Framboise Lemon Bars

 

Photo by Heather Hanson Weddings

Lemon and raspberries may seem like more of a summer treat, but these bars will add a refreshing palette cleanser among all of those other holiday sweets. Lemon Bars marry well with any number of beers, but for the raspberry kick, Framboise seemed the most appropriate. This sour style of fruit beer is readily available at most liquor stores. Lindemans is by far the best known, but I'm sure you can find any number of local or other export varieties on the shelves! These bars were made with Boom Island's Framboise, which is only available from their taproom. And sadly, very limited quantities remain.

The recipe is my own

Yields 24-28 bars

Ingredients
For the crust

• 2/3 cup powdered sugar
• 2 cups all-purpose flour
• pinch of salt
• 1 cup (2 sticks) unsalted butter
• ¼ cup Framboise

For the filling

• 4 eggs
• ¼ cup flour
• juice and zest of 2 lemons
• ¼ cup pureed raspberries
• ½ cup Framboise
• 1 ¼ cup granulated sugar
• pinch of salt
• powdered sugar for garnish
• raspberries for garnish

Preparation

• Preheat the oven to 350 degrees F
• Whisk together the powdered sugar, flour, and salt. Cut in the butter until the mixture resembles course crumbs. Stir in the Framboise until just combined.
• Press crust into an ungreased 9” x 13” baking dish. A pint glass works wonderfully to roll the surface into a smooth, even layer.
• Bake the crust for 25-30 minutes, or until just beginning to brown. Allow to cool to room temperature.
• Whisk together the eggs, flour, lemon juice, zest, raspberries, Framboise, sugar and salt. Pour the mixture on top of the cooled crust.
• Bake lemon bars for 20-25 minutes for until the filling is set and just slightly jiggles in the center. Remove from oven and allow to cool slightly. Refrigerate for at least two hours., preferably overnight
• Before serving, cut chilled bars into 24-28 pieces. Dust generously with powdered sugar. Top each bar with a fresh raspberry.
• ENJOY!

Spent Grain Falafel with Tzatziki

In my wanderings to perfect a spent grain dog biscuit recipe, I stumbled across a new website. The Brooklyn Brew Shop. The site itself is for a home brew supply shop, but one section is solely devoted to cooking with spent grain. Home brewing can generate a fair amount of leftovers once the wort has been siphoned off.  When we've brewed a 5-gallon batch of beer in the past, there was typically too much grain leftover for us to use. Most of it would be destined for the compost. However, with this new discovery comes much, much more inspiration and motivation.

So when should I brew my next beer to ensure another insurgence of spent grain? And, oh, which recipes to try first?

adapted from The Brooklyn Brew Shop

serves 4

The Ingredients:
for the tzatziki 
1/2 cucumber, peeled, seeded, and finely diced
1 cup Greek yogurt
2 cloves of garlic, minced
2-3 mint leaves, minced
1/4 tsp salt
1 1/2 tsp olive oil
1 tsp red wine vinegar

for the falafel
2 -14 oz can garbanzo beans, rinsed and drained
1 cup spent grain, wet
1 egg
1/2 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
3 scallions, finely chopped
2 cloves of garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
juice of 1/2 lemon

The Process:
for the tzatziki
Place the cucumber in a clean towel or several layers of cheesecloth. Squeeze as much of the liquid from the cucumber as you can.

Combine the cucumber, yogurt, garlic, mint, salt, oil, and vinegar in a medium bowl and stir to combine. Cover and refrigerate until ready to use.

for the falafel
Preheat the oven to 375

Lightly grease two baking sheets and set aside.

Pulse the garbanzo beans in a food processor until a coarse paste forms.

Transfer to a large bowl and add remaining ingredients. Mix until well combined.

Roll mixture into 1" balls and arrange on the prepared baking sheets. Bake for 20 to 25 minutes or until golden brown, flip halfway through.

Serve with tzatziki.

Beer Ricotta Gnocchi with Lemon-Thyme Browned Butter Sauce

Remember I few days ago when I made the saison ricotta? Get ready to make another batch for this recipe!

I love how the beer carried through to the end of the recipe. The bready, boozy notes were still there. To keep the flavors light and bright, I wanted a simple sauce, so I turned to a browned butter base. Browned butter and sage is a common accompaniment to gnocchi. To brighten the sauce and change it up a bit, I opted to add lemon and thyme. Part of me hoped the citrus and herbs would mimic the hop flavors that were lost in the gnocchi. The end result was wonderful.

