Toasted Almond Crepes With Preserved Duck And Sherry Vinegar Apricot Sauce Food

SHERRY ROSEMARY APRICOT JAM

Steps:

• Wash 2 pint jars (or a few half-pint jars) so that they are ready to go when your preserves are ready to be canned.
• Add the apricots to the boiling water in a bowl along with 1/2 cup sherry and the rosemary sprigs. Let soak until the apricots are rehydrated, about 30 minutes. Strain the apricots, reserving 1/2 cup of the liquid. Add the apricots, reserved liquid and lemon zest to a large non-reactive pan. Stir in the pectin.
• Bring the mixture to a boil and add the sugar, lemon juice, chopped rosemary and remaining 1/4 cup sherry. Boil until the sugar is dissolved and the jam is thick (you can check by spooning the jam onto the back of a wooden spoon; if you can run your finger through it without it spreading, it is good!) for 20 to 30 minutes.
• Transfer the cooked jam to the jars. Let the jam cool to room temperature. Serve right away, or keep in the refrigerator for up to 2 weeks.

APRICOT GLAZED DUCK

Steps:

• Preheat the oven to 350 degrees F.
• Melt 1/4 cup of butter in a heavy skillet over medium-high heat. Brown the duck breasts skin side down for about 2 minutes without shaking the pan. Turn over and cook on the other side for another 2 minutes. Remove to a baking sheet and bake in the preheated oven for 10 minutes. Transfer the duck breasts to a cutting board and set aside to rest.
• Using the same pan you cooked the duck in, saute the onions, over medium heat, until golden brown. Add in the chopped apricots, apple cider vinegar, chicken stock and white wine. Cook until reduced by half, about 10 minutes.
• In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly add it to the apricot mixture, stirring constantly until the desired consistency is reached.
• Allow to cook until the paste taste disappears, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the tarragon and the remaining 3 tablespoons of butter.
• Slice the duck breast on a bias. Lay a little sauce on the base of each white serving plate and top with the duck. Spoon a little more sauce over the duck and serve.

AMARULA MALVA PUDDING TOPPED WITH CUSTARD AND TOASTED ALMONDS

Steps:

• Pudding: Mix eggs and sugar till spongy.
• Dissolve the baking soda in the vinegar.
• Add the vinegar, apricot jam, oil and milk and mix through.
• Sift in the flour and a pinch of salt and mix until you have a smooth batter.
• Pour into buttered muffin pans and bake at 180C for 25-30 minutes.
• Syrup/Frosting: Place all ingredients in a pot and boil for 3 minutes.
• Add Amarula and pour over the malva pudding to soak.
• Serve pudding warm with syrup/frosting and toasted almonds or berries.

APRICOT PRESERVES

Steps:

• Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be.
• Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.
• Season them with a pinch of salt and a squeeze of lemon.
• Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.
• Do one of two things, purée the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency.
• In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.
• Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.
• Bottle and process for 7 minutes.
• Enjoy.

TOASTED ALMOND

Steps:

• Pour over ice, mix well,& enjoy!

ROASTED TOASTED ALMOND

Steps:

• Using a shaker filled with ice, combine all ingredients. Shake well.
• Strain into a chilled old-fashioned glass.

STEAMED GREENS WITH TOASTED ALMONDS

Steps:

• Heat a small non stick fry pan over medium heat. Add almonds and toss for 5 minutes or until lightly toasted. Set aside.
• Place asparagus, broccoli, zucchini and beans in a steamer and steam for 5 minutes, add snow peas for a further minute or until tender.
• Transfer to a bowl and toss gently with oil and balsamic vinegar.
• Scatter with almonds and serve immediately.