A FAVORITE NOVEMBER 'REMEMBER' SUPPER ~ ROAST PHEASANT with 'SHOTGUN SAUCE' / PEAR & GOAT CHEESE SALAD

"It (pheasant) is the king of earthly poultry, as the primacy of aquatic birds belongs to the swan. What more exquisite flesh can you eat."

~ Olivier de Serres

(http://en.wikipedia.org/wiki/Olivier_de_Serres )

~ Pheasant country (Hubbard Lake)

~ Prime pheasant habitat

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ROAST PHEASANT with 'SHOTGUN SAUCE'

~ With Michigan's prime habitat of open fields, forest edges, and marshy wetlands, 'Ring-necked Pheasants' thrive. This delicious recipe pays homage to this stately bird (almost too beautiful to eat) and hopefully my dear friend, Anne*, who verbally shared this treasured recipe, 'tweaked' a bit throughout the years.

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1 dressed and cleaned pheasant per person

vegetable oil

Basting Sauce:

Combination of orange juice, 7-up, and white wine

coarse salt & freshly ground pepper

Stuffing (per person)

1/3 cup cooked wild rice*

2 Tbsp. toasted pine nuts

1 Tbsp. fresh thyme

1 Tbsp. melted unsalted butter

coarse salt & freshly cracked pepper

Shotgun Sauce:

1 jar current jelly

2 Tbsp. butter

2 Tbsp. fresh lemon juice

2 Tbsp. A-1 Steak sauce

2 Tbsp.Worcestershire sauce

2 jiggers good sherry (Harvey's Bristol Cream)

• Preheat oven to 450-degrees. Sprinkle inside and out of pheasant with salt & pepper. Brush with oil.
• Combine orange juice, 7-up and wine for basting sauce.
• Combine cooked rice, toasted pine nuts, butter, thyme, salt & pepper. Stuff pheasant with rice mixture.
• Arrange in roasting pan. Pop in oven and reduce heat to 350-degrees. Baste every 15 minutes with basting sauce. Do not overcook but roast until internal temperature reaches 160-180 degrees, perhaps 45 minutes depending on size of pheasant.
• Melt current jelly in saucepan. Combine remaining Shotgun Sauce ingredients. Brush with glaze the last 15-20 minutes.
• Remove from oven and let rest before serving with remainder of Shotgun Sauce and Pear & Goat Cheese Salad.

Note: 1 cup uncooked wild rice yields 4 cups cooked. Rinse rice and add 4 cups organic chicken stock or water mixed with orange juice for each cup of rice. Heat to boiling, cover and simmer over low hear 40-50 minutes, until grains are tender.

* Thank you dear Anne. This is a re-post in memory of my dear friend, who will live forever not only in the many times I have enjoyed this delicious treat in her home but her glorious way of, no matter what in life was going on, always said when asked, "As we speak, all is fine ...!" Besides this treasured recipe, I treasure/embrace her simple response.

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PEAR & GOAT CHEESE SALAD

~ Adapted from the original book, COOKING the NOUVELLE CUISINE in AMERICA, this flavorful autumn salad of pear and goat cheese is the perfect marriage of texture and taste.

*

1/2 head Boston or Bibb lettuce per person

4 Tbsp. walnut or peanut oil

1 Tbsp. champagne or red wine vinegar

1/2 tsp. dry mustard

4 oz. Montrachet or other French goat cheese

1 ripe red pear

coarse salt & freshly ground pepper

• Combine oil, vinegar, mustard, salt & pepper and set aside. Just before serving slice goat cheese into small pieces and quarter the ripe pear, removing core from each quarter and cutting quarters into 1/4-inch slices. Drizzle lettuce with dressing and lightly toss.
• Place salad on left of serving plate, garnish upper right hand corner with pear slices and lower right hand corner with goat cheese slices.

Note: This recipe is for 1 person ... easily doubled or tripled.

