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Press-Republican. (Plattsburgh, N.Y.) 1966-current, December 14, 1995, Image 19

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ie l- vn ? 1, ly ie 8, u- id ut n. id is- he ;p- se in he ;e- >ut on he gh in an to i8. raid m«r- PRESS-REPUBLICAN - PLATTSBURGH, N.Y. SMORGASBORD \ THURSDAY, DECEMBER 14,1995 PAGE C-3 ter >ur ing itil sen afe me ter ;er, zap itt ery h a nry ikin t it lap It » u n • and plui IU to P l» S230. •;v. T ;;*;•.. : ;•=. It's here — that magical time of year when friends and family get together to share memories, catch Up on what's new and create traditions that will in time hej^debrated by. the next genera- tion. ~ With busy schedules, loads of after-school activities and the search for holiday gifts, how does a busy host have time to create mentis with excitement and flair? Rather than falling back on the familiar, combine a new distinc- tive recipe idea or two into a menu that already is filled with special dishes reserved for the holidays. For example, try duck instead of.your usual holiday ham or turkey. Duck is easy to prepare, moist and succulent, and an in- credibly creative choice because it takes on the .flavors of other ingredients while cooking, like the distinctive cont/asting fla- vors, of Dijon mustard. The smooth texture and pungent fla- vor of a classic Dijon mustard enhances everything from salads to sauces and appetizers to en- trees. The holiday season is a time for celebration with moments set aside to relax and rekindle rela- tionships., Bring food to your table that is as festive as the season and as memorable as the occasion. It's a great way to show family and guests you care. Holiday entertaining tips • Plan-ahead, always shop ahead of time and create menus that will not only serve your guests but serve you and your family the day after. •• Carry the color of the season right to your table using decora- tive accents such as pine cones, berries and even greenery that will bring the outdoors in. If flowers are not in your budget, consider arrangements of Christmas ornaments on a table, accenting the table with plaid ribbon. • If you're short on entertain- ing space, and want to share the season with many family and friends, plan several smaller par- ties or get-togethers. A tree- trimming party can be followed with dessert. Or your office friends might enjoy a holiday brunch and \holiday-cookie ex- change.\ • Rely on seasonal vegetables and fruits such as squash, yams, apples, grapes, kumquats and oranges, as they will be plentiful and not difficult to locate. • Count on make-ahead recipes for side dishes, and hors d'oeuvres that are simply heat and serve if you plan to make va- riety part of your menu. • To make holiday parties ex- tra special without adding too much, expense, select a signature liqueur, such as B & B from France and use it to add flavor to everything from sauces to coffee and eggnog. Tips for preparing duck While most people shy away from including duck on their menu, duckling products are as versatile as other poultry. In fact, not only is duck comparable to chicken and turkey, in terms of nutrition, if one removes the skin and fat the nutritional profile scores even higher than beef or other poultry. These tips, provided by Maple Leaf Farms, the nation's leading duckling producer, will convince you to add \duckling the poultry with pizzazz\ to your next din- ner. • Whole duckling can be roasted, grilled, barbecued, prepared in a crock pot, quartered, or stir-fried. • A whole duckling weighs 4 to 6 pounds and serves 2 to 4 peo- ple, If entertaining or serving a large family or holiday meal, prepare several ducklings, which will take up as much oven space as one larger bird. • If duckling is frozen, thaw 24 hours in original package inside the refrigerator. It is not recom- mended that a bird be thawed in water. However, for quick thaw- ing, it may be placed in a pan of „. cold water. • Duckling will self-baste if be- fore roasting, a sharp knife or fork