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Mint Julep Recipe by Rita Schimpff

Heritage-Game-Mounts-Equestrian-Lifestyle-Triple Crown-Mint-Julep

Mint Julep Recipe by Rita Schimpff

2 Cups granulated white sugar

2 Cups water

Fresh mint – my favorite flavor to grow is Kentucky Colonel

Kentucky Bourbon

Crushed ice

Julep cup

Make simple syrup by boiling sugar and water together for 5 minutes.  Cool and place in covered container, refrigerate overnight.  Construct each julep one at a time: bruise or muddle 4-5 leaves of mint in the bottom of the cup or glass, fill with crushed ice and add 1 oz of simple syrup and 2 oz of Kentucky Bourbon – stir rapidly to mix and frost cup.  Garnish your mint julep with a sprig of fresh mint and serve with a cloth cocktail napkin.

*note: some recipes call for steeping fresh mint in the hot simple syrup as it cools, I find this gives the syrup a medicinal flavor and prefer to muddle the mint while fresh.

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Quail with Capers

Quail with Capers



















5 quail breasts

Grapeseed or Olive Oil 2 Tbsp

chicken broth 1 cup

white wine 1/4 cup (optional)

capers  2 Tbsp


Clean birds and rid of any shot, feathers and blood.  Filet off bone and pat dry.  Dust with flour that has been seasoned with a little salt and pepper.


Pour oil in bottom of cast iron skillet and heat, place birds in an brown quickly on both sides.




















Roll birds in 1/4 cup white wine if desired.  Then slowly pour in chicken broth to make sauce.  If it thickens too quickly add a little more wine or broth.  Add capers and serve over rice or noodles.  Do not overcook, these quail are best medium rare to medium.

Serves 2




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Pato (duck) Pate Recipe-A Fall Favorite with an impressive presentation


Duck Pate


This duck pate recipe has been a seasonal hit for over 30 years!

*2 Shitake Mushrooms (these are dried, in the Chinese section or can use fresh)

2 Shallots or 4-5 green onions, chopped

1 stick butter (or margarine)

breast meat from 2 large ducks or 4 Teal

1/8 tsp cayenne

1/2 tsp each salt and ground pepper

1/4 tsp ground allspice

pinch of mace and powdered thyme

1/4 cup Cognac or brandy

1 pkg Boursin Herb cheese or homemade (recipe below)

Rehydrate dried mushrooms in a dish of hot water until soft, or saute fresh ones later with shallots.  Make sure breasts are clean and free of any bloodshot areas and BB’s.  Saute shallots in 6 Tbsp butter, add breasts, seasonings and remaining butter.  Saute 4 minutes, turning once halfway through.  Pour in brandy and flame over heat.  When flame dies turn off heat. You want the duck pink inside, so you might have to adjust a little less time for Teal.  Remove and transfer to processor and puree.  Add herb cheese and blend well.  ( I usually make the Boursin while the duck cools a little then add it and puree all together)  If you wish you can add another splash of brandy.  Pack in a container or crock that has been buttered on sides and bottom and coated with Lemon-Pepper sprinkle.  After packing cover the top with Lemon-Pepper.   Seal and chill.  It is better to make a day ahead so the flavors have time to blend.  Serve with crackers or apple slices.  Will keep for 2 weeks.

*squeeze out water and cut out hard stem of Shitake, then saute with shallots.

For Christmas I like to line the edge of the bowl with sliced limes and a border of dried cranberries.


8 oz cream cheese

1/2 stick butter (or margarine)

1/2 tsp Spice Islands Beau Monde

2 cloves garlic, minced

1/4 tsp Fine Herbs

1 tsp dried parsley

1 tsp water

1 tsp red wine vinegar

1/4 tsp Worchestershire

Beat cheese and butter until smooth in processor.  Add seasonings.  Pack into crock and chill, or add to duck pate.  This is also good by itself with crackers.

Rita Schimpff, Heritage Game Mounts


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Crispy Cornmeal Bass (or Flounder)

1/2 Cup yellow cornmeal

crispy bass fillets with lots of fresh spices

1/4 Cup chopped fresh parsley

1 Tbsp chopped fresh oregano

2 tsp Cajun Seasoning

1/2 tsp salt

2 egg whites, lightly beaten

3 Tbsp Dijon mustard

4 (60z) Flounder or bass fillets, skinned

4 tsp olive oil

Combine cornmeal, parsley, oregano, Cajun seasoning, and salt on a large plate or plastic bag.  Combine egg whites and mustard in a large bowl; mix well.


Dip bass fillet in egg white mixture, then in the cornmeal mixture, pressing gently to coat.  Place the fillet on a plate; repeat with remaining fillets.


Heat 2 tsp of olive oil in a large cast iron or non stick skillet over medium-high heat.  Add 2 fillets and cook, until golden brown and just opaque in the center, about 3 minutes on each side (less if small fillets).  Transfer the fillets to a platter.  Repeat with remaining 2 tsp of oil and 2 fillets.

I discovered this recipe in Weight Watchers Ultimate Flex & Core cookbook.  Not only is it good and good for you, the whole family voted to keep it around.

283 cal, 8 g fat, 1 g sat fat, 0 trans fat, 80mg chol, 19 g carb, 3 g fiber.