Warm Food

Cranberry Bread

2 eggs, beaten
1 cup orange juice
1/4 cup water
2 grated orange rinds
1/4 cup melted butter
4 cups flour
1 teaspoon salt
1 tablespoon baking powder
2 cups sugar
1 cup chopped nuts
2 cups chopped cranberries

Combine the first five ingredients.

Sift dry ingredients and blend well with creamed mixture.

Add nuts and cranberries.

Turn into 2 greased and wax-paper lined loaf pans.

Bake at 325 degrees for 40 minutes.

Lower heat to 300 degrees and bake 40 minutes more.

Remove bread from pans and peel wax paper before cooling.

Can be frozen...

 

Maple Broiled Scallops

2 pounds scallops

1 pound bacon

1/3 cup of maple syrup

Preheat broiler.

Wrap bacon slice around each scallop and secure with a toothpick. Place on a wire rack on a baking sheet. Brush with maple syrup.

Broil for 3 to 5 minutes about 4 inches from the heat source, turn, brush with more maple syrup and broil for 2 to 3 minutes more, until bacon begins to crisp. Serve at once.

 

Mulled Cider

8 cups of apple cider

4 cinnamon sticks

10 allspice berries

Rum

Combine cider, cinnamon sticks and allspice berries in a large stainless steel saucepan.

Simmer over medium heat for 30 minutes.
Pour hot cider into large cups.
Put a cinnamon stick in each cup as garnish.

Add a shot of rum to each cup if desired

 

Maple Fizz

1 qt milk

1/4 cup maple syrup

12 oz ginger ale

Add maple syrup to milk, mix very well, perhaps use a blender. Pour into tall glasses (about 2/3 full) and fill remainder with ginger ale. .

 

Grilled Seafood Soup

Broth

1 medium potato

1 medium onion cubed

3oz linguica

1 hot cherry pepper (pastene)

1 1/4 Cup brown ale

2 Cup water

12 clams
Salt and pepper to taste

Directions

Place potato, onion, sausage, cherry pepper, water and beer in pan. Simmer until potato is tender. Add clams, cover and cook until clams open. Remove from heat, remove clams, strain broth and hold.

12 scallops
12 mussels
12 shrimp

Grill scallops and shrimp over high heat until just cooked.

 Steam mussels (or grill, covered) until open.

Finely dice 1 T red bell pepper and snip 1T parsley. 

Arrange scallops, shrimp, mussels and clams in bowl, garnish. Pour over hot broth at tableside, and enjoy.

 

 

Beer Beef Stew

4 lbs stew meat cut into
2-inch pieces

Salt and freshly ground pepper to taste

3 Tbs all-purpose flour

4 Tbs butter or half olive oil

3 large onions, thinly sliced

3 cups dark beer

1 tsp dried thyme

2 bay leaves

2 Tbs red currant jelly

1 Tbs red wine vinegar

Directions

Season the beef generously with salt and pepper and dust lightly with
flour. 

Heat half the butter in a large, heavy skillet over high heat
and brown the beef in small batches until browned on all sides,
transferring them to a large, heavy pot as they are done. 

Add the
remaining butter to the same skillet and sauté the onions until nicely
browned, about 20 minutes. Transfer the onions to the pot with the
beef. Deglaze the skillet with the beer, scraping up all the brown
bits on the bottom of the pan, and add the beer to the pot. 

Stir in
the thyme and bay leaf and bring to a boil over high heat. Reduce the
heat and simmer covered until the meat is very tender, 1 1/2 to 2
hours. Stir in the currant jelly and vinegar immediately

Chicken Archduke

4 Tbs butter

1 medium onion, finely chopped

1 Tbs paprika

4 - 6 skinless, boneless chicken breast halves

1/4 cup chicken stock

1/4 cup dry vermouth

1 cup heavy cream
Salt and freshly ground pepper to taste

Chopped fresh parsley for garnish

Directions

Heat the butter in a skillet large enough to hold the chicken in a
single layer. Saute the onions until tender but not brown, about 10
minutes. 

Stir in the paprika. Lightly brown the chicken in the
butter mixture, about 2 minutes per side. Place the skillet in a
preheated 400F oven until the chicken is firm to the touch,
about 6 to 8 minutes. Remove the chicken and keep warm. 

Add the
chicken broth and vermouth to the skillet and reduce over high heat
until the liquid is almost evaporated. Add the cream and reduce until
the sauce has thickened slightly. 

Season with salt and pepper. Spoon
the sauce over the chicken and garnish with chopped parsley. 

 

Squash Bisque

4 strips cob smoked bacon, sliced very thin

2 medium carrots, peeled and diced

2 medium onions, peeled and diced

1 bouquet garni

3 quarts chicken stock

4 chef potatoes, peeled and cubed

4 acorn squash, peeled and cubed

1 Tbs. sugar

pinch salt

pinch cayenne pepper

1 oz. dark rum

1/2 oz. fresh lime juice

chopped parsley

Directions

In large saucepan, slowly render bacon until crisp.  Add carrots, onions, and bouquet.  Cook until vegetables are soft.  Add chicken stock and simmer for 90 minutes.  

Add potatoes, squash, salt, and pepper.  Simmer 40 minutes, then puree.  Add rum and lime juice.  Check seasonings and adjust to taste.