Crispy Roast Duck with Curry-Honey Glaze

I'm sharing with you one of my most treasured recipes, which I developed over the years utilizing Julia Child's method for a crispy duck and James Beard's fabulous curry-honey glaze. Their recipes are timeless!

You'll find this duck moist inside with a crispy exterior which has one of the best glazes you'll ever find. (I feel it's the best!) This duck will curl your hair...no, really it will...because you'll have your head in the oven so often!  But it's worth it, as turning the duck frequently is critical to achieving the crispy exterior.

                                      Not Just for Special Occasions!

One duck serves 2-4 people

Ingredients

For the Duck

• one 4 1/2 - 5 1/2 lb duck - preferably under 6 mos. old (Shoot, I have no idea how old the last duck was that I bought, I can only tell you that it was fantastic!)
• peeled small onion inserted with two clove stems
• salt*
• lemon juice*
• pepper*

For the Glaze, mix together:

• 4 TB honey
• 1 1/2 TB curry powder

Directions

Thawing:  If frozen, thaw the duck in the refrigerator two days before cooking or unwrap and set in a sink filled with cold water to which you've added ice cubes. Change the water periodically.

Remove as soon as possible any giblets--checking both ends of the duck. (Maybe you can use the giblets in another recipe such as a soup--I just toss them.)

Prep for Roasting:  Pull out all the loose fat from the cavity of the duck and around the inside of the neck.  To make carving easier, cut out the wishbone from the inside neck cavity.  Chop the lower part of the wings off at the elbows (it's only bone).  Be sure the fat glands on the back and at the base of the tail have been removed; dig out any yellow residue remaining and rub the area with salt and lemon juice*.

Dry the duck thoroughly and season the cavity with salt and pepper*.  Place the onion with the cloves in the cavity.  Truss the duck with the wings and legs close to the body and the cavity closed.

Using a sharp paring knife, prick the skin at 1/2" intervals along the thighs, the back and the lower part of the breast.  If you are not ready to cook immediately, wrap and refrigerate the duck, then let it come to room temperature before roasting.

Roasting:  (Allow approximately 1/2 hr., plus or minus, per lb. to roast.)  Preheat the oven to 450º.  Set the duck breast side up on a rack in an uncovered roasting pan.  Leaving the duck in the oven, after 15 minutes, turn the oven down to 350º.  Then turn the duck from one side to the other every 15 minutes.

After the duck has roasted for 55 minutes, remove it from the oven and brush well with some of the curry and honey glaze mixture. Return the duck to the oven and continue turning it every 15 minutes, adding the glaze each time until it is all used.  Keep roasting and turning the duck every 15 minutes until done. 

To tell when the duck is done, prick the thickest part of the drumstick deeply with a fork...the juices should run faintly rosy to clear in color; and when the duck is drained, the last drops of juice from the vent should run faintly rosy to clear yellow in color. Also, the temperature should register 180º at the thigh joint and the legs should move freely.

                                                You Deserve it!

When ready to serve:  Remove and discard the onion.  Cut the duck into halves or quarters with poultry shears. (This is another recipe I just use my beloved surgery scissors!).

Serve with yellow or long grain and wild rice, chutney and a nice salad.  You'll feel so gratified as you watch your guests "tear into it"!  So wonderful! Enjoy!

Printable Recipe

Fudgy, Classic Brownies with Rich Chocolate Frosting

When serving a variety of desserts, you always need a little chocolate somethin' somethin' don't you? These fudgy, classic brownies are simple to make and never fail me. I "whipped them up" for a special occasion recently.

I have been making this recipe, which I adapted, for so long, I can't remember where I originally found it. I know there are many similar versions of these brownies; however, I hope you find my tips in making them helpful. In addition, I offer the option of frosting these brownies with my recipe for Rich Chocolate Frosting which I recently posted with my Very Happy Birthday Pound Cake. Also, you can make these brownies with or without the nuts. (I prefer the variation in texture the nuts offer, but I don't suffer from nut allergies or have an aversion to nuts.)

