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Mulled Wine
A Yule tradition to warm up the festivities and brighten spirits!
1 bottle red wine, Burgundy or cabernet
1 cup orange juice, freshly squeezed
1 cup apple brandy
½ cup sugar
1 red apple, washed
Cloves
1 orange, washed, sliced into rounds
4 cinnamon sticks
Gently combine wine, orange juice, brandy, and sugar in a large sauce pan and
heat over low-medium heat. Stud the washed apple with cloves and float it in the
mulled wine mixture, along with orange slices and cinnamon sticks. Keep at a low
simmer for 15 minutes. Serve from a warm slow cooker or crock, if you have one,
or heatproof serving bowl. Let the merrymaking begin!
Linguini with White Vegetables and Pine Nuts
In honor of Brigid, a delectable recipe created in white on white. Snowy
cauliflower and sweet cabbage are accented with the crunch of pine nuts on
creamy white pasta. Wonderfully delicious.
1 pound Italian linguini
3 tablespoons extra-virgin olive oil
1 medium onion, diced
½ head cauliflower, cored, chopped into small pieces
½ head white cabbage, cored, thinly shredded
5-6 garlic cloves, minced
½ cup pine nuts
Sea salt
White pepper, freshly ground
¼ teaspoon fennel seed
Juice of ½ lemon
3-4 tablespoons cream or soy cream
Parmesan cheese, grated
Bring a large pot of fresh water to a rolling boil and cook the linguini till al
dente. Warm up a large pasta serving bowl.
In a large skillet, heat the olive oil over medium heat and sauté the onion for
5 minutes, until soft. Add in the cauliflower, cabbage, garlic, pine nuts, sea
salt, ground pepper, and fennel. Squeeze on the lemon juice. Sauté until the
vegetables are tender and the pine nuts are toasted. Stir in the cream.
When the pasta is al dente, drain and pour the linguini into the warmed pasta
bowl, and drizzle a little olive oil on the pasta to moisten it. Immediately add
your white vegetables/pine nuts mixture and stir well.
Serve at the table with a small bowl of freshly grated Parmesan cheese for
garnish. Serves 4-5.
Midwinter Gingerbread
A Yuletide classic, this spicy-sweet bread is also wonderful sliced, toasted,
and buttered for an afternoon tea, accompanied by a warm, cozy throw and a good
book.
½ stick butter or solid margarine
½ cup molasses
1 large free-range egg
½ cup brown sugar
1 cup unbleached all-purpose flour
2 teaspoons cinnamon
2 teaspoons ginger
¼ teaspoon cloves
¼ teaspoon salt
1 teaspoon baking soda
½ cup boiling water
½ cup orange marmalade or good apricot jam
½ cup finely chopped pecans or walnuts (optional)
Preheat oven to 350 degrees. In a small saucepan, gently melt the butter with
the molasses and set aside. In a mixing bowl, combine the egg and brown sugar
and beat well. Pour in the melted butter/molasses mixture and beat with an
electric mixer to blend well. Then, by hand, stir in the flour, spices, and
salt, just enough to blend.
Add the baking soda to the boiling water and stir well. Pour this soda water
into the batter and gently mix. Add the marmalade and pecans, again, stirring
just until mixed in.
Pour the gingerbread batter into a lightly greased 8-by-8-inch or 9-by-9-inch
pan. Bake for about 30 minutes. The gingerbread is ready when a toothpick
inserted into the center emerges clean. Let the pan cool for 10 minutes, then
insert a knife around the edges of the pan to loosen the bread. Gently invert,
placing it onto a plate.
Serve simply as squares dusted with powdered sugar or topped with a spoonful of
fresh whipped cream. Serves 8.
ACORN SQUASH AND SWEET POTATO SOUP
1 large Onion, chopped (1 cup)
1 Tablespoon Vegetable oil
1 1/2 pounds Sweet Potatoes, peeled and cubed (5 cups)
1 small Acorn Squash, seeded and cubed
13 3/4 ounces Chicken Broth
4 Tablespoons Milk
1/2 teaspoon Salt
1/4 teaspoon White Pepper
1/4 cup Sour Cream
2 Tablespoons Sliced Almonds; toasted
Ground Nutmeg
Sauté onion in oil in large saucepan over med. heat until onion is golden, about
8 minutes. Add potatoes, squash and broth. Simmer, covered, until vegetables are
tender, about 25 min. Cool slightly.
