The first three recipes were seen on FOX6 WakeUp with Justin Williams on Sunday 11/5/06.
Dark Chocolate Brownies
1 Cup Flour
¾ Cup unsweetened cocoa powder
¼ teaspoon salt
6 Tablespoons unsalted butter
8 oz bittersweet chocolate (60% cocoa)
¾ cup semi-sweet chocolate
4 eggs, room temperature
1 Cup sugar
1-1/4 Cups Chocolate Lager (10 oz), room temperature
1 cup semi sweet chocolate chips (to add before baking)
Powdered sugar or frosting
Preheat oven to 375, grease a 9 X 13 pan. Sift together flour, salt and cocoa, set aside. Melt bittersweet and semisweet chocolate with butter over low heat in a double boiler. In mixing bowl, beat eggs and sugar on high until light and fluffy, then add the melted chocolate.
Beat in the flour mixture and then add the beer.
Pour batter into pan and sprinkle with reserved chocolate chips.
Bake 25-35 minutes in center of oven until toothpick comes out clean.
Cool, dust with powdered sugar or frost.
Grandma's Sausage and Beef Stuffing
1# Pork sausage, browned
2-1/2 Cups Celery, diced
1 medium onion, diced
3 Tablespoons oil
3 Granny Smith apples, diced
8 oz butter, melted
12 cups toasted cubes of bread (or croutons)
Salt & pepper
1 teaspoon of each Parsley, sage, Marjoram, thyme ( to taste)
6 Cups chicken stock
2 bottles (24 oz) Leinenkugel’s Apple Spice Beer
Toss the bread cubes in the melted butter. Add herbs & seasonings
Sautee´ the celery and onion in oil. Add to cooked sausage and apples. In a large bowl, add stock and beer to the bread, mix all ingredients together. Loosely stuff turkey or bake in a 9 X 13 pan (drizzle with melted butter before baking)
Cranberry Walnut Bread Pudding
2-1/2 cups cream
6 large eggs
2 egg yolks
½ cup sugar
1 teaspoon cinnamon
¼ teaspoon salt
16-18 oz of Italian bread, crust removed and cut into cubes
1 Cup dried cranberries
12 oz beer (Leinenkugel’s Berry Weiss)
2 cups of toasted walnuts
½ cup butter
½ cup brown sugar
1/8 teaspoon salt
Whip eggs, cream, sugar, cinnamon, & salt together. Soak bread in custard for one hour or over night, refrigerated.
Heat the cranberries in beer, to plump; add the brown sugar and butter.
Add to bread mixture. Fold in walnuts.
Spoon mixture into custard cups (or 9 X 13 baking pan), bake at 375 about 30-40 minutes.
Serve warm with a dollop of whipped cream
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The following recipe for Pecan Crusted Chicken was printed in the JournalSentinel.
Union House Pecan Crusted Chicken
Joyce Smith, Dousman, requested the recipe for pecan-crusted chicken breasts with a bourbon sauce from The Union House, S42-W31320 Highway 83, Genesee Depot. Photo by Michael Sears
Roasted Garlic Mashed Potatoes accompany the Pecan Crusted Chicken Breasts with Kentucky Bourbon Sauce served at the Union House in Genesee Depot.
She wrote: "My husband and I were at The Union House. I had pecan-crusted chicken breast with Kentucky bourbon sauce. It was delicious."
Patty and Curt Robinson, proprietors, sent the recipe.
Patty Robinson wrote: "Chef John and I are happy to send the recipe for Joyce Smith. The chicken recipe is a perfect example of the country gourmet style of cooking The Union House is know for. The rich, nutty flavor of the chicken is complemented by our home-spun Roasted Garlic Mashed Potatoes and the velvety bourbon sauce. I am sure Journal Sentinel readers will all love to add this one to their list of favorite chicken recipes."
