Roast Duck with Wild Rice and Scallions Pancakes and Braised Belgian Endives from Nobo Wine and Grill

Chef Chase Sanders
Nobo Wine and Grill, New Jersey

Roast Duckling

2 ducklings (4 1/2-5lb each )

Make a mirepoix consisting of the following:
1 large onion (chopped)
1 large carrot (chopped)
3 celery ribs (chopped)
1 orange (chopped)
1 green apple (cored and chopped)
6 cloves of garlic (finely chopped)
12 juniper berries
3 sprigs of fresh thyme
2 bay leaf
2 ounces oil or margarine

Sauté the mirepoix in oil or margarine and set aside. Season the duckling cavity with pepper. Fill with the mirepoix. Truss, tie and rub the duckling with olive oil. Carefully pierce the skin – but not the breast meat. Preheat the oven with the roasting pan inside to 550. Add approximately 2 ounces of oil to pot and place the duckling in for 45 minutes Remove and drain fat (keep liquids, fats, and juices). Place back in oven for 20 min. at 375. Remove, drain, save liquids. Return duckling to oven for 15 min at 550. Juices will now run clear. This is done to obtain crispness and rid bird of as much fat as possible. Remove from oven. Take out of roasting pan and set aside. Again save all fat and juices.

For the Sauce: Duckling Drippings

16 ounces duckling stock or chicken stock
16 ounces brown veal stock
2 ounces red wine
2 ounces vinegar
2 ounces sugar
2 ounces water
Juice of 1 lemon
Juice of 1 orange
10 sprigs of fresh sage

Brown the sugar and water in roasting pan on top of stove. Add wine, vinegar, mirepoix (pulled out from roasted duckling cavity), and duck carcass (optional). Stir for few minutes. Add the stocks and reduced by half. Add sage and cook for 1 minute more. Strain and set aside.

Served with wild rice and scallion pancakes and braised endives – see recipe below

Wild Rice and Scallion Pancakes
½ burnt onion (grilled to black)
4 ounces scallions (chopped)
1 ounce green pepper (chopped)
1 ounce red pepper (chopped)
1 ounce yellow pepper (chopped)
1 ounce duckling fat
16 ounces chicken stock
2 sprigs fresh thyme
salt and pepper to taste
1 ounce flour (all purpose or bread)
1 ounce matza meal
2 eggs (1 whole and 1 yolk only)
8 ounces wild rice

Saute the scallions and pepper mixtures in duckling fat until translucent. Add wild rice, onion and seasoning. Cover with chicken stock and bring to boil. Once boiled place in 375 oven for 45 – 50 minutes until done. Take out and cool. Add eggs and flour-matza meal mixture. Salt and pepper to taste. Form into silver dollar pancakes and saute off in the duckling fat.

Braised Belgian Endives
6 Belgian endives

Poaching Liquid made from the following:
Water (enough to cover endives for poaching)
1 ounce sugar
1 ounce salt
1 lemon (cut in ½)
20 garlic cloves
4 sprigs of thyme

Blanch endives in for 10 minutes in poaching liquid. Drain and set aside some liquid.

Saute endives in duckling fat on one side until golden brown. Add garlic – turn over- deglaze with a touch of the poaching liquid. Cook in 350 oven for 10 minutes or until done. Set aside.

Curried Apple Soup

Curried Apple Soup
2 tablespoons unsalted margarine
4 shallots, minced
3 teaspoons freshly grated ginger
3 tablespoons curry powder
4 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
2 small russet potato, peeled and cut into 1-inch pieces
2 teaspoons coarse salt, plus more for seasoning
7-1/2 cups chicken stock (real or pareve)
1 cup pareve milk or soy milk
Freshly ground pepper

Melt margarine in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat and let cool slightly.
Using an immersion blender, puree just until smooth; do not over process. (Alternatively, puree mixture in the jar of a blender, working in batches if necessary so as not to fill more than half way.) Return soup to pan; stir in a pareve milk and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil.

