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HomeMy WebLinkAboutThe Lucknow Sentinel, 1978-12-20, Page 11Luclmew Sentinel, Wednewlay, December 20, 197 -Page *1a Entrees with a flair Roast duckling a l'orange ROAST DUCKLING Stuff duckling with quartered oranges, lace up. Place breast up, on rack, in a shallow pan. Sprinkle with lemon juice and roast at 325 degrees F for 11/2 hours. Pour off fat. Add 1/4 cup Grande Marnier,poured over ducklings. Continue roasting for 1 - 11/4 hotus, basting occasionally. Throw away oranges. Serve with Orange Sauce. ORANGE SAUCE 2/3 cup brown sugar, tightly packed 2/3 cup sugar 2 tbsp. cornstarch 2 tbsp. grated orange rind P/4 cups orange juice 1/2 tsp. salt 3/4 cup Grande Marnier Cut the skin of 1/2 orange into thin strips. Combine sugars in a saucepan. Add cornstarch, orange rind, orange juice, liqueur, salt and orange strips. Simmer until transparent and slightly thickened - 3 or 4 minutes. Serve in sauce boat with duckling. Stuffed pork with s� STUFFED ROAST PORK 6 to 8 pound leg of pork salt ap l pepper to taste apple juice 1/4 cup apple jelly 1 tsp. vinegar or 1/2 cup apple juice or dry cider all purpose flour butter • BREAD STUFFING- 2 TUFFING2 cups soft bread crumbs 1 medium onion, chopped 1 tsp. dried summer savory 1 tsp. pepper 1/2 tsp. salt 6 tbsp.., butter, softened mild -rice , ash Bone the roast or ask the butcher to do it for you. Combine the first 5 stuffing ingredients, then rub butter in with your hands, to, make a mixture that just holds together when pressed into a ball. Use to fill cavity of roast. Score the heavy rind at 2 -inch intervals, cutting right through. Rub the whole roast with salt and pepper and place on a rack in a shallow pan. Roast 35 minutes per pound in a 325 degree F. oven, basting from time to time with apple juice. When roast is almost done, remove pan and increase heat to 500 degree oven. Cut off the strips of rind, leaving avery-thin layer of fat. Thin the apple jelly with a little apple juice and spread over the roast. Return it to the 'oven for. 10 minutes: -Pour, off excess fat from roasting pan and place pan over _medium heat. Pour in 1 cup of water combined with the vinegar, juice or cider. Stir up all the brown bits in pan, then strain mixture and pour back into hot pan.. In a small bowl, mix equal parts of flour and butter until WILD RICE STUFFING Soak 2 cups wild rice over night 1/2 cup butter 1/2 cup chopped onion 1 pound sliced fresh mushrooms 1 - 10 oz. can consomme 4 cups water 1/2 tsp. savory 3/4 cup stale but soft rye bread crumbs Saute rice and onion in butter. When rice turns yellow, stir in remaining ingredients. Cover in casserole and bake for last 11/2 hours of duckling's roasting time. a special turkey stuffin Food specialists at the Ontario Ministry of Agriculture and Food suggest a different and elegant `stuffingfor the Christmas turkey. The stuffing, a gourmet's delight, features wild rice. Grown wild in northwestern Ontario, wild rice has a Store Christmas turkey properly Christmas is approaching quickly and some of you may be thinking about buying a turkey early. Food specialists at the Ontario Ministry of Agriculture and Food sug- gest that you first check your freezer to be sure there is enough room to store the turkey. It is extremely important to keep the turkey frozen until you plan to cook it. If you buy it now, don't hold it in a refrigerator, garage or anywhere but the freezer. Frozen ° turkey must be kept at a temperature of -18 degrees C (0 degrees F) or less. It should never be held once thawed, even in the refrigerator, for more than 24 hours before cooking, otherwise there is a definite chance of spoilage. When it's time to cook the turkey, plan ahead how long it will take to thaw so that it can be cooked right away or refrigerated and cooked within 24 hours of being completely thawed. If your freezer is full now, wait and buy the turkey later when there is room. If you anticipate there won't be any room in your freezer, buy the turkey fresh, refrigerate it and use within two to three days. Or buy it frozen just in time to thaw it and cook it for Christmas. Allow five hours per pound for thawing in the refrigerator, one hour per pound for thawing in cold water and -1% hours per pound for thawing at room temperature. Hut no matter when you decide to buy the turkey, rei'nember to store it properly whether you buy it fresh or , frozen. g unique, nutty flavour and soft, chewy texture. It adds special interest to this stuffing as it can to many dishes - entrees, vegetable dishes and desserts. A package of wild rice goes a long way. When it is cooked, wild rice swells to four times its size. Allow half an ounce (uncooked) wild rice per serving. One pound will give 32 portions. Between uses, store wild rice in a tightly closed container at room temperature. Wild rice must beTsoaked before it is used in a recipe. The recommended method is a quick soaking which can be completedin less than 11/4 hours. Christmas is a special time of the year. Serving the turkey stuffed with Wild Rice Stuffing makes it extra special. EASY GOURMET WILD RICE STUFFING 11/4 cups (about 1/2 pound) wild rice 6 tablespoons butter '2 medium onions, chopped 3/4 pound small mushrooms, sliced 3/4 cup chopped toasted almonds (3 ounces) 3 tablespoons flour 1 can (10 ounces) beef bouillon 1 teaspoon salt 1/2 teaspoon .pepper 1 cup chopped fresh parsley Follow quickesoak method (below) to prepare rice for cooking. Cook rice inboiling salted water until nearly tender (about 25 minutes). Drain. Melt butter in a large skillet, saute onions, mushrooms and almonds on high heat for about five minutes. Stir in flour; cook for one minute. Add bouillon, cook, stirring until smooth and thickened. Add seasonings, parsley and rice. Toss gently. Yield: 81/4 cups. Sufficient stuffing for a 10 to 12 pound turkey. QUICK SOAK METHOD .FOR PREPARING WILD RICE Wash required amount of wild rice in cold water. Stix' rice into three times the amount of boiling water (11/4 cups rice requires 334 cups water), Parboil for five minutes only. Remove from heat. Let soak in -the saline water (covered) for one hour. Drain. Wash. Cook as directed in recipe. BAKED SQUASH Acorn or winter squash melted butter Salt, pepper and sugar to taste If using acorn squash, allow a half or quarter per person, depending on how many vegetables you are serving. Cut accordingly, removing seeds and stringy portion. If using winter squash, pare and cut into serving pieces. Place- in -a shallow baking .dish, brush with melted butter, sprinkle with salt, Pepper. and sugar. If using acorn squash, add hot .water to cover the bottom of the baking dish. Cover dish and bake in a 400 degree F oven 45-60 minutes or put in a 325 F oven with a roast for 11/2 to 2 hours. Bake until tender. Serve as is or mash, adding more butter if needed._ smooth and spoon into hot liquid, stirring until thick and smooth. Pour into.a heated cavy boat and serve roast. Serves 8to10. NOTE: (Use 1/4 tsp. of savory. Shoulder of pork, deboned, can be used instead of leg of pork.) have a C y APPY E3APPx' HRISTMA Joining Santa in aur wishes for a holiday full of gay spirits and happy surprises! Thanks. LOREE'S LADIES WEAR