Chicken With Saffron, Honey and Macadamias Recipe

Chicken With Saffron, Honey and Macadamias Recipe - The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken with saffron, honey and macadamias Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken with saffron, honey and macadamias.

Chicken marylands are marinated with onions and spices then roasted with a classic Middle Eastern combination of rose water, honey and nuts. Almonds are traditional but this works well with macadamias and hazelnuts, too.

Ingredients

2 onions, halved and cut into 1cm wedges
1 red capsicum, cut into thick strips
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp paprika
1 tsp allspice
Good pinch of saffron strands, crushed
4 tbsp olive oil
2 tbsp lemon juice
1 tsp sea salt
½ tsp cracked black pepper
4 chicken marylands
100ml water or white wine
150g mixed nuts
1 tbsp rose water
2 tbsp honey
2 tbsp coriander leaves

Method

In a large bowl, mix onions, red capsicum, ginger, cinnamon, paprika, allspice, saffron, olive oil, lemon juice, salt and pepper. Cut two slashes into each drumstick and rub the marinade into chicken. Coat well, then leave for an hour or overnight in the fridge. Heat oven to 190C.

Arrange chicken and marinade in a baking tray, add water or wine and bake for 35 minutes.

Scatter nuts on a second tray and bake for three minutes until lightly golden. Remove nuts and roughly chop. Whisk rose water and honey together, add nuts and spoon over chicken.

Bake for a further 10 minutes or until chicken is cooked and nuts are golden. Scatter with coriander and serve with pan juices over rice or couscous.
Serves 4

Chef: Jill Dupleix Photo: Marina Oliphant Source: The Sydney Morning Herald Friday May 14, 2010 Middle Eastern, 45 mins plus, Contemporary, Healthy, Dinner

Pumpkin, Cranberry Pecan Cookies

Pumpkin, Cranberry Pecan Cookies

 
Ingrediants:

• 3/4 cup pecan halves
• 1 stick, unsalted butter
• 1 cup firmly packed light brown sugar
• 1 large organic egg
• 2/3 cup pumpkin puree, canned or homemade (but not flavored pie filling)
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1.5 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• pinch of salt
• 1 cup dried cranberries

Method:

1. Preheat the oven to 350 degrees.
2. Line two baking sheets with parchment paper
3. Spread pecans over a small baking pan and toast for about 8 minutes.  Chop.
4. In a mixer, beat butter until creamy then slowly add brown sugar, continuing to beat until fluffy.  Add the egg, pumpkin and vanilla and beat until smooth.  
5. In a separate medium bowl, stir together flour, baking soda, baking powder, cinnamon, allspice, cloves and salt.  Slowly add the flour mixture to the pumpkin mixture and fold until just incorporated.  Stir in the cranberries and pecans.
6. Scoop batter into drops using a teaspoon on the baking sheets.  Make sure they are at least 2 inches apart from each other.  Bake until golden brown, about 13 minutes.  Transfer to wire racks and allow to cool.  
7. Enjoy!

Substitution Ideas:

Replace cranberries with white or semi-sweet chocolate chips

Consider macadamia nuts or walnuts in place of pecans

Lemon Cake

Lemon Cake - This is the best recipe!  It makes a wonderful party or host gift and is beautiful and delicious like sachertorte and Margarita Cheesecake... Unfortunately I didn't have any photos that show what this cake really looks like.  The next time I make it I will take some nice images.  If you don't already own Ina Garten's Barefoot Contessa Parties!, it's a great book and has good photos of this cake - look on page 104.