AUTUMN LEAVES of RED & GOLD ~ PEAR-CRANBERRY CRISP with CINNAMON ICE CREAM

~ Autumn leaves of red and gold

(Bloomfield Village)

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PEAR~CRANBERRY CRISP with CINNAMON ICE CREAM

~ Beloved pears, cranberries and ice cream ... the perfect ending to a perfect meal. This treasured recipe is a favorite holiday dessert, clipped from BON APPETIT (Nov 2002).

*

3 lbs. ripe Anjou pears (about 5) peeled, cored, cut into 1-inch pieces

1 cup fresh cranberries

3/4 cup sugar

1 1/4 cups all purpose flour

1/2 cup finely ground walnuts

1/4 cup packed dark brown sugar

1/4 tsp ground cinnamon

1/2 cup (1 stick) unsalted butter, melted, cooled

Cinnamon Ice Cream*

• Preheat oven to 350-degrees. Toss pears, cranberries, and 1/2 cup sugar in large bowl. Let stand 15 minutes. Transfer mixture to 11x7x2 inch glass baking dish.
• Mix flour, next 3 ingredients, and 1/4 cup sugar in medium bowl. Add butter; using fork, stir until moist clumps form. Sprinkle topping over fruit in dish.
• Bake crisp 45 minutes. Increase oven temperature to 375-degrees. Bake until golden, about 10 minutes. Cool slightly. Serve warm with Cinnamon Ice Cream. ( 8 servings)

*Note: If you live in the metro-Detroit area, visit Ray's Ice Cream ~ the tastiest Cinnamon Ice Cream in the world! (http://www.raysicecream.com/) You can also blend ground cinnamon (to taste) into any premium vanilla ice cream.

SUNDAY NIGHT DESSERT (Have you put your garden to bed?) ~ AUTUMN PEAR CRISP

"The snapping of pitch from a burning log,

The faint scent of pine filling the room.

Flames leaping about as if it were a ballet

Performing for its audience.

The soft, comforting glow of candlelight,

Bringing with it serenity and quiet thoughts."

- Linda Christensen ( Autumn's Beauty )

~ Quiet evening by the fire (Hubbard Lake)

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AUTUMN PEAR CRISP

~ Daylight savings is always a shock! Sit back and relax by the crackling fire with a lovely glass of port and this delicious autumn dessert.

*

6 cups (ripe but firm) peeled, cored, and sliced Bartlett, Bosc, or Comice pears

(or similar seasonal apples)

1 cup plump raisins, soaked in port

1/2 -3/4 cup brown sugar (depending on sweetness of fruit)

2 Tbsp. freshly squeezed lemon juice

2 Tbsp. flour

1 Tbsp. cinnamon (or 1 tsp. nutmeg)

Topping:

1 cup flour

1 cup sugar

scant salt

1 lightly beaten egg

1 stick melted butter

• Preheat oven to 375-degrees.
• Combing pears (apples) plumped raisins, brown sugar, and lemon juice. Toss well. sprinkle with flour and cinnamon (nutmeg). Toss well. Set aside.
• Combine flour, sugar & salt. Mix well. Cut in egg with pastry blender or fork and combine thoroughly until mixture resembles fine bread crumbs.
• Fluff pear mixture well and transfer to lightly greased 9x13-inch baking dish. Spread into prepared pan and top evenly with flour mixture. Drizzle with melted butter.
• Pop into oven and bake 35-45 minutes until topping is golden brown and crisp. Remove from oven and cool slightly before serving. Finish dessert with dollop of whipped cream or hearty scoops of good vanilla or cinnamon ice cream.

NOVEMBER 1st BIRTHDAY DINNER ~ SPINACH, PEAR and WATERCRESS SALAD / SPICY ASIAN GRILLED SHRIMP with COCONUT RICE / CHOCOLATE MOUSSE TORTE

" Autumn is a second spring when every leaf is a flower. "

~Albert Camus

~ AUTUMN LEAVES

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SPINACH, PEAR and WATERCRESS SALAD
with HONEY-MUSTARD DRESSING
(from Pontiac's old Pike Street Restaurant )
*
Dressing:

