high heat, melt 3 T. of butter. Add
shallots and wine. Increase heat to high. Bring to a boil. Cook over
high heat about 2 minutes or until liquid is reduced to about 1/2 c.
Add cream. Cook and stir about 2 minutes. Reduce heat to low.
Stir in shrimp, parsley and remaining butter. Simmer 2 minutes.
Serves 4.
Mince Chiffon Pie
1 c. boiling water
1 3 oz. package lemon flavored gelatin
1/4 c. white sugar
1 c. prepared mincemeat
1/4 c. cream sherry
3 eggs, whites only
1/4 c. white sugar
1/2 c. whipping cream
1 9 inch pastry shell, baked, cooled
In medium saucepan, bring water to a boil. Dissolve gelatin and 1/4 c.
sugar. Stir in mincemeat and sherry. Chill until partially set. Beat egg
whites to soft peaks. Gradually add 1/4 c. sugar, beating to stiff peaks.
Whip cream. Fold egg whites and then cream into gelatin mixture. Chill
until mixture forms a mound. Spoon into pastry shell. Chill. Top with more
whipped cream, if desired. Serves 4 to 8.
Shrimp, Lobster & Crab Newburg
1/2 c. butter
1/4 c. cornstarch
1 t. paprika
2 c. heavy cream
2 c. plain soy milk
1/2 c. dry sherry
6 eggs, whites only, well beaten
1# shrimp, peeled, deveined
1 c. lobster meat
1 c. crab meat
In 3 qt. sauce pan, over medium heat, melt butter. Add cornstarch
and paprika. Stir until blended. Remove from heat. Gradually stir in
cream and milk until smooth. Increase heat to medium high. Bring to
a boil, stirring constantly. Boil 1 minute. Reduce heat to medium.
Gradually stir in sherry. Remove from heat. In separate bowl, stir
about 1 c. of hot cornstarch mixture into beaten eggs until blended.
Stir egg mixture into hot cornstarch mixture in sauce pan. Add shrimp,
lobster & crab meat. Return pan to heat. Cook 2 minutes over low
heat, stirring constantly until seafood is thoroughly heated. Do not
boil. Serve over rice or noodles. Serves 12.
Great Angel Hair Pasta with Chicken and Vegetables
1/2 c. unsalted butter
1 c. white wine
3/4 c. low sodium vegetable broth
3/4 c. broccoli, chopped or sliced
3/4 c. cauliflower, chopped or sliced
1 c. tomatoes, chopped, drained
1 pound chicken, cooked, cut in strips or chunks
6 to 8 garlic cloves, sliced
1 pound angel hair pasta, cooked and drained
In large skillet, over medium high heat, add butter. When butter has
melted, add wine and broth. Stir and heat. Add broccoli, cauliflower and
garlic. Stir and cook until vegetables are tender. Add tomatoes and
chicken. Stir and heat through. Add garlic and angel hair pasta. Reduce
heat to low. Cover and simmer for about 10 to 15 minutes, stirring
several times. Serves 4.
Turkey Sherry in Crockpot
3# turkey, in serving pieces
2 t. salt
2 med. celery stalks, sliced
1 t. basil
2 medium white onions, quartered
1/2 c. sherry
2 large carrots, sliced
1/2 t. black pepper
Place carrots, onions and celery in bottom of slow cooker. Add turkey.
Pour sherry over turkey. Sprinkle w/ salt, pepper and basil. Cook,
covered 8-10 hours. Add 1 c. water during cooking time if necesssary.
Place turkey on plates. Spoon vegetables from slow cooker to plates.
Can serve with rice.
VEGEN WITH WINE/ALCOHOL WITHOUT MEAT
Wine and Dijon Sauce
1 large white onion, sliced thin
3 garlic cloves, sliced thin
4 T. unsalted butter, softened
2 T. Dijon mustard
1 c. dry white wine
1/2 c. light cream
1 T. cornstarch
1/2 c. water
1 t. Dijon mustard
In medium skillet, over medium high heat, add onions, garlic and
butter. Saute until onions and garlic are soft. Add mustard, wine and
cream. Stir and bring to a simmer. In small bowl, combine cornstarch
and water, and then mustard. Add to skillet. Bring to a simmer. Can
add to food processor to process onions and garlic into small bits and
make sauce creamier. Makes about 3 c.
Avocado Vinaigrette
1/4 c. Pinot Chardonnay wine
2 T. white wine vinegar
1 1/2 c. extra virgin olive oil
salt and pepper to taste
1/4 t. French's yellow mustard
1 ripe avocado, peeled, diced
2 hard-cooked eggs, whites only, finely chopped
In small bowl, combine wine, vinegar, oil, salt, pepper and mustard.
Whisk or beat with a fork to blend. Stir in diced avocado and chopped
egg. Makes about 3 c.
Asparagus with Avocado Vinaigrette
3 pounds asparagus
1/4 c. Pinot Chardonnay wine
2 T. white wine vinegar
1 1/2 c. extra virgin olive oil
salt and pepper to taste
1/4 t. French's yellow mustard
1 ripe avocado, peeled, diced
2 hard-cooked eggs, whites only, finely chopped
Rinse asparagus. Cut off tough ends and trim stalks evenly. Tie
asparagus into 4 bundles. Place tips up in the bottom of a double boiler
or deep sauce pan, half full of boiling water. Cover pan with inverted top
of double boiler or a second sauce pan. Return to boiling for 8 to 10
minutes, just until tender. (The idea is to have the stalks cook in the water
and the tips cook in the steam.) Lift bundles carefully from pan with
slotted spoon. Place on paper towels to drain. Remove cord. Let cool.
To make Avocado Vinaigrette:
In small bowl, combine wine, vinegar, oil, salt, pepper and mustard.
Whisk or beat with a fork to blend. Stir in diced avocado and chopped
egg. Place asparagus on serving platter. Ladle about 1 c. of vinaigrette
over them. Serve remaining vinaigrette on the side. Serves 6 to 8.
**20
Scalloped Potatoes and Mushrooms
2 c. heavy cream
1/2 c. fresh parsley, chopped
1/4 c. scallions, finely chopped
2 garlic cloves, minced
2 T. cream sherry
1/2 t. salt
1/2 t. white pepper
1/4 t. ground nutmeg
1/3 c. unsalted butter
6 Idaho potatoes, peeled, sliced 1/8 inch thick
1/2 pound fresh mushrooms, thinly sliced
1 1/2 c. Gruyere cheese, shredded, plus 1/2 c.
Preheat oven to 375 degrees. Lightly butter a 9 inch by 13 inch baking
dish. In large bowl, combine first 8 ingredients. Alternately layer potatoes,
mushrooms and 1 1/2 c. cheese and a few spoonfuls of sauce in baking
dish. Top with remaining sauce, cheese and dot with butter. Cover with
aluminum foil or lid. Bake 45 minutes. Remove foil and bake 25 minutes
longer or until potatoes are tender. Let stand 5 minutes before serving.