Gnocchi recipe adapted from The Splendid Table
Sauce recipe adapted is my own

serves 4

The Ingredients:
for the gnocchi
1 lb saison ricotta, drained
3/4 cup to 1 cup flour, plus more for rolling
1 egg
1 tsp salt
1 Tbsp melted butter
1/4 cup grated Parmesan
pinch of nutmeg
pinch of black pepper

for the sauce
6 Tbsp unsalted butter
1/4 tsp dried thyme
1 Tbsp lemon juice
1/2 tsp salt
1 tsp honey
 
The Process:
In a large bowl combine the ricotta, flour, egg, butter, Parmesan, salt, nutmeg and pepper. Gently knead with your hands until a sticky dough forms, added additional flour as needed. Cover and chill for one hour.

Divide the dough into four. On a lightly floured surface, roll each quarter out into a 1/2 inch to 3/4 inch round log, about 18 inches long. Cut into 1-inch pieces. Arrange the gnocchi on a lightly floured sheet, leaving space between. Cover and chill at least 1 hour, or up to 2 days.

To cook, bring 6 cups of salted water to a boil. Working in batches, cook the gnocchi for 3-4 minutes, until they float to the surface. Gently scoop them out of the cooking liquid with a slotted spoon, transferring to a serving bowl. Keep warm.

for the sauce:
Cut the butter into pieces. Melt in a small heavy-bottomed skillet over medium-low heat. Simmer butter until golden brown in color, about 5 minutes. Remove the skillet from heat and immediately add lemon juice, salt, thyme, and honey, swirling to blend.  The butter will foam up when the liquid is added.

Pour half of the sauce over gnocchi and gently toss to coat. Divide among four plates and drizzle with remaining sauce.

Serve sauce immediately.

Elderflower Sour

This has been an incredibly long week. How about a cocktail to kick off the weekend? Cheers!

Cocktail created by Andrew Buhrer

Makes 1 cocktail

The Ingredients
1.5 oz gin
1.5 oz elderflower liqueur (St. Germaine)
1.5 oz fresh lemon juice
1 egg white

The Process
Shake the ingredients over ice until frothy. 

Stain into a cocktail glass.

Serve with a lemon twist.

Buttermilk-Brined Roasted Chicken with Kale Cress and Bread Salad

Dishes that come to the table in one large glorious dish never fail to impress.  The chicken and the bitter, hearty and slightly tangy salad accompanying it create a beautiful rustic dish.  It is a hair tedious to prepare, between the 8 hours to marinate and the number of dishes that the salad prep seems to make.  Trust me, dinner will be worth it.

adapted from Bon Appetit

serves 4

The Ingredients:
1 1/2 lemons
1 quart buttermilk
3 cloves of garlic, minced
1 Tbsp kosher salt
1 chicken, 3-4 lbs
1 bunch fresh marjoram
4 Tbsp unsalted butter
1 small shallot
1/3 cup white wine vinegar
1 baguette, ripped into 1 1/2 inch pieces (about 8 cups)
1 bunch watercess, thick stems removed
1 bunch of kale, tough center stem removed

The Process:
Thinly slice one half of a lemon.  Combine the buttermilk, garlic, and salt in a medium bowl.  Place the chicken in a large zip top bag (1-gallon bag will accommodate a 4 lb bird).  Cover with the lemon slices and buttermilk mixture.  Seal, pressing out any excess air.  Refrigerate for at least 8 hours.

Preheat the oven to 425.  Remove the chicken from the marinade.  Rinse in cold water and pat dry. Thinly slice an additional lemon half and quarter the remaining halve.  Working carefully, loosen and peel back the skin of the chicken from the breast.  Place the lemon slices under the skin.  Stuff the chicken with the remaining lemon and the marjoram.  Rub the chicken all over with butter, season with salt and pepper and place on a wire rack set in a large baking dish.

Roast the chicken until the skin begins to crisp, 35-40 minutes.  Reduce the oven temperature to 350 and continue to roast until the chicken is cooked through and registers 165 (about an additional 20-25 minutes).  Transfer the chicken to a large serving casserole and loosely tent with foil.  Keep the oven on.