Stuffed Cabbage with Cranberry Sauce

Stuffed cabbage with cranberry
1 (16 ounce) can jellied cranberry sauce
1 (15 ounce) can tomato sauce
½ cup water
Juice of 1 lemon
¼ cup brown sugar or to taste
½ cup raisins
½ cup fresh cranberries
1 apple
1 medium head of cabbage
2 pounds ground beef
½ cup uncooked rice
Salt and freshly ground pepper
1 large egg
1 medium onion, grated
4 tablespoons ketchup

Mix the cranberry sauce, tomato sauce, 1 cup water, lemon and sugar in a saucepan. Bring to a boil; then add the raisins and the fresh cranberries. Peel, core and dise the apple and add. Simmer for another 5 minutes.
Core the cabbage and place in a large pot with water to cover. Bring to a boil and then simmer, covered, about 10 minutes or until wilted. Cover with cold water and drain. ( Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally. )
In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, ½ cup water and ketchup, blending with your fingers until well mixed.
Trim the ribs of the cabbage, remove the outside leaves, and line a large flameproof casserole with them. Pull of the inside leaves and place them one by one on a board, outside down. Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf. Fold up like an envelope, top first, then bottom and then the two sides. Place seam side down in the line casserole. Repeat with the rest of the cabbage and the filling.
Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours. Then place the stuffed cabbage in a preheated 300-degree oven and bake, uncovered, for one half hour more.

Jewel Cookies

Jewel Cookies
½ cup shortening
1 cup brown sugar
½ teaspoon vanilla
1 egg
1-1/2 cups flour
½ teaspoon baking soda
½ teaspoon nutmeg
2 tablespoons nondairy creamer
½ cup chopped pecans
½ cup chopped candied fruits (citron/cherries combination)

Preheat oven to 350 degrees. Cream together shortening, sugar, vanilla and egg until light and fluffy. Stir together flour, baking soda and nutmeg. Add it with the nondairy creamer and mix well. Stir in nuts and candied fruit. Drop by tablespoonfuls onto greased cookie sheets. Press down lightly. Bake for 10 to 12 minutes.

Soda Meatballs

Soda meatballs
Ingredients
2-½ pounds chopped meat
12 ounces ketchup
24 ounces ginger ale
½ cup honey
½ cup uncooked white rice
½ cup raisins (I leave out)
1 bag chopped green cabbage
¼ cup brown sugar
1 chopped onion
Salt and pepper to taste

Preparation
Boil ketchup, ginger ale, honey and brown sugar. In a separate bowl combine onions, salt, pepper, meat, rice and raisins. Make into meat balls. Drop the meatballs into the liquid. Add the bag of cabbage. Bring it back to a boil. Lower the heat and simmer for 90 minutes. These freeze really well.

Lamb and Lentil Soup

Lamb And Lentil Soup
1 tablespoon olive oil
1 onion, chopped
1 teaspoon minced garlic
2 teaspoons cumin
1 teaspoon cinnamon
½ teaspoon pepper
¼ teaspoon allspice
2 celery stalks, chopped
2 carrots, chopped
1-1/2 cups lentils, rinsed and drained
1 (15 ounce) can tomato purée
2 cups water
6 cups chicken broth
1 pound ground lamb
1 egg
½ teaspoon cinnamon
¼ teaspoon pepper
4 cups chopped spinach

In a large stockpot, sauté the onion and garlic in the olive oil. Add spices and mix well. Add celery and carrots and sauté briefly. Add lentils, tomato purée, water and broth. Bring to a boil; reduce heat, cover and simmer for about 1 hour. Mix together ground lamb, egg, cinnamon and pepper and form into balls. Add to soup, increase heat slightly and simmer until cooked – about 20 minutes. Stir in spinach.

Jewish Apple Cake

Make the cake in the morning and cut in the evening. Chop the apples after the batter is mixed. After the cake is done, turn the tube upside down on an empty soda bottle until the cake is cool.

