Now What?: Chicken in Reisling revisited

Tuesday, April 1, 2008

Chicken in Reisling revisited

So, I made this dish, and I have to say, didn't do anything for me. Definitely needed more flavor. And Rick mentioned the fact that he didn't like the chicken still on the bone, you couldn't really pick up the pieces to eat them. and it was a lot of work to carve the meat off the bone at the table.

1 comment:

rick said...: I'd should point out, I'm not opposed to carving chicken off the bone at the table, but doing so amongst the SAUCE was what made it difficult.; April 2, 2008 at 7:13 AM

Recipe of the Week: Raspberry Brie Cheese log

8 oz brie cheese, rind removed

4 ounces cream cheese, softened

1 C shredded Monterey Jack cheese

1/4 C sour cream

1/4 C mayonnaise

2 T chives, minced

1/2 C almonds, slivered

1/4 C seedless raspberry preserves

Assorted crackers

Place cheeses, sour cream and mayonnaise into a food processor fitted with a metal blade. Process until creamy, 30-40 seconds. Stir in the chives. Place a 15" piece of plastic wrap on counter or cutting board (wiping the counter with a damp paper towel first will hold the plastic in place). Scrape mixture onto plastic wrap, spread into a 10"x5" rectangle (approximately). Bring long side of plastic wrap over mixture, tuck ends of wrap under. Shape into a log. Refrigerate until firm, 1-2 hours.

Roll the log in the slivered almonds, pressing into the sides. Wrap in plastic wrap and refrigerate until ready to serve.

Place log onto a serving platter. In a small dish, stir the raspberry preserves to loosen them. If needed, add a little water. Drizzle sauce over the log and around platter. Serve with crackers.

Now What?

Tuesday, April 1, 2008

Chicken in Reisling revisited

1 comment:

Recipe of the Week: Raspberry Brie Cheese log

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