Posted in menu: Pork Loin Roast with Apricot Blatjang (Chutney), tagged Apricot, blatjang, brandycake, Chutney, Kalhua, Pork, pound cake, Prosciutto, Sage, Stuffing, sweet potatoes on October 10, 2008 | Leave a Comment »
Apricot chutney adds flavor and texture to this delicious pork loin roast.
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Apricot Glazed Chicken with Dried Figs and Sage
Cook Time40 min
8 servings
Ingredients:
2 roasting chickens, cut into pieces
1 (12-ounce) jar apricot preserves
15 medium dried figs
1/3 cup olive oil
1 tablespoon white vinegar
3 pinches salt
20 grinds black pepper
10 cloves garlic, peeled
25 to 35 sage leaves
Directions:
Preheat oven to 400 degrees F. Trim any extra fat from the chicken pieces and transfer [...]
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Posted in Stuffing, tagged Prosciutto, Sage, Stuffing on September 30, 2008 | Leave a Comment »
Cornbread, Sage and Prosciutto Stuffing
Ingredients:
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 ribs celery from the heart, chopped
1 medium onion, chopped
Salt and pepper
2 teaspoons poultry seasoning
4 sprigs fresh sage (2 tablespoons) chopped
2 tablespoons chopped flat leaf parsley, eyeball it
1/4 pound prosciutto, deli sliced like bacon, then chopped
3 corn muffins, crumbled
1 cup chicken stock or broth or, [...]
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Risotto with Wild Mushrooms, Garlic and Sage
Serves: 4
Ingredients:
1 teaspoon olive oil
2 teaspoons butter
1/3 cup chopped shallots
1 cup sliced wild mushrooms, such as shiitaki, cremini or oyster mushrooms
3 cloves minced garlic
1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
3 cups low-sodium chicken broth
1/3 cup dry sherry
1/3 cup freshly grated Parmesan cheese
pinch of salt
freshly ground [...]
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