5 cooking apples ( Roma and Jonathan )
2 teaspoons cinnamon
2⅓ cups sugar, divided
1 cup margarine
4 eggs
3 cups sifted flour
3 teaspoons baking powder
½ teaspoon salt
⅓ cup orange juice
1½ teaspoons vanilla extract
1 teaspoon almond extract

Preheat oven to 350 degree F
In mixer, combine margarine and 2⅓ cups of sugar. Cream at medium speed until fluffy. Add eggs, one at a time, mixing well after each addition.
In a separate bowl, stir together flour, baking powder and salt. Add to batter. Add juice and extracts. Combine until batter is smooth.
In another bowl peel and quarter apples, core and slices. Combine apples, cinnamon and ⅓ cup of sugar. Mix well.
Place a small amount of batter in bottom of greased and floured 10-inch tube pan. Arrange a layer of apple slices over batter. Continue layering, ending with batter.
Bake in a 350 degree F oven 1½ hours or until cake tesis done. Cool in a wire rack.

Sweet Stew in a Pumpkin

2 pounds stew meat
1 onion, chopped
1 teaspoon minced garlic
2 tablespoons oil
2 tomatoes, chopped
1 green pepper, chopped
1 teaspoon sugar
1 cup dried apricots
3 potatoes, peeled and chopped
2 sweet potatoes, peeled and chopped
2 cups beef broth (you can buy the Manischewitz boxed kind)
Salt and pepper to taste
¼ cup red wine
1 (15 ounce)can whole kernel corn, drained
1 medium pumpkin, top cut off and seeds sand stringy pieces scooped out

In a medium-sized Dutch oven, cook beef, onion and garlic in oil until browned. Add tomatoes, green pepper, sugar, apricots, potatoes, beef broth and salt and pepper. Bring to a boil; reduce heat, cover and simmer for about 1 hour. Stir in wine and corn. Preheat oven to 325 degrees. Place pumpkin shell on greased shallow pan. Spoon stew into pumpkin and bake for 1 hour. Scoop out some of pumpkin with each serving.

Pumpkin-Coconut Bisque

Pumpkin Bisque
This rich, silky soup has a touch of spice.
Yield: Makes 6 servings

2 tablespoons (1/4 stick) margarine
1 cup chopped onion
3 garlic cloves, minced
3 cups canned solid pack pumpkin
2 cups chicken broth (real or pareve)
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1-1/2 cups (about) canned unsweetened coconut milk
Ground nutmeg

Melt margarine in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
Working in batches, purée soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.

Orange Chicken

1½ cups jasmine rice or long-grain white rice (10 to 11 ounces)
¾ cup orange juice
3 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons finely grated orange peel
2 tablespoons vegetable oil
1 small red onion, halved, thinly sliced
Pinch of dried crushed red pepper
1½ pounds chicken cutlets cut crosswise into ²/7-inch-wide strips
1 (8 ounces) package stringless sugar snap peas

Cook rice according to package directions. Cover to keep warm, set aside. Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl, until cornstarch dissolves. Mix in orange peel.
Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.

Pecan Pear Coffee Cake

Pecan Pear Coffee Cake
Streusel:
1 cup chopped pecans
1/3 cup brown sugar
1 teaspoon cinnamon
1/3 cup flour
¼ cup margarine

2 medium pears, sliced

Batter:
2 teaspoons lemon juice
½ cup margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup tofutti sour cream

In a small bowl, combine pecans, brown sugar, cinnamon and flour. Cut in margarine until mixture resembles coarse crumbs. Toss pears with lemon juice and set aside.
Preheat oven to 350 degrees. Cream together the margarine and sugar until light and fluffy. Add eggs and vanilla and beat well. Combine the dry ingredients and add alternately with tofutti sour cream. Spread two-thirds of the batter in a greased 9-inch springform pan. Top with pears and ½ the streusel mixture. Cover with remaining batter and sprinkle on remaining streusel. Bake for 50-55 minutes. Cool on wire rack for 10 minutes.

