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Archive for the ‘Cherries and Cranberries’ Category

Cherry Risotto

01 Jan

Brought to us by Greg
 
½ stick butter
5 shallots (diced)
1 bag (2 cups) Arborio rice
2 cups red wine
1 can bing cherries (diced, save juice)
1 box chicken stock (approx 32 oz) 

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Place butter and shallots into pot, sauté just until becoming translucent.

Add rice and stir just until starting to change color.

Add 2 cups red wine, stir until wine is absorbed.

Add cherries and juice from cherries, stir until absorbed.

Add chicken stock, approx 1 cup at a time, stir until absorbed.

Note: Risotto is done when the rice gets to an al-dente point, or slightly past. Amount of liquids needed will vary depending on the rice, anywhere from 3-1/2 to 4-1/2 cups. Preheat the liquids before adding them (separate small pot) and things will go more quickly.

Serves 8

 
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Posted in Cherries and Cranberries, Side Dishes

 

Pan Roasted Duck

01 Jan

Brought to us by Greg

You’ll need to get your hands on several duck breasts. Hunt your own, or track one down at a local butchers or high end grocery.
 
Preheat oven to 300 degrees, preheat a pan in the oven as well for later use.

Trim off any sinew material and any excess fat from duck breasts (but not too much).

Make shallow cuts across the fat in multiple directions, just through the fat but not into the meat

Sprinkle both sides with salt and pepper.

Place into cold pan or griddle, fat side down, turn on heat to medium. Cook until fatty side turns golden brown (approx 5 minutes).

Flip and cook other side approx 1 minute.

Place on pan and put into oven. Bake until center of duck reaches 155-160 degrees
 
Note: Don’t let it sit in the oven too long, even with the oven turned off, or it will overcook!

 
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Posted in Cherries and Cranberries, Main Dishes

 

Cranberry Brie Appetizer Bites

01 Jan

Brought to us by Jeanette

1/4 cup sugar
1/4 cup water
1 1/4 cups Ocean Spray® Fresh or Frozen Cranberries
1 teaspoon lemon juice
1/2 teaspoon finely shredded lemon peel
25 3 1/4-inch square wonton wrappers
1 8-ounce Brie round, cut into 24 3/4-inch cubes

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Preheat oven to 350°F. Spray 24 miniature-muffin cups with nonstick cooking spray.

Combine sugar and water in a medium saucepan; bring to a boil. Add cranberries; return to a boil. Reduce heat; simmer about 3 to 4 minutes or until cranberries pop and mixture thickens slightly, stirring occasionally.

Remove from heat; stir in lemon juice and peel.

Press 1 wonton wrapper gently into each muffin cup, allowing ends to extend above. Spray edges of wonton wrappers with nonstick cooking spray. Bake for 12 to 14 minutes or until bottoms of cups are beginning to brown.

Place 1 cube of Brie in each cup; place sheet of aluminum foil over each pan to prevent excessive browning. Bake 3 to 5 minutes or until Brie is soft. Remove from oven; top each with about 1 teaspoon cranberry mixture.

Makes 24 appetizers.

Source: Ocean Spray

 
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Posted in Appetizers, Cherries and Cranberries

 
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