Working in small batches, place the vegetables with the liquid in a blender or
food processor. Whirl until pureed. Return the puree to the saucepan. Stir in
the milk to desired consistency. Season with salt and pepper. Heat over low
heat. Remove to heated bowls.
Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg.
STOLLEN
1 1/2 c Milk; scald/cool to lukewarm
3 1/2 Yeast; dry/envelopes
3/4 cup Water; lukewarm
3 cups Flour; sifted
1/2 cup Eggs; yolks/lightly beaten
3/4 cup Sugar
2 teaspoons Salt
1 cup Flour
1/2 cup Butter; softened
Flour; 10-11 cups, as needed
5 cups currants
1 1/2 c Almonds; chopped or slivered
1 cup Citron; chopped
1/2 Lemon; rind only/grated
2 teaspoons Rum
Milk should be cooled to about 100 degrees. Dissolve the yeast in the lukewarm
water and add 1/4 cup of the cooled milk and 3 cups sifted flour. Cover the
sponge with a cloth and let it ripen until bubbles appear on the surface and it
is about to drop in the center. Pour the remaining milk over the sponge. Add the
egg yolks, sugar and salt and beat until the ingredients are well blended. Add 1
cup flour and beat well. Blend in the butter. Add more flour gradually to make a
smooth dough, or until 10 to 11 cups have been added. Some flours absorb more
liquid than others. Knead in the currants, almonds, and citron, along with the
lemon rind which should be mixed with the rum. Knead the dough until the fruits
and nuts are dispersed well through it and it is smooth. Dust the top lightly
with flour and let it rise in a warm place about 45 minutes.
Punch it down and let stand for 20 minutes. Divide the dough in half and knead
the pieces until smooth. Let them stand for 10 minutes longer. Place one ball of
dough on a lightly floured board, and with a rolling pin, press down the center
of the ball, and roll the pin to and fro 4 to 5 times, pressing all the time to
make an elliptical shape 6 inches long and 3 1/2" wide. The center rolled part
should be 1/8" thick and 4 inches long. Both ends should remain untouched,
resembling rather thick lips. Place this rolled out piece of dough on a buttered
baking sheet and brush the center part with melted butter. Fold one lip toward
the other and on the top of it. Press the fingertips down near and below the
lips, pulling somewhat apart. Give a pull away from each end, pointing them
toward the lips. The shape should resemble a waning moon. Repeat the process
with the second piece of dough.
Let the Stollen rise, covered in a warm place until they double in bulk, about 1
1/2 hours. Bake them in a moderately hot oven (375 degrees) for 35 to 40
minutes. Do not overbake them. Cool them on racks. Brush them with butter and
cover with vanilla sugar.
SWEET POTATOES AND CRANBERRIES
6 sweet potatoes
1 cup cranberry sauce
3/4 cup fresh orange juice
1/2 cup brown sugar
3/4 teaspoon orange rind
3/4 teaspoon cinnamon
1 1/2 tablespoons butter
1 cup cranberries
1/4 teaspoon nutmeg
Boil sweet potatoes in their skins until barely tender. Peel, slice thickly, and
arrange in a buttered baking dish. In saucepan mix remaining ingredients.
Simmer, uncovered, for five minutes. Pour over sweet potatoes and bake uncovered
at 350 degrees for 20 minutes or until glazed and hot.
ROAST LOIN OF VENISON WITH CRANBERRIES
2 thick slices of lemon
2 thick slices of orange
2 slices of peeled fresh ginger
1 1/2 cups sugar
1 small bay leaf
2 cups fresh cranberries
4 pounds boneless loin of venison, at room temperature
2 Tablespoons olive oil
1 teaspoon salt
1 1/4 teaspoons freshly ground pepper
3/4 teaspoon finely chopped juniper berries
2 cups dry red wine
2 cups beef or venison stock
2 Tablespoons cold butter, cut into pieces
Fresh thyme sprigs, for garnish
In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and
bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to
dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until
syrupy, 10 to 15 minutes.
Stir in the cranberries, then remove from heat and cool. Transfer the mixture to
a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice
during that time.
Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of
the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper
berries, pressing the seasonings into the meat. Set the loin on a rack in a
roasting pan and roast, basting frequently with the pan juices, until
medium-rare (about 135 degrees F on a meat thermometer), 25 to 30 minutes. Cover
the venison loosely with foil and set aside for 10 to 15 minutes before carving.
Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger
slices from the cranberries. In a food processor or blender, puree half the
cranberries and half the liquid until smooth.
In a medium nonreactive saucepan, boil the wine over high heat until reduced to
1/2 cup, about 5 minutes. Add the stock and bring to a boil. Add the cranberry
puree, reduce the heat to low and simmer, uncovered, until slightly thickened,
about 10 minutes. Remove from heat.
Strain the remaining whole cranberries and add them to the sauce with the
remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl
in the cold butter.
Slice the venison thinly (stir any juices into the sauce) and serve with the
sauce, reheated if necessary.
WASSAIL PUNCH
1 Dozen apples; baked
1 cup Water
4 cups Sugar
1 Tablespoon Freshly grated nutmeg
2 teaspoons Ground ginger
1/2 teaspoon Ground mace
6 Whole cloves
6 Allspice berries
1 Stick cinnamon
1 Dozen eggs, separated
4 Bottles sherry or Madeira wine
2 cups Brandy
Ancient England gave us the custom of "wassailing". It is based on the tradition
of friends gathering in a circle, whereupon the host drinks to the health of all
present. He sips from a glass of hot punch or spiced ale, then passes the glass.
A special bowl was used as the vessel. As each friend raises the vessel, before
sipping he or she proclaims the Saxon toast "Wass hael!" meaning "be whole" or
"be well." Although many versions exist, this one contains the symbolic
ingredients: apples, representing fertility and health; spices, signifying
riches and variety; eggs, a symbol of life and rebirth; as well as wine and
brandy.
The beverage is served hot, so plan on a heatproof punchbowl. This makes enough
for a crowd. Just how large a crowd depends on your group's taste for rich,
spicy wine drinks. Figure on at least 16-18 servings.
Cook's notes: This also can be made with a combination of beer and wine,
preferably sherry, with roughly 4 parts beer to one part sherry. The resulting
flavor is authentic to the Colonial period, but far less familiar to
contemporary palates.
Prepare the punch: Combine water, sugar, and spices in a large stainless steel,
enamel or glass saucepan.
Bring to a boil over medium-high heat, and boil for 5 minutes.
Meanwhile, beat the egg whites until stiff but not dry. In a separate bowl, beat
the egg yolks until light in color. In separate pans, bring the wine (and beer,
if used) and the brandy almost to the boiling point.
Fold the whites into the yolks, using a large heatproof bowl. Strain the sugar
and spice mixture into the eggs, combining quickly. Incorporate the hot wine
with the spice and egg mixture, beginning slowly and stirring briskly with each
addition. Toward the end of this process, add the brandy. Now, just before
serving and while the mixture is still foaming, add the baked apples.
Presentation: Serve in heatproof cups or punch glasses. Guests are welcome to
take part or all of an apple.
WASSAIL
2 Quarts apple juice
2 1/4 cups Pineapple juice
2 cups Orange juice
1 cup Lemon juice
1/2 cup Sugar
1 (3-inch) stick cinnamon
1 teaspoon Whole cloves
Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat,
and simmer 20 minutes. Uncover and simmer an additional 20 minutes. Strain and
discard cinnamon and cloves. Serve hot.
Yield: 3 quarts.
YULE MOON COOKIES
1 cup butter
1 1/4 cup sugar
2 tsp. grated lemon peel
1/4 tsp. salt
1 1/3 cup. flour
1 1/2 cups grated almonds (blanched)
1 tsp. vanilla
Icing:
2 cups sifted confectioner's sugar
1 tsp. vanilla
2 1/2 T. water
Cream together butter and sugar until fluffy and light. Add grated lemon peel,
salt, flour, grated almonds, and 1 tsp. vanilla; mix thoroughly. Place dough in
bowl. Cover and chill thoroughly. When dough is well chilled; or next day, roll
out dough to 1/8" thickness and cut with moon/crescent cookie cutter. Place 1/2"
apart on ungreased baking sheet. Bake in preheated 375 degree oven for 8 to 10
minutes.
