Kopy Kat Recipes - I

Inn at Cedar Crossing Warm Walnut Vinaigrette

1 1/2 cups lightly toasted walnuts plus walnuts to garnish (divided)
1 cup apple cider
1/4 cup cider vinegar
1 cup clover honey
1 teaspoon dry mustard
1/2 cup walnut oil
1/2 cup olive oil
16 cups (about) loosely packed fresh spinach leaves, torn, washed, dried
4 Granny Smith apples, cored, sliced into thin wedges
1 cup crumbled blue cheese or to taste

Combine 1 1/2 cups walnuts and apple cider in blender and puree. Pour mixture into large bowl. With wire whisk, blend in cider vinegar, honey and dry mustard. Combine oils and add to mixture, whisking until well combined. Makes about 4 1/2 cups dressing.

Heat vinaigrette slowly over low heat in saucepan. Arrange salad plates with fresh spinach, sliced apples and crumbled blue cheese. Ladle on about 2 ounces warm vinaigrette and sprinkle with toasted walnuts. Makes 8 servings.

Inn at Cedar Crossing Black Bean Tomato Soup

1/4 cup vegetable oil
1 medium onion, chopped
4 ribs celery, chopped
1 large carrot, chopped
1/4 cup fresh chopped garlic
2 cups white wine
1/4 cup tomato paste
1 tablespoon black pepper
1 tablespoon kosher salt
1 tablespoon cumin
1 1/2 quarts water
1 tablespoon oregano
4 dashes hot-pepper sauce
1 teaspoon cayenne pepper
1 bay leaf
3 large tomatoes, diced
2 tablespoons light chili powder
6 cups black beans, soaked in water overnight, drained, rinsed
Creme fraiche or sour cream for garnish

Put oil in a 6-quart stock pot. Add onion, celery, carrot and garlic. Saute until onion is soft. Add white wine, and while simmering to slightly reduce wine, scrape bottom of pan to loosen any fragments of food. Add all remaining ingredients except garnish and simmer 1 to 2 hours. Remove bay leaf. Top with creme fraiche or sour cream. Makes 10 to 15 servings.

Inn at Cedar Crossing Black Bean Tomato Soup

1/4 cup vegetable oil
1 medium onion, chopped
4 ribs celery, chopped
1 large carrot, chopped
1/4 cup fresh chopped garlic
2 cups white wine
1/4 cup tomato paste
1 tablespoon black pepper
1 tablespoon kosher salt
1 tablespoon cumin
1 1/2 quarts water
1 tablespoon oregano
4 dashes hot-pepper sauce
1 teaspoon cayenne pepper
1 bay leaf
3 large tomatoes, diced
2 tablespoons light chili powder
6 cups black beans, soaked in water overnight, drained, rinsed
Creme fraiche or sour cream for garnish

Put oil in a 6-quart stock pot. Add onion, celery, carrot and garlic. Saute until onion is soft. Add white wine, and while simmering to slightly reduce wine, scrape bottom of pan to loosen any fragments of food.

Add all remaining ingredients except garnish and simmer 1 to 2 hours. Remove bay leaf. Top with creme fraiche or sour cream. Makes 10 to 15 servings.

Inn at Cedar Crossing Chicken Breast Dijon

1 cup Dijon-style mustard
1 teaspoon freshly chopped rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 whole chicken breasts, split, skinned and deboned
2 tablespoons chopped fresh garlic
2 tablespoons olive oil
1/2 cup white wine
4 tablespoons ( 1/2 stick) butter
2 cups coarsely chopped fresh spinach
1 pound fresh linguine, cooked in salted water, drained, kept warm

Mix mustard, rosemary, salt and pepper in small bowl. Marinate chicken in mixture, refrigerated, 1 hour. When ready to cook, transfer heavily coated chicken pieces to grill. Discard extra marinade. Grill chicken breasts until no longer pink in center. Cool slightly, then dice in 1-inch pieces. Set aside.

To make sauce: In large skillet, saute garlic in oil. Add wine and cook until warm. Add butter and reserved chicken pieces. Heat through.

