Active time: 15 min Start to finish: 1 1/2 hr
4 (6-oz) red apples such as Gala or Rome Beauty
1 tablespoon fresh lemon juice
1/4 cup finely chopped dried apricots
2 tablespoons dried currants
2 tablespoons chopped pecans, toasted
2 tablespoons packed dark brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon unsalted butter (1/2 tablespoon softened and 1/2 tablespoon cut into 4 pieces)
1/2 cup unfiltered apple cider
1/4 teaspoon vanilla
1/2 cup low-fat vanilla or maple yogurt
Special equipment: an apple corer
Preheat oven to 350°F. Core apples with corer. Stand apples up and make 4 evenly spaced vertical cuts starting from top of each apple and stopping halfway from bottom to keep apple intact. Brush inside of apples with lemon juice and stand apples in a 9-inch ceramic or glass pie plate.
Toss together apricots, currants, pecans, brown sugar, cinnamon, and nutmeg in a bowl. Rub softened butter into dried-fruit mixture with your fingers until combined well, then pack center of each apple with mixture. Put a piece of remaining butter on top of each apple. Pour cider and vanilla around apples and cover pie plate tightly with foil.
Bake in middle of oven, basting once, until apples are just tender when pierced with a fork, about 40 minutes. Remove foil and continue to bake until apples are very tender but not falling apart, 20 to 30 minutes more.
Transfer to serving dishes and spoon sauce over and around apples. Serve with dollops of yogurt.
Makes 4 servings.
Sunday, March 11, 2007
Baked Ham with Marmalade-Horseradish Glaze
1 18-pound fully cooked bone-in smoked ham, room temperature
48 (about) whole cloves
4 cups water
1 cup orange marmalade
1/4 cup prepared cream style horseradish
1/4 cup (packed) golden brown sugar
2 cups fresh orange juice
Position rack in bottom third of oven and preheat to 325°F.
Place ham on rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour 30 minutes.
Meanwhile, blend marmalade, horseradish, and sugar in medium bowl.
Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of marmalade glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush with half of remaining glaze. Bake ham 10 minutes. Baste with orange juice in pan and brush with remaining glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature.
Makes 20 servings
Garlic Roasted Potato Skins
Active time: 30 min Start to finish: 1 3/4 hr
3 lb russet (baking) potatoes (6 to 8 medium; preferably organic)
1 small head garlic (2 inches in diameter)
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt1/4 teaspoon black pepper
Preheat oven to 350°F.
Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.
While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges). Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.
Increase oven temperature to 425°F.
Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.
Cooks' note: • Potato skins can be scooped out and spread with garlic paste (but not baked) 1 day ahead and chilled, loosely covered with foil. Bring to room temperature before baking.
3 lb russet (baking) potatoes (6 to 8 medium; preferably organic)
1 small head garlic (2 inches in diameter)
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt1/4 teaspoon black pepper
Preheat oven to 350°F.
Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.
While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges). Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.
Increase oven temperature to 425°F.
Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.
Cooks' note: • Potato skins can be scooped out and spread with garlic paste (but not baked) 1 day ahead and chilled, loosely covered with foil. Bring to room temperature before baking.
Pork Chops with mustard Crumbs
Active time: 25 min Start to finish: 25 min
3 tablespoons olive oil
1 1/3 cups coarse rye bread crumbs (2 to 3 slices)
2 garlic cloves, minced
1 tablespoon finely chopped fresh sage or 1/2 teaspoon dried
1/2 teaspoon
/4 teaspoon black pepper
4 (3/4- to 1-inch-thick) rib pork chops (2 lb total)
2 tablespoons Dijon mustard
Preheat oven to 425°F.
Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes. Transfer crumbs to a bowl and clean skillet.
Pat pork dry. Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes. Transfer chops to a baking pan and spread tops with mustard and then bread crumbs. Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.
Makes 4 servings
3 tablespoons olive oil
1 1/3 cups coarse rye bread crumbs (2 to 3 slices)
2 garlic cloves, minced
1 tablespoon finely chopped fresh sage or 1/2 teaspoon dried
1/2 teaspoon
/4 teaspoon black pepper
4 (3/4- to 1-inch-thick) rib pork chops (2 lb total)
2 tablespoons Dijon mustard
Preheat oven to 425°F.
Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes. Transfer crumbs to a bowl and clean skillet.
Pat pork dry. Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes. Transfer chops to a baking pan and spread tops with mustard and then bread crumbs. Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.
Makes 4 servings
Lemon Sage and Garlic Roast Chicken
4 chicken breast halves with skin and bones
8 very thin lemon slices, seeded
12 fresh sage leaves
Olive oil
4 teaspoons fresh lemon juice
2 large garlic cloves, coarsely chopped
1 cup low-salt chicken broth
Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.
Makes 4 servings
8 very thin lemon slices, seeded
12 fresh sage leaves
Olive oil
4 teaspoons fresh lemon juice
2 large garlic cloves, coarsely chopped
1 cup low-salt chicken broth
Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.
Makes 4 servings
Grilled Chicken and Sausages With Herbed Tomato Salad
1/3 cup plus 2 tablespoons balsamic vinegar
3 Tbls. coarsely chopped fresh rosemary
4 Tbls. chopped garlic
1/2 cup plus 3 Tbls olive oil - plus additional for rack
7 lbs chicken parts (breasts, thighs, drumsticks)
1 Tbls finely chopped shallot
2 1/2 lbs assorted small and large heirloom tomatoes (large ones sliced -small halved)
2 Tbls chopped fresh cilantro
2 Tbls chopped fresh basil
3 packages (13 oz each) precooked turkey or chicken sausages
Whisk together 1/3 cup vinegar, the rosemary and 3 Tbls garlic in a small bowl. Add 1/2 cup oil in a slow stream, whisking until thickened and emulsified; salt and pepper to taste, for marinade. Divide chicken and marinade between 2 large heavy-duty resealable plastic bags and seal. Turn until chicken is coated well. Marinate, chilled, at least 2 hours or overnight, placing bags in large bowls for leaks.
Whisk together remaining 2 Tbls vinegar, 1 Tbls garlic and the shallot in a serving bowl. Add remaining 3 Tbls oil in a slow stream, whisking until thickened andd emulsified; salt and pepper to taste, for dressing. Add tomatoes, cilantro and basil to dressing; toss gently to coat.
Preheat grill and lightly oil rack. Remove chicken from marinade and grill on rack over moderate heat, turning once, until cooked through (about 35 minutes). Tranfer to serving platter...Halve sausages lengthwise and grill on lightly oiled rack over moderate heat, turning, until heated through about 6 minutes. Transfer to platter with chicken. Top with herbed tomato salad and serve remaining salad on the side.
3 Tbls. coarsely chopped fresh rosemary
4 Tbls. chopped garlic
1/2 cup plus 3 Tbls olive oil - plus additional for rack
7 lbs chicken parts (breasts, thighs, drumsticks)
1 Tbls finely chopped shallot
2 1/2 lbs assorted small and large heirloom tomatoes (large ones sliced -small halved)
2 Tbls chopped fresh cilantro
2 Tbls chopped fresh basil
3 packages (13 oz each) precooked turkey or chicken sausages
Whisk together 1/3 cup vinegar, the rosemary and 3 Tbls garlic in a small bowl. Add 1/2 cup oil in a slow stream, whisking until thickened and emulsified; salt and pepper to taste, for marinade. Divide chicken and marinade between 2 large heavy-duty resealable plastic bags and seal. Turn until chicken is coated well. Marinate, chilled, at least 2 hours or overnight, placing bags in large bowls for leaks.
Whisk together remaining 2 Tbls vinegar, 1 Tbls garlic and the shallot in a serving bowl. Add remaining 3 Tbls oil in a slow stream, whisking until thickened andd emulsified; salt and pepper to taste, for dressing. Add tomatoes, cilantro and basil to dressing; toss gently to coat.
Preheat grill and lightly oil rack. Remove chicken from marinade and grill on rack over moderate heat, turning once, until cooked through (about 35 minutes). Tranfer to serving platter...Halve sausages lengthwise and grill on lightly oiled rack over moderate heat, turning, until heated through about 6 minutes. Transfer to platter with chicken. Top with herbed tomato salad and serve remaining salad on the side.