Pour as much of the pan juices as possible into a large bowl (reserve the baking dish).  Whisk in the shallot, vinegar and oil. 

Season with salt and pepper to taste. Pour half of the dressing in a small bowl and set aside.  Toss the torn bread into the large bowl with the remaining vinaigrette and toss to coat.  Spread the bread in a single layer on the baking sheet and toast in the oven, turning once or twice until the bread is slightly golden brown but still soft. 

In same large bowl, toss the toasted bread with kale and watercress.  Drizzle the reserved vinaigrette over top. 

Toss to coat and arrange in the serving dish alongside the chicken.

Chicken Orzo Soup with Dill and Lemon

Few things are as comforting as a bowl of chicken soup.  Especially since we seem in the midst of the chilly spring that won't quite come full bloom.  But unlike many a hearty winter or fall dish, this Greek inspired soup is steeped with the bright and hopeful taste of summer.  Lemon and dill keep the soup as light and refreshing as it is filling.

Adapted from Bon Appetit

serves 4

The Ingredients:
1 Tsp Olive oil
1 clove garlic, minced
1 medium leek
1 celery stalk
12 oz skinless boneless chicken thighs
6 cup chicken or vegetable stock
1/2 cup orzo
1/4 cup fresh dill
1 lemon, quartered
 salt and pepper to taste

The Process:
Rinse the leek well to remove grit and cut in half lengthwise and then sliced crosswise, 1/2 inch thick.  Cut the celery crosswise into 1/2 inch slices.

In a large, heavy bottomed saucepan, heat the oil over medium heat.  Add the garlic, leek and celery.  Saute until the vegetables are fragrant and tender, about 5 minutes.  Add the broth and chicken thighs and season with salt and pepper to taste.  Bring the broth to a boil, reduce heat and simmer, covered, until the chicken is cooked through, about 15  minutes.  Transfer the chicken to a plate and allow to rest until cool enough to handle.




Return the broth to a boil and add the orzo.  Cook until al dente, about 8 minutes.

Shred the reserved chicken into bite sized pieces and return to the pot.  Allow to heat through.  Remove pot from heat and stir in the dill.

Serve with lemon for a squeeze to finish.

Bacon Wrapped Trout with Chives, Tarragon and Dill

The presentation of a whole broiled fish is quite an impressive sight. Perhaps a little intimidating for some.  Wrapped in bacon and you may even forget that dinner is staring at you with mouth a gap in a silent scream. But, oh is this fish so good...

 The cavity of fresh, cleaned trout is the perfect way to infuse the fish with flavor from the inside.  The bacon neatly holds everything together, while basting the fish with its salty fat.  I tried a similarly ingenious thai twist on trout a while back, and had promised I wouldn't shy away from preparing whole fish in the future.  I am looking forward to a plethora of other fresh herb combinations...and perhaps someday in the warm summer months ahead...a camp fire or grill.

Enjoy!

adapted from recipes at Bon Appetit and Epicurious

serves 2

The Ingredients:
2 whole trout 10-12 oz each, cleaned
1 Tbsp salt
1/4 tsp cracked pepper
1/4 tsp red pepper flakes
1/4 tsp garlic powder
1/4 tsp smoked paprika
2 small sprigs of fresh dill
1 small sprig of fresh tarragon
1 small bundle of chives
4 slices of lemon, about 1/8-inch thick
4-6 slices of bacon

The Process:
Preheat the broiler.

Line a broiler pan or shallow baking dish with foil.

In a small bowl, mix together the salt, cracked pepper, red pepper flakes, paprika and garlic powder.

Generously sprinkle the inside of the trout with the seasoning blend.  Layer two lemon slices, one spring of dill, half of the tarragon and half of the chives in the cavity.

Repeat with the other trout.  Wrap each trout with 2-3 slices of bacon.

Place the fish on the foil lined pan and broil, about 4 inches from the heat, for 7-9 minutes per side.  The bacon and skin of the fish should be crispy and blistered, and the flesh of the fish should flake eaily.

Garnish with lemon and chopped chives.

