• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Roast Quail with Juniper Berries I Info

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • This recipe took too many lines to be input into version 8.01 in
  • one piece so it's broken up into three pieces. Be sure to capture
  • all of the "pieces" before you try to cook this dish:
  • Roast Quail with Juniper Berries I (Polenta)
  • Roast Quail with Juniper Berries II (Relish)
  • Roast Quail with Juniper Berries III (Quail)
  • Source: New York's Master Chefs, Bon Appetit Magazine
  • : Written by Richard Sax, Photographs by Nancy McFarland
  • : The Knapp Press, Los Angeles, 1985
  • Chef: Seppi Renggli, The Four Seasons Restaurant, New York
  • Owners: Tom Margittai, and Paul Kovi
  • Pastry: Bruno Comin
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip


Recipe via Meal-Master (tm) v8.05

Title: Roast Quail with Juniper Berries Ii (Relish)
Categories: Relishes, Masterchefs, New york, Tfs
Yield: 6 Cups

1 lg Orange, navel
1 Lime
1 tb Ginger, fresh, grated
2 Cinnamon, sticks
1 Chili, dried
1 Vanilla, bean, split
2 c Sugar
1 c Raisins
2 lb Cranberries, fresh

Cut the orange and lime, with their skins, into a 1/4-inch dice.
Set aside.

Tie the ginger, cinnamon sticks, chili and vanilla bean in
cheesecloth and set aside.

Place the sugar in a heavy large skillet, preferably one with
straight sides. Stir constantly over high heat until sugar turns
light amber. The sugar must be cooked carefully to prevent burning;
break up lumps as you go. (If there are still lumps of sugar after it
begins to color, work over low heat, or off heat, until mixture is

Stir in the orange, the lime and the bag of spices, and cook over
high heat, stirring constantly for 5 minutes. Fold in the raisins and
cranberries, stirring gently to coat with caramelized sugar. Cook
over medium heat, stirring gently, until about half of the cranberries
pop open, about 10 minutes. Remove the pan from the heat and cool.

Remove the bag of spices and spoon the relish into sterilized
jars. Cover tightly and refrigerate for 1 month. This relish keeps
about 3 months.

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