Breakfast & Brunch 31 March 2020

A Menu Fit for Family Mornings

(Family Features) Many spring celebrations call for fabulous food, specifically dishes fit for brunch, even if your “crowd” is simply your nearest loved ones gathered at the family table. A wide variety of recipes may fit the festivities, but a combination of comforting bites with sweet and savory flavors is perfect for appeasing all appetites.

This menu of morning recipes includes Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken as a filling option to base the meal around with Breakfast Casserole as a more traditional dish. For a sweet sendoff, this Brown Sugar Bundt Cake is best served warm as a midday dessert or can be added to your plate as a simple side.

Find more brunch recipes at Culinary.net.

A Sweet Morning Eat

Add flavor to your brunch with the sweet taste of honey as part of a remade rendition of a breakfast favorite: chicken and waffles.

This recipe for Chive and Orange Blossom Honey Waffles and Spicy Garlic Chicken combines sweet with savory to shine as the main course for your gathering.

Find more recipe ideas at honey.com.

Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken

Recipe courtesy of chef Jenny Dorsey on behalf of the National Honey Board
Servings: 4

Chicken:

  • 8          boneless, skinless chicken thighs
  • 2          cups buttermilk
  • 2          tablespoons kosher salt, divided
  • 3/4       teaspoon ground black pepper, divided
  • 1/4       teaspoon rosemary, chopped
  • 2          tablespoons orange blossom honey
  • 2          cups all-purpose flour
  • 2          teaspoons cayenne pepper
  • 1          teaspoon garlic powder
  • 1          teaspoon onion powder
  • 2          teaspoons paprika
  • 1/2       teaspoon ancho chile powder
  • vegetable oil, as needed

Waffles:

  • 1 1/2    cups all-purpose flour
  • 2          teaspoons orange blossom honey
  • 1          teaspoon orange zest
  • 1          teaspoon kosher salt
  • 1          teaspoon baking powder
  • 1 1/4    cups whole milk
  • 2          large eggs
  • 1/4       cup fresh chives, chopped
  • 3/4       cup sharp cheddar cheese, shredded
  • honey
  1. To make chicken: Rinse chicken thighs and pat dry with paper towels; place in large bowl.
  2. In separate bowl, combine buttermilk, 1 tablespoon salt, 1/4 teaspoon black pepper, rosemary and honey. Pour buttermilk mixture over chicken; cover and let marinate 8 hours or overnight.
  3. In separate mixing bowl, combine flour, remaining salt, remaining pepper, cayenne, garlic powder, onion powder, paprika and ancho chile powder; stir.
  4. Remove each piece of chicken from buttermilk, shake to remove excess liquid and dredge in flour mixture. Shake off excess.
  5. In deep fryer, heat oil to 375° F. Fry chicken until internal temperature reaches 175° F or juices run clear, approximately 5 minutes per thigh.
  6. Drain on paper towels.
  7. To make waffles: In large mixing bowl, mix flour, honey, orange zest, salt, baking powder, milk, eggs, chives and cheese until combined.
  8. Use waffle maker to cook four waffles in batches.
  9. Place chicken on waffles and drizzle with honey.

A Dairy-Fueled Brunch Dish

Whether it’s just part of a brunch spread or the focus of your meal, an egg-based casserole is a perfect way to appease a morning crowd.

This version of Breakfast Casserole calls for potatoes, ham, eggs, milk and cheese for a simple dish that requires little preparation before popping in the oven.

Visit milkmeansmore.org for more morning dishes.

Breakfast Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 6

  • 1          pound red or white potatoes, scrubbed and cut into 1/2-inch pieces
  • water
  • 1/2       small onion, coarsely chopped (about 1/2 cup)
  • nonstick cooking spray
  • 1/2       teaspoon salt, divided
  • 1/4       teaspoon pepper
  • 1          cup reduced-fat and reduced-sodium, chopped, cooked ham (about 4 ounces)
  • 1          cup (4 ounces) shredded Swiss or cheddar cheese
  • 4          eggs
  • 1 1/2    cups skim milk
  • 1          tablespoon mustard
  1. Heat oven to 350° F.
  2. In large saucepan, cover potato pieces with enough water to just submerge. Bring to boil. Reduce heat; simmer, covered, 5 minutes. Add onion. Return to simmer, covered, about 5 minutes, or until potatoes are just tender. Drain well. Cool slightly.
  3. Coat 8-by-8-by-2-inch baking dish with nonstick cooking spray. Place potato-onion mixture in baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Gently stir to combine. Sprinkle ham and cheese on top.
  4. In medium bowl, lightly beat eggs. Whisk in milk, mustard and remaining salt. Pour over layers in baking dish. Bake, uncovered, 40-45 minutes, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

A Bundt Cake for Brunch

Many brunch festivities may center around classic breakfast foods like quiches and fresh fruits, but you can take your gathering to the next level with a treat to pair with nearly any dish.

