In The Loop Magazine Recipes / Greet Hwy 68 Loop

Delicious Duck

Featured in the April 2015 Issue of ‘In the Loop’

Ingredients:

  • 2-4 Ducks or Game Hens
  • 2 Celery stalks, cut into 1/4 inch slices
  • 1/2 cup Dried cranberries
  • 1/4 cup Raisins (optional)
  • 1 medium Granny Smith apple, cut and cored into 1/2 inch pieces (keep peel on)
  • 1 small Red onion, cut into 1/2 inch pieces
  • 1 cup Seasoned breadcrumbs (optional)
  • Salt and pepper
  • Apricot preserves (stir in a bowl and set aside)

Directions:

  • Preheat oven to 375°F.
  • Spray baking dish with nonstick spray.
  • Rinse then pat dry duck or game hens, placing each in baking dish.
  • Sprinkle each bird with salt and pepper to taste, then set aside.
  • Mix all ingredients in a bowl, excluding apricot preserves.
  • Stuff birds with mixture, placing any extra mix around each bird inside the dish.
  • Bake for 45 minutes, then use pastry brush to generously cover birds with apricot preserves.
  • Continue to bake for 15 additional minutes to caramelize preserves. 
  • Length of baking may vary depending on the size of birds, so be sure to check internal temperature with a baking thermometer to assure they are at 180°F.

Serves 2-4.

Wine pairing recommendation: Carmel Ridge Pinot Noir. Wine is available in the tasting room, located at 700 Cannery Row, Suite C, Monterey, CA. 

 

Plum Cake

Featured in the September 2014 Issue of ‘In the Loop’

Step 1: Bottom Dough

Ingredients:

  • 12 Pitted plums*

  • 1 stick Softened unsalted butter

  • ¾ cup Sugar

  • 3 Eggs

  • 1 ½ cups Flour

  • 2 level teaspoons Baking Powder

  • Pinch of Salt

  • 1 tablespoon of Lemon Juice

Directions:

  • Preheat oven to 350℉.

  • Mix all ingredients well.

  • Spread mixture into bottom of 8-9’’ buttered springform.

  • Pre-cut plums in half and remove pits, place plums face up covering entire springform.

  • Top with crumble mixture (See Step 2)

Step 2: Crumble Mixture

Ingredients:

  • 1/3 cup Softened unsalted butter

  • 1/3 cup Flour

  • ¼ cup Sugar

  • ¼ cup Brown sugar

  • 1/3 cup Oats

Directions:

  • Hand mix and crumble mixture on top of plums. Make sure to crumble into corners and around plums so they are still visible.

  • Bake for 40 minutes, or until toothpick comes out clean.

  • Remove from oven & run a knife around the edge when still warm, then release from springform.

I made this recipe using almond flour, making it great for those who can't eat wheat!

*Also great to use fresh apricots in place of plums.

 

Heidi’s Turkey Burgers

Featured in the March 2015 Issue of ‘In the Loop’

Ingredients:

  • 1 package Ground turkey, approx. 1 pound
  • 1 Egg, beaten
  • 1 cup Caramelized red onions
  • 1 tablespoon Garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Parsley, dried or fresh chopped
  • 1 cup Panko bread crumbs
  • 1 cup Corn, canned or fresh, drained
  • 1 cup Whole black beans, drained
  • ½ cup Parmigiano Reggiano, shaved
  • Freshly ground black pepper, to taste
  • Olive oil, for frying
  • Optional: ½ cup Bacon crumbles

Directions:

  • In a large bowl, mix all ingredients except turkey, cheese and panko, then add last three ingredients, taking care not to overwork the meat.
  • Form patties the size of your palm, or approximately 3 inches in circumference.
  • Make a thumbprint in the center of each patty, then place on baking sheet until finished making patties.
  • Preheat large skillet to medium-high heat, adding a drizzle of olive oil.
  • Place patties into skillet without overcrowding, then brown each side 5-8 minutes.
  • Serve on your favourite bun and add condiments as desired.

Drink Recommendation: Pellegrino with a squeeze of lemon or lime, or your favourite beer.

 

Spring Rolls with Peanut Sauce

Featured in the February 2015 Issue of ‘In the Loop’

Step 1: Spring Rolls

Ingredients:

  • 4 cups Finely chopped Napa cabbage
  • ½ cup each Fresh mint and basil, chopped
  • ½ cup Finely chopped dry-roasted peanuts
  • 1 cup Finely grated carrots
  • ½ package Long bean thread noodles (Prepare by following package instructions)
  • 12 Large, cooked shrimp (Sliced in half)
  • 12 Spring roll wrappers (Keep extra in case of breakage)

Directions:

  • Place all ingredients in separate bowls and make an assembly line.
  • Soak one spring roll wrapper at a time in a shallow bowl filled with warm water.
  • When soft and pliable, place wrapper on a smooth working surface.
  • Add each ingredient in the center, beginning with shrimp so that it will show enough. Eyeball the amount and don’t overfill.
  • Fold the bottom edges of wrapper, then gently roll both sides of wrapper.
  • Place finished spring rolls on a tray, covering them with a damp paper towel to keep moist.
  • Cover tray with plastic and refrigerate for at least one hour.
  • Cut in half with a sharp, serrated knife.
  • Serve with peanut sauce (Recipe in step 2).

Step 2: Peanut Sauce

Ingredients:

  • ¼ cup Light brown sugar
  • ¼ cup Water
  • ¼ cup Smooth peanut butter
  • 6 tablespoons Reduced-sodium soy sauce
  • ⅓ cup Lime juice
  • ¼ teaspoon Cayenne pepper

Directions:

  • In a small saucepan, heat brown sugar and water over low heat, until sugar melts.
  • Turn off heat, then add peanut butter, soy sauce, lime juice and cayenne pepper and blend until smooth.
  • Pour into your favourite dipping bowl.

