Brandied Raspberry Chicken Food

BRANDIED RASPBERRY CHICKEN

Steps:

• Sauce :.
• Cook all ingredients but brandy and cornstarch for 1/2 hour.
• Strain through sieve to eliminate raspberry seeds.
• Pour back into sauce pan.
• Blend cornstarch and brandy.
• Add to mixture and cook until thickened.
• You may add salt and pepper to taste at this point (personal preference).
• Turn temperature to low or if necessary cover and remove from heat.
• Brown chicken on both sides and then bake 10 minute in 350% oven or until juices run clear.
• Serve with sauce drizzled over chicken. Sprinkle with toasted sliced almonds.
• **there should be enough sauce depending on how much you like on your chicken to serve up to 8, however it definitely serves 6.
• ***I like to serve this with rice and place the extra sauce in a serving dish to pass around if anyone wants to put it on their rice. If doing this I would suggest you make it with 6 chicken breasts not 8.

NECTARINE-RASPBERRY SLAB PIE

Steps:

• For the dough: Combine the flour, granulated sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
• Turn the dough out onto a work surface and press it together by hand. Divide the dough in half; wrap each piece in a large piece of plastic wrap, pressing each firmly into a 1/2-inch-thick rectangle. Refrigerate until firm, at least 1 hour or up to 2 days.
• Adjust an oven rack to the bottom position of the oven and put a pizza stone or large baking sheet on it. Preheat the oven to 400 degrees F.
• For the filling: Toss together the nectarines, brown sugar, lemon juice, cornstarch, vanilla and salt in a large bowl until the cornstarch dissolves. Add the raspberries and gently toss to combine.
• To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place one piece of dough between two large pieces of floured parchment. Roll into a rough 14-by-12 inch rectangle (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Repeat rolling with the second piece of dough.
• Pile the nectarine-raspberry filling into the center of one piece of dough and spread evenly, leaving at least a 1-inch border. Dot the filling with the butter.
• With a 1-inch star-shaped cookie cutter, cut out 4 to 5 stars from the second piece of dough (reserve the cut-outs for decorating). To transport the dough to the pie, roll it up onto the rolling pin and then unroll it over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg; decorate the top crust with the star cut-outs and brush them with egg too. Generously sprinkle the pie with granulated sugar. Using the bottom piece of parchment paper, slide the pie onto another rimmed baking sheet (trim the parchment if there's any overhang).
• Put the baking sheet with the pie directly on the preheated pizza stone or baking sheet (this helps make the bottom crust crisp and flaky). Bake the pie until the crust is deep golden brown and the filling is bubbly, 45 to 50 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil. Some of the filling may bubble from the vents onto the parchment paper; don't fret-just embrace the rustic charm.)
• Let cool. Slice into wedges and serve warm or at room temperature.

BRANDY PEPPERCORN SAUCE

Steps:

• 1.In a small sauce pan mix the Demi sauce mix and water. 2.Bring mixture to a boil over medium heat, and then immediately reduce heat to low. Simmer for 2-3 minutes. Hold for later use. 3.In another sauce pan melt the butter over medium heat; add red onion and black pepper. Cook for 1-2 minutes or until onions begin to soften. 4.Remove the pan from the heat, add the brandy, Demi mixture, and cream. Carefully place the pan back on the heat. CAUTION: MIXTURE MAY FLAME UP. 5.Bring mixture to a boil, immediately reduce heat to low and simmer for 8-10 minutes or until sauce has slightly thickened. 6.Hold warm until ready to use.

RASPBERRY SAUCE

Steps:

• In a medium size saucepan, add raspberries and sugar and bring to a boil mixing well until sugar is dissolved.
• Strain through a very fine sieve or a cheesecloth.
• Return puree' to saucepan.
• Add lemon juice and Brandy and stir well.
• In a cup, mix together tapioca starch and water until smooth.
• Bring raspberry puree' back to boil and add tapioca starch mixture slowly using a whisk to mix well until sauce thickens to your desired consistency.
• You may use this sauce hot or let it cool.

CHICKEN WITH RASPBERRY SAUCE

Steps:

• In a bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate.
• Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours.
• Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-8 minutes on each side or until juices run clear.
• In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.

GRILLED RASPBERRY-PEACH CHICKEN

Steps:

• Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Heat blended mixture in 1-quart saucepan. Keep warm.
• Sprinkle both sides of chicken with salt and pepper.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
• Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Garnish with additional raspberries.