Apricot Date Stuffed Chicken Poached in Saffron Cream Sauce

This dish was really rich and tasty. The chicken was juicy and soft (on account of being poached) while the filling was a bit more honeyed and crunchy in texture, being filled with apricot, dates, and almonds. The sauce was also the poaching liquid: a creamy spiced broth teeming with saffron. All of these individually strong flavors paired together in a surprisingly harmonious way.

Chicken Poached in Saffron Cream Sauce topped w/date & fig, served w/cranberry rice

This dish was kind of a hodgepodge of ingredients–after making rugelach, I had some ingredients on hand that I normally don’t (apricot preserves, dates) and I just felt compelled to use them for something completely different. Once I got out of the dessert frame of mind, I came up with this. Describing the dish to my wife ahead of time was greeted with skepticism: there were a lot of flavors and many of them were sweet (she has a thing against sweet and meat). I was also feeling… click to read more…

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Egg Nog

I went overboard with Thanksgiving dishes, but haven’t given the winter holidays a fair shot. So today, a festive drink with Christmas and the new year right around the corner: egg nog.

Egg Nog

There’s about as many egg nog recipes out there as there are drinkers of egg nog. Fundamentally though, the core of the drink is the same: eggs, cream, spice, and alcohol. I, being a salmonella sissy, opted to partially cook mine (there are many recipes which entirely raw). Even though the egg white is still raw in the drink, it gives me the peace of mind that I need to just enjoy it, even if it isn’t well founded (I mean, I do enjoy other “dangerous” raw foods like sushi…). Cooking egg nog is very similar to the preparation of any other custard–its quick, easy, but requires your full attention or else you’ll just have a… click to read more…

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Apple Roasted Cornish Game Hen with Orange Cranberry Mustard Sauce

Thanksgiving has come and gone, but roasted birds still feel seasonally appropriate. Today, I roasted some Cornish Game Hen with a sweet and herby apple flavor and topped it off with a tangy orange cranberry mustard sauce.

Apple Roasted Cornish Game Hen with Orange Cranberry Mustard Sauce

I’ve had it in my head all week that I wanted to cook quail. Granted, I’ve never had quail before and I don’t even know what it is I’d like to do with it, but I wanted it. Well, they were impossible to find so I settled on Cornish Game Hens, which is still a bird I’ve never worked with before, but it wasn’t quail, so I was little peeved. I then hit up my pile of recipe books for inspiration to see what I could do with these, and there was close to nothing there (and what was there really didn’t sound terribly interesting). So my bad mood began to develop a little further. I sat and I planned, but nothing… click to read more…

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Cream of Sweet Potato Soup

This soup is a great autumn/winter dish to warm your kishkas: somewhat sweet, slightly savory (in that familiar, autumny pumpkin pie kind of way), and creamy. And does anybody not like sweet potatoes?

Bowl of Cream of Sweet Potato Soup

I’ve been meaning to post this for a while now. I had actually made this on Thanksgiving–I had planned my entire dinner and dessert course, but all of my guests were from out of town, so there was still breakfast and lunch to deal with. Seeing how I couldn’t be troubled with more cooking, I instead decided to whip up a hearty soup mid-day with the promise of an early dinner that would be worth the wait. This soup fit the bill–not heavy enough to keep them from enjoying an early dinner, but not so light that you don’t feel like you ate anything. And hey, you’re getting your vegetables (sure its a vegetable that you can haveclick to read more…

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Rugelach

Living in a more rural part of Florida, there isn’t exactly much in the way of good Jewish food down here–no fresh bagels, no matzo ball soup, no latkes, and more importantly, no rugelach.

Rugelach

Now I’ve discovered that even though I take it as a given, not everyone has had or heard of rugelach before, so just in case: rugelach is essentially a Jewish pastry/cookie with some sort of sweet (usually fruity) filling. Whenever I’ve had rugelach before, I never had just one kind–there was always a selection. So in keeping with both that and my inability to make up my mind (committing to one flavor and being tied down?), I made three different kinds of rugelach. The first is a fairly traditional filling of apricot, golden raisins, and walnuts. The second is a bit sweeter, with honey, dates, and pecans. Finally, the third: chocolate hazelnut. I was inspired to make rugelach after seeing click to read more…

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Roasted Garlic Mashed Potatoes

Mashed potatoes are a really easy side dish that always please a crowd and hit the spot with so many dishes. Everybody brings certain expectations to the table, and this is an easy way to finish a meal strong.

Garlic mashed potatoes

This recipe is really rich as I like to work a lot of dairy ingredients into the mash. I also like to add a small amount of goat cheese to give a very subtle tang to the potatoes that you can’t quite put your finger on, but it just adds that little something extra. That and I am also a sucker for goat cheese. Richness aside, the potatoes also have that distinct roasted garlic taste which is sweet, garlicky (shocker!), and kind of nutty and is complemented by the parmesan and the notes of chives that pair so wonderfully with potatoes (my reason for entering Weekend Herb Blogging, hosted this week by Briciole).… click to read more…

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