Thursday, December 10, 2015 / by Extreme Home Selling Team
Aahhhh the Aromas of the Season are competing with the Sights & Sounds of the Season! What are you planning to serve or eat for your Holiday Meals this Season?
If your Family is anything like mine, we gather around the Table. Food plays a big part in bringing us together because it is not just a matter of nourishing our bodies, but of nourishing our souls, our spirits by talking with each other, laughing, singing, crying and loving together at the same time.
Take a look at how different Cultures celebrate with Food throughout the World....
Holidays Around the World!
When I first arrived in Florida as a young married (and quite pregnant), I was SO happy to be out of the frozen northeast and back in warmer climes that I began to plan for a special Christmas Eve Dinner. My Mother-In-Law, Janie was from a rich English background and enjoyed a traditional dinner menu so we acquiesed to her desire. However, the Eve's Dinner became a tradition that I created and have tried to hold now, for singles who don't have a family. The Eve is a Fabulous Florida Feast of Lobster, Stone Crab, Corn, Green Beans, Rolls, Pasta, Baby Green Salad, Wine and Champagne!
Here's a recipe for Roasted Duck if you're looking for something different to serve!
Bistro-Style Slow Roasted Duck
Prep Time: 4 hours 50 minutes
5.5-6lb Peking (Long Island) Duck
Kosher Salt and Ground Black Pepper
1TBSP vegetable oil
1 smallyellow onion, finely chopped
1 small carrot, coarsely chopped
2 cloves garlic, smashed with side of knife
1 TBSP tomato paste
1 C dry red wine
1 stalk celery, coarsely chopped
2 sprigs fresh thyme
1 bay leaf
3 c low-sodium chicken broth
2 TBSP all purpose flour
2 TBSP drained bottled green peppercorns, packed in brine
1 TBSP Dijon mustard
Heat the oven to 250ºF. Remove the neck and giblets from the cavity, pat dry and reserve. (Save the liver to saute and serve on toast.) Cut the last two joints of the wings off and reserve. Remove the excess fat from the cavity of the duck and cut off the flap of skin at the back end of the duck. (You can save the skin and fat to render for future use.) Rinse the duck under cold water and pat dry with paper towels.
Using the tip of a paring knife, prick the duck all over, in 1/2" intervals, inserting the knife at an angle to pierce just the skin, not the flesh. Make sure to prick the skin around the leg thigh joint thoroughly, as ther is a lot of fat stored there. Season the duck wll with salt and pepper. Place on a rack in a roasting pan and roast on the oven's middle shelf for 3.5 hours, removing the roasting after the first and second hour to re-prick the skin.
After the duck has roasted for 3.5 hours, carefully pour off the fat at the bottom of the pan reserving it for other uses (pan-frying potatoes, etc.) and increase the oven temperature to 450ºF. Return the duck to the oven and ropast it for ten minutes. Transfer the duck to a platter, cover
Are YOU celebrating the Holidays with foods from the region? I believe in Live Local, Play Local, Shop Local! Share your stories of Food, Fun and Fabulousness!
And remember, when you are searching for a Feast-Worthy Home.....
put the Experts of the Extreme Home Selling Team to work for you!
ROBERT "CHIP" DEACON, Broker-Associate
Jeff Kaplan, Customer Care Team
Shari Shepard, Team Admin
Laura Dobrin, Realtor - Buyer's Agent
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