Partridge In Cider With Apples Celery Recipes

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CELERY AND APPLE SALAD WITH CIDER VINAIGRETTE



Celery and Apple Salad with Cider Vinaigrette image

20 minutes and two steps is all it takes to toss together a colorful salad made using celery, apple and lettuce - a tasty side dish recipe.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 13

2 tablespoons apple cider or apple juice
1 tablespoon cider vinegar
2 teaspoons canola oil
2 teaspoons finely chopped shallots
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon salt
2 cups chopped romaine lettuce
2 cups diagonally sliced celery
1/2 medium apple, unpeeled, sliced very thin (about 1 cup)
1/3 cup sweetened dried cranberries
2 tablespoons chopped walnuts
2 tablespoons crumbled blue cheese

Steps:

  • In small bowl, beat all dressing ingredients with whisk until blended; set aside.
  • In medium bowl, place lettuce, celery, apple and cranberries; toss with dressing. To serve, arrange salad on 4 plates. Sprinkle with walnuts and blue cheese. Serve immediately.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 13 g, TransFat 0 g

PARTRIDGE WITH APPLES



Partridge With Apples image

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 50m

Yield 4 servings

Number Of Ingredients 7

2 partridges, with their livers
4 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
2 apples (McIntosh or Granny Smith)
4 thin slices french bread
4 tablespoons Calvados or whisky
1 bunch watercress

Steps:

  • Preheat oven to 350 degrees. Truss the partridges, spread with one tablespoon butter each and season with salt and pepper. Place in a roasting pan with just enough water in it to cover the bottom and roast for 30 minutes. Remove to a serving dish and keep warm.
  • Meanwhile peel, core and halve the apples. Place them on a buttered baking dish flat side down. Dot with one tablespoon of butter and cook for about 15 minutes, or until just soft. Keep warm.
  • Saute the bread in the remaining butter, remove and drain on paper towels. Add the livers to the pan and saute until pink. Remove them to a small bowl and mash them to a paste with salt and pepper. Spread the paste on the bread and keep warm.
  • Add the Calvados or whisky to the pan, ignite and shake until the flame goes out. Pour this over the partridges and surround them with the apple halves and watercress.

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