Your imagination can run wild with various foods, combinations

January 30

Thanksgiving and Christmas have passed, our minds wander to family and friends we have seen and the foods we have eaten.

The traditional ham and turkey was there and the sides of green beans, mashed potatoes, etc., were also present. What can we possibly create that¹s different now? Plenty! Many different foods and combinations can be made at a moment's notice.

Try au gratin instead of mashed potatoes, or wild rice stuffing. Make a fruit chutney with cranberries, keeping it warm instead of cold. Let your imagination run wild with different varieties of sausage the store has to offer. Hot, mild, pork, chicken, beef, seafood, etc.. The different sausages available
come close to the different varieties of pastas on the market.

Explore, experiment and let your imagination run wild with the possibilities for the winter dinner table or parties - and bon appetit.

These recipes are for large crowds, so you might want to have a winter party. :)

(EclecticCooking.com: If you have any questions for our Chef, Richard Lipton, forward
them to us and he will answer your questions.)

Wild Rice Stuffing with tri-color Orzo and Tequila Lime Chicken Sausage

(substitute your favorite sausage as desired)

4 tablespoons olive oil
1 cup (2 dl) wild rice
1 green pepper, chopped
Salt, pepper, sage, chives (all to taste)
4 cups (8 dl) tri-color orzo
2 stalks celery, chopped
1/4 cup (1/2 dl) garlic, chopped
2 quarts (4 Cups, 8 dl) chicken stock
2 pounds Tequila Lime Chicken Sausage, crumbled
   (can be found at specialty stores, such as Whole
   Foods Market in Columbia and Atlanta)

Over high heat sauté wild rice, orzo, peppers, celery and sausage in 4 tablespoons olive oil until wild rice begins to color,  Add garlic and seasonings; sauté 1 minute longer. Add 1 quart chicken stock; bring to a boil. Reduce heat to a rapid simmer, stirring often. Once liquid is absorbed, taste the wild rice, adding more stock as needed to make the wild rice al dente, but not soft. Adjust seasonings as desired and serve. Serves 6.

WARM BACON VINAIGRETTE

4 sheets (rashers/strips) bacon
4 onions, diced
2 cups (4 dl) cider vinegar
2 cups (4 dl) rice vinegar
5 cups (10 dl) water
Salt and pepper to taste
5 tablespoons cornstarch
1/4 pound brown sugar
1/4 pound regular sugar

Dissolve cornstarch in 4 or 5 tablespoons water. Set aside. Dice bacon; cook until done well. Add onions; continue cooking until translucent. Add vinegars, water and sugars; cook until flavors are blended and sugars are dissolved. Add cornstarch liquid; bring to slightly thick consistency.

Note:  Warm bacon vinaigrette dressing goes primarily here with spinach salads but can be used as a dressing for most any salad.

AU GRATIN POTATOES

2-1/2 quarts (large) heavy cream
4 cups (8 dl) Parmesan cheese
1 cup (2 dl) Mozzarella cheese, shredded
7 egg yolks
2 cups (4 dl) bacon bits
1/4 cup (1/2 dl) basil, chopped
1 tablespoon each black and white pepper
1/2 teaspoon salt
1/2 bag shredded potato (1 bag of shredded potatoes = 5 pounds)
1/8 cup (1/4 dl) garlic, chopped

Mix all ingredients together except for potatoes. Place potatoes in hotel pan (2) a "hotel" pan is a rectangular metal pan, 2, 4, or 6 inches in depth and fits inside of a standard chafing dish.  For this recipe, a 2-inch deep baking dish 13x9 will be sufficient); add egg mixture, blending well to coat. Cover with plastic wrap and aluminum foil; place in preheated 375 degree F oven for 1-1/2 to 2 hours. Check for doneness and heat longer if necessary.

CRANBERRY APPLE CHUTNEY

1/2 pound butter
1/2 pound flour
1 ounce (30 g) garlic, chopped
1 ounce (30 g) shallots, chopped
2 cups (4 dl) leeks, diced
1 ounce (30 g) basil, chopped
1 cup (2 dl) sherry
2 cups(4 dl) white wine
2 quarts (8 Cups/ 16 dl) dried cranberries
2 quarts (8 Cups/ 16 dl) diced granny apples
1 gallon (2 quarts/8 Cups/ 16 dl) chicken stock
24 ounces /720 g) cranberry juice
Salt and pepper to taste

Sauté garlic, shallots, leeks, basil, cranberries and apples in butter. Cook until cranberries are dehydrated and apples are cooked through. Add flour to make roux; cook until roux comes away from the sides of the pot. Add sherry and wine; reduce by half. Add chicken stock and juice, mixing well to incorporate roux. Boil until desired consistency adding salt, pepper to taste. Cool; serve.

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