Glühwein - mulled wine recipe

 ingredients:

¾ liter of red wine

1 stick of cinnamon

2 cloves

Sugar to taste

1 Piece lemon peel

1 Piece orange peel

 

Heat red wine and sugar in a saucepan and boil it with cinnamon, cloves and grated lemon peel. Cool to drinking temperature.

Salad of Garden Greens, Hearts of Palm, Satsumas, and Candied Pecans

 

This is what I started with. Couldn't use everything!!

 

 

 

 

 

 

 

 

 

 

Candied Pecans

1 cup pecans, halved and quartered
1 Tbs. maple syrup
2 Tbs. sugar
2 Tbs. satsuma juice
pinch salt
1 tsp. Ground Ancho Chili Pepper

 Salad Dressing

3 Tbs. olive oil

2 Tbs. lemon juice
2 Tbs. satsuma juice
1 tsp. worcester sauce
1 tsp. sugar

 Salad

1 1/2 cups hearts of palm, rinsed, halved and thinly sliced

1 avocado, sliced
4 cups mixed salad greens9I included chard with bright pink stems)
2 small satsuma oranges, peeled and segmented
1/2 cup crumbled feta
freshly ground black pepper to taste

 

 

1. To make Candied Pecans: melt sugar into maple syrup and satsuma juice in sauté pan. Add chili and bring to boil.  Add pecans and sauté one minute more to get a nice roasted taste.  Spread nuts on paper until cooled and slice for salad or add whole.

 

2. To make Salad: Whisk together dressing ingredients in salad bowl. Toss together hearts of palm and avocado in serving bowl with dressing. Add the salad greens, feta and satsuma slices and mix together. Add in pecans and serve. Pepper to taste.

Notes: I added half a tomato and regretted it - could also use red onion - could also replace hearts of palm with Kolrabi slices.

 

Serves 6

30 minutes prep time

 

Green Salad with Hearts of Palm, Avocado and Tomato

 

 

 

 

 

 

 

 

 

 

 

 

 

3-4  servings

 

Ingredients:

1 quart of garden greens (I used chard, kale, spinach and lettuces)

1 cup sliced hearts of palm
1 diced tomato
1 avocado, peeled and diced
2 T almond slivers
 

Dressing Ingredients:

Juice of 1 fresh lemon

2 tsp. Worcestershire sauce
Coarse ground black pepper to taste
1/2 tsp seasoned salt ( I use Tony's cajun seasoning)
1/4 cup extra virgin olive oil

Rinse greens and dry well.

For the dressing: Mix the lemon juice, Worcestershire sauce, black pepper, and seasoned salt, then shake in a salad bottle with olive oil.  (could use a bit of mustard if you want more emulsion)

Tear greens into bite size pieces and place in Salad Bowl

Dice the tomato.
Rinse and slice hearts of palm, separating into rings or breaking into pieces.
Peel and dice the avocado.
Add all other ingredients, including almonds to the salad bowl. Drizzle dressing over the salad. Toss and serve.

Rice Pudding

 

2 cups milk
1/2 cup Abrorio rice
1/3 cup sugar

1 tsp vanilla

1/3 cup Sultanas (optional)

cinnamon sugar
2 Tablespoons butter

 Combine rice, milk and sugar in a large enamel pot. Bring just to the boil, stirring often. Remove from heat.  Place partially cooked rice in oven and cook for one hour at 325 degrees until thick and milk is absorbed.

Add vanilla, sultanas and sprinkle dots of butter and cinnamon sugar on top and cook for another 15 or 20 minutes. (pudding will thicken more as it cools).

let stand, uncovered until cooled.

Roast wild duck with kumquat sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4 - 5 wild ducks, washed and dried

1 teaspoons salt

1 1/2 teaspoons pepper

2 stalks celery, sliced

1 onion, sliced

2 cinnamon sticks

2 star anise

1 tablespoon olive oil

1/4 cup honey

 

mix together and warm:

   1/4 cup sherry wine vinegar

   1 teaspoon brown sugar

   2 cups orange juice

   1 tablespoon butter

10 kumquats, sliced crosswise into 1/8 -inch thick slices

 

1. Heat the oven to 350 degrees.

2. Season the duck all over with 1  teaspoons salt and one teaspoon pepper.

3. In a small bowl, stir together the celery, onion, cinnamon sticks, star anise

4. Heat a large sauté pan over medium-high heat and add tablespoon oil. Brown the ducks, turning every few minutes to color each side evenly and well, about 10 minutes total.

5. Place the duck and any juices in a covered baking pan and cover with the celery onion mixture. Roast until the duck breasts are tender, about 2 hours.

6. Remove the duck and set aside to rest 20 to 30 minutes before carving.

7. While the duck is cooling, make the kumquat sauce. Place the honey in a the same saute over high heat. Bring the honey to a boil and cook just until it begins to darken and caramelize. Stir together the brown sugar, 1/2 teaspoon black pepper, vinegar and orange juice and warm in microwave.

8. Cook over medium heat until the liquid is reduced by three-fourths, 20 to 25 minutes. Stir in the butter and kumquat slices and simmer gently for 5 minutes, (no more) stirring occasionally. Remove from heat and serve with the duck.