Grilled Potato Salad
1 lb (about 10) small red potatoes
2 strips bacon
1 clove garlic - minced
1/3 cup bottled balsamic vinaigrette dressing
2 1/2 inch thick slices of yellow onion
1/2 cup sliced celery
1/3 cup sliced radishes
1 tbsp chopped fresh parsley (optional)
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high direct heat. Meanwhile, in large pot bring 2 cups water and 1 teaspoon salt to boil. Add potatoes; return to bil. Reduce heat; cover and simmer 5-8 minutes or just until potatoes can be pierced through with sharp knife. Drain well.
In medium skillet, cook bacon over medium heat until crips; remove and set aside. Stire garlic into bacon drippings; cook and stir 30 seconds until garlic is tender but not browned. Remove from heat. Stir in dressing. Add potatoes; toss to coat.
Remove potatoes with slotted spoon, reserving vinaigrette. Brush onion lightly with vinaigrette. Place potatoes and onion slices on grill (use skewer for easy handling). Grill, covered, 10-12 minutes or until tender and potatoes are lightly charred, turning once. Remove from grill.
Cool slightly. Crumble bacon; add to remaining vinaigrette. Cut potatoes and onion into bite-size pieces. Combine potatoes, onion, remaining vinaigrette mixture, celery, radishes, and paresley in medium bowl; toss to coat. Serve warm.
2 strips bacon
1 clove garlic - minced
1/3 cup bottled balsamic vinaigrette dressing
2 1/2 inch thick slices of yellow onion
1/2 cup sliced celery
1/3 cup sliced radishes
1 tbsp chopped fresh parsley (optional)
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high direct heat. Meanwhile, in large pot bring 2 cups water and 1 teaspoon salt to boil. Add potatoes; return to bil. Reduce heat; cover and simmer 5-8 minutes or just until potatoes can be pierced through with sharp knife. Drain well.
In medium skillet, cook bacon over medium heat until crips; remove and set aside. Stire garlic into bacon drippings; cook and stir 30 seconds until garlic is tender but not browned. Remove from heat. Stir in dressing. Add potatoes; toss to coat.
Remove potatoes with slotted spoon, reserving vinaigrette. Brush onion lightly with vinaigrette. Place potatoes and onion slices on grill (use skewer for easy handling). Grill, covered, 10-12 minutes or until tender and potatoes are lightly charred, turning once. Remove from grill.
Cool slightly. Crumble bacon; add to remaining vinaigrette. Cut potatoes and onion into bite-size pieces. Combine potatoes, onion, remaining vinaigrette mixture, celery, radishes, and paresley in medium bowl; toss to coat. Serve warm.
Grilled Plantain and Apple Sundaes
2 ripe medium plantains - peeled & coarslely chopped
1 Braeburn (or similar) apple, peeled, cored & chopped
2 tbsp packed brown sugar
1/2 tsp. cinnamon
1/4 tsp nutmeg
2 Tbsp. water or apple juice
1 Tbsp butter or margarine - cut up
1/3 cup chopped pecans (optional)
Coat grill rack w/ nonstick cooking spray. Preheat grill to medium direct heat. Combine plantains, apple, brown sugar, cinnamon and nutmeg in medium bowl--toss to mix.
Place mixture on foil. Sprinkle with water; dot with butter. Bring edges of foil together to enclose fruit. Fold and crimp edges to seal
Place on grill. Grill covered 6-10 minutes or until fruit is tender (no need to turn packet over). Remove from heat - stir in pecans if desired. Serve over ice cream or cake slices.
1 Braeburn (or similar) apple, peeled, cored & chopped
2 tbsp packed brown sugar
1/2 tsp. cinnamon
1/4 tsp nutmeg
2 Tbsp. water or apple juice
1 Tbsp butter or margarine - cut up
1/3 cup chopped pecans (optional)
Coat grill rack w/ nonstick cooking spray. Preheat grill to medium direct heat. Combine plantains, apple, brown sugar, cinnamon and nutmeg in medium bowl--toss to mix.
Place mixture on foil. Sprinkle with water; dot with butter. Bring edges of foil together to enclose fruit. Fold and crimp edges to seal
Place on grill. Grill covered 6-10 minutes or until fruit is tender (no need to turn packet over). Remove from heat - stir in pecans if desired. Serve over ice cream or cake slices.
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