Squash and Peanut Butter Soup

Squash And Peanut Butter Soup
4 cups vegetable stock
1 butternut squash, peeled, and cut into 2-inch pieces
1 large tart apple, cored, peeled and sliced
1 large onion, quartered
½ cup peanut butter
2 teaspoons curry powder
½ teaspoon salt ( optional if peanut butter is salted )
¼ teaspoon pepper
¾ cup pareve milk or soy milk
3 tablespoons fresh parsley, chopped, for garnish

Bring the stock to a boil in a large pan. Add squash, apple and onion. Reduce heat and simmer until vegetables are tender, about 20 minutes. Stir in peanut butter and spices.
Puree the mixture in batches in a blender or food processor until smooth.
Return to the pot and stir in the pareve milk. Add more if necessary to archive desired consistency. Garnish with chopped parsley.

Onion Tart

onion-tart
Crust:
2 ½ cups flour
1 teaspoon salt
2 sticks margarine
5 tablespoons ice water

Filling:
4 -5 onions, sliced
3 tablespoons olive oil
2 cloves garlic, chopped
Salt and pepper to taste
2 small zucchinis, sliced into thin rounds
2 -3 plum tomatoes, sliced into thin rounds
1 baby eggplant, sliced into thin rounds
Fresh chives or scallions for garnish

For the crust: Combine the flour, salt, and margarine in a food processor. Using on and off pulses add the ice water until the dough comes together into a ball. Press into a round tart pan with removable bottom.

For the Filling: Heat the olive oil and add the onions. Sauté until soft, add garlic, and salt and pepper to taste. Pour the onions into the tart pan over the filling. Layer the zucchinis on the outer edge of the tart keeping them slightly overlapping and close together. Make two rows on the outer edge. Next layer the tomatoes in a circle, slightly overlapping each other. Now layer the eggplant in a circle, slightly overlapping decoratively. The outside circles should be zucchini, the middle tomatoes and the inner circles eggplant.

Brush the top with olive oil and sprinkle with salt and pepper.

Bake for an hour at 350 degrees. When it is done, garnish with chopped chives or scallions.

Beef Stew with Prunes

3 tablespoons extra virgin olive oil
2 pounds lean boneless beef, preferably chuck, cut into 2-inch smaller cubes
Salt and black pepper to taste
1 onion, chopped
3 plum tomatoes, stemmed and chopped (canned are fine)
1 teaspoon sweet paprika, or more to taste
1 cinnamon stick
1 bay leaf
1 cup chicken stock
1 cup dry red wine
2 tablespoons sugar
1 cup pitted prunes
1 tablespoon sherry or other vinegar, or to taste
Chopped fresh parsley leaves for garnish

Place a deep skillet or flameproof casserole with a lid over medium-high heat and add the oil. Brown the meat well on all sides, seasoning it and adjusting the heat as necessary, about 10 minutes; remove with a slotted spoon.

In the same pot over medium-high heat, sauté the onion and tomatoes with a large pinch of salt and some pepper. When they soften, after about 5 minutes, stir in the paprika, cinnamon, and bay leaf. Return the meat to the pan and add the stock and wine; bring to a boil, then lower the heat, cover, and simmer for 30 minutes, adjusting the heat so the mixture simmers steadily. (It’s unlikely but not impossible that you’ll need to add a little water or stock during the simmering check every 20 minutes or so.)

Remove the cinnamon stick and bay leaf and stir in the sugar and prunes. Simmer until the prunes and meat are soft, another 30 to 45 minutes or so. (You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.) When the meat is very tender, uncover the pot and, if necessary, raise the heat a bit so the sauce thickens and becomes glossy. Stir in the vinegar, then taste and adjust the seasoning as necessary. Serve hot, garnished with parsley.

Pomegranate Sweet Custard Tart

2 cups all purpose flour

1 cup margarine, room temperature

½ cup sugar

2 tablespoons vinegar
Preheat oven to 350. Combine ingredients in mixer. Press into 10” tart pan. Bake until golden. (Alternatively, use 2 cups graham cracker crumbs, ½ cup melted margarine, ½ cup sugar. Mix together and press into a tart pan.)
Sour cream custard layer:

1½ cups tofutti sour cream

½ cup sugar

3 eggs

1½ tablespoons vanilla extract

Pinch of salt
Preheat oven to 325. Whisk together the sour cream, sugar, eggs, vanilla and salt until smooth. Pour into cooled pie shell and bake for 35 – 40 minutes, until it doesn’t jiggle. Cook to room temperature.
Pomegranate Topping:
2 cups Pomegranate seeds
2 tablespoons unflavored kosher gelatin
½ cup hot water
Gently place the pomegranate seeds on top of the sweet custard cream. Dissolve gelatin in hot water and brush the gelatin over the pomegranate seeds. Refrigerate and serve (Alternatively, melt ½ cup apricot preserves in the microwave and brush the melted preserves over the pomegranate seeds. Refrigerate and serve.)