Lemon Parmesan Orzo with Seared Scallops

Sometimes a shitty weekend comes your way.  Sometimes you need something fancy to help even out the universe.  This dinner was the answer to just such a weekend.

adapted from prevention rd

serves 4

The Ingredients:
for the pasta:
2 Tbsp butter
9 oz orzo pasta
3 cups vegetable stock
juice and zest of 1 lemon
1 cup shredded Paremsan
1/2  tsp salt

for the scallops:
1 Tbsp butter
1 Tbsp olive oil
12 large scallops
salt and pepper
1 Tbsp lemon juice

The Process:
Melt the butter in a medium saucepan over medium-high heat.  Add the orzo and toast until lihglty browned and fregrant, 5-7 minutes.  Add the vegetable stock.  Bring the mixture to a boil, reduce to a simmer.  Cover and simmer for 20 minutes, or until most of the liquid is absorbed.

Meanwhile, rinse the scallops and pat dry.  Heat the butter and oil in a large skillet set over high heat.  Sprinkle the scallops with salt and pepper. Add the scallops to the hot pan, making sure they are not touching each other. Sear the scallops for 2-3 minutes, drizzle with half of the 1 Tbsp of lemon juice.  Flip the scallops and sear the other side for an additional 2-3 minutes.  The scallops should be well browned on each side, mostly opaque, while still being translucent in the center.

Stir the Parmesan, salt and lemon juice into the orzo.   Stir the pasta until the Parmsesan has melted.  Spoon onto warm plates.  

Settle scallops onto pasta.  Garnish with parsley and lemon.

Classic Lemon Bars

Apparently there was a fairly large sporting event last Sunday.  I must have missed it.  Ross and I spent most of the day in the car driving back to Minneapolis from Milwaukee.  And then for some reason I was hit with the incredible need to bake dessert, but nothing too sweet.  The smooth slightly tart flavor of these lemon bars hit the spot perfectly.

I love the light buttery crust...practically melt in your mouth.  Layered with a custard of the perfect balance of tart and sweet.  These bars really should be my go to dessert on a bad day.  I always have the ingredients on hand and they take so little to whip up.

You don't really mess with a classic.

Recipe of courtesy of Taste of Home

yields 9 bars

The Ingredients:
for the crust:
1 cup flour
1/4 cup powdered sugar
1/2 cup salted butter, softened

for the filling
2 eggs
1 cup sugar
2 Tbsp flour
1/2 tsp baking powder
2 Tbsp lemon juice
1 tsp lemon zest

additional powdered sugar for dusting

The Process:
In a medium bowl, cut the butter into the flour and powdered sugar until the mixture resembles course crumbs.  Press into an un-greased 8 x 8 inch baking dish.  Bake for 20 minutes or until golden brown.

Meanwhile, whisk the eggs and sugar together until smooth.  Add the flour, baking powder, juice and zest.  Stir until just combined.  Pour the filling over the baked crust.  Bake uncovered for 20-25 minutes, or until the filling is set and beginning to brown.

Transfer the pan to a wire rack to cool.  Cut into bars and dust with powdered sugar just prior to serving.

Silly Simple Aioli

I made sweet potato fries.  But I failed to have my favorite condiment on hand for dipping.  Thank you, Internet, for coming to the rescue.

This is a quick and dirty aioli.  Most of you probably have these items on hand already.  And you needn't worry about raw eggs or egg yolks, so long as you are okay with store variety mayonnaise.

Adapted from Epicurious

yields about 1/3 cup

The Ingredients:
1 fat garlic clove, minced
1 Tbsp olive oil
1/4 cup mayonnaise
1 1/2 tsp lemon juice
salt to taste.

The Process:
In a small bowl mash the garlic with olive oil.  Whisk in the mayonnaise and lemon juice until well incorporated.  Season with salt to taste.  Serve chilled.

Roasted Chicken with Sorrel

I'm not sure where I first encountered it.  An article on food in my youth.  My sister experimenting with roast chicken.  A snippet of a cooking show.  But I was hooked the moment I discovered the trick...

Herbs layered under the poultry skin.  The skin glistened...all golden and crisp...and through it, a beautiful arrangement of bay leaves, parsley and thyme.  I continued this little tip off and on as I experimented with roasting chicken and turkey.  Turkey was more frequently used, as the breast provided a much larger palette than their smaller poultry cousins. 