Lemon Herb Shrimp
1/4 c. green onions, chopped
1/4 c. extra virgin olive oil
2 T. fresh parsley, chopped
2 T. lemon juice
1 T. fresh thyme, chopped
1/2 c. white wine
1# (20-25) shrimp with tails, deveined
In medium pan, over medium high heat, saute all ingredients except
shrimp until onions are tender. Add shrimp. Saute a few more minutes
until shrimp is opague. Serves 4-6.
Lemon Garlic Shrimp
2 T. extra virgin olive oil
4 garlic cloves, minced
1/2 c. dry white wine
1 T. lemon juice
1# large shrimp, peeled, deveined
Heat oil in large skillet over medium heat. Add garlic. Saute for 1
minute. Add wine and lemon juice. Increase heat to high. Bring to boil.
Reduce liquid by 1/3, about 3 minutes. Lower heat to medium. Add
shrimp. Stir and cook for 3 minutes until shrimp is opague. Serves 4.
Garlic-Parsley Shrimp
2 T. extra virgin olive oil
1 1/2# shrimp, peeled, deveined
3 garlic cloves, minced
3 T. fresh flat leaf parsley, chopped
1/2 c. white wine
2 T. unsalted butter
1 medium white onion, chopped
2 celery stalks with greens, chopped
1 lemon, rinsed, cut into 8 wedges
Heat large skillet over medium high heat. Add oil and heat for 30
seconds. Add garlic, parsley and wine. Cook about 3 minutes to heat
through. Add shrimp and simmer 3 minutes until opaque. Remove
shrimp only from pan and place in refrigerator. Add butter, onion and
celery to pan. Stir and cook until onions are tender. Add shrimp back
into pan only for a few seconds to warm shrimp. Serve shrimp with
broth on plates with 2 lemon wedges on side of each plate for garnish.
Serves 4.
Mediterranean Shrimp Scampi
1 c. unsalted butter
1/2 bottle of white wine or 2 c. chicken or vegetable broth
1/3 c. green onions, cut in long slivers
Shrimp, peeled, deveined, 8 to 10 pieces per person
1# angel hair pasta, cooked, drained
1 large tomato, rinsed, cut into chunks
1/2 c. black olives, halved
1 c. Parmesan cheese, grated
In large skillet, over medium high heat, add butter and wine or
chicken broth. Heat until butter has melted and liquid is starting to
simmer. Add onions. Cook for 5 minutes. Add shrimp and cook for
2 minutes. Add pasta & toss to coat pasta with broth. Serve pasta
on plates. Make sure each serving has shrimp. Pour any leftover
broth on pasta. Add olives, tomatoes and then Parmesan cheese
on top. Serves 4.
Baked Shrimp
1# shrimp, peeled, deveined
1/2 c. unsalted butter
2 T. curly leaf parsley, minced
1 small scallion, minced
1 garlic clove, minced
1/2 t. dried thyme
1/2 t. dried tarragon
1/4 c. white wine
1 c. plain breadcrumbs
Preheat oven to 400 degrees. Spray a 10" by 8" baking dish with
no stick cooking spray. Place shrimp in baking dish. In small skillet
over medium heat, melt butter. Stir in parsley, scallion, garlic, thyme,
tarragon. Saute 4 minutes. Stir in wine and bread crumbs. Just
heat for 1 minute. Spoon breadcrumb mixture over shrimp. Bake
about 15 mins. Serves 4.
Shrimp Bercy
3 T. unsalted butter
1/4 c. shallots, finely chopped
3/4 c. dry white wine
1/2 c. heavy cream
24 large shrimp, peeled, deveined
2 T. parsley, finely chopped
2 T. unsalted butter
In large skillet over medium high heat, melt 3 T. of butter. Add
shallots and wine. Increase heat to high. Bring to a boil. Cook over
high heat about 2 minutes or until liquid is reduced to about 1/2 c.
Add cream. Cook and stir about 2 minutes. Reduce heat to low.
Stir in shrimp, parsley and remaining butter. Simmer 2 minutes.
Serves 4.
Mince Chiffon Pie
1 c. boiling water
1 3 oz. package lemon flavored gelatin
1/4 c. white sugar
1 c. prepared mincemeat
1/4 c. cream sherry
3 eggs, whites only
1/4 c. white sugar
1/2 c. whipping cream
1 9 inch pastry shell, baked, cooled
In medium saucepan, bring water to a boil. Dissolve gelatin and 1/4 c.
sugar. Stir in mincemeat and sherry. Chill until partially set. Beat egg
whites to soft peaks. Gradually add 1/4 c. sugar, beating to stiff peaks.
Whip cream. Fold egg whites and then cream into gelatin mixture. Chill
until mixture forms a mound. Spoon into pastry shell. Chill. Top with more
whipped cream, if desired. Serves 4 to 8.
Shrimp, Lobster & Crab Newburg
1/2 c. butter
1/4 c. cornstarch
1 t. paprika
2 c. heavy cream
2 c. plain soy milk
1/2 c. dry sherry
6 eggs, whites only, well beaten
1# shrimp, peeled, deveined
1 c. lobster meat
1 c. crab meat
In 3 qt. sauce pan, over medium heat, melt butter. Add cornstarch
and paprika. Stir until blended. Remove from heat. Gradually stir in
cream and milk until smooth. Increase heat to medium high. Bring to
a boil, stirring constantly. Boil 1 minute. Reduce heat to medium.
Gradually stir in sherry. Remove from heat. In separate bowl, stir
about 1 c. of hot cornstarch mixture into beaten eggs until blended.
Stir egg mixture into hot cornstarch mixture in sauce pan. Add shrimp,
lobster & crab meat. Return pan to heat. Cook 2 minutes over low
heat, stirring constantly until seafood is thoroughly heated. Do not
boil. Serve over rice or noodles. Serves 12.
Great Angel Hair Pasta with Chicken and Vegetables
1/2 c. unsalted butter
1 c. white wine
3/4 c. low sodium vegetable broth
3/4 c. broccoli, chopped or sliced
3/4 c. cauliflower, chopped or sliced
1 c. tomatoes, chopped, drained
1 pound chicken, cooked, cut in strips or chunks
6 to 8 garlic cloves, sliced
1 pound angel hair pasta, cooked and drained
In large skillet, over medium high heat, add butter. When butter has
melted, add wine and broth. Stir and heat. Add broccoli, cauliflower and
garlic. Stir and cook until vegetables are tender. Add tomatoes and
chicken. Stir and heat through. Add garlic and angel hair pasta. Reduce
heat to low. Cover and simmer for about 10 to 15 minutes, stirring
several times. Serves 4.