Add spinach and reserved pasta. Toss gently to combine. The heat from the pasta and sauce will cook spinach quickly. Makes 4 large servings

Inn at Cedar Crossing Butternut Squash

2 medium butternut squash
1/2 cup (1 stick) butter, cubed
1 1/4 cups packed light brown sugar (divided)
Kosher salt to taste plus 1 teaspoon kosher salt (divided)
1/2 teaspoon white pepper
1 cup instant potato flakes
16 ounces whipped butter
1/4 cup pure maple syrup
1/4 cup chopped, toasted pecans

Halve squash, remove seeds and place cut side down on parchment-lined baking sheet. Bake at 375 degrees 35 to 40 minutes or until very tender and slightly caramelized. When cool enough to handle, peel skins anddiscard. Reheat squash pulp in microwave, then place in food processorfitted with steel blade.

Process squash until very smooth. Add butter,1 cup brown sugar, salt to taste and white pepper. Slowly add instant potato flakes. Squash should thicken slightly. Process until all of potatoflakes have completely disappeared and squash is very smooth. Transfer to serving dish and keep warm while preparing maple pecan butter.

To make maple pecan butter: In food processor fitted with steel blade, place whipped butter, remaining 1/4 cup brown sugar, maple syrup and the 1 teaspoon salt. Process until very smooth, stopping periodically to scrape down sides of processor bowl. When smooth, add pecans and pulse 3 or 4 times, just enough to incorporate pecans evenly. Serve over squash. Makes 8 to 10 servings.

Inn at Cedar Crossing Spicy Beer Chili

3 pounds lean ground beef
1 medium onion, chopped
4 ribs celery, diced
12 ounces beer
1 cup tomato paste
22 ounces dark red kidney beans (about 11/2 15- to 16-ounce cans), rinsed well
1 tablespoon kosher salt
1 tablespoon cayenne pepper
2 teaspoons black pepper
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon hot pepper sauce

In heavy-bottomed 6-quart stockpot, brown beef, onions and celery. Drainoff fat. Add all remaining ingredients. Simmer gently 1 hour. Makes 8 to 10 servings.

Inn at Cedar Crossing Molasses Cookies

3/4 cup (1 1/2 sticks) butter, room temperature
1 cup sugar
1/4 cup molasses
1 egg
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger

Granulated sugar to coat cookies. Cream butter and sugar in large bowl. Stir in molasses. Add egg; stir to combine. Add flour, baking soda, salt, and spices and mix well. Scrape sides of bowl and mix again.

Preheat oven to 350 degrees. Roll dough into balls the size that would be made by a small ice cream scooper, then roll cookies in sugar. Place on cookie sheets several inches apart. Bake in preheated oven 10 to 12 minutes or until light brown. Cool. Store in airtight containers.

Inn at Cedar Crossing Spinach Apple 'Bleus' Salad

1 1/2 cups chopped toasted walnuts (see note)
1/4 cup cider vinegar
1 cup apple cider
3/4 cup honey
1 teaspoon Dijon-style mustard
1/2 cup extra virgin olive oil
1/2 cup walnut oil
1 pound fresh spinach leaves, stems removed
1/4 pound crumbled bleu cheese
2 cups toasted walnuts (see note)
3 Granny Smith apples, sliced

Prepare vinaigrette first: In large bowl, mix chopped walnuts with cider vinegar, apple cider, honey and mustard.

In separate bowl, mix oils. While mixing, slowly drizzle oil into walnut mixture to emulsify. Before serving, warm over a very low heat, making sure not to boil. (Makes 1 quart.)

To prepare salad, place spinach leaves in serving bowl and top with cheese and the toasted walnuts. Place apples around outside, drizzle with warm walnut vinaigrette and serve. Makes 4 servings.

Note: To toast, sprinkle nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown. Or, toast in microwave: Spread 1 cup nuts on paper plate. Cook on high 21/2 to 4 minutes, or until lightly browned, stirring every 2 minutes.

Inn at Cedar Crossing Pumpkin Cream Cheese Pie

1 1/2 cups flour
2 tablespoons plus 1 cup granulated sugar (divided)
3/4 teaspoon plus 1/2 teaspoon salt (divided)
6 tablespoons (3/4 stick) plus 1/2 cup (1 stick) unsalted butter (divided)
6 tablespoons solid vegetable shortening
1/4 cup cold water
2 packages (8 ounces each) cream cheese
2/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups canned pumpkin (1 pound)
3 eggs
11/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups whipping cream (divided)

To make crust: In small bowl, combine flour, 2 tablespoons sugar and 3/4 teaspoon salt. Cut in the 6 tablespoons butter and the shortening until mixture resembles coarse crumbs. Stir in cold water, mixing only until combined.