When two bunches of fresh sorrel arrived in my CSA box this was my first idea.  Well...after poking around in my cookbooks and online t learn more about sorrel.  Driftless Organics describes the leafy herb as having a lemony flavor.  Elsewhere it is described as similar to kiwi fruit or sour strawberries.  Tasting it, I can certain detect these comparison...but something more.  a bit peppery...almost grassy.  Even a hint of raw rhubarb.  That tang immediately paired it with chicken in my mind.

Many of the recipes I found when researching sorrel were for soups.  And most recipes seem to come to us via the UK. Oddly enough, I found a recipe at the BBC providing a roast bird, just the way I hoped...rubbed with herbs and stuffed with lemon.  The key being herbs slathered under the skin, of course.

Adapted from Steve Wallis' recipe at the BBC

serves 4

The Ingredients:
1 - 3 lb roasting chicken

6 sorrel leaves, finely chopped

1 cup unsalted butter

1 lemon, quartered

2 bay leaves

1 bulb fresh garlic

1 bunch fresh thyme

salt and pepper

The Process:

Preheat the oven to 375

Combine the butter and sorrel in a bowl.  Mound the sorrel butter on a square of wax paper and roll into a log.  Refrigerate until ready to use.

Starting at the neck end,  loosen the skin of the bird from the breast, being careful not to tear.  Generously spread the butter under the skin and all over the surface of the bird (you will use about half of the butter).  Reserve the remaining butter for a later use.  Place the lemon, bay leaves, garlic and thyme into the cavity.  Truss the chicken. Season with salt and pepper. 

 Place in a roasting pan, breast side up.  Roast, uncovered, for about 60 minutes or until juices run clear and the internal temperature reaches 160.

Remove the chicken from the oven and turn the bird breast side down to allow the juices to run into the breast meat. Cover loosely in aluminum foil and leave to rest for 15 minutes in a warm place, reserving the pan juices to use for gravy, if desired. 

Transfer the bird to a carving board, carve and serve.

The Review:
A tasty bird, to be sure, but sadly this chicken was largely forgettable.  Oh, the meat was tender and succulent (do people even use that word any more?  Succulent?)  Juicy through and through.  Sadly I've had many a crisper skin.  Lesson learned...hotter oven.  I've made enough roats chicken to know not to set the oven below 400.

The flavor hinted at citrus and lemon, but in a vague, teasing way.  I hoped the sorrel would impart more favor.  Turns out, as lovely as the sorrel butter was, most of the dish drew its character from the lemon and garlic stuffed into the cavity.  Will I try it again? Probably.  But with a higher heat and a bit more help from basics like salt and pepper.

Shrimp Scampi

Sometimes you need a quick and simple meal that is as elegant as it is easy to prepare.  A need to treat yourself to something wonderful, without any of the fuss or stress.  Enter shrimp scampi.  Why is this dish so intimating?  I have no idea.  Once I had all of the ingredients assembled, it actually took more time for the pasta to cook than for me to prepare the shrimp.  I used previously frozen fully cooked shrimp.  Starting from raw shrimp will not add much more time to the process and will probably yield a much more flavorful result.

adapted from Foodnetwork.com

serves 2-3

The Ingredients:
1 lb jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 Tbsp unsalted butter
1 teaspoons minced garlic
3 Tbsp dry white vermouth
2 tsp freshly squeezed lemon juice
2 tsp fresh parsley, minced
1/4 teaspoon grated lemon zest
2 cups cooked spaghetti, vermicelli or capellini pasta 

The Process: 

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.  Season with salt and pepper.

Melt butter in a large skillet over medium heat. Raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without disturbing, for 1 minute. Add the garlic and saute for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Add the vermouth and lemon juice to the hot skillet. Boil the liquid until slightly thickened, about 30 seconds, while deglazing the pan.  Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the paste between two or three plates.  Top with the shrimp and drizzle with sauce.  Serve hot.

The Review:
Quick, romantic and tasty. Of course, anything involving seafood earns extra points in Ross' book.  This is likely to be added to our rotation of favorites.  When I'm not trying out a new recipe, that is.

Kolivartha Curry

I few days ago I handed Ross one of my curry books and told him to pick a chicken dish.  Sometimes meal planning and shopping lists  happen more easily when delegated this way.  This recipe below was the one he chose.  His reasoning?  We already had most of the ingredient list.  Gotta love the man who knows the content of the pantry.