Raspberry, Chocolate & Almond Upside-Down Cake

1 cup firmly packed brown sugar
¼ cup raspberry liqueur
2 cups fresh raspberries
1 pound bittersweet chocolate, chopped
½ cup unsalted margarine
¼ cup granulated sugar
1 ½ cups ground toasted almonds
1 cup all-purpose flour
5 eggs, separated
2 cups pareve whipping cream

To prepare the cake, line the bottom and sides of a 10-inch spring form pan with aluminum foil. Put the brown sugar and liqueur in a medium sauté pan and cook until melted. Whisk to make a smooth sauce. Pour the sauce in the bottom of the prepared pan and distribute the raspberries over the bottom of the pan. Set aside.

Preheat the oven to 350°. Melt the chocolate and unsalted margarine in the top of a metal bowl set over gently simmering water. Remove the pan from the heat and stir in the sugar, almonds, and flour. Mix well. Add the egg yolks and mix well.

Put the egg whites in the bowl of a heavy –duty mixer and whip until soft peaks form. Gently fold the egg whites into the chocolate batter, using broad strokes.

Put 1 cup of the pareve cream in the mixer bowl and whip on high speed until soft peaks form. Gently fold the pareve whipped cream into the chocolate batter. Pour the batter over the raspberries in the pan.

Place the pan in the oven and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Remove the cake from the oven and let cool for 30 minutes. Invert the cake onto serving platter.

Whip the remaining cup of pareve whipped cream to soft peaks. Slice the cake, top each piece with a dollop of the pareve whipped cream, and serve warm.

Strawberry-Rhubarb Crisp

Strawberry Rhubarb Crisp
This can be made in the summer with fresh strawberries or in the winter with frozen ones. It is best served warm or at room temperature with some pareve vanilla ice cream.

2 (10 ounce) packages frozen rhubarb, thawed and drained
2 (10 ounce) packages frozen strawberries, thawed and drained (or the equivalent fresh)
1 cup sugar
2 tablespoons cornstarch
2 teaspoons cinnamon
10 tablespoons margarine, room temperature
2 egg whites
2 teaspoons vanilla
2 cups flour
1-1/2 cups old-fashioned oats
1 teaspoon cinnamon

Preheat oven to 350 degrees. Mix together rhubarb, strawberries, sugar, cornstarch and cinnamon and spread in 9 x 13-inch pan. Beat together all remaining ingredients and crumble over top, pressing down slightly. Bake for 45 minutes to 1 hour.

White House Honey Cupcakes

Cupcakes:
¼ cup margarine, left out on the counter for approximately 1 hour to soften
¼ cup sugar
¾ cup honey
2 eggs
½ cup soy milk
½ teaspoon vanilla
2 cups flour
1 tablespoon baking powder
¼ teaspoon salt

Icing:
2 cups powdered sugar
½ cup honey
3 tablespoons lemon juice

For the cupcakes:
Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners.

In the bowl of an electric stand mixer on high speed, cream the butter and sugar until light and fluffy. On medium speed, mix in the honey, eggs, soy milk and vanilla until blended.

In a separate bowl, sift together the flour, baking powder and salt. On medium speed, mix into the batter until just blended. Scoop the batter evenly into the lined muffin cups.

Bake about 20 minutes; cupcakes are done when the tops spring back lightly to the touch or a toothpick inserted in the center comes out clean.

For the icing:
Place the icing ingredients in a small saucepan. Over medium heat, whisk the ingredients until the sugar and honey dissolve together; keep whisking to avoid clumps.

Using a spoon, drizzle over the tops of the cupcakes, or carefully pour over the cupcakes.