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    You are in: Home / Cookbooks / John-"DOH"!'s Cupid's Choice Cookbook
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    7 recipes in

    John-"DOH"!'s Cupid's Choice Cookbook

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    An ex-hunter, I still enjoy wild game. While this recipe is for duck breasts, it will work equally well with thighs, or wild goose. Note that the "red wine" referred to is of course French Bordeaux; remember that the "better the wine, the better the result"; please enjoy the more ancient or promising ones by the glass, but don't get cheap! This recipe is primarily inspired from one in Time Life's 1983 "The Good Cook Wine", and credits Andre Daguin of Le Nouveau Cuisinier Gascon. I've changed some elements, as I couldn't access the fancier spices, and oils. If you have access to fresh wild duck, as you eviscerate and butcher the birds, I'd suggest soaking the meat overnight in a stainless steel bowl, (about 2 quarts) and adding water and a handful of salt (or you could use Seasoning Salt, and meat tenderiser) as this tends to pull the blood out and with it, a lot of the "wild" taste.

    Recipe #192199

    A French style "Beef Bourguignonne", adapted from a French Chef's recipe, and adapted somewhat to commonly available ingredients in Canada. "Small boiling onions" are miniatures, about an inch in diameter Outside round roast is shown, sirloin tip, tri-tip would also work well

    Recipe #192202

    A unique dessert from a credited French Chef from the early '80's Use Bordeaux wine, where "Red Wine" is specified

    Recipe #192204

    A recipe that is simply done, and cobines different ingredients to an excellent result. Found in "French Cooking in the New World" I use Moselle Valley Reisling; likewise its important that you use pure maple syrup, as corn syrup doesn't get it done!

    Recipe #192386

    Claret is the English term for a red Bordeaux. So use a Bordeaux where it says "red wine" Borrowed from "Royal Cookery"!

    Recipe #192389

    An eggnog mixture of old, always enjoyed on January First! A note here is the selection of the rum; there are many favourites, but I would advocate for Lemon Hart Dark, as being the best "mixing" rum to go with the eggnog. (yes you can do this with white tum, Rye, or even Scotch and Brandy, but I wouldn't thank you for the last two!) The drink of choice of too many New Years Day Levees!

    Recipe #192390

    From my parents and granparents (add a generation for a lot of readers!) but this is a "warmer upper" when you get inside from the cold of fall/winter/spring activities... Brandy, rye or rum can be substituted for cognac, according to what you have on hand...

    Recipe #192978

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