Tis the season to get STUFFED !

Whats on the menu for this holiday ? Who will get the wishbone ? Or maybe you have a party to arrange and your feeling overwhelmed ? Let Brick City at Wenona Avenue Catering make it an event to remember ! Chef Al can prepare you a traditional Christmas dinner or you can spice things up like having

delicious pomegranate-glazed duck breast 

Ingredients

• 1 teaspoon ground fennel
• 3 tablespoons coarse salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground lavender
• Three 1- pound duck breast halves, trimmed of excess fat and scored
• Zest of 2 oranges
• 1/4 cup brandy
• 6 sprigs fresh thyme
• 1 teaspoon freshly ground black pepper
• Pomegranate Glaze

Directions

1. In a small bowl, mix together fennel, salt, lavender, and coriander. Place duck breasts, skin up, in a large dish. Sprinkle evenly with the spice mixture. Flip breasts over and place the zest, brandy, and thyme evenly on the flesh; let marinate for 30 minutes.
2. Preheat oven to 350 degrees. Place the duck breasts, skin side down, in a large ovenproof skillet over medium heat. Cook until the fat is rendered and the skin is crisp and thin, about 15 minutes.
3. Transfer breasts to oven and cook until pink in the center, about 4 minutes. Let duck rest for 2 minutes before slicing. Divide duck evenly among 4 serving plates and spoon over pomegranate glaze.

Edamame Dumplings

Bring a little Asian flavor to your winter menus with these simple edamame dumplings.

Ingredients

• 1/2 cup carrot, peeled and roughly chopped
• 1 1/2 cups frozen shelled edamame, thawed
• 1 large egg white
• 1 1/2-inch piece fresh ginger, peeled and roughly chopped
• 1/2 teaspoon toasted sesame oil
• 1 scallion, white part only, roughly chopped
• 1 teaspoon coarse salt
• 1 teaspoon soy sauce
• 1 teaspoon rice-wine vinegar
• 1 teaspoon freshly squeezed lemon juice
• 1/2 to 1 teaspoon Sriracha sauce, (optional)
• 48 dumpling wrappers, cut into 2 3/4-inch rounds
• Cornstarch, for baking sheet
• 2 to 3 napa cabbage leaves or parchment rounds
• Ginger Dipping Sauce

Directions

1. Place carrot, edamame, egg white, ginger, sesame oil, scallion, salt, soy sauce, rice vinegar, lemon juice, and Sriracha sauce, if using, in the bowl of a food processor; process until smooth.
2. Place 1 dumpling wrapper on work surface and top with 1 teaspoon filling. Brush edges with water and press to seal, forming a half moon shape. Keep wrappers covered with a damp towel to avoid drying out. Repeat process until all wrappers have been filled. Place dumplings on a baking sheet dusted with cornstarch until ready to steam.
3. Fill a large saucepan or wok with 2 cups water; bring to a boil. Place cabbage leaves or parchment round in bottom of bamboo steamer. Place dumplings in steamer, working in batches if necessary, cover and steam until wrappers have softened and filling is cooked through, about 8 minutes.

Chestnuts in Soy Caramel

Everyone knows the song "Chestnuts Roasting on an Open Fire." This year, change the ingredients to chestnuts in soy caramel and Japanese eggplant to make the prefect holiday appetizer.

Ingredients

• 4 cups tightly packed dark-brown sugar
• 1/4 cup freshly squeezed lemon juice
• 3 cups cooking sake
• 1 cup plus 2 tablespoons soy sauce
• 20 chestnuts
• Pinch of Maldon sea salt

Directions

1. Preheat oven to 450 degrees.
2. Place brown sugar and lemon juice in a large saucepan over medium-high heat, and cook, swirling occasionally, until darkened in color, about 10 minutes. Carefully add sake and soy sauce. Cook until thickened and syrupy, about 30 minutes.
3. Slit the skin of each chestnut with a large "X" to allow steam to escape as they cook. Spread 5 nuts evenly on a small baking sheet. Transfer to over and roast 15 minutes. Peel chestnuts immediately after roasting; cut in half and set aside. Repeat process with remaining chestnuts.
4. Line a nabe (a clay or cast iron Japanese pot) or a cast-iron skillet with an even layer of small, clean stones. Heat stones in oven until very hot, 5 to 10 minutes.
5. In a medium skillet, combine chestnuts and 6 tablespoons soy mixture. Cook until heated through. Remaining soy caramel may be refrigerated in an airtight container for another use, up to 2 weeks. Remove nabe from oven and spoon glazed chestnuts over heated stones. Serve immediately.