Symbols For Excellence (February 16 – February 22)

Symbols and mascots have represented clans, nations, leagues and teams for centuries. Could the source of symbolic admiration have started in caves adorned with primitive art skills, have had its beginnings as idealist armor for strength or have begun as the symbolic representation from the first star gazers who named constellations for animal life? Interestingly, many national icons are boldly presented symbology and imagery that are associated with countries such as the rooster with France. Many French restaurants feature rooster images on the menus. If one is able to experience the culinary excellence in France, one would find menu selections such as capon instead of hen or chicken. Coq au Vin is a very famous French entree. Whether the culinary succulence of foul is cooked small, medium or large, try my recipe I named Saint-Germain Capon as a representation of the fine flavors that can be found in that section of Paris.
Saint-Germain Capon
Prepare the hen or capon the night before by marinating the foul in 1 cup of orange juice, 1 cup of marmalade, 1 cup of molasses and a generous dash of salt. Then, marinate prunes in brandy. Chop the prunes and mix with chopped pecans and Parmesan cheese. When cooking the bird, prepare a Dutch oven roaster with a layer of sliced apples in the base of the roaster. Set the hen on top of the sliced apples. Fill the cavity of the bird with the prunes, pecans and Parmesan cheese mixture. Pour on a mixture of 1 part chicken stock, 1 part white wine and 1 part brandy until the liquid just reaches the bottom edge of the bird. Bake the hen, covered, at 400˚ for at least 1.5 hours. Then, pour on more chicken stock to cover the bottom of the bird to the edge and add 1 cup of uncooked rice. Cover tightly and cook for 1 hour until the bird is thoroughly cooked. Serve with fresh vegetables for a delicious wholesome meal! © Kelly McBride Loft

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