Category: Pictures

Duck Breasts with Sour Cherry Onion Sauce over Polenta

Ingredients:

3 tbsp. of unsalted butter
2 tbsp. of dry sherry
4 tbsp. cream
1 8.25 oz. container of chicken stock
1 tbsp. of honey
1 tsp. minced garlic
1 tsp. chopped fresh ginger
1 juice of an orange
1 medium size yellow onion
½ cup of dried sour cherries
¼ cup parmesan cheese
4 tbsp. polenta
2 thawed Maple Leaf Farms Duck Breasts

Directions of Duck Breasts:

1. Thaw Maple Leaf Duck breasts.
2. Score the skin on each duck breast.
3. Cut onion into thin slices.
4. In a saucepan add: butter, onions, sherry, ginger, garlic, honey, juice of an orange, cherries, chicken stock.
5. Cook until onions are caramelized about 15 minutes over medium heat.
6. Stir in 2 tbsp. cream.
7. Add Maple Leaf Farms Duck breasts to sauce. Cook for about 10 minutes over medium high heat.
8. Turn oven until broil.
9. Remove duck breasts from sauce put on cookie sheet skin side up. Broil duck breasts until skin is crispy.
10. Let duck breasts sit for 10 minutes before cutting into slices.
11. Bring 1 cup of water to boil.
12. Gradually stir in polenta.
13. Reduce heat and continue stirring for 5 minutes.
14. Add Parmesan cheese and 2 tbsp. cream to polenta.
15. Add sliced duck breasts to sauce, bring to medium heat.
16. Plate polenta on two plates.
17. Top with sauce and sliced duck.

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Smokey Fig and Garlic Chicken and Arugula Flatbread

Ingredients:

½ cup of Rothschild Farm Smokey Fig and Garlic jam
1 flat bread package Flat Out
½ cup of cooked chicken
½ cup of goat cheese
½ cup of arugula
2 tbsp. of balsamic vinegar

Directions:

1. Spread jam on flatbread.
2. Top with chicken and goat cheese.
3. Bake at 370 for about 7 minutes or until crust is crispy.
4. Top with arugula and balsamic vinegar.

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Spicy Oyster Sauce with Shrimp and Chinese Broccoli and Mushrooms

Ingredients:

½ lb. of fresh shrimp
1 cup of Chinese Broccoli chopped
½ cup of sliced white onions
1 cup of chopped Chinese mushrooms
3 Tbsp. of oyster sauce
2 Tbsp. of soy sauce
2 Tbsp. of Sesame oil
½ cup of fresh orange juice
1 tsp. of honey
1 tsp. of chili garlic sauce
1 tsp. of fresh ginger chopped
2 cloves of garlic chopped

Directions:

1. Clean and devein shrimp, remove shell and set aside.
2. In a large frying pan add garlic, and ginger with sesame oil cook 3 minutes.
3. Add to frying pan: soy sauce, orange juice, oyster sauce, honey, chili garlic sauce, stir and heat 3 minutes.
4. Turn up heat to medium high add broccoli, onions, mushrooms. Sauté for 5 minutes.
5. Add shrimp, sauté until shrimp are cooked about 5 more minutes.
Plate and serve with white rice.
Serving size 1 large portion

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Dulce De Leche Praline Banana Bread

Ingredients:

2 ripe bananas
1/3 cup of soft unsalted butter
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 ½ cup of flour
½ cup of Dulce De Leche Pralines chopped
½ cup of mini chocolate chips

Directions:

1. In a bowl mash bananas with butter.
2. Add egg and sugar and mix.
3. Add flour and baking soda.
4. Mix in pralines and chocolate chips.
5. Pour into greased bread pan.
6. Bake at 350 degrees for one hour.