The Union House Pecan Crusted Chicken with Kentucky Bourbon Sauce
1 cup finely chopped pecans
1 cup dried bread crumbs (made from day-old Italian bread)
6 whole chicken breasts (10 to 12 ounces per breast), halved, skinned, boned and trimmed
Salt and pepper to taste
1/2 cup buttermilk
1/4 cup (1/2 stick) clarified butter or vegetable oil (about)
1 cup Kentucky Bourbon Sauce (see recipe)
Roasted Garlic Mashed Potatoes (see recipe)
Preheat oven to 350 degrees.
Combine pecans and bread crumbs in a shallow dish for dredging. Season chicken with salt and pepper to taste.
Dip chicken pieces in buttermilk, then dredge in crumb mixture, patting to coat.
Heat butter in a large skillet; place coated chicken breasts in the butter. Do not crowd. Cook over medium heat in batches if needed, adding additional butter as needed. Cook chicken until lightly browned on both sides, turning once after about 5 minutes.
Transfer to a baking pan and bake in preheated oven 5 to 10 minutes or until chicken is cooked through. Chicken should be firm to the touch but not hard. While chicken bakes, make Kentucky Bourbon Sauce and Garlic Mashed Potatoes.
To serve: Place chicken breasts on a warm plate and serve with Kentucky Bourbon Sauce and Roasted Garlic Mashed Potatoes. Makes 6 servings.
Kentucky Bourbon Sauce
1/4 cup maple syrup
1/4 cup bourbon
1 cup seasoned chicken stock
2 teaspoons cornstarch
2 tablespoons cold water
4 tablespoons whipping cream
In a small saucepan, combine syrup and bourbon. Heat to simmer, then reduce by half. Add stock and return to a boil. Combine cornstarch and water in a dish and mix well. Add to boiling mixture. Simmer until thickened, about 1 minute, then add cream and heat through.
Roasted garlic mashed potatoes
6 large Idaho potatoes, peeled, cut, boiled until fork tender and drained
6 tablespoons (3/4 stick) butter
1 to 2 tablespoons roasted garlic (see note)
Salt and pepper to taste
Mash potatoes with butter, garlic, salt and pepper by hand. Do not whip with electric mixer. Potatoes should have small pieces in them.
Note: To roast garlic, trim ends from one bulb of garlic. Drizzle bulb with olive oil. Set in a small metal pan, cover pan with foil and bake in preheated 325-degree oven 1 hour or until garlic is soft.
The Union House Wild Rice Salad
6 cups cooked long-grain wild rice
1/2 cup roughly chopped dates (pits removed)
1 cup diced carrots
1/2 cup diced green onions
1 cup Union House vinaigrette (Available at The Union House)
1/2 cup chopped, toasted pecans
Mix together the rice, dates, carrots, green onions and vinaigrette dressing. Refrigerate mixture overnight to blend flavors. Add pecans just prior to serving. Serve with chicken or fish. Makes 12 to 14 servings.
Variation: Add dried apricots, golden raisins or currants. Can be served cold, at room temperature or hot.
Summer Strawberry Salad
1 oz crumbled Gorgonzola cheese
2-4 oz Baby spinach leaves and Organic Spring greens
1 oz lightly toasted walnut pieces
3-4 Fresh sliced strawberries
Mix together and toss with The Union House Origional
recipe Red Wine Vinaigrette
yields 2 or 3 servings
The Union House Salad
1 oz Fresh chopped Romaine lettuce
1 oz Fresh mixed spring greens
2-3 Slices of red bell pepper
1/2 oz Toasted almond slices
Toss with Our Red Wine Vinaigrette and top with toasted almonds
yields 1 or 2 servings
Black Bean Salsa
3 Cups black beans
1 Cup diced red and green bell peppers
1/2 Cup diced red onion
1/2 Cup diced carrot
1/2 Cup roated sweet corn
1/2 Cup diced celery
1 teaspoon minced fresh garlic
1 Cup Union House Red wine vinaigrette (available at The Union House)
Salt & Freshly ground pepper
Combine all ingredients and refrigerate over night. Serve chilled or at room temperature with chicken, fish or as a salad.
Add 1 Tablespoon fresh chopped cilantro,1 /4 teaspoon cumin and 1 minced jalepeno pepper for a tex-mex flavor. |
