NOVEMBER: PUMPKIN MASCARPONE PIE...
Serves 8 The Italian cream cheese, mascarpone, lightens up the filling and the topping. A very different way to serve a traditional pumpkin pie. You can make your own favorite piecrust, or make your life a lot easier by purchasing the Culinary District’s excellent frozen pie crust that comes two to a package. Just double the recipe and have that extra dessert for seconds or the day after! Filling 1 cup canned pure...
LITTLE YELLOW GRITS SOUFFLE...
Serves 8 For some, grits are an acquired taste. Making them into a soufflé definitely widens their appeal. The grits are transformed into something delicate and airy, while retaining their soulful, Southern heritage. For the Molds 8 two-ounce timbale molds or miniature muffin tins 1 tablespoon butter, softened 1 tablespoon yellow cornmeal Souffles 1 cup milk 1/3 cup yellow corn grits 1/3 cup finely grated Parmesan...
NOVEMBER: GLAZED PEARL ONIONS WITH RAISINS AND ALM...
A perfect savory dish to accompany duck. This dish can be prepared up to the point where the onions have begun to caramelize and set aside for 6 hours. Store at room temperature. Re-warm over low heat before continuing. 2 pounds pearl onions 1 cup dry sherry ½ cup raisins ¼ cup honey ¼ cup water 2 tablespoons unsalted butter 1 teaspoon minced fresh thyme salt freshly ground pepper 2/3 cup toasted slivered almonds 4...
NOVEMBER: BRAISED DUCK LEGS ON WILTED WATERCRESS...
Serves 8 This dish utilizes only the duck legs, the meat that is richest in flavor. The legs are rolled in an aromatic spice mixture, seared and braised. The tender, fragrant meat slips off the bone easily and is mounded on a nest of watercress. A bit of candied orange zest and sections of fresh orange echo the classic duck a l’orange but with a whole new attitude. For the Duck Spice Mix: Combine the spices in a spice...Connect
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