When a chocolate craving overcame me, I used to say to my husband (he'd bake when I was too busy)...."And just why aren't there any brownies in the house?" Should that serious chocolate craving hit, you'll find these fudgy brownies fit the bill perfectly!

                             Guaranteed to Satisfy Chocolate Cravings

 

Approx. 25 ea. 1 & 1/2" Slices

Ingredients

For the Batter

• butter-flavored cooking spray for greasing pan
• 4 large eggs
• 2 c. granulated sugar
• 1/4 tsp. salt
• 1/3 c. butter (important to use the real thing!)
• 4 squares unsweetened baking chocolate
• 1 c. sifted all-purpose flour
• 1 tsp. pure vanilla extract
• 1 c. coarsely chopped walnuts or pecans (optional)

Directions

Tip: If you make them the day before you serve them, they will slice easier. I use a serrated knife which I dip into a glass of tepid water before slicing the brownies. If the brownies come apart a little, you can just press them back together (I won't tell).

1. Preheat oven to 325º.
2. Spray a 9" square pan with a butter-flavored cooking spray.
3. Beat the eggs until light (don't overbeat or the crust will separate from the brownies), then gradually mix in the sugar and salt.
4. Melt the butter and chocolate together in the microwave on medium heat for about one minute. Remove from the microwave and stir until fully melted and combined. Thoroughly mix into the egg mixture.
5. Stir in the flour and then the vanilla.
6. Fold in the nuts (optional) and pour into the prepared pan.
7. Bake in preheated oven for about 40 minutes. The top will appear crusty, but the inside should be moist and fudgy, and an inserted toothpick should come out barely wet, almost dry.
8. Cool overnight for easier cutting. 

From the oven...sorry, I "snuck" a piece and slightly scored them before I remembered to photograph for you.

 

Someone had to taste one...right?

For the Topping (optional)

Sift confectioners sugar over some or all of the brownies right before serving and/or frost some or all of the brownies with my Rich Chocolate Frosting (one-half recipe should cover a whole pan of brownies), which was recently posted with my Very Happy Birthday Pound Cake. (If you want to make a "wow" presentation, swirl the frosting on each piece with a pastry bag using a large #4 tip and place the brownies in paper cups.)

Watch their eyes roll back in their heads when they taste one of these rich brownies..."Oh (fill in your name here), these are amazing!" Enjoy!

Printable Recipe

Classic, Creamy New York Cheesecake with Cookie-Dough Crust

I mentioned in my last post that March is the month of birthdays.  Well, we celebrated my son's birthday last week with his favorite cake--New York cheesecake with cherry topping!

I have to share with you a little story about my first making cheesecake.  On my second date with my husband, he took me to a special, local "in-the-know" restaurant.  He told me I had to try their cheesecake because it was the best!  I proclaimed..."I can make cheesecake."  Then of course, I had to make it for him.  After our date, I frantically called my mother..."You have to teach me how to make cheesecake!"

Mother took a lot of pride in her cheesecake, but she used a graham cracker crust (really good).  She was always a little envious that I made her cheesecake with a cookie dough crust.

The cookie dough crust sets this New York cheesecake apart from the rest.  It takes some effort, but I've made it a little easier over the years.  It's putting the crust on the sides of the pan that is the most time-consuming...oh, I used to measure it, roll it out, measure it.  Now I don't put near the effort in all that rolling out and measuring.  Are you ready for a dessert that will make a huge presentation?  Here's the recipe I've made a little easier with which you'll really wow everyone...

                                          The Way to His Heart

Hint:  Read all ingredients and recipe before you make and be prepared to devote your full attention to this project.

