This is the salad that I am trying to figure out that goes with the Maple Dressing.
Dena's special
Lettuce
blueberries
green apples (Granny Smith)
Blue cheese/Feta/?
carmelized almonds
chicken
A salad that makes dieting FUN!
Thursday, January 21, 2010
Maple Recipes
Maple Glazed Ham
1 (12-14 lb) fully cooked ham
Whole cloves
3 T Dijon mustard
1/4 cup Coombs Family Farms 100% pure organic maple syrup
Preheat oven to 350 F. Trim fat, leaving a 1/4-inch layer. Using the tip of a sharp knife, score the fat in a diamond pattern. Insert the cloves in the crossed point of each diamond. Mix mustard and syrup together in small bowl. Pour syrup mixture onto ham and spread evenly. Bake for 1 1/2 hours, or 10 minutes per pound.
Baked Camembert with Maple and Cranberries
1/2 cup water
1/4 cup Coombs Family Farms 100% pure or organic maple syrup
6 oz fresh whole cranberries
Zest of one clementine
1 – 32- to 36-ounce Camembert (or Brie)
Bring water and syrup to a boil in saucepan. Add cranberries and zest. Boil gently for about 7 minutes or until sauce is thickened. Cool completely and refrigerate. Preheat oven to 350°F. Unwrap Camembert and cut away large circle in top rind of cheese, leaving rind on sides and bottom intact. Spread sauce on top of cheese. Bake on baking sheet until cheese just melts, about 20 minutes.
Maple Bacon Sea Scallops
2lbs sea scallops, rinsed and patted dry
10 bacon slices (preferably all-natural, no nitrites), cut in half lengthwise
1/2 cup Coombs Family Farms 100% pure or organic maple syrup
Wrap 1/2 slice of bacon snugly around each sea scallop and secure with toothpick. Set scallops on rack over broiler pan. Baste scallops with 1/4 cup maple syrup and broil 5 minutes. Turn scallops over and baste with remaining 1/4 cup maple syrup. Broil another 5 minutes or until bacon is crispy. Serve hot or at room temperature.
1 (12-14 lb) fully cooked ham
Whole cloves
3 T Dijon mustard
1/4 cup Coombs Family Farms 100% pure organic maple syrup
Preheat oven to 350 F. Trim fat, leaving a 1/4-inch layer. Using the tip of a sharp knife, score the fat in a diamond pattern. Insert the cloves in the crossed point of each diamond. Mix mustard and syrup together in small bowl. Pour syrup mixture onto ham and spread evenly. Bake for 1 1/2 hours, or 10 minutes per pound.
Baked Camembert with Maple and Cranberries
1/2 cup water
1/4 cup Coombs Family Farms 100% pure or organic maple syrup
6 oz fresh whole cranberries
Zest of one clementine
1 – 32- to 36-ounce Camembert (or Brie)
Bring water and syrup to a boil in saucepan. Add cranberries and zest. Boil gently for about 7 minutes or until sauce is thickened. Cool completely and refrigerate. Preheat oven to 350°F. Unwrap Camembert and cut away large circle in top rind of cheese, leaving rind on sides and bottom intact. Spread sauce on top of cheese. Bake on baking sheet until cheese just melts, about 20 minutes.
Maple Bacon Sea Scallops
2lbs sea scallops, rinsed and patted dry
10 bacon slices (preferably all-natural, no nitrites), cut in half lengthwise
1/2 cup Coombs Family Farms 100% pure or organic maple syrup
Wrap 1/2 slice of bacon snugly around each sea scallop and secure with toothpick. Set scallops on rack over broiler pan. Baste scallops with 1/4 cup maple syrup and broil 5 minutes. Turn scallops over and baste with remaining 1/4 cup maple syrup. Broil another 5 minutes or until bacon is crispy. Serve hot or at room temperature.
Maple Salad Dressings
There is a restuarant that has a deliscious Maple Dressings. I am searching the internet to find the recipe that is closest to what I think it is. Here is what I am finding...