Icing:
While cookies bake, combine confectioner's sugar, vanilla and water. Spread over
tops of cookies while still warm, but not too hot as icing will melt. Thin with
additional drops of water if glaze is too thick.
Allow cookies to cool. Yield: 10 dozen cookies.
YULE LOG COOKIES
1/2 cup Brown sugar, firmly packed
3 Tablespoons Butter or margarine, softened
1 Egg
1 cup All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Ground cardamom
1/4 teaspoon Baking soda
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground cloves
1/4 teaspoon Ground allspice
1/4 teaspoon Ground nutmeg
Red and green decorator icing
Preheat oven to 375 degrees.
In a medium bowl, beat the brown sugar and margarine until blended. Add the egg;
beat until well blended. Lightly spoon flour into measuring cup; level off. Add
the flour, baking powder, baking soda and spices; mix well. Divide the dough in
half. On a lightly floured surface, roll each half of dough with your hands to
make two 10 1/2-inch logs; flatten slightly to 1 1/4 inches in diameter. With a
spatula, place the logs 2 to 3 inches apart on an ungreased cookie sheet. Dip a
non-serrated knife in water; score each log diagonally at 3/4-inch intervals.
Bake for 11 to 13 minutes, or until set and no longer moist. Cool for 1 minute.
Remove from the cookie sheet; place on a wire rack. Cool for 5 minutes. With a
serrated knife, cut the logs at the scored lines.
Cool completely. Decorate each cookie with decorator icing to resemble a holly
leaf and berries.
Stollen
Ingredients:
1 tablespoon active dry yeast
2/3 cup warm milk (110°F / 45°C)
1 large egg
1/3 cup white sugar
1/2 tablespoon salt
1/3 cup butter, softened
2 1/2 cups bread flour
1/3 cup currants
1/3 cup sultana raisins
1/3 cup red candied cherries, quartered
2/3 cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners' sugar
1 teaspoon ground cinnamon
Directions:
In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10
minutes. In a large bowl, combine the yeast mixture with the egg, white sugar,
salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4
cup at a time, stirring well after each addition. When the dough has begun to
pull together, turn it out onto a lightly floured surface, and knead in the
currants, raisins, dried cherries, and citrus peel. Continue kneading until
smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl,
and turn to coat with oil. Cover with a damp cloth and let rise in a warm place
until doubled in volume, about 1 hour.
Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly
floured surface. Roll the marzipan into a rope and place it in the center of the
dough. Fold the dough over to cover it; pinch the seams together to seal. Place
the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth
and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven
to 350°F (175°C). Bake in the preheated oven for 10 minutes, then reduce heat to
300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until
golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with
confectioners' sugar, and sprinkle with the cinnamon.
Yule Gingerbread
Ingredients:
3 cups flour
1/2 cup brown sugar, packed
1/2 cup butter
3 eggs
4 tbs milk
1/2 cup light molasses
2 tbs dark molasses
2 tbs ground ginger
2 tsp ground cinnamon
1/4 tsp salt
2 tsp baking soda
Directions:
Preheat your oven to 375F. Combine all the dry ingredients (except baking soda)
in a large mixing bowl. Add 3 tbs of milk into a large saucepan along with the
molasses (both) and butter. Melt together over low heat. Add beaten eggs and
flour mixture to the melted ingredients. Dissolve baking soda in remaining 1 tbs
of milk, then add to the batter. Pour batter into a greased 10-inch baking pan.
Bake for approximately 45-50 minutes, or until a toothpick stuck in the middle
comes out clean.
Pork Roast with Rosemary and Garlic
Ingredients:
4 lb pork roast
2 cloves garlic, chopped
Rosemary, dried
Olive oil
Directions:
Preheat your oven to 325F. Place the roast in a pan, then rub the meat first
with olive oil and then the chopped garlic and rosemary. Pierce the pork with a
knife and stick in some pieces of garlic and rosemary.