Turkey Sherry in Crockpot
3# turkey, in serving pieces
2 t. salt
2 med. celery stalks, sliced
1 t. basil
2 medium white onions, quartered
1/2 c. sherry
2 large carrots, sliced
1/2 t. black pepper
Place carrots, onions and celery in bottom of slow cooker. Add turkey.
Pour sherry over turkey. Sprinkle w/ salt, pepper and basil. Cook,
covered 8-10 hours. Add 1 c. water during cooking time if necesssary.
Place turkey on plates. Spoon vegetables from slow cooker to plates.
Can serve with rice.
VEGEN WITH WINE/ALCOHOL WITHOUT MEAT
Wine and Dijon Sauce
1 large white onion, sliced thin
3 garlic cloves, sliced thin
4 T. unsalted butter, softened
2 T. Dijon mustard
1 c. dry white wine
1/2 c. light cream
1 T. cornstarch
1/2 c. water
1 t. Dijon mustard
In medium skillet, over medium high heat, add onions, garlic and
butter. Saute until onions and garlic are soft. Add mustard, wine and
cream. Stir and bring to a simmer. In small bowl, combine cornstarch
and water, and then mustard. Add to skillet. Bring to a simmer. Can
add to food processor to process onions and garlic into small bits and
make sauce creamier. Makes about 3 c.
Avocado Vinaigrette
1/4 c. Pinot Chardonnay wine
2 T. white wine vinegar
1 1/2 c. extra virgin olive oil
salt and pepper to taste
1/4 t. French's yellow mustard
1 ripe avocado, peeled, diced
2 hard-cooked eggs, whites only, finely chopped
In small bowl, combine wine, vinegar, oil, salt, pepper and mustard.
Whisk or beat with a fork to blend. Stir in diced avocado and chopped
egg. Makes about 3 c.
Asparagus with Avocado Vinaigrette
3 pounds asparagus
1/4 c. Pinot Chardonnay wine
2 T. white wine vinegar
1 1/2 c. extra virgin olive oil
salt and pepper to taste
1/4 t. French's yellow mustard
1 ripe avocado, peeled, diced
2 hard-cooked eggs, whites only, finely chopped
Rinse asparagus. Cut off tough ends and trim stalks evenly. Tie
asparagus into 4 bundles. Place tips up in the bottom of a double boiler
or deep sauce pan, half full of boiling water. Cover pan with inverted top
of double boiler or a second sauce pan. Return to boiling for 8 to 10
minutes, just until tender. (The idea is to have the stalks cook in the water
and the tips cook in the steam.) Lift bundles carefully from pan with
slotted spoon. Place on paper towels to drain. Remove cord. Let cool.
To make Avocado Vinaigrette:
In small bowl, combine wine, vinegar, oil, salt, pepper and mustard.
Whisk or beat with a fork to blend. Stir in diced avocado and chopped
egg. Place asparagus on serving platter. Ladle about 1 c. of vinaigrette
over them. Serve remaining vinaigrette on the side. Serves 6 to 8.
**20
Scalloped Potatoes and Mushrooms
2 c. heavy cream
1/2 c. fresh parsley, chopped
1/4 c. scallions, finely chopped
2 garlic cloves, minced
2 T. cream sherry
1/2 t. salt
1/2 t. white pepper
1/4 t. ground nutmeg
1/3 c. unsalted butter
6 Idaho potatoes, peeled, sliced 1/8 inch thick
1/2 pound fresh mushrooms, thinly sliced
1 1/2 c. Gruyere cheese, shredded, plus 1/2 c.
Preheat oven to 375 degrees. Lightly butter a 9 inch by 13 inch baking
dish. In large bowl, combine first 8 ingredients. Alternately layer potatoes,
mushrooms and 1 1/2 c. cheese and a few spoonfuls of sauce in baking
dish. Top with remaining sauce, cheese and dot with butter. Cover with
aluminum foil or lid. Bake 45 minutes. Remove foil and bake 25 minutes
longer or until potatoes are tender. Let stand 5 minutes before serving.
Serves 6 to 8.
Malcolm Hereford's Golden Crepes
6 eggs, whites only
3/4 c. all-purpose unbleached flour
1 T. white sugar
1/2 c. Malcolm Hereford's Banana Cow
2/3 c. water
2 T. unsalted butter, melted
orange and/or banana slices for garnish
Beat eggs in medium bowl. Add flour and sugar alternately with
Banana Cow and water, beating until smooth after each addition. Beat in
butter. Refrigerate, covered for 1 hour. Pour 2 T. batter into hot buttered
7 inch crepe pan or skillet. Tilt pan to coat bottom evenly with batter.
Cook over medium heat until lightly brown. Turn crepe to brown other
side. Place on paper towels for moment to drain and cool. Roll crepes
and place on serving plate. Garnish with orange and/or banana slices.
Makes 16 crepes.
Hereford's Cow Hot Dessert Sauce
1 oz. square semi-sweet chocolate
1/4 c. unsalted butter
1/4 c. white sugar
1/2 c. Malcolm Hereford's Mocha Cow
Melt chocolate and butter in small sauce pan. Add sugar. Stir and cook
over medium heat, about 3 minutes. Stir in mocha cow. Serve warm over
fresh pie, cake or ice cream. Makes about 1 c.
Hawaiian Marinade
1 c. unsweetened pineapple juice
2/3 c. dry sherry
2 T. light brown sugar
Malcolm Hereford's Golden Crepes
6 eggs, whites only
3/4 c. all-purpose unbleached flour
1 T. white sugar
1/2 c. Malcolm Hereford's Banana Cow
2/3 c. water
2 T. unsalted butter, melted
orange and/or banana slices for garnish
Beat eggs in medium bowl. Add flour and sugar alternately with
Banana Cow and water, beating until smooth after each addition. Beat in
butter. Refrigerate, covered for 1 hour. Pour 2 T. batter into hot buttered
7 inch crepe pan or skillet. Tilt pan to coat bottom evenly with batter.
Cook over medium heat until lightly brown. Turn crepe to brown other
side. Place on paper towels for moment to drain and cool. Roll crepes
and place on serving plate. Garnish with orange and/or banana slices.
Makes 16 crepes.
Hereford's Cow Hot Dessert Sauce
1 oz. square semi-sweet chocolate
1/4 c. unsalted butter
1/4 c. white sugar
1/2 c. Malcolm Hereford's Mocha Cow
Melt chocolate and butter in small sauce pan. Add sugar. Stir and cook
over medium heat, about 3 minutes. Stir in mocha cow. Serve warm over
fresh pie, cake or ice cream. Makes about 1 c.
Hawaiian Marinade
1 c. unsweetened pineapple juice
2/3 c. dry sherry
2 T. light brown sugar
1/2 t. dried, crushed rosemary
1 garlic clove, minced
In medium bowl, combine pineapple juice, sherry, sugar,
rosemary and garlic. Mix well. Can use as marinade with any meat.
