Cranberry Tea-Smoked Quail
With a Fresh Thyme Quail Egg Hollandaise
Yield: 4 Appetizer Portions
Brine:
1 qt water
1/4 cup salt
1/4 cup sugar
4 semi-boneless quail
1/4 cup loose cranberry tea
Method:
Prepare the brine by dissolving the salt and sugar with the water.
Place the quail into the cool brine and refrigerate for 3 hours, then rinse
Add the tea leaves to a heavy pan and place over high heat. Place the birds on a greased rack over the tea leaves and cover. Place on the stove top over high heat. Allow to smoke for 2 minutes, then place the pan into a hot oven for 10 minutes or until fully cooked
Serve, topped with the fresh thyme hollandaise, adding your own touches such as candied pecans and cranberry juice reduction
Hollandaise:
8 quail egg yolks
1/2 tsp lemon juice
1/4 tsp water
2 oz whole butter
1 tsp fresh thyme leaves
Salt, cayenne pepper
Prepare the Hollandaise in the traditional method:
Heat the yolks, lemon juice and water, whisking over a hot water-bath
Whisk in the butter
Finish with the thyme leaves, salt and cayenne pepper