From what I could gather this chicken curry dish is hails from the Chettinad region of Southern Indian. I am hardly an expert in Indian fare, though I adore curries from all over the subcontinent.  Please let me know if you have further tidbits on this culinary destination

Adapted form the Curry Bible by Jacki Passmore

serves 4

The Ingredients:
1 1/2 lbs skinless chicken thigh fillets, cut into tenders
4 cloves garlic, minced
1 inch finger fresh ginger, minced
1 onion, diced
1 large tomato, deseeded and diced
2 Tbsp ghee or oil
1/2 cup finely ground almonds or cashews
1 tsp Garam Masala
1 Tbsp ground coriander
1 tsp ground cumin
1/2 - 1 tsp chili powder
1/2 tsp turmeric
2-3 whole cloves
1 1/2 cups coconut milk
salt to taste
fresh lemon or lime
chopped cilantro to serve

The Process:
Rinse the chicken tenders and pat dry,

In a blender or food processor, pulse the garlic, ginger, and onion until a thick paste forms.  Add the tomato and set aside.

In a large skillet over medium-high heat, heat the oil or ghee.  Add the chicken and saute until lightly browned on all sides.  Remove the chicken and set aside.  Add the tomato-onion mixture to the skillet and cook for 5-6 minutes, stirring constantly.  Add the ground nuts and spices;  stir until well mixed.  

Return the chicken to the pan.  Pour in the coconut milk and season with salt to taste.  Bring the mixture to a simmer and cook, uncovered, until the chicken is tender and the sauce has thickened.

Serve with a drizzle of fresh lemon or lime juice and sprinkled with cilantro.


The Review:
Curries with the slightly sweet flavor of coconut seem to be the biggest hits in our household.  The mild creamy flavors were well balanced and complimented the chicken instead of overpowering it.  I haven't tried many curried with ground nuts, and I loved they way the ground cashews thickened the sauce...added only the slightest nutty flavor.  The cashews have a creaminess all of their own.  I suspect almonds wouldn't have quite as distinct a flavor when paired with all of the other spices in the dish. .The easy and quickness in which this dish came together was a huge bonus as well.  As most of the ingredients are staple in our household, I'm sure we'll be enjoying this curry again!

Roasted Pear Chutney

I've been getting home late all week...which usually means far less time in the kitchen.  To make up for all of the dinners on the go, I promised myself I would make something stellar come Friday.  After perusing cookbooks, bookmarked blogs and Pinterest boards, Maple-Brined Pork Loin and Roasted Pear Chutney came out the clear winner.  Now I need to settle on a side or two.  I am a girl who loves her veggies...

And to up the anticipation just a little bit more I made the Roasted Pear Chutney ahead of time. It made the kitchen smell absolutely divine AND gave me something a little more interesting to stir into my oatmeal in the morning.  Call it a trial run...

adapted from Thyme in Our Kitchen and Epicurious

yields 2-3cups

The Ingredients:
2 pears, peeled and halved
2 Tbsp lemon juice
1 Tbsp brown sugar
3/4 tsp ground cinnamon
1/4 tsp ground cloves
2 Tbsp vegetable oil

1/4 cup maple syrup
1 medium red onion, coarsely chopped
1 clove garlic, minced
1 tsp fresh ginger, minced
3 Tbsp currants
3 Tbsp dried cranberries
1/3 cup white wine vinegar
1 tsp red pepper flakes
1 tsp fresh thyme, chopped

The Process:

Preheat the oven to 350.

Toss the pears with the lemon juice, brown sugar, the cinnamon, and cloves. Coat a roasting pan or baking dish with 1 Tbsp of the vegetable oil. Set the pears cut side down on the pan. Brush the pears with the remaining oil.And place in the center rack of the oven.  Roast until the pears are tender and the coating has caramelized to a deep golden brown, 45 to 50 minutes. Riper pears may need less time. Remove from the oven and allow to cool completely.

While the pears are roasting, in a medium saucepan bring the remaining ingredients to a gentle boil. Reduce   heat and simmer for 5 to 10 minutes. Remove the saucepan from heat and allow to cool.

When the pears are cool enough to handle, scoop out the cores and seeds with a small spoon or a melon baller. Cut the pears into slices or small chunks (I prefer chunks...about 1/2-inch cubed). In a 1 1/2 qt bowl toss together the pears and onion mixture. Cover and refrigerate overnight.  

The chutney will keep for up to two weeks...if it lasts that long.

