Wednesday, December 08, 2010

Weekly Recipes #45 - Heather

Fontal Polenta with Mushroom Sauté paired with Spice Mulled Wine

Mulled Wine...
1 Bottle Merlot
1tsp almond extract
2 cinnamon sticks (plush additional sticks to garnish cups)
3 whole cloves
1/2 tsp ground nutmeg
1T honey

Pour wine into top of a double boiler and warm over med high heat. add the remaining ingredients and stir until honey dissolves. reduce heat, cover, and simmer gently, stirring occasionally. serve in heat resistant glasses. Yields 4-6 glasses.

Kung Pao Chicken with Coconut Jasmine Rice

1 cup uncooked jasmine rice,
1 1/4 cups water,
1/2 cup light coconut milk, and
1/4 tsp salt
Combine in a med saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro.

Herbed Smashed Potatoes
1 pound of smashed new potatoes.
Add 1/3 cup half-and-half,
1 T butter,
1T mixed herbs, and
3/8 tsp salt Buttered Peas with Shallots
Cook 2 cups frozen green peas. sauté 1 sliced shallot in 1 T butter and 2 Tsp olive oil for 3 min. stir in peas and 1/4 tsp salt.

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