Seared Duck Breast with Cherries and Port Sauce

yield: Makes 2 servings

INGREDIENTS

• 2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half
• 2 tablespoons (1/4 stick) chilled butter, divided
• 1/4 cup finely chopped shallot (about 1 large)
• 1/2 cup low-salt chicken broth
• 8 halved pitted sweet red cherries, fresh or frozen, thawed
• 2 tablespoons tawny Port
• 1 tablespoon orange blossom honey

PREPARATION

Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.

Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

What to drink:
With the duck, pour a medium-bodied red from Spain’s Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.

Deerfield Ranch, 2004 Sangiovese – Best Red Wine of Show

Best Red Wine of Show
by vote of the consumers
at the
2009 Winefest, Calgary Canada

The Deerfield Ranch, 2004 Sangiovese, was just voted by the fair goers at the prestigious Winefest in Calgary, Canada, the Best red wine of the show. This was by the vote of thousands.

Their Sangiovese, over five vintages, continues to be the most decorated wine they have ever entered in competition. Totaling more than 20 medals.

This wine is truly singing right now, at its peak, perfectly delicious. It’s forward fruit flavors cascade over the top of the tongue in cresting waves, there’s an explosion in the center of the palate and a lingering finish that is perfect. There’s only about 190 cases left from what I hear, so you better hurry and get yours.

Buttermilk Waffles with Cherry-Almond Sauce

yield: Makes 4 breakfast or 8 dessert servings

active time: 30 minutes

total time: 30 minutes

Topped with yogurt, these waffles make a great, filling breakfast; with whipped cream, they’re perfect for dessert.

INGREDIENTS

1 12-ounce bag frozen pitted dark sweet cherries (do not thaw)

• 1 cup cherry preserves
• 1/2 teaspoon almond extract
• 2 cups all purpose flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon (scant) salt
• 2 cups buttermilk
• 9 tablespoons unsalted butter, melted, divided
• Lightly sweetened whipped cream or plain yogurt

PREPARATIONCombine frozen cherries and preserves in medium saucepan. Bring to boil over medium-high heat, stirring until cherries begin to thaw and juices form. Boil gently until sauce thickens slightly, about 3 minutes. Remove sauce from heat; stir in almond extract.

Preheat oven to 300°F. Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter. Heat waffle iron according to manufacturer’s instructions. Brush waffle iron grids lightly on both sides with some of remaining melted butter. Pour 1/2 cup (or more) waffle batter (depending on size of waffle iron grid) over each grid. Close waffle iron and cook until waffles are crisp and golden on both sides. Transfer waffles to rack set over baking sheet and keep warm in oven. Repeat cooking with remaining batter, brushing waffle iron with melted butter between batches as needed.

Place waffles on plates. Top with whipped cream and cherry sauce.

Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini

This salad is served with crostini topped with artichoke pesto instead of croutons.
INGREDIENTS

Pesto:

• 1 12-ounce jar marinated artichoke hearts, drained
• 3 tablespoons (packed) finely grated Parmesan cheese
• 2 tablespoons olive oil

Salad:

• 1/4 cup chopped shallot (about 1 large)
• 1/4 cup red wine vinegar
• 2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
• 1 tablespoon whole grain Dijon mustard
• 1 garlic clove, minced
• 3/4 cup olive oil
• 12 1/2-inch-thick diagonal baguette slices, toasted
• 3 5-ounce packages mixed baby greens
• 2 12-ounce jars marinated artichoke hearts, drained
• 1 12-ounce container yellow and red cherry tomatoes, halved
• 1 cup crumbled feta cheese (about 4 ounces)

PREPARATION

For pesto:
Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

For salad:
Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.

Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.

Serve salad with crostini.

Mexican Seafood Sauté with Avocado-Mango Salsa

yield: Makes 6 servings

In this impressive main course, sautéed scallops and shrimp are paired with a vibrant sweet-savory salsa. Serve the seafood and the side dishes with warm corn or flour tortillas.

INGREDIENTS

Salsa:

• 1 mango, peeled, pitted, diced (about 1 1/2 cups)
• 1 large avocado, peeled, pitted, diced
• 1 large shallot, chopped (about 1/4 cup)
• 1 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons)
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons fresh lime juice

Seafood:

• 1/3 cup chopped shallots (about 2 medium)
• 1/4 cup fresh lime juice
• 1/4 cup tequila
• 2 garlic cloves, pressed
• 2 teaspoons ground cumin
• 1/3 cup plus 4 tablespoons olive oil, divided
• 1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
• 1 pound sea scallops, side muscles removed
• 12 green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups)
• Lime slices

PREPARATION

For salsa:
Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.

For seafood:
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.

Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.

Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.

Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.

What to drink:
Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it’s refreshing, crisp, and slightly spicy.