Roll out on floured board to fit 10-by-2-inch deep fluted French tin with removable bottom. Crust should extend about 3/4 inch over top. Fold dough back down inside pan, fluting edges. Set aside.

To make cream cheese layer: Soften cream cheese and remaining 1/2 cup butter in microwave oven. Put in mixing bowl with powdered sugar and vanilla. Beat until smooth with electric mixer. Spread cheese mixture into bottom of unbaked crust. Set aside while making pumpkin filling.

To make pumpkin filling: Combine pumpkin, eggs, remaining 1 cup sugar, remaining 1/2 teaspoon salt, cinnamon, nutmeg, cloves and the 1 cup cream. Beat with electric mixer until smooth. Pour over cheese mixture in unbaked pie shell.

Bake at 350 degrees 1 hour and 15 to 20 minutes or until knife inserted into center comes out clean. Cool completely, then refrigerate. When ready to serve, whip remaining 1 cup cream and spread over cooled pie. Makes 8 servings.

Images Cafe Cream of Broccoli Soup

2 1/2 pounds broccoli (stalks and florets), washed and trimmed
1/2 cup finely diced shallot
4 to 5 tablespoons butter to saute vegetables plus 1/4 cup (1/2 stick) (divided)
2 1/2 quarts warm chicken stock or good-quality low-sodium chicken broth
1/2 cup flour
Salt and pepper to taste
Pinch of ground nutmeg
1 cup whipping cream

Cut broccoli florets off stalks. Coarsely chop stalks; cut florets into bite-size pieces.

In large soup pot, saute shallots, broccoli stalks and half the florets in 4 to 5 tablespoons butter 7 to 10 minutes or until broccoli stems are softened. Add warm chicken stock and bring to boil.

In separate pan, melt remaining butter and whisk in flour to make roux. Cook over low heat, stirring, 2 minutes. Remove from heat.

When stock mixture comes to boil, reduce heat and simmer 10 minutes. Return broccoli mixture to boil and gradually whisk in roux. Cook 5 minutes to allow soup to thicken slightly.

Remove from heat. Blend soup in batches if needed, in blender or food processor until smooth. Return soup to pot and add remaining broccoli florets. Bring to simmer and cook 10 minutes. Adjust seasonings to taste, adding salt, pepper and nutmeg. Slowly stir in cream and heat through. Makes 3 1/2 quarts or about 12 servings.

Ihop Colorado Omelete

1/4 cup diced sweet onions
1/4 cup diced bell pepper
1/4 cup diced tomatoes (optional)
1/4 cup diced cooked lean ham
3/4 cup finely shredded cheddar cheese (reserve 1/4 cup for garnish)
1/4 cup diced lean bacon (fried and drained)
1/3 cup sliced small breakfast sausage links (fry and drain)
1/3 cup shredded roast beef or dice roasted beef from the deli
4 eggs beaten (measuring one cup)
1/8 cup water
1/4 teaspoon salt
1 tablespoon butter

In a sauce pan on medium low heat melt butter and add onions and bell peppers. Stir until onions and pepper are soft but not browned. Add diced ham and stir until the ham is limp and heated through.

Immediately remove from heat and set a side. In a mixing bowl add eggs, water and salt beat and stir well. Set aside. Heat a 12" fry pan on medium low heat, add a l ittle oil (1 teaspoon) or spray with a non stick vegetable spray.

A non stick pan works great. Place egg mixture in pan and sprinkle with onions,bell pepper, ham, tomato if you wish, sausage, bacon, and 1/2 of the roast beef, and 1/2 cup of the shredded cheese.

Place a lid on until omelet starts to set. Immediately remove lid and fold omelet from the sides to the middle. If this is difficult fold in half. sprinkle with the rest of cheese and roast beef.

