Fresh Cherry BBQ Sauce from Taste of the Nation 2013

We have the honor of being the exclusive caterer at the 2013 Taste of the Nation VIP Reception at Wolfe’s Neck Farm in Freeport.  The event benefits a number of different charities including The Good Shepherd Food Bank, Opportunity Alliance, Cultivating Community, as well as Share Our Strength’s No Kid Hungry Campaign.

One of the dishes that we are serving is a Seared Duck Breast with a Fresh Cherry Barbeque Sauce.  This sauce would go great with any poultry – serve it at your next summer barbeque or let us come prepare it for you!

Fresh Cherry BBQ Sauce

1 Yellow Onion, chopped fine
2 tablespoons Vegetable Oil
1 can Cherry Juice Concentrate
1 cup Red Wine Vinegar
3 Chipotle Peppers, stems removed
4 packages of Dried Sour Cherries
8 cloves of Garlic, chopped fine
1 tablespoon Paprika
2 tablespoons Tomato Paste
1 cup Sour Cherry Preserves
1 jar Roasted Red Peppers, with liquid
2 tablespoons Rye or Bourbon Whiskey
2 tablespoons Sugar
Salt

Directions
In a heavy saucepan, sauté onion in oil until caramelized.  Add cherry juice, vinegar, chipotle peppers, half of the dried sour cherries, garlic, paprika, and roasted red peppers.  Bring to a boil, then reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.  Remove from heat and let cool.

In a food processor, puree the mixture together with the remaining half of the dried sour cherries, the tomato paste, roasted red peppers, and cherry preserves until smooth.  Push puree through a mesh strainer into a saucepan.  Add sugar and salt to taste.  Add whiskey and return to stove to bring back to a boil.  Reduce heat and let simmer for another 20 minutes or so.  If needed, add additional sugar/salt.

Maple Treats from Chef Nance!

As promised in my last blog, and in the spirit of Maine Maple Sunday, here are more Maple treats to enjoy!

 

Nancy’s Maple Syrup Dressing

*Please note that this recipe does use 3 raw and uncooked eggs.

2 eggs
3/8 Cups Pure Maple Syrup
3 Cups Extra Virgin Olive Oil
3/4 Cup Water

Process all ingredients in the food processor until creamy and yummy. Store in refrigerator and bring to room temperature before using.

 

Nancy’s Chicken with Maple Syrup and Tarragon

Preheat oven to 375 degrees

Ingredients:

3 pounds chicken thighs
¼ cup melted butter
¼ cup or to taste pure maple syrup
¼ tsp. freshly grated lime rind
¼ tsp dried tarragon
salt and pepper
1 ½ teaspoon fresh lime juice

Place chicken in a buttered baking dish. Combine all ingredients and pour over the chicken. Bake for about 45 minutes or until bubbly and done. I like to serve this with a multi grain rice pilaf with peppers and onions and pineapple.

 

Nancy’s Good Old Fashioned Baked Beans

Preheat oven 250 degrees

Ingredients;

6 cups of navy beans soaked overnight in cold water and drained.
1 pound of thick cut chopped bacon
1 teaspoon of pepper
¾ teaspoon of dried mustard
¼ cup pure maple syrup
1 large onion diced and sautéed

Cover beans with fresh cold water and bring to a slow boil and cook until tender. Drain and save the liquid. Fry the bacon until crispy. Place half of the bacon and drippings in a casserole. Place ½ of the onions on top of the bacon. Combine 1 ¼ cup of bean liquid with the rest of the ingredients and mix with beans. Place beans over onions. Top with the rest of the onions and pour in enough bean liquid to just cover the beans. Top with the rest of the bacon. Cover and bake 8 hours.

Please enjoy and feel free to share your tasty Maple treats!

Don’t miss this year’s Maine Maple Sunday: March 28, 2010

Living My Dream!

Tomorrow at 10am I will be interviewed on the radio show Resilience is the Brilliance! The intent of the show is to inspire women who are stuck in their own limitations, wishing life would be different but don’t move forward. This show is meant to share stories of women that have overcome, lack of confidence, fear, lack of education, lack of experience or any other limitations that will inspire others.

I left a comfortable life of nursing and real estate because I was over looked for a well deserved promotion, to follow my dreams! There have been ups and downs, but over the last ten years we have made our business, CVC Catering Group, what it is today.

Here is an outline of some of the questions I will be asked;

1. What is your favorite success story you can share?
2. What were your life experiences up until the time you began your business or career?
3. Did you have heroes or heroines growing up and how did they effect or influence your adult path?
4. How did you feel about your life? Motivation, Struggles, disappointments, high points, low points, etc…
5. What was your “why” for starting a business? Was it your idea? Someone else’s idea, Money, fame, helping, etc…?
6. What has been the funniest turn of events in owning your business?
7. Did the “why” turn out to be the real why or did you discover a much deeper purpose or outcome?
8. What do you know now that you wished you knew when you were 20-years-old?
9. What were the hurdles you had to overcome to make your business a success? Prejudice, no life, no time, opposition?
10. Are you glad you did it? Is it worth it? Why? Are you able to enjoy your business? Integrate a purposeful life?
11. How did you benefit? Community, personally, self esteem personal growth?
12. What are some of the pitfalls to watch out for? Arrogance, complacency, lost sight of who you are? 
13. If you got off track, how did you get yourself back on the right track?

To listen hear the show, go to divatoolbox.com. On the left side look for Diva tool box radio, click on hosts. The next page will take you to a listing, the name of the show is Resilience is the Brilliance the closer it comes to the show starting, it will move up to the top. It is also recorded, then downloaded and you can retrieve it from iTunes.

Looking forward to the show and would love to get your comments!

Hello world!

Happy Cinco de Mayo! Cinco de Mayo is sort of a holiday in Mexico.

More importantly- it is my sister Suzanne’s birthday!

Check out this link for info:

http://www.vivacincodemayo.org/history.htm

Try this great appetizer:

Nancy’s Mexican Torte

6 flour tortillas

Recipe Ingredients:

6 Flour Tortillas
1 1/2 cup Cream Cheese mixed with Taco Seasoning to taste
1/2 cup Sour Cream
1 cup Red Onions chopped

1 cup Scallions chopped
3 cans Refried Beans
4- 4oz. can Green Chiles diced
3-2 oz. can Black Olives sliced
Cilantro
1/2 cup Monterey Jack Cheese shredded
1 medium Tomato diced

 

Method:

1. Mix cream cheese and taco seasonings, sour cream and red and green onions.
2. Spread cheese mixture then refried beans on each tortilla. Distribute the remaining ingredients on each of the layers.

3. Place each layer on top of each other. Place onto greased cookie sheet.

3. Bake stacks in a 375 degree F oven for about 20 minutes. Cut each tortilla stack into quarters.

Bien Comiendo Amigo!

Happy Birthday Suzanne!

Chef Nance