Garlic Potatoes With Juniper Berries Recipes

GARLIC POTATOES WITH JUNIPER BERRIES

Steps:

• Heat the oven to 350*F.
• Pour the olive oil into a heavy shallow baking dish large enough to hold the potatoes in a single layer.
• Sprinkle the juniper berries over the oil and place the dish in an oven for a few minutes to warm.
• Trim off the stem ends of the garlic cloves and rub off any feathery outer skin.
• Place the potatoes and garlic in the warm dish and roll them in the olive oil to lightly coat.
• Bake 10 minutes and roll the potatoes and garlic in the olive oil once more.
• Reduce the oven temperature to 300˚F and bake uncovered for 50 minutes or until the potatoes are just tender.
• Roll the potatoes in the olive oil to coat once more and transfer to a warm platter.
• Sprinkle with the lemon juice, salt and pepper, and oregano.
• Serve hot or warm, with toast, if desired.

ROASTED QUAIL WITH JUNIPER BERRIES AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 500°F.
• With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Finely chop garlic. Finely chop juniper berries and sprinkle half inside quail. Season quail inside and out with pepper and salt.
• In a 12-inch ovenproof skillet heat oil over moderately high heat until hot but not smoking. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate and wipe skillet clean. In skillet melt butter and add quail, breast sides up. Transfer quail to middle of oven and roast, basting twice, until meat is pink for medium-rare, about 8 minutes. Transfer quail to a platter. Add garlic and remaining juniper berries to skillet and cook over low heat, stirring, 30 seconds, or until fragrant. Remove skillet from heat and stir in vinegar and any quail juices that have accumulated on platter. Spoon sauce over quail.

POTATO GRATIN WITH JUNIPER

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Finely grind juniper berries in grinder.
• Whisk together cream, butter, 1 1/4 teaspoons ground juniper (discard remainder), salt, and pepper in a large bowl until combined. Peel potatoes and cut into 1/8-inch-thick slices. Fold potato slices into cream mixture and transfer to baking dish, spreading evenly. Cover tightly with foil and bake until potatoes are very tender, 50 minutes to 1 hour.
• Preheat broiler.
• Remove foil and broil potatoes 2 to 3 inches from heat until golden, about 6 minutes.
• Let stand 10 minutes before serving.
• *Available in the spice section of some supermakets.