Approx. 12 Large Servings

Ingredients

For the Cookie-Dough Crust

• 1 c. sifted all-purpose four
• 1/4 c. sugar
• grated rind from one lemon (save lemon for juice for cake batter)
• yolk from 1 large egg (save white for that omelette you're going to make in the morning)
• 1/2 c. butter softened at room temperature (do not melt!) plus extra for coating sides of pan
• Butter-flavored cooking spray (to help with rolling and handling the dough)

For the Cake Batter

• 1 & 3/4 c. sugar
• 1/4 c. sifted all-purpose flour
• 1/8 tsp. mace
• 1/4 tsp. salt
• 5 pkg.'s (8 oz. ea.) premium cream cheese
• 5 large eggs
• yolks from 2 large eggs (add whites to the one you saved from the crust for your omelette)
• juice from the one lemon you used for rind
• 1/4 c. premium sour cream

For the Topping

• 1/2 c. premium sour cream
• one approx. 21 oz. can premium pie filling (cherry, strawberry or blueberry)
• 2 TB very finely chopped nuts (pecans, walnuts or almonds)

On the Side

• Whipped Cream (about 1/2 c. per serving)

Directions

First Things First

1. Pull out your springform pan: 9" for a tall, extra creamy cake as pictured above or 10" for more slices (crust will be a little thicker w/10" pan).
2. Bring all eggs (8 total) to room temperature.
3. Make dough and chill.
4. After removing chilled dough from refrigerator or freezer, *bring cream cheese for cake batter to room temperature.

The Cookie-Dough Crust

1. Mix flour and sugar.  Add remaining ingredients and mix well.  Chill in refrigerator about 45 min. or freeze about 15 min.
2. Preheat oven to 400º.
3. *Bring cream cheese for cake batter to room temperature.
4. Separate dough into thirds.
5. Roll one-third of dough to cover bottom of pan (this is with the sides of the pan off).  You may use wax paper over the dough to help spread...just spray the paper first with a butter-flavored cooking spray; then with a rolling pin (I use a pizza roller), roll over the paper spreading the dough evenly as possible over the pan bottom.
6. Bake in preheated oven (400º) for about 4 to 8 min., or until a very light brown--Watch Closely--will overcook easily!
7. Butter (just do it the old-fashioned way--really use butter) the sides of the pan well!  Attach the sides of the springform pan to the bottom with the precooked crust.  Cool.

                                     Pan bottom with prebaked crust
 

8. This is the tricky part...adding the dough to the sides of the pan.  Roughly roll between saran wrap, separately, each half of the remaining dough into about 2" wide strips.  Don't worry about the strips being perfect.  Spray your fingers with the butter-flavored cooking spray and just pick up the dough in about 2-3" pieces at a time and press about two-thirds of the way up, distributing evenly as possible, onto the sides of the pan.  I find using a plastic knife and spoon (sprayed with the butter-flavored cooking spray) helps in pressing the dough to the sides of the pan once you have the dough in place.

(For clarification, at this point you will not put the pan with the crust back in the oven until you fill it with the cake batter.)

Prebaked crust in assembled pan

Assembled pan with dough on sides (and prebaked crust on the bottom)

The Cake Batter

1. Preheat the oven to 475º.
2. Mix sugar, flour, mace and salt.  Set aside.
3. Beat the cream cheese well until soft.
4. Gradually blend the dry ingredients into the cream cheese, keeping the mixture smooth.
5. Add eggs and egg yolks one at a time.  This is one of my best tips:  for a cheesecake that does not crack...don't overbeat the eggs.  I avoid overbeating by cracking an egg into a cup or saucer (to make sure the egg is okay, of course), adding the egg to the mixture and without stopping, cracking the next egg into a cup, then adding to the mixture...repeating these steps until all the eggs and yolks are in the batter.  Then I give the batter a quick little extra beating and blend in the lemon juice and cream.  Give the batter one last quick little extra beating.  The cake will probably settle a little after it cools, but should not crack using this method.
6. Pour batter into pan.
7. Bake in preheated very hot - 475º oven for 10-15 min.  Watch closely to avoid overbrowning!
8. Leaving the cake in the oven, reduce the temperature to very low - 225º and bake 1 hour longer.
9. Turn off the heat and leave the cake in the oven for about 1/2 hr.
10. Remove the cake carefully from the oven and let stand away from drafts until cool (about 2 hrs).  Remove the sides of the pan very carefully.  I don't bother removing the bottom of the pan from the cake before serving...it's not worth the effort or the risk of upsetting the cake.
11. Refrigerate overnight.

