Chicken with cider and cream

The cider in this dish brings with it a delectable autumnal flavor.

Ingredients:

about 1 tbsp olive oil
2 onions, cut into 8 wedges
2 garlic cloves, finely chopped
8 chicken thighs (preferably free-range)
11⁄4 cups hard cider, apple cider,
or unsweetened apple juice
11⁄4 cups heavy whipping cream
a few sprigs of fresh rosemary
sea salt and freshly ground black pepper

Preparation:

1. Preheat the oven to 400°F  (200°C). Heat 1 tbsp olive oil in a casserole over medium-low heat.
Add the onion and salt, and cook for 5 minutes until soft. Now add the garlic, and cook for 10 seconds.
2. Push the onions to one side of the casserole, and increase the heat to medium-high. Add a little more oil if needed, and add the chicken, skin-side down. Brown for about 10 minutes, turning once, until golden.

3. Increase the heat slightly and pour in the cider. Let bubble for a few minutes, then reduce the heat to a simmer, and add the cream. Add the rosemary sprigs, and season well with
salt and pepper.
4. Cover, and transfer to the oven to cook for about 40 minutes. If it is becoming too dry, add a little hot water or stock. Serve hot.

Amigdalota (Greek Almond Macaroons)

Ingredients: 

1 pound ground almonds
3/4 cup granulated sugar
2 tablespoons toasted bread crumbs
4 egg whites
1/2 teaspoon lemon juice
Pinch of salt
1 teaspoon vanilla extract
Rose water
Confectioners’ sugar

Preparation:

Beat egg whites with salt until stiff, then add lemon juice. Add almonds, sugar and crumbs to egg
whites, folding them in gradually. Add vanilla extract.
Cut a brown paper bag to fit a cookie sheet and grease the paper. Drop teaspoon−size macaroons onto
paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that Amigdalota don't
burn.
Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening
the paper slightly and lifting off macaroons. Sift confectioners' sugar over them and let cool.

Thai Curry Paste

Thai curry paste is used in cooking thai curry foods such as thai fish curry, thai chicken curry etc. This paste is also easily available at stores but homemade curry paste is more healthy as compared to ready made paste since it does not contain artificial flavor and other preservatives. So try this homemade thai curry and enjoy delicious and healthy thai foods at your home.

Ingredients:

4 tbspn tomato paste
1 tspn mustard paste
1/2 tspn red chili powder
1/2 tspn coriander powder

Preparation:

Mix all the above ingredients in a mixing bowl and put in a bottle.  Keep this curry paste in fridge and can be used within a week. You may also add preservative to keep it for long time.

Chicken Breast with Cheese

This chicken breast with cheese is prepared in oven hence it is crispy type baked chicken breast. In this recipe the chicken breast is stuffed with cheese filling and then coat with egg mixture and cornflakes. The chicken is no spicier but tastes delicious like any other fast food chicken.

Ingredients:

8 chicken breasts
1 cup crushed cornflakes
¾ cup grated Parmesan cheese
¼ cup shredded cheddar cheese
1 tsp black pepper
¼ cup chopped parsley
½ cup butter (melted)
2 eggs (lightly beaten)
1 tbsp soya sauce

Preparation:

1. Preheat oven to 350 degrees.
2. In a mixing bowl prepare stuffing for the breasts by combining Parmesan cheese, cheddar cheese, black pepper and parsley.
3. Fill this prepared stuffing inside each breast piece and tightly pack with tooth picks so that stuffing would not come outside.
4. Now whisk together eggs and soya sauce and dip each breast piece in this batter.
5. After that coat the chicken with crushed corn flakes and place in baking dish.
6. In the end pour the melted butter on top of the chicken breasts and then place in preheated oven for 30-40 mins until become light golden in color and all the juices of chicken becomes dry.

Pastry Twists with Spiced Sugar-Honey Glaze

Ingredients:

Pastries:

1 1/2 cups all purpose flour
1/4 teaspoon (generous) salt
1/8 teaspoon (generous) active dry yeast
1/4 cup lard, cut into 1/2-inch cubes, room temperature
1/2 cup dry white wine, room temperature
Extra-virgin olive oil (for frying)
Spiced sugar-honey glaze:
1 cup honey
1 cup powdered sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Special equipment: Fluted pastry wheel 

Preparation:

For pastries:
Whisk flour, salt, and yeast in medium bowl to blend well. Add lard and rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture and pour wine into well. Stir with fork until shaggy dough forms. Gather dough together and turn out onto lightly floured work surface. Knead dough until smooth and elastic, adding warm water by teaspoonfuls if dough is dry, about 10 minutes.

Line large baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch thickness. Using fluted pastry wheel, cut dough into 1 1/4-inch-wide by 4-inch-long strips. Gently twist each strip in center, forming bow. Place pastry twists on prepared baking sheet. Reroll dough scraps to 1/8-inch thickness and cut out additional strips. Twist strips and place on prepared baking sheet.

