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Show (Tijf tEimea-Nrto- Nephi, Utah s Page 4 December 22, 2004 Try a little variety for your traditional Christmas dinner Raspberry Glazed Lamb Steaks thick Lamb center leg steaks (approximately 2 pounds total), cut salt teaspoon 1 teaspoon pepper teaspoon sweet paprika 12 cup red wine vinegar 12 cup w hite wine or chicken broth 12 cup raspberry jam, seedless tablespoon green onion, minced tablespoon tablespoon water One hour before grilling, rub salt, pepper and paprika into lamb steaks. In medium saucepan, combine vinegar, w bite w me or broth, raspberry jam and green onion Stir over medium heat until jam is melted. In a small bowl, stir together cornstarch and water; add to raspberry mixture and stir sauce until smooth and Hear. drill steaks over moderate coals for G to 7 minutes on each side or to desired demoness: 1 13F for medium- - rare, 1G0F for medium or 17()F for well. Haste the sauce on the steaks, face-uside only, in the last minutes of grilling. Hrush on the List of glae before serving. Serve thinly sliced or whole, as desired. t 1 1 1 1 corn.-tAr- ch 1 2-- 3 p Duck Breasts With Roasted Root Vegetables Honey-Thym- e head garlic medium carrots, peeled and cut into pieces medium parsnips, peeled and cut into pieces t small potatoes, halved 8 small shallots, unpeeled tablespoon olive oil 8 sprigs thyme, divided Salt and black pepper t White Pekin duck breast halves (G ounces each) 3 tablespoons honey tablespoon red wine vinegar 12 cup chicken broth, homemade or teaspoon chopped thme Preheat oven to 12.'F. Cut top off top third of garlic head, wrap garlic in aluminum foil Hake about 13 minutes or until soft, cool and squeeze out pulp (there should be about tablespoon). Set aside. In ovenproof baking dish, toss carrots, parsnips, potatoes and shallots with olive oil, of the thv me sprigs and 11 teaspoon each salt and pepper. Add about 12 cup water. Roast in 425F about hour or until vegetables are tender and lightly browned, set aside. With sharp knife, score skin side of duck breasts in a senes of parallel cuts 31 inch apart, without cutting into meat. Make a second series of parallel cuts perpendicular to the first to form a crosshatch pattern. Season breasts with salt and pepper. Place breasts skin side down in heavy nonstick skillet large enough to hold them comfortably in one layer; do not crowd Cook over medium heat about 8 minutes or until fat runs out and skin is and crisp. (Some breasts may brown more quickly than others, remove each breast as it is done.) Transfer breasts to baking dish or another skillet, skin side down, and finish cooking in oven about 8 minutes for rare, 10 minutes for medium-rarand 12 minutes for medium, turning breasts onto flesh side after G minutes. Let breasts rest 3 to minutes before slicing. While breasts are in the oven, pour off fat from skillet breasts were browned in. Add honey and cook over medium Add vinegar; simmer until syrupy. Add broth, chopped thyme and garlic heat, stirring, until honey turns golden-browpulp, simmer, whisking occasionally, until sauce thickens slightly. Keep warm over low heat Divide vegetables equally among 4 plates, discarding th me sprigs. Cut each breast crosswise on a slight angle into to 3 slices about thick, fan breast on each plate around vegetables. Spoon sauce over breasts, dividing it equally. Carnish each plate with a thv me sprig Makes servings. 1 3 2 V 1 1 low-sodiu- 1 1 1 1 golden-brow- n e 1 n 1 12-inc- Brittany and Daniel Strange Webb Brittany Webb and Daniel Strange to marry December 27th Brittany Webb and Daniel Strange have chosen to be wed on December 27, 2001. All friends are invited to attend an open hoii-- e that afternoon from 2 00 to 3 00 p m. at the Old Mill Reception Center at 1G3 East 100 South in Nephi. Brittany is the daughter of Roger and Kathy Webb of Nephi. She is a graduate of Juab High School and is currently attending Southern Utah University. Grandpar ents of the bride are Robert and Althea Cooper of Sebastian, Florida, and Wendy Bartholomew of Cornwall, England. Daniel is the son of Patricia Strange and William Strange of Virginia. He served a mission for the LDS Church in the Utah Provo Mission. He currently works in Cedar City and is serving in the National Guard as "a member of the soon to be deployed 222nd Field Artillery Battalion. 