Duck meatballs stuffed with a dollop of foie gras

by Melody Kettle

Recipe is courtesy of Daniel Lanzliotta, The Mindful Chef.
Ingredients:
  
2-large duck breast
freshly made bread crumbs (loaf of ciabatta bread)
2-3 natural brown eggs
medium size chuck of foie gras
1/4-1/2 cup of parsley
s and p
all purpose flour for dusting
rendered duck fat (as much as one can get from the trimmings)
1/4 cup of grape seed oil
ceramic pan  or pot for sauteing
 
Your favorite red sauce homemade or otherwise (made in advance) and your favorite fresh pasta timed to be cooked as the duck meatballs finish in the sauce.
 
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Lamb Tangine

by Melody Kettle

For the prunes:
1/2 cup orange blossom water
2 cinnamon sticks
2 tsp. black pepper
2 tsp. ground ginger
1 tsp. salt
2 Tbsp. olive oil
1 – 3 Tbsp. honey (adjust to taste)
2 cups dried prunes (also excellent with raisins or apricots)
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Curried Chicken Empanadas

by Melody Kettle

Recipe courtesy of Alison Bermack, Cooking With Friends Club

Makes 20

 3 tablespoons olive oil

2 pounds ground chicken

2 large onions, diced

2 tablespoons freshly grated ginger

4 garlic cloves, minced

½ teaspoon cumin

1 teaspoon kosher salt

4 tablespoons curry powder

1 cup petit peas

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Pork Filled Chinese Dumpling

by Melody Kettle

Recipe Courtesy of Christina O'Neill


Ingredients:

1 package Dumpling Wrapper

Filling:
2 cups of chopped bok choy
¼ Cup of chopped Scallions
3 tsp salt, divided
2 tsp minced garlic
2 tsp minced ginger
6 Tbsp light soy sauce
1 Tbsp vegetable oil
1 egg
1 pound lean ground pork
1 tsp cornstarch
2 Tbsp sesame oil

Dipping Sauce:
1/4 cup soy sauce
1 tsp sesame oil
½ tsp ginger slivers
½ Tsp chopped Scallions

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