This Brown Sugar Bundt Cake can be the simple, sweet side your guests crave as a complement to the savory recipes on the table. Made using just a handful of household ingredients, including the flavor-boosting addition of C&H sugars, it can be created in about an hour and served warm during your next at-home brunch gathering.

Find more sweet treat ideas at chsugar.com.

Brown Sugar Bundt Cake

Recipe courtesy of “Browned Butter Blondie” on behalf of C&H
Prep time: 15 minutes
Cook time: 50 minutes

  • Nonstick cooking spray
  • 2          cups all-purpose flour, spooned and leveled
  • 1          teaspoon baking powder
  • 1/2       teaspoon baking soda
  • 1          teaspoon kosher salt
  • 10        tablespoons unsalted butter, at room temperature
  • 1 3/4    cups packed C&H Golden Brown Sugar
  • 1/4       cup C&H Granulated Sugar
  • 2          large eggs, at room temperature
  • 1 1/2    teaspoons vanilla
  • 1          cup full-fat Greek yogurt
  • C&H Confectioners’ Sugar, for dusting
  1. Heat oven to 350° F.
  2. Grease 10-cup bundt pan with nonstick cooking spray. Set aside.
  3. In medium bowl, whisk flour, baking powder, baking soda and salt.
  4. In bowl of stand mixer fitted with paddle attachment, beat butter, brown sugar and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix on low speed.
  5. With mixer on low, add flour mixture in three additions, alternating with yogurt. Begin and end with flour mixture. Mix until just combined.
  6. Pour batter into prepared bundt pan and use offset spatula to level batter.
  7. Bake 50-55 minutes, or until cake is golden brown and toothpick inserted in center of cake comes out clean. If cake browns too quickly while baking, cover with foil after 35 minutes.
  8. Remove from oven and cool on baking rack 20 minutes. Invert pan onto baking rack and gently tap bottom of pan to release cake.
  9. Cool completely before dusting with confectioners’ sugar.

 

Photo courtesy of Getty Images (Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken)

Source:  Domino Golden Sugar
United Dairy Industry of Michigan

Breakfast & Brunch 02 March 2020

Seasonal Brunch Ideas with an Original Farm-to-Table Ingredient

(Family Features) Brunch with family and friends can be a treat any time of the year, but spring’s fresh, seasonal ingredients and warmer days practically beg loved ones to gather for the morning meal.

These cute, kid-friendly Bunny Oatmeal and Easy Egg Casserole recipes are simple and made with real foods like milk, bringing richness and flavor, and ingredients you can feel good serving to kids.

Whether it’s skim milk for lighter lattes with friends, 2% milk to wash down birthday cake or strawberry milk for a sweet celebration surrounding the game-winning goal, milk’s already a part of the foods – and meaningful moments – that matter.

For more kid-friendly, seasonal recipe ideas, visit milklife.com.

Bunny Oatmeal

Recipe courtesy of Tiffany Edwards of Creme de la Crumb on behalf of Milk Life
Servings: 1

  • 1/3       cup instant oats
  • 3/4       cup fat-free milk
  • 1/4       teaspoon cinnamon
  • 1/4       teaspoon vanilla
  • 1          teaspoon brown sugar
  • 2/3       small banana
  • 2          fresh blueberries
  • 1/2       small strawberry
  • chocolate syrup (optional)
  • 1          glass milk (8 ounces)
  1. In microwave-safe bowl, stir oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30-60 seconds and stir.
  2. Cut banana in half crosswise. Cut 1 1/8-inch thick coin slice from flat ends of each banana half. Place two banana slices in upper third of oatmeal bowl, side by side, to make eyes. Top each banana slice with one blueberry.
  3. Place remaining banana halves at top of bowl, hanging out, to create ears.
  4. Place strawberry in middle of bowl to make nose then drizzle chocolate, if desired, to make mouth and whiskers.
  5. Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 320 calories; 2 g fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.  

