Yet another wings recipe – but it is good, sweet, not spicy.

Ingredients:

• 5 lbs chicken wings
• 1 c brown sugar, packed
• ¾ c sherry
• ½ tsp dry mustard
• 1 c soy sauce
• 14 tsp minced garlic

Directions:

1. Preheat oven 350°
2. Line shallow baking sheet with foil.
3. Remove chicken wing tips (Discard) and cut into 2 pieces at joint
4. Arrange chicken in a single layer.
5. Bake 30 minutes.
6. Combine brown sugar, sherry, mustard, soy sauce and garlic in a sauce pan and bring to a simmer.
7. Pour over chicken and continue baking 1 – 2 hours, turning occasionally, until sauce has been absorbed and wings are glazed.
8. Serve in chaffing dish.

Serves:  Makes approximately 50 wings

Source:  The Tasting Spoons of Villa Park, Villa Park Women’s League, Alice DeNardo

Comments These wings are even better made the day before!

This is a really impressive hors d’oeuvre and, in the end, not that complicated.  And it is done the day before!  If you don’t cube the duck, it can be an entré.

Ingredients: Duck

• 2 ½ c dry red wine
• ½ c balsamic vinegar
• 6 Tab soy sauce
• ½ c lemon juice
• 6 cloves garlic, crushed
• 3 Tab grated fresh ginger root
• ½ c olive oil
• salt and pepper to taste
• 4 lbs whole boneless duck breasts with skin
• 2 c dried cherry and Shallot Confit

Directions: Duck

1. In a bowl, whisk the wine, vinegar, soy sauce, lemon juice, garlic, ginger, oil and salt and pepper.
2. Score skin of each breast in a crosshatch pattern.
3. Put duck breasts in a large resealable plastic bag and pour the marinade over them.
4. Seal the bag and put in a large bowl.
5. Let the duck marinate, chilled, overnight.
6. Remove and pat dry with paper towels.
7. Heat a heavy skillet over moderately high heat until hot and cook the breast, skin side down for 5 minutes.
8. Turn the duck and cook it for 2 minutes more.
9. Place in pan and roast in a 375° oven for 5 – 7 minutes or until a meat thermometer reaches 145°- 150°.
10. Let cool 10 minutes.
11. Cut duck into ¾ inch cubes.
12. Mix duck with dried cherry and shallot confit
13. Serve in chaffing dish with small spoons

Serves About 180 pieces

Source Gourmet Magazine

Dried Cherry and Shallot Confit

Ingredients: Confit

• 1 ½ c dried sour cherries (about ½ lb)
• ½ c white wine vinegar
• ¼ c balsamic vinegar
• 2 c thinly sliced shallot (about ½ lb)
• 1 c finely chopped onion
• 2 Tab unsalted butter
• 3 Tab sugar

Directions: Confit

1. In a bowl, let the cherries soak in the 2 vinegars mixed for 30 minutes.
2. While the cherries are soaking, cook the shallots and onion over moderatly low heat, in butter, uncovered, for 10 minutes. Stir occasionally.
3. Add the cherries with 2 Tablespoons of the soaking liquid and simmer, uncovered, for 10 – 15 minutes, or until almost all the liquid is evaporated.
4. Season with salt and pepper.
5. Can be made 1 day in advance.

Serves Makes about 2 cups

I know, wrapping stuff is tedious but this is really good.  The Curry Sauce can also be used as a dip for lamb cubes on a toothpick.

Ingredients: Chicken

• 1 ½ lbs chicken tenders, cut into thirds (There are 12 tenders in a pound)
• 1 can regular strength chicken broth (15oz)
• ¼ c soy sauce
• 1 Tab Worcestershire sauce
• 1 lb spinach (54 good size leaves)
• 8 c boiling water

Directions: Chicken

1. In a 10 inch frying pan, combine chicken, broth, soy and Worcestershire.
2. Bring to a boil over medium heat.
3. Cover, reduce heat and simmer until chicken if fork tender – 5 – 6 min.
4. Remove from broth and let cool.
5. Wash spinach, remove stems. Keeping leaves whole, place leaves in a colander.
6. Pour boiling water over the leaves.
7. Drain thoroughly, then set aside to cool.
8. Place a chunk of chicken at the stem end of the spinach leaf.
9. Roll over once, fold leaf in on both sides and continue rolling around chicken.
10. Secure end of leaf with a toothpick.
11. Refrigerate for at least an hour or up to a day.
12. Serve on large tray with bowl of Curry Sauce for dipping

Ingredients: Curry Sauce

• ½ c mayonnaise
• ½ c sour cream
• 1 Tab curry powder
• 4 Tab chopped Major Grey chutney
• 2 tsp grated orange peel

Directions: Curry Sauce

1. Mix all ingredients until smooth.
2. Cover and refrigerate for at least 1 hr.

Serves:  54 pieces

Source: CDKitchen – what’s cooking on line, submitted by Dena, USA

The  mayonnaise makes the marinade.

Ingredients:

• 2 medium to large oranges
• 1 c mayonnaise
• 2 tsp fresh thyme or savory
• 2 cloves garlic, minced
• 2 tsp saffron threads, crumbled
• 1 tsp salt
• 3 lbs chicken tenders, cut in 1/3 (there are 12 tenders in a pound)
• 9 tangerines (there are 12 sections in a tangerine)
• 10 green onions, tops cut on the diagonal into 1 inch sections
• 100 wooden sandwich picks soaked in water about 10 minutes

Directions:

1. Prepare marinade at least 1½ hours (or up to 4 hours ) before you plan to broil.
2. Zest or micro-plane the orange peel and place in a bowl. Squeeze the juice of the orange into it.
3. Add thyme, garlic, saffron, salt. Mix.
4. Add mayonnaise and stir well.
5. Place the chicken chunks in a plastic bag and pour the marinade over them and refrigerate.
6. Peel and section the tangerines and set aside.
7. Remove the chicken from the marinade, saving the marinade.
8. Thread a piece of chicken on the skewer. Follow with a piece of tangerine and a piece of green onion.
9. Let kebobs sit at room temperature for 15 minutes.
10. In a small sauce pan, bring the marinade to a boil, boiling for several minutes until reduced to a creamy sauce, stirring occasionally (about 15 minutes).
11. Broil or BBQ kebobs for 8-10 minutes until the chicken is opaque but still juicy.
12. Turn the kebobs 2–3 times, brushing with sauce each time.
13. Serve on large tray.

Serves: Makes 100

Source:  Born to Grill