Cooking Club by Dina Guillen

Author:Dina Guillen
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2010-10-20T16:00:00+00:00

While the quail is marinating and the plank is soaking, prepare the Creamy Corn Pudding on page 91. Put the pudding in the oven about 1 hour before serving the quail.

To make the sauce, put the port, chicken broth, and thyme in a medium-size saucepan and bring it to a boil. Reduce the heat to medium-low and simmer until the liquid has reduced to about 2/3 cup, about 1 hour. Whisk in the jam and mustard until combined. Remove the pan from the heat and whisk in the butter, 1 tablespoon at a time, until the sauce is emulsified. Set aside.

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