a little of each

A family's cookbook

Apricot Sweet Potato Kugel March 29, 2013

Filed under: Sides — alittlemoreofeach @ 2:25 pm
Tags: , , , ,

From Williams-Sonoma

 

Ingredients 

2 ¾ cups apricot nectar

2 Tbl sugar

salt and pepper

pinch of allspice

3 small yams (1 ½ lbs)

2 sweet potatoes (1 lb)

6 Tbl heavy cream, plus extra for drizzling

1 Tbl unsalted butter

3 Tbl minced fresh chives

 

Directions

Heat oven to 400 degrees. Butter an 8 x 8 baking dish. In a large frying or sauté pan, combine apricot nectar, sugar, ¾ tsp salt, 1/8 tsp pepper and allspice, and stir to blend. Peel one yam and cut crosswise into rounds ¼-inch thick. Add to pan and stir to coat. Repeat with remaining yams and potatoes. Bring mixture to a boil over medium heat. Reduce heat, cover and simmer until veggies begin to soften, about 8 minutes. Remove from heat. Using a slotted spoon, transfer veggies to prepared dish. Set aside. Return  liquid in the pan to a medium-high heat. Add cream. Boil, stirring occasionally, to reduce liquid to 1-½ cups, about 10 minutes. Pour liquid over yams and potatoes. Dot surface with bits of butter. Bake kugel uncovered until veggies are very tender, top is deep brown in places, and liquid is almost absorbed, about one hour. Remove from the oven and let stand for 15 minutes. Serve, drizzled with cream and sprinkled with chives.

 

Citrus, Mango, Avocado Salad March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 10:26 am
Tags: , , ,

I’ve recently become aware that I really like grapefruit.  And from a most unexpected source: my six-year-old daughter. As a child myself growing up in Florida, I found grapefruit to be worthless abominations that were Not Tangerines.  They were bitter, full of seeds, bitter, not tasty, bitter, and made a rotten fruit mess of the backyard. I will admit to a certain thrill and eewww-factor when a mushy grapefruit got pulverized by the lawn mower.  So, see? No love lost.

But then one day during this past year, Adeline tried a grapefruit, and, yes, it did have a healthy topping of powdered sugar, but she tasted it, liked it, and then proceded to devour the whole thing, including the juices, with abandon and impolite sucking noises.   I eyed the other half of the fruit and thought, heck, don’t I always encourage them to try things? Shouldn’t I pony up to this grapefruit?

So I did.  And wow, it was wonderful!  Tangy, fresh, sweet, and, yes, still slightly bitter, but not unpleasantly so.  I ate that sucker, Adeline happily drank the juice, and my worldview of grapefruit was changed.

When I saw this salad on Pinterest (love me some Pinterest – yes!!), I thought, let’s go for it!  When I saw the recipe was from Lauren Conrad, I thought who? what? why…?  (Seriously, who is this person, and why is she a thing?)  When I served it to my seder guests, I was a bit nervous.  When they loved it and went back for seconds and thirds, I knew we had a keeper recipe.  Thanks, Lauren Conrad, whoever you are!

 

Citrus, Mango, Avocado Salad

adapted from Lauren Conrad

Serves 8

 

Ingredients
2 grapefruit
2 navel orange
2 avocado
2 mango
bag of baby spinach
1/4 cup sliced almonds
1/4 cup real maple syrup
2 tablespoons olive oil

Directions

  1. Segment grapefruit and orange by removing both ends, cutting off all the peel, and cutting each segment of fruit between the white membranes. Do this over a bowl to save the juice that will spill out.
  2. Slice avocado and mango into large dices.
  3. Gently mix avocado and mango with citrus.
  4. Mix reserved grapefruit juice with maple syrup and oil.
  5. Plate baby spinach topped with a heap of the fruit mixture.
  6. Drizzle dressing on the salad, then top with sliced almonds.
 

Honey Horseradish Chicken

Filed under: Main Dishes — alittlemoreofeach @ 9:47 am
Tags: , , , , ,

If you are invited to my house for a meal, you will be experimented on. As much as I want to stick with tried and true standbys, I can’t resist the urge to try new recipes on unsuspecting palettes. Even at times like Thanksgiving and Passover when a dud could really put a damper on things.

Last night’s seder had no duds. Not even close. The dilled matzo ball soup turned out well, the salmon was tasty, the haroset was tweaked nicely, the roasted root vegetables were perfect in their simplicity and not al dente as I feared, but the stars were this roasted chicken dish and an unusual salad.

I am a sucker for sweet and hot or sweet and tangy or other somewhat unexpected flavor combinations. So when I saw the recipe for Honey Horseradish chicken come through my inbox (via Kveller.com), I pounced. I used an oven bag (a really useful tip from my mother-in-law that has never let me down), and reduced the amount of garlic to one bulb (honestly, I don’t know how five bulbs of garlic could even think about fitting inside a five-pound chicken…). Next time I might reserve some of the honey and horseradish blend, or make a slightly thicker version, to use as a condiment.

 

Honey Horseradish Chicken

from The Nosher

 

Ingredients

1, 5-pound whole chicken, rinsed well and with innards removed
½ lemon
5 bulbs garlic (I reduced this to one bulb of garlic.)
½ white onion
5 fresh rosemary springs
¼ cup kosher for Passover prepared horseradish
¼ cup kosher for Passover honey
¼ cup extra virgin olive oil
1 Tbsp salt
1 tsp ground black pepper
Parsley for garnish

Directions

Preheat the oven to 350 degrees F.

Rinse the chicken under cold water and dry thoroughly with paper towels. Then put the chicken breast side up on a roasting rack in a roasting pan.

Stuff chicken with the lemon, garlic, onion, and rosemary sprigs.

In a small bowl, whisk together horseradish, honey, olive oil, salt and pepper. Spread all over the chicken, making sure to get under the skin as well.

Place in oven bag, if desired.

Roast chicken for 1 hour and 20 minutes, and then turn the oven up to 450 degrees F to brown the skin. Continue cooking about 20 more minutes until the internal temperature near the thighbone is 160 degrees F and the juices run clear (it should continue to cook once removed from the oven until the temperature is 165 degrees F).

Let chicken rest for 20 minutes. Garnish with parsley if desired.