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Feast Recipes from Boar's Head: The Hunt
December 9, 2000
1 cup chopped dates
¾ cup boiling water
1 teaspoon baking soda
1 small orange, cut into 6 pieces
1 ½ cups flour
1 cup nuts
¾ cup sugar
2 eggs
3 tbsp butter
1 teaspoon salt
Combine dates, water and baking soda in small mixing bowl. Set aside. Grease and flour 9 x 5 loaf pan. Preheat oven to 350 degrees.
Put oranges in processor bowl. Process to chop (15 seconds). Add flour, nuts, sugar, eggs, butter, salt and ½ the date mixture. Process 5 seconds. Add remaining date mixture and process about 20 seconds. Pour into pan. Bake 55 to 65 minutes or until springs back. Cool 10 minutes in pan and then remove.
Honey Butter
Soften butter and add honey. Whip until blended.
Copper Penny Salad
2 pounds carrots
1 can tomato soup
1 cup oil
1 cup sugar
2 cups vinegar
1 teaspoon dill
1 teaspoon salt
1 large green pepper, diced
1 large onion, diced
Slice carrots and then cook in boiling water until tender. Drain and allow to cool. Combine tomato soup, oil, sugar, vinegar, dry dill and salt. Bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion. Mix and serve.
Venison Stew
8 oz. Bacon
5 onion, sliced
3 cloves garlic
25 pounds venison stew mea
4 mushrooms, sliced
2 cups burgundy
2 pkg onion soup mix
2 cans (large) cream of mushroom soup
½ soup can water
Place in large nesco or baking dish. Simmer at 300 degrees for 6 - 8 hours. Serve over noodles, pasta, rice or potatoes.
Buttered Noodles with Parsley
2 cups flour
2 cups brown sugar
½ cup margarine
1 egg
1 teaspoon cinnamon
1 cup sour milk (or buttermilk)
Cream butter, sugar and flour. Reserve ½ cup. To rest, add remaining ingredients. Pour into 9 x 13 pan. Sprinkle with topping. Bake at 350 degrees for 20 to 25 minutes.
Umbulata
Dough
6 ¼ cups flour
1 tablespoon salt
2 tablesppon sugar
1/3 cup shortening
Hot water
1 pkg yeast dissolved in ¼ cup warm water
Flour
Olive oil
Put flour, salt and sugar in a large bowl. Mix. Add shortening and combine like pie crust. Pour in hot water and start combining. Add dissolved yeat and continue mixing. Add more hot water until a soft dough is formed. Sprinkle with more flour wheen the dogh gets ticky. Continue to knead to form a grainy soft dought. Push down to sides of bowl and add a little olive oil. Roll dough around to coat with oil. Place waxed paper over dough and cover with a clean cloth. Allow to rise and double in size.
Filling
1 ½ pounds ground beef
1 ½ pounds pork sausage
2 bunches green onions
salt and pepper to taste
3 tablepoons shortening
½ cup Parmeasan cheese chunks
1 cupgrated Parmesaon cheese
1 egg
Brown meat together. Add green onions. Let cook until it is done. Let cool.
Divide dough in half. Roll to 1 inch thick and 10 inch round circle. Spread 1 ½ tablespoons of the shortening on the top of the dough. Press ½ of the cheese chunks into the dough. Spead ½ of the meat mixture on the dough. Next, sprinkle ½ of the grated cheese over the top. Roll.
Repeat for the second ½ of the bread.
Bake in preheated 400 degree oven for 30 to 45 minutes until browned.
Pear/Walnut Salad
½ cup rice wine vinegar
2 tablespoons honey
2 tablespoons minced shallots
1 ½ cups walnut oil
Salt
Pepper
8 cups mixed greens
6 fresh ripe pears, cored and thinly sliced
¼ cup parsley
Preheat the oven to 400 degrees. Place the walnuts on a biking sheet and roast until golden - about 4 minutes. Remove from the oven and place in a medium mixing bowl. Add the vinegar, honey and shallots to the warm nuts. Allow to sit for 1 minue. Slowly whisk in the oil. Season with salt and pepper. In a large mixing bowl, toss the lettuce with the dressing. Season with salt and pepper. Fan the pears over the bottom of each plate. Mound the greens in the center of the pears.
Roast Duckling
1 duck (whole or quartered)
salt and pepper to taste
1 cup white wine (sherry may be substituted)
Season duck. Place in roaster and bake uncovered at 350 degrees until about ½ done. Pour wine over duck. Cover duck and continue roasting until done. (May use Nesco - duck will be juicier).
