FFF Recipes

Appetizer New twist on Artichoke Dip

2008-04-15T17:56:00.000-07:00

Ingredients:

2 cans of Artichoke hearts
1 80z package of cream cheese
1/2 cup of feta cheese
1 clove minced garlic
splash of heavy cream
salt and pepper to taste

Preheat oven to 350 degrees F

Blend all ingredients in a bowl. Bake for about 25 minutes or until golden and bubbly.

Appetizer Easiest Brie Spread

2008-04-15T17:52:00.000-07:00

This is an incredibly simple, quick appetizer that is guaranteed to to impress your guests and keep you sane. :)

Ingredients:
1/2 cup brown sugar
1/4 cup pecans or walnuts
2 tbsp bourbon
1 round brie wheel

Mix sugar, nuts and bourbon together in a bowl. Pour mixture over brie. Microwave brie for about 30 seconds until cheese is slighty melted.

Serve with crackers and fruit.

Entree: Baked Honey Nut Chicken

2008-04-15T17:44:00.001-07:00

An easy fabulous way to spice up some chicken!

Ingredients:

2 eggs
1/2 cup honey
1 cup chopped pecans, walnuts or other nuts of your choice
1 cup dry bread crumbs
6 boneless skinless chicken breasts
1/4 cup butter or margarine melted
salt, pepper and brown sugar to taste
extra drizzle of honey

Preheat oven to 375 degrees F

In a bowl beat eggs and honey together until thoroughly blended. In another bowl. toss bread crumbs and nuts.

Dip chicken pieces into egg mixture then dredge into nut mixture, coating thoroughly. Arrange chicken side-by-side in a 9x13 inch baking dish.

Drizzle butter evenly over chicken. Add honey and brown sugar for enhanced sweetness to taste.

Bake for about 40 minutes or until chicken is no longer pink and juices run clear.

Entree: Lamb with Cherry Glaze and Merlot Reduction

2008-04-15T17:20:00.000-07:00

This is very time consuming recipe, but if you have the time the results are amazing and will knock the socks off any guest.

Ingredients

Cherry Reduction Sauce
2 cups of red wine/merlot
2 cups of fresh pitted cherries (you can use canned as well)
2 cloves of garlic chopped
1 shallot chopped
4 cups of lamb or chicken stock
1 tbsp unsalted butter
salt & pepper to taste
brown sugar to taste

Merlot Glaze
1 bottle of merlot
1 1/2 cups balsamic vinegar
1 shallot chopped
1 clove garlic chopped

Lamb
4 lamb racks fat trimmed and bones frenched
1 tbsp extra virgin olive oil
rosemary sprigs for garnish

To prepare the the Cherry Reduction sauce:
Combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until mixture is almost dry. 10 minutes

Add the stock decrease the heat to medium and reduce until the sauce is thick and coats the back of a spoon 30 minutes. Add butter and stir until melted. Salt, pepper and brown sugar to taste. For a sweet sauce add generous sugar.

Preheat the oven to 300 degrees F.

Merlot Glaze:
Add wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup of liquid remains 20 to 30 minutes.

Lamb:
Season lamb with salt and pepper. Heat olive oil in a saucepan over high heat until smoking hot.
Add as many of the racks as will fit-don't overcrowd the pan-meat side down. Sear lamb well about 3-4 minutes. Transfer to a baking pan. Baste racks with glaze. Set pan in the oven and roast- basting every 5 minutes until the meat has reached a temperature of 135 degrees F. About 20 minutes

Remove from oven and rest lamb for 5 minutes. Drizzle Cherry Reduction Sauce over lamb and serve on the side.