A New Magazine!

You asked for it! A new series of online magazines to feed your creativity! You'll find good food and great ideas to entertain your family and friends! Hope you enjoy the tablescapes, ideas for celebrations, recipes and a pinch of food history!

Enjoy My Posts!

Format has Recently Changed. Content is still WONDERFUL!

Q is for Quail!

Q is for quail ... at our house.  Here's a little picture collage and a really good recipe!

Red Pepper Jelly Glazed Quail

Prepare this sauce to glaze 4 – 6 quail. Mix ½ cup of red pepper jelly with 3 Tablespoons of bourbon and a drop of
Worcestershire sauce.

Salt and pepper the quail and place them in a 325 degree oven. Roast them for 30 minutes, then begin glazing them with the sauce every 10 minutes. Continue roasting for 30 more minutes (total of one hour). In the last 10 minutes, add 1 cup hot water to the bottom of the pan. Let the quail rest on your serving platter and make a sauce by adding ¼ cup of red pepper jelly to the pan drippings. Pour over quail when serving.
I'm linking to Alphabet Thursday, so make sure you click through the favicon to visit the party ... and I'm linking to Foodie Friday ... so go visit and get additional incredible recipes.  Thanks to the special hostess of each party!