Vermont Maple Dressing
3/4 cup genuine Vermont maple syrup*
1 teaspoon salt
1/2 cup rice vinegar
1 cup extra-virgin olive oil
1 1/2 teaspoons ground mustard
* This salad dressing requires that you use a top-quality grade of maple syrup. If you use an inferior grade, you'll end up with a thin dressing that doesn't cling to your greens.
In a blender or food processor, combine maple syrup, salt, rice vinegar, olive oil, and ground mustard. Whirl 1 minute or until well mixed. Store, covered, in the refrigerator. Serve at room temperature.
Yields 2 cups.
Vermont's own Maple Vinaigrette
1 teaspoon dry mustard
1/2 teaspoon dried basil
1/4 cup balsamic or good quality wine, cider or maple vinegar
1/2 cup Pure Vermont Maple Syrup
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
Preparation:
Combine mustard and basil in a small bowl. With a whisk, add vinegar, maple syrup, lemon juice and garlic. Add olive oil and continue whisking until ingredients are well combined. Season with salt and pepper. Refrigerated, the dressing will keep for several weeks.
Blue Cheese and Walnuts with Maple Dressing
1 (10-ounce) sack baby spinach
1/3 pound blue cheese, crumbled
1 (6 ounce) can walnut halves, toasted
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Directions
Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.
Spinach Salad With Maple Dressing
8oz (250 g) spinach
2 strips of bacon, cooked until crisp, chopped
1 apple, unpeeled & diced
1/4 cup (50 mL) cheddar cheese grated
1/4 cup (50mL) mozzarella cheese grated
Maple Dressing:
3/4 cup (175 mL) mayonnaise
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) vinegar
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) maple syrup
1/2 tsp (2 mL) freshly chopped parsley
Maple Dressing: Combine all of the above ingredients and blend until smooth. Store covered in the refrigerator. Yields 1 1/4 cups (300 mL).
Trim, wash and dry spinach and tear into bite size pieces. Place into salad bowl and set aside.
Just before serving pour desired amount of dressing over spinach and toss well to coat. Add the bacon, apple and cheese, toss lightly. Makes 6-8 servings.
Maple Dressing
3/4 c. salad oil
1/4 c. vinegar
3 tbsp. maple syrup
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. paprika
Blend ingredients and serve on lettuce wedge. Yield: 1 cup dressing.
Raspberry Maple Dressing
1/4 c. raspberry vinegar
2 tbsp. maple syrup
2/3 c. veg. oil
Whisk Together.
2 tablespoons chopped pecans
1 10-ounce package fresh spinach, torn, or 12 cups baby spinach
1 cucumber, peeled, seeded and cut into 1/4-inch slices
2 teaspoons extra-virgin olive oil
1 shallot, finely chopped
1/4 cup cider vinegar
2 tablespoons pure maple syrup
Salt & freshly ground pepper, to taste
1/4 cup shredded smoked cheese, such as Gouda or Cheddar
Preparation
Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Toss spinach and cucumber in a salad bowl.
Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.
Spinach Salad with Maple Dressing
1 Container of fresh washed baby salad greens or a Spring mix
approximately:
1 C. sliced fresh strawberries or seedless grapes halved. You may also like Mandrin oranges.
1/2 C finely Julienned carrots or grated carrots
1/3 to 1/2 C. sugar glazed pecans, walnuts or almonds
Dressing:
1/4 C. Mayonnaise
3 to 4 T. Champagne vinegar (or left over white wine)
2 tsp. sugar
1/2 C. Canola or vegetable oil
1/4 C. Pure Maple Syrup
pinch of salt
Whisk together or shake in a jar to emulsify.
(With the nuts, I usually make at least a cup and a half because of all the munching that goes on before the meal or by my husband, anytime!)
Candied Nuts
1 1/2 C. pecans, almonds or walnuts or a mix
1/2 C. Sugar
1/4 C. water
1/2 tsp. cinnamon or nutmeg (optional)
Place all ingredients in a heavy or iron skillet and cook over medium heat until the water evaporates and the nuts have a sugary appearance. Pour onto a greased baking sheet and separate nuts quickly with a couple of forks. Cool. Store (yeah, right!) covered in the fridge or freeze.