Lemon cake

Ingredients:

Makes two 8-inch loaves

• 1/2 pound unsalted butter
• 2 1/2 cups granulated sugar
• 4 extra-large eggs (at room temperature)
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice
• 3/4 cup buttermilk at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups confectioners' sugar
• 3 1/2 tablespoons freshly squeezed lemon juice
  
  

Preheat the oven to 350ºF. Grease two 8 1/2 x 4 1/2 x 2 1/2 -inch loaf

pans. Cream the butter and 2 cups granulated sugar in the bowl of an

electric mixer fitted with the paddle attachment for about 5 minutes

or until light and fluffy. With the mixer on medium speed, add the

eggs, one at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda and salt in a

bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk and

vanilla. Add the flour and buttermilk mixtures alternately to the

batter, beginning and ending with the flour. Divide the batter evenly

between the pans, smooth the tops, and bake for 45 minutes to an hour,

until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small

saucepan and cook over low heat until the sugar dissolves and makes a

syrup. When the cakes are done, let them cool for 10 minutes, then

invert them onto a rack set over a tray, and spoon the lemon syrup

over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and lemon juice in a

bowl, mixing with a wire whisk until smooth. Pour over the top of the

cakes and allow the glaze to drizzle down the sides.

Sachertorte

Sachertorte - This cake is so wonderful and rich beside Margarita Cheesecake.  My mother has been making this since I was very little.   It takes some time - but is well worth the effort.  There are hundreds of recipes called Sachertorte - many have ingredients not considered authentic like marzipan and hazelnut.  The cake in this version is close to the original recipe, but I've been told by some bloggers that the glaze isn't close to the original... however, this version is delicious and sticks to the basic spirit and concept of the original.

Sachertorte was invented by Franz Sacher of the Sacher Hotel in Vienna, Austria.  It was a closely guarded secret until, somehow the owner of the pastry shop Demel obtained the recipe.  The Demel and Sacher families ended up in a bitter rivalry that even went to court to determine who could call their creation the "Original Sachertorte."  It appears that both recipes are very similar - except Demel's version puts the jam just under the chocolate glaze.  Sacher's version puts the apricot filling in the center of the cake.

You can order the original cake from Vienna.  Sacher's cake comes with a chocolate circle stamp on the cake - Demel's Original Sachertorte comes with a triangular chocolate stamp.

Note - My mother always doubled the glaze and filling recipes - split both cakes and ended up with two complete cakes.

Ingredients:

6.5 ounces - good quality semi-sweet chocolate, broken or chopped in small pieces

8 egg yolks

8 tablespoons (1/4 stick) of unsalted butter, melted

1 teaspoon real vanilla extract (Williams Sonoma carries a good one)

10 egg whites

pinch of salt

3/4 cup of sugar

1 cup sifted all-purpose flour

1/2 cup apricot jam, rubbed through a sieve

THE GLAZE

3 ounces unsweetened chocolate, broken or chopped

1 cup heavy cream

1 cup sugar

1 teaspoon corn syrup

1 egg

1 teaspoon real vanilla extract

Preheat the oven to 350 degrees.  Line two 9 by 1.5 inch round cake pans with circles of wax paper.

In the top of a double boiler, heat the chocolate until it melts while stirring it occasionally with a wooden spoon.  In a small mixing bowl, break up the egg yolks with a fork, then beat in the chocolate, melted butter and vanilla.

With a wire whisk or beater, beat the egg whites and pinch of salt until they foam - then add the sugar, 1 tablespoon at a time while beating until stiff peaks form.  

Mix about 1/3 of the egg whites into the yolk-chocolate mixture, the reverse the process and pour the chocolate over the remaining egg whites.  Sprinkle the flour over the top.  With a rubber spatula, using an over-and-under cutting motion instead of a mixing motion, fold the whites and the chocolate mixture together until no trace of the whites remain.  Do not overfold!!

Pour the batter into the 2 lined pans, dividing it evenly between them.  Back in the middle of the oven until the layers are puffed and dry and a toothpick stuck in the center comes out clean (about 40-45 minutes but watch it as every oven can be a little different)

Remove the pans from the oven and loosen the sides of the layers by running a sharp knife around them. Turn them out on a cake rack and remove the wax paper.  Let the layers cool while you prepare the glaze.

GLAZE PREPARATION:

In a small heavy saucepan, combine the chocolate, cream, sugar and corn syrup.  Stirring constantly with a wooden spoon, cook on low heat until the chocolate and sugar are melted - then raise the heat to medium and cook without stirring for about 5 minutes or until a little of the mixture dropped into a glass of cold water forms a soft ball.  In a small mixing bowl beat the egg  lightly, then stir 3 tablespoons of the chocolate mixture into it.  Pour this into the remaining chocolate in the saucepan and stir it briskly.  Cook over low heat, stirring constantly, for 3 or 4 minutes, or until the glaze coats the spoon heavily.  Remove the pan from the heat and add the vanilla.  Cool the glaze to room temperature.

