Earthy Delights Recipe
http://www.earthy.com/
Quail in Rose Petal SauceThis recipe is adapted from one developed by
M.S. Milliken and S. Feniger and aired on the Food
Channel. It's a "two-part" recipe, starting with
the Rose Petal Sauce and going on to the recipe
for the quail. It is an absolute delicacy,
revealing flavors you may never have experienced
before. The combination of the anise, roses, and
chestnuts alone is sufficient to offer this dish
absolute distinction. The addition of the quail
and garlic is unforgettable. Make sure to use
fresh quail i
Ingredients:
Rose Petal Sauce
10-12 fresh chestnuts
2 tablespoons butter
4 garlic cloves, peeled and sliced fine
1 teaspoon anise seed
10
edible roses with slightly open
blooms, petals only
2 Santa Rosa plums, peeled, pitted and chopped
1 cup chicken stock
2 tablespoons fine quality light honey
Sea salt & freshly ground black pepper to taste
¼ teaspoon freshly ground white pepper
Preparation:
Using a sharp paring knife slit an "X" into the
flat side of the chestnuts. Roast in a 375 F
oven for about 15 minutes.
Using a large saucepan,
bring a quart of water to a boil and drop in
the chestnuts. Boil, uncovered, for about 20
minutes and drain. Set aside to cool. When
they're cool enough to handle, peel the shells
and the thin, papery "pellicle" away from
the "meat" of the chestnut. Put them aside.
Melt the butter in a skillet, using it to
sauté the garlic and anise seed until they
are lightly browned. Add the rose petals and
chopped plum and continue sautéing for a
minute or two.
Place in a blender with honey,
salt and pepper, and the cooked chestnuts.
Puree in the blender while slowly adding 1
cup of chicken stock.
Strain the puree into a skillet and boil.
Reduce the heat and simmer for 10-12 minutes,
stirring constantly.
The Quail
8 fresh quail, cleaned, trimmed and rinsed
½ teaspoon Sea salt
fresh cracked pepper to taste
8 peeled garlic cloves
1 small white onion, peeled and cut into eighths
Preparation:
Season quail with the salt and pepper and stuff
each with a slice of onion and a garlic clove.
Tie the legs together with string.
Sauté the
quail in butter to brown, then pan roast for
about 15 minutes at 400 degrees F.
Reheat the sauce.
Add the quail to the sauce,
making sure they are all covered completely.
Cook and stir for about three minutes.
Serve
two quail per person. Serve with a plain
white rice to absorb the fragrant sauce.
Directions:
This recipe is adapted from one developed by
M.S. Milliken and S. Feniger and aired on the Food
Channel. It's a "two-part" recipe, starting with
the Rose Petal Sauce and going on to the recipe
for the quail. It is an absolute delicacy,
revealing flavors you may never have experienced
before. The combination of the anise, roses, and
chestnuts alone is sufficient to offer this dish
absolute distinction. The addition of the quail
and garlic is unforgettable. Make sure to use
fresh quail if you can get them.