My recommendation is to serve these with Thai Chang beer.

 

Crab Cakes

Featured in the January 2015 Issue of ‘In the Loop’

Ingredients:

  • 1 Egg, whisked
  • 2 ½  tablespoons Mayonnaise
  • 1 ½ tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning salt
  • 1 tablespoon Fresh squeezed lemon juice (Prepare extra quarter-cut lemons to garnish plate)
  • 1 pound Crab meat (If not in season, use canned premium crab meat, super lump)
  • ½ cup Green onion, diced into small pieces
  • ¾ cup Panko bread crumbs
  • Fresh ground black pepper
  • Olive oil

Directions:

  • Mix egg, mayonnaise, dijon mustard, worcestershire sauce, Old Bay seasoning and lemon juice.
  • Gently fold in crab, green onion, panko and pepper, without overworking crab meat.
  • Form mixture into patties the size of your palm.
  • Add enough olive oil to lightly cover the bottom of a non-stick skillet.
  • Heat oil on high, then lower heat to medium-high.
  • Fry crab cakes on each side 3-4 minutes or until golden-brown.

Makes 8 Crab Cakes.

Wine Pairing: McIntyre Chardonnay

Citrus Vinaigrette Shrimp and Crab Salad

Featured in the December 2014 Issue of ‘In the Loop’

Step 1: Citrus Vinaigrette

Mix in a mason jar the following ingredients, then shake and chill:

  • Juice of 6 limes and 3 lemons
  • ½ cup Champagne vinegar
  • ⅛ cup Olive oil
  • 2 tablespoons Coarsely chopped cilantro (Save extra for garnish)
  • 1 teaspoon Minced garlic
  • 2 tablespoons Honey (Warm in microwave to make easier to mix)
  • Salt and freshly ground pepper to taste

Step 2: Shrimp and Crab Salad

Ingredients:

  • 4 Large heirloom tomatoes, cut into uniform chunks (Or use grape tomatoes)
  • 1 Small sweet onion, diced
  • 1 English cucumber, skin on, sliced
  • 1 Small jalapeno, finely chopped
  • Fresh crab meat*
  • Cooked medium-size shrimp*
  • Avocado, sliced

*If fresh seafood is not in season, you may use frozen or canned versions

Directions:

  • Layer salad ingredients in 6 salad or dessert dishes.
  • Top each salad with fresh crab and 4 shrimp.
  • Before serving, add avocado slices to the salad and drizzle with vinaigrette and fresh ground black pepper.

Serves 6.

Wine Pairing: Ventana Sauvignon Blanc

 

Stove Top Apple Pie

Featured in the November 2014 Issue of ‘In the Loop’

 

Step 1: Pie Crust

For the crust, you may use a store-bought pie crust, make your own or purchase one from a local bakery. (I like Paris Bakery in Monterey, CA)

Directions:

  • Preheat oven to 450℉.
  • In a 9 inch pan, pre-bake bottom of pie crust 11-13 minutes.
  • Set aside and cool.

Step 2: Stove Top Apple Pie Filling

Ingredients:

  • 12 medium-size Granny Smith apples, peeled, cored and cut into ¼” slices*
  • 2 tablespoons Butter
  • ¼ cup Sugar
  • 1 teaspoon Vanilla extract
  • 2 teaspoons Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • Dash of salt
  • 1 egg (For egg wash)

*Squeeze fresh lemon juice onto apples and toss to prevent browning. Add a bit of sugar to apples if they are too tart.

Directions:

  • In a large nonstick skillet, melt butter on medium heat.
  • Add all ingredients aside from the egg into skillet.
  • Stir and cook mixture until soft, approximately 15-20 minutes.
  • Fill baked pie crust with apple mixture.
  • Cover top with unbaked pie crust, making 6 vent slits on top.
  • Prepare egg wash (Combine 1 egg with a few drops water or milk and whisk).
  • Brush over top of pie with egg wash using a pastry brush.
  • Sprinkle generously with turbinado sugar.
  • Lower oven temperature to 425℉.
  • Place pie on cookie sheet to prevent dripping and bake 18-25 minutes or until top is golden-brown.

*Optional: Add ¼ cup raisins when cooking apples.

*Apple pie filling can be placed in Ziploc bag and frozen, defrost before baking.



 

Mini Baked Jalapeño & Pumpkin Seed Brie Cups

Featured in the October 2014 Issue of ‘In the Loop’

These wonderful appetizers are perfect for entertaining this autumn or anytime!

Ingredients:

  • Wonton wraps (For a 48 ct. package, you will use ½ of package)
  • 1 wedge (~0.525 lb.) Soft ripened Brie cheese
  • ½ cup Light brown sugar
  • ½ cup Organic sprouted pumpkin seeds (Preferred brand: Go Raw)
  • Ragin’ Red Jalapeño Jelly (Oasis Foods)

Directions:

  • Preheat oven to 375℉.
  • Using a non-stick mini cupcake pan, line a wonton wrapper in each cup.
  • Cut Brie into 24 small chunks, keeping the rind on and place into bottom of each wrapped cup.
  • Sprinkle light brown sugar so that it covers the entirety of the Brie.
  • Place a small dollop of Ragin’ Red Jalapeño Jelly on top.
  • Roughly chop pumpkin seeds, then add to cover top of jelly.
  • Bake in preheated oven for 8 to 10 minutes, until corners of wonton wrappers are browned.
  • Serve warm. Can be microwaved for 10 seconds per 5 cups to reheat.

Makes 24 cups.

Wine Pairing: Viognier or Grenache Blanc