is used to score the skin at one-inch intervals. Be careful not to prick the meat as this will cause the duckling to lose its natural juices and become dry. • A trivet placed on the bottom of a roasting pan will help liquids drain. • Cook duckling 30 to 35 minutes per pound at 350 degrees F. The internal temperature should reach 165 degrees F when measured with a meat thermometer. • • Rapidly reheat duckling in an oven to a minimum of 165 degrees F before serving. Duck Cassbulet Served with crusty tolls and a crisp salad, this recipe is great for a crowd of hungry friends after they've helped trim the tree! Makes 4 to 6 servings 1 Tbsp. vegetable oil 1 (5 lb.) duck, cut into 8 pieces 1 lb. turkey sausage links, cut into 2-inch pieces 1 cup diced onions 1 Tbsp. chopped garlic 1 (28-oz.) can whole peeled tomatoes, diced and liquid reserved 1 (13 3 /4-fluid oz.y can beef broth Va cup B & B Liqueur 3 sprigs fresh thyme 2 bay leaves Vs cup Dyon mustard .2 (15-oz.) cans white beans, rinsed and drained 2 Tbsp. chopped fresh parsley In 8-quart pot, over medium heat, heat oil. Place duck in pot. skin-side down; sear for 6 to 8 minutes or until golden brown. Turn over duck pieces arid cook, for 4 to 6 minutes. Remove duck; pour off fat. In same pot, cook sausage for 8 to 10 minutes or until browned. Remove sausage; pour off all but 1 tablespoon fat. ' In same pot, saute onions and garlic for 2 to 3 minutes or until golden. Add tomatoes with liquid, beef broth, liqueur, thyme, bay leaf and reserved meat. Heat to a boil; reduce heat to a simmer. Cover and cook over low heat for 1 hour. Remove t>ay leaves. Stir in mustard and beans. Cook for 15 minutes. Serve garnished with parsley. Dijon Peppercorn Crusted Duck Decidedly different, this recipe can be served family style ac- companied by glazed carrots or acorn squash. Makes 3 to 4 servings 1 (5 lb.) duck 1 Tbsp. vegetable oil Vt cup Dijon mustard V:i cup fresh bread crumbs 1 to 2 Tbsp. crushed pepper- corn'melange (black, pink, white and green peppercorns) 1 Tbsp. chopped fresh parsley. Quarter duck; bone and remove skin from breast. In a large skillet, over medium heat, heat oil. Sear duck legs and breast in hot oil for 5 to 6 minutes per side or until golden brown. (Legs may take 2-3 minutes longer.) Transfer to a roastine pan and .reserve renderew duck fat; Spread mustard over duck pieces. In small bowl, combine bread crumbs, peppercorns, parsley and 2 tablespoons reserved duck fat. Gently press crumb mixture on duck pieces. Roast at 400 degrees F for 30 minutes; remove breast pieces from oven and keep warm. Roast remaining duck pieces for 15 minutes more or un- 'til the internal temperature of the leg and thigh reach 165 degrees F. Serve hot. Caramelized Onion Tartlets This easy hors d'oeuvres recipe combines several unique flavors in a rich and satisfying welcome treat. Makes 24 appetizers 2V2 cups chopped onions 5 Tbsp. margarine or butter, melted, divided V* cup B & B Liqueur Vi cup heavy cream V-i cup shredded Gruyere cheese 3 Tbsp. Dijon mustard 2 Tbsp. chopped fresh parsley 8 sheets phyllo dough, defrosted In skillet, over medium heat, saute onions in 1 tablespoon margarine or butter for 12 to 14 , minutes or until golden. Add li- . queur and cream. Heat to a boil; reduce heat and simmer until mixture thickens. Remove. from heat; stir in cheese, mustard and parsley. Place 1 sheet of phyllo dough on a clean work surface; brush with some remaining mar- garine or butter. Top with another sheet of phyllo dough and brush with some margarine; repeat layering 2 -more times. Cut layered phyllo dough into 12 squares. Place each piece of phyllo, margarine-side down, into IV2 inch-muffin pan cups. Fill lined cup with 1 rounded teas- poon cheese mixture. Fold edges in and gently press down, Repeat with remaining phyllo and fill- ing. Bake at 400 degrees F for 18 to 20 minutes or until golden brown. Remove from pan. Serve immediately. Warm Creole Bread Pudding Inspired by Christi Carter of The Carter House Inn, Eureka, Calif., this dessert says, \Thank you for being a guest at my table.