FIVE GREENS SALAD WITH DIJON-MINT VINAIGRETTE
ROASTED QUAIL STUFFED WITH WALNUT-SAGE DRESSING
ROASTED BUTTERNUT SQUASH, CORN, PEPPERS
BLACKBERRY PIE WITH WHIPPED CREAM
CHESAPEAKE OYSTERS BAKED IN SHELLS WITH CRAB MEAT AND BACON
1 shallot 1 cup white wine 2 ounces Champagne vinegar or white wine vinegar 1/2 cup heavy cream 1/2 cup butter (one stick) 6 large oysters 6 ounces well-picked crab meat 2 slices very lean bacon, julienne
Mince the shallot and add to saucepan with wine and vinegar. Bring to a boil and reduce the liquid by two-thirds. Lower the heat. Add the cream to the liquid and continue to reduce the liquid by one-half. Swirl in the butter until completely incorporated. Set sauce aside. Remove the oysters from their shells, place in a baking dish, and bake in a 350-degree oven until they curl at the edges. Discard the top shell and place the oysters back in a half shell. Divide the crab meat among the oysters and top with bacon. Coat the top of the oyster-crab-bacon layers with sauce and bake until crab and bacon are hot.
HOT APPLE AND BOURBON SOUP
2 red onions, finely chopped 4 carrots, peeled and chopped 6 large or 8 medium apples, peeled, cored, and chopped 1/2 large leek, cut up 1 tablespoon fresh ginger root, peeled and chopped 1 tablespoon olive oil (add extra if needed) 1 cup bourbon 4 garlic cloves, minced 4 cups water 2 cups heavy cream
Saute the onions, carrots, apples, leek, and ginger in olive oil. Add the bourbon to the vegetables and reduce the liquid by one-third. Add garlic and water, bring to a simmer, and cook until vegetables are tender. Puree until smooth and add cream. Serve hot.
FIVE GREENS SALAD WITH DIJON-MINT VINAIGRETTE
6-8 cups of at least four different washed and torn greens--various lettuces, greens such as mustard, cress, watercress
1-2 whole endive, separated
Mint sprigs for garnish
Dressing
1/2 cup tarragon vinegar 2 tablespoons Dijon mustard 1 teaspoon honey 12 sprigs mint, leaves only, chopped 1 1/2 cups vegetable oil
In a bowl, whisk together vinegar, mustard, honey, and mint. Slowly add oil while continuing to whisk until all oil has been added and the mixture is emulsified. Just before serving, toss salad greens with dressing. Garnish with individual leaves of endive and mint.
ROASTED QUAIL STUFFED WITH WALNUT-SAGE DRESSING
12 quail 2 onions, diced 2 teaspoons minced garlic 4 apples, peeled, cored, and diced 2 cups toasted walnuts 2 tablespoons oil (more if needed) 1 pound ground fresh lean pork 1 pound bread crumbs 2 tablespoons poultry seasoning 2 tablespoons dried sage 2 tablespoons brandy 1/4 cup chopped parsley 2 eggs Salt and pepper
COOK'S NOTE: If you prefer, Cornish game hens can be substituted for quail.
Saute onions, garlic, apples, and walnuts in oil until onion and apple are soft; remove from pan and cool. In same pan, cook pork, until done; crumble and cool. Combine cooked ingredients with remaining ingredients except quail and mix well. Salt and pepper to taste. Stuff quail with dressing. Roast in a 350-degree oven for 15 to 20 minutes, or until done. Be careful not to overcook and dry out.
ROASTED BUTTERNUT SQUASH
2 1/2 pounds butternut squash 1/3 cup brown sugar 2 tablespoons butter 1/4 teaspoon paprika
Slice squash into 1"-thick rings and remove seeds. Place the squash in a baking pan, cover with foil, and bake at 350 degrees for 45 to 60 minutes, or until nearly soft. Combine brown sugar, butter, and paprika in a saucepan. Cook over medium heat until it starts to bubble. Spoon mixture over squash and continue baking, uncovered for 10 to 15 minutes more, or until nicely glazed.
ROASTED CORN
6-12 ears unshucked corn
Soak corn in cold water 15 to 20 minutes (trim ears, remove silk, but leave husks on). Place corn in a baking pan and roast, covered, in 350-degree oven for 30 minutes.
ROASTED PEPPERS
3 red bell peppers 3 yellow bell peppers 3 green bell peppers Olive oil Salt and pepper
Rub the peppers with oil, then roast them on a baking sheet under a broiler until the skin is blistered. Remove to a bowl and cover with plastic wrap. After about 15 minutes, peel and seed peppers. Julienne the peppers and mix them together. Add salt and pepper to taste.
BLACKBERRY PIE WITH WHIPPED CREAM
4 cups fresh blackberries 3/4-1 cup sugar 3 tablespoons all-purpose flour 1/2 teaspoon grated lemon zest 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Pastry for 2-crust pie Whipped cream for garnish
Combine all filling ingredients and pour into a pastry-lined pie pan. Cover the pie with second crust, cut slits in top. Bake at 400 degrees for 35 minutes.