Ingredients

• 2 c. duck stock or 3 c. of lighter stock, such as goose, pheasant, or grouse
• salt
• pepper
• 1/2 tsp. dried tarragon
• zest of one tangerine
• dash Worcestershire sauce
• 2 tbsp. bourbon (optional)
• corn starch
• 1 tbsp. butter

Preparation

Heat the stock with the next six ingredients (salt and pepper to taste, depending on stock). Reduce volume to around 1 cup. Thicken with corn starch, adding butter to finish.

Dad

Ingredients

• grouse
• 1 tbsp. butter
• 2 tbsp. olive oil
• salt
• pepper

For the caper sauce:

• 1/4 c. vermouth or dry white wine
• 2 tbsp. capers, roughly chopped
• 1 tbsp. butter

For the brandy sauce:

• 1/4 c. brandy or sherry
• 1 shallot, minced
• 2 oz. mushrooms, minced
• 1 tbsp. butter

Preparation

Fillet off the breasts and legs of the grouse, making sure to separate the breast tender and remove its tendon. Sautee in the butter and olive oil, being careful not to overcook. For either sauce, add the requisite ingredients and cook to reduce the alcohol and blend flavors. Return grouse to sauce and serve.

Dad

Ingredients

• 2 1/2 c. rolled oats
• 1/2 c. brown sugar
• 1/2 tbsp. cinnamon
• 1 tsp. baking powder
• pinch salt
• 1/3 c. dried fruit [CP: add 1/4 c. nuts to this?]
• 1 c. milk
• 1/2 c. greek yogurt
• 1 egg
• 1 tsp. vanilla
• 1 tbsp. butter (plus extra for buttering)

Preparation

Preheat oven to 350. Mix first 6 (dry) ingredients in bowl. Mix next 4 (wet) ingredients in another bowl. Mix together wet and dry. Butter an 8x8" glass dish, and pour into dish. Dot with the 1 tbsp. of butter. Bake for 30 minutes.

Liana Krissoff, via Hannah, via Facebook

Ingredients

• 2 oz. Islay scotch
• 3/4 tsp. Fernet Branca
• 1/2 tsp. brown sugar simple syrup
• 2 dashes bitters

Preparation

Shake over ice, strain into small cocktail or scotch glass.

Mark Allen, Red Feather Lounge, Boise, ID, via Imbibe Magazine

Ingredients

• 1.5 oz. Cointreau
• 1 oz. Fernet Branca
• .75 oz. Fresh Lime Juice

Preparation

Shaken, strained over ice in a rocks glass. Garnished with an orange twist.

Kyle Ford, via San Francisco Cocktail Week

Ingredients

• 2 1/4 oz. dark rum
• 1/2 oz dry sherry
• 1/2 oz. berry shrub
• 3 dashes bitters
• lemon twist

Preparation

Stir ingredients with ice, garnish with twist.

Jamie Boudreau, spiritsandcocktails.com

Ingredients

• 1 small to medium orange
• 1 lemon
• 6 oz. raw almonds
• 1 c. all-purpose flour
• 1 tbsp. baking powder
• 4 eggs
• 1/2 tbsp. salt
• 1 1/2 c. sugar
• 2/3 c. olive oil
• powdered sugar

Preparation

1. Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat; then reduce the heat and simmer for 30 minutes. Drain and cool.
2. Preheat the oven to 325 degrees, and set a rack in the middle. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse in a food processor until ground.
3. Set oven to 350 degrees, and grease a 9-inch springform pan.
4. When the citrus is cool, cut the lemon in half and discard the pulp and seeds. Cut the orange in half and discard the seeds. Put the fruits in the food processor and process almost to a paste.
5. In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds, and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hours. Remove and dust with powdered sugar.

New York Times Magazine, Adapted from Molly Wizenberg

Ingredients

• 1 lg. onion, diced
• 3 cloves garlic, minced
• 2 chicken breasts, diced
• 1 lg. baking potato, diced (optional)
• 2 c. corn kernels
• 14 oz. can diced tomato
• 4 green chiles, diced (vary based on heat)
• 1 can cream of chicken soup
• shredded jack cheese (optional)
• fried tortilla strips (optional)

Preparation

Sautée the onion and garlic in butter or oil. Add the chicken and brown. Add the potato, cover with water, and simmer until the potato is tender. Add corn and/or tomato, green chile, and the cream of chicken soup. Simmer for a while to blend the flavors. Top with jack cheese and tortilla strips, if you’re serving it as a main course.

Ingredients

• 1kg (2.2 lb) Brussels sprouts
• 100g (3.5 oz) thinly sliced pancetta, cut into 2cm strips
• about 4 tbsp hot goose fat
• a handful of shredded sage

Preparation

Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.

Gordon Ramsay, BBC Good Food, December 2005

Ingredients

• 4 Granny Smiths
• 50g (3-4 tbsp.) butter
• a sprig of sage
• 25g (around 1/8 c.) golden caster sugar (or raw sugar)
• 2 tbsp Calvados

Preparation

Quarter the apples, cut out the cores and trim the ends. Heat the butter in a frying pan and toss in the apple wedges and sage. Cook for 2 mins, then sprinkle in the golden caster sugar and continue cooking for about 5 mins, stirring gently until golden and softened. Pour in the Calvados and cautiously flambé. Season lightly and keep warm until ready to serve.

Gordon Ramsay, BBC Good Food, December 2005