Directions
Place fresh cold greens in a pretty bowl or on individual salad dishes. Top with fruit, drizzle with dressing and top with the nuts.
Serve and listen to the yummmmmmms!
If you must add cheese, a bit of shaved ir grated fresh Parmesan would be fine with this salad.
Vermont Maple Dressing
3/4 cup genuine Vermont maple syrup*
1 teaspoon salt
1/2 cup rice vinegar
1 cup extra-virgin olive oil
1 1/2 teaspoons ground mustard
* This salad dressing requires that you use a top-quality grade of maple syrup. If you use an inferior grade, you'll end up with a thin dressing that doesn't cling to your greens.
In a blender or food processor, combine maple syrup, salt, rice vinegar, olive oil, and ground mustard. Whirl 1 minute or until well mixed. Store, covered, in the refrigerator. Serve at room temperature.
Yields 2 cups.
Vermont's own Maple Vinaigrette
1 teaspoon dry mustard
1/2 teaspoon dried basil
1/4 cup balsamic or good quality wine, cider or maple vinegar
1/2 cup Pure Vermont Maple Syrup
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
Preparation:
Combine mustard and basil in a small bowl. With a whisk, add vinegar, maple syrup, lemon juice and garlic. Add olive oil and continue whisking until ingredients are well combined. Season with salt and pepper. Refrigerated, the dressing will keep for several weeks.
Blue Cheese and Walnuts with Maple Dressing
1 (10-ounce) sack baby spinach
1/3 pound blue cheese, crumbled
1 (6 ounce) can walnut halves, toasted
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Directions
Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.
Spinach Salad With Maple Dressing
8oz (250 g) spinach
2 strips of bacon, cooked until crisp, chopped
1 apple, unpeeled & diced
1/4 cup (50 mL) cheddar cheese grated
1/4 cup (50mL) mozzarella cheese grated
Maple Dressing:
3/4 cup (175 mL) mayonnaise
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) vinegar
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) maple syrup
1/2 tsp (2 mL) freshly chopped parsley
Maple Dressing: Combine all of the above ingredients and blend until smooth. Store covered in the refrigerator. Yields 1 1/4 cups (300 mL).
Trim, wash and dry spinach and tear into bite size pieces. Place into salad bowl and set aside.
Just before serving pour desired amount of dressing over spinach and toss well to coat. Add the bacon, apple and cheese, toss lightly. Makes 6-8 servings.
Maple Dressing
3/4 c. salad oil
1/4 c. vinegar
3 tbsp. maple syrup
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. paprika
Blend ingredients and serve on lettuce wedge. Yield: 1 cup dressing.
Raspberry Maple Dressing
1/4 c. raspberry vinegar
2 tbsp. maple syrup
2/3 c. veg. oil
Whisk Together.
2 tablespoons chopped pecans
1 10-ounce package fresh spinach, torn, or 12 cups baby spinach
1 cucumber, peeled, seeded and cut into 1/4-inch slices
2 teaspoons extra-virgin olive oil
1 shallot, finely chopped
1/4 cup cider vinegar
2 tablespoons pure maple syrup
Salt & freshly ground pepper, to taste
1/4 cup shredded smoked cheese, such as Gouda or Cheddar
Preparation
Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Toss spinach and cucumber in a salad bowl.
Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.
Spinach Salad with Maple Dressing
1 Container of fresh washed baby salad greens or a Spring mix
approximately:
1 C. sliced fresh strawberries or seedless grapes halved. You may also like Mandrin oranges.
1/2 C finely Julienned carrots or grated carrots
1/3 to 1/2 C. sugar glazed pecans, walnuts or almonds
Dressing:
1/4 C. Mayonnaise
3 to 4 T. Champagne vinegar (or left over white wine)
2 tsp. sugar
1/2 C. Canola or vegetable oil
1/4 C. Pure Maple Syrup
pinch of salt
Whisk together or shake in a jar to emulsify.
