Day Recipe Food Community

November 3, 2007

Stuffed Chicken Breasts with Cider Vinegar Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:40 pm

In this beautiful main course, served at Le Bec-Fin in Philadelphia, a mixture of dried apricots, raisins, mushrooms, tomatoes and spinach is the surprise filling.

Makes 6 servings.

INGREDIENTS

  • for cider vinegar sauce
  • 1 tablespoon butter
  • 3/4 cup sliced shallots
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 2 1/2 cups chicken stock or canned low-salt broth
  • 1 1/2 cups beef stock or canned broth

  • for chicken

  • 1/2 cup dried apricots, sliced
  • 1/4 cup raisins

  • 6 tablespoons (3/4 stick) butter

  • 5 mushrooms, chopped
  • 1 cup chopped seeded peeled tomatoes

  • 1 10-ounce package ready-to-use spinach, stemmed

  • 6 boneless chicken breast halves with skin

  • kitchen string

    DIRECTIONS

    Make sauce:
    Melt butter in heavy medium saucepan over medium-low heat. Add shallots; sauté until beginning to brown, about 10 minutes. Add sugar. Sauté until shallots are golden brown, about 10 minutes. Increase heat to medium-high. Add vinegar; boil 2 minutes. Add both stocks; boil until liquid is reduced to 1 1/2 cups, about 25 minutes. Strain.


    Make chicken:
    Soak dried fruit in hot water to cover for 15 minutes. Drain.

    Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 4 minutes. Add tomatoes and sauté until almost all liquid evaporates, about 4 minutes. Stir in fruit and sauté 2 minutes. Season with salt and pepper.

    Steam spinach until just wilted, about 2 minutes. Cool.

    Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast. Open as for book. Sprinkle with salt and pepper. Place thin layer of spinach over half of each breast. Top spinach with 2 tablespoons fruit mixture. Close breasts over filling. Tie with kitchen string. (Sauce and chicken can be made 1 day ahead; chill.)

    Preheat oven to 425°F. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side. Transfer to baking sheet. Bake until chicken is cooked through, about 15 minutes.

    Bring sauce to simmer. Remove from heat. Gradually add 4 tablespoons butter, whisking just until melted. Remove string from chicken. Cut each breast crosswise into 5 slices. Serve with sauce.

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    • Seared Sea Scallops with Creme Fraiche and Caviar Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 11:20 pm

    A simple and sensational starter.

    Makes 24.

    INGREDIENTS

  • 1 teaspoon vegetable oil
  • 12 large sea scallops, cut horizontally into 2 rounds

  • 1/4 cup crème fraîche or sour cream

  • 1/2 ounce caviar
  • 4 fresh chives, cut into 1-inch lengths

    DIRECTIONS

    Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.

    Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

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    • Prosciutto-Wrapped Scampi Recipe

    Filed under: Recipes — Tags: , , — Anna @ 11:00 pm

    Here’s a great prelude to a main-course pasta.

    4 Appetizer servings.

    INGREDIENTS

  • 12 uncooked jumbo shrimp, peeled deveined
  • 1/2 cup dry white wine
  • 1/3 cup olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried crushed red pepper

  • 3 thin prosciutto slices, each slice cut lengthwise in half, then crosswise in half

  • 2 tablespoons minced italian parsley

  • lemon wedges

    DIRECTIONS

    Combine shrimp, wine, oil, garlic and crushed pepper in bowl; toss to coat. Let stand at room temperature 1 hour.

    Preheat broiler. Drain shrimp, reserving marinade. Wrap 1 prosciutto strip around each shrimp. Arrange 3 shrimp in each of 4 shallow broilerproof dishes, tucking ends of prosciutto strips under shrimp. Drizzle 1 tablespoon marinade over shrimp in each dish.

    Broil shrimp about 6 inches from heat source until prosciutto begins to crisp and shrimp are cooked through; watch closely to avoid burning, about 6 minutes. Sprinkle with parsley. Serve with lemon wedges.

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    • Mexican Oysters Recipe

    Filed under: Recipes — Tags: , — Anna @ 10:40 pm

    Also try the salsa with some corn bread or scrambled eggs for a spicy treat.

    Makes 12.

    INGREDIENTS

  • 3 plum tomatoes, seeded, diced
  • 3 green onions, chopped
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 jalapeño chili, seeded, chopped

  • 12 fresh oysters, shucked, left on half shell

  • crusty french bread

    DIRECTIONS

    Combine first 6 ingredients in medium bowl. Season to taste with salt and pepper. Let stand 30 minutes.

    Preheat broiler. Arrange oysters on broilerproof pan. Spoon salsa over oysters, dividing evenly. Broil until heated through, about 5 minutes. Serve with bread to soak up juices.

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    • New Potatoes Stuffed with Smoked Salmon and Horseradish Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:20 pm

    Round out this collection of sophisticated hors d’oeuvres with oysters on the half shell and purchased chicken liver pâté accompanied by crackers. Chilled Champagne and dry Martinis are perfect with these easy appetizers.

    Makes 24.

    INGREDIENTS

  • 12 baby red-skinned potatoes
  • 1 tablespoon olive oil

  • 3 1/2 ounces smoked salmon, finely chopped

  • 2 tablespoons sour cream
  • 2 teaspoons minced red onion
  • 1 teaspoon drained capers
  • 1/2 teaspoon prepared white horseradish

  • 1/2 ounce thinly sliced smoked salmon, cut into 24 squares

  • additional drained capers

    DIRECTIONS

    Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on heavy large baking sheet. Bake potatoes until just tender, about 25 minutes. Cool completely.

