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This Weeks Recipes |
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February 2, 2012 Wild Thing, I Think I LOVE You!
Getting Tipsy - Fruits and Veggies by Jewel 2012
Apples Rich in fiber and vitamin C. Supports healthy digestion promotes healthy skin and immune health. Eat the peel tooan apple with skin has twice as much fiber as a peeled one.
Avocados Delicious on soups, salads and sandwiches. One-fifth of a medium avocado has 55 calories, offers nearly 20 vitamin and minerals and is a good source of heart-healthy monounsaturated fat.
Broccoli Broccoli is a powerhouse of nutrients that may help prevent cancer as well as an excellent source of vitamin C, and a good source of folate (may help reduce risk of birth defects) and fiber.
Grapefruit Eat fresh for breakfast or make a freshly-squeezed juice! Add delicious flavor to delicate greens and pairs well with almonds or walnuts. Good source of Vitamin C (promotes skin and immune health).
Oranges Excellent source of vitamin C, fiber, and folate is a vitamin (B) that is essential for cell growth and reproduction. Choose heavy, well-colored, glossy oranges. Available year round, but oranges are best during cold months.
Pears whether bake in a tart or served as a compote, pears are rich in the antioxidant vitamin C, supporting immune health. Be sure to have them around during the harsh winter months for another good source of fiber.
Potatoes A baked medium potato has 163 calories, no fat, and provides an excellent source of potassium (for muscle and bone health), vitamin C and fiber. To preserve the nutrients, cook potatoes in their skin.
Squash They are great for steaming and baking along with other veggies. Choose well-colored, heavy squash; avoid soft or gouged skin. Squash are also an excellent source of Vitamin A and C. Good source of potassium.
Tangerines Refreshing tangy-sweet flavor thats perfect for salads, desserts and snacks! Good source of Vitamin C (for healthy skin) and strong bones.
History Wild Game
Wild Game is any animal hunted for food or not normally domesticated. Game animals are also hunted for sport. The type and range of animals hunted for food varies in different parts of the world. This will be influenced by climate, animal diversity, local taste and locally accepted view about what can or cannot be legitimately hunted. Sometimes a distinction is also made between varieties and species of a particular animal, such as wild or domestic turkey.
In some countries, game is classified, including legal classification with respect to licenses required, as either 'small game' or 'large game'. Small game includes small animals, such as rabbits, pheasants, geese or ducks. A single small game license may cover all small game species and be subject to yearly bag limits. Large game includes animals like deer, bear, and elk and are often subject to individual licensing where a separate license is required for each individual animal taken (tags).
Cooking Game - Generally game is cooked in the same ways as farmed meat. Because some game meat is leaner than store-bought beef, overcooking is a common mishap which can be avoided if properly prepared. It is sometimes grilled or cooked longer or by slow cooking or moist-heat methods to make it more tender, since some game tends to be tougher than farm-raised meat. Other methods of tenderizing include marinating as in the dish Hasenpfeffer, cooking in a game pie or as a stew such as Burgoo.
If you are looking for a special marinade, we have the perfect one coming up. Stay tuned and listen for one that makes venison, pheasant or black bear have a perfect balance of flavor.
Appetizer Stuffed Pike with Bacon
Ingredients: 1 - 6 lb pike
Directions: Clean and prepare fish, reserve liver. Make a stuffing with crumbs, eggs, seasonings, butter. Stuff fish, close. Put in well greased baking dish brush with olive oil. Bake for 10-15 minutes at 350 degrees. Place bacon slices on fish and finish cooking about 20 minutes.
Salad Duck with Sauerkraut
Ingredients: 2 ducks, cleaned 2 tsp. paprika 2 tsp. salt 1 tsp. black pepper 1/8 tsp. garlic 2 apples, quartered 2 onions, quartered 4 slices bacon or salt pork, uncooked 1/3 cup butter or margarine, melted 2 cups water 3 cups canned sauerkraut 1 tsp. caraway seeds 2 slices cooked bacon, crumbled
Directions: Season ducks with mixture of paprika, salt, pepper, and garlic salt. Divide apples and onions and stuff half into bird cavities and place other half in bottom of baking pan. Cover breasts with uncooked bacon and place into baking pan with melted butter and water. Place pan in preheated 350 degrees F. oven; bake 3 hours. Baste every 30 minutes. Combine sauerkraut, caraway seeds, and crumbled bacon in casserole dish. Mix well. Place in oven 20 minutes before ducks are done. Serve quartered ducks on sauerkraut. Serves 8.
Put it on the Side Wild Rice With Almonds
Ingredients: 5 1/2 cups chicken broth, divided 1 cup golden raisins 6 tablespoons butter or margarine, divided 1 cup uncooked wild rice 1 cup uncooked brown rice 1 cup slivered almonds 1/2 cup minced fresh parsley 1/4 teaspoon salt 1/4 teaspoon pepper
Directions: In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender.
Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.
Main Course Stuffed Wild Duck
Ingredients: 2 young, plump wild ducks, cleaned Parsley, grapes, apple wedges 2 small onions, chopped 1 cup chopped apple, unpeeled 1 1/3 cups water 6 tbsp. melted shortening or bacon drippings 2/3 cup orange juice 2/3 cup chopped celery Salt
Directions: Rub cavity of each duck with 1 tsp. salt. Combine celery, chopped apple, and onion; stuff into cavity of each duck. Close cavity with skewers. Brown ducks in shortening in a heavy Dutch oven; add water, orange juice, and 1/2 tsp. salt. Cover tightly; cook over low heat 45-60 minutes or until tender (time depends on age of duck). Baste 2-3 times during cooking. Garnish with parsley, grapes, and apple wedges. 6 servings.
Dessert Gooseberry Tart
Ingredients: Tart Filling:
Tart Dough:
Directions - Prepare gooseberries: cut off stem and blossom and slice the big ones in half lengthwise. Put gooseberries, water, sugar & lemon juice in pan and simmer until fruit is translucent, about 20 minutes. Remove from heat, then separate pieces of fruit from liquid with a slotted spoon. Cool liquid in fridge and reserve fruit.
When liquid is cooled to lukewarm, add slowly to beaten eggs, whisking constantly. Put this mixture in double boiler at moderate heat, and whisk gently until mixture is quite thick and hot - but not boiling! Add in the reserved fruit and cool the whole filling while you make the dough.
Dough - In food processor, put flour, salt and butter; then process with blade quickly. Through the top of the lid, with food processor running, add egg & water mixture and continue to mix until dough forms a ball around the blades. Remove and chill for rolling, or press immediately into a 9" tart pan. Prick the bottom of the dough with a fork, then bake in a preheated 425 degree oven for 12 minutes. Lighten UP!!! Berries Marinated in Balsamic Vinegar Dietitian's tip: For a variation of this recipe, use a wider variety of berries, such as huckleberries, gooseberries and blackberries. Garnish the bowl of berries with a fresh mint leaf. By Mayo Clinic staff - Serves 2
Ingredients: 1/4 cup balsamic vinegar 2 Tbsp. brown sugar 1 Tsp. vanilla extract
Directions: In a small bowl, whisk together the balsamic vinegar, brown sugar and vanilla.
In another bowl, add the strawberries, blueberries and raspberries. Pour the balsamic vinegar mixture over the berries. Let the fruit marinate for 10 to 15 minutes. Drain the marinade. Refrigerate or serve immediately.
To serve, divide the berries into 2 serving dishes. Place the shortbread biscuit on the side of the bowl. Nutritional Analysis - (per serving)
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