Vegetable and Herb Sauce
4 T. extra virgin olive oil
1 c. white onion, chopped
1 c. celery, chopped
1 c. green pepper, chopped
1 c. tomatoes, peeled, chopped
2 to 3 garlic cloves, minced
1 t. dried basil
1 t. dried oregano
1/2 t. black pepper
1/2 t. salt
1 c. low sodium chicken or vegetable broth
1/2 c. tomato sauce
1/2 c. sherry
2 whole bay leaves
Heat oil in a large skillet over medium heat. Stir in onions, celery,
green peppers and tomatoes. Saute for 2 minutes. Add garlic, basil,
1 garlic clove, minced
In medium bowl, combine pineapple juice, sherry, sugar,
rosemary and garlic. Mix well. Can use as marinade with any meat.
Vegetable and Herb Sauce
4 T. extra virgin olive oil
1 c. white onion, chopped
1 c. celery, chopped
1 c. green pepper, chopped
1 c. tomatoes, peeled, chopped
2 to 3 garlic cloves, minced
1 t. dried basil
1 t. dried oregano
1/2 t. black pepper
1/2 t. salt
1 c. low sodium chicken or vegetable broth
1/2 c. tomato sauce
1/2 c. sherry
2 whole bay leaves
Heat oil in a large skillet over medium heat. Stir in onions, celery,
green peppers and tomatoes. Saute for 2 minutes. Add garlic, basil,
oregano, salt and pepper. Stir and saute until onions are transparent,
about 4 minutes. Stir in broth, tomato sauce, sherry and bay leaves.
Bring to a boil. Reduce heat and maintain a simmer. Cook, uncovered,
until vegetables are tender and liquid has reduced a little, about 20
minutes. Remove bay leaves. Serves 5.
Stockton Stuffing
1 T. grated orange rind
1 c. orange juice
1/2 c. unsalted butter
1/2 c. prunes, pitted, cut the size of raisins
1/4 c. dry white wine
8 oz. bag herb-seasoned bread crumb stuffing
In large skillet, over medium high heat, add orange rind, orange juice
and butter. Heat until butter melts. Stir in prunes, wine and stuffing until
well combined. Makes enough to stuff a 5 pound turkey or duck.
Creamed Pearl Onions with Chardonnay
2 pounds small white boiling onions, remove outer skin and ends
1 75 ml. bottle of Chardonnay wine
1 bay leaf
1/4 t. thyme
1 c. heavy whipping cream
1 t. unsalted butter
Place onions in 2 quart pot. Pour wine over onions. Add bay leaf and
thyme. Simmer over medium heat for 30 minutes. Add cream and bring
to a boil. Reduce heat to medium. Cook until thickened, about 1 hour.
Remove bay leaf. Add butter. Serves 8.
Currant Scones
2 1/4 c. all-purpose unbleached flour
1 t. baking powder
1/4 t. baking sode
1 T. white sugar
1/4 pound or 1 stick unsalted butter, cold
1/2 c. heavy cream
1/2 c. dried currants
1 1/2 T. brandy or sherry
In a small bowl, add the currants and the brandy or sherry. In a large
bowl, sift the flour with the baking powder, baking soda and sugar. Cut in
the butter with a pastry cutter or a food processor. Stir in cream and mix
until dough holds together. Add the brandy or sherry-soaked currants.
Cover with plastic wrap and refrigerate for 1 hour or longer to chill dough.
Preheat oven to 375 degrees. On lightly floured surface, roll out dough
1/2 inch thick for smaller scones, 3/4 inch thick for larger scones. Cut
dough into wedges. Spray a baking sheet with no-stick cooking spray.
Place scones on sheet. Brush tops with heavy cream for a glazed finish.
Bake until puffed and golden brown, about 13 to 15 minutes. Makes 10
to 12 scones.
Dill Cheese Sauce
1 c. water
3/4 c. dry white wine
1/4 t. thyme
1 sprig parsley
1 small bay leaf
1/2 c. vegetables, chopped, (carrots, celery or onions)
1 4 oz. package Philadelphia cream cheese with garlic and herbs
1/4 c. dill
In pan fitted with a cover, or covered skillet, add water, wine, thyme,
parsley and bay leaf. Bring to a boil. Lightly sprinkle fillets with lemon
juice, a little butter and about 1 t. of dill. Strain broth and discard herbs.
Return broth to pan, along with chopped vegetables. Heat to boiling.
Simmer about 12 minutes, uncovered or until tender. Cool slightly. Pour
broth and vegetables into blender and blend until smooth. Add cream
cheese in pieces and blend until smooth. Return to pan. Add remaining
dill. Cook over very low heat no more than 3 minutes. Makes about
2 1/2 c.
Au Poivre (Pepper Sauce)
1 T. black peppercorns, crushed or ground
3 T. unsalted butter, melted
1/4 c. red wine
2 T. brandy
In a medium bowl, combine all ingredients. Use as marinade for grilled
beef, poultry, seafood or vegetables
**10
Tangy Barbecue Sauce
2 T. unsalted butter
1 small white onion, minced
2 1/2 T. white sugar
2 T. Jack Daniels Old #7 mustard
1 T. low sodium soy sauce
3/4 c. tomato paste
Combine all ingredients. Microwave 5 minutes. Makes a little over 1 c.
Red Wine and Butter Sauce
1/4 c. white onions, finely chopped
1/2 c. red wine
1/2 c. low sodium vegetable broth
2 T. red wine vinegar
3 T. unsalted butter
Combine onions, red wine, beef broth and vinegar in saucepan. Bring
to a boil and cook down over high heat until reduced to 3/4 c. Add butter,
a little at a time, stirring constantly until well combined. Makes about
1 1/2 c.
Saffron Cream
2 T. unsalted butter
3 T. shallots, coarsely chopped
3 T. white onion, coarsely chopped
1 small garlic clove, minced
1/2 T. stem saffron
Tabasco sauce
1/4 c. parsley, finely chopped
1 c. dry white wine
2 c. heavy cream
Heat the butter in a deep sauce pan or kettle. Add the shallots, onion,
garlic and saffron. Cook about 3 minutes. Stir frequently. Add tabasco,
parsley and wine. Cover and cook about 5 minutes or longer. Add cream
and bring to a boil. Do not strain. Serve piping hot over seafood or with
Parmesan cheese bread. Makes about 3 1/2 c.
Frugal Gourmet's La Tour Dijon Mayonnaise
1 T. lemon juice
2 eggs, whites only
3/4 t. Dijon mustard
Blend above ingredients in food processor. With food processor
running, add:
1 c. extra virgin olive oil
1 T. brandy
1 T. Westbrae unsweetened catsup
1 t. Tabasco sauce
Blend well. Should be a very satiny, thin sauce. Makes about 2 1/2 c.