Plum Pudding
Ingredients:
1/4 lb. flour 1/4 lb. currants 1 tsp. salt 1/4 lb. sultanas (small raisins) 1
tsp. allspice 2 cooking apples, peeled, cored and chopped 1 tsp. ginger 1 ounce
cut mixed (citrus) peel 1 tsp. cinnamon 2 oz. shredded almonds pinch fresh
grated nutmeg Juice and grated rind of 1 orange and 1 lemon 1/4 lb. fresh
breadcrumbs 1/4 lb. molasses (treacle) 1/2 lb. shredded suet 4 large eggs 1/4
lb. brown sugar 2 tbsp. brandy 1/4 lb. dried chopped apricots 1/4 lb. prunes 1/4
lb dates
Directions:
Sift flour, salt and spices into a large bowl. Stir in breadcrumbs, suet and
sugar. Add fruits, peel and rind. Beat lemon and orange juice, molasses and eggs
together and add to other ingredients. Steam for 6 hours -- a coffee tin filled
with the mixture and placed in a steamer in a covered pan does well. A little
vinegar and lemon juice in the water will prevent the pan from discoloration.
After steaming cover in a cool place and let age as long as possible - usually
about 5 weeks. To serve, re-steam for another 3 hours. Remove from tin, douse
with warm brandy and set it ablaze! If you haven't got six weeks before Yule to
prepare a proper pudding a tinned one from Crosse & Blackwell will do fine. Just
be sure to always heat the pudding first, no matter who made it, or all the
warmed brandy in the world won't help. And don't forget the hard sauce!
Savory Lamb Stew
Ingredients
2 lb boneless lamb stew meat, such as shoulder, cut into 2-inch chunks
salt and freshly ground pepper
1 large onion, cut into 8 wedges
1 cinnamon stick
1/2 tsp turmeric
pinch of crumbled saffron threads
1 qt chicken stock or low sodium broth
5 medium carrots, quartered lengthwise and halved crosswise
3 large celery ribs, halved lengthwise and quartered crosswise
5 small zucchini, halved lengthwise & crosswise
10 small pattypan squash, trimmed
1-15 oz can chickpeas, drained and rinsed
Directions:
Heat 1 Tblsp of oil in a large heavy saucepan. Generously salt and pepper the
lamb. Sauté the meat in 3 batches over moderately high heat until browned, about
5 minutes per batch. Transfer to a platter. Add 1 teaspoon of oil to the pan and
cook the onion over moderate heat until browned on both sides, about 4 min.
Transfer to the platter. Return the meat to the saucepan. Add the cinnamon
stick, turmeric, saffron, chicken stock and 1 quart of water and bring to a
simmer over high heat. Reduce the heat to moderately low and simmer until the
meat is tender, about 1 hour. (The stew can be made ahead to this point and
refrigerated overnight. Rewarm before proceeding.) Add the carrots, celery and
onion wedges to the saucepan and return to a simmer. Cook until carrots are
almost tender, about 15 minutes. Add the zucchini, pattypan squash and chickpeas
and cook until just tender, about 10 minutes longer. Discard the cinnamon stick
and season the stew with salt and pepper. Transfer the stew to a bowl and serve.
Serves 10. Serve with a good Pinot Noir, red Burgundy, Provence red, Bordeaux,
Cabernet Sauvignon, or Merlot.
Beer-Marinated Lamb Chops with Southwest Rub
Ingredients
4 bone-in Lamb Shoulder Chops, cut ¾ or 1-inch thick
1 bottle (12 ounce) Samuel Adams Summer Ale
4 cloves garlic, crushed
Rub:
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon each coarse ground salt and black pepper
1 teaspoon dried oregano leaves
½ teaspoon ground cumin
Directions:
Place beer and garlic in a shallow glass baking dish; add lamb and turn to coat.
Set aside 20 to 30 minutes to marinate. Meanwhile, heat charcoal 30 minutes
until covered with a thin layer of gray ash or heat gas grill 10 minutes on High
with lid closed. Combine rub ingredients in a small bowl. Remove lamb from
marinade and pat dry with paper towels; discard marinade. Sprinkle rub on both
sides of chops; press to adhere. Grill chops 4 inches above medium heat (375°
grill surface temperature). Cook 5 to 7 minutes per side, depending on
thickness. Remove from grill when internal temperature of chops reaches 145°F
for Medium-Rare doneness.
