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Duck Sausage Rolls With a Twist from Full of Flavor

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Monterey County Herald

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December, 2009

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appetizers(9) | bread(3) | cake(2) | chicken(4) | cookies(8) | desserts(15) | drinks(6) | duck(2) | eggs(2) | fish(2) | holiday-baking(14) | main(7) | misc(8) | nuts(1) | poultry(2) | sausage(2) | shrimp(2) | sides(5) | snacks(2) | soup(1)

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Aggravation Cookies

(Monterey County Herald, December, 2009)

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Agni (Fire)

(Monterey County Herald, December, 2009)

This is one spicy drink, so sip it slowly. From Om restaurant. 3 to 4 Thai chiles, divided ½ fresh lime Ice 2 oz.
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Andouille Smoked Sausage Dressing

(Monterey County Herald, December, 2009)

Note: Adapted from Chef Paul Prudhomme's Louisiana Kitchen.
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Anne’s Coconut Macaroons

(Monterey County Herald, December, 2009)

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Belgian Chocolate Walnut Fudge

(Monterey County Herald, December, 2009)

Butter (to grease pan) ¾ lb. Veliche Belgian chocolate 58 percent or 72 percent (The higher the cocoa content the richer the fudge!
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Bollywood

(Monterey County Herald, December, 2009)

A simple and elegant drink from Om restaurant. 1 oz. Domaine de Canton liqueur (ginger flavor) 4 to 5 oz.
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Butternut Squash And Sage Latkes

(Monterey County Herald, December, 2009)

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Cape May Almond Cookies

(Monterey County Herald, December, 2009)

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Cassoulet Of Lentils, Duck, Lamb And Sausage

(Monterey County Herald, December, 2009)

(6 servings) The traditional version of cassoulet is made with beans; this one uses lentils and has an Indian flavor profile.
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Cherry-Almond-Coconut Granola

(Monterey County Herald, December, 2009)

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Chicken Pot Pie

(Monterey County Herald, December, 2009)

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Chicken With Capers And Roasted Lemons

(Monterey County Herald, December, 2009)

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Chipotle-Apple Butter

(Monterey County Herald, December, 2009)

1 tart pippin apple (peeled and diced) 2 T. olive oil 1 cup apple juice Salt and pepper 4 roughly chopped chipotle chiles (from a can) 1 lb.
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Chocolate-Dipped, Raspberry-Filled

(Monterey County Herald, December, 2009)

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Chocolate-Marbled Gingerbread

(Monterey County Herald, December, 2009)

8 T. unsalted butter, plus more for the pan 1½ cups water 1 cup unsulphured molasses 1 tsp.
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Chocolate-Raspberry Crumb Bars

(Monterey County Herald, December, 2009)

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Corn Bread Dressing

(Monterey County Herald, December, 2009)

Note: Adapted from Chef Paul Prudhomme's Louisiana Kitchen.
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Cumin-Cayenne Cashews, Pine Nuts And Pistachios

(Monterey County Herald, December, 2009)

From Party Nuts! by Sally Sampson 2 T. vegetable oil 2 cups mixed raw cashews, pine nuts, and shelled pistachio nuts 2 tsp.
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Dede’s Italian Buttercream

(Monterey County Herald, December, 2009)

½ cup water 1¼ cups plus 5 T. sugar, divided 8 large egg whites 1 tsp.
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Deviled Crab En Bouchee

(Monterey County Herald, December, 2009)

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Dirty Rice

(Monterey County Herald, December, 2009)

Note: Adapted from Chef Paul Prudhomme's Louisiana Kitchen. 2 tsp.
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Ellen’s Shortbread Cookies

(Monterey County Herald, December, 2009)

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Flat Roast "Spatchcocked" Chicken

(Monterey County Herald, December, 2009)

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Focaccia

(Monterey County Herald, December, 2009)

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Gingerbread Buche De Noel

(Monterey County Herald, December, 2009)

½ cup cake flour 3 T. almond flour ¼ tsp.
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