Easy Egg Casserole

Recipe courtesy of Milk Life
Servings: 1

  •             Nonstick cooking spray
  • 1          cup lean ham, cubed
  • 1          cup frozen seasoned potatoes with fresh onions and peppers
  • 3/4       cup fresh spinach, chopped
  • 1/2       cup low-fat cheddar or Swiss cheese, shredded
  • 6          eggs
  • 3/4       cup fat-free milk
  • 1          glass milk (8 ounces)
  1. Heat oven to 375° F. Lightly coat 8-by-8-inch casserole dish with nonstick cooking spray. In bottom of casserole dish, arrange ham, potatoes, spinach and cheese.
  2. In large bowl, beat eggs and milk. Pour mixture over ingredients in casserole dish. Bake 25-30 minutes, or until lightly browned and puffed.
  3. Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 350 calories; 9 g fat; 3 g saturated fat; 350 mg cholesterol; 32 g protein; 34 g carbohydrates; 2 g fiber; 630 mg sodium; 500 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.

Source:  MilkPEP

Videos 11 December 2019

Skillet Apple Pie with Caramel Sauce

While apple pie is a traditional seasonal dish, you can add unique flavor with this skillet version. Simply toss Honeycrisp apples with brown sugar, cinnamon and lemon juice then spoon between two pie crusts simmering in a thin layer of brown sugar and cinnamon then drizzle with caramel sauce for a deliciously gooey evening treat.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Skillet Apple Pie with Caramel Sauce

  • 4          large Honeycrisp apples, peeled, cored and sliced
  • 1/4       cup sugar
  • 1 1/2    tablespoons cinnamon, divided
  • 1          tablespoon lemon juice
  • 6          tablespoons butter
  • 1/4       cup, plus 2 teaspoons, brown sugar
  • 2          refrigerated pie crusts
  • 2          teaspoons whipping cream
  • caramel sauce
  1. Heat oven to 350° F.
  2. In large bowl, combine apples, sugar, 1 tablespoon cinnamon and lemon juice until apples are covered. Set aside.
  3. In oven-safe, 10-inch nonstick skillet, melt butter. Add 1/4 cup brown sugar and remaining cinnamon; mix until combined. Boil 5-8 minutes.
  4. In same skillet, place one pie crust over brown sugar mixture. Pour apples over pie crust. Cover apples with second pie crust. Cut slits in top to release steam. Brush whipping cream over crust. Sprinkle with remaining brown sugar.
  5. Bake 35-45 minutes until crust is golden brown.
  6. Drizzle with caramel sauce.
Videos 13 September 2019

Caramel French Toast

(Culinary.net) Cooking for a small crowd can be daunting. With this recipe for Caramel French Toast, you can prepare it the night before, bake in the morning and satisfy your guests without going overboard in the kitchen.

Find more breakfast and brunch recipes at Culinary.net.

Watch video to see how to make this recipe!

Caramel French Toast

  • 6          slices white bread, halved
  • 1/4       cup butter, cubed
  • 1/2       cup brown sugar
  • 1          tablespoon corn syrup
  • 3          eggs
  • 3/4       cup half-and-half
  • 1/2       teaspoon vanilla extract
  • 1/2       teaspoon cinnamon
  • 1/4       teaspoon salt
  • powdered sugar (optional)
  1. Cut bread slices in half.
  2. In saucepan, melt butter. Add brown sugar and corn syrup. Bring to boil, stirring frequently.
  3. Pour into 8-inch square baking dish. Arrange bread slices over caramel mixture.
  4. In small bowl, whisk eggs, half-and-half, vanilla extract, cinnamon and salt. Pour over bread slices. Cover with aluminum foil and refrigerate overnight.
  5. Heat oven to 350° F.   
  6. Remove from refrigerator 30 minutes before baking and remove aluminum foil.
  7. Bake 25-35 minutes, or until toothpick inserted into center comes out clean.
  8. Sprinkle with powdered sugar, if desired; serve.
Videos 10 September 2019

Chocolate Caramel Pie

When it comes to dessert, it’s hard to beat chocolate as the main ingredient for dishes of all kinds. Add a twist to your next treat with the sweet taste of caramel in this Chocolate Caramel Pie.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Chocolate Caramel Pie

  • 1          package (15 ounces) pie crust

Filling:

