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Fall Dinner Menu Appetizers Salad Main
Course Dessert 4-6
oz. Triple Cream Brie
2-3 Tab. Brandy 2 Tab. golden raisins 2 Tab. dried cherries Remove rind from brie and cut into chunks approximately 2 inches in size and place in an oven safe serving dish. Bake brie in a 375 degree oven until melted ( about 15 minute). In a microwave safe bowel, mix remaining ingredients and microwave on "high" for 1 minute. Pour fruit and brandy over melted brie and serve with baguettes or crackers. 6
tablespoons olive oil In a small bowl, combine the olive oil, lemon juice, feta cheese, oregano, garlic, and cinnamon. Season with salt and pepper and whisk together. Makes about 2/3 cup. Best with subtle greens, like butter lettuce, or romaine is the classic partner. Toss with tomatoes, green or red onions and freshly roasted walnuts. Rock Cornish game hens work well in this recipe if pheasant is unavailable. The birds are browned quickly wand then roasted slowly to bring out the flavor while you baste them in an apple brandy sauce.
3 large pheasants cleaned and rinsed Preheat oven to 350 degrees F. In a large Dutch oven over medium-high heat, quickly brown pheasants in oil on all sides. Place apples and onions around pheasant. Pour applejack on top and let it heat for 1 minute, then ignite. Shake pan until flames subside. Dust top of pheasant with nutmeg. Place pan in oven and bake until juice runs clear when tip of knife is inserted in thigh of bird (about 1 hour). Remove pheasant, cooked apples, and onions to a platter and keep warm in oven. Transfer pan juices to a saucepan. Heat over medium-high heat until simmering, then stir in half-and-half. Let mixture cook 5 minutes, stirring frequently, then season to taste with salt substitute and pepper. Pour over pheasant and serve. Creamy Gorgonzola Polenta
2 1/2 cups chicken stock In a large saucepan over medium-high heat, bring stock to a boil. Reduce heat to medium. Add polenta by the tablespoon, stirring constantly to prevent lumps from forming. Continue stirring as mixture cooks (about 20 minutes). Polenta will pull away from sides of pan. Stir in butter, salt, cheese and cream (if used). Olive and Asparagus Sauté The dish is equally good with carrots, eggplant, or zucchini.
1 pound thin asparagus Trim tough stems from asparagus. In a large skillet over medium heat, sauté garlic and olives in oil about 5 minutes. Add asparagus, salt, pepper, and the water. Cover and cook over medium heat until asparagus is tender (3 to 5 minutes). 12
ounces semisweet gourmet chocolate such as Ghirardelli In a small saucepan, melt chocolate over low heat, stirring constantly. Once chocolate is partially melted slowly add cream in 3 batches, stirring constantly. Once chocolate and cream are incorporated, transfer to a fondue pot and serve with strawberries.
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