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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 semi-Boneless Cavendish quail 2–3 pears, cored and sliced 6 strips bacon, chopped 1 bunch green onion, chopped 3 Tbsp. Wood’s Cider Jelly ¼ cup sherry vinegar ¼ cup olive oil 4 ounces mixed greens or arugula, washed Salt and fresh ground pepper Instructions: Season both sides of the Cavendish quail with salt and pepper. Heat 2–3 tablespoons of olive oil in a large sauté pan over medium-high heat, place quail breast-side-down and cook for 4–5 minutes. Flip them and brown the other side for another 4–5 minutes. Remove browned quail from the pan and place on a plate to rest. Using the same pan, add bacon and cook until lightly browned. Add pears and green onion and cook for 2–3 minutes. Next, add cider jelly and sherry vinegar to the pear/bacon mix, cook until pears are just soft and there is still liquid in the pan. Turn off heat. Toss salad greens in bowl with olive oil and place on serving platter. Spoon pear mixture over greens, place quail on top and serve. |
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