\ Makes 6 servings 8 oz. French bread, cut into Vi -inch cubes l h cup dried currants, chopped dried apricots or dried cherries 3 cups milk 1 cup heavy or whipping cream % cup sugar Vs>. cup margarine or butter, melted V:i cup B & B Liqueur 2 eggs 2 tsp. vanilla extract 1 tsp. almond extract 1 tsp. ground nutmeg Soft Whipped Cream, recipe follows Mint sprigs, for garnish In lightly greased 8-by-8-by- 2-inch baking pan, combine bread cubes and currants, apricots or cherries; set aside. In large bowl, whisk together milk, cream, sugar, melted margarine or butter, liqueur, eggs, extracts and nutmeg; pour over bread mixture. Cover and chill 4 hours or overnight. Bake at 350 degrees F for 45 minutes or until set and golden brown. Cool slightly. Cut into squares. Serve warm topped with Soft Whipped Cream and garnished with mint springs. Soft Whipped Cream: In small bowl, with electric mixer at high speed, beat V'i cup heavy or whipping cream until soft peaks form. Gently stir in 2 tablespoons B & B Liqueur and 1 tablespoon sugar. Roost Duckling with Cherry Sauce Guests will be impressed by the pi-esentation of this main course and the subtle yet delicious flavor combinations are sure palate pleasers. • Makes 4 servings 1 (5 lb.) duck Salt and pepper lYz cups B & B Liqueur, divided Y-i cup red currant jelly Y% cup canned pitted dark sweet cherries, drained and halved 1 tsp. cornstarch 1 Tbsp. water 1 Tbsp. chopped fresh parsley Salt and pepper, to taste With a knife or fork, score or prick duck skin all over. Season with salt and pepper. Place duck in roasting pan; pour 1 cup li- queur over duck. Roast at 350 degrees F for 2 hours or until in- ternal temperature of leg and thigh reaches 165 degrees F. Pe- riodically remove pan drippings. Remove fat from drippings and discard fat. In saucepan, over high heat, heat remaining Vi cup liqueur and red currant jelly to a boil. Reduce heat; simmer until mixture thickens and is reduced to Vi cup. Brush duck with 1 ta- blespoon liqueur mixture. Place duck under broiler and cook until crisp. Remove duck and lightly tent with aluminum foil. Add duck drippings and cherries to remaining liqueur mixture, heat to a boil; reduce, heat to a sim- mer. Blend cornstarch and water; pour into simmering sauce, stirring until sauce thickens and begins to boil. Stir in parsley; season with salt and pepper to taste. Serve cherry sauce with duck. Dijon Rosemary Roasted Potatoes These potatoes can be served with a variety of main courses and are ideal for entertaining. • Makes 6 servings Vs cup olive oil Vi cup Dijon mustard 1 Tbsp. chopped fresh rosemary leaves or 1 tsp. dried rosemary leaves 2 cloves garlic, chopped 12 medium red bliss potatoes, quartered In large bowl, whisk together oil, mustard, rosemary and garlic. Toss mixture with potatoes and place on a baking sheet. Bake at 400 degrees F for 1 hour or until golden and crispy, turning often. Serve hot. Ginger is not a root — it's a rhiozome Savory Roast Beef with Green Beans and Carmelized Onions An alternative to turkey is a Savory Roast Beef AP Photo By Th« Associatad Pr««i A beef roast is a classic choice for a holiday meal, and it's easy to prepare, even for the first-time \roaster.\ Actually, roasting is a simple three-step process: • Heat oven to temperature specified in recipe. • Place roast, straight from the refrigerator, fat side up, on rack in shallow roasting pan. Season beef before cooking, if desired. Insert meat thermometer into thickest part of roast, not resting in fat or touching bone. Do not add water or cover. • Roast according to time and temperature specified in recipe. