Tag Archives: Winter

Chicken Cacciatore

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This version of the hunter style chicken will surely satisfy you soul on a cold winter’s day! Instead of the traditional bell peppers, carrots, fennel and celery were added to give this dish a another taste and also a twist of lemon at the end of cooking, makes it special too. For a heartier fare, serve this main course dish over polenta, pasta or mashed potatoes.

Serves 6

Ingredients:
8 Chicken Drumsticks*
8 Chicken Thighs*
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup olive oil
1 bunch celery, sliced, leaves reserved
2 carrots, sliced*
1 medium fennel bulb, sliced*
1 medium yellow onion, sliced
2 Tablespoons roasted garlic
1 Tablespoon tomato paste
1 cup dry white wine (or water)
One 28-oz can crushed tomatoes
1 bunch fresh flat leaf parsley
1 bunch fresh thyme
4 cups chicken stock
Juice of 1 lemon

Directions:
Preheat the oven to 400 º F.

Season the chicken with salt and pepper. Heat a Dutch oven over medium high heat and add the olive oil, heating until the oil is shimmering. Add the chicken and cook, turning once until well browned on both side, about 4 minutes per side. Transfer chicken to a clean plate. Add celery, carrots, fennel, onion and garlic to the Dutch oven. Cook vegetables over high heat until the caramelize, stirring to prevent sticking. Add tomato paste and sauce and saute the mixture for about 5 minutes. Add the wine and using a wooden spoons, scrape the fond (brown bits) from the bottom of the pot.

Add the tomatoes, thyme, parsley and stock to the pot. Bring the liquid to a simmer. Return the chicken to the pot, cover and place it in the oven, in the center of the rack.

Bake until the chicken is tender as it falls away from the bones, 45 to 60 minutes.

To serve, remove the thyme and parsley and discard. Toss the celery leaves with the lemon juice. Divide the stew evenly among warmed wide shallow bowls and top with celery leaves. Serve immediately.

Cook’s Notes:
*Some substitutions can be made with this dish to suit your needs and what may be in the pantry or on hand in your kitchen.

Six to seven chicken quarters can be used instead of separated legs and thighs, which would be more economical and budget friendly.

Instead of fennel, 1 teaspoon of fennel seeds serves as a great replacement.

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Eggnog Ice Cream with Cherry Bounce Cherries

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The Blizzard of 2016 is upon us!

Well, when Mother Nature gives you snow, I think it’s a “must” that you at least make one batch of snow ice cream.

My Grand had a recipe for snow ice cream, it was pure simple and sweet. In my version it is a bit more for adults using home made eggnog and left over “whiskified” cherries I made last spring from the  Cherry Bounce recipe found at Outlander Kitchen.

If you have never made snow ice cream before, it literally could not  be any easier.  All you need  for the base recipe are some simple ingredients that you already have on hand in your pantry and 5 minutes.

I have also included the recipe for the Eggnog and the Eggnog Snow Ice Cream.

Enjoy!

 

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This 5-minute recipe for homemade snow ice cream is a sweet way to celebrate a snow day!

Serves 2 to 4 

Ingredients:
1 cup milk (any kind)
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 pinch salt
8 cups clean snow*  or shaved ice (more or less depending on the density of the snow)

Directions:
In a large bowl, whisk milk, sugar, vanilla and salt together until combined. Go scoop up some fresh (clean!) snow, and immediately stir it into the milk mixture until you reach your desired consistency. Top with sprinkles or other ice cream toppings if desired.

The ice cream should be fluffy and not runny, but it melts quickly, so dive in right away!

*Consume fresh snow at your own risk.

 

 

Eggnog Snow Ice Cream

Serves 8

Ingredients:
1 gallon  fresh snow or shaved ice
1 cup white sugar
1 Tablespoon vanilla extract
1/2 cup  home made eggnog (Recipe Follows)
1 1/2 cups whole milk, or till desired consistency is reached
1 cup Cherry Bounce Cherries**

Directions:
When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Top with Cherry Bounce Cherries and serve at once.

Home made Eggnog

Makes 6 to 7 Cups

Ingredients:
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon, or rum, cognac, or a mix (optional)
1 teaspoon freshly grated nutmeg
4 egg whites***

Directions:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

 

Cook’s Notes:

*Consume fresh snow at your own risk.

**Frozen dark cherries macerated in a simple syrup can be used instead of cherry bounce cherries.

***The home made eggnog  recipe CONTAINS RAW EGGS It is  suggested that you proceed with caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

 

For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Duck Livers on Toast with Whisky Cream Sauce

Duck livers on toast with whisky cream sauce

Duck livers have never had it so good. In this duck liver recipe, Gressingham duck livers are coated in an incredible whiskey cream sauce, then placed on pillowy brioche bread.Grade-A Duck Foie Gras Slices
Duck liver can also be purchased from, D’Artagnan one of the best places to buy duck liver (foie gras) online. D’Artagnan  introduced domestically-farmed foie gras to the United States in 1985 and has continually supplied fresh and prepared foie gras to the finest restaurants, stores and home cooks across the United States. If duck livers are not readily available, chicken livers can be used as a great substitute.

You can use whatever whisky you like for the sauce, depending on what sort of flavour you would  like the whisky to impart.  I used  a 12 year old Macallan Speyside Single Malt Macallan Scotch Whiskey, aged in sherry oak casks, for this recipe.

Macallan 12 Year Old / Sherry Oak

Deliciously smooth, with rich dried fruits and sherry, balanced with woodsmoke and spice. Described by F. Paul Pacult, the renowned international whiskey writer, in his book Kindred Spirits as ‘simply the best 12 Year Old single malt around’.

Being made since 1824, it is most sought-after whiskey for collectors, and you can find a huge range of Macallan Scotch whisky to buy online. Over the past four decades, Macallan has built probably the best reputation for quality malt whiskey and  rare vintages.

 

 

 

 

 

Serves 4

Ingredients:
For the Duck Livers:

1 1/2 pounds duck livers
Kosher salt, to taste
vegetable oil

 
For The Whisky Sauce:
4 Tablespoons unsalted butter
2 shallots, finely diced
3 Tablespoons whisky
1/2 cup brown chicken stock (click on the link for the recipe)
1/3 cup heavy cream
2 Tablespoons chopped parsley
2 Tablespoons chopped chives
1 dash of lemon juice

For the Brioche:
2 Tablespoons unsalted butter
1 loaf of brioche, sliced into 4 thick slices

 
Directions:
Begin by cleaning the livers and removing any small pieces of sinew or loose flesh.

Coat the base of a frying pan with oil and place over a high heat. Caramelize the livers until golden brown on both sides and season with salt – they should be slightly pink in the middle. Remove from the pan and rest in a warm place

Add the butter to the same pan with the shallots and sweat until soft. Add the whisky, reduce until almost dry, then add the chicken stock and reduce again by half.

To sweat is to cook something – usually vegetables – gently on a low-medium heat until tender but not caramelized, while stirring frequently.

Finish the whiskey sauce with heavy cream and reduce the sauce until it thickens slightly to the right consistency. Season with salt to taste and leave in a warm place.

To prepare the brioche, trim the crusts from the slices and each slice into neat circles. Heat a large knob of butter in a pan and fry the brioche until golden brown on each side. Remove from the pan and place on absorbent kitchen towel to drain.

Before serving, reheat the sauce and finish with the chives, parsley and a small dash of lemon juice. Place the warm livers on the toasted brioche and sauce generously.