Wild Rice with Fresh Chestnuts
4 T. unsalted butter
9 fresh chestnuts, without shell, sliced thin
2 T. sake
3 c. wild rice, cooked
In large skillet, over medium high heat, add butter. When butter is hot,
add chestnuts and sake. Saute for about 4 minutes. Add rice and saute
until heated through. Serves 6.
Raisin and Rum Custard
1/3 c. dark raisins
3 T. 80 proof white rum
4 large eggs, whites only
1/4 c. white sugar
2 c. low fat milk, scalded
1 t. vanilla extract
2 c. white rice, cooked
In a cup or small bowl, add raisins and rum. Cover and soak for 6 to
12 hours. In the top of a hot double boiler, whisk eggs just enough to
combine. Stir in sugar and gradually whisk in scalding hot milk.
Cook over hot water, stirring constantly, until thickened and mixture
coats a metal spoon, about 15 to 20 minutes. Stir in vanilla, rice, raisins
and rum until combined and heated through. Pour into serving dish.
Cover and allow to set. Can serve at room temperature or chill and
serve cold. Serves 4 to 6.
Apple Jack Pie
1/2 c. all-purpose unbleached flour
1/2 t. ground nutmeg
1/2 t. ground cinnamon
1/4 t. ground cloves
4 T. unsalted butter
10 eggs, whites only
3/4 c. clover or wildflower honey
1/2 c. buttermilk
1/4 c. apple jack brandy
1/2 c. dark raisins
1 c. walnuts, chopped
1 9 inch pie shell, unbaked
Preheat oven to 350 degrees. In medium bowl, combine flour and
Bring to a boil. Reduce heat and maintain a simmer. Cook, uncovered,
until vegetables are tender and liquid has reduced a little, about 20
minutes. Remove bay leaves. Serves 5.
Stockton Stuffing
1 T. grated orange rind
1 c. orange juice
1/2 c. unsalted butter
1/2 c. prunes, pitted, cut the size of raisins
1/4 c. dry white wine
8 oz. bag herb-seasoned bread crumb stuffing
In large skillet, over medium high heat, add orange rind, orange juice
and butter. Heat until butter melts. Stir in prunes, wine and stuffing until
well combined. Makes enough to stuff a 5 pound turkey or duck.
Creamed Pearl Onions with Chardonnay
2 pounds small white boiling onions, remove outer skin and ends
1 75 ml. bottle of Chardonnay wine
1 bay leaf
1/4 t. thyme
1 c. heavy whipping cream
1 t. unsalted butter
Place onions in 2 quart pot. Pour wine over onions. Add bay leaf and
thyme. Simmer over medium heat for 30 minutes. Add cream and bring
to a boil. Reduce heat to medium. Cook until thickened, about 1 hour.
Remove bay leaf. Add butter. Serves 8.
Currant Scones
2 1/4 c. all-purpose unbleached flour
1 t. baking powder
1/4 t. baking sode
1 T. white sugar
1/4 pound or 1 stick unsalted butter, cold
1/2 c. heavy cream
1/2 c. dried currants
1 1/2 T. brandy or sherry
In a small bowl, add the currants and the brandy or sherry. In a large
bowl, sift the flour with the baking powder, baking soda and sugar. Cut in
the butter with a pastry cutter or a food processor. Stir in cream and mix
until dough holds together. Add the brandy or sherry-soaked currants.
Cover with plastic wrap and refrigerate for 1 hour or longer to chill dough.
Preheat oven to 375 degrees. On lightly floured surface, roll out dough
1/2 inch thick for smaller scones, 3/4 inch thick for larger scones. Cut
dough into wedges. Spray a baking sheet with no-stick cooking spray.
Place scones on sheet. Brush tops with heavy cream for a glazed finish.
Bake until puffed and golden brown, about 13 to 15 minutes. Makes 10
to 12 scones.
Dill Cheese Sauce
1 c. water
3/4 c. dry white wine
1/4 t. thyme
1 sprig parsley
1 small bay leaf
1/2 c. vegetables, chopped, (carrots, celery or onions)
1 4 oz. package Philadelphia cream cheese with garlic and herbs
1/4 c. dill
In pan fitted with a cover, or covered skillet, add water, wine, thyme,
parsley and bay leaf. Bring to a boil. Lightly sprinkle fillets with lemon
juice, a little butter and about 1 t. of dill. Strain broth and discard herbs.
Return broth to pan, along with chopped vegetables. Heat to boiling.
Simmer about 12 minutes, uncovered or until tender. Cool slightly. Pour
broth and vegetables into blender and blend until smooth. Add cream
cheese in pieces and blend until smooth. Return to pan. Add remaining
dill. Cook over very low heat no more than 3 minutes. Makes about
2 1/2 c.
Au Poivre (Pepper Sauce)
1 T. black peppercorns, crushed or ground
3 T. unsalted butter, melted
1/4 c. red wine
2 T. brandy
In a medium bowl, combine all ingredients. Use as marinade for grilled
beef, poultry, seafood or vegetables
**10
Tangy Barbecue Sauce
2 T. unsalted butter
1 small white onion, minced
2 1/2 T. white sugar
2 T. Jack Daniels Old #7 mustard
1 T. low sodium soy sauce
3/4 c. tomato paste
Combine all ingredients. Microwave 5 minutes. Makes a little over 1 c.
Red Wine and Butter Sauce
1/4 c. white onions, finely chopped
1/2 c. red wine
1/2 c. low sodium vegetable broth
2 T. red wine vinegar
3 T. unsalted butter
Combine onions, red wine, beef broth and vinegar in saucepan. Bring
to a boil and cook down over high heat until reduced to 3/4 c. Add butter,
a little at a time, stirring constantly until well combined. Makes about
1 1/2 c.
Saffron Cream
2 T. unsalted butter
3 T. shallots, coarsely chopped
3 T. white onion, coarsely chopped
1 small garlic clove, minced
1/2 T. stem saffron
Tabasco sauce
1/4 c. parsley, finely chopped
1 c. dry white wine
2 c. heavy cream
Heat the butter in a deep sauce pan or kettle. Add the shallots, onion,
garlic and saffron. Cook about 3 minutes. Stir frequently. Add tabasco,
parsley and wine. Cover and cook about 5 minutes or longer. Add cream
and bring to a boil. Do not strain. Serve piping hot over seafood or with
Parmesan cheese bread. Makes about 3 1/2 c.
Frugal Gourmet's La Tour Dijon Mayonnaise
1 T. lemon juice
2 eggs, whites only
3/4 t. Dijon mustard
Blend above ingredients in food processor. With food processor
running, add:
1 c. extra virgin olive oil
1 T. brandy
1 T. Westbrae unsweetened catsup
1 t. Tabasco sauce
Blend well. Should be a very satiny, thin sauce. Makes about 2 1/2 c.
