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As part of our broadcast The Sweet Llife...Uncorked offers you
delicious recipes to share with family and friends.
On The TEMECULA VALLEY SHOW, a refreshing Mango Avocado Crab Tower followed by a scrumptious Apple Walnut Salad, a juicy Breast of Duck with Port Wine Reduction than a warm Suncrest Peach Cobbler
Appetizer
Mango Avocado Crab Tower

What you will need:

6 oz jumbo lump crab meat
2 fresh or frozen mango (peeled, seeded and diced)
2 avocados (peeled and diced)
12 mandarin oranges
12 6” long chives
Daikon Radish Sprouts (or alfalfa if unavailable)

Sauce

1 shallot, minced
1 tsp olive oil
1 Cup chopped mango
¾ Cup dry white wine
2 Tbsp rice wine vinegar
1 Tbsp sugar
salt and white pepper to taste


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 Mango Avocado Crab Tower
What you will do:

1-To assemble, take a deep round cookie mold that is about 2 ½ inches round (or ideally a piece of PVC pipe of similar size), place it on top of a piece of saran wrap.  Put a layer of mango in the bottom, then a layer of crabmeat on top of that.
2-Set in refrigerator until just prior to serving.  Then move on to making the sauce.
  Sauce
  1- Sauté the shallot just until soft.  Deglaze the pan with white wine. 
2-Add remaining ingredients and cook on medium heat for 10 minutes, stirring occasionally.  Remove from heat and let cool. 
3-Put in blender and puree until smooth.  This sauce can be made up to three days in advance.

Final Assembly:

1-Remove molds from refrigerator.  Add a layer of avocado and set aside.
2-Ladle about ¼ of a cup of sauce onto the center of each plate and spread into a 4-inch circle.
3-Invert your tower into the middle of the sauce by pushing down on the saran wrap to release the tower from its mold.
4-Garnish with mandarin oranges, chopped chives, and daikon radish sprouts.

Appetizer Apple Walnut Salad

What you will need:

Candied Walnuts
2 large tart green apples
2 lg. head romaine or green leaf lettuce, washed and crisped
6 oz. Stilton Bleu Cheese
1 cup dried cranberries
Bleu cheese dressing

Prepare candied walnuts and set aside.

Candied Walnuts
2 cups walnuts, lightly toasted
1/4 cup sweet butter
1/4 cup brown sugar
11/4 tblsp water

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 Apple Walnut Salad
What you need to do:

Preheat oven to 350°F. Lightly toast the walnuts on a cookie sheet lined with parchment paper. Remove from the oven and set aside. Melt the butter in a small stainless steel saucepan and brown sugar and water. Cook to the soft ball stage. Pour the butter mixture over the toasted walnuts and toss to coat. Place on cookie sheet lined with parchment paper and spread out evenly. Bake for 15 minutes. Cool and store in an airtight container.

Just before serving, core and thinly slice apples. Tear lettuce into bite-size pieces (you should have about 3 quarts). In a salad bowl, combine lettuce and apples. Pour dressing over salad and mix lightly until well coated. Sprinkle salad with walnuts, cranberries and cheese. Serve immediately. Makes 6 to 8 servings.

Entrée Breast of Duck with Port Wine
Reduction and Figs

What you will need:

Olive oil
4 large duck breast halves, boned (bones reserved)
Salt
Freshly ground pepper
6 tablespoons butter
2 shallot, minced
1 cup Port
12 Calimyra figs, stemmed and quartered
4 tablespoons duck glace

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 Breast of Duck with Port Wine Reduction and Figs
What you need to do:

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Score the skin. Season duck breasts with salt; add to skillet skin side down and cook 4 minutes. Turn and cook about 2 minutes longer for medium-rare. Transfer to heated platter and tent with foil to keep warm. Pour off fat from skillet. Add 1 tablespoon butter to skillet and melt over medium heat. Add shallot and saute until transulent, about 2 minutes. Add Port and figs. Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes. Add duck glace. Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time. Season with salt and pepper. Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over. Sprinkle with 3/4 teaspoon thyme.

Dessrt Suncrest Peach Cobbler

What you will need:

Cobbler filling:
4 cups peeled and sliced fresh Suncrest peaches (blanch in boiling water for 30 seconds to remove the skins)
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour

Cobbler crust:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk

1 tablespoon brown sugar, for topping
Vanilla ice cream

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 Suncrest Peach Cobbler
What you need to do:

Preheat the oven to 425 degrees F.

Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.

Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.

Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with vanilla ice cream