1/2 cup Peanut Oil
1/4 cup Honey
1 tsp. Hungarian Paprika
5 Tbsp. Cider vinegar
1/4 cup Dijon Mustard
2 1/2 Tbsp. Chopped Garlic
2 tsp. Grated Fresh Ginger Root
Juice of 1 Large Lemon

Salad:

1 Lb. Fresh Spinach Leaves
2 Ripe Bosch or D'Anjou Pears
2 Bunches Fresh Watercress

Procedure: Wash spinach well, remove all stems. Make dressing. Cut pears in half, core and julienne. Place pears in some of the dressing so they don't brown. Wash watercress, remove long part of stem. Put spinach leaves in bowl, coat leaves with a bit of dressing. Place on plates, garnish with pears and watercress.

Note: Past post from November 4, 2006

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SPICY ASIAN GRILLED SHRIMP with COCONUT RICE

~ Sweet coconut smooths and compliments the fiery flavored shrimp

*

2 lbs. peeled and deveined jumbo shrimp (tails on)

2/3 cup soy sauce

1/2 cup hot chili sesame oil (House of Tsang)*

2 Tbsp. brown sugar

2 Tbsp. ground ginger

1 cup diagonally sliced green onions, divided

bamboo skewers

• Combine soy sauce, sesame oil, brown sugar, ginger, and 1/2 cup scallions. Add shrimp and toss well to coat. Cover and chill 4-6 hours or overnight.
• Thread shrimp onto skewers and grill 4 minutes on each side. While shrimp is cooking, boil and reduce marinade.
• Serve over coconut rice topped with drizzled marinade and remaining chopped scallions. ( 4 servings)

* Note: For a less spicy version, use regular sesame oil, adding red pepper flakes to taste.

Coconut Rice

1 cup shredded sweetened coconut

2 cups organic chicken stock

1 cup organic long grain white rice like Jasmati

1 tsp. salt

• Spread coconut in baking pan. Toast at 350-degrees for 7-10 minutes, stirring frequently until lightly brown.
• While coconut is toasting, bring chicken stock to boil. Add rice and 1/2 of toasted coconut; reserve remaining for garnish. Bring to boil, cover and simmer 15 minutes. Let stand for 5 minutes. Fluff with fork and garnish with remaining coconut.

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CHOCOLATE MOUSSE TORTE

~ Save room for this delicious dessert adapted from NOTEWORTHY TWO

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1 lb. premium semi-sweet chocolate

1 Tbsp. instant coffee

1/2 cup boiling water

16 organic eggs, separated

1 1/3 cup sugar

2 tsp. vanilla

pinch salt

1 cup whipping cream

1 1/2 tsp vanilla

1/3 cup confectioners sugar

cocoa for dusting

• Melt chocolate in double boiler. Dissolve coffee in boiling water. Add to chocolate. Cover and let stand over low heat 5 minutes. Remove from heat. Stir until smooth. Cool slightly.
• Beat egg yolks in large bowl at high speed for 5 minutes. Gradually add sugar. Continue beating for 5 minutes. Fold in vanilla and chocolate mixture.
• Beat egg whites and salt in medium bowl until stiff but not dry. Fold into chocolate mixture. Remove 8 cups of mixture and refrigerate. Pour remainder into greased 10-inch springform pan. Bake in preheated 350-degree oven 25 minutes. Turn off heat. Leave pan in oven 5 minutes. Remove and cool on rack. When completely cool pour refrigerated mixture into baked shell. Refrigerate several hour or overnight.
• Combine whipping cream, vanilla and confectioners sugar in chilled bowl. Beat until mixture stands in peaks. Spread over top of mousse. Dust with cocoa. Refrigerate until served.

OCTOBER WINE HARVEST ~ CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS

"My only regret in life is that I did not drink more champagne."