  • 24        caramels, unwrapped
  • 1/3       cup water
  • 2/3       cup brown sugar
  • 2/3       cup sour cream
  • 1          teaspoon vanilla extract
  • 2          eggs, beaten
  • 1/2       cup walnuts, chopped
  • 1/3       cup grated sweet baking chocolate, divided

Topping:

  • 1          cup white chocolate chip morsels
  • 1/4       cup milk
  • 1          cup whipping cream
  • 2          tablespoons grated sweet baking chocolate
  1. Heat oven to 450° F. Prepare pie crust in 9-inch glass pie dish. Bake 8-9 minutes, or until lightly brown.
  2. To make filling: In medium bowl, combine caramels and water. Melt in microwave, stirring frequently. Stir in brown sugar, sour cream, vanilla extract, eggs and walnuts.
  3. Reduce oven to 350° F. Pour filling into cooled pie shell. Return to oven. Bake 30-40 minutes, or until edges of filling are set.
  4. Cool 15 minutes. Sprinkle 3/4 cup grated chocolate over pie. Refrigerate 2 hours.
  5. To make topping: In small glass bowl, combine white chocolate morsels and milk. Melt in microwave, stirring frequently. Set aside.
  6. In small bowl, beat whipping cream until peaks form. Fold in melted white chocolate mixture. Spread over cooled filling. Sprinkle with remaining grated chocolate.
  7. Refrigerate until ready to serve.
Videos 09 July 2019

Make Your Movie Night Pop

(Family Features) Invite your friends and neighbors over, spread out some comfy seating and dim the lights. Whether it’s a kids’ birthday party, an adult gathering or nearly anything in-between, hosting a movie night in the comfort of your own home – or on a projector in the yard – can be the perfect escape. Of course, tasty snacks only add to the fun.

Light and airy popcorn is a movie watching staple, and one you can feel good about eating. At only 30 calories per cup, whole-grain, freshly popped popcorn is naturally low in fat and calories, non-GMO, gluten-free, contains no artificial additives or preservatives and is sugar-free.

Enjoyed a handful at a time or as part of creative, flavorful snack recipes – like Popcorn Pepperoni Pizza Dippers, Sweet and Salty Popcorn Party Mix, Maple Bacon Popcorn Mix and Truffle Popcorn – popcorn offers plenty of versatility to fit nearly any theme.

Get more great popcorn recipes at popcorn.org

Watch video to see how to make this recipe!

Sweet and Salty Popcorn Party Mix

Yield: 14 cups

  • 10        cups popped popcorn
  • 2          cups miniature pretzel twists
  • 1          cup pecans
  • 1          cup peanuts
  • 2          cups rice, wheat or corn cereal squares
  • 1/2       cup butter (1 stick)
  • 1/2       cup packed brown sugar
  • 1/4       cup corn syrup
  • 1/2       teaspoon baking soda
  1. Heat oven to 300° F.
  2. In large bowl, combine popcorn, pretzels, pecans, peanuts and cereal squares; set aside.
  3. In medium saucepan over medium heat, heat butter, brown sugar and corn syrup. Stir mixture until it begins to boil. Boil 3 minutes without stirring. Remove from heat and stir in baking soda. Note: Mixture will foam.
  4. Pour syrup over popcorn mixture and stir until evenly coated. Pour mixture onto large, rimmed baking sheet or roasting pan. Bake 30 minutes, stirring twice during baking. Stir mixture several times as it cools. Store in airtight container.

Popcorn Pepperoni Pizza Dippers

Yield: 16 squares

  •             Nonstick cooking spray
  • 2          eggs
  • 1/2       cup tomato and basil reduced-fat cooking cream
  • 1          tablespoon grated parmesan cheese
  • 1/8       teaspoon coarse ground black pepper
  • 10        cups popped popcorn
  • 1          cup shredded mozzarella cheese
  • 1/3       cup thinly sliced pepperoni, coarsely chopped
  • marinara sauce, for dipping
  1. Heat oven to 350° F. Spray 8-inch square baking pan with nonstick cooking spray.
  2. In large bowl, whisk eggs, cooking cream, parmesan cheese and black pepper. Stir in popcorn, mozzarella cheese and pepperoni.
  3. Spread mixture in prepared pan, patting down with spatula or spoon.
  4. Bake about 15 minutes until set and lightly browned. Let sit 5 minutes. Cut into 16 bars. Serve warm with marinara sauce.