                                     From the Oven - No Cracks!

The Topping

1. Spread 1/2 c. sour cream over the top of the cake within about 1" inch of the edge.  Refrigerate until set (about 1 hr.).  Place on a serving platter.
2. Spread the pie filling over the entire top of the cake...let it drizzle as it may.  Sprinkle the very finely chopped nuts over the pie filling (this is mostly for effect...just makes a better presentation).  Refrigerate until ready to serve.

Serve with a pretty swirl of whipped cream on the side of each plate! Be prepared for all the ooh's and ahh's you'll receive on this tall, eye-tempting cake and enjoy!

                     Guaranteed to Make Tastebuds Bask in Delight!

P. S.  Don't forget your omelette in the morning!

Printable Recipe

Very Happy Birthday Pound Cake with Rich Chocolate Frosting

I call March the month of birthdays!  The birthdays truly just "March" in.  Including my children, there are many relatives on both sides of our family with birthdays in March, some with the same date.  I would have preferred to have the fun a little more spread out.

My daughter's birthday was last weekend.  I made her favorite cake:  pound cake with chocolate frosting.  I have several good pound cake recipes, but my all-time favorite has always been my evaporated milk pound cake...it's moist, light and delicious. You'll find the chocolate frosting I make extremely easy and rich...in fact, it's so candy-like, my daughter likes to eat it with a spoon!

Evaporated milk pound cake was my go-to for birthdays for years...then I lost my recipe when I moved.  The following recipe is adapted from a recipe I found online; and if it's not the same as the one I used for years, it's very close and excellent.  (I've edited the recipe since my original post to specify using all butter and provide a little more detail in the preparation.)

                               Happy, Happy Birthday March Babies!

Approximately 12 large servings

The Cake

Ingredients

• Non-stick baking spray with flour
• 3 c. plain, all-purpose, pre-sifted flour (I use White Lily)
• 1/2 tsp. baking powder
• 1/8 tsp. ground mace spice
• 1/4 tsp. salt
• 1 1/2 c. (3 sticks) room-temperature butter
• 3 c. granulated sugar
• 5 large room-temperature eggs
• 1 c. evaporated milk
• 2 tsp. pure vanilla extract

Directions

1.  Grease a 10" tube pan:  If you use a tube pan that has a removable tube insert:  Cut a circle of wax paper about one inch wider than the insert and cut out a hole for the tube.  Place the wax paper over the tube inside the pan and press the paper to the bottom and sides of the pan (the edges will be fluted).  Spray the non-stick baking spray over the wax paper and the entire inside surface of the pan, including the tube.  Press, again, the paper to the bottom and sides of the pan.  Lay a sheet of aluminum foil on the rack below the one you will bake the cake on, just in case the tube pan leaks a little grease.
                                                                                                                                                 

        

Wax paper in pan before greased/floured.             

                                                                                        

                     

                   
Wax paper in pan after greased/floured. 





                                                                                 

2.  Sift together the flour, baking powder, mace and salt. Set aside.
3.  Cream the butter and sugar well, or until light and fluffy.  Scrape the bowl.
4.  Preheat the oven to 325º.
5.  Add the eggs one at a time, beating well after each addition.  Scrape the bowl again.
6.  Stir the vanilla into the evaporated milk and add the dry ingredients alternately with the milk & vanilla mixture.  Scrape the bowl and give the batter one last quick little mix.
7.  Pour the batter into the prepared pan and bake for l hr. and approx. 35 minutes (check after 1 hr. and 25 minutes), or until a toothpick comes out clean and the cake springs back when gently pressed with your finger.
8.  Cover the cake with a clean dish towel and cool on a rack away from drafts overnight.
9.  Invert the cake onto a serving platter, release from the pan and carefully remove the wax paper, if used.  Ice with the vanilla or chocolate butter cream frosting.                                                                                                                  
The Frosting

Ingredients

Vanilla Butter Cream

• l lb. powdered sugar
• 1/2 c. (1 stick) room-temperature butter 
• 1 tsp. pure vanilla extract
• approx. 1/4 c. plus 1 TB evaporated milk

Chocolate Butter Cream

• add one c. cocoa
• add another approx. 3 TB evaporated milk

Directions

• Beat ingredients very well until glossy, adding the milk a little at a time as needed for spreading consistency.