Gibson Dressing
1/2 c. low fat mayonnaise
1 T. 80 proof gin
1 t. vermouth
8 to 10 cocktail onions, drained, thinly sliced, about 2 T.
In small bowl, whisk together mayonnaise, gin and vermouth until
blended. Gently whisk in onions. Cover and chill for 1 hour or over night
1/2 c. low fat mayonnaise
1 T. 80 proof gin
1 t. vermouth
8 to 10 cocktail onions, drained, thinly sliced, about 2 T.
In small bowl, whisk together mayonnaise, gin and vermouth until
blended. Gently whisk in onions. Cover and chill for 1 hour or over night
for flavors to blend. Makes about 1/2 c.
4 T. unsalted butter
9 fresh chestnuts, without shell, sliced thin
2 T. sake
3 c. wild rice, cooked
In large skillet, over medium high heat, add butter. When butter is hot,
add chestnuts and sake. Saute for about 4 minutes. Add rice and saute
until heated through. Serves 6.
Raisin and Rum Custard
1/3 c. dark raisins
3 T. 80 proof white rum
4 large eggs, whites only
1/4 c. white sugar
2 c. low fat milk, scalded
1 t. vanilla extract
2 c. white rice, cooked
In a cup or small bowl, add raisins and rum. Cover and soak for 6 to
12 hours. In the top of a hot double boiler, whisk eggs just enough to
combine. Stir in sugar and gradually whisk in scalding hot milk.
Cook over hot water, stirring constantly, until thickened and mixture
coats a metal spoon, about 15 to 20 minutes. Stir in vanilla, rice, raisins
and rum until combined and heated through. Pour into serving dish.
Cover and allow to set. Can serve at room temperature or chill and
serve cold. Serves 4 to 6.
Apple Jack Pie
1/2 c. all-purpose unbleached flour
1/2 t. ground nutmeg
1/2 t. ground cinnamon
1/4 t. ground cloves
4 T. unsalted butter
10 eggs, whites only
3/4 c. clover or wildflower honey
1/2 c. buttermilk
1/4 c. apple jack brandy
1/2 c. dark raisins
1 c. walnuts, chopped
1 9 inch pie shell, unbaked
Preheat oven to 350 degrees. In medium bowl, combine flour and
spices. In large bowl, cream butter and honey. Add eggs slowly and
beat well. Add flour mixture, alternating with buttermilk and apple jack
brandy. Stir in nuts and raisins. Pour mixture into pie shell. Bake 45
minutes. Serves 6 to 8.
Baked Cauliflower
2 T. extra virgin olive oil
2 pounds fresh cauliflower, broken into florets, sliced into 1/2 inch slices
2 T. light cooking oil
3/4 c. white onion, chopped
2 c. or 6 plum tomatoes, chopped
3/4 c. green olives, stuffed with pimento
1/4 c. white wine
Romano cheese, for garnish
Preheat oven to 400 degrees. In large bowl, add cauliflower and olive
oil. Stir to coat. Place cauliflower in large flat pan with sides. Bake for 25
minutes, turning once. In large skillet, add oil and heat over medium high
heat. Add onion and saute 2 minutes. Add tomatoes and olives and saute
4 minutes. Add wine and allow to simmer to reduce liquid about half or
less. Pour tomato mixture over cauliflower. Sprinkle Romano cheese on
top. Bake another 10 minutes. Serves 4 to 8.
Country Onions
4 large yellow onions, about 9 to 11 oz. each
2 t. extra virgin olive oil
1 pound yellow summer squash, cut into julienne strips, skin removed
1/2 pound mushrooms, sliced
3 stalks celery, sliced
1 red bell pepper, sliced
3 large garlic cloves, thinly sliced
2 medium, ripe tomatoes, cut in cubes
1/3 c. fresh parsley, minced
1/2 t. tarragon
1 c. white wine
Peel onions. Cut flat slice off base and top of each onion so they
stand upright. Hollow them out, leaving 1/2 inch shells. Chop onion
scooped from centers. Place onion shells in large skillet. Add 1 inch
water, cover and bring to a boil. Simmer gently for 25 minuts or until
soft. Remove from skillet with slotted spoon and drain. Empty skillet.
Add oil and heat. Add chopped onion, squash, mushrooms, celery, red
pepper and garlic. Saute over medium heat until tender crisp, about 6
to 8 minutes. Add tomatoes, parsley, tarragon and wine. Cook 2
minutes longer. Place onion shells back in pan and fill with vegetable
mixture. Serves 4.
Nutritional information per serving: 196 cal.
FRUIT WITH WINE/ALCOHOL WITHOUT MEAT
Chocolate Pecan Pie
2 oz. unsweetened chocolate
1/3 c. unsalted butter
6 eggs, whites only
1/3 c. white sugar
1/4 t. salt
3/4 c. dark brown sugar
1/4 c. rum
1 c. pecan halves
1 unbaked 9 inch pastry shell
vanilla ice cream or whipped cream to garnish
Preheat oven to 350 degrees. Melt chocolate and butter in microwave.
Let cool a little. Combine eggs, sugar, salt, brown sugar and rum in
large bowl. Mix well to blend. Beat in cooled chocolate and butter. Put
pecans in bottom of pastry shell. Add egg mixture. Bake 50 minutes. Top
should be soft and center not quite set when shaken. Can serve warm
with vanilla ice cream or allow to cool completely and serve with whipped
Sauteed Cinnamon Apples
8 Rome Beauty or any red apples
1/2 c. white sugar
1/2 c. unsalted butter
1/2 t. ground nutmeg
2 t. ground cinnamon
1/2 c. dark raisins
1/4 c. Calvados or applejack (apple brandy)
Core apples and cut into medium slices. In large skillet, melt butter
over medium heat. Add apples and Calvados or applejack. Stir until
coated. Sprinkle remaining ingredients over. Cover and reduce heat
to low. Simmer 15 minutes and stir at least once during that time.
Serves 8.
Chocolate Charlotte
1 quart low fat milk
1 c. almond paste
2 packages (3 3/4 oz. each) chocolate pudding and pie filling mix
2 envelopes plain gelatin
1/2 c. brandy
1 c. whipping cream
2 packages (3 1/2 oz. each) lady fingers, split
In medium sauce pan, scald half the milk. Add rest of milk, almond
paste, and pudding mix to blender or food processor and blend until
smooth. Add to hot milk. Cook and stir until thickened. In medium bowl,
add gelatin and brandy and stir until combined. Blend into chocolate
mixture. Cool but don't chill. Whip cream until very stiff. Fold into
chocolate mixture. Line 9 inch spring form pan with lady fingers, cut
side facing in. Pour chocolate mixture into pan. Chill until firm. If desired,
garnish with rosettes of whipping cream, or toasted almonds or
chocolate curls. Serves 8 to 10.