    Mix 3 1/2 ounces salmon, sour cream, onion, 1 teaspoon capers and horseradish in small bowl. Season with pepper. (Potatoes and salmon mixture can be made 1 day ahead. Cover separately and chill.)

    Cut thin slice off rounded end of each potato so that potatoes will stand upright. Turn potatoes over. Using melon baller or small spoon, scoop out some of center of each potato. Spoon 1 teaspoon filling into each. Garnish each with smoked salmon and caper. (Can be prepared 2 hours ahead. Cover and chill.)

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    • Beef Tenderloin and Artichoke Puree on Rye Toasts Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:00 pm

    The artichoke puree has a nice tarragon flavor that is a lovely complement to the beef. Use the remaining puree as a dip for crudités or pita bread.

    Makes 48.

    INGREDIENTS

  • 1 14-ounce can artichoke hearts, drained well
  • 3 tablespoons mayonnaise
  • 3 tablespoons freshly grated parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
  • 1 teaspoon grated lemon peel
  • 1 garlic clove, minced
  • 1/4 teaspoon ground nutmeg
  • generous pinch of cayenne pepper

  • 2 teaspoons vegetable oil

  • 2 8-ounce beef tenderloin steaks (each about 1 inch thick)

  • 48 slices cocktail rye bread

  • 48 small arugula leaves

  • thinly shaved parmesan cheese

    DIRECTIONS

    Puree artichokes in processor until almost smooth. Add mayonnaise, grated Parmesan, lemon juice, tarragon, lemon peel, garlic, nutmeg and cayenne. Process until well blended. Transfer to small bowl. Season with salt and pepper.

    Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer to plate. Cool. (Artichoke puree and steaks can be made 1 day ahead. Cover separately; chill.)

    Preheat oven to 350°F. Using 1 1/2-inch round cookie cutter, cut 48 rounds from rye bread. Arrange rounds on large baking sheet. Bake until golden brown, about 8 minutes. Cool.

    Spread 1 teaspoon artichoke puree on each rye round (save remaining puree for another use). Top with arugula leaf. Cut each steak across grain into 24 thin strips. Starting at 1 short end, roll up each beef strip. Place atop arugula. Garnish with shaved Parmesan.

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    • Asparagus and Prosciutto Bundles Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:40 pm

    Slices of prosciutto spread with goat cheese and wrapped around asparagus tips make terrific cocktail party fare. The leftover asparagus stalks can be cut up and used in soup, or toss them with pasta, olive oil and Parmesan cheese.

    Makes 24.

    INGREDIENTS

  • 48 thin asparagus spears

  • 2 1/2 ounces soft fresh goat cheese (such as montrachet), room temperature

  • 2 tablespoons chopped fresh basil

  • 1 tablespoons toasted pine nuts, chopped

  • 1 tablespoon water
  • 1 teaspoon grated orange peel
  • 2 ounces thinly sliced prosciutto, cut into twenty-four 4×1-inch strips

    DIRECTIONS

    Cut stalks from asparagus, leaving 2-inch-long tips. (Reserve asparagus stalks for another use; see note in recipe introduction.) Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well.

    Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. (Can be made 1 day ahead. Cover; chill.)

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    • Baked Brie with Caramelized Onions Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:20 pm

    Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty foods store.

    Serves 8 to 10.

    INGREDIENTS

  • 2 tablespoons (1/4 stick) butter
  • 8 cups sliced onions (about 4 large)
  • 1 tablespoon minced fresh thyme

  • 4 garlic cloves, chopped

  • 1/2 cup dry white wine
  • 1 teaspoon sugar

  • 1 8-inch-diameter 32- to 36-ounce

  • french brie, packed in wooden box (reserve box)
  • 2 french bread baguettes, sliced

    DIRECTIONS

    Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)

    Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box in platter. Surround with baguette slices.

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    • Green Olive Tapenade Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:00 pm

    Makes about 1 cup.

    INGREDIENTS

  • 1 1/4 cups pitted manzanilla olives or other green spanish olives, rinsed, drained well
  • 1 tablespoon drained capers
  • 1 large garlic cloves, minced
  • 1 teaspoon fresh lemon juice

  • 1/4 cup olive oil (preferably extra-virgin)

  • 1 tablespoon chopped fresh cilantro

  • assorted crackers

  • toasted baguette slices

    DIRECTIONS

    Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)

    Serve tapenade with crackers and toasted baguette slices.

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    • Spicy Mussels in White Wine Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 8:40 pm

    Serve garlic toast with this to mop up all the savory broth.

    6 Appetizer Servings.

    INGREDIENTS

  • 1/3 cup olive oil
  • 1/2 onion, thinly sliced
  • 4 large garlic cloves, chopped
  • 2 teaspoons fennel seeds
  • 1 teaspoon dried crushed red pepper
  • 1/2 teaspoon salt
  • 1 cup dry white wine
  • 2 1/4-inch-thick lemon slices
  • 1/2 cup chopped fresh parsley
  • 2 1/2 pounds fresh mussels, scrubbed, debearded
  • 1/2 cup chopped seeded tomatoes

    DIRECTIONS

    Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over.

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