FEED THE NEED
Pheasant Pie This is a very old and time honored recipe…yet it certainly has its modern applications. Mothers on the go don’t always have the time to serve a hot meal. Luckily this force- meat pie can be served warm or chilled. Either way, it’s a dish that is sure to come back into style for its simplicity and flavors of home.
INGREDIENTS: 1/2 lb Pheasant Meat, preferably thigh meat. Other poultry can be substituted. 2 oz Shallots, minced 1/2 oz Garlic, minced 1 tsp Salt 1/2 tsp Ground Pepper 1/2 oz Butter 1 oz Sherry 1 egg 2 oz Heavy Whipping Cream 1 tbsp Parsley, finely chopped 1 tsp Poultry Seasoning 1 Unbaked Pie Shell
ONE SWEET TREAT
The Perfect Chocolate Chip Cookie Few things bring back wonder and joy like this home-baked classic. The only thing better than eating these is seeing everyone’s faces light up when you serve or present them as a gift!
INGREDIENTS: 1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla extract 1-3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 teaspoons instant coffee powder 1-1/2 cups semi-sweet chocolate chips
METHOD: • Preheat oven to 300 degrees. Cream the butter with the sugars using an elec- tric mixer on medium speed until fluffy (approximately 30 seconds) • Beat in the egg and the vanilla extract for another 30 seconds. • In a mixing bowl, sift together the dry ingredients and beat into the butter mix- ture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. • Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. Makes two dozen cookies.
METHOD: • Cut meat into medium dice. Set aside to chill. • Preheat oven to 300 degrees. • Sweat shallots in butter until soft and let cool off. • Combine shallots and garlic with meat, salt and sherry. • Marinate for six hours. • In a food processor, grind mixture finely. Transfer to a mixing bowl. • Mix in egg and cream with a handheld mixer until homogenous. • Add parsley, poultry seasoning and pepper. Mix well. • Test a spoonful of forcemeat by pan frying with a bit of oil. Taste cooked product and adjust seasonings if necessary. • Place forcemeat in chilled pie shell. Bake to an internal temperature of 165 degrees. • Allow an hour for pie to chill. Serve warm or chilled.
MAY 2011 | RAGE monthly 71
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