When the cake layers have completely cooled, spread one of them with apricot jam and put the other layer on top.  Set the rack in the jelly-roll pan and, holding the saucepan about 2 inches away from the cake, our the glaze slowly over it evenly.  Smooth the glaze with a metal spatula.  Let the cake stand until the glaze stops dripping, then, using two metal spatulas, transfer it to a plate and refrigerate it for 3 hours to harden the glaze.  Remove it from the refrigerator 30 minutes before serving.  Serve with freshly made whipping cream.

Margarita Cheesecake

Margarita Cheesecake - A good margarita cheesecake should resemble your favorite margarita.  I love a mine with Grand Marnier, a very good 100% agave tequila and fresh lime.  I'm not a big fan of triple sec or sweet and sour in my marg - so those ingredients aren't in this recipe!  Be sure to plan lots of time for baking, cooling and slicing.  This is a soft cheesecake and it will require some patience and care.  Cheers!

Ingredients:

• 3/4 TBSP butter, room temperature
• 1.5 TBSP grated lime zest
• 3 TBSP fresh lime juice
• 3 TBSP Grand Marnier 
• 3 TBSP 100% agave Tequila
• 2 pounds cream cheese, room temperature
• 1 tsp 100% vanilla extract
• 1.75 cups sugar
• 4 eggs
• 1/3 cup graham cracker crumbs

Method:
Preheat oven to 350 degrees.  Move oven rack to lowest position.
Completely grease an 8 inch round cake pan with butter including all sides and the rim.
In a small bowl, combine the lime zest, lime juice, Grand Marnier and tequila and set aside.
In a standing mixer, beat cream cheese on medium-high until completely smooth.  Use a spatula to scrape the sides of the bowl while beating.  Add vanilla and sugar and continue beating.  Then add eggs (one at a time) and blend until well mixed - but don't over do it.  Using a wooden spoon, fold in the juice-tequila mixture.
Spray the buttered cake pan with some non-stick spray.  Pour in the batter.  To prevent cracking while baking, you'll want to bake the cake in a hot-water bath.  This makes the baking process more gentle and it will cook evenly.  Place filled cake pan inside a second (and larger) 3 inch deep pan.  Pour hot water into the second larger pan until it's about 1 inch full.  Place on lowest oven rack and bake until the top of the cake is lightly golden brown... approximately 1 to 1.5 hours.  The cake will still be soft on the inside.
Gently lift the cake pan out of the water-filled pan.  Allow it to cool for 2.5 - 3 hours on a cake rack. Cover with plastic wrap, place a heavy flat plate on top and gently invert and remove the pan.  The bottom of the cheesecake will be showing, add graham cracker crumbs to bottom to create crust and fill any holes in the crust with additional graham cracker crumbs.  Place another plate on the crumbs, press gently and gently invert again so cake is upright on plate.  Leave plastic wrap on and place cake in refrigerator overnight.    When you're ready to serve, gently and carefully remove the plastic wrap then place in the freezer for 45 minutes.  This will help you more easily cut the soft cheesecake so your slices are clean and elegant.
Garnish with a thin and twisted lime slice on each piece of cheesecake and add a touch of lime zest sprinkles.

Roasted Asparagus Salad with Valencia Oranges and Ginger-Citrus Vinaigrette

Roasted Asparagus Salad with Valencia Oranges and Ginger-Citrus Vinaigrette - Who doesn't love asparagus this time of year? It's one of my favorite vegetables and I love it prepared just about every way possible. However, roasting it is probably my favorite. It enhances the flavor and leaves just a little bit of that fresh, firm crunch. Chef Viviane Bauquet Farre takes the simple roasted asparagus and pairs it with a wonderful vinaigrette and Valencia oranges. I think I have a new favorite way to prepare those spears! Thank you Viviane for sharing this remarkable recipe just in time for the summer season!