~ John Maynard Keynes

~ L. Mawby Vineyard
(Leelanau Peninsula)

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CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS

~ A rich blend of autumn flavors from a treasured (November 2006)
SOUTHERN LIVING clipping

*

2 (5-oz.) bags gourmet mixed salad greens
1/3 cup dried cranberries

Sugared Walnuts
Pear-Goat Cheese Tarts
Champagne Vinaigrette

Combine salad greens and cranberries in large bowl. Arrange mixture on serving plate. Sprinkle evenly with Sugared Walnuts. top with 8 Pear-Goat Tarts. Serve immediately with Champagne Vinaigrette. (8 servings)

Sugared Walnuts

1 1/2 cup walnut halves

3/4 cup sugar

• Stir together walnuts & sugar in heavy saucepan over medium heat, and cook, stirring constantly, 8-10 minutes or until sugar melts and turns golden brown.
• Spread mixture in single layer on lightly greased was paper: cool. Break into pieces; store in airtight container up to 3 days.

Pear-Goat Cheese Tarts

1 (15-oz) package refrigerator pie crusts

2 (4-0z) Packages crumbled goat cheese

1-2 ripe chopped pears

2 Tbsp. honey

1/2 tsp. dried thyme

• Unfold pie crusts and cut each in half; ct each half into 3 pieces. Place 1 piece into lightly greased muffin cup in a muffin pan. Fold and press pastry piece to form a cup shape. Repeat procedure with remaining pastry pieces.
• Bake at 375-degrees for 8 minutes or until edges of pastries are lightly browned. Remove pan to wire rack.
• Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.
• Bake at 375-degrees 8-10 minutes or until thoroughly heated. Remove to wire rack, and let cool 2 minutes.

Champagne Vinaigrette

1/4 cup extra-virgin olive oil

1/4 cup Champagne vinegar

2 Tbsp. Dijon mustard

2 tsp. honey

3/4 tsp. salt

1/4 tsp. freshly ground pepper

Whisk together all ingredients. Cover and chill at least 30 minutes or up to 3 days.

Note: Pop open a delightful bottle from the many award-winning sparking wines from L. Mawby. You won't be disappointed!

(http://www.lmawby.com/)

FALL BRUNCH ~ SPINACH, PEAR and WATERCRESS SALAD / MUSHROOM ARTICHOKE QUICHE

FALL SATURDAY BRUNCH ~

SPINACH, PEAR and WATERCRESS SALAD

with HONEY-MUSTARD DRESSING

(from the old Pike Street Restaurant)

*

Dressing:

1/2 cup Peanut Oil

1/4 cup Honey

1 tsp. Hungarian Paprika

5 Tbsp. Cider vinegar

1/4 cup Dijon Mustard

2 1/2 Tbsp. Chopped Garlic

2 tsp. Grated Fresh Ginger Root

Juice of 1 Large Lemon

Salad:

1 Lb. Fresh Spinach Leaves

2 Ripe Bosch or D'Anjou Pears

2 Bunches Fresh Watercress

Procedure: Wash spinach well, remove all stems.

Make dressing. Cut pears in half, core and julienne.

Place pears in some of the dressing so they don't brown.

Wash watercress, remove long part of stem.

Put spinach leaves in bowl, coat leaves with a bit

of dressing. Place on plates, garnish with pears

and watercress.

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MUSHROOM ARTICHOKE QUICHE

(also good crustless)

*

1 unbaked prepared pie shell

3 Tbsp. Unsalted Butter

1 Lb. Thickly Sliced Mushrooms

2 Cups Drained and Chopped Artichoke Hearts

2 Cups Cubed Danish Havarti Cheese

4 Large Eggs

1 Cup Sour Cream

Couple Dashes Lea & Perrins' Worcestershire Sauce

2 Heaping tsp. Dried Dill

1 tsp. garlic powder

Cracked Pepper

Additional dill and dried parsley flakes

Saute mushroom in butter. Season with dashes of Worcestershire,

dill, garlic and pepper. Add artichokes and cook until liquid

is reduced. Set aside to cool.

Whisk eggs, sour cream and Worcestershire sauce.

In prepared pie shell, add mushroom and artichokes.

Pour egg mixture over. Top with Havarti cheese.

Sprinkle top with additional dill and dried parsley flakes.

Bake at 350 degrees for 45 minutes or until set and

top slightly brown.

Cool 10 minutes before serving.

(Freezes well)