1 h 1 Cornish Game Hens with Pickled Figs and Prosciutto recipe Pickled Figs and the reserved liquid to 12 pounds each) Cornish game hens cup vegetable oil 2 tsp. kosher salt 1 tsp freshlv ground black pepper 8 thin si ices prosciutto Place strained, reserved fig liquid in a medium saucepan over medium heat and reduce by half. Preheat broiler Depending on oven size, hens can be brow ned in batches. Arrange Cornish game hens in large roasting pan (or pans), skin side up. brush on all sides vv ith oil. and sprinkle with salt and pepper. Place under broiler until crisp, 3 to 3 minutes. Decrease the heat to 373F, and continue to cook for 30 minutes Remove from oven, and carefully, since hens and pan will be hot, place slices of fig along the breast and wrap prosciutto across, tucking under the wings. Continue to bake for an addition. d 20 to 30 minutes, or until internal temperature reaches 170F in the breast and 180F in the thigh Let rest, loosely covered, for 5 to 10 minutes. Warm sauce and drizzle over each hen and serve w ith remaining w hole figs on the side. 1 8(1 1 1 4 fa 1 4 Pickled Figs 2 cups granulated sugar 2 12 cups red wine vinegar 2 12 cups balsamic vinegar 2 cinnamon sticks (3 each), 12 cardamom pods, crushed broken into 3 pieces whole star anise or G pods round, thin slices, peeled, fresh ginger 8 thin slices lemon 12 whole black peppercorns 2 dried figs In medium, pot, combine sugar, vinegars, cinnamon, cardamom, star anise, ginger, lemon and peppercorns. Place over medium heat, stirring occasionally, for 10 minutes. Add figs, cover, decrease heat to low, and simmer for 3 minutes. Remove from heat and let figs cool in the s rup. Strain liquid and place in a medium saucepan over medium heat and reduce by half. ServesS. 1 12 Brandon Yost and Collette Orme 4 non-reactiv- e 2 col SI Advertise Here! Statewide!!! -- Through Your Local Paper.-2X- 2 STATEWIDE ADVERTISING NETWORK 1 Ask your local paper how you can reach over 250,000 households in 40 Utah newspapers in one easy step through Utah Press Association statewide 2x2 (2 col. x 2 in ) display network. (National placement also available through the Utah Press Sophia Mae Sayles was born September 1 7th 2004 to Mark Sayles and Heidi Tatton-Say-le- Grandparents are James and Kristine Tatton of Nephi, and Orlando Bejarano and Jane Sayles of Pocatello. She is the litter sister of Olivia Sayles. FIRST BIRTHDAY Bode Lee Ray turned one on De- cember 10, 2004. He is the son of Chris and Lisa Ray of Nephi. His grandparents are Larry and LaDaun Ray of Nephi, and Morris and Judy Wright of North Ogden. Great-grandmoth- Jackson of Nephi. i is Marcile - Alden and Lisa Orme are proud to announce the marriage of their daughter, Collette, to Brandon Yost, son of Jim and Amy Yost of Kamas. They will be married on Tuesday, December 28, 200 4 in the Manti LDS Temple. A reception will be held in their honor that evening from 6.00 to 8.00 p.m. in the Nephi 3rd5th Ward meeting house at 3 43 East 500 North. friends and family are All invited. Collette is a graduate of Juab High School. She served in the Chile Concepcion Mission. Brandon is a graduate of South Summit High School and served a mission to Micronesia Guam. After their marriage, the couple will continue their education at BYU Hawaii. :cd (A zCfl Christensen Brothers Precast Concrete NOW IN STOCK! State Certified marry in the Manti Temple O ) AMS 0 Collette Orme and Brandon Yost to Steel Reinforced SEPTIC TANKS Prompt Delivery Available ijtjor the hohidays? Special (jijt Cenijieatesjor a massage session $ 25.00 CaffSaffy, 'Reduce Stress 435-462-91- 66 Relax I LWt lejmi 623-13- 2 Roost Immune |