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 15 minutes. Temperature will continue to rise 5 degrees F to 10 degrees F to reach desired doneness and roast will be easier to carve. Savory beef roast is simple arid easy to prepare. Press garlic and black pepper into lean beef roast and place in the oven. The roast cooks unwatched, leaving plenty of time to prepare the side dish, Green Beans and Caramelized Onions, made with convenient frozen green beans. Because the roast is boneless, carving will be a cinch. Bakery rolls and a favorite dessert, either purchased or homemade, complete the easy, great-tasting holiday menu. Savory Beef Roast Total preparation and cooking time: 2 V-i to 2>Vi hours • 3-cloves garlic, crushed V-i to '•% tsp. cracked black pepper 4- to 6-pound beef round tip roast, tied For the sauce 12-oz. jar brown beef gravy 'A cup water Vi tsp. Worcestershire sauce Heat oven to 325 degrees F. Combine garlic and pepper; press evenly into surface of beef roast. Place roast in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water or cover. Roast in a 325-degree F oven for about 2 to 2 V-i hours for medium-rare; 2 Va to 3 hours for medium doneness. Remove roast when meat ther- mometer registers 140 degrees F for medium-rare, 155 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. The temperature will continue to rise to 145 degrees F for medium-rare, 160 degrees F for medium. Remove rack, from roasting pan; stir sauce ingre- dients into pan drippings. Cook over medium-low heat for 3 to 5 minutes or until hot and bubbly, stirring occasionally. Carve roast into thin slices and serve with sauce. Serve with green beans and caramelized onions. Makes 7 servings. Nutrition facts per serving: 337 cal., 50 g pro., 3 g carbo., 13 g fat, 5.1 mg iron, 356 mg sodi- um, 138 mgchol. Green Beans and Caramelized Onions Total cooking and preparation time: 1 hour 4 slices bacon, cut into 1-inch pieces 2 large onions, about 1 .lb. total, cut lengthwise into '/^-inch thick wedges 16-oz. package frozen whole or French-cut green beans 2 Tbsp. red-wine vinegar 1 Tbsp. packed brown sugar . Salt and pepper In a large nonstick skillet, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. Remove with slotted spoon; drain on paper towels. T Pour off all but 2 tablespoons bacon drippings. Add onions; cook over medium-low heat 35 to 40 minutes or until very soft, stirring occasionally. Meanwhile, prepare green beans according to package direc- tions using salt. Keep warm. Stir vinegar and sugar into onions. Increase heat to medium-high; cook and stir 1 to 2 minutes or until liquid is evaporated. Stir in green beans and bacon; toss lightly. Season with salt and pepper, as desired. Serve im- mediately with Savory Beef Roast. Makes 7 servings. Nutrition facts per serving: 108 cal., 3 g pro., 13 g carbo., 6 g fat, 0.9 mg iron, 230 mg sodium, 7 mg chol. Recipes from: Meat Board, Test Kitchens Cooks' proper terminology for ginger when it's purchased in the produce department is \fresh ginger,\ not ginger root. That's because fresh ginger is, technically, hot a root but a rhizome, which is an underground stem producing roots and leafy shoots. A whole piece is called a \hand\ of ginger because the branches look like fleshy fingers. Store fresh ginger in a hydrator for a few days. For longer storage, freeze, in a plastic bag overwrapped with foil. Grate ginger, thin brown peel and all, as needed in desserts, sauces, stir-frys. REMINDER TO ADVERTISERS CHRISTMAS DEADLINES ALL MATERIALS MUST BE FOR ADVERTISING TO BE IN OUR OFFICE BY... PUBLISHED ON... 4:30 Wednesday, December 20 Saturday, December 23 4:30 Wednesday, December 20 , Sunday, December 24 NO PAPER CHRISTMAS DAY, MONDAY, DECEMBER 25th 4:30 Thursday, December 21 : Tuesday, December 26 4:30 Thursday, December 21.. TV Spotlight, Saturday, December 3a Noon Friday, December 22 . Wednesday, December 27 Noon Friday, December 22 Thursday, December 28 4:30 Tuesday, December 26 Friday, December 29 3:00 Tuesday, December 26 Press Extra, Saturday, December 30 4:30 Tuesday, December 26 . Friday, December 29 CLASSIFIED COLUMN DEADLINES: 11:30 Friday, December 22 Saturday, December 23 3:30 Friday, December 22 Sunday, December 24 11:30 Saturday, December 23 . Tuesday, December 26 11:30 Tuesday, December 26 Wednesday, December 27 e- Press-Republican ... c •

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