The Review:

It was really, incredibly, unbelievably difficult NOT to dig right in with a spoon the moment all of the ingredients finally came together.  From the minute I tossed the pears with the cloves and cinnamon I knew we'd be in for a wonderful treat.  Sincerely, right out of the oven, I wanted dearly to drizzle each pear with a little mulled wine reduction and indulge in dessert...

I showed restraint...

The onion, vinegar dried berries and thyme began simmering away on the stove, slowly replacing the pears spicy aroma with a clean tangy scent.  I knew that smell...but I couldn't quite place my finger upon it. Watching the red onion slowly weep it's color to lend the mixture its pink blush, the scent memory became clear.  My Grandmother's kitchen.  Vinegary red cabbage from scratch.  As a kid I hated red cabbage.  And sauerkraut. And now my own kitchen was wrapped in a cloud of old world aromas and I couldn't be happier.  I immediately made note to try this chutney again with rabbit, venison, boar...any rich gamey meats.  With a side of spaetzle and red cabbage...

Twenty four hours later any lingering thoughts of red cabbage were wiped away with the first bite of the fully marinaded concoction.  The fragrant warmth of cinnamon and clove greeted my tongue, balanced with the slight acidic tang of the vinegar.  The bite of the onions followed, offering up a savory hint and a pleasant crunch.  In that moment I was glad I had nixed any notion of first caramelizing or sauteing the onions...their sharpness was actually mellowed a touch by the vinegar, and the crunch from the mere 5 minutes in the pot was an amazing layer of texture.  A touch of thyme nosed through.  And then the pear.  The sweet anchor of the chutney, dancing off all of the other players. A touch of tart from the dried fruit mingled with the sweetness.  And in the last moment the gentle heat of the red pepper lingered, just enough to remind me it was there.  Yet another twist and turn upon my tongue.  I couldn't decide which flavor or texture I enjoyed more, as I continues to sample from the blissfully fragrant bowl.  I had to remind myself that this was made for Friday's dinner.  Though I'm not certain that poor pork loin will be able to hold a candle to its accompaniment...

Rosemary Sriracha Chicken

Have you discovered Pinterest yet?  I have so many recipes lined up to try due to that site; some days I have no idea where to begin.  This entree stood out for its short ingredient list, all of which I already had on hand.  The yogurt-based marinade was also a plus for me...many an Indian dish I've made has been prepared this way.  The method is a wonderful way to tenderize the meat and add a lot of flavor.  And I was curious to see how the Sriracha and yogurt played against each other...

adapted from A Sweet Life

serves 4


The Ingredients:
1/4 cup plain yogurt
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 Tbsp dried rosemary
1-2 Tbsp Sriracha
2 cloves garlic
1/2 tsp salt
1/4 tsp pepper
4 to 5 large bone-in, skin-on chicken legs and thighs

The Process
In a medium bowl, whisk together yogurt, oil, juice, rosemary, Sriracha, garlic, salt and pepper until well combined. Place chicken pieces in a large resealable food bag and pour marinade over. Massage the bag to thoroughly coat the chicken. Place in refrigerator and let marinate for at least one hour.

Preheat oven to 375

Arrange chicken pieces in a single layer in a baking dish or broiler pan. Brush the chicken with any remaining marinade. Bake for 35 to 40 minutes, or until chicken is no longer pink and the juices run clear. Switch the oven to broil and broil on high for 4 to 5 minutes, or until skin is crispy and golden brown.

The Review:
The first thing that struck me as I whisked together the marinade was how much this combination smelled like buffalo sauce.  How curious!  Although it makes sense...sriracha in lieu of hot sauce...lemon juice instead of vinegar.  How would the rosemary meld?

Indeed, the crispy browned skin did taste slightly of that classic buffalo wing sauce, with a lovely kick of rosemary.  Both flavors were very distinct, instead of blended to form a unique new surprise.  The heat and flavor did not penetrate much beyond the crispy skin, however.  For a more flavorful chicken I may be inclined to pierce the chicken pieces next time.  Or let the meat marinate longer.  But with that in mind, don't skimp on the heat.  It lends a wonderful burn to the skin without making the meat itself too hot to handle.

Goat Cheese with Roasted Garlic and Herbs

 

Not too long ago I discovered our local grocer had begun carrying goat milk for a local farm.  Bolstered by my successful attempt at paneer last year, I felt confident in my foray into this herbed, spreadable cheese.  You will be amazed at how simple it really it.