For a thick frosting (as the one pictured on the cake above):   make one and one-half times the recipe. 

Tip:  I ice the cake upside down for a flat top.  To ice the entire top of the cake:  Cut a circle from a plastic container lid from a grocery item (such as a cream cheese container) that will fit snugly into the hole of the cake where the tube was.  Place the circle of plastic over the hole in the cake and ice over the entire cake.  When you cut the cake, everyone will fight over who gets the circle with all the icing (generally the birthday person wins!).  Enjoy!

Printable Recipe

What's That Got to do with This?

Recently, I had lunch at a bakery/cafe with my daughter and two-year old grandson.  He kept coming back to one item in the display case:  the carrot cupcake...my daughter says because he recognized the carrot piped on top.  Naturally Bon Bon had to buy it for him!
                                         
                                        The Four Dollar Cupcake!

                                       Worth Every Precious Bite!

  

                                                                                        

Chunky, Creamy Corn Chowder

I have not always been interested in soup...I said I liked food I could sink my teeth into. With time, I grew fond of soup...when it's right!  Oh, this hearty recipe for corn chowder is so right and offers plenty of crunchy goodness!

My daughter has a talent for recognizing a good recipe when she sees one.  When she made this not long ago and I took home leftovers, I fell in love with it.  I found this incredible corn chowder somewhat addictive, and I ate probably three or four lunches and dinners of it in a row.  (I'm surprised I didn't have it for breakfast...wonder how that would've been?)  Now, you have to realize that was highly unusual for me; as I am not prone to enjoying much of anything consecutively (other than Gone with the Wind).

                                        Sink Your Teeth into This...                                    

                                              Oh, So Right!

As Adapted from Epicurious.com

Serves 8

Ingredients

• 1/2 c. 1/4" diced slab bacon (2 oz; rind discarded if necessary)
• 2 c. 1/4" diced sweet onion (14 oz - about 1 very large) such as Vidalia
• 1 c. peeled & 1/4" diced carrots (about 2 large - or make it easy & use baby carrots)
• 3/4 c. 1/4" diced celery (about 1 rib)
• 1 c. 1/4" diced red bell pepper (about 1 med. pepper)
• 1/2 lb (about 2 small) yellow-fleshed potatoes such as Yukon Gold, peeled & 1/4" diced
• 1/2 lb sweet potato (about 1 medium), peeled & 1/4" diced
• 5 c. reduced-sodium chicken broth (40 fl oz)
• 2 fresh thyme sprigs (brush the leaves from)
• 3 c. corn kernels from about 6 ears of corn (frozen corn kernels are fine)
• 1 1/2 c. heavy cream (I use half & half)
• 1 tsp. fine sea salt
• 1 tsp. fresh ground black pepper
• Thickener:  2 TB cornstarch & 1/2 c. cold water

• Garnish: 2 seeded and diced plum tomatoes and about 1/2 c. finely chopped fresh chives

Directions

1. Cook the bacon in a wide 6 to 8 qt. heavy pot over moderate heat about 5 minutes or until crisp, stirring frequently. Transfer the bacon with a slotted spoon to paper towels to drain. Add the onion, carrots, celery and bell pepper to bacon fat and cook, stirring about 8 to 10 minutes or until the onion is softened.
2. Add all the potatoes, broth and the leaves from the thyme sprigs.  Cover and simmer about 15 minutes or until the potatoes are just tender. Add the corn and cream.  To thicken, gently stir the cornstarch with the cold water and slowly stir into the soup until well incorporated.  Simmer the soup uncovered about 10 minutes (do not boil).  Add the sea salt and pepper and stir in the bacon.  
3. Garnish each serving with the diced tomatoes and chopped chives. This would be good with my Simple Side Salad with Avocado and Dixie Girl Makes Yankee Cornbread.  Enjoy!

