Using a fork, pierce the duck skin all over to allow the flavor of the marinade to penetrate and the fat to drain. Combine honey, soy sauce, coffee, ginger, miso and brown sugar together in a bowl, stir well to dissolve the brown sugar and miso. Squeeze the citrus juice into the marinade then stuff the cavity of the duck with the citrus halves. Place the duck in a 2 gallon freezer bag, then pour in the marinade. Seal and refrigerate for 24 hours.
The next day, remove the duck from the marinade and pat it dry with paper towel. Preheat oven to 450 degrees F.
Place the duck on a rack in a roasting pan. Fold the wing tips back and tie the legs together. First, roast the duck for 20 minutes, the high temperature will caramelize the sugars on the outside of the duck and set a rich mahogany color. After 20 minutes, drop the temperature down to 325 degrees F and roast for 1 hour. Duck heaven baby!
1/4 cup peanut oil
4 heads baby bok choy, halved lengthwise
1 small piece ginger
1 tablespoon mirin
3 tablespoons soy sauce
1/4 cup chicken stock
1 tablespoon lite miso
2 tablespoon cornstarch, dissolved in 2 tablespoons water
1 (12-ounce) bag frozen pitted cherries, thawed and drained
Salt and freshly cracked white pepper
You can start the bok choy when the duck has about 10 minutes left in cooking. Preheat a large skillet on medium high. Add peanut oil.
Saute cut side down for about 1 minute until golden. Discard the oil. Take the back-side of a knife and give the ginger a good whack. Bruising the ginger will release a ton of flavor. Add the ginger to the pan with bok choy then add the mirin, soy, and chicken stock. Stir in the miso, careful not to damage the food.
While you have the spoon in your hand, stir in the cornstarch mixture, then let the sauce simmer and thicken for a few minutes. Finish with the fresh cherries, a pinch of salt, and fresh cracked white pepper.
Yield: 2 servings
Prep Time: 10 minutes
Inactive Prep Time: 24 hours
Cook Time: 1 hour 30 minutes
*Note: Miso the Japanese name, for what is also known as ‘bean paste’. This is a fermented paste of soya beans. It plays an important role in Japanese cuisine. It is familiar as an accompaniment to PEKING DUCK.
Honey Baked GlazedHam
1 fully cooked shank half ham, bone-in (pre-sliced is best)
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon paprika
dash ground ginger
dash ground allspice
1.First you must slice your ham. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they begin to fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.
2. Mix the remaining ingredients together in a small bowl.
3. Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter. Pour the sugar mixture onto the wax paper and spread it around evenly.
4. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer surface which you have sliced through.
5. Turn the ham onto its flat end on a plate. Use a blowtorch * with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture). Serve the ham cold or reheated, just like the real thing.
*If you don’t have a blowtorch, use the boiler in your oven. First, turn the ham on its sides to caramelize each side, then turn the ham onto its flat end to caramelize. Last turn top up and caramelize it. Continue to watch; do not burn.
Makes 1 holiday ham.
Herbed Pork and Apples
Makes 8 servings
"This is one of my favorite entrees' when I'm
serving dinner guests."
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
6 pounds pork loin roast
4 tart apples - peeled, cored, cut into 1 inch chunks
1 red onion, chopped
3 tablespoons brown sugar
1 cup apple juice
2/3 cup real maple syrup
1. Combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover and refrigerate roast for several hours or overnight.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Place roast in a shallow roasting pan and bake for 2 hours. Drain fat.
4. Mix apples and onion with brown sugar. Spoon around roast and continue to cook for 1 hour more or until the internal temperature of the roast is 160 degrees F (70 degrees C). The roast should be tender enough to pull apart with a fork.
5. Transfer the roast, apples and onion to a serving platter and keep warm.
6. Skim excess fat from meat juices. Pour drippings into a heavy skillet. Add 1 to 2 tablespoons of cornstarch for thickness. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast and serve with gravy.
"This can be prepared the day prior to serving, then served chilled or at room temperature. Pecans can be used instead of peanuts. Bacon lovers might want to add a few extra slices."
Yield: 8 servings.
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
3/4 cup peanuts
3/4 cup white raisins
1 cup creamy salad dressing
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
12 slices bacon
Combine the cauliflower, broccoli, onion, sunflower seeds, peanuts and raisins. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
Just before serving, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and sprinkle over salad.
Roasted Green Beans
Roasting brings out the flavors
of green beans and onions.
2 Tablespoons Olive oil
1 pound Green beans, fresh, ends removed
1 medium Onion, diced
1 Tablespoon Balsamic vinegar
Salt and pepper to taste
Pre-heat the oven to 400.
Toss together the oil, beans, and onion. Place in a single layer in a large casserole dish or baking pan.
Bake for 20-30 minutes
(or until the ingredients are tender).
Toss with the vinegar and season.
In a food processor bowl process
3 pounds "cooked" carrots.
DO NOT OVER PROCESS.
Add: 1 cup room temperature butter
Mix until smooth.
Then add: 1/2 cup evaporated milk, mixing well, stopping once to scrape down sides of processor.
Sift next 8 ingredients into a large bowl:
1/2 cup all purpose flour
1 tablespoon baking powder
3 cups sugar
3/4 teaspoon of each:
1/2 teaspoon of each:
With a wooden spoon stir in
6 large "slightly beaten" eggs
2 teaspoons good pure vanilla extract.
Spoon into Pam sprayed 10 X 10 baking dish.
Bake at 350 degrees for 1 hour or until set and lightly browned.
Sprinkle with powdered sugar.
Roasted Potatoes with Parmesan and Garlic
Yield: 8 to 10 servings.
10 potatoes, peeled and cubed
1/2 cup grated Parmesan cheese
Minced Garlic to taste
1/2 cup all-purpose flour
salt and pepper to taste
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C).
In a bag combine Parmesan cheese, garlic, flour, salt and pepper; mix well.
Place potatoes in the bag and shake to coat.
Pour butter into a 9x13 inch baking dish.
Place potatoes on top of butter.
Bake in preheated oven for 1 1/2 hours,
Carnegie Deli®Classic New York Cheesecake
With Raspberries Topping
Leave the butter and cream cheese out of the refrigerator for 30 to 60 minutes to soften.
Make sure they are room temperature.
1/2 cup butter, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 1/2 cups flour
5 8-ounce packages cream cheese, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
2 teaspoons lemon juice
1/3 cup sour cream
2 tablespoons flour
Make the crust by creaming together butter, 1/4 cup sugar, 1/2 teaspoon vanilla and salt. Add 1 egg and mix well. Add 1 1/2 cups flour and stir well to combine.
Preheat oven to 375 degrees, then press half of the dough onto the bottom of a 9-inch springform pan.
Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool.
When the pan has cooled, take the remaining dough and press it around the inside edge of the pan. Don't go all the way up to the top though. Leave about a 1/2-inch margin from the top of the pan.
Crank oven up to 500 degrees.
Combine cream cheese, 1 1/3 cups sugar, 2 teaspoons vanilla and lemon juice with an electric mixer on medium in a large bowl until smooth. Mix in sour cream and 2 tablespoons flour. Gentle add the eggs and mix on slow speed just until combined.
Pour cream cheese filing into the pan and bake at 500 degrees for 10 minutes.
Reduce heat to 350 and bake for 30 to 35 minutes more, or until the center is firm. Cover and cool in refrigerator for several hours or overnight before serving.
For the topping:
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries,
rinsed and drained well. Dry with clean white cloth.
Spread over top of cheesecake or top on individual pieces.