Archive for the ‘menu: Apricot Glazed Chicken with Dried Figs & Sage’ Category

Nutty Citrus Salad
with Sesame Ginger Dressing

Apricot Glazed Chicken
with Dried Figs & Sage
Roasted Mixed Vegetables
Torte Vienna Glazed
with Apricot & Dark Chocolate
Viennese Coffee


Nutty Citrus Salad


  • 3/4 cup walnut halves
  • 10 ounces mixed salad greens with arugula
  • 2 large navel oranges, peeled and sectioned
  • 1/2 cup sliced red onion
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 2/3 cup orange juice
  • 1/4 cup white sugar
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 cup crumbled Gorgonzola cheese


Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.  In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.  In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.

Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Sesame Ginger Dressing


  • 1/2 cup vegetable oil
  • 2 tablespoons and 2 teaspoons honey
  • 1/2 cup white vinegar
  • 2 tablespoons sesame seeds
  • 2 tablespoons minced fresh ginger root
  • 1/8 teaspoon minced garlic
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon red pepper flakes


In a small bowl, whisk together the oil, honey, vinegar, sesame seeds, ginger, garlic, sesame oil and red pepper flakes. Serve as salad dressing.


Apricot Glazed Chicken with Dried Figs and Sage

Cook Time40 min
8 servings


  • 2 roasting chickens, cut into pieces
  • 1 (12-ounce) jar apricot preserves
  • 15 medium dried figs
  • 1/3 cup olive oil
  • 1 tablespoon white vinegar
  • 3 pinches salt
  • 20 grinds black pepper
  • 10 cloves garlic, peeled
  • 25 to 35 sage leaves


Preheat oven to 400 degrees F. Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don’t have a roasting pan that’s large enough, use 2 identical 13 by 9-inch baking pans.

Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.

If you’re looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you’re ready to roast the chicken.

Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.


Torte Vienna with Apricot and Chocolate

The whole process, including the grinding of the nuts, can be prepared in one step.


  • 6 eggs
  • 1 1/2 cups sugar
  • 2/3 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon yanilla
  • 2 cups walnuts
  • 1/2 cup apricot jam, heated


Place first 6 ingredienrs in a food processor and blend until the nuts are very finely chopped, about 1 minute.

Pour batter into a greased l0-inch springform pan and bake in a 350 degree oven for 35 to 40 minutes, or unril top is browned and a cake tester, inserted in center, comes out clean. Allow to cool for 20 minutes, and then spread the heated apricot jam over the top. Allow to cool thoroughly.

When cool, drizzle top with Chocolate Buttercream Frosting. Swirl it around decoratively, allowing some of the jam to show. Serves 10.

Chocolate Buttercream:


  • 1/2 cup semi.sweet chocolate chips, melted (3 ounces)
  • 1/4 cup melted butter
  • 1 teaspoon vanilla

Stir together all the ingredients until blended.
Note: – If your oum a microwaue oven, butter and clwalate can be rnelted togetller. Miaowave for 1 1/2 minutes on High. Stir mixture together until blended.


Viennese Coffee

Makes about 8 servings

  • 2 cups whipping cream, divided
  • 2 teaspoons powdered sugar
  • 2 bars (6 ounces) bittersweet or semisweet chocolate
  • 6 cups strong freshly brewed hot coffee
  • 1/2 cup crème de cacao or Irish cream (optional)

Chill bowl, beaters and cream before whipping. Place 11/3 cup cream and sugar into chilled bowl. Beat with electric mixer at high speed until soft peaks form.

Cover and refrigerate up to 8 hours. If mixture has separated slightly after refrigeration, whisk lightly with wire whisk before using.

To make chocolate shavings for garnish, place waxed paper under chocolate. Holding chocolate in one hand, make short, quick strokes across chocolate with vegetable peeler; set aside. Break remaining chocolate into pieces.

Place remaining 3/4 cup cream in heavy small saucepan. Bring to a simmer over medium-low heat. Add chocolate pieces; cover and remove from heat. Let stand 5 minutes or until chocolate is melted; stir until smooth.

Add hot coffee to chocolate mixture. Heat over low heat just until bubbles form around edge of pan and coffee is heated through, stirring frequently. Remove from heat; stir in crème de cacao, if desired.

Pour into 8 warmed mugs. Top with whipped cream. Garnish with chocolate shavings.



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