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FareShare Gazette Recipes -- March 1999 - H's

 

 

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Honey And Roasted Barley Risotto
Honey-Roasted Ham Or Turkey With Dried Cherry Relish

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                   *  Exported from  MasterCook  *
                     Honey And Roasted Barley Risotto
Recipe By     : Keith Luce, Spruce Restaurant
Serving Size  : 14   Preparation Time :0:00
Categories    : Rice                             Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    shallots -- minced
   2                    garlic cloves -- minced
   2                    celery stalks -- diced fine
   2      tablespoons   olive oil
   1      tablespoon    butter
     1/4  cup           arborio rice -- (risotto)
   3 1/2  quarts        roasted butternut squash soup -- see recipe
     1/4  cup           barley -- toasted, cooked
     1/4  cup           butternut squash -- diced small
     1/4  cup           romano cheese -- grated
                        salt and black pepper
1. In a saucepan over moderate heat, saute shallots, garlic and celery in
oil and butter until tender. Add rice, stirring to coat well. Do not let
grains brown.
2. Add 3 1/2 cups soup in small batches, stirring continuously.
3. Add barley and squash. Continue cooking in same manner until rice is
tender but al dente. Add cheese. Adjust seasoning.
4. Per portion, spoon a dollop of risotto into center of soup bowl. Ladle 1
cup soup around risotto.
>Melissa's Specialty Foods May 1998: guest chef, Keith Luce, Chef, Spruce
Restaurant, Chicago, Illinois
Submitted to FareShare by Pat Hanneman
Pat Hanneman's Kitchen - recipe home page 
http://home.earthlink.net/~kitpath/index.html
Formatted in MasterCook by Art Guyer
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
           Honey-Roasted Ham Or Turkey With Dried Cherry Relish
Recipe By     : Bon Appetit, Dec 1998
Serving Size  : 12   Preparation Time :0:00
Categories    : Information                      Meats
                Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           creme de cassis
     1/2  cup           water
     1/2  cup           sugar
   2      cups          dried tart cherries
     3/4  cup           pecans -- toasted and chopped
   2      tablespoons   grated orange peel
                        ham or turkey -- roasted
   1      Small         dinner rolls -- optional
PANTRY: (Creme de cassis is black currant-flavored liqueur. You can 
 substitute cherry-flavored brandy.
Cherries: Can substitute dried Bing cherries or used 2 cups mixed 
dried cherries (about 10 ounces total).
Nuts: about 3 ounces.
Meat/Poultry: one 6- to 8-pound spiral-cut honey-roasted ham or 
one 12- to 14-pound honey-roasted turkey
PREP: Stir creme de cassis, 1/2 cup water and sugar in heavy 
medium saucepan over medium heat until sugar dissolves. Bring to 
boil. Add dried cherries. Reduce  heat; cover and simmer until 
cherries are plump, about 5 minutes.
Mix in pecans and orange peel. Season relish lightly with salt. 
Transfer to bowl. Cool. (Can be made 1 week ahead. Cover and 
refrigerate.)
TO SERVE: Place ham or turkey on platter. Place bowl with cherry 
relish alongside. Serve with dinner rolls, if desired.
Serves 12 to 14.
Recipe From Bon Appetit -December 1998
kitpath@earthlink.net 3/99
Pat Hanneman's Kitchen - recipe home page 
http://home.earthlink.net/~kitpath/index.html
Formatted in MasterCook by Art Guyer
                   - - - - - - - - - - - - - - - - - - 
NOTES : The components of this recipe-purchased ham or turkey, 
       the relish and dinner rolls- can be combined by your guests to 
       make little sandwiches.
Nutr. Assoc. : 0 0 0 4680 0 0 3664 0

 

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