Coffee Caramel Popcorn
8 c. popped corn
1/2 c. coffee liqueur or strong coffee
3/4 c. white sugar
2 T. apple cider vinegar
3 T. unsalted butter
1 c. cashews or peanuts
Keep popcorn warm in low heat oven. Heat coffee liqueur, sugar
beat well. Add flour mixture, alternating with buttermilk and apple jack
brandy. Stir in nuts and raisins. Pour mixture into pie shell. Bake 45
minutes. Serves 6 to 8.
Baked Cauliflower
2 T. extra virgin olive oil
2 pounds fresh cauliflower, broken into florets, sliced into 1/2 inch slices
2 T. light cooking oil
3/4 c. white onion, chopped
2 c. or 6 plum tomatoes, chopped
3/4 c. green olives, stuffed with pimento
1/4 c. white wine
Romano cheese, for garnish
Preheat oven to 400 degrees. In large bowl, add cauliflower and olive
oil. Stir to coat. Place cauliflower in large flat pan with sides. Bake for 25
minutes, turning once. In large skillet, add oil and heat over medium high
heat. Add onion and saute 2 minutes. Add tomatoes and olives and saute
4 minutes. Add wine and allow to simmer to reduce liquid about half or
less. Pour tomato mixture over cauliflower. Sprinkle Romano cheese on
top. Bake another 10 minutes. Serves 4 to 8.
Country Onions
4 large yellow onions, about 9 to 11 oz. each
2 t. extra virgin olive oil
1 pound yellow summer squash, cut into julienne strips, skin removed
1/2 pound mushrooms, sliced
3 stalks celery, sliced
1 red bell pepper, sliced
3 large garlic cloves, thinly sliced
2 medium, ripe tomatoes, cut in cubes
1/3 c. fresh parsley, minced
1/2 t. tarragon
1 c. white wine
Peel onions. Cut flat slice off base and top of each onion so they
stand upright. Hollow them out, leaving 1/2 inch shells. Chop onion
scooped from centers. Place onion shells in large skillet. Add 1 inch
water, cover and bring to a boil. Simmer gently for 25 minuts or until
soft. Remove from skillet with slotted spoon and drain. Empty skillet.
Add oil and heat. Add chopped onion, squash, mushrooms, celery, red
pepper and garlic. Saute over medium heat until tender crisp, about 6
to 8 minutes. Add tomatoes, parsley, tarragon and wine. Cook 2
minutes longer. Place onion shells back in pan and fill with vegetable
mixture. Serves 4.
Nutritional information per serving: 196 cal.
FRUIT WITH WINE/ALCOHOL WITHOUT MEAT
Chocolate Pecan Pie
2 oz. unsweetened chocolate
1/3 c. unsalted butter
6 eggs, whites only
1/3 c. white sugar
1/4 t. salt
3/4 c. dark brown sugar
1/4 c. rum
1 c. pecan halves
1 unbaked 9 inch pastry shell
vanilla ice cream or whipped cream to garnish
Preheat oven to 350 degrees. Melt chocolate and butter in microwave.
Let cool a little. Combine eggs, sugar, salt, brown sugar and rum in
large bowl. Mix well to blend. Beat in cooled chocolate and butter. Put
pecans in bottom of pastry shell. Add egg mixture. Bake 50 minutes. Top
should be soft and center not quite set when shaken. Can serve warm
with vanilla ice cream or allow to cool completely and serve with whipped
cream.
Spiced Pears
1 1/2 c. white wine
1/3 c. Poire William (pear liqueur) or pear nectar
2 T. white sugar
1 vanilla bean, split lengthwise or 2 t. vanilla extract
3 firm, ripe pears, peeled, sliced
In large saucepan, combine wine, pear liqueur or nectar, sugar,
vanilla and bring to a boil. Reduce heat and simmer, uncovered, 25
minutes or until reduced to 1 c. Stir in sliced pears. Return to boiling.
Reduce heat and cover. Simmer 5 to 8 minutes more or until pears are
crisp-tender. Remove from heat. Cover and place in refrigerator to cool.
Serve over vanilla ice cream. Serves 6.
Spiced Pears
1 1/2 c. white wine
1/3 c. Poire William (pear liqueur) or pear nectar
2 T. white sugar
1 vanilla bean, split lengthwise or 2 t. vanilla extract
3 firm, ripe pears, peeled, sliced
In large saucepan, combine wine, pear liqueur or nectar, sugar,
vanilla and bring to a boil. Reduce heat and simmer, uncovered, 25
minutes or until reduced to 1 c. Stir in sliced pears. Return to boiling.
Reduce heat and cover. Simmer 5 to 8 minutes more or until pears are
crisp-tender. Remove from heat. Cover and place in refrigerator to cool.
Serve over vanilla ice cream. Serves 6.
Sauteed Cinnamon Apples
8 Rome Beauty or any red apples
1/2 c. white sugar
1/2 c. unsalted butter
1/2 t. ground nutmeg
2 t. ground cinnamon
1/2 c. dark raisins
1/4 c. Calvados or applejack (apple brandy)
Core apples and cut into medium slices. In large skillet, melt butter
over medium heat. Add apples and Calvados or applejack. Stir until
coated. Sprinkle remaining ingredients over. Cover and reduce heat
to low. Simmer 15 minutes and stir at least once during that time.
Serves 8.
Vanilla Pound Cake with Sparkling Wine Glaze
To make pound cake:
3 c. all-purpose unbleached flour
1 t. baking powder
1/4 t. salt
1 c. sparkling wine
3 T. reduced fat sour cream
2 1/2 c. white sugar
3/4 c. unsalted butter, melted
1/4 c. safflower oil
10 cold eggs, whites only
2 T. vanilla paste or vanilla extract
Preheat oven to 350 degrees. Butter and flour a 10 inch tube pan and
set aside. In large bowl, sift together flour, baking powder and salt and
set aside. In small bowl, stir together sparkling wine and sour cream and
set aside. In large mixing bowl, beat sugar, melted butter and oil with
electric mixer until well combined. Add eggs, 2 egg whites at a time,
beating well after each addition. Beat in vanilla paste or extract. Beat on
medium to high speed 3 to 5 minutes or until thicker and lighter in color.
Add 1/3 of the flour mixture and beat on low speed just until combined,
scraping side of bowl as needed. Add half of the wine mixture, beat just
until combined. Repeat with 1/3 of the flour mixture, the remaining wine
mixture and the remaining flour mixture, beating just until combined after
each addition. With rubber spatula, scrape batter into prepared pan.
