 Recipe by Anna Gill
Serves: 6 4 medium sweet potatoes (3 pounds), peeled and sliced 1 ½ inch thick ½ teaspoon salt ¾ teaspoon freshly ground pepper 3 tablespoons unsalted butter, cut into 1/2-inch pieces 3 tablespoons freshly squeezed lime juice ⅓ cup honey ⅓ cup water 1. Preheat the oven to 400°. 2. In a large saucepan, cover the sweet potato slices with water and bring to a boil. 3. Reduce the heat to moderate and cook until just tender, about 5 minutes. Drain well. Return the potatoes to the saucepan and mash them to a chunky pulp. 4. Place the potatoes in a processor with the salt, pepper and butter. Pulse several times until the potatoes are smooth. Or mash them until they are smooth. 5. Return the potatoes to the saucepan over low heat. Add the lime juice, honey and water. Stir/beat with a whisk until all is well combined and hot. Serve when ready.
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Recipe by Anna Gill
Serves: 4 1 lemon, juiced 1-2 quarts of cold water 4 large ripe pears 4 tablespoons honey 4 tablespoons of melted unsalted butter 6 tablespoons spicy dark rum ½ teaspoon freshly ground pepper 1. Make a lemon-water acidulated bath in a bowl large enough to hold the pears as well. 2. Peel pears, cut them in half lengthwise and remove all seeds and stem with a corer. 3. Place the pears in the lemon-water bath immediately (this can be done to this point hours in advance). 4. Mix the honey, butter and rum together and set aside. 5. Prepare the grill for medium heat. 6. Drain the pears and pat dry. 7. Place the pears rounded side down on the grill and grill for 4 to 6 minutes, depending on the size. Turn the pears over and repeat the process. 8. Place the pears on a serving dish and sprinkle with the freshly ground pepper  Recipe by Anna Gill
Makes about 2½ cups Recipe can be doubled 2½ cups frozen, partially thawed cranberries (rinsed and picked through) approximately one 12 oz. bag Juice of 1 large lime 6 Tbs. honey 2 to 3 jalapeño peppers, seeded and minced ¼ cup cilantro plus 1 tablespoon 2 Tbs. tequila 1. Place the picked over berries in a blender or food processor and puree until they are fairly smooth. 2. Scrape the chopped berries into a bowl. Blend in the lime juice, honey, tequila, jalapenos and ¼ cup cilantro. 3. Cover and refrigerate overnight. 4. When ready to serve, place sauce in serving bowl and sprinkle with the remaining cilantro  Recipe by Anna Gill
Serves: 6 4 Muscovy duck breasts (this is a big duck and a breast is usually ¾ to 1 inch thick) Coarse Sea Salt Freshly ground black pepper 6 tablespoons minced shallots 2 tablespoons grated ginger 4 tablespoons honey 1 cup black currant jam ½ cup cider vinegar 1. Preheat oven to 400oF. 2. Score the skin side of each duck breast in a diagonal crosshatch pattern. This will maximize the release and rendering of the duck fat. But take care not to pierce the flesh of the breast. 3. Season the breasts with the salt and freshly ground pepper. 4. Heat a sauté pan over medium heat for roughly 2 minutes. Place the breasts skin side down into the pan, cover the pan and reduce the heat to low to brown the skin and release the fat for 6 to 8 minutes, depending on the size of the breasts. 5. Remove the breasts from the pan to a racked roasting pan and cover with foil. 6. Skim off two tablespoons of the fat and reserve. Drain the remaining fat from the pan. 7. Return the pan to the stove over a low to medium heat and return the reserved fat to the pan. Add the shallots to it over a low to medium heat. Sauté the shallots until translucent but not browned, about 2 to 3 minutes. 8. Add the ginger, honey, jam and vinegar. Stir and bring to a simmer. Cook at the simmer for about 3 minutes until it is reduced by 1/3 and thickened. 9. Remove the foil from the breasts and brush them thickly with the glaze. Place breasts in the oven for 8 to 10 minutes for a pink center. Adjust according to the size of the breasts. 10. Remove breasts to a serving platter and slice diagonally. Drizzle with the remaining glaze and serve. |