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6 Bulb Garlic Roasted Chicken

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Cavit Annual Gourmet Pizza Winner

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Grecian Style Maple Leaf FarmsDuck with Orzo Salad

Ingredients for MapleLeaf FarmsDuck Breast

2 thawed Maple Leaf Farms Duck breast
3 tbsp. of dry white wine
4 tbsp. of olive oil
2 tbsp. of lemon juice
1 tbsp. of fresh oregano chopped
1 tsp. of minced garlic
Dash of salt
Dash of pepper

Ingredients for Orzo Salad

1 cup of Orzo
1 cup Tzatziki sauce
2 tbsp. of Balsamic Vinegar
2 tbsp. of Olive oil
¼ cupCherub tomatoeschopped
¼ cup Red onion finely chopped
¼ cup Cucumbers chopped
¼ cup Kalamata olives chopped
2 tbsp.Garlic chopped
1 package of Greek Feta cheese
¼ cup Sweet redpepper chopped
Dash of salt
Dash of pepper

Directions of Orzo Salad:

1. Cook orzo in 3cups of boiling water cook till tender, about 10 minutes.
2. Rinse in cold water and drain, set aside.
3. In a large bowl mix together Tzatziki sauce, olive oil and balsamic vinegar.
4. Add to sauce: onions, cucumbers, tomatoes, olives, garlic, cheese, and red pepper, salt and pepper.
5. Gently stir in orzo and put in refrigerator for 30 minutes.

Directions of Duck Breasts:

1. Thaw Maple Leaf Duck breasts.
2. In a bowl add: olive oil, lemon juice, white wine, garlic, salt, pepper and oregano. Add duck breasts and marinade for an hour.
3. In a frying pan put duck breasts skin side down and marinade over medium high heat. Cook for 10 minutes. Turn duck breasts once.
4. Turn broiler on, remove pan from stove top and put under broiler skin side up for 3-5 minutes to crisp up duck breasts skin.
5. Remove and let stand for five minutes, then slice breasts.
6. On each plate put Maple Leaf duck breast next to orzo salad.

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Jarlsberg Cheese and Ham Pizza

Ingredients:

1 lb. of fresh pizza dough
1 cup of shredded Jarlsberg cheese
½ cup of cooked diced smoked ham
¼ cup of cooked crumbled bacon
¼ cup of chopped red onion
¼ cup of sliced and chopped mushrooms
3 tbsp. of olive oil
2 tsp. of minced garlic

Directions:

1. Preheat oven to 375 degree.
2. Roll-out pizza dough into a round 1/2 inch thick put on pizza pan.
3. Evenly spread with a spoonolive oil garlic over pizza dough.
4. Take ½ cup of cheese and spread over olive oil.
5. Top pizza with rest of toppings: ham, bacon, onion, mushrooms and ½ cup of cheese.
6. Bake pizza at 380 degrees for 10-15 minutes or until crust is brown.

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Teriyaki Ginger Salmon Sliders

Ingredients:

2 King’s Hawaiian Sweet Rolls
.25 oz. of Fresh Salmon Fillet
2 tbsp. of teriyaki sauce
1 tbsp. of sesame oil
1 tsp. of fresh grated ginger
2 tsp. of Wasabi Mayonnaise
1 tsp. of pickled ginger

Directions:

1. In small bowl combine teriyaki sauce, sesame oil and fresh ginger.
2. Cut salmon into two pieces marinate in teriyaki sauce for 4 hours.
3. Turn oven on to broil.
4. Put salmon on cookie sheet and broil about 7 minutes until cooked. Set aside.
5. Cut King’s rolls in half
6. Spread one tsp. wasabi mayonnaise on each roll.
7. Top mayonnaise with ½ tsp. of fresh ginger.
8. Top with cooked salmon.

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Raspberry Fig Jam

Ingredients:

2 containers of fresh raspberries
1 16 oz. container of Black Figs
Juice of one orange
5 cups of sugar
1 Certo Liquid Fruit Pectin Pouch
1 Sure Jell Box of Premium Fruit Pectin

Directions:

1. Rinse figs and raspberries in cold water.
2. Cut up figs into bite size pieces.
3. Put figs and raspberries in a large kettle over medium heat.
4. Add sugar, cover over medium heat for 20 minutes.
5. Add juice of orange.
6. Bring to boil for five minutes.
7. Turn off heat, add pectin.
8. Ladle into jars.
9. Put jars into hot boiling water bath for 15 minutes.

Makes 6 small Jars.

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