The recipe is my own. 

Yields about 3/4 to 1 cup


The Ingredients:
1 qt goat milk (whole preferred)
1 - 2 Tbsp fresh lemon juice
1-2 cloves roasted garlic
1/4 tsp kosher salt
1/2 tsp Herbes de provence
-or-
 2 tsp combination of fresh savory, basil rosemary, fennel, lavender and thyme
  

The Process:
Line a sieve with several layers of cheesecloth. Set aside the sieve in a clean dry sink.

Pour the goat milk into a large heavy bottomed saucepan.  Slowly heat over medium high heat until the milk reaches a gentle simmer.  Using a candy thermometer, continue to heat the milk until it reaches about 180 degrees.  Remove the pan from the heat. Add the lemon juice slowly, one tbsp at a time. The milk will begin to form a curdle and separate from the whey. Using a wooden spoon, stir the mixture until all of the milk has curdled, about 1 to 2 minutes.

Pour the mixture into the cheesecloth-lined sieve to drain off the whey. When the cheese has cooled (about 20 minutes), tie the corners of the cheesecloth around the handle of a wooden spoon and suspend over a pot or the sink for about an hour, allowing any remaining whey to drain.

Spoon the soft cheese onto a clean cutting board or large plate.  Gentle fold in the mashed, roasted garlic, salt and herbs.  Alter seasonings to taste.

Serve immediately or store in an air tight container in the fridge for up to a week.

The Review:
This cheese may not be the creamy decadence you find at your cheese monger, but hey!  You made it yourself!   I kept the garlic and herbs on the low end to allow the pungency of the goat cheese to really shine through.  And shine it did!  While I couldn't even get Ross to try the spreadable bliss, a friend who had never tried goat cheese was smitten with the smooth texture and mellow herb spiked flavor.  The roasted garlic added a sweet complexity without overpowering (I limited myself to one fat, caramelize clove), and the menagerie or herbs danced across the tongue.  I would highly recommend using fresh herbs as the dried variation can lend a gritty mouth-feel until given enough time to soften from the moisture of the cheese...but by that time the creaminess of the cheese itself has already begun to diminish.  This is a dish best served within hours after making.

Hot Toddy

I seem to be ushering in the New Year with an awful head cold.  The last few nights of sleep of been more like fitful naps interspersed with an inability to breathe, a stiff neck and a scratchy throat.  While modern medicine has blessed us with a plethora of cough syrup, decongestants, expectorant and pain killers, nothing quite beats the hot toddy when it comes to easing the suffering. 

the recipe is my own, based on a preferance for whiskey and a favorite ginger honey cold concotion

yields about 4 servings

The Ingredients:
3 cups water
l lemon, washed and sliced
3-4  inch length of ginger root, peeled and minced
1/4 cup of honey, plus extra to taste
2 inch piece of cinnamon
10-12 whole cloves
8 oz whiskey


The Process:
In medium saucepan, combine the water, lemon, ginger, honey, cinnamon and cloves.  Bring water to a gentle boil, reduce heat and simmer for 15 to 20 minutes (or longer for a stronger flavor).

To serve pour 2 oz of whiskey in four mugs.  Add about 3/4 of a cup of the lemon-ginger tea.  Sweeten with additional honey to taste.  Serve piping hot with a lemon wedge.


The Review:
At the moment, my nose doesn't feel as raw, nor my throat as sore, so something must be true of the healing powers of ginger, lemon and honey. Ginger has a history of treating medical ailments, from settling stomachs, to easing sore throats.  It supposedly has anti-inflammatory and immune system boosting properties that make it especially helpful in warding off the common cold.  Honey's anti-septic qualities (among other benefits) help ward off bacteria while it soothes, in addition to sweetening you concation.  The lemon adds a boost of vitamin c along with its antibacterial, antiviral, and immune-boosting powers.  And the whiskey?  Well, when you're stressed out and aching all over, a little bit of booze can go a long way to relaxing you...long as you don't over do it.

The steam helps clear the nose while sipping on the hot concoction.  The spices are always a joy to inhale when your sense of smell comes back around.

Use a favorite whiskey.  But even without the alcohol, this hot drink goes a long way to soothe mind and body.