Hunger Games- Oppulent Feast

on

Appetizers

HG Roasted Pork

HG Pork and Potato Bites

Roasted Pork

with apple chutney and sweet potato chips

Meat, Cheese and Nut trays

 

 

 

 

 

 

 

 

 

 

Main Course

Hunger Games Lamb Stew 7Lamb Stew with plum sauce

5 lbs. lamb fillet, shoulder or leg, cut into 2″ pieces
2 tsp. salt
1/2 tsp. ground black pepper
1/2 c. flour
2 T. olive oil
3 cloves garlic, minced
1 large onion, chopped
1/2 c. water
4 c. beef stock
2 tsp. sugar
3 tsp. brown sugar
3 c. diced carrots
1 c diced zucchini
1 1/2 c. diced celery
2 large onions, diced
3 potatoes, cubed
5 c. dried plums
2 tsp. dried thyme
3 tsp. chopped fresh rosemary
2 tsp. chopped fresh basil
1 tsp. chopped fresh parsley
2 bay leaves
1 c. ginger ale

1. Place lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat meat evenly.

2. Heat olive oil in a parge pan and brown the meat.
3. Remove lamb to a side plate. Pour off fat, leaving 1/4 c. in the pan. Add the garlic and onion and saute until the onion becomes golden. Deglaze frying pan with the 1/2 cup water, taking care to scrape the bottom of the pan. Cooke to reduce liquid slightly, remove from heat.
4. Place the lamb and garlic-onion mixture in a large stockpot. Add beef stock and sugar, stirring until sugars are dissolved. Bring mixture to a boil, cover and simmer for 1 1/2 hours.
5. Add the vegetables, dried plums, herbs, and ginger ale to the pot. Simmer for 30-45 minutes, or until meat and vegetables piece easily with a fork.

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OLYMPUS DIGITAL CAMERA

Duck with orange sauce

  • 4 star anise
  • 2 tablespoons caraway seeds
  • 1 quart fresh orange juice
  • Two 5-pound Pekin (Long Island) ducklings

 

  • 1/4 cup sugar
  • 1 teaspoon fresh lemon juice
  • 4 cups duck stock, veal stock, chicken stock or low-sodium chicken broth
  • 1 cup fresh orange juice
  • 1/4 cup Grand Marnier
  • 1 shallot, minced
  • 2 teaspoons finely grated orange zest
  • 6 whole cloves
  • 1 cinnamon stick
  • Sherry vinegar
  • Sea salt
 Make the duck

  1. In a small dry skillet, toast the star anise and caraway seeds until fragrant, about 2 minutes. Transfer the spices to a spice grinder and let cool completely, then grind to a powder. In a pot large enough to hold both ducks in a single layer, whisk the spices into the orange juice.
  2. Prick the ducks all over with a sharp fork and loosen the skin with your fingers. Place the ducks in the pot and massage them with the marinade. Cover and marinate in the refrigerator for 8 hours
  3. Remove the ducks from the marinade and pat dry inside and out; discard the marinade. Set the ducks on a rack set over a roasting pan and refrigerate uncovered for 24 hours. Remove the ducks from the refrigerator 2 hours before roasting.
  4. Preheat the oven to 325degrees;. Roast the ducks for about 2 1/2 hours, until the skin is deeply golden and crisp: Every 45 minutes, tilt the ducks over a bowl to drain the liquid from the cavities, then replace them on the rack. Prick the skin to release the fat and baste the ducks with the fat in the pan.
  1. Meanwhile, make the sauceIn a medium saucepan, combine the sugar and lemon juice. Bring to a simmer over moderate heat and cook until lightly caramelized. Stir in the stock, orange juice, Grand Marnier, shallot, orange zest, cloves and cinnamon (it will bubble a lot). Simmer over moderate heat until the sauce is thickened, about 30 minutes. Season with sherry vinegar and sea salt. Strain the sauce through a fine sieve and serve with the duck.

HG Frothy Jello ParfaitFrothy Pink Raspberry Jello Parfait

1 package (3oz) Jello-o brand Raspberry gelatin
1 cup sliced raspberries
1 cup thawed Cool Whip whipped topping

Prepare gelatin according to package directions. Chill until slightly thickened. Set aside 1/3 cup. Add fruit to remaining gelatin; spoon into 4 to 5 glasses. Chill glasses at an angle until jello is set.

Meanwhile, fold whipped topping into measured (1/3 cup) gelatin. Spoon topping mixture into glasses of set jello. Chill. Garnish

HG Springtime SoupSpringtime Soup

2 large leeks (white and green parts only, thinly sliced
2 celery ribs, chopped
2 large carrots, chopped
2 garlic cloves, minced
1 large thyme sprig
1 large oregano sprig
1 large rosemary sprig
2 T. olive oil
4 tsp. salt
2 tsp. pepper
1/2 lb. Yukon Gold or fingerling potatoes, peeled and cubed
2 c. water
6 c. chicken stock
1/2 c. green peas
1/2 c. white beans
1/2 c. garbanzo beans
1/2 c. fava beans
1/2 lb fresh spinach leaves, stems finely chopped and leaves coarsely chopped

1. In a 6-qt heavy pot over medium heat, cook leeks, celery, carrots, garlic, thyme, oregano, and rosemary in oil with 1 tsp of salt and 1 tsp of the pepper, stirring occasionally until vegetables brown.
2. Add potatoes with another teaspoon of salt and the remaining teaspoon of pepper. Cook, stirring occasionally, until potatoes begin to soften, about 5-7 minutes. Add water and chicken stock and bring to a boil, stirring and scraping bottom of pan.
3. Stir in peas, white beans, garbanzo beans, fava beans, spinach and the remains of salt. Cook uncovered until vegetables are tender, about 10 minutes.
4. Discard thyme, oregano and rosemary sprigs.
*I may blend the entire thing*

Dessert- Elaborate Cakes

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