ROASTED VENISON

ROASTED VENISON

Marinade:

1 cup vinegar

Enough water to cover roast

Venison roast

Salt and pepper

1/2 chopped bell pepper

4-5 toes of galic

Approximately 1/2 cup flour

Oil

1 envelope dry onion soup mix

11/2 cups water

Place roast in large container with marinade and place in refrigerator overnight.  Wash meat under cold water to draw all of the blood out of the meat.  Pat dry and stuff with garlic and beak pepper.  Salt and pepper roast and roll in flour. Ontopof stove heat enough oil to cover the bottom of a heavy roasting pan and brown roast on all sides.  Sprinkle dry onion soup mix over the roast and add approximately 11/2 cups water to make gravy. Bake covered at 350° for about 31/2-4 hours or until fork tender.  Baste roast with gravy while cooking.  Servers 8-10.

FIG JAM-from dried figs

Fig Jam with Dried Figs

INGREDIENTS

28 ounces dried California figs

5 cups water

½ cup fresh squeezed lemon juice

3 cups sugar

seeds from juiced lemons

1 teaspoon ground cardamom

1 tablespoon dark rum

Measure figs into 4 quart kettle. Add water; cover and bring to boil. Remove from heat and let stand until figs are plumped. Then, with a slotted spoon, remove figs; reserve liquid. With scissors, remove stems from figs and chop; set aside.

Add lemon juice and sugar to reserved liquid and heat to boil; reduce heat and simmer for 5-10 minutes. Tie lemon seeds in cheesecloth bag and add to kettle along with chopped figs. Heat and simmer for 15-20 minutes, until thickened. Remove from heat; remove and discard cheesecloth bag with seeds. Stir in cardamom and rum; heat to boil.

Ladle into sterilized pint or ½ pint jars, leaving ¼ inch headspace. Cover and seal jars according to instructions. Then, process for 15 minutes in a boiling water bath.

Yields: About 4½ cups

Serves: 36 (2 tablespoons each)

ARTICHOKE SOUP

ARTICHOKE SOUP

2 cans artichoke hearts

4 egg yolks

1 quart chicken broth

salt and pepper to taste

1/2 cup flour

1/2 cup butter

1 pint whipping cream

2 cans artichoke hearts, mashed

In a blender the first 2 cans of artichoke hearts and chicken broth using medium speed until smooth.  Leave this mixture in the blender for later use.  In a pan heat the butter, flour and whipping cream until very hot, but not boiling.  Add this mixture to the blender and mix well.  Pour the entire contents of the blender in a saucepan and reheat.  When hot add the mashed artichoke hearts and serve.  Serves 8.

TERRINE DE POISSON AUX ÉCRIVISSES

TERRINE DE POISSON AUX ÉCRIVISSES

CATFISH PÂTÉ WITH CRAWFISH

1 Tbsp. minced shallots

3 Tbsp. butter

3 Tbsp. flour

1 cup milk

3 dashes Peychaud bitters

Tabasco, salt and white pepper to taste, at least 1/2 teaspoon each

1 pound skinless catfish

3/4 cup crawfish tails

2 Tbsp. lemon juice

Salt and white pepper to taste

4 egg whites

Cook minced shallots in butter for about a minute and then stir in flour.  Stir in milk whisk vigorously.  Stirring constantly, add the salt, pepper, Tabasco and bitters and cook until thick and smooth.  Chill.  Preheat oven to 350°.  In a food processor purée fish with lemon juice, salt and pepper. Add the egg whites one at a time, blending well after each.  Add the cold white sauce slowly.

Spoon 2/3 of the mixture into a buttered loaf pan.  Make a trench and carefully place tho crawfish tails down the center.  Cover with the remaining pâté.  Cover with buttered foil.  Put the terrine into a baking pan  and add hot water to reach 2/3 of the way up the sides of the terrine.  Bake for 1 hour or until an inserted knife comes out clean.

The pâté may be served hoy or cold; directly from the pan or un molded onto a platter.  Garnish with fresh dill and/or watercress.  To cut neat slices,dip the knife into boiling water.

Serves 6-8 as an appetizer.  You may use tiny cooked shrimp instead of crawfish.

CRAWFISH ÉTOUFFÉE

CRAWFISH ÉTOUFFÉE 

2 sticks butter

2 small onions, chopped

2 bunches green onions, chopped

2 pounds crawfish tails

Salt and cayenne pepper to taste

Parsley, chopped

Chop and sauté in butter, onion and green onions.  Cover and cook 5 minutes.  Add crawfish tails, season with salt and cayenne pepper to taste.  Cover and cook amout 15 minutes until done.  Add parsley just before serving and serve over rice. Serves 6-8.

CRAWFISH BOULETTES

CRAWFISH BOULETTES

3 Tbsp. butter

1 medium onion, chopped fine

1 pound crab claw meat, drained

1 pound crawfish tails crawfish tails, ground (use a blender)

14 cup green onions.chopped fine

1 egg, beaten

Progresso bread crumbs

salt and pepper to taste 

Few teaspoons lemon juice

Sauté onion and celery in butter until light brown.  Drain.  To this add 1 pound crabmeat and ground crawfish and onion tops.  Stir In egg and add breadcrumbs until moisture is meatball consistency.  Shape into small balls.  Fry until brown in deep fat.  Cooks very fast.  Yield: 50 cocktail size.    You may add lemon juice to give boulettes a slight tartness.

WHITE SANGRIA

WHITE SANGRIA

1/2 gallon white wine, chablis is excellent

1/4 cup lemon juice

1/2 cup orange juice

2/3 cup sugar

2 ounces vodka

slices of orange or lemon

wedges of apple

Mix all ingredients thoroughly and chill. Float slices of orange and lemon and wedges of apple in the bowl.  Note:  best made day before.  Adjust amount of sugar to suit your taste.  Any white or red wine or combination of the two may be used.  Serves 6.