Roasted Rack Of Lamb
(with Mashed Sugar Snap Peas, Sweet Potato Crisps And Saffron Mint Sauce)
Ingredients
1 Rack of Lamb, Frenched and cut in half, 4 bones per each portion
20 Sugar Snap Peas, cleaned
3 oz. Mashed Potatoes
2 Tbsp. Diced Beefsteak Tomatoes
I Tbsp. Julienne Mint
1/2 cup Pea Shoots
3 Tbsp. Sweet Potatoes, Julienne and crisp in 350° F vegetable oil
1 tsp. Olive oil
1 tsp. Rice Wine Vinegar
3 oz. Lamb Juice
I tsp. Heavy Cream
5 Saffron Sprigs
1 tsp. Mint
Salt and Pepper to taste
Pam Spray for Cooking
Thyme Sprigs for Lamb
Directions:
Spray grill with pan. Season lamb with salt, pepper and thyme sprigs. Grill lamb
for 2 minutes on both sides and then: roast in a 500° F oven for 5 minutes until
rare, or medium rare. Remove from oven. Place 20 sugar snap peas in boiling
salted water and cook until soft, remove to food processor (but reserve 5 sugar
snap peas in ice water for garnish). Process remaining 15 sugar snap peas until
pureed, remove and fold into hot mashed potatoes. Salt and pepper to taste. For
Sauce: Add lamb juice to pan that the lamb cooked in, bring to a boil and add
the cream (butter optional). Add saffron and mint, reduce to a sauce. Season
with salt and pepper to taste. For Salad: In a mixing bowl add pea shoots, crisp
sweet potatoes, oil, vinegar, salt and pepper, Reserve. For Plate: Spoon sugar
snap peas puree in middle of plate, add sliced lamb. Add pea shoot salad on top
of mashed sugar snap pea puree. Spoon sauce around and garnish with diced sugar
snap peas, tomatoes and mint.
Barbecued Salmon
Ingredients
4 salmon fillets
6 tb Rum Barbecue Sauce (2 g )
Directions:
Brush the fillets with a thin coating of barbecue sauce. Marinate the fish in
the refrigerator for 2 hours. To grill, lightly brush the grill with vegetable
oil and barbecue the salmon, skin side down in a covered grill for about 15
minutes per inch of thickness. Close the vents during the last 4 to 5 minutes
for a smoke flavor. To cook indoors, preheat the broiler to its highest setting.
Arrange the salmon on a foil-lined baking sheet and broil for 4 to 5 minutes per
side or until the fillets are opaque in the center and are slightly firm.
Tuscan Country Chicken Roast
Ingredients
1 3-4 lb chicken
12 fresh bay leaves or 6 dry bay leaves, more to taste
1/2 lemon, in two
2 cloves garlic, 1 sliced in two
salt and freshly ground pepper
Directions:
Take chicken out of fridge and let stand, covered, for about an hour before
cooking. Preheat oven to 400° F. Rinse chicken thoroughly in cold water inside
and out. Place quarter lemons, salt, pepper, whole garlic clove and a bay leaf
in cavity. Secure shut with a couple of toothpicks or a wooden skewer. Seperate
skin from breast. Insert bay leaves into breast between skin and meat. Place 1/2
clove garlic in hollow of thigh. Salt and pepper front and back of chicken.
Place on rack in a shallow pan in preheated oven, adding about 1/4 inch hot
water to pan to keep drippings from burning, roast for 1 1/2 hours, adding water
occasionally as it evaporates. Reduce heat to 350 and cook another 1/4 to an
hour till done. Chicken is done when thigh moves back and forth easily, and
juices run clear. Remove from oven, place on platter and serve. Best if you let
stand for about ten minutes after cooking.
Gravy: Add 1/2 cup of water to concentrated juices left in pan, scraping with
wooden spoon to loosen any sticky bits. Reduce if necessary.
Barbecue Sauce
(Try this with the roasts and the barbecue in this page.)
Ingredients
3 cups German Lowcarb Ketchup
1 cup minced onion
1 cup dry red wine
3 large garlic cloves -- minced
2 tablespoons ginger -- grated
2 tablespoons worcestershire sauce
2 tablespoons dijon mustard
1/2 cup soy sauce
1/2 cup brown sugar (substitute by brown sugar twin)
1 cup oyster sauce
1 teaspoon tabasco sauce
1 teaspoon ground coriander
black pepper to taste
Directions:
Combine all ingredients and simmer for 20 minutes. Cool and serve on the side.
This freezes well
Tons more to come until Yule 2006!
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