Thursday, November 12, 2009

THANKGIVING!!!!!!


THANKSGIVING IS COMING!

I am taking orders for Pies and Cakes for Thanksgiving!

If you would like more info. E-mail me and I will shoot you a price list!
But only if you live in Central Texas!

Tuesday, November 10, 2009

Tangy Cherry Chicken!

  • 4 tablespoons extra-virgin olive oil, divided
  • 4 boneless, skinless chicken breasts, 6 ounces each
  • 2 tablespoons chopped thyme leaves, about 6 sprigs
  • Salt and pepper
  • 1/4 cup pignoli (pine nuts) a couple of handfuls
  • 3 cups chicken stock, divided
  • 4 tablespoons cold butter, divided
  • 1 medium red onion, finely chopped
  • 3 ribs celery, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly grated nutmeg, eyeball it
  • 1 cup dry white wine, 1/4 of a bottle
  • 1 cup dried cherries, a couple of handfuls
  • 2 cups plain couscous
  • 1/2 teaspoon ground allspice, eyeball it
  • 1/4 teaspoon ground cinnamon, eyeball it
  • 1/4 cup honey, eyeball a healthy drizzling
  • 2 scallions, finely chopped
  • Generous handful flat-leaf parsley, finely chopped

Directions

Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.

In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.

Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.

In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.

Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad completes this meal!

Chocolate Covered Cherries!

  • 40 maraschino cherries with stems (packed in very heavy syrup), drained well
  • 1 cup (6 ounces) semisweet chocolate morsels
  • 1 cup (6 ounces) white chocolate morsels

Directions

Line a cookie sheet with parchment paper or waxed paper. Pat cherries dry with paper towels.

Melt chocolates separately in stainless steel bowl set over pan of simmering water, stirring until smooth.

Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet chocolate, if desired. Transfer chocolate-dipped cherry to prepared cookie sheet. Repeat with remaining cherries and melted chocolate.

Refrigerate for about 40 minutes, or until set.

Cherry Celebration!

In Honor of my new blog look today is going to be a cherry celebration! Enjoy!


Cherry Coffee Squares

1 c. Sour Cream
1/4 c. water
3 eggs
1 pkg. Sour Cream cake mix
1 can (21 OUNCES) Cherry pie filling
1/4 c. sliced almonds
glaze

1. Heat oven to 350 degrees
2. Mix sour cream, water and eggs
3. Stir in cake mix until moistened. (Batter will be slightly lumpy)
4. Spread in Pan (jelly roll 11 x 15)
5. Drop pie filling by generous spoonfuls onto batter.
6. Bake until cake springs back when touched lightly 25 to 30 minutes.
7. Cool sprinkle with almonds
8. Drizzle with glaze (powdered sugar and milk or water)