Serve with a side order of Picante Sauce or Sour Cream with a little diced green onion. Makes 2 servings

Ihop Pancakes

1 1/4 cups milk
1/4 cup vegetable oil
1/4 cup sugar
1 egg
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda

Preheat a skillet over medium heat. Put all ingredients in a blender and combine until smooth. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles. When the edges appear to harden, flip the pancakes.

Ihop-Style Cream of Wheat Pancakes

3 1/2 cups plain non fat yogurt
4 tablespoons honey
1 pound 11 ounces pancake mix (complete)
1 pound 2 ounces Cream of Wheat cereal, uncooked
2 teaspoons baking powder
5 1/2 cups skim milk
8 eggs, beaten
1 cup vegetable oil

Mix yogurt and honey until smooth, cover and reserve in refrigerator. Combine pancake mix, cereal, and baking powder, reserve.

In a large bowl, combine milk, eggs, and vegetable oil; stir in dry ingredients, for each serving ladle 3 scant 2 ounce portions of batter onto a medium-hot lightly greased griddle. Cook until pancake tops begin to bubble Flip. Cook until golden brown. Serve with 2 ounces yogurt and honey. Garnish with fresh fruit. Makes 15 portions

Ihop Harvest Grain & Nut Pancakes

Waffle Mix
7 3/4 cups all-purpose flour
1 1/8 cups Quaker quick oatmeal
1 1/2 cups whole wheat flour
3 1/2 cups corn meal
l cup wheat bran
3/4 cup granulated sugar
2 cups finely chopped pecans
5 3/4 tablespoons baking powder
2 1/2 teaspoons baking soda
2 1/3 tablespoons dry malt
1 3/4 teaspoons salt

Mix all ingredients together. Store in an airtight container. Dry malt is available from home-brew stores or "scratch" bagel bakeries.

Waffle/Pancake Batter
1 3/4 cups buttermilk (use 2 plus cups for pancakes!)
2 extra-large eggs
2 cups Waffle Mix (above)
2 teaspoons vanilla extract
6 tablespoons butter
1 teaspoon water

Put buttermilk in bowl and whisk in eggs. Whisk in Harvest Grain waffle mix. Melt butter in microwave with 1 teaspoon of water and whisk into batter.

Ivy House Southern Pecan Pie

1 (8-inch) thin, rich pie crust
2 whole large eggs
2/3 cup yellow sugar
2/3 cup white Karo syrup
2/3 cup pecans, chopped
1/3 tablespoon vanilla extract

Preheat oven to 300 degrees. Beat eggs lightly with a spoon until just frothy. Add sugar; beat about 1 minute. Add Karo syrup; fold in pecans. Add vanilla extract; pour into unbaked pastry shell. Bake for 55 to 60 minutes. Makes 1 (8-inch) pie.

Iron Springs Cafe Garlic Shrimp Tamales

4 green corn tamales, prepared and heated in corn husks
24 (16- 20-size) jumbo raw shrimp, peeled and deveined with tails left on
4 ounces unsalted butter, softened
4 fresh garlic cloves, minced
2 tablespoons parsley, minced
1/2 cup corn, roasted
1/2 cup pico de gallo
Salt and pepper to taste
4 cups cooked rice

Heat butter in a sauté pan. Add shrimp; sauté a few minutes. Add garlic, corn, parsley and pico de gallo; bring to a simmer. Turn shrimp once; cook until pink. Add salt and pepper to taste.

Place heated tamales and cooked rice on a plate. Open tamales; fold back husks, decoratively tucking the ends under the top. Divide shrimp mixture evenly over the tamales. Serve hot.

Iron Springs Cafe Crawfish Boil with Cajun Butter

Lemons, halved, as needed
Bay leaves to taste
Salt to taste
Cayenne pepper to taste
1/2 to 1 pound live crawfish
1/2 pound medium shrimp
1 (4 ounce) link andouille sausage, sliced
1 to 2 new potatoes, cooked
1 ear corn, shucked and cooked

Cajun Butter
4 ounces unsalted butter, softened
1 teaspoon Creole spice
2 teaspoons Worcestershire sauce
1 tablespoon parsley, chopped
1 tablespoon Tabasco sauce, plus more to taste
1 teaspoon garlic, minced

Cajun Butter: Place butter in a large bowl. Using a hand mixer, whip the butter. Add Creole spice, Worcestershire sauce, parsley, 1 tablespoon Tabasco sauce and garlic; mix well. Place in a container, label and place in the refrigerator.

