Recipes Included On This Page Honey And Roasted Barley Risotto Honey-Roasted Ham Or Turkey With Dried Cherry Relish Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Honey And Roasted Barley Risotto Recipe By : Keith Luce, Spruce Restaurant Serving Size : 14 Preparation Time :0:00 Categories : Rice Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 shallots -- minced 2 garlic cloves -- minced 2 celery stalks -- diced fine 2 tablespoons olive oil 1 tablespoon butter 1/4 cup arborio rice -- (risotto) 3 1/2 quarts roasted butternut squash soup -- see recipe 1/4 cup barley -- toasted, cooked 1/4 cup butternut squash -- diced small 1/4 cup romano cheese -- grated salt and black pepper 1. In a saucepan over moderate heat, saute shallots, garlic and celery in oil and butter until tender. Add rice, stirring to coat well. Do not let grains brown. 2. Add 3 1/2 cups soup in small batches, stirring continuously. 3. Add barley and squash. Continue cooking in same manner until rice is tender but al dente. Add cheese. Adjust seasoning. 4. Per portion, spoon a dollop of risotto into center of soup bowl. Ladle 1 cup soup around risotto. >Melissa's Specialty Foods May 1998: guest chef, Keith Luce, Chef, Spruce Restaurant, Chicago, Illinois Submitted to FareShare by Pat Hanneman Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey-Roasted Ham Or Turkey With Dried Cherry Relish Recipe By : Bon Appetit, Dec 1998 Serving Size : 12 Preparation Time :0:00 Categories : Information Meats Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup creme de cassis 1/2 cup water 1/2 cup sugar 2 cups dried tart cherries 3/4 cup pecans -- toasted and chopped 2 tablespoons grated orange peel ham or turkey -- roasted 1 Small dinner rolls -- optional PANTRY: (Creme de cassis is black currant-flavored liqueur. You can substitute cherry-flavored brandy. Cherries: Can substitute dried Bing cherries or used 2 cups mixed dried cherries (about 10 ounces total). Nuts: about 3 ounces. Meat/Poultry: one 6- to 8-pound spiral-cut honey-roasted ham or one 12- to 14-pound honey-roasted turkey PREP: Stir creme de cassis, 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil. Add dried cherries. Reduce heat; cover and simmer until cherries are plump, about 5 minutes. Mix in pecans and orange peel. Season relish lightly with salt. Transfer to bowl. Cool. (Can be made 1 week ahead. Cover and refrigerate.) TO SERVE: Place ham or turkey on platter. Place bowl with cherry relish alongside. Serve with dinner rolls, if desired. Serves 12 to 14. Recipe From Bon Appetit -December 1998 kitpath@earthlink.net 3/99 Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : The components of this recipe-purchased ham or turkey, the relish and dinner rolls- can be combined by your guests to make little sandwiches. Nutr. Assoc. : 0 0 0 4680 0 0 3664 0