Truffle Popcorn

Yield: 10 cups

  • 1 1/2    tablespoons olive oil
  • 1          tablespoon, plus 2 teaspoons, white truffle oil, divided
  • 1/2       cup popcorn kernels
  • 1          tablespoon butter
  • 3          tablespoons shredded parmesan cheese
  • 1/2       teaspoon sea salt
  • freshly ground black pepper
  1. In large, heavy-bottomed pot with lid, combine olive oil and 1 tablespoon truffle oil. Add about three popcorn kernels.
  2. Heat over medium-high heat until one kernel pops. Add remaining popcorn kernels; cover.
  3. Once corn begins to pop, shake pot constantly over heat.
  4. When popping slows, remove pot from heat and transfer popcorn to large serving bowl.
  5. Melt butter and mix in remaining truffle oil. Pour mixture over popcorn; toss.
  6. Sprinkle parmesan cheese, salt and pepper over popcorn; toss to distribute evenly.
  7. Serve immediately or store in airtight container.

Maple Bacon Popcorn Mix

Yield: 2 quarts

  • 6          slices thick-cut bacon
  • 1/4       cup pure maple syrup
  • 8          cups popped popcorn
  • 2/3       cup pecan halves, coarsely chopped
  • 2/3       cup dried cranberries
  • 2          tablespoons butter or margarine
  • 1/4       teaspoon coarse ground black pepper
  • 1/4       teaspoon maple extract
  1. Heat oven to 400° F. Line jellyroll pan with foil. Place wire rack in pan. Arrange bacon in single layer on rack. Bake 15 minutes until ends of bacon start to curl.
  2. Remove and reserve 2 table­spoons bacon drippings. Brush bacon with 2 tablespoons maple syrup; bake 15 minutes until browned. Cool then coarsely chop bacon.
  3. In large bowl, combine popcorn, pecans and cranberries.
  4. Combine butter, black pepper, maple extract, remain­ing maple syrup and reserved bacon drippings. Cook over low heat until butter is melted. Drizzle over popcorn mixture and mix thoroughly.
  5. Spread popcorn mixture in jellyroll or roasting pan.
  6. Bake 5 minutes. Toss in bacon pieces. Serve warm.

Source: Popcorn Board

Videos 20 June 2019

Fresh Pear Dumplings with Raspberry Sauce

(Family Features) Fresh fruits are one of the highlights of summer. Try this tasty Fresh Pear Dumplings with Raspberry Sauce recipe, bringing pears and raspberries together for a delicious seasonal dessert.

Find more dessert ideas at Culinary.net.

Watch video to see how to make this recipe!

Fresh Pear Dumplings with Raspberry Sauce

Recipe adapted from Pillsbury

Pear Dumplings:

  • 2          firm, ripe pears, cored and chopped
  • 1/4       cup golden raisins
  • 1/4       cup brown sugar
  • 1          pie crust
  • water
  • 1          tablespoon milk
  • 1          tablespoon sugar

Raspberry Sauce:

  • 1          package (10 ounces) frozen raspberries
  • 1          teaspoon cornstarch
  • 3          tablespoons sugar
  1. Heat oven to 425° F.
  2. In medium bowl, combine pears, raisins and brown sugar. Mix well.
  3. Lay out pie crust. Cut into quarters. Spoon pear filling on top of dough. Brush edges with water. Fold up sides to form three seams.
  4. Place dumpling, seam-side up, on baking sheet. Brush tops of dough with milk. Sprinkle with sugar.
  5. Bake 18 minutes, or until golden brown. Cool on rack.
  6. In blender, blend raspberries until smooth. Pour blended raspberries into saucepan. Add cornstarch and sugar. Bring to boil, stirring often. Place in freezer 10 minutes.
  7. Drizzle raspberry sauce on plate. Place dumpling over sauce. Top dumpling with additional raspberry sauce.

Source: Culinary.net

Videos 17 June 2019

Grilled Banana Pound Cake Kabobs

(Family Features) Summertime means plenty of grilling, giving you an opportunity to try this Grilled Banana Pound Cake Kabobs dessert recipe alongside your favorite entrees.

Find more grilling recipes at Culinary.net.

Watch video to see how to make this recipe!