Place lemons, bay leaves, salt and cayenne pepper to a pot of water; bring water to a rolling boil. Add live crawfish; cook 3 minutes. Add shrimp, sausage, potatoes and corn; cook 3 minutes more. Remove ingredients from water; place on a large platter. Serve with 2 ounces of the butter mixture.

Iron Barley Zarzuela

1/4 cup olive oil
4 cloves garlic, chopped
1 large onion, diced
1 large green pepper, diced
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon crushed red pepper
2 or 3 bay leaves
Salt and freshly ground black pepper
1 tablespoon chili powder
1/4 teaspoon saffron threads
1 cup white wine
1 cup chicken stock
1 can diced tomatoes
2 ounces Spanish brandy, optional
1 pound firm fish chunks, swordfish, shark, tuna
8 to 12 large shrimp
12 to 18 mussels
8 to 12 clams
1/2 cup pitted kalamata olives
1/2 pound squid, cut into rings

Heat the oil in a large pot. Add the garlic, being careful not to burn. Add the onion and peppers and saute for approximately 2 minutes. Add the thyme, marjoram, crushed red pepper, bay leaves, salt and pepper, and saute for 1 minute. Add the chili powder and saffron, stir and saute for 30 seconds.

Add the wine and chicken stock and bring to a boil. Add the tomatoes and brandy, if using, and bring to a boil. Add the fish, shrimp, mussels, clams and stir. Bring to a boil. When the clams open up turn off heat. Add olives and squid, stir and let stand a few minutes, then serve. Makes 4 to 6 servings

Imperial Herbal Restaurant Eggplant with Pine Nuts

2/3 cup plus 2 teaspoons cornstarch
1/4 cup all-purpose flour
1 pound eggplant, peeled and cut into 1-inch cubes
5 cups plus 1 tablespoon vegetable oil
1/2 cup pine nuts
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
4 teaspoons sugar
2/3 cup chicken broth
1 1/2 tablespoons minced peeled fresh gingerroot
1 1/2 tablespoons finely chopped scallion
2 teaspoons minced garlic
1 teaspoon Asian chili sauce
2 teaspoons Asian (toasted) sesame oil

In a paper bag or resealable plastic bag combine 2/3 cup of the cornstarch and the flour and shake the mixture well. In a colander rinse the eggplant, drain it, and in batches shake it in the cornstarch mixture, transferring each batch as it is coated to a large bowl.

In a wok heat 1 cup of the vegetable oil over high heat until it is hot but not smoking, in it fry the pine nuts until they are golden, and transfer them with a slotted spoon to paper towels to drain.

To the vegetable oil in the wok, add 4 cups of the remaining vegetable oil, heat the oil over high heat until it registers 375 degrees on a deep-fat thermometer, and in it fry the eggplant in 3 batches, stirring and turning the eggplant occasionally, for 6 minutes, or until it is golden brown.

Transfer the eggplant as it is fried with a slotted spoon to a large sieve or colander set over a bowl, let it drain for 5 minutes, and transfer it to a serving bowl.

In a small bowl stir together the soy sauces, sugar, remaining 2 teaspoons cornstarch, and broth, stirring until cornstarch is dissolved. Discard the oil in the wok and wipe the wok clean with paper towels.

In the wok heat the remaining 1 tablespoon vegetable oil over high heat until it is hot but not smoking and in it stir-fry the gingerroot, scallion, garlic, and the chili sauce for 30 seconds, or until the mixture is fragrant.

Stir the soy sauce mixture, add it to the scallion mixture, and bring the sauce to a boil, stirring. Stir in the sesame oil and the pine nuts and pour the sauce over the eggplant. Makes 4 servings

Irish Inn Stew

3 pounds stew beef or lamb cut into one inch cubes
1/4 cup extra virgin olive oil
1 head garlic - mince all the cloves in the head
2-3 large onions chopped
6 cups beef stock (you can prepare from beef cubes with water)
1 cup dark ale
1 can tomato paste (cup of tomato catsup can substitute)
4 large tomatoes chopped
1 tablespoon sugar
2 bay leaves
1 teaspoon basil
1 tablespoon thyme
1 tablespoon Worcestershire sauce
3-1/2 pounds red potatoes
1/2 stick butter
3 cups peeled carrots cut in medallions
Salt and pepper to taste
1 piece cinnamon bark
Parsley and coriander leaves for garnish

Heat olive oil in very large pot over medium heat. Sauté meat until brown, then add garlic and onion. Continue to move the meat in the pot with new ingredients over heat for another seven minutes, then sprinkle with sugar.