Roasted Asparagus Salad with Valencia Oranges and Ginger-Citrus Vinaigrette - Recipe

serves 4

For the asparagus

• 1 lb (450g) asparagus spears (1 bunch) - bottom of stems snapped off
• 1 tablespoon olive oil
• sea salt to taste

For the vinaigrette

• 1 teaspoon finely grated fresh ginger (use microplane grater)
• 1 teaspoon finely grated orange zest (use microplane grater)
• 1 tablespoon brown rice vinegar
• 1 tablespoon lime juice
• 1/8 teaspoon cayenne
• 1/8 teaspoon sea salt
• 2 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• For the salad
• 1 cup snow peas (3 oz) (85g) - stem end trimmed and left whole
• 1 teaspoon sea salt for blanching
• 1 large Valencia or navel orange
• 1 large handful (3 oz) (85g) baby arugula
• 2 tablespoons sesame seeds - toasted (see cook’s note)

Method:

Preheat the oven to 500ºF.

Step 1: Move rack to the top of the oven. Spread the asparagus on a jellyroll pan. Brush with the olive oil and sprinkle with salt. Bake for 8 to 10 minutes (depending on their size) until the tips begin to brown. The stalks should still be bright green. Remove from pan and let cool to room temperature.

Step 2: In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.

Step 3: Fill a large bowl with cold water and several ice cubes. Bring 1 quart of water to a boil. When the water is boiling, add the salt and snow peas. Boil for 2 minutes. The snow peas will turn bright green. Drain and transfer to the cold water bath. When the snow peas are chilled through, drain and spread on paper towels. Set aside.

Step 4: Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, pith and threads in the center, and slice each half crosswise in 1/8″ thick slices. Set aside.

Step 5: Place the arugula leaves in the center of each plate. Tuck a few snow peas and orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.

Cook’s note: To toast the sesame seeds - Heat a small frying pan to medium-high heat. Add the sesame seeds and sauté for 2 to 3 minutes until light-golden, stirring or shaking the pan constantly. Transfer to a small bowl and set aside until ready to use.

Photo Credit: Viviane Bauquet Farre - FoodandStyle.com

Restaurant-Style Roasted Salsa Roja

Restaurant-Style Roasted Salsa Roja - In our house, we eat a lot of salsa. It doesn't matter whether it's fresh chopped Pico de Gallo, red, green or tomatillo... we enjoy it all. My husband prefers his to be somewhat nuclear on the heat scale. I'm more of a "medium" heat girl. This recipe is one of our favorites because it's very simple, has great texture and uses roasted vegetables. Whenever you roast anything it magnifies the flavors. It isn't too chunky and isn't too runny. This is the ideal salsa to dip into freshly made tortilla chips. But a warning.... as written, this recipe is hot. It's very spicy. That said, the heat can really vary depending upon your chiles. If you would prefer a mild or medium salsa, simply reduce the number of Serrano peppers. The first time you make this, I recommend you roast all the chiles then slowly blend them in one at a time until you find your brand of hot!

Homemade Roasted Salsa Roja - Ingredients

• 10 Roma Tomatoes, halved and seeds/liquid removed
• 8 Serrano peppers, stemmed
• 8 garlic cloves, peeled
• 1-2 white or yellow onions, peeled and sliced
• 1 "bunch" of cilantro leaves, plus some for garnish
• 1 TBSP sea salt
• 1 chipotle chile
• 2 TBSP adobo sauce from canned chipotle chiles

Method:

Preheat oven to 375 degrees

Place tomatoes, garlic, onions and serrano peppers on a large baking rack. Bake for 30-40 minutes until onions are translucent and all vegetables are roasted. Remove from the oven and allow to cool on a rack for 10 minutes.

Place all remaining ingredients and roasted vegetables in a food processor or blender (I used our Vitamix) and pulse until blended to the desired consistency. Season to taste and add more or fewer peppers to obtain desired heat.

Cook's note: If you like some fresh chunky vegetables in your salsa, simply chop some additional veggies (not roasted) and stir into salsa. Another great addition is corn kernels off grilled corn on the cob or black beans - sky is the limit on variations!