A Collection of Great Recipes

Chicken with Mixed Fruits

3 lbs Chicken
6 cloves garlic (minced)
1 - 2 tbs thyme
1 tbs cumin
1 tsp ginger
1 tsp salt
1/2 cup olive oil
4 tsp green peppercorns
1 cup black olives
1 1/2 cup dry appricots
1 cup figs
1/2 cup red wine vinegar
1/2 cup maderia

1. Marinate chicken and fruit overnight.
2. Arrange chicken and fruit in single layer.
3. Pour marinade over mixture.
4. Sprinkle 1/4 cup brown sugar over chicken.
5. Bake covered for 20 mins at 350 F. Then uncover, bake 40-45 minutes
6. Sprinkle with 1 cup pecans and serve.

Notes

1. Olives and maderia can be omitted depending on taste and availability.
2. Beware of whole peppercorns!

Cranberry Vinagrette

1/4 cup fresh or frozen cranberries
1 tbsp fruit sugar
1 tsp grated orange zest
2 tbsp + 2 tsp cider vinegar
1/2 tbsp Dijon mustard
2 tbsp orange juice, freshly squeezed
2 tbsp lemon juice, freshly squeezed
1/4 cup vegetable oil
salt and pepper to taste

1. In medium skillet, over medium heat, combine cranberries, sugar, orange zest and vinegar, cooking until cranberries pop, about 5 minutes.
2. Set aside to cool.
3. Transfer to blender and puree until smooth.
4. Add Dijon mustard, orange juice and lemon juice.
5. Transfer to bowl and whisk in oil.
6. Season to taste.

Wild Mushroom Sauce

1 cup quartered wild mushrooms
2 tbsp minced shallots
1 tbsp butter
1 cup beef stock
6 sun-dried tomatoes, blanched, drained and chopped
2 cups 18% cream
1/4 cup bourbon
1 tbsp chopped fresh sage
salt and pepper to taste

1. Over medium-low heat, saute mushrooms and shallots in butter.
2. Add stock and bring to boil, reduce liquid by half.
3. Add tomatoes, cream, bourbon and sage.
4. Reduce heat and simmer, stirring frequently, 30 minutes or until desired thinkness is achieved.