Grilled Banana Pound Cake Kabobs

  • 1          loaf (10 3/4 ounces) frozen pound cake, thawed and cubed
  • 2          large bananas, cut into 1-inch slices
  • metal or soaked wooden skewers
  • 1/4       cup butter, melted
  • 2          tablespoons brown sugar
  • 1/2       teaspoon vanilla extract
  • 1/8       teaspoon ground cinnamon
  • ice cream
  • desired toppings
  1. Heat grill to medium heat.
  2. Alternately thread cake and bananas on skewers.
  3. In small bowl, mix butter, brown sugar, vanilla extract and cinnamon. Brush mixture over kabobs.
  4. Place kabobs on greased rack and grill for up to 1 minute, turning once.
  5. Serve with ice cream and desired toppings.

Source: Culinary.net

Videos 12 June 2019

Grilled Pineapple with Lime Dip

(Family Features) The grill isn’t just for hamburgers and hot dogs. Try a different way to eat pineapple this summer by grilling it and pairing with a lime dip for a tasty delight.

Find more recipes for summer at Culinary.net.

Watch video to learn how to make this recipe!

Grilled Pineapple with Lime Dip

  • 1          pineapple
  • 1/4       cup brown sugar
  • 2          tablespoons lime juice
  • 3          tablespoons honey

Lime Dip:

  • 8          ounces cream cheese, softened
  • 1/2       cup plain yogurt
  • 3          tablespoons honey
  • 2          tablespoons brown sugar
  • 2          tablespoons lime juice
  • 2          teaspoons lime zest
  1. Peel pineapple; cut into wedges.
  2. In resealable plastic bag, combine brown sugar, lime juice and honey. Add pineapple wedges, seal bag and turn to coat. Refrigerate 1 hour.
  3. To make Lime Dip: In small bowl, beat cream cheese until smooth. Beat in yogurt, honey, brown sugar, lime juice and lime zest. Cover and refrigerate.
  4. Heat grill to medium heat.
  5. Remove pineapple wedges from plastic bag; discard marinade. Grill pineapple wedges, covered, 3-4 minutes on each side, or until golden brown.
  6. Serve with Lime Dip.

Source: Culinary.net

Meal Ideas 03 June 2019

Spice Up Summer with Grilled Kebabs

(Family Features) Fire up your summer cookouts with crowd-pleasing kebabs, which are easy to prepare and fun to experiment with because you can use nearly any combination of meats and veggies.

Skip the typical steak and try an option like Maple Leaf Farms duck breast instead. Because it’s a red meat, duck has a texture similar to steak. Plus, it’s a lighter option that’s lower in fat and calories than other red meats, and its mild flavor easily adapts to a variety of cuisines.

The Asian marinade in this Thai Barbecue Duck Kebabs recipe coats crunchy veggies and chunks of juicy, tender duck with a sweet and tangy glaze. The combination of charred, colorful veggies and smoky, grilled duck can leave your family and friends asking for more.

Find more grilling recipes and tips for cooking with duck at mapleleaffarms.com.

Thai Barbecue Duck Kebabs

Prep time: 25 minutes plus 2-6 hours inactive
Cook time: 10 minutes
Servings: 6

  • 1          cup soy sauce
  • 1/2       cup rice vinegar
  • 1/2       cup brown sugar
  • 1/4       cup honey
  • 2          teaspoons sesame oil
  • 1          teaspoon fresh ginger, minced
  • 2          teaspoons fresh garlic, minced
  • 2          teaspoons red chili pepper, finely minced
  • 1/4       cup cilantro, minced
  • 3          Maple Leaf Farms All Natural Boneless Duck Breasts, thawed and skin removed
  • 1          teaspoon cornstarch
  • 2          teaspoons cold water
  • 3          red bell peppers, cored, seeded and cut into 2-inch chunks
  • 12        green onions, cut into 3-inch pieces
  • 2          zucchini, cut into 1-inch thick slices
  1. In bowl, whisk soy sauce, rice vinegar, brown sugar, honey, sesame oil, ginger, garlic, red chili pepper and cilantro. Set aside.
  2. Cut duck breast meat into 2-inch cubes and place in container. Pour 1/2 bowl of marinade over duck. Cover and refrigerate 2-6 hours.
  3. In small saucepan over low heat, simmer remaining marinade 3 minutes, stirring occasionally. Dissolve cornstarch in water and add to sauce. Simmer 2 minutes. Remove from heat.
  4. Heat grill to medium heat.
  5. Drain duck and discard its marinade.
  6. Thread duck on skewers, alternating with pieces of red bell pepper, green onion and zucchini.
  7. Grill skewers 3-4 minutes on each side. When done, duck should be slightly pink in center.
  8. Serve kebabs with room temperature sauce.

Source:

Maple Leaf Farms

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