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Posts Tagged ‘Sage’

Nutty Citrus Salad
with Sesame Ginger Dressing
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Apricot Glazed Chicken
with Dried Figs & Sage
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Roasted Mixed Vegetables
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Torte Vienna Glazed
with Apricot & Dark Chocolate
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Viennese Coffee

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Nutty Citrus Salad

Ingredients:

  • 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

Directions:

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

Ingredients:

  • 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

Directions:

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

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Apricot Glazed Chicken with Dried Figs and Sage

Cook Time40 min
8 servings

Ingredients:

  • 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

Directions:

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.

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Torte Vienna with Apricot and Chocolate

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

Ingredients:

  • 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

Preparations:

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:

Ingredients:

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

Preparations:
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.

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Viennese Coffee

Makes about 8 servings
Ingredients:

  • 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)

Preparations:
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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Pork Loin Roast with Apricot Blatjang (Chutney)
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Cornbread, Sage & Prosciutto Stuffing
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Sweet Potatoes & Apricots
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Cappucino Pound Cake with Kalhua Coffee Cream
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Pork Loin Roast With Apricot Blatjang (Chutney)

Apricot chutney adds flavor and texture to this delicious pork loin roast.

Cook Time: 2 hours
Serves 6

Ingredients:

  • Pork loin roast, boneless, about 3 to 5 pounds
    Salt and coarsely ground black pepper

Herb seasoning blend:

  • 2 large rosemary sprigs
  • 2 large sage sprigs
  • 1 sprig fresh or 4 dried California bay leaves
  • 1 garlic clove, chopped

Glaze:

  • 1/2 cup apricot Blatjang (chutney) (see recipe below)
  • juice of 1 orange
  • 2 tablespoons lemon juice
  • 2 tablespoons butter

Preparations:

Trim excess fat from the pork loin. Mix herbs and rub mixture into pork. Sprinkle with salt and pepper. Insert a meat thermometer into the center of the roast. Roast to about 155° on the meat thermometer (about 1 1/2 to 2 1/2 hours), depending on size of roast.

Combine glaze ingredients in a small saucepan; heat to a simmer, stirring to blend. Brush all over the pork roast and continue roasting to 160°. Remove from oven and let stand for about 15 minutes before slicing the roast.

Serve roast with remaining Blatjang (chutney) mixture, if desired.

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Apricot Blatjang (Chutney)

A delicious apricot chutney with, golden raisins and spices. Perfect alongside pork, turkey, and chicken main dishes.

Ingredients:

  • 1/4 cup raisins
  • 100 dried apricots
  • 1 onion, finely chopped
  • 1 garlic clove minced
  • 1 or 2 teaspoons cayenne pepper
  • 2.5 lb brown sugar
  • 1 tablespoon salt
  • 2 tablespoons grated gingerroot
  • 1 teaspoon mustard
  • 3 cups vinegar

Preparations:

Add raisins and apricots to vinegar. Soak overnight.  Pour into a pot and add the rest of the ingredients.  Bring this to a slow boil and stir it constantly until it gets thick enough to drip off the spoon.  You can ladle into sterilized jars while hot and seal. It’ll last a while.

Serve at room temperature. Refrigerate after opening or remaining quantities.

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Cornbread, Sage and Prosciutto Stuffing

Stuffing:

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 3 ribs celery from the heart, chopped
  • 1 medium onion, chopped
  • Salt and pepper
  • 2 teaspoons poultry seasoning
  • 4 sprigs fresh sage (2 tablespoons) chopped
  • 2 tablespoons chopped flat leaf parsley, eyeball it
  • 1/4 pound prosciutto, deli sliced like bacon, then chopped
  • 3 corn muffins, crumbled
  • 1 cup chicken stock or broth or, canned turkey broth

Preparations:

In a skillet over medium high heat, combine oil and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Saute 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm.

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Sweet Potatoes with Apricots

Sweet potatoes with apricot halves and pecans, along with butter, cinnamon, brown
sugar, and other seasonings.

Ingredients:

  • 8 peeled and cooked sweet potatoes, halved lengthwise
  • 1 1/2 cups light brown sugar, packed
  • 1 1/2 tbsp cornstarch
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp finely grated orange peel
  • 1 can (16 oz) apricot halves, sliced
  • 1 tbsp butter
  • 1/2 cup pecans

Preparations:
Preheat oven to 350°. Place drained sweet potatoes in greased 2-quart baking dish. In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, and orange peel. Drain apricots, reserving syrup. Stir 1 cup apricot syrup into cornstarch mixture. Cook over medium heat until boiling. Stir constantly and let boil 2 minutes. Add apricots, butter and chopped pecans; pour over sweet potatoes. Bake uncovered for 30 minutes or until heated through.

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Cappucino Pound Cake with Kalhua Coffee Cream

Ingredients:

  • ¾ cup oil
  • ½ cup honey
  • 1 cup sugar
  • 4 eggs
  • ½ cup milk
  • ½ cup sour cream
  • 1 tbl Crème de Cacao (chocolate liqueur)
  • 1 tbl Kahlua (coffee liqueur)
  • 2 cups flour
  • ½ cup cocao
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbl instant coffee
  • 2 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves

Preparations:
Beat together first 8 ingredients until thoroughly blended, about 4 minutes. Mix together and beat in the remaining ingredients until blended. Spread batter into a greased 10 inch tube pan and bake in a 325° oven for about 1 hour 10 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan.

When cool frost with Kahlua Coffee Cream

Kahlua Coffee Cream:

  • 1 cup cream
  • 1 tsp instant coffee
  • 2 tbl sugar
  • 1 tbl Kahlua

Beat cream with remaining ingredients until cream is stiff.

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Apricot Glazed Chicken with Dried Figs and Sage

Cook Time40 min
8 servings
 
Ingredients:

  • 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

Directions:

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.

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Cornbread, Sage and Prosciutto Stuffing

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 3 ribs celery from the heart, chopped
  • 1 medium onion, chopped
  • Salt and pepper
  • 2 teaspoons poultry seasoning
  • 4 sprigs fresh sage (2 tablespoons) chopped
  • 2 tablespoons chopped flat leaf parsley, eyeball it
  • 1/4 pound prosciutto, deli sliced like bacon, then chopped
  • 3 corn muffins, crumbled
  • 1 cup chicken stock or broth or, canned turkey broth

Directions:

In a skillet over medium high heat, combine oil and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Saute 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm.

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Risotto with Wild Mushrooms, Garlic and Sage

Serves: 4

Ingredients:

  • 1 teaspoon olive oil
  • 2 teaspoons butter
  • 1/3 cup chopped shallots
  • 1 cup sliced wild mushrooms, such as shiitaki, cremini or oyster mushrooms
  • 3 cloves minced garlic
  • 1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
  • 3 cups low-sodium chicken broth
  • 1/3 cup dry sherry
  • 1/3 cup freshly grated Parmesan cheese
  • pinch of salt
  • freshly ground black pepper
  • 1 cup Arborio rice

Directions:

Heat the olive oil and butter over medium heat in a pot. Add the shallots and cook until it turns translucent, about 4 minutes. Add the mushrooms and cook until they begin to soften.

Add the garlic and sage and cook 2 minutes more.

Add the rice to the onion mixture, stir and turn the heat to low. Add the white wine and cook until the wine has reduced by half.

Add about 1 cup of the hot stock heated in microwave to the rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.

Stir in half of the Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

Sprinkle with the remaining cheese.

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