(With the nuts, I usually make at least a cup and a half because of all the munching that goes on before the meal or by my husband, anytime!)
Candied Nuts
1 1/2 C. pecans, almonds or walnuts or a mix
1/2 C. Sugar
1/4 C. water
1/2 tsp. cinnamon or nutmeg (optional)
Place all ingredients in a heavy or iron skillet and cook over medium heat until the water evaporates and the nuts have a sugary appearance. Pour onto a greased baking sheet and separate nuts quickly with a couple of forks. Cool. Store (yeah, right!) covered in the fridge or freeze.
Directions
Place fresh cold greens in a pretty bowl or on individual salad dishes. Top with fruit, drizzle with dressing and top with the nuts.
Serve and listen to the yummmmmmms!
If you must add cheese, a bit of shaved ir grated fresh Parmesan would be fine with this salad.
Maple and Fruit Salad
Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar
1/2 cup vegetable oil
Salad
1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted
For Dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar
1/2 cup vegetable oil
Salad
1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted
For Dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
Wednesday, January 20, 2010
Chocolate Cake
3 cups all purpose flour
1 ½ tsp salt
¾ tsp baking powder
1 ½ tsp baking soda
2 2/3 cups sugar
1 cup + 2 Tbsp cocoa
1 cup + 2 Tbsp water
1 cup + 2 Tbsp canola oil
5 large or 4 extra large/jumbo eggs
¾ cup water
1 ½ tsp vanilla
Frosting:
1 box powdered sugar (1 pound or 454 grams)
3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
1 1/2 cup butter - firm, not cold, not too soft
Method
Cake:
Preheat oven to 350°F.
1 In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.
2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.
3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.
4 Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.
Frosting:
This part is a little harder as it is really done to taste.
1 Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.
2 Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right,
3 add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.
Assembling the cake:
Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.
1 ½ tsp salt
¾ tsp baking powder
1 ½ tsp baking soda
2 2/3 cups sugar
1 cup + 2 Tbsp cocoa
1 cup + 2 Tbsp water
1 cup + 2 Tbsp canola oil
5 large or 4 extra large/jumbo eggs
¾ cup water
1 ½ tsp vanilla
Frosting:
1 box powdered sugar (1 pound or 454 grams)
3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
1 1/2 cup butter - firm, not cold, not too soft
Method
Cake:
Preheat oven to 350°F.
1 In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.
2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.
3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.
4 Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.
Frosting:
This part is a little harder as it is really done to taste.
1 Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.
2 Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right,
3 add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.
Assembling the cake:
Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.
Basic Tomato Sauce
2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
Method
1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill to give it a smooth consistency.
Makes 2 1/2 cups of sauce.
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
Method
1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill to give it a smooth consistency.
Makes 2 1/2 cups of sauce.
Rosemary Chicken Skewers with Berry Sauce
For the chicken:
4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off
2 tablespoons of chopped, fresh rosemary
1/4 cup of dry white wine or vermouth
1 teaspoon of pepper
2 tablespoons of olive oil
For the sauce:
1 3/4 cup of fresh or frozen blackberries or boysenberries
1 tablespoon of apple cider vinegar
2 tablespoons of red currant jelly (or berry jam or jelly)
1/4 teaspoon of ground nutmeg
Method
1 Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.
2 Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.
3a Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
3b Broiling Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
4To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp.
5 Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.
Plate the skewers and spoon the sauce over the chicken. Serve immediately.
Serves 4.
4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off
2 tablespoons of chopped, fresh rosemary
1/4 cup of dry white wine or vermouth
1 teaspoon of pepper
2 tablespoons of olive oil
For the sauce:
1 3/4 cup of fresh or frozen blackberries or boysenberries
1 tablespoon of apple cider vinegar
2 tablespoons of red currant jelly (or berry jam or jelly)
1/4 teaspoon of ground nutmeg
Method
1 Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.
2 Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.
3a Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
3b Broiling Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
4To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp.
5 Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.
Plate the skewers and spoon the sauce over the chicken. Serve immediately.
Serves 4.
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