Stuffing
¼ cup butter
3 onions, chopped fine
½ pound ground pork
1 teaspoon sage
2 cups fresh breadcrumbs
1 egg
¼ cup almonds
¼ cup water chestnuts
1 cup milk
salt and pepper to taste
Melt butter in saucepan and saute onions. Mix all other ingredients in a bowl. Add onions and seasonings. Bake.
Vegetable Quiche
Single Pie Crust
Filling:½ - 1 lg. Onion
1 cup chopped broccoli
6 oz. Mushrooms
½ red pepper
6 eggs
1 cup ½ &½
2 cups swiss cheese
¼ tsp salt
¼ tsp sugar
1/8 tsp red pepper
¼ tsp garlic
Slice onions and mushrooms thinly. Chop broccoli. Saute until gard - tender. Beat eggs. Add ½ and ½. Grate cheese. Mix egg mixture, spices and cheese. Place veggies in unbaked pie crust. Pour cheese/egg mix over. Bake 400 for 15 minutes. Lower temp and bake at 350 for 30 more minutes.
Apples in Wine Sauce
6 Granny Smith Apples
½ cup red wine
2 cloves
½ cup sugar
1 stick cinnamon
½ teaspoon vanilla
1 tablespoon cornstarch
Whipped Cream (???)
Peel, core and slice the apples. In a saucepan, bring the wine, cinnamon, cloves sugar and vanilla to a boil. Add apples. Reduce heat and simmer for about an hour. Remove the apples and add the cornstarch to the juice. Cook until thickened. Pour over the apples. Can be prepared ahead - serve warm or cold.
Red Wine Vinegar Dressing
1/2 cup salad oil
1/4 cup red wine vinegar
1/4 tsp. garlic powder
1/2 cup sugar
1/4 tsp. onion powder
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. dry mustard.
Mix thoroughly in bottle and pour over salad.
Garlic Herb Bread
Basic White Bread
Butter
Herbs (parsley, garlic, onion powder
Before baking, spread top of each loaf with butter mixed with herbs. Bake on cookie sheets until brown and baked thru.
Herbed Butter
Butter
Parsley
Garlic
Basil
Lemon Peel
Beat ingredients together until whipped and well blended.
Honey Mustard
½ cup mustard seeds
¼ cup dry English mustard
¾ cup tarragon vinegar
2/3 cup water, beer, wine or juice
2 Tablespoons basil
2 tablespoons honey
Combine mustard seeds, yellow mustard, vinegar and other liquid into a bowl. Let stand 4 hours. Transfer to a food processor and process to desired consistency. Pour into top of double boiler over simmering water. Stir in remaining ingredients and cook for 10 minutes. Pour into sterilized jars and refrigerate. Must stand for at least several days before using.
Horseradish Mustard
1 cup English mustard
1 cup white wine vinegar
¼ cup dry white wine
3 tablespoons horseradish
2 tablespoons sugar
1 teaspoon salt
2 cloves garlic
1 teaspoon pepper
½ teaspoon hot pepper sauce
¼ teaspoon allspice
Prepare as above.
Sherry Thyme Mustard
½ cup mustard seeds
2 Tablespoons dry English Mustard
½ cup sherry
½ cup sherry vinegar
2 tablespoons honey
1 tablespoons dry thyme
2 teaspoons salt
Prepare as above.
Yule Cookies
2 cups brown sugar
2 cups sugar
6 eggs
1 lb margarine
9 cups flour
2 teaspoon baking soda
2 teaspoon cinnamon
9 oz. Almonds
Cream margarine and sugar until light and fluffy. Add eggs, one at a time. Mix thoroughly after each addition. Add dry ingredeints and mix very well. Batter will be VERY stiff. Add almonds.
Shape into logs. Freeze. Cut into ¼ inch slices. Bake at 375 degrees for 12 to 15 minutes.
Strawberry Pudding
1 ¼ cup milk (cut milk and substitute strawberry juice)
2 teaspoon almond extract
2 cups strawberries
¼ cup red wine
2 tablespoons rice flour
1/3 cup sugar
pinch of cinnamon
pinch of ginger
pinch of salt
pinch of pepper
1 tablespoon butter
2 teaspoon red wine vinegar
Pour wine over prepared berries. Toss and then drain. Discard the wine.
Process the berries with rice flour, sugar and spices. Add almond mixture and cookover medium heat. Boil for about 2 minutes until mixture thickens. Remove from heat. Add butter and vinegar. Pour into serving dishes and cool. Serve chilled.
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