Printable Recipe

                                        

Extreme Orange Cornish Hen/or Chicken Breasts with Toasted Pecans

I've tried several orange sauces for poultry.  I always longed for a more intense orange flavor.  Therefore, I created my own with one of my favorite items - orange marmalade.  Now many of the recipes I tried already had orange marmalade; so, I thought why not really use it...without adding all those other unnecessary ingredients - and that's just what I did...adding only a minimum number of spices!

Impress your guests and enjoy them at the same time with this simple, but definitely not ordinary entree!

                      Oh You Shouldn't Have Gone to all That Trouble....

                                      (I won't tell them if you won't...)

Ingredients (Per one to two Servings)

• One Rock Cornish Game Hen - thawed* (Conventionally one whole hen is served per person; I find one-half is enough for some.)
  
• 2 TB butter or margarine (melted)
• 1/8 tsp. kosher salt
• 1/8 tsp. fresh ground black pepper
• dash garlic powder
• 1/4 tsp. dried rosemary leaves
• 1/4 tsp. dried oregano leaves
• approx. 1 c. orange marmalade** (divided)
• approx. 1/4 c. toasted,*** chopped pecans
• 2 orange slices (for garnish)

Directions

1. Preheat oven to 350º.
2. Wash and dry hen.
3. Cut hen in half along breastbone and backbone.  Remove backbone if you like and save for soup stock or discard.  (Use kitchen shears or a sharp knife; I have surgery scissors -  I don't know where they came from, but they work great!)
4. Place hen halves body up on a broiler pan. (You can cover the bottom of the pan w/foil for easier clean up if you wish.)
5. Coat the hen halves with the melted butter or margarine.
6. Sprinkle with kosher salt, fresh ground black pepper, garlic powder, rosemary and oregano.
7. Cook uncovered for 30 minutes.
8. Spread the hen halves lavishly with 1/4 c. orange marmalade** while trying to keep as much of the marmalade on the hen as possible.
9. Cook for another 30 minutes; watch closely and cover with foil if necessary to avoid overbrowning.
10. Spread another 1/4 c. orange marmalade** on the hen halves and sprinkle with the toasted pecans.***
11. Cook another 15 minutes or until the hen halves reach 180º-190º when a poultry temperature gauge is inserted in the thickest part of each half.
12. Per serving, warm 1/4 c. orange marmalade for extra sauce and serve in a condiment dish on each plate.

Garnish each serving with a twisted slice of orange and enjoy with yellow rice and green beans almondine or your favorite sides!

***To toast the pecans, place on a microwave-proof plate and microwave on high about four times in 15 second increments, stirring after each increment, or until the pecans are light brown.

                                          

For Chicken Breasts:

Serves 3-4

Ingredients - Same as for Cornish hen, except:

• 3 to 4 boneless, skinless chicken breasts
• 1/4 cup butter or margarine
• substitute sea salt for kosher salt 

Directions (be careful not to under or over cook)

1. Preheat oven to 350º.
2. Melt butter or margarine in an oblong glass baking dish in the oven.
3. If necessary, pound the chicken breasts to achieve no more than an approx. 1/2" thickness.
4. Place the chicken  in the baking dish and coat with the butter or margarine.
5. Sprinkle the chicken with the seasonings and bake uncovered about 10 minutes on one side; turn, coat with the cooking juices and bake about 10 more minutes on the other side.
6. Flip the breasts and spread lavishly with 1/2 c. orange marmalade
   and sprinkle with the toasted pecans.
7. Cook about 10 more minutes and remove the breasts to a serving platter.
8. For the sauce:   Whisk 1/2 cup orange marmalade into the juices in the baking dish and warm in the oven about 10 minutes.
9. Spoon some sauce from the baking dish over the chicken breasts; if you have extra sauce, serve on the side in a gravy dish.
10. Garnish your serving platter with the orange slices and enjoy!

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