A TASTE OF THE MOUNTAINS

(Page 5 of 5)

May/June 1988
 
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Stuffed Chicken Breasts 3 tablespoons raisins 4 chicken breast halves, skinned and boned 4 slices smoked or Smithfield ham 4 slices Cheddar cheese 1 apple, peeled, cored and thinly sliced Salt and fresh black pepper ½ cup flour 1 tablespoon cooking oil 6 tablespoons hard cider 6 tablespoons cream

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Cover raisins with hot water, and set aside to plump. Trim any fat or sinew off breasts, and cut a pocket in each, as described in the sidebar. Stuff each breast with 1 slice ham, 1 slice Cheddar and several apple slices, and pin pocket closed with a toothpick. Season breasts with salt and pepper, and lightly dust with flour.

Lightly brown stuffed breasts on both sides in oil over high heat. Add cider and cream, and bring just to a boil. Reduce heat, cover pan, and simmer gently for 10 minutes or until cooked. Transfer breasts to warm platter. Reduce sauce by boiling until thick and well flavored. Drain raisins and add to sauce, along with salt and pepper. Pour sauce over chicken, and serve at once. Serves 4.

Stir-Fried Fiddleheads 1 pound fiddlehead ferns 1 tablespoon vegetable oil 1 tablespoon sesame oil ½ teaspoon ground coriander 1 tablespoon honey, dissolved in 2 tablespoons boiling water Salt and fresh black pepper

Wash fiddleheads in several changes of cold water. Pick through them, discarding any brown husks and cutting off any discolored ends. Heat oils in a wok. Stir-fry fiddleheads with coriander over high heat for 1 minute. Add honey water and cook ferns for 1-2 minutes more, or until tender. Season with salt and pepper and serve at once. Serves 4.

Editor's Note: For more information, write A Taste of the Mountains, P.O. Box 381, Glen, NH 03838; 603/383-4414.

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