PARTRIDGES WITH ORANGE AND VERMOUTH SAUCE
Another delicious partridge recipe from the wonderful "Supercook's Poultry and Game Cookbook". This sophisticated dinner party main course, is elegantly presented on your lovely china serving platter; the delicate aroma of the Orange and Vermouth Sauce will tantalize your taste-buds. Sauted or roasted baby new potatoes and your favourite green vegetable accompaniment adds to this course. A smooth red claret would be a perfect enhancement.
Provided by TOOLBELT DIVA
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle the partridges, inside and out with half the salt and peper.
- In a large saucepan, melt all but 1 Tbsp butter over moderate heat.
- When the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned.
- Cover the pan and cook for a further 12 to 15 minutes on each side, or until the partridges are tender when pierced with the point of a knife.
- Using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish.
- Keep warm while you make the sauce.
- TO MAKE THE SAUCE: Pour off all but 1 Tbsp of fat from the pan.
- Add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown.
- Pour in the chicken stock and vermouth and add the remaining salt and pepper.
- Increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third.
- Reduce the heat to moderate and add the orange juice, cream and chives.
- Gradually stir in BEURRE MANIE*, a small piece at a time.
- (*BEURREMANIE is kneaded butter. Kneaded butter is used to thicken stews and sauces.) Mix together equal amounts of softened butter, from the reserved 1 Tbsp and flour (soften the butter with a fork, to incorporate the flour).
- Add in small knobs to the boiling liquid.
- Whisk constantly until the butter melts and sauce is thickened.
- Continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling.
- Remove the pan from the heat and pour the sauce over the partridges.
- Garnish with the orange slices and serve immediately.
NAUGHTY VERMOUTH SAUCY-SAUCE
It's naughty... just cause ya might nip a little of the vermouth while you are making this! A rich creamy sauce to serve over seafood, chicken, or just with fresh bread for dipping!
Provided by Adopted Parisian
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, combine cornstarch with milk. Set aside.
- Over medium-high heat, bring vermouth to a boil and cook until only 1-2 tbs remain in sauce pan (just eyeball it).
- Slowly add in cream, Old Bay, and garlic, whisking constantly until mixture just comes to a boil. Do not burn.
- While whisking sauce, immediately add cornstarch mixture; continue whisking over heat until mixture just comes to a boil.
- Boil 1 minute or until sauce thickens. Reduce heat to simmer.
- Add cheese, stirring constantly until sauce is smooth and creamy.
Nutrition Facts : Calories 891.7, Fat 83.3, SaturatedFat 52.1, Cholesterol 302.8, Sodium 202.2, Carbohydrate 18.3, Fiber 0.1, Sugar 0.9, Protein 20.3
PARTRIDGE IN A PEAR TREE PIE
Make and share this Partridge in a Pear Tree Pie recipe from Food.com.
Provided by Annacia
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F
- In a mixing bowl, combine cranberry sauce, orange zest, raisins and pecans.
- In pastry-lined pie plate, spread one half of filling.
- Arrange pears, cut side down, in spiral fashion, on filling.
- Spread with remaining filling exposing the cheek of the pear.
- From remaining pastry, cut design of partridge in tree.
- Arrange on top of pie.
- Bake for 20 to 25 minutes or until pastry is golden brown.
Nutrition Facts : Calories 479.9, Fat 22.5, SaturatedFat 4.4, Sodium 254.4, Carbohydrate 69.2, Fiber 5.5, Sugar 40.1, Protein 4.7
ORANGE-VERMOUTH SPRITZERS
Make these alcoholic sparklers with orange-juice ice cubes.
Provided by Martha Stewart
Categories Cocktail Recipes
Number Of Ingredients 4
Steps:
- Pour orange juice into 2 ice-cube trays; freeze until solid, at least 3 hours and up to 1 week.
- Divide orange-juice cubes among 8 glasses. To each glass, add 1/4 cup dry vermouth, 1/2 cup club soda, and a dash of bitters. Garnish with orange slices, if desired.
Nutrition Facts : Calories 120 g, Protein 1 g
SCALLOPS IN VERMOUTH-CREAM SAUCE
This is fast, rich, and delicious. It is from Southern Living where it called for dry vermouth, but I accidently used the sweet variety and still enjoyed the result. The following is what I worked with.
Provided by Jajaja
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Coat the scallops with flour, dusting off excess.
- Melt the butter in a large skillet over medium heat.
- Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
- Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
- Bring to a boil and reduce the volume of liquid by half.
- Stir in cream, salt, and pepper and turn heat down to low.
- Add the scallops back to the pan and cook till heated through.
SLOW-COOKER WHOLE CAULIFLOWER
A delicious and easy recipe from cooktopstove.com. Can be either a side dish or a vegetarian main course. I'd advise leaving out the salt; the Parmesan is plenty salty already!
Provided by lecole54
Categories Cauliflower
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If cauliflower has greens still attached to the bottom, leave them on. Place whole cauliflower in the slow cooker.
- In a small bowl, mix together garlic, butter, sage and lemon zest. Pour butter mixture over cauliflower. Use your fingers to rub into the surface.
- Evenly sprinkle with the salt and pepper, followed by the powdered Parmesan cheese.
- Pour the lemon juice around the cauliflower in the slow cooker (not on top of the cauliflower).
- Cook on low for 5 hours, or on high for 3 hours, 30 minutes.
- Gently remove the cauliflower from the slow cooker. Add parsley to the slow cooker and mix with the liquid from cooking.
- Slice the cauliflower and pour the sauce (cooking liquid with parsley) over the top. Serve with grilled chicken or fish, or let it stand alone and shine.
Nutrition Facts : Calories 246.8, Fat 17.6, SaturatedFat 10.7, Cholesterol 47, Sodium 1325.1, Carbohydrate 14.2, Fiber 5, Sugar 4.6, Protein 11.8
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