Add beef stock, ale, tomato ingredients, spices, and Worcestershire or soy sauce, and bring to a boil. Reduce the heat to low, and simmer for another two hours, stirring every 15-20 minutes. In a deep skillet sauté the potatoes and carrots in butter or olive oil, whichever you prefer.

Add to the stew pot after it has simmered for two hours. Add the cinnamon bark or stick and simmer on lowest heat for another 40 minutes. Remove the bark and bay leaves. Garnish with parsley, coriander, or a combination of both.

Inn on the River Creme Brulee

8 oz. carton heavy cream
8 oz. carton half and half
1 tablespoon sugar
4 egg yolks
2 teaspoons vanilla
3/4 cup sugar

Combine first three ingredients in a medium saucepan and scald. Remove from heat. In a separate bowl, whisk four egg yolks with 2 teaspoons vanilla. While whisking, ladle some of the hot cream mixture from the saucepan into the eggs.

Next, whisk the eggs (with the added cream) into the remaining cream mixture in the saucepan. To cream mixture in saucepan, stir in 3/4 cup sugar until dissolved. Pour into ramekins. Fill about 3/4 full.

Bake at 325° in water bath (so water is about 2/3 up the side of ramekins) for about 45 minutes or until set. Chill. Sprinkle tops with sugar and slide under broiler until sugar caramelizes (turns a light golden brown) Serve in ramekins on a plate swirled with raspberry sauce and garnish with fresh raspberries. Makes 6 servings

Inn at Manchester Chocolate Chip Coffee Cake

2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 cup sugar
1 cup melted butter
1 cup sour cream
2 eggs
2 tbsp milk
1 tbsp vanilla
6 oz. mini semi-sweet chocolate chips
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. Butter and flour a 10' tube pan. Mix dry ingredients together- Make a well in the center of the flour and add the rest of the ingredients one by one.

Add the chips and nuts last. Turn batter into tube pan and bake for 45 minutes or until lightly browned on top. Sprinkle with confectionery sugar if desired. Makes 12 servings

Inn & Spa at Cedar Falls Lemon Chicken

8 skinless, boneless chicken breasts
1 cup fresh lemon juice, about 8 lemons
1 cup flour
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 cup oil
1 tablespoon grated lemon zest
2 tablespoons brown sugar
2 tablespoons chicken stock
2 lemons, sliced paper thin

Preheat oven to 350. Combine chicken and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinate in refrigerator for 30 minutes, turning once.

Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, paprika and black pepper and shake to mix. Put two pieces of chicken into the bag and shake coating completely.

Heat oil in frying pan until hot. Fry chicken pieces a few at a time, do not crowd pan, until brown and crisp. This will take about 6-8 minutes per batch.

Arrange chicken in a single layer in a shallow baking pan. Sprinkle evenly with lemon zest and brown sugar. Mix chicken stock and lemon juice together and pour around chicken pieces. Put a slice of lemon on top of each piece of chicken. Bake chicken for 35 to 40 minutes, until golden brown. Makes 8 servings

Inn at New Berlin Roasted Duckling

1 cup blackberry preserves
2/3 cup granulated sugar
3 Tbsp. cider vinegar
2/3 cup Chambord liqueur
1/2 cup chicken stock

Preheat oven to 350 degrees. Combine all ingredients in a heavy saucepan on medium heat until it reaches a boil. Simmer for 5-10 minutes on low heat, stirring constantly to avoid scorching. Coat each duckling half with 2 tbsp. sauce.

Bake in preheated oven for 25-30 minutes or until duckling is nice and crispy. Thicken the remaining sauce with equal portions of a flour and water mixture until it coats the back of a spoon. (Note: 1 tbsp. water for 1 cup sauce) Nap the remaining thickened sauce over cooked duckling and serve. Makes 4 servings