Pour enough olive oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan with bulb submerged in oil; heat oil to 360°F. Working in batches, fry dough twists in oil until golden on all sides, turning occasionally, 2 to 3 minutes. Using slotted spoon, transfer fried pastries to paper towels to drain. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

For spiced sugar-honey glaze:
Line another large baking sheet with parchment paper. Bring honey to simmer in medium saucepan. Remove from heat. Cool until just warm. Whisk powdered sugar, cinnamon, and nutmeg in medium bowl to blend.

Working with 1 fried pastry at a time, dip pastry into warm honey. Lift pastry and shake gently, allowing excess honey to drip back into pan. Roll pastry in powdered sugar mixture to coat. Place on prepared baking sheet. Arrange pastries on platter.

Ingredient tip:
For the best results, dip the pastry twists in a mild-flavored honey, such as orange blossom. An assertively flavored honey will overwhelm the pastry and the spiced powdered sugar.

Turkey Meatballs with Almonds

Ingredients:

Sauce

2 tablespoons olive oil
1 large onion, chopped
1 large ripe tomato, chopped
1 red bell pepper, chopped
1 cup canned low-salt chicken broth
3 tablespoons chopped toasted almonds
2 bay leaves
Meatballs
1 pound ground turkey
1 cup fresh white breadcrumbs
2 eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped toasted almonds
3/4 teaspoon dried thyme, crumbled
2 garlic cloves, chopped

Preparation:

For sauce:
Heat olive oil in heavy large saucepan over medium heat. Add onion, tomato and bell pepper and cook until vegetables are soft, stirring occasionally, about 15 minutes. Add chicken broth, almonds, and bay leaves and simmer until sauce is thick and chunky, about 20 minutes. Discard bay leaf. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using.)

For meatballs:
Preheat oven to 400°F. Thoroughly combine first 7 ingredients in large bowl. Season with salt and pepper. Shape mixture into 1 1/4-inch balls. Arrange meatballs on heavy large baking sheet. Bake until cooked through and firm to touch, about 12 minutes.

Divide meatballs among 4 plates. Spoon sauce over. Garnish with sliced almonds and serve.

Banana Crumb Muffins

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter 

Preparation:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Potato Salad with Pancetta, Rosemary, and Lemon

Lemon peel and lemon juice, rosemary, and an olive oil dressing give this a nice lightness. If you prefer a creamy potato salad, use 2/3 cup mayonnaise in place of the olive oil.

Ingredients:

• 5 ounces 1/8-inch-thick slices pancetta (Italian bacon; about 5 slices)
• 1/4 cup fresh lemon juice
• 1 tablespoon minced fresh rosemary
• 2 teaspoons finely grated lemon peel
• 1 garlic clove, pressed
• 2/3 cup olive oil
• 3 pounds Yukon Gold potatoes
• 3 large celery stalks, thinly sliced
• 2 tablespoons chopped fresh parsley

Preparation:

Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.

Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.

Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing.

Sprinkle pancetta and chopped parsley over potato salad.

Pickled Mustard Greens

Ingredients:

• 2 10-ounce packages pickled mustard greens (such as Caravelle brand cai chua)*
• 1/4 cup vegetable oil
• 2 garlic cloves, minced
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 red jalapeño chile, seeded, chopped 

* Also known as preserved kohlrabi or mustard cabbage; sold at Asian markets.

 

Preparation:

Rinse greens. Fill large bowl with cold water. Add greens and soak 10 minutes. Drain greens; rinse and drain again. Cut out and discard core from greens, then coarsely chop leaves (will yield about 3 1/2 cups).

Heat oil in large nonstick skillet over medium heat. Add garlic and sauté 30 seconds. Add chopped greens. Stir 3 minutes. Sprinkle sugar over, then 1/4 teaspoon salt; stir to blend. Mix in jalapeño chile; stir 1 minute. Transfer to bowl and cool. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.

Spumoni Sundaes with Espresso Hot Fudge Sauce

A cool treat inspired by spumoni, the classic Italian frozen dessert of ice cream, whipped cream, rum, nuts, and candied fruit.

Ingredients:

• 1/4 cup amaretto or other almond liqueur
• 3 tablespoons cherry preserves
• 1 cup (6 ounces) fresh cherries, pitted, halved
• 2/3 cup heavy whipping cream
• 1 tablespoon honey
• 1 1/2 teaspoons instant espresso powder or coffee powder
• 4 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 2 tablespoons (1/4 stick) unsalted butter
• 1 1/2 pints pistachio gelato or ice cream
• 1 pint vanilla gelato or ice cream
• Unsweetened whipped cream
• Chopped pistachios 

Preparation:

Bring amaretto and preserves to boil in saucepan. Reduce heat to medium; boil gently until mixture is reduced to 3 tablespoons, stirring often, 3 to 4 minutes. Remove from heat. Add cherries; let soak at room temperature at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Bring 2/3 cup cream, honey, and espresso powder to simmer in another small saucepan over medium heat. Remove from heat. Add chocolate and butter; whisk until smooth. DO AHEAD: Fudge sauce can be made 1 day ahead. Cover and chill. Rewarm just until pourable before using.

Spoon 1 tablespoon fudge sauce into each of 6 dessert glasses. Add 1 scoop pistachio gelato and 1 scoop vanilla gelato to each glass. Drizzle 1 tablespoon fudge sauce over gelato on each. Top with whipped cream, cherry mixture, and pistachios.