Ahem! (Giggle, giggle!) Gotcha! All of which leads me to this existentialist spoof about Henri the Cat. I hope you will find as much joy in this short YouTube video as I have! I’ve watched it over and over and can never stop grinning at poor, self-absorbed Henri!
In honor of the melancholic Henri - qui est français (sorta) - today’s recipe is very, very French. Dollinks, we are having Quail in Balsamic Glaze! I made this for an Early Fall Dinner Party (blogged Oct. 12, 2012) that also featured Risotto alla Milanese, a Layered Jicama-Mango Salad, and a Classic English Trifle. I’ll blog those recipes over the next several days.
Before the meal, I served two simple-to-make appetizers: Figs Stuffed with Cheese and Nuts (blogged April 16, 2011) and Pesto Crostini (blogged May 4, 2011). The meal was far from perfect: I’ll tell you what went wrong (lots!) tomorrow. So let’s zip along with zest and zeal, ending the series with some Guidelines and Tips for having fun at your own party. Ready, Henri ...? This is quail. If you like anything at all, you’ll like quail (I fervently hope).
|Quail in Balsamic Glaze served over a bed of Risotto|
This extremely simple recipe is showy and delicious. When our guests found it somewhat awkward to eat (my error as host and cook), we picked it up and ate it with our fingers. I made this recipe for six diners, but because the quail were so small, I didn’t stuff them and served two per-person. If you can’t find white balsamic glaze in your supermarket, specialty food stores have it. It has many uses - even as a topping for ice cream!
Quail in Balsamic Glaze:
12 small quail, unsalted
White balsamic glaze, as needed
|Start with unsalted, naked birds (Happy now, Henri?)|
|Drizzle with white balsamic glaze|
|Brush quail evenly with drizzled glaze|
|Into the oven they go ...|
|Reduce heat after 30 min.|
|Remove quail as they crisp up and turn gold|
|A bird in the hand is better than two on the plate|
|Dinner guest Iryn tucks in|
|Guest Joe does battle with the mighty bird - and triumphs!|