Bake 50 to 55 minutes or until a wooden toothpick inserted near center
comes out clean. Cool in pan on wire rack 15 minutes. While pound cake
is cooling, prepare the Sparkling Wine Glaze:
1 c powdered white sugar
2 to 3 T. sparkling wine
In small bowl, combine sugar and 1 T. sparkling wine. Stir in
additional wine, 1 T. at a time, to reach drizzling consistency. After
pound cake has cooled for 15 minutes, turn out on large plate. Drizzle
with Sparkling Wine Glaze. Serves 8 to 12.
Nutritional information per serving: 361 cal, 14 g fat, 90 mg chol, 145 mg
sodium, 51 g carb, 1 g fiber, 5 g pro.
To make pound cake:
3 c. all-purpose unbleached flour
1 t. baking powder
1/4 t. salt
1 c. sparkling wine
3 T. reduced fat sour cream
2 1/2 c. white sugar
3/4 c. unsalted butter, melted
1/4 c. safflower oil
10 cold eggs, whites only
2 T. vanilla paste or vanilla extract
Preheat oven to 350 degrees. Butter and flour a 10 inch tube pan and
set aside. In large bowl, sift together flour, baking powder and salt and
set aside. In small bowl, stir together sparkling wine and sour cream and
set aside. In large mixing bowl, beat sugar, melted butter and oil with
electric mixer until well combined. Add eggs, 2 egg whites at a time,
beating well after each addition. Beat in vanilla paste or extract. Beat on
medium to high speed 3 to 5 minutes or until thicker and lighter in color.
Add 1/3 of the flour mixture and beat on low speed just until combined,
scraping side of bowl as needed. Add half of the wine mixture, beat just
until combined. Repeat with 1/3 of the flour mixture, the remaining wine
mixture and the remaining flour mixture, beating just until combined after
each addition. With rubber spatula, scrape batter into prepared pan.
Bake 50 to 55 minutes or until a wooden toothpick inserted near center
comes out clean. Cool in pan on wire rack 15 minutes. While pound cake
is cooling, prepare the Sparkling Wine Glaze:
1 c powdered white sugar
2 to 3 T. sparkling wine
In small bowl, combine sugar and 1 T. sparkling wine. Stir in
additional wine, 1 T. at a time, to reach drizzling consistency. After
pound cake has cooled for 15 minutes, turn out on large plate. Drizzle
with Sparkling Wine Glaze. Serves 8 to 12.
Nutritional information per serving: 361 cal, 14 g fat, 90 mg chol, 145 mg
sodium, 51 g carb, 1 g fiber, 5 g pro.
Chocolate Charlotte
1 quart low fat milk
1 c. almond paste
2 packages (3 3/4 oz. each) chocolate pudding and pie filling mix
2 envelopes plain gelatin
1/2 c. brandy
1 c. whipping cream
2 packages (3 1/2 oz. each) lady fingers, split
In medium sauce pan, scald half the milk. Add rest of milk, almond
paste, and pudding mix to blender or food processor and blend until
smooth. Add to hot milk. Cook and stir until thickened. In medium bowl,
add gelatin and brandy and stir until combined. Blend into chocolate
mixture. Cool but don't chill. Whip cream until very stiff. Fold into
chocolate mixture. Line 9 inch spring form pan with lady fingers, cut
side facing in. Pour chocolate mixture into pan. Chill until firm. If desired,
garnish with rosettes of whipping cream, or toasted almonds or
chocolate curls. Serves 8 to 10.
Coffee Caramel Popcorn
8 c. popped corn
1/2 c. coffee liqueur or strong coffee
3/4 c. white sugar
2 T. apple cider vinegar
3 T. unsalted butter
1 c. cashews or peanuts
Keep popcorn warm in low heat oven. Heat coffee liqueur, sugar
and vinegar to the boiling point in medium sauce pan over medium
high heat. Stir constantly. Add butter. Boil to hard-crack stage (300)
degrees. Pour over warm popcorn and nuts, stirring to coat evenly.
Bake popcorn on a shallow roasting pan in a low heat oven for about 20
to 25 minutes. Stir once or twice. Makes 9 c. Don't refrigerate. Keeps up
to 2 weeks in air tight container.
A La Stroganoff over Noodles
1/4 c. all-purpose unbleached flour
2 T. unsalted butter
2 T. extra virgin olive oil
1 c. green onions, sliced
4 c. or 12 oz. mushrooms, rinsed, quartered
1/2 c. dry red wine
2 c. reduced fat sour cream
2 t. Dijon mustard
2 t. low sodium soy sauce
1/4 c. fresh dill, minced or 1 T. dry dill
1 pound noodles, cooked and drained
In a large skillet or saute pan, heat butter and oil. Add mushrooms and
green onions to pan. Saute until wilted and remove from pan. Place on
plate with paper towels to drain. Add wine to pan and heat, stirring to
deglaze. Boil uncovered, 2 to 3 minutes. Reduce heat to low. Add sour
cream, mustard, soy sauce and dill. Heat, stirring until sauce is well
blended. Add green onions, mushrooms and stir well. Heat until sauce is
hot. Serve over hot noodles. Makes 4 servings.
Note: if making this dish ahead of time, put stroganoff into a casserole,
cover and refrigerate. When ready to prepare and serve: Preheat oven
to 350 degrees. Place casserole in a pan filled with 1 inch of hot water.
Heat in oven for 45 minutes to 1 hour.
degrees. Pour over warm popcorn and nuts, stirring to coat evenly.
Bake popcorn on a shallow roasting pan in a low heat oven for about 20
to 25 minutes. Stir once or twice. Makes 9 c. Don't refrigerate. Keeps up
to 2 weeks in air tight container.
A La Stroganoff over Noodles
1/4 c. all-purpose unbleached flour
2 T. unsalted butter
2 T. extra virgin olive oil
1 c. green onions, sliced
4 c. or 12 oz. mushrooms, rinsed, quartered
1/2 c. dry red wine
2 c. reduced fat sour cream
2 t. Dijon mustard
2 t. low sodium soy sauce
1/4 c. fresh dill, minced or 1 T. dry dill
1 pound noodles, cooked and drained
In a large skillet or saute pan, heat butter and oil. Add mushrooms and
green onions to pan. Saute until wilted and remove from pan. Place on
plate with paper towels to drain. Add wine to pan and heat, stirring to
deglaze. Boil uncovered, 2 to 3 minutes. Reduce heat to low. Add sour
cream, mustard, soy sauce and dill. Heat, stirring until sauce is well
blended. Add green onions, mushrooms and stir well. Heat until sauce is
hot. Serve over hot noodles. Makes 4 servings.
Note: if making this dish ahead of time, put stroganoff into a casserole,
cover and refrigerate. When ready to prepare and serve: Preheat oven
to 350 degrees. Place casserole in a pan